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recipe forum

Discussion in 'Hunting' started by blackDdefense, Jul 15, 2011.

  1. brainwake

    brainwake Member

    Joined:
    Mar 22, 2011
    Messages:
    474
    Location:
    Oklahoma
    I did something just recently. Canned Venison. We bought a pressure cooker. All we did was cube up some venison and fill some jars. We added a little water and salt. I think most of it was roast meat. Then cooked it in the pressure cooker according to the instructions. Last night we took the jar, I spooned out the few floating fat chunks, then dumped it into a skillet to heat it up, mixed in some brown gravy mix. Then pour over some mashed potatoes. It sure was good.
     
    Last edited: Nov 14, 2013
  2. Sun Tzu warrior

    Sun Tzu warrior Member

    Joined:
    Jun 24, 2012
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    370
    Two favorites and both simple!
    !st; put venison or any other red meat into a crock pot, with enough of this mixture to cover it; 1 can of beef broth, 16 oz can of the cheapest beer you can find, and one jar (with juice) of mild pepperoncini peppers. let cook til the meat is falling apart. Put on french bread of a hoggie roll and enjoy!

    2nd; What I call patatoe chipped backstrap; Clean off all the connective tissue off a backstrap, cut as thin as possible, salt and pepper, fry on high heat til brown, flip over and do the same on the other side, You will taste the wonderful flavor of the meat without the gammie taste everyone tries to hide.

    Fact of the matter is most folks come up with very creative ways to cover up a bad butchering job. soak in salt water, buttermilk, vinegar, creative marinades ect......
    Venison has a wonderful taste, if you clean all the ligiments, and connective tissue before cooking, you will be able to tell just how good it really tastes. It is noteworthy that the final trimming is a lot easier after the cut of meat has been frozen and then almost thawed.
    I always seperate every muscle and eliminate the parts which make it taste gamie. The parts where it is not reasonable to do so, goes to the processor to make sausage.

    STW
     
  3. brainwake

    brainwake Member

    Joined:
    Mar 22, 2011
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    474
    Location:
    Oklahoma
    I think that the people that complain the most about gamy flavor, really haven't had much venison, and it is more of an excuse not to eat something they don't trust....and by trust I mean, covered in pink slime and plastic on a grocery store shelf.
     
  4. Tony k

    Tony k Member

    Joined:
    Mar 30, 2013
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    481
    I'm too lazy for all this elaborate mixing and pounding and marinating. I generally cook once a week and eat the same thing for every meal. Here's how I prepare the meat:

    1. pull some deer or elk meat out of the freezer
    2. season it with salt, pepper,and rosemary (maybe throw in a chopped onion)
    3. put it in a covered baking dish and put it in the oven
    4. Set oven to about 350 to 400
    5. after about half an hour it should be thawed enough to insert a meat thermometer
    6. Cook it until the thermometer reads about 130 (160 for bear meat).
    7. eat it breakfast, lunch,and supper with some easy to bake vetetables. I typically use potatoes,onions, brussels sprouts, and mushrooms.
     
  5. Arkansas Paul

    Arkansas Paul Member

    Joined:
    Mar 18, 2009
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    Location:
    Central Arkansas
    ^ I too enjoy the simple methods of cooking where you highlight the flavor of the meat and don't mask it under marinades and sauces. Many times that is what I'm in the mood for.

    However, lately I've been making it in the crock pot because that's the only way my wife likes venison.
    I'll cut up an onion and cube a couple pounds of deer stew meat, season liberally with your favorite spices and sear it all in a really hot pan. They transfer to the crock pot and cover with beef stock. Add some soy sauce, hot sauce and spicy mustard and let cook overnight on low. The next morning the meat should be falling apart and the majority of the liquid gone. Add 2 cans of cream of mushroom soup and 2 cans of cream of celery soup. You can add beef stock or some beer to get it to your desired consistency. Cook another hour or two and serve over mashed taters and biscuits. Mmmmmmmm it is some kind of good.
     
    Armored farmer likes this.
  6. short barrel

    short barrel Member

    Joined:
    Jul 8, 2013
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    367
    A fellow gave me some he had canned. Really good tasting and tender. But the best I ever had was on a cold day too far from the truck. It was a young buck. Gutted him, slow roasted a piece of tender loin over a hickory fire. Not a recipe per se, but it is a good way to eat venison and get the real flavor.

    Another non-recipe I love is jerky from a dehydrator. Thin slices season with nothing but salt and pepper.
     
  7. 3212

    3212 Member

    Joined:
    Apr 2, 2013
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    Today we used the last 3 lbs of venison from last years deer.I took three and divided them among the kids families and ourselves.We mixed pure deer burger with chopped onions,peppers and carrots,egg whites,bread crumbs and parmesan cheese.Made patties in a 1/3 cup measuring cup.Pressed them out ,put on the George Foreman grill for 5 minutes and refrigerated.Pull them out of the frig and microwave when ever you want.In 2 months I go after the main ingredient again.
     
  8. scottbird

    scottbird Member

    Joined:
    Jun 30, 2012
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    Location:
    mansfield, pa
    deer stir fry.

    I use deer ham steak and cut into thin strips, fry with whatever herbs and spices you like, I add sweet and sour sauce, wit bell peper, onion, garlic, and a small amount of soy sauce, then serve over rice.

    or thin slice of tender loin, fried in butter and pepper with a biscuit and a fried egg.
     
  9. brainwake

    brainwake Member

    Joined:
    Mar 22, 2011
    Messages:
    474
    Location:
    Oklahoma
    I did something this weekend for the first time.

    I took the ribs we got from a doe last weekend, then put it in the pressure cooker for 30 mins once it hit pressure. (around 15 lbs I think..) Use just enough water to cover them.

    They came out so tender I had to use a big spoon to get them out because if I tried to pull them out by the bone, I got a clean bone instead.
     
  10. Jaymo

    Jaymo Member

    Joined:
    Aug 21, 2010
    Messages:
    3,530
    Does anyone have any good recipes for beaver?
    A friend of mine has a beaver problem on his hunting land and he is going to start trapping them.
    He is going to sell the pelts and give me the meat.
     
  11. wankerjake

    wankerjake Member

    Joined:
    Apr 6, 2008
    Messages:
    1,887
    Location:
    Flagstaff AZ
    Elk Liver Pate

    This is adapted from the recipe found here: Elk Liver Pate. I used her recipe the first round and it was too bitter (too much mustard), too much butter and the alcohol ratio was way too high. I made some adjustments and added a few things and it came out way better. My recipe is what is printed but is derived from hers. Notice my recipe is for 2lbs liver, hers is for 1/2 lb. If you follow her recipe cut the alcohol contest by at least half in my opinion.

    Choice of liquor:
    I used a light Armagnac the first go-round and that was good except the ratio was way too strong. The second batch I used a Calvados and that was excellent. I believe any good quality Cognac, Armagnac or Calvados would all be good choices and I also think a light to moderately peated Scotch would be worth a try at some point i.e. Highland Park, Springbank, Bunnahabhain etc.

    My Recipe:

    Milk, for soaking liver
    1 quart water or enough to cover liver when cooking
    1 tsp salt
    2 celery stalks, split and halved
    6 sprigs parsley
    15-20 peppercorns
    1 tsp dry hot chili flakes
    1 tsp ground cinnamon
    2 lbs elk liver, cut into pieces and outer membrane removed (you could use any game or domestic liver)
    1 tsp salt
    2 sticks butter
    1 large dollup bacon grease
    1 tsp grated nutmeg
    2 tsp dry mustard
    1/2 tsp ground allspice
    2 pinches ground cloves
    1/2tsp ground sage
    1/2 tsp ground coriander
    2 pinches dried thyme
    4 green onions, finely chopped
    1 tsp minced garlic
    1/3 cup Calvados (see comment on liquor above)
    4 tbsp finely chopped parsley
    3/4 cup heavy cream


    Place liver in a bowl and cover with milk, let soak in fridge for at least an hour, overnight is also fine. After testing I do believe this cuts the heavy flavor of game livers, particularly elk.

    Pour water in a large pot and add 1 tsp salt, celery, parsley sprigs, peppercorns, hot chili flakes & the cinnamon. Bring brine up to a boil, cover, reduce heat and let simmer for 10 minutes. Add the liver and bring back up to a boil, reduce heat, cover and let simmer for 8 minutes. Remove from heat and let stand for 10 minutes. Remove the liver pieces and place on a plate to cool.

    Meanwhile, place the butter, bacon fat, remaining salt, nutmeg, dry mustard, sage, coriander,thyme, allspice, cloves, green onions, garlic, liquor and parsley into a food processor. Pulse until well blended. Once the liver is cool remove the outside membrane and any gristle. Chop finely and add to the food processor. Pulse until well blended and smooth. Add the heavy cream and blend until mixed.

    Line a ramekin or bowl with plastic wrap and spoon in the pate. Smooth out and wrap well in plastic wrap. Store in the fridge overnight before serving or freeze for later use.

    To serve: remove plastic wrap and invert onto a plate. Use a warm knife to smooth out any rough spots. Cover the top with freshly ground pepper and finely chopped fresh parsley. Serve with simple or unflavored crackers or bread/toast. This is also good with toast and a tart jam/jelly. If serving with jelly I prefer to leave the parsley garnish out.

    *this also works very well as a condiment to your grilled elk steaks as you would use horseradish

    [​IMG]

    Enjoy!
    [​IMG]
     
    Armored farmer likes this.
  12. Bill97

    Bill97 Member

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    Feb 14, 2017
    Messages:
    3

    thank you!! Just what i have been lookign for
     
  13. Armored farmer

    Armored farmer Member

    Joined:
    Mar 28, 2010
    Messages:
    3,180
    Location:
    South Eastern Illinois
    Our local deer processor offers many venison products. (It's big business around here)
    Deer bacon, deer brats, summer sausage, breakfast sausage, slim Jim's, deer bologna, etc.

    Deer brats:
    At least 4 beers of your choice
    1 large garden onion
    1/2 large garden jalapeño
    2 green onions
    2 garden bell peppers.
    Tony Chachere's Creole seasoning.


    Slice the onion, jalapeño, and peppers in a foil pan.
    Season with Creole seasoning salt.
    Arrange 6-8 deer brats in pan.
    Add enough beer to cover peppers and onions.

    1487956899611-454312228.jpg 1487957585491299251545.jpg 1487957716957133927168.jpg
    Simmer on high heat for 10-15 minutes while the peppers and onions get happy.
    Enjoy a beer while you reflect on last year's hunt (do not omit this step)
    Gently turn the brats with tongs.
    Simmer another 15 minutes.
    Have another beer, you earned it.
    You should have room on your grill to toast some hot dog buns, do that now.
    Grab the brats from the pan and finish them directly on the grill.
    1487959227325-941825895.jpg

    Serve them up while planning next year's hunt, and enjoying that last beer.

    14879595460081875239048.jpg

    Enjoy!
     
  14. TooTall350

    TooTall350 Member

    Joined:
    Jan 15, 2017
    Messages:
    17
    I have used ground venison for jerky a long time. I buy the mix. I've tried several over the years. I normally buy original or whatever is that brands bland mix. When I mix with the water i mix in red pepper (be careful easy to overdue) teriyaki sauce or whatever flavor or heat i want it to have. Mix in meat it should be quite wet (comes out of jerky shooter better). Let set in fridge over night. I shoot it on the dehydrater trays. I let mine dry longer than most people do. I like it dryer so when I bite it breaks easily. Jerky that is hard to chew makes my teeth sore.
     
  15. wankerjake

    wankerjake Member

    Joined:
    Apr 6, 2008
    Messages:
    1,887
    Location:
    Flagstaff AZ
    Surf and Turf Venison Roll:

    Been tinkering with this, I think you could stuff this with almost anything and have it be good. I will eventually try with shrimp, lobster, crab etc. Cream cheese might be good, and jalapenos

    These pics are of the second attempt which was good but I got the meat a little too done. Less time in the oven next time. Still quite good though.

    Deer backstrap (first time I used eye of round roast and it worked great, no need to use a backstrap):
    [​IMG]


    Filleted open:
    [​IMG]

    Salt and pepper, sear both sides in bacon fat. Remove and immediately brush with English mustard (or horseradish). Then stuff with smoked Alaskan salmon, horseradish cheddar cheese (or pepper jack is also good) and Parmesan cheese, fresh thyme sprinkled throughout:
    [​IMG]

    Tie that sucker up and bake it in a pan with a little bacon fat and thyme syrup for 15-20 minutes at 350 degrees to desired wellness (medium rare recommended, this came out med well :( )
    [​IMG]

    Remove from pan, remove string and slice into medallions. Thyme syrup drizzled on top is also good:
    [​IMG]

    [​IMG]



    Recipe for thyme syrup, stolen from a cocktail recipe:
    Bring 1/2 cup water to a boil. Throw in a handful of thyme sprigs and let steep 10-15 minutes. Stir in 1/2 sugar until dissolved.
     

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