Quantcast

recipe forum

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

  1. readyeddy

    readyeddy Member

    Joined:
    May 8, 2012
    Messages:
    1,473
    My marinade is loosely based on the Rocky Mountain Elk Foundation's recipe by way of the NY Times. You can google it to find the exact recipe.

    Marinade is roughly equal parts olive oil, acid (vinegar and/or citrus), and soy sauce, with dry mustard and minced garlic and diced onions. If using about one cup each of the wet ingredients, then about 2 table spoons of dry mustard. I use Colman's Mustard. I think the mustard is the key to this recipe.

    Soak thick venison steaks/small roasts for about 2 or 3 days in the refrigerator. I've gone as long as 4 days. I use zip loc bags and turn them over every day.

    Remove meat from marinade, quick rinse, then dry with paper towel. Season meat as you would your steak. I rub olive oil, then salt and pepper with rosemary. Grill (combo direct and indirect heat) until medium rare, remove at about 115-120 degrees, then allow to rest for 10 minutes. The temperature will continue to rise while resting to about 130 degrees.

    I use this marinade on the leg meat only. Backstrap and tenderloin don't really need anything but salt and pepper. The finished meat should be about as tender and juicy as prime rib or filet. The flavor from the marinade is subtle. Since I've found this recipe I've stopped braising or making venison chili or stew.
     
    Last edited: Oct 11, 2018
    Patocazador and Armored farmer like this.
  2. Olon

    Olon Member

    Joined:
    Oct 8, 2018
    Messages:
    457
    Location:
    On the high plains
    Today I threw a whole pheasant in the crock pot with some chicken broth, sage, rosemary and a few bay leaves. Got home a bit ago, heated up some cream of mushroom soup and threw the meat in that. Makes for some good eatin'!
     
  3. .308 Norma

    .308 Norma Member

    Joined:
    Jun 6, 2016
    Messages:
    1,830
    Location:
    SE Idaho
    Frozen Venison/Pork Sausage Microwave Patties

    We cut and grind our own venison. Part of the ground venison we mix 50/50 with the cheapest, 20% fat ground beef we can find before freezing it in 1lb. packages.

    The other part (about half) of the ground venison we mix 50/50 with store-bought pork sausage or ground pork (whatever’s on sale) and throw in some Italian seasoning, some sage, and a little red pepper. We’re not scientific about it – we just add seasonings till it looks and smells “about right” for our tastes. Some sausage recipes call for a little brown sugar, and that’s okay too. It’s your sausage, so make it the way you think you’ll like it.

    After thoroughly mixing everything together, we shape the ground venison/pork sausage into patties and fry them up. After they are done, we pat the excess oil off them with paper towels, and place them on a cookie sheet that has been lightly sprayed with cooking spray. Next we place the cookie sheet full of patties in the freezer, usually overnight. Finally, using a spatula, we remove the frozen patties from the cookie sheet and put them in plastic zipper bags (the patties won’t stick together because they are already frozen) before putting them back in the freezer.

    For breakfast, just pop a couple of the frozen patties in the microwave for about a minute. They go great with eggs and hash browns, or pancakes. But my favorite way to use them is as follows:

    1. Pop a frozen, venison/pork sausage patty in the microwave for 23 seconds.

    2. Put the partially heated patty and a slice of pepper-jack cheese in the middle of a biscuit. I use my own sourdough/buttermilk biscuits, but store-bought, pop-up (“grand” sized) biscuits work well too if you don’t have your own favorite biscuit recipe.

    3. Put the whole thing back in the microwave for 19 more seconds – until the cheese just starts to droop.

    4. For lunch, serve with an ice cold, crisp lager (or your own choice of beverage) and some cool-ranch chips.
    Enjoy
     
  4. Ks5shooter

    Ks5shooter Member

    Joined:
    Dec 16, 2013
    Messages:
    1,462
    Location:
    Communist state of nj
    Sweet and sour Venison meatballs

    Make meat balls as you normally would,but in 1 in size.
    For the sauce
    1 can Golden mushroom soup
    2 Tablespoons vinegar
    1 can stewed tomatoes
    2 Tablesspoons brown sugar
    2 Teaspoons soy sauce
    I can pineapple chunks
    2 bell peppers cut into half in pieces
    Prepare meatballs let cool
    Combine all other ingredients in a pot simmer to combine,adjust to taste.
    Add meat balls and cook briefly (don't want to dry out meatballs)
    Serve over rice or egg noodles or just eat the as is.
    ENJOY!
     
  5. Ks5shooter

    Ks5shooter Member

    Joined:
    Dec 16, 2013
    Messages:
    1,462
    Location:
    Communist state of nj
    Venison meatballs with Merlot and sour cream gravy
    Make meatballs as you normally would except add chopped fresh basil and fine crumbled Feta cheese 1 in diameter
    Store bought gravy mix
    Merlot wine(or your favorite red ,dry is best)
    Half pint of sour cream
    salt
    pepper
    Prepare the meat balls and let cool
    Bring gravy to simmer
    add wine and sour cream simmer to bring back up to temperature (adjust to taste)
    add meatballs simmer briefly(don't dry out meatballs by over cooking)
    Serve over egg noodles or rice or enjoy out of the pot
    Enjoy!
    PS enjoy the rest of the wine with meatballs!!
     
    Last edited: Jan 13, 2019
    Armored farmer likes this.
  6. Highland Lofts

    Highland Lofts Member

    Joined:
    May 1, 2019
    Messages:
    103
    I need to check this out when i have time to go through all of the pages.
     
  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice