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Clumber

1st try of venison - recipe ideas?

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Clumber

I haven't tried deer hunting yet purely because neither Jeni nor I have ever had venison and we don't know if we would like it.  I recently tried sheep for the first time (I am 1/4 Aussie and tried it for Australia Day) and could NOT stand the stuff... too much like Pork, which I don't like.

So we didn't want to go out and try to kill something we might not want to eat.  A co-worker filled his tag last week, and just brought me 2 steaks, he said from the shoulder.  The buck was over 100# dressed out and he got 75# of meat from him.  He said his first dinner from it may have been "just a little tough" and to keep that in mind when preparing it.  Was a big fella with very thick antlers, though he was a sort of odd-Antlered 2x3 with one tine looking busted-off.

A jealous OTHER co-worker who hasn't gotten to go out this year yet also told me to "be sure to cut off as much fat as possible, since the fat makes it taste funny". So we'll do that.

So - what are the suggestions for a recipe and cooking technique for our first try of venison??  

I already have my eye on a Browning bow up at Sportsman's warehouse...  :-)

TIA!!

Tracy, envious since Jeni of the 4/10 schedule is out grouse hunting right this very moment.... grumble...  Gotta' find the magic words to talk my boss into 4/10s....

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WPG Gizmo

Try this one Tracy

Venison should never be over cooked

Venison or Beef Steaks With Bacon-Dijon Sauce

 

4 servings   25 min 10 min prep

4  slices bacon, cut into 1/2-inch pieces  

1  lb boneless venison steak or boneless sirloin steaks, 3/4 inch thick  

1/2  teaspoon seasoning salt  

1/4  teaspoon pepper  

1/2  cup beef broth  

2  teaspoons Dijon mustard  

1/8  teaspoon dried thyme  

1/4  cup green onions, sliced  

Cook bacon in 12 inch nonstick skillet over medium heat until crisp.

Remove bacon from skillet and drain on paper towels.

Remove all but 1 Tbsp bacon fat from skillet.

Sprinkle steaks with seasoned salt and pepper. Cook in bacon fat in skillet over medium heat about 6 minutes, turning once, until desired doneness. Remove from skillet and cover to keep warm.

Mix broth, mustard, thyme, and green onions in skillet. Cook over medium heat, stirring occasionally, until slightly thickened.

Serve sauce over beef, and sprinkle with bacon.

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Peterson

Schnitzel!!!

dredge the steaks in a seasoned flour, pound them with a tenderizing mallet.  Dip them in an egg and milk mixture, then coat each side in dried bread crumbs/crushed ritz crackers.  

cook in hot oil until golden brown.

jaeger sauce

1T of tomato paste, 1/2 c of dry wine, 1/2c water, thyme, paprika,parsley,salt, pepper.  saute tomato paste and mushrooms on low heat, add wine, water and seasonings, and simmer for 5-10 minutes (desire consistency) stir in 2 T of sour cream.

I'm away from my other computer until wednesday night but I have a very good sauerbraten recipe.

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Brad Eden

OK-heres a simple way and its delicious. I hope the steaks are thick like 3/4 to an inch-thats how I have mine cut. Regardless, trim off the fat it is nasty. Rub down the steaks with olive oil, salt, coarse ground pepper and a couple minced cloves of garlic. Press the minced garlic into the steak.

Put rack in oven at top and broil the streaks 5-8 minutes a side or until the inside is still nice and pink/red-this will depend on thickness of steak. Venison can be overcooked easily since it looks too rare but usually isn't. I like mine served with mashed potato and a fresh salad.

I haven't fried a venison steak in years except some backstrap/tenderloin.

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Guest

lightly grilled butterflied backstrap medallions...........................i season with sea salt and country spice kit and cracked peppercorn.

last night i let 3 pieces soak in a veg oil, spice mixture (oil keeps venison from sticking to grill)

accompanied by.......

baked rock cornish game hen............split this with the wife as well.

favorite recipe..................

any butterflied piece of venison................

lay 3 strips of bacon down slightly over lapping.

put venison on one side. stuff with mushrooms onion, jalepenos (or green peppers if you dont like some heat).

squirt spicy brown mustard inside and all along bacon.

roll/wrap with bacon and place in allum. pan 8 1/2X4

splash with worchestershire sauce, liquid smoke, italian seasoning, sea salt, and cracked peppercorn.

maybe throw some celery around it...........

bake at 350 for 30-45 minutes.

reminds us quickly why its good to get up early in the morning.

please do not overcook venison.............

my wife made the comment while eating last night "i dont see how people can say they dont like to eat venison...........it tastes gamey"

my response was that................

improper field care, butchering, and overcooking are main culprits.................or the venison has set in someones deep freezer for 2 years.

my question to her was..................how would a pizza taste that has been in a freezer for 3 years ? probably not the best!

happy holidays all.

camoham

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jmooney

I'm printing this one out.  These recipes look great.  Thanks for posting them guys!

Jim

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Nomad

You have to try this one.  My family loves this marinade for Venison and I've had good luck with woodcock breasts as well.

Venison Marinade

2/3 Cup Worcestershire sauce

1/4 Cup olive oil

2 Tablespoons molasses

2 Tablespoons minced garlic, or 2 fresh cloves cut up

2 Teaspoons ginger

2 Teaspoons dry mustard

Marinate 4 – 6 hours minimum

Grill medium rare, as Brad mentioned it is a sin to overcook venison. I like it with a glass of red wine, something not too dry, like a shiraz, is the best.

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RASKE
I'm with Peterson....'cept I skip the jaeger sauce.  We just call it "chicken-fried venison".

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atticus

Tracy,

Was it a mule deer?

I have heard they can taste a bit gamier than Whitetails. Is there a difference in taste/cooking?

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John

some great ideas here tracy and I have to tell you, that tonight, my wife has for years cried "GAMEY" each and every time obliged to try some of my doe, steaks fixed only with S&P and Saute shrooms and onion in a port wine.  Cried out this is as good as any PRIME cut of beef you have ever cooked...this is steak!  You lied!..."

Me "yes it is Steak ...from the deer"

Here "NO WAY"

So you may want to hunt the veal of the breed :<img src=:'>

also I think it is also worth noting that when eating any thing for the first time its a good idea to a take a piece of it, on seasoned and cook it to sample what the natural flavors are so you draw on those that you find most desireable.

Lastly the best advice I was given was to treat game and perpair it as you would its every day counter part...ie if you eat stew make stew, dont cover a hunk with onion soup and slow cook it if you dont like slow cooked roasts.  Use it in lue of the cow, chicken etc and odds are it will be easy for you figure out if you like it or not.

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Alan Briere

Hi Clumber,

I'm going to give you a little history here. I come from a family that has no hunters in it other than me. My dad used to work with folks that would give him venison steaks and my mom (bless her departed soul) would just destroy them by overcooking or brining them in salt water, then cooking them.

Venison is very good, very healthy and very lean. With very little fat distributed in the meat, they grill more quickly than beef. It doesn't sound like this was an old deer judging by the weights you mention. Unless the deer was handled badly after it was killed, it should be a good candidate for a simple grilling.

Blend a little olive oil, sage, rosemary, thyme, salt and pepper in a bowl. Add the steaks and swirl them around, coating all sides. Cover the bowl and place in the fridge for a half hour or so. Get the grill up to heat.

Slap the steaks on the grill and sear both sides until you can lift the meat without pulling shreds of meat from the cooked side. Flip and do the same on the other side.

I then move the meat to an indirect heat section of the grill to stabilize the cooking. I remove the vennie at anywhere between 120-130 degrees internal temp and serve on pre-warmed plates. Thickness of the cut makes a difference. A 1 inch steak is actually easier to work with than a 1/2 inch cut since a 1/2 inch cooks in no time at all.

In the couple of minutes it takes to get to the table, the center of the steak will be pink to red, with no raw areas. Always offset charcoal in a grill to one side to give yourself that indirect cooking area option on the opposite side. You can always toss the steaks back on the direct heat above the coals if you need to, but if you don't leave yourself a cooler section away from the coals, you can't buy yourself extra time if needed.

Alan

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Rex Hoppie
These recipes sure sound great.  Thanks for putting this up.  Thanks for all the responses.

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