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Post by Hood on Jan 26, 2008 16:26:22 GMT -5
I like to try and find new or different recipes to fix venison. So what's your favorite?
Here's mine:
4 strips of bacon
2 tsp. butter
1/2 lb. fresh sliced mushrooms
1 1/2 lb. venison steak
1/2 tsp. celery salt
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 c. flour
1 (10 3/4 oz.) can cream mushroom soup
1 tsp. Worcestershire sauce
1/2 c. water
1 med. sliced onion
1 med. pepper, cut into 1 inch pieces
Fry bacon strips until crisp. Remove from pan and crumble, set aside, save grease. In separate pan melt 2 teaspoons butter and saute sliced mushroom until tender (do not brown), set aside.
Remove all fat from venison and cut into 4 pieces. Sprinkle celery, salt, garlic salt and pepper on both sides of meat, roll in flour. Brown both sides in bacon grease (while browning, prepare sauce).
In 3 quart saucepan. Add mushroom soup, Worcestershire sauce and water. Stir well.
Add browned steak, crumbled bacon, mushrooms, sliced onions and green pepper. Simmer about 2 hours or until tender.
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Post by ezpickens on Jan 26, 2008 16:40:28 GMT -5
I just season some deer steaks with salt and pepper, wrap in bacon, cook on open flame like hickory or whatever, and have some garlic powder and butter melted in a pan and baste every time you turn the meat. Just like Cambells Soup, MMM Good.
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Post by Harley on Jan 26, 2008 19:05:24 GMT -5
The guys at deer camp said they had never tasted deer meat as good as what I fixed the last time. What i did was cut up some back straps into about 3x3 inch strips and soaked them in a mixture of Dales marinade mixed with worshire sauce for about 1.5 hours and then took them out and covered them with tons of garlic and black pepper and threw them on the grill and just kept flipping and basting them until were about medium done. They got real carmelish on the outside. These turned out better than the best steak I have ever eaten.
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Post by hornharvester on Jan 26, 2008 22:27:07 GMT -5
Ive really never ate any venison that I didn't like! The two ways I eat it the most is baked steak and fried cube steak. The baked steak or swiss steak is easy, take a 1" cut steak and just salt, pepper and garlic powder, then quick brown with an onion or two, pour on a can of cream of mushroom soup and bake covered in the oven at 325 for 2 hours.
I have a cuber and make my own cube steak. I use salt, pepper and garlic powder to taste. Then flour good and fry in olive oil until done. Then mix in the rest of the flour and a little more oil, then add half milk and half water and make gravy. Great on mashed taters. I also like to eat fried corn with it. Good stuff. h.h.
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Post by lkrus on Jan 27, 2008 10:26:22 GMT -5
here is some chili i made used ground meat instead of cubed was awsome!!
Venison Chili
1/4 cup vegetable oil
4 pounds venison, diced
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onions
3/4 cup diced green Anahiem chili peppers (see note)
8 tomatoes, seeded chopped
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper
2 tablespoons ground pepper
2 tablespoons salt
2 tablespoons chili powder
1 cup instant masa
8 cups beef broth
2 (15-ounce) cans pinto beans, drained and rinsed
2 tablespoons chopped cilantro
1. Heat oil in a heavy kettle over medium heat. Add diced venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.
2. Meanwhile, puree green chili peppers. Add to the kettle with chopped tomatoes, cumin, diced red bell pepper, diced green bell pepper, paprika, cayenne pepper, pepper, salt, and chili powder; cook for 5 minutes more. Add instant masa and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes. Add pinto beans and chopped cilantro; simmer for 5 minutes.
Makes 12 servings.
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Post by Old Ironsights on Mar 20, 2008 15:52:55 GMT -5
VENSION
Sweet and Sour
Use chops, ribs, steaks, and/or small roast
Soak 2-3 pounds of venison in buttermilk for 48 hrs.
Remove, rinse and pat dry the meat.
Rub surface with
3 cloves garlic, minced and ground black pepper
Heat pan (5 qt. – 12”) with olive oil.
Add in the meat to brown
While searing add (sear one side, turn over add onion and continue to brown meat 1-2 min.) 1 large (red) onions, chopped
Remove meat when brown and continue to cook onions until very brown, then Add
½ cup Liebfraumilch wine
½ cup beef stock
After 1-2 minutes
Stir in
¾ to 1 cup apple cider vinegar
¼ to ½ cup packed dark brown sugar
1-3 bay leaf
Return meat, cover and simmer until fork tender (2+ hrs.) adding water as needed
Add ½ pound dried apricots 30 minutes into the cook.
Remove pan, uncover, cool and refrigerate overnight.
Slice meat if necessary and reheat for 30 minutes.
Serve with Potato Pancakes or Hofbauer Spaetzle (Swabian Noodles)
***Bonus***Bonus***Bonus***
Das Bier und Venison
Great for Deer Camp: It cooks while you are out still-hunting.
2 Large Red Onions
8 tbsp. Butter (one stick or ¼ pound)
3 lbs of venison cut into cubes
Flour
Salt & pepper
3 cloves garlic
1 bottle of beer
Soak meat in Buttermilk for 24 hrs.
Melt 4 tbsp. Butter in skillet, add diced onions.
When brown, remove onions to crock pot or Dutch oven
Add 4 tbsp. Butter to skillet. Flour meat. Brown meat in skillet and remove to crock-pot.
Season with salt & pepper.
Add garlic and beer.
Bring to boil and then lower heat to simmer.
Cook until tender. 4+ hours.
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