Venison

[alecvg]

Ok, I need some new venison recipes, other than steak and roasts, does anyone have any thing a bit different?   I love the steak, but need some variety.

[mossback91]

Raw!

[ICEMAN]

Absolfreakinglutely! (Sp?)   Venison Fajitas!!!

Try this one..., marinate your steaks in something like this:

Lime juice, olive oil, minced garlic, touch of cumin, some sliced jalepeno peppers...cilantro if you have any...

take venison, fry in medium heat, bit of olive oil...3 minutes per side, not too done... then set it aside for a few minutes, then cut into thin strips across the grain...

Now, take your Bell peppers and onions, and cook em in the wok, some olive oil..., until they are a bit transparant, then I toss in some of the marinade left over....

Get your warm tortillas ready, toss down some meat, cover with onion/bellpepper, put some fresh lettuce, cheese, guacomole and sourcreme on top.

Oh my god, now I am hungry again!!!!!!!   

  

[Mike450r]

I'm with ya on the fajitas.

I do mine as shish kabobs on the grill though, wrap the tortilla around everything and pull it off the skewers, then ready to eat

[alecvg]

Sweet guys, thanks for the ideas, ill be sure to try them thsi year.

[cohoho]

Iceman- Again you are welcome anytime in my camp, I get hunger everytime you post something in the manner of food...  Heck your invited in the house too for dinner too.... Lunch? Breakfast???

[DeKuma]

Iceman- Again you are welcome anytime in my camp, I get hunger everytime you post something in the manner of food...  Heck your invited in the house too for dinner too.... Lunch? Breakfast???

 

[ICEMAN]

I think I was a chef in another life.... Now you guys know why I am having a hell of a time getting under the 300lb mark again.... used to be alot easier when I was busting ass in construction...

This weekend I busted out a gallon and a half of homeade split pea soup with smoked ham, onion, carrot and garlic. OMG, is it good!  Next is some stew with marinated elk meat, red potatoes, baby carrots, fresh mushrooms, and barley, maybe make some dumplings for on top...

   This is a sickness!!!!     

[Pugetsound]

Did you pea green?

[ICEMAN]

Not yet, I will let you know... 

[downyonderbbq]

Chipolte Venison Burger
« on: March 29, 2008, 07:50:57 AM » Quote Modify Remove Split Topic 

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Bust out the ‘cue and ice down the beer, it’s officially grilling season. Oh sure, in most of the Western U.S., you can fire up the barbecue just about any time during the year, but now’s the time when I end up cooking outside more often than in. Keep the kitchen cool and fire up some of these delicious fiery deer burgers. If your processor hasn’t added some fat to your venison burger, mix in 20 - 30 percent additional fatty ground beef or pork.

4 servings
1 1/2 lbs ground venison
1/4 cup yellow onion, minced
3 garlic cloves, minced
2 Tbls brown sugar
1 tsp Kosher salt
1 tsp black pepper
1 Tbl dried Italian seasoning
2 Tbls chipotle chilies with adobo sauce, minced
(look for the small can in the Hispanic section of your market)
4 slices pepper jack cheese
4 sturdy burger buns or Kaiser rolls
4 large lettuce leaves
4 slices tomato

Combine ground venison with next 7 ingredients and mix well. Form into 4 patties about 3/4-inch thick. Place on a white-hot, well-oiled barbecue grill and brown evenly on both sides, about 4 minutes per side. Melt cheese over top before removing from grill. Place in buns with lettuce, tomato and your choice of condiments.
Cooking Tip: You can make burgers out of any type of waterfowl as well. Just place chopped meat in a food processor and pulse until it is about the size of a garbanzo bean. Blend with ground pork or beef.

Venison Roast with palmagranite sauce
« on: December 16, 2007, 11:47:44 PM » Quote Modify Remove Split Topic 

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Venison Roast with Pomegranate Sauce
SERVES
4
INGREDIENTS
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon back pepper
½ teaspoon ground cinnamon
½ teaspoon salt
1 venison roasts, about 3-5 lb each
2 tablespoons olive oil
1 cup Wild Thymes Pomegranate Salad Refresher*
¾ teaspoon cornstarch
1 tablespoon water
1 tablespoon unsalted butter


DIRECTIONS
Stir together cumin, coriander, pepper, cinnamon and salt in a shallow bowl. Pat roasts dry and dredge in spice mixture until evenly coated. Heat oil in heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium and cook venison, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145 degrees (about 20-25 minutes). Transfer to a cutting board and let stand 10 minutes.

While  is venison sitting, pour off fat from the skillet and add salad refresher and boil over medium-high heat until reduced to about 2/3 cup. Reduce heat if it begins to burn, turn down the heat. Stir together cornstarch and water and whisk into salad refresher. Boil for about 2 minutes until it thickens slightly. Season with salt. Slice venison and serve with sauce.

DIETARY RESTRICTIONS
gluten free
low carbohydrate

[alecvg]

Chipolte Venison Burger
« on: March 29, 2008, 07:50:57 AM » Quote Modify Remove Split Topic 

--------------------------------------------------------------------------------


Bust out the ‘cue and ice down the beer, it’s officially grilling season. Oh sure, in most of the Western U.S., you can fire up the barbecue just about any time during the year, but now’s the time when I end up cooking outside more often than in. Keep the kitchen cool and fire up some of these delicious fiery deer burgers. If your processor hasn’t added some fat to your venison burger, mix in 20 - 30 percent additional fatty ground beef or pork.

4 servings
1 1/2 lbs ground venison
1/4 cup yellow onion, minced
3 garlic cloves, minced
2 Tbls brown sugar
1 tsp Kosher salt
1 tsp black pepper
1 Tbl dried Italian seasoning
2 Tbls chipotle chilies with adobo sauce, minced
(look for the small can in the Hispanic section of your market)
4 slices pepper jack cheese
4 sturdy burger buns or Kaiser rolls
4 large lettuce leaves
4 slices tomato

Combine ground venison with next 7 ingredients and mix well. Form into 4 patties about 3/4-inch thick. Place on a white-hot, well-oiled barbecue grill and brown evenly on both sides, about 4 minutes per side. Melt cheese over top before removing from grill. Place in buns with lettuce, tomato and your choice of condiments.
Cooking Tip: You can make burgers out of any type of waterfowl as well. Just place chopped meat in a food processor and pulse until it is about the size of a garbanzo bean. Blend with ground pork or beef.

Venison Roast with palmagranite sauce
« on: December 16, 2007, 11:47:44 PM » Quote Modify Remove Split Topic 

--------------------------------------------------------------------------------
Venison Roast with Pomegranate Sauce
SERVES
4
INGREDIENTS
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon back pepper
½ teaspoon ground cinnamon
½ teaspoon salt
1 venison roasts, about 3-5 lb each
2 tablespoons olive oil
1 cup Wild Thymes Pomegranate Salad Refresher*
¾ teaspoon cornstarch
1 tablespoon water
1 tablespoon unsalted butter


DIRECTIONS
Stir together cumin, coriander, pepper, cinnamon and salt in a shallow bowl. Pat roasts dry and dredge in spice mixture until evenly coated. Heat oil in heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium and cook venison, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145 degrees (about 20-25 minutes). Transfer to a cutting board and let stand 10 minutes.

While  is venison sitting, pour off fat from the skillet and add salad refresher and boil over medium-high heat until reduced to about 2/3 cup. Reduce heat if it begins to burn, turn down the heat. Stir together cornstarch and water and whisk into salad refresher. Boil for about 2 minutes until it thickens slightly. Season with salt. Slice venison and serve with sauce.

DIETARY RESTRICTIONS
gluten free
low carbohydrate

Thanks! 

[bamalefty]

I love to fry up the backstrap (tenderloin).  There are several ways to do it.  No matter how you do it, it needs to soak in salty water for several hours to get the blood out.  Also no matter how I fry it, I always put in some milk and egg first which holds the batter on better (this is the trick to frying chicken too). 

One batter is just flour and your favorite spices.  I usually use salt, pepper, lawrys seasoning salt, and steak dust.

The other batter I use (and my favorite of the two) is to use italian bread crumbs mixed with italian seasoning, salt, pepper.  If I have them I will also chop up pecans and use them. 

But its really all about the salt water and the milk and egg.  Thats what makes backstrap so dang good!!

[girlwithbow]

From-Scratch Venison Stroganoff 

  Prep Time: 20 Minutes
Cook Time: 2 Hours 20 Minutes  Ready In: 2 Hours 40 Minutes
Yields: 8 servings

"This venison stroganoff is baked until tender in the oven. It's wonderful served over rice or noodles."
INGREDIENTS:
2 pounds cubed lean venison
3 tablespoons all-purpose flour
3 tablespoons canola oil
1 (8 ounce) package sliced mushrooms
1 onion, diced 1 (15 ounce) can tomato sauce
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
 
1 (8 ounce) container sour cream

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
3. Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
4. Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.

[Sagedawg]

 Man that sounds good......


  Sage