Post by: alecvg on September 08, 2008, 09:59:52 PM
Post by: mossback91 on September 08, 2008, 10:07:14 PM
Post by: ICEMAN on September 08, 2008, 10:17:49 PM
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!!!!!!!
:EAT: :whoo: :EAT: :whoo: :EAT: :whoo: :EAT: :whoo: :EAT: :whoo: :EAT:
Post by: Mike450r on September 08, 2008, 10:37:49 PM
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
Post by: alecvg on September 14, 2008, 04:11:19 PM
Post by: cohoho on September 22, 2008, 02:03:50 PM
Post by: DeKuma on September 22, 2008, 02:19:10 PM
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???
:yeah:
Post by: ICEMAN on September 22, 2008, 07:48:54 PM
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!!!! :'( :EAT: :'(
Post by: Pugetsound on September 23, 2008, 04:33:18 PM
Post by: ICEMAN on September 23, 2008, 08:56:09 PM
Post by: downyonderbbq on October 05, 2008, 07:31:44 PM
« 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
Post by: alecvg on October 05, 2008, 08:37:46 PM
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!
Post by: bamalefty on October 10, 2008, 12:42:56 PM
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!!
Post by: girlwithbow on October 10, 2008, 01:01:05 PM
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.
Post by: Sagedawg on October 10, 2008, 01:18:19 PM
Sage
Post by: robb92 on October 11, 2008, 01:25:46 AM
Post by: ICEMAN on October 20, 2008, 07:47:23 AM
..... No matter how you do it, it needs to soak in salty water for several hours to get the blood out. .....But its really all about the salt water and the milk and egg. Thats what makes backstrap so dang good!!
Salt? Huh...never tried that way. These cuts; tenderloin and backstrap are the most delicate and precious from the deer and I have only prepared them as simply as possible, usually pan fried with some extra virgin olive oil and pepper. Never tried the salt thing....
Post by: Gobble on October 20, 2008, 08:01:55 AM
Post by: CP on October 20, 2008, 08:05:59 AM
Post by: KillBilly on October 20, 2008, 08:25:30 AM
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!!
Clay, I spent 13 years in the south east U.S. and have never gotten over how everyone insists on soaking their venison in everything from water to vinegar to whatever they think will take out blood or game taste. They would have a fit when I took a fresh chunk of back strap or tenderloin and cook it fresh from the deer. Nobody would eat it. I still don't soak any game meat and never will. I don't know anyone that does it around here but maybe there are a few.
Having said that, there is nothing like a good chunk of backstrap or tenderloin whether it's bear, elk, deer, moose, etc.
I like to butterfly them thin, about 1/4". Get a cast iron skillet hot with a 1/4" of oil in it. heat oil until a water drop explodes when dropped in it. throw in the butterflied steak for 30 seconds on each side. Nothing better exists...
Now I've made myself hungry.... I see what ya mean Ice..
Post by: Gobble on October 20, 2008, 09:10:58 AM
Post by: The Weazle on October 20, 2008, 11:12:13 PM
Post by: ICEMAN on October 21, 2008, 08:02:38 AM
Weazle, that sounds really good!!!
Post by: stumprat on November 09, 2008, 04:05:54 PM
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!!!!!!!
:EAT: :whoo: :EAT: :whoo: :EAT: :whoo: :EAT: :whoo: :EAT: :whoo: :EAT:
Works great for grouse too.
Post by: Dadbear on November 14, 2008, 11:51:41 AM
Post by: 7mag. on December 30, 2008, 11:57:48 PM
Post by: mossback91 on December 31, 2008, 09:03:06 AM
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!!
Clay, I spent 13 years in the south east U.S. and have never gotten over how everyone insists on soaking their venison in everything from water to vinegar to whatever they think will take out blood or game taste. They would have a fit when I took a fresh chunk of back strap or tenderloin and cook it fresh from the deer. Nobody would eat it. I still don't soak any game meat and never will. I don't know anyone that does it around here but maybe there are a few.
Having said that, there is nothing like a good chunk of backstrap or tenderloin whether it's bear, elk, deer, moose, etc.
I like to butterfly them thin, about 1/4". Get a cast iron skillet hot with a 1/4" of oil in it. heat oil until a water drop explodes when dropped in it. throw in the butterflied steak for 30 seconds on each side. Nothing better exists...
Now I've made myself hungry.... I see what ya mean Ice..
EXACTLY!! thats probably my favorite way to eat it
Post by: Emptyhanded on December 31, 2008, 03:37:05 PM
Post by: skybusterbo on December 31, 2008, 03:44:35 PM
Post by: Dadbear on January 22, 2009, 11:56:17 AM
...fantastic! :EAT:
Post by: NRA4LIFE on January 22, 2009, 12:10:41 PM
Post by: RailRob on February 01, 2009, 08:03:36 AM
Post by: mossback91 on February 01, 2009, 09:32:02 AM
I noticed alot of people soak there venison..why in the hell would you do that? get the blood out? get rid of the gamey taste? first of all your deer should have hung for at least a week before being butchered,which solves the blood issue and if you cant handle the gamey flavor come on....dont know what to even say about that..comes with the package!!
Ive never tasted gamey venison......I dont soak my meat either but I dont know how people get gamey tasting venison :dunno: poor game care I guess........
Post by: ICEMAN on February 01, 2009, 09:41:42 AM
In my not always humble opinion, "gamieness" is irregular flavors associated with glands, fat, tallow, marrow or connective tissue. Bone saws ruin steak in my opinion. Nothing worse than a butcher cutting a whole quarter up and spreading marrow and bone chips across both sides of your deer or elk steak. :puke:
We do not leave any bone in wild game. No ribs, no roasts. We are also careful to remove anything "white" from our steak. Rib meat is trimmed of fat, then ground later when making sausage.
Post by: jason4429 on March 19, 2009, 06:08:13 PM
Post by: Sneaky on March 24, 2009, 10:47:06 PM
Post by: RustneckNW on March 24, 2009, 11:36:25 PM
Not the deer liver, mind you. Just mine! :brew:
Post by: Cascade_Sherpa on April 10, 2009, 02:21:31 PM
If all you shoot is rutted out trophy bucks like I do (ha ha ha thats a load of BS!)
Then this is a recipe I picked up from a buddies mom. Start with venison steaks, tenderize them thouroughly with a heavy mallet. Roll in a mixture of flour and spices and sear very quickly on both sides in a cast iron pan thats smoking hot. Then put the seared steaks in a oven dish and cover with carmelized Walla Walla sweet onions. Bake at 350 for 30 to 40 minutes. Trust me you can cut with a fork, delicious!
Post by: Hillbilly270 on June 03, 2009, 03:50:50 PM
My favorite is to soak the backstrap in salt water for 12 hours(removes blood and tenderizes the meat). Once that is done put it in a bowl/container with 1 12 oz can of beer, some chopped onion, minced garlic, and some black pepper. Let that marinade for at least 5 hours and then bbq it. This is the best way i have done my backstrap and chops, the marinade is strong but it is very good.
soaking backstrap is just wrong. I can see doing this with steaks, but backstrap.....that is just wrong. its kinda like putting ketchup on razor clams :bash: :bash: i hate it when people do that. :violent1:
Post by: popeshawnpaul on June 03, 2009, 04:01:36 PM
As for recipes... In a corningwear with french onion soup packs until tender, butterflied thin and cooked quick (with ketchup), stewed swiss steak style, ground into burger for tacos or hamburger helper, etc.
Post by: rasbo on June 03, 2009, 04:04:21 PM
Post by: mossback91 on June 03, 2009, 07:11:26 PM
The only thing I did worse on this site than admit I voted for Obama was when I admitted I put ketchup on venison... :peep:
As for recipes... In a corningwear with french onion soup packs until tender, butterflied thin and cooked quick (with ketchup), stewed swiss steak style, ground into burger for tacos or hamburger helper, etc.
KETCHUP?!?!?! Why you dirty..........dangit pope!! :bash:
Post by: ICEMAN on June 03, 2009, 07:31:31 PM
..... I admitted I put ketchup on venison... :peep:
Blasphemy! How Dare you and your irreverent attitude toward something so sacred!!!
Post by: billythekidrock on June 03, 2009, 08:22:52 PM
Post by: KillBilly on June 03, 2009, 08:25:28 PM
Tenderloin and very tender backstrap get a little oil, flower and spice but other then that......everything gets ketchup...including prime rib. :peep:
In this house nothing gets Ketchup :puke:
Post by: Bean Counter on June 03, 2009, 08:27:31 PM
Raw!
:iamwithstupid: I eat raw meat all the time. Especially when I've prepared it completely bymyself.
As far as pan frying or grilling tenderloins, backstraps, etc... I usually use butter, salt, and pepper. I can flavor up relatively bland store bought beef when I feel like it. Fortunately for the sake of simplicity, both my wife and I love the unadulterated flavor of venison steak.
Post by: bobcat on June 03, 2009, 08:30:21 PM
I noticed alot of people soak there venison..why in the hell would you do that? get the blood out? get rid of the gamey taste? first of all your deer should have hung for at least a week before being butchered,which solves the blood issue and if you cant handle the gamey flavor come on....dont know what to even say about that..comes with the package!!
I don't soak venison, or hang it. Well, I'll hang it until I get a chance to cut it up. But if I have the time the day after I bring it home, it will hang overnight at the most. I also do not ever soak it. And, have never had "gamey" vension either.
Tenderloin and very tender backstrap get a little oil, flower and spice but other then that......everything gets ketchup...including prime rib. :peep:
Ketchup on backstrap ??? I never would have thought I'd hear that from you! :bash:
Post by: Huckleberry on June 03, 2009, 09:23:12 PM
Post by: popeshawnpaul on June 03, 2009, 10:00:13 PM
Tenderloin and very tender backstrap get a little oil, flower and spice but other then that......everything gets ketchup...including prime rib. :peep:
You've gone too far Billy! Prime rib? :o
Post by: Hillbilly270 on June 03, 2009, 10:02:29 PM
Post by: billythekidrock on June 04, 2009, 05:55:03 AM
Tenderloin and very tender backstrap get a little oil, flower and spice but other then that......everything gets ketchup...including prime rib. :peep:
You've gone too far Billy! Prime rib? :o
Yes, but I really only did that once on properly cooked prime rib and the cook about smacked me with a ladel. I didn't know better as I had never had it before. They fed us real well when I commercial fished.
I do use ketchup at home if I am broiling or grilling ribeye. Can't help it.
Post by: rasbo on June 04, 2009, 06:14:58 AM
Post by: Jason on June 04, 2009, 09:21:48 PM
Post by: Axle on October 12, 2009, 07:42:04 AM
2 quarts water
1 cup salt
1 tblspn Italian seasoning
1 clove garlic, crushed with salt
2 tspns mixed pickling spice
2 tspns pepper
I then warm this all up in a pan to get the seasonings to disperse their wonderful flavors. Then let it cool.
Thaw 6 lbs of boned-out roasts. I use 3 or 4 roasts for this. Put each roast in a freezer bag and add the mixture evenly. Take the air out as best as possible. Put them in the fridge for 4 to 6 weeks to cure it. They can go longer or you can just put the unused bags in the freezer and use them later.
To cook: take a roast, rinse it thouroughly and put it in the crock pot covered with water and cook it till it is tender enough to easily cut (several hours). Crosscut some of it and top it with Swiss cheese and then top that with sourkraut. I make my own sourkraut which makes it taste so much better. This is sooo good! Much better than store bought corned beef.