Post by: JohnVH on September 21, 2017, 10:43:38 AM
I have a ton of deer in the freezer and need to find things to do with it... Other than sausage and such.
Thanks
Post by: Southpole on September 21, 2017, 11:07:33 AM
Post by: jaymark6655 on September 21, 2017, 11:45:12 AM
Post by: Tinmaniac on September 21, 2017, 11:58:50 AM
Post by: Spuddieselwwu on September 21, 2017, 01:44:50 PM
Check out the Meat-Eater Meatloaf, my wife loves that even though she hates meatloaf. I also make a paleo chili with just deer instead of the beef and sausage that it says to use.
I second the meateater's meatloaf... My wife hates venison and this is her favorite dish I make... I haven't even told her it's venison yet.
Post by: JLS on September 21, 2017, 02:31:41 PM
Sent from my iPhone using Tapatalk
Post by: baker5150 on September 21, 2017, 02:42:50 PM
Mix them up and most people can't tell the difference
Post by: JohnVH on September 21, 2017, 02:53:08 PM
Post by: ctwiggs1 on September 21, 2017, 02:59:13 PM
Check out the Meat-Eater Meatloaf, my wife loves that even though she hates meatloaf. I also make a paleo chili with just deer instead of the beef and sausage that it says to use.
I second the meateater's meatloaf... My wife hates venison and this is her favorite dish I make... I haven't even told her it's venison yet.
Yup. Good stuff and fun to make. I haven't had a single person who turned it down yet.
Post by: 300rum on September 21, 2017, 08:41:14 PM
Post by: hunter399 on September 21, 2017, 08:56:45 PM
Post by: JimmyHoffa on September 21, 2017, 09:06:43 PM
Post by: Stein on September 21, 2017, 09:47:08 PM
If you want to get someone on game meat, start at the other end of the spectrum with a forky or small doe on crops and work your way up.
Post by: carpsniperg2 on September 21, 2017, 11:36:08 PM
Check out the Meat-Eater Meatloaf, my wife loves that even though she hates meatloaf. I also make a paleo chili with just deer instead of the beef and sausage that it says to use.
I second the meateater's meatloaf... My wife hates venison and this is her favorite dish I make... I haven't even told her it's venison yet.
Yup. Good stuff and fun to make. I haven't had a single person who turned it down yet.
link?
Post by: Boss .300 winmag on September 21, 2017, 11:47:04 PM
Check out the Meat-Eater Meatloaf, my wife loves that even though she hates meatloaf. I also make a paleo chili with just deer instead of the beef and sausage that it says to use.
I second the meateater's meatloaf... My wife hates venison and this is her favorite dish I make... I haven't even told her it's venison yet.
Yup. Good stuff and fun to make. I haven't had a single person who turned it down yet.
link?
:yeah:
Post by: lokidog on September 22, 2017, 12:02:29 AM
If you don't want to grind and burger and all that.take big chunks-roasts of deer meat out in crock pot with beef broth,onion,garlic,cook for 6-8 hours then store in zip lock in fridge for up to a week,after cooked you can chop it up add it to anything just like hamburger ,shred it ,add bbq sauce for sandwiches,chop add taco seasoning for taco,enchiladas,make deer stew ,after cooked in crock,and chop or shredded you will never know it was deer meat.It also saves time I cut while deer up into roasts,steaks,jerky that's it.after cooked you can use a food processor if you want , and you don't have to add any fat,bacon,or whatever, you r just getting the lean deer meat,after cutting up a deer I don't have time with work and everything to sit and grind so this method works for me.
And, if you do it in jars you basically have this...
Pressure can the meat, you wouldn't ever know it's game meat and it's super useful for quick meals.
And it lasts longer. :chuckle:
I will probably pressure can 75% of the deer we get this year. My wife is not a big meat eater but loves it this way. I throw a couple slices of onion in the bottom of the quart jar and add 1 1/4 pounds of meat, roughly cut about 1 inch cubes and a teaspoon of salt.
Post by: steeleywhopper on September 22, 2017, 12:04:00 AM
Post by: Timberstalker on September 22, 2017, 05:29:31 AM
Post by: jaymark6655 on September 22, 2017, 05:53:12 AM
The recipe tab at the top has more of his stuff.
Post by: ctwiggs1 on September 22, 2017, 06:20:05 AM
Post by: ribka on September 22, 2017, 08:06:24 AM
i like to substiture wild rice instead of egg noodles for myself
use tender cuts for recipe
http://allrecipes.com/recipe/16311/simple-beef-stroganoff/
Post by: carpsniperg2 on September 22, 2017, 08:47:58 AM
We skip the pine nuts due to cost.... and deadly allergy on my wife's part ;-)
I am one of those as well. No nuts or nutmeg for me. Ugh the life of a person with sever food allergies got to love it :bash:
Post by: J.Brower on September 22, 2017, 12:20:19 PM
Soak overnight or all day in good apple cider to start (usually around 12 hours, more doesn't hurt)
If you like bbq sauce, marinate for 4 hours in that after the cider (I usually skip this and just do the cider)
Season well with salt, pepper, garlic powder, or your favorite rub
Wrap in good thick cut bacon and tooth pick to get it to stay.
Throw it in the smoker for a few hours with some hickory or cherry until temp gets to a bit below your preferred doneness
Turn your grill on high and get it good and hot
Sear it on the grill to crisp the bacon and finish the steak/roast.
I've never had a complaint from this recipe, I get the "why didn't you call" whenever friends find out we did this for dinner :chuckle:(https://uploads.tapatalk-cdn.com/20170922/c49c2a74aaa1322774b3b9825e7889f5.jpg)
Post by: NRA4LIFE on September 25, 2017, 02:34:00 PM
Never had this problem though as my wife loves game meat. But we do can a bunch every year. This is about the best way to eat game meat if someone is a bit squimish about it. Try a little bit of onion soup mix in the jar. Very tasty.
Post by: pianoman9701 on September 25, 2017, 03:26:27 PM
any special ways to season a steak? marinade, etc?
Red wine, olive oil, fresh garlic, rosemary make a great marinade for venison and elk. Let a roast or steaks sit in it overnight. The oil helps with the dryness a lot. Don't overcook. Game gets especially tough with overcooking. With a nice shoulder roast an internal temp of between 125-130 is all you need. Sous vide cooking is recommended whenever possible. Use a Jaccard if you can get one to break up the sinew in steaks and chops before cooking.
The biggest hurdles are toughness, gaminess, and perception. Dress up the plate with garnish. use lots of garlic and rosemary. Make sauces out of berries and wine. Saute chanterelles and onions. Make sure the steak knives are sharp - one of the biggest reasons people think their steak is tender. Remember always to let red meat rest to room temperature and it won't bleed all over the plate. Sometimes this means sitting for an hour with a good-sized roast. This is very important.
Post by: Bushcraft on September 25, 2017, 03:50:12 PM
any special ways to season a steak? marinade, etc?
Red wine, olive oil, fresh garlic, rosemary make a great marinade for venison and elk. Let a roast or steaks sit in it overnight. The oil helps with the dryness a lot. Don't overcook. Game gets especially tough with overcooking. With a nice shoulder roast an internal temp of between 125-130 is all you need. Sous vide cooking is recommended whenever possible. Use a Jaccard if you can get one to break up the sinew in steaks and chops before cooking.
The biggest hurdles are toughness, gaminess, and perception. Dress up the plate with garnish. use lots of garlic and rosemary. Make sauces out of berries and wine. Saute chanterelles and onions. Make sure the steak knives are sharp - one of the biggest reasons people think their steak is tender. Remember always to let red meat rest to room temperature and it won't bleed all over the plate. Sometimes this means sitting for an hour with a good-sized roast. This is very important.
I second the use of sous vide. When done right, it's an absolute miracle worker!
One of my favorites is elk or deer back strap or tenderloin sliced 3/4" to 1" thick. Prepare a red wine reduction sauce with butter, garlic, diced dried apricots and plums. When the sauce is nearly ready quickly pan sear the meat so as to keep the inside medium rare (or rare), let sit on a warm (not hot!) plate. Alternate pieces of steak with thin slices of Tillamook Pepper Jack Cheese and then pour a healthy amount of the reduction sauce (some might call it a chutney of sorts) over the steak and cheese. Pair with a bold Cab Sauv, some good greens, and some loaded baked potatoes. If people don't absolutely love it, kick them out of your house and unfriend them immediately. They aren't worthy. :chuckle:
Another favorite is to cold smoke a big roast for a couple hours before slow cooking it via sous vide for however long is necessary (per the particular roast) with some butter, salt, pepper, garlic, Italian herbs, some of that Basil Pesto stuff from Costco and a little bit of beef bullion. Sear it quickly on the outside before letting it rest. It comes out indistinguishable from fine roast beef and the pre-smoke lends a sublime sweet flavor profile.
Post by: Buckmark on September 25, 2017, 03:55:06 PM
#2 If you want to try some new dish you have seen or read about use beef first to see if you even like the dish
#3 Can it, it makes a HUGE difference and can be used in alot of dishes, i have dishes i make that if i use canned venison and don't tell anyone they never know it is venison.
#4 Pressure cooking roasts make a huge difference
#5 If all else fails have it all made into pep... :chuckle:
Post by: trophyhunt on September 25, 2017, 05:10:41 PM
Post by: jagermiester on September 26, 2017, 05:48:44 AM
any special ways to season a steak? marinade, etc?
Red wine, olive oil, fresh garlic, rosemary make a great marinade for venison and elk. Let a roast or steaks sit in it overnight. The oil helps with the dryness a lot. Don't overcook. Game gets especially tough with overcooking. With a nice shoulder roast an internal temp of between 125-130 is all you need. Sous vide cooking is recommended whenever possible. Use a Jaccard if you can get one to break up the sinew in steaks and chops before cooking.
The biggest hurdles are toughness, gaminess, and perception. Dress up the plate with garnish. use lots of garlic and rosemary. Make sauces out of berries and wine. Saute chanterelles and onions. Make sure the steak knives are sharp - one of the biggest reasons people think their steak is tender. Remember always to let red meat rest to room temperature and it won't bleed all over the plate. Sometimes this means sitting for an hour with a good-sized roast. This is very important.
:yeah:
I've been reading through this thread wondering if anyone was going to answer the question. Everything else mentioned sounds great but its not a steak. I use apple cider vinegar sugar and mint, or wine vinegar olive oil garlic and rosemary. Maranade on the counter until room temp (3 hours). Grill, do not overcook, Med rare, to rare. If you are shooting good tasting deer and handling them properly it would be a crime to grind up the backstraps. :tup:
Post by: jagermiester on September 26, 2017, 05:54:58 AM
""One of my favorites is elk or deer back strap or tenderloin sliced 3/4" to 1" thick. Prepare a red wine reduction sauce with butter, garlic, diced dried apricots and plums. When the sauce is nearly ready quickly pan sear the meat so as to keep the inside medium rare (or rare), let sit on a warm (not hot!) plate. Alternate pieces of steak with thin slices of Tillamook Pepper Jack Cheese and then pour a healthy amount of the reduction sauce (some might call it a chutney of sorts) over the steak and cheese. Pair with a bold Cab Sauv, some good greens, and some loaded baked potatoes. If people don't absolutely love it, kick them out of your house and unfriend them immediately. They aren't worthy. :chuckle:""
Quote from Bushcraft
Yes yes and yes. That sounds amazing! Venison should be treated as though it was yellowfin tuna. I'm going to try this one.
:drool:
Post by: Gamblin Guy on September 26, 2017, 07:06:50 AM
My favorite recipe is for steaks, or small roasts.
Soak overnight or all day in good apple cider to start (usually around 12 hours, more doesn't hurt)
If you like bbq sauce, marinate for 4 hours in that after the cider (I usually skip this and just do the cider)
Season well with salt, pepper, garlic powder, or your favorite rub
Wrap in good thick cut bacon and tooth pick to get it to stay.
Throw it in the smoker for a few hours with some hickory or cherry until temp gets to a bit below your preferred doneness
Turn your grill on high and get it good and hot
Sear it on the grill to crisp the bacon and finish the steak/roast.
I've never had a complaint from this recipe, I get the "why didn't you call" whenever friends find out we did this for dinner :chuckle:(https://uploads.tapatalk-cdn.com/20170922/c49c2a74aaa1322774b3b9825e7889f5.jpg)
butterfly that open and stuff it with blue cheese before wrapping it in bacon, you wont be sorry....
Post by: J.Brower on September 26, 2017, 08:51:30 AM
The coors is what was left after the good brews were gone, can't be too picky when you run out :chuckle:
Post by: merkaba93 on September 26, 2017, 04:51:19 PM
One was answered already. If you have a nice cut aka loin(backstrap) or tenderloin cook it med rare. Sous vide with some herbs, garlic, shallot and duck fat is my go to. Then a dry rub with smoked salt, garlic powder, onion powder, black and white peppercorns and juniper berries. Serve with a sauce. Dealers choice.
However something that doesn't seem to have been mentioned is highly spiced ethnic dishes.
I think of Thai, Vietnamese, Moroccan, South American dishes when I think of some of the less prime cuts of venison.
Up the spice, up the cook time and your solid. I love to cook thai red curry with venison. Just dice up a roast then braise in coconut water, ginger, lemongrass until its fork tender. Then make a curry. Just think of any culture that cooks a lot of goat or lamb and change out those proteins for venison. It's always worked for me. Give it a try.
Post by: jagermiester on September 26, 2017, 07:12:13 PM
So I have two thoughts for this question.
One was answered already. If you have a nice cut aka loin(backstrap) or tenderloin cook it med rare. Sous vide with some herbs, garlic, shallot and duck fat is my go to. Then a dry rub with smoked salt, garlic powder, onion powder, black and white peppercorns and juniper berries. Serve with a sauce. Dealers choice.
However something that doesn't seem to have been mentioned is highly spiced ethnic dishes.
I think of Thai, Vietnamese, Moroccan, South American dishes when I think of some of the less prime cuts of venison.
Up the spice, up the cook time and your solid. I love to cook thai red curry with venison. Just dice up a roast then braise in coconut water, ginger, lemongrass until its fork tender. Then make a curry. Just think of any culture that cooks a lot of goat or lamb and change out those proteins for venison. It's always worked for me. Give it a try.
This is so awesome. I have always leaned to the Mediterranean and South American. I have never thought about Thai. Genius!
Post by: Gamblin Guy on September 26, 2017, 09:34:51 PM
I might have to try that, maybe not with blue cheese, not a huge fan (can tolerate it fine). Might try a good pepperjack or something?
The coors is what was left after the good brews were gone, can't be too picky when you run out :chuckle:
I've also used ricotta, didn't disappoint. Or try a mixture of garlic/mushrooms/butter/parmesan....
might have to thaw a chunk out for dinner this weekend, mouth is watering just thinking about it.
Definitely need a good beer or a good red wine to go with it.