I have some venison, and not a clue what to do with it. Help me?!
Answers: Never prepared it before. What do I do here? And it has to be for tonight.
My uncle hunts a lot so my aunt has venison as a staple. My fav dish is her homeade sloppy joes. She cooks the meat just as you would beef, and then put it in the crock pot and adds brown sugar, ketchup and mustard till it tastes right for us (I prefer sweet) and lets it just kind of simmer for a while. I have made it without simmering and it is just as good. She also does spaghetti, baked ziti, and chilli that are awesome!
After defrosting it be sure to soak it in milk for a while, this helps to take out some of the wild taste. After that prepare it as you would beef.
tell me more what form is it in? is it ground, tenderloin, linked im from the south and we know venison as deer meat and we get it in all kinds of ways i could help maybe but need more info on what you have
I think I'd braise it low and slow in Guiness with a boat load of onions, garlic, bay leaves and thyme. Serve with rice or tats and green peas. A fruit side would be good as well.
It's good in stew or chili, although it usually doesn't have as much fat as beef.
stew or chili would be my suggestion anything with a strong base to take away that gamy taste!
saute in pan with some bacon it takes the wild out of the meat than let that fry up add onions and some pepper and salt when the meat is almost done add a little flour to the pan add some milk makes gravey make potatoes serve have a great meal
You poor thing! The person above who makes sloppy joes out of it, sounds the best. I've never eaten it or even have seen what it looks like. No hunters amongst my friends and family.
These are some of my favorite recipes
Grilled Deer - Back Straps
Ingredients
Deer - Back Straps, rinsed and cut 1/2-inch thick
Dale's Seasoning
Directions
Marinate deer steaks in Dale's Seasoning for at least an hour.
Remove steak from marinade and grill to your liking.
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Stuffed Deer Steak Rolls With Mushroom Gravy
Ingredients
1- 1/2 pounds round steak
5 slices bacon, chopped
2 cups seasoned bread cubes
3/4 cup beef broth
1/3 cup onion, chopped
2 garlic cloves, finely minced
Salt and pepper
6 toothpicks
Mushroom Gravy
3 tablespoons butter
2 tablespoons all-purpose flour
1- 1/4 cups beef broth
1/2 cup water
1/2 cup dry red wine
2 cups mushrooms, sliced
Salt and pepper
Directions
Cut round steak into six equal-size portions. Place meat between waxed paper, or a zipper-lock bag, and lightly pound with a mallet (or heavy skillet) until about a 1/4-inch thick. Season meat with salt and pepper. In a medium bowl, combine bread cubes, beef broth, garlic and onion. Fry bacon in a large skillet until crisp. Remove cooked bacon from pan and drain on paper towels. Reserve 2 tablespoons of the bacon grease. Combine bacon with bread mixture.
Place pounded steaks on a flat surface and divide bread stuffing equally, about 1/3 cup each, onto meat. Roll each piece snugly and secure with a toothpick. Return skillet to burner and heat reserved bacon grease over medium-high heat. Place rolls in pan and brown evenly. Transfer rolls to a lightly greased baking dish.
To prepare gravy, melt butter in the same skillet over medium heat. Stir in flour and continue stirring until flour mixture (roux) is light brown in color, for about 3 to 4 minutes. Whisk in beef broth and water, a little at a time, to blend with flour mixture. Bring to a boil, reduce heat and simmer for 2 to 3 minutes. Stir in wine and mushrooms, and season to taste with salt and pepper.
Pour gravy over browned rolls, cover and bake in a preheated 350 degree oven for 50 minutes. Remove toothpicks before serving.
Editor's tip: For best results, trim the silverskin, gristle and bone from any antlered game steak before cooking.
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Bacon-Wrapped Grilled Deer Tenderloin
Ingredients
2 pounds deer tenderloin, cut into 1/2-inch slices
1/3 cup honey
1 Tbsp liquid smoke flavoring
2 Tbsp seasoning salt
2 Tbsp soy sauce
Pinch cayenne pepper or dash Tabasco
1/2 cup pickled jalapeno peppers, or substitute sliced fresh jalapeno pepper
4 ounces cream cheese
1/2 pound partially cooked bacon strips, cut in half
12 to 16 pineapple chunks, about 1-inch squares
8 to 10 wooden skewers, soaked in water for 30 minutes
Directions
Lightly pound meat into 1/4-inch thick medallions.
In a bowl, whisk honey, liquid smoke, season salt, soy sauce, and pepper together.
Add meat, toss to coat, cover and refrigerate for 6 to 8 hours.
Spread meat on a flat surface.
For each piece, place two to three jalapenos and about 1 teaspoon of cream cheese on the middle.
Roll meat snugly, wrap with 1/2 slice bacon and secure with skewer. Alternate two pieces rolled meat and two pineapple chunks on each skewer.
Place skewers over white-hot coals and grill two to four minutes per side or to desired doneness.