Cooking Vension ?!
Answers: So I got a bunch of buddys who go hunting every year, wich is cool for me cuz I like the taste of vension and theres always enough to go around, only problem is my girlfriend doesnt like the taste of just vension so i was wondering if any one had any good say chilly recipes or gumbo or stew or something that I can get her to eat it with out really noticing.
try these
Venison Crock Pot Recipes
ingredient
3 to 4 lbs venison
? t. oregano
1 onion (chopped)
3 T. catchup(tomato sauce)
1 large pepper (cut up)
2 pieces of celery (sliced)
1 t. cayenne pepper
2 t. garlic powder
1 c. tomato sauce
2 cloves garlic, chopped
1 t. salt
? t. pepper
method
1)Fry meat in pan till brown.
2)Put everything in crock pot.
Cook 8 to 10 hours
or u like simple version
To prepare a fantastic tasting Venison Roast that's so tender it falls apart...
# Place a cut of venison into a large skillet.
# Pour on a quart jar of homemade canned tomatoes.
# Add a diced onion
# Add a splash of Worcestershire sauce.
# Simmer on low for 2 to 3 hours.
To prepare venison steak....
# Cut venison steak into serving size pieces.
# Dredge in flour and salt (about 1/4 cup flour & 1 tsp. salt).
# Melt a few spoonfuls of margarine or oil in a skillet and brown the meat on both sides.
# Add 1 medium onion, sliced.
# Add 1 tablespoon Worcestershire sauce.
# Add one cup of water. Or, use tomatoes or tomato juice as part of the cooking liquid.
(Tomato acids tenderize the meat nicely.)
# Cover, reduce heat, and cook for about 1 hour or until tender, adding more water as needed.
(i do hope these will disguise the smell of the venison)
take the tenderloin and grill it like beef.... i.e. salt pepper etc its amazing
GOOD VENISON STEW
Serves 4-6 people
2 lbs cubed (1") venison
4 large potatoes peeled and cubed
4 - 5 large carrots, cut into 1" pieces
2 large onions cut into med size pieces
2 Tablespoons salt
1/2 Tablespoon pepper
3 whole bay leaves
3 beef bouillon cubes
pinch of sage
pinch of garlic
Place all veggies in large stock pot add 1 Tablespoon salt, 1/2 Tablespoon pepper, pinch of sage and garlic cover with water. Bring to a boil then reduce heat to simmer.
Now in another large sauce pan or stock pot cover venison with water and add 1 Tablespoon salt.
Bring up to a boil, then reduce heat.
Turn down to simmer for another 10 min.
Drain venison and rinse briefly then combine it with the veggies. Add 3 beef bouillon cubes, and 3 bay leaves.
Bring to a simmer, adding a little water as needed.
This stew is best cooked for several hours or even all day so start it early in the day.
VENISON SAUSAGE
4 1/2 lb. ground venison
1 lb. pork sausage
2 tbsp. salt
2 tbsp. sugar
2 tbsp. hickory smoked salt
2 1/2 tsp. garlic powder
2 1/2 tsp. mustard seeds
2 1/2 tsp. black pepper
Mix all ingredients well in a large bowl. Cover and refrigerate. Remove in 24 hours and remix well. Return to refrigerator for 3 days. After 3 days, shape into 5 logs. Bake in oven for 8 hours at 140 degrees or 12 hours in your outdoor smoker.
Funny you should say - I made a venison curry last week.... it was amazing and really went well with the gamey flavours. Just google any curry that takes your fancy and use venison instead of beef.
Mix it with hamburger meat or sausage. She will never know! We did that to my grandma.
The male always will have the game taste. The Doe's on the other hand will not.
When I cook a deer roast I soak it in Seasoned Rice Vinegar overnight in a baggy.
I then rub it down with ground mustard and honey and bake it for 5-6 hours at 200-250 degrees.
I can then break it up and make a gravy with the drippings and serve it over rice. My families favorite.
I have given explicit instructions this year that I don't want male in my freezer, just the Doe. The game taste makes me gag. Last year we had stew beef, cubed, hamburger, sausage and roast. The roast was the only thing I could cook that did not have a game taste to it that made me gag.
Make a roast. Take dry onion soup mix and rub on roast before cooking, add a little water and cook at 300 for 3 - 4 hours. Turns out very tender and not gamey at all.
I've had many people to say they don't like the taste of venison, but when they eat it thinking it's beef they seem to like it. So I cook it just like beef.
I love venison and hate using it "in" things such as chilli but I have found that if you soak it in milk over night that much of the "gamey" taste is gone.
My husband is a hunter but I also don't really like the taste of deer meat.
The few times I have been okay with it, regardless of how its has been cooked was when he soak the meat, still in its packaging, in saltwater. It draws out a lot of the gaminess. Doing it that way, in almost any recipe may help.
Venison in a steam pot
Venison is always quite dry because wild animals cannot afford to get fat, yet we love the meat to be tender and moist.
Cook a cut of venison, like the rump, ribs or sirloin in a steam pot for about 1 hour to get it really soft.
Preparation.
Using a vegetable knife, cut deep but narrow segments in to the venison by "stabbing " it.
In to each hole, stuff fatty bacon strips.
Also put cloves in the meat here and there.
Garlic in small chunks, stuffed in to the meat goes down well.
Place in stem pot with your favorite spice and herbs.
Usually, curry, chilly, or even a sprinkle of Robertson's Veg spice and herbs.
After steaming it for about 45 minutes, take off the heat and open pot.
Now add potatoes, carrots, onion, and sweet peppers.
Seal pot and place back on heat.
Remove in about 15 minutes as the vegetables should be ready by then.
Serve with a lovely rice and a separate gravy which you have made from your favorite soup or gravy powder.
Do not use the steam pot's water for the gravy.
It has a wild taste.
Good Luck
I like mine sliced very thin.Then soak it in buttermilk all nite in the fridge.The next day coat it with flour(sprinkle some garlic powder,salt,and white pepper in it)and fry like any thing else.She will never know if you don't tell her.Enjoy...