Maison Rustique
06-26-2007, 05:00 PM
(http://www.otwa.com/community/showthread.php?t=17748)
george Sep-03-04 03:42 PM
deer meat
hunting season has started once again and i would like some new ideas on ways to cook em , any ideas?
maison rustique Sep-03-04 04:03 PM
George, somehow I never think of you in a kitchen, but then life is just full of surprises isn't it? :)
I'm game for lots of things but cooking game isn't one of them. I've got a feeling though that there will be some folks around here who can give you some good recipes. In fact, I'll just bet that larruone will show up in this thread! ;)
Glad you found us--feel free to offer up some of your best Cheetos recipes, too! :D
crystal Sep-03-04 04:14 PM
George..
Here ya go :)
Venison with Mushrooms
2 onions, chopped
4 cups fresh mushrooms, sliced
3 tablespoons butter
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 teaspoon all-purpose flour
1 cup sour cream
1 teaspoon salt
1 pinch mustard powder
1/8 teaspoon dried parsley
Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned.
When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be
Whitey Ford Sep-03-04 04:22 PM
Superbowl Venison Chili and more
When I was in NYC, I met a guy also from the Adirondacks and he got some venison from a relative. I made chili. (recipe to follow)
All of my NYC friends were horrified, "You eat bambi?!?" Heck yeah, and trout and salmon too. Rabbit and wild turkey if you have it.
So all my friends were just appalled that I would go out with a guy who hunted. Once I asked him, "So, you've been hunting for how many years, since you were about 16 and now you're 27? How many deer have you shot."
His answer was two. It's always my fate, when I'm in NYC, everybody there thinks I'm a country bumpkin, but up here in the Adirondacks, people here think I'm a city-slicker. Can't win.
If you have nice loin steaks, marinate overnight, or even a few days, changing the marinade everyday with salt, pepper, garlic and olive oil and grill or broil.
For chili, make your basic beanless chili:
Cut venison into small pieces--smaller the better--even almost like ground meat. Salt and pepper heavily. Saute onions, garlic and green peppers and maybe even a jalapeno in olive oil. Add venison and brown. Add a dried ancho or chipotle chili pepper ot two. Add a can ot two of whole plum tomatoes that you've roughly chopped. Add chili powder and cayenne and a dash of vinegar. Simmer for a while. Enjoy!
george Sep-08-04 02:14 PM
mmmmmm iam gonna print these out and try em . hey thanks alot for the tips!
dove Sep-09-04 05:13 AM
One of our favorites is venison stew. Just chunk up the meat, toss it in a crockpot with some carrots, taters and onions and add a little salt and pepper. Cook it low and slow until the meat is tender. Whip up some bisquets or cornbread and enjoy!
gabs-a-lot Sep-12-04 06:04 PM
moose is better than deer......
ladytoysdream Sep-16-04 05:13 AM
Hi
Venison slow cooked in frying pan with some onions.
Venison slow cooked in crock pot.
Venison in small chunks for the meat part in spaghetti.
Venison hamburg anyway regular hamburg is used.
My husband cuts our deer up. Then I take the hamburg meat to a mom and pop grocery store and get it ground up and pay by the pound for that service. I don't have them add anything.
Bring it back home, and put it in freezer bags usually 1 or 1.5 # .
The rest of the meat is either steaks, or stew meat.
We have had some made into sausage in the past.
When the kids were little, I also used to can a lot of venison, and it
was always ready to go into a stew :)
Patti
Victoria Sep-16-04 06:55 AM
Elk is best of all, but if you can't get elk:
Tacitos made w/Venison sausage Mexican chorizo style
3/4 lb venison cubed 1 Tbsp fresh minced oregano
1/4 lb pork cubed 3 garlic cloves pressed
1 tsp salt 2 Tbsp apple cider vinegar
2 Tbsp chili powder 6 eggs beaten
1/4 tsp cumin flour tortillas
Hot sauce (optional)
Mix everything but the eggs & tortillas and grind twice through a fine disc. Cover & fridge overnight. Make into patties & fry like any other sausage.
For the best taste, prepare fat to fry the eggs in. Pour off 1/2 of the liquid (depending on how much fat you have, you want to leave just enough to fry eggs in). Pour the beaten eggs over sausage and scramble. When cooked, put about 2 TBsp on a tortilla, add hot sauce if desired & roll. tightly to make tacito. Tacitos can be eaten as is, or fried til crisp. Sausage can be stored fridged for up to 3 days or frozen.
Bulk traditional southern-style venison breakfast sausage for freezing
17 lbs venison 2 Tbsp red pepper (optional)
8 lbs boneless pork chops 1 Tbsp Ground nutmeg
3/4 cups salt 1 Tbsp ground ginger
6 TBsp black pepper 1 Tbsp mace
5 TBsp rubbed sage hog casings (optional)
Cut all the venison & pork into cubes and grind with coarse grinder. Mix together all of the ingredients & grind with fine disc. Form into patties or stuff into casing if you have a sausage stuffer. Can be stored 3 days or frozen.
Garlic & spice venison sausage
1 small white onion 1 tsp ground sage
2 lb venison cubed 1/2 tsp ground thyme
3/4 lb pork fat 1/4 tsp ground nutmeg
4 large cloves garlic minced 1/4 tsp ground ginger
2 tsp salt 1/8 tsp ground allspice
1 tsp black pepper hog casings (optional)
Mix everything but casings and coarse grind once. Mix well & grind again with fine disc. Stuff into casings, or make into patties or roll into a log and wrap in plastic wrap. Can be stored 3 days or frozen.
eveningprimrose Sep-16-04 09:03 PM
OK George, The Texas Parks and Wildlife Site has a few more recipes for venison and other wild game.
Here is one that sounds fairly simple to me...which is saying a lot! :o It sounds like the deer form of chicken fried steak, which is a Texas staple, you know? Thanks to E. L. King for this recipe...
Chicken Fried Venison
Ingredients:
Venison Steaks
Eggs
Flour
Vegetable Oil
Seasoned Salt and Pepper
Instructions
Start with good red meat.
Tenderize with a meat mallet or the edge of a small dinner plate.
Dip each tenderized steak in 1-2 large eggs beaten with just a bit of water.
Quickly dredge both sides in flour.
Place in hot skillet (iron is best) in about 1-2” of hot vegetable oil.
Season with seasoned salt and pepper and lower heat to medium.
When outer edge starts to turn a deep golden brown, turn the steak one time only.
Remove and drain on plenty of paper toweling.
Serve with loads of buttery mashed potatoes. (This sounds important. :tongue: )
You should also check out others there for Venison Stew with Wild Mushrooms and Biscuits, Dry Venison Sausage, Kerrville Venison Kabobs (interesting), and Venison in Beer Marinade ( different thread? :D )
Now, I don't usually consider eating Bambi. However, if any of these recipes turn out halfway decent, please freeze them, and ship them overnight to me. I need all of the protein I can get. :pretty:
I figured that if I was feeding fancy canned dog food to the pups, which contained deer meat, then I shouldn't be a hypocrite. ;) They only get that as a supplemental treat to their dry food, BTW. I only feed them Old Mother Hubbard's Wellness Super5 Mix. I digress.
Anyway, I came across a full page ad for these "game recipes", while reading Texas Monthly, and I thought of this thread. :)
george Sep-21-04 06:32 PM
mmmmmmmmmmmm yum yum i cant wait to try thaaaat out mmmmmmmmmmmmmmmmm
Cassie Sep-21-04 11:29 PM
George, my father always insisted that to make the best bambi burgers, you must ask your supermarket butcher for some ground fat from beef. They'll usually give it to you for free since it's discard from cuts of beef that they cut lean. He said that deer meat just doesn't have enough fat content (like beef does) to make a decent juicy burger.
That's about all I have to offer on the subject :)
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george Sep-03-04 03:42 PM
deer meat
hunting season has started once again and i would like some new ideas on ways to cook em , any ideas?
maison rustique Sep-03-04 04:03 PM
George, somehow I never think of you in a kitchen, but then life is just full of surprises isn't it? :)
I'm game for lots of things but cooking game isn't one of them. I've got a feeling though that there will be some folks around here who can give you some good recipes. In fact, I'll just bet that larruone will show up in this thread! ;)
Glad you found us--feel free to offer up some of your best Cheetos recipes, too! :D
crystal Sep-03-04 04:14 PM
George..
Here ya go :)
Venison with Mushrooms
2 onions, chopped
4 cups fresh mushrooms, sliced
3 tablespoons butter
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 teaspoon all-purpose flour
1 cup sour cream
1 teaspoon salt
1 pinch mustard powder
1/8 teaspoon dried parsley
Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned.
When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be
Whitey Ford Sep-03-04 04:22 PM
Superbowl Venison Chili and more
When I was in NYC, I met a guy also from the Adirondacks and he got some venison from a relative. I made chili. (recipe to follow)
All of my NYC friends were horrified, "You eat bambi?!?" Heck yeah, and trout and salmon too. Rabbit and wild turkey if you have it.
So all my friends were just appalled that I would go out with a guy who hunted. Once I asked him, "So, you've been hunting for how many years, since you were about 16 and now you're 27? How many deer have you shot."
His answer was two. It's always my fate, when I'm in NYC, everybody there thinks I'm a country bumpkin, but up here in the Adirondacks, people here think I'm a city-slicker. Can't win.
If you have nice loin steaks, marinate overnight, or even a few days, changing the marinade everyday with salt, pepper, garlic and olive oil and grill or broil.
For chili, make your basic beanless chili:
Cut venison into small pieces--smaller the better--even almost like ground meat. Salt and pepper heavily. Saute onions, garlic and green peppers and maybe even a jalapeno in olive oil. Add venison and brown. Add a dried ancho or chipotle chili pepper ot two. Add a can ot two of whole plum tomatoes that you've roughly chopped. Add chili powder and cayenne and a dash of vinegar. Simmer for a while. Enjoy!
george Sep-08-04 02:14 PM
mmmmmm iam gonna print these out and try em . hey thanks alot for the tips!
dove Sep-09-04 05:13 AM
One of our favorites is venison stew. Just chunk up the meat, toss it in a crockpot with some carrots, taters and onions and add a little salt and pepper. Cook it low and slow until the meat is tender. Whip up some bisquets or cornbread and enjoy!
gabs-a-lot Sep-12-04 06:04 PM
moose is better than deer......
ladytoysdream Sep-16-04 05:13 AM
Hi
Venison slow cooked in frying pan with some onions.
Venison slow cooked in crock pot.
Venison in small chunks for the meat part in spaghetti.
Venison hamburg anyway regular hamburg is used.
My husband cuts our deer up. Then I take the hamburg meat to a mom and pop grocery store and get it ground up and pay by the pound for that service. I don't have them add anything.
Bring it back home, and put it in freezer bags usually 1 or 1.5 # .
The rest of the meat is either steaks, or stew meat.
We have had some made into sausage in the past.
When the kids were little, I also used to can a lot of venison, and it
was always ready to go into a stew :)
Patti
Victoria Sep-16-04 06:55 AM
Elk is best of all, but if you can't get elk:
Tacitos made w/Venison sausage Mexican chorizo style
3/4 lb venison cubed 1 Tbsp fresh minced oregano
1/4 lb pork cubed 3 garlic cloves pressed
1 tsp salt 2 Tbsp apple cider vinegar
2 Tbsp chili powder 6 eggs beaten
1/4 tsp cumin flour tortillas
Hot sauce (optional)
Mix everything but the eggs & tortillas and grind twice through a fine disc. Cover & fridge overnight. Make into patties & fry like any other sausage.
For the best taste, prepare fat to fry the eggs in. Pour off 1/2 of the liquid (depending on how much fat you have, you want to leave just enough to fry eggs in). Pour the beaten eggs over sausage and scramble. When cooked, put about 2 TBsp on a tortilla, add hot sauce if desired & roll. tightly to make tacito. Tacitos can be eaten as is, or fried til crisp. Sausage can be stored fridged for up to 3 days or frozen.
Bulk traditional southern-style venison breakfast sausage for freezing
17 lbs venison 2 Tbsp red pepper (optional)
8 lbs boneless pork chops 1 Tbsp Ground nutmeg
3/4 cups salt 1 Tbsp ground ginger
6 TBsp black pepper 1 Tbsp mace
5 TBsp rubbed sage hog casings (optional)
Cut all the venison & pork into cubes and grind with coarse grinder. Mix together all of the ingredients & grind with fine disc. Form into patties or stuff into casing if you have a sausage stuffer. Can be stored 3 days or frozen.
Garlic & spice venison sausage
1 small white onion 1 tsp ground sage
2 lb venison cubed 1/2 tsp ground thyme
3/4 lb pork fat 1/4 tsp ground nutmeg
4 large cloves garlic minced 1/4 tsp ground ginger
2 tsp salt 1/8 tsp ground allspice
1 tsp black pepper hog casings (optional)
Mix everything but casings and coarse grind once. Mix well & grind again with fine disc. Stuff into casings, or make into patties or roll into a log and wrap in plastic wrap. Can be stored 3 days or frozen.
eveningprimrose Sep-16-04 09:03 PM
OK George, The Texas Parks and Wildlife Site has a few more recipes for venison and other wild game.
Here is one that sounds fairly simple to me...which is saying a lot! :o It sounds like the deer form of chicken fried steak, which is a Texas staple, you know? Thanks to E. L. King for this recipe...
Chicken Fried Venison
Ingredients:
Venison Steaks
Eggs
Flour
Vegetable Oil
Seasoned Salt and Pepper
Instructions
Start with good red meat.
Tenderize with a meat mallet or the edge of a small dinner plate.
Dip each tenderized steak in 1-2 large eggs beaten with just a bit of water.
Quickly dredge both sides in flour.
Place in hot skillet (iron is best) in about 1-2” of hot vegetable oil.
Season with seasoned salt and pepper and lower heat to medium.
When outer edge starts to turn a deep golden brown, turn the steak one time only.
Remove and drain on plenty of paper toweling.
Serve with loads of buttery mashed potatoes. (This sounds important. :tongue: )
You should also check out others there for Venison Stew with Wild Mushrooms and Biscuits, Dry Venison Sausage, Kerrville Venison Kabobs (interesting), and Venison in Beer Marinade ( different thread? :D )
Now, I don't usually consider eating Bambi. However, if any of these recipes turn out halfway decent, please freeze them, and ship them overnight to me. I need all of the protein I can get. :pretty:
I figured that if I was feeding fancy canned dog food to the pups, which contained deer meat, then I shouldn't be a hypocrite. ;) They only get that as a supplemental treat to their dry food, BTW. I only feed them Old Mother Hubbard's Wellness Super5 Mix. I digress.
Anyway, I came across a full page ad for these "game recipes", while reading Texas Monthly, and I thought of this thread. :)
george Sep-21-04 06:32 PM
mmmmmmmmmmmm yum yum i cant wait to try thaaaat out mmmmmmmmmmmmmmmmm
Cassie Sep-21-04 11:29 PM
George, my father always insisted that to make the best bambi burgers, you must ask your supermarket butcher for some ground fat from beef. They'll usually give it to you for free since it's discard from cuts of beef that they cut lean. He said that deer meat just doesn't have enough fat content (like beef does) to make a decent juicy burger.
That's about all I have to offer on the subject :)
All times are GMT -7. The time now is 03:59 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
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