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If dupe. please delete. If not, can we get a "sticky"?
I checked and did not see anything with Recipes in one location.
Some were scattered everywhere.
If I am wrong just delete, and I will go stand in the corner.


With the Seasons already started, or right around the corner, thought it might be need for a place for all the great Recipes for everyone to share/try.

I saw this posted and admit it is quite informative:
www.ar15.com/forums/topic.html?b=10&f=19&t=616770


This is one of my favorite personal recipes.

Whatever other meals you cook with Beef,Pork or Chicken, you can do with Deer.
Only with Deer, the cooking time is less to avoid drying out/overcooking


My favorite is:

Get a Large Cast Iron Skillet.
Use corn oil, pouring about 1/4 inch to half inch in skillet.
Heat on medium to medium high

In large bowl beat egg and milk together
In seperate lage bowl mix flour and spices together

Dip tenderized meat into egg/milk mix, roll in flour spice mix, and place in skillet using tongs ( this will help to avoid splash burns)

As meat cooks, blood will start to come to the top. Once good amount is starting to "Bubble" to the top, flip using the tongs.
Again blood will start to come to top. Let cook for a liitle bit, flip again, and then remove from skillet. (about 2 minutes per side is about right depending on stove and heat setting)
Place meat on a platter with about 5 sheets of paper towls on platter ( To soak up oil). (Will also finish "cooking thru" while on platter)

Serve meat with some fried potatoes and onions. Green Beans or Blackeye Peas and Corn on the Cobb



I have also tried some from here:
http://allrecipes.com/Recipes/Meat-and-Poultry/Game-Meats/Venison/ViewAll.aspx

blue cheese bacon elk burgers

fry 8 pieces bacon
form ground elk into 4 1/3 pound patty ( if you have to you can use beef I never tried deer but should work)
fry in the bacon greese medium rare
put on a potato bread bun top each with

2 slices bacon
blue cheese crumbles
blue cheese dressing
black pepper
tabasco

the tabasco is very important.

I will post more when I have time to find them.

sounds awesome.

Here are three recipes I really like. I have a lot of others, as well. If interested in seeing more of this kind of thing, let me know.

Venison Marsala
Two Round Steaks from a medium size deer or three from a smallish one will serve 3 to 4 people depending on side dishes and how hungry you are.

Cut upper round from lower round of each steak at the "tail" end (away from the bone end). Trim all fat and especially the shiny membrane off. Cut each resulting cut into 2 or 3 cuts about the size of veal cutlets (about 3 inches wide by 4 inches long). If a buck or an older doe, you may wish to sprinkle both sides with Adolf's non-flavored tenderizer. Place cuts on plastic wrap. Cover with plastic wrap and beat with a tenderizing mallet until about 1/2 inch thick and cell structure is broken down a bit. Dredge in flour and set aside.

Make Marsala Sauce

Ingredients (Use proportionately more if making more venison than described)

3 tablespoons extra virgin olive oil
1/4 cup onion, diced
1 tablespoon fresh garlic, chopped
1/2 pound fresh mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine (You might have to get at liquor store if sales are state controlled where you live)
1 1/2 cups of beef stock
Salt and pepper to taste

Add olive oil to heavy, hot saucepan. Add onions, garlic, mushrooms and saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended. Keep warm until venison is cooked and ready to serve. (You can do these steps at the same time but you do not want the venison to be done before the Marsala sauce - better to keep the sauce warm for a few minutes)

Cover bottom of skillet with olive oil and brown venison over medium heat on both sides. Then turn to simmer until fork tender.

Place one or two venison cutlets on plate and serve Marsala sauce on side or over top if you are wild. Add sides of your choice. Flat noodles or brown rice and grilled asparagus are good suggestions. Complement with a stout red like a Zinfandel or a Cabernet. Enjoy.


Venison Goulash
Ingredients for this recipe include...
•2 pounds of venison flank meat
•3 large onions, sliced thinly
•3 tablespoons mild Hungarian Paprika
•2 tablespoons oil
•1 teaspoon salt
•1 large green bell pepper, sliced thinly
•1/2 cup water
•1/4 cup red wine
•2 pounds wide egg noodles
Cut the venison into one inch cubes. Heat the oil in a large, heavy soup pot or Dutch oven. Brown the venison. Add the onions, paprika and salt. Continue cooking, stirring often, until the onions have softened. Add the water and green pepper slices, cover, and cook at medium-low heat for one and one-half hours, or until the venison is fork tender.
Bring a pot of water to a boil and cook the egg noodles. Serve the finished venison goulash over the noodles for a hearty meal.


Shrimp-Stuffed Tenderloin
One of the finest ways to celebrate taking a fine buck, or for that matter a nice doe, is to invite company to enjoying eating "high on the deer." This recipe makes use of the backstraps and provides a culinary treat which will have you wishing that half the deer was loin. It's fancy fixin's at their finest.

Ingredients:
• 1 whole venison backstrap
• 1/2 -1 cup Italian salad dressing
• 12 whole shrimp, cooked and peeled
• 1 teaspoon Old Bay seasoning
• 1 tablespoon butter, melted
• 2 teaspoons lemon juice
• 1-2 slices bacon
Cut the backstrap lengthwise to within 1/4 or 1/2 inch of bottom to butterfly. Place meat in Italian dressing and marinate for at least four hours. Cook shrimp in water seasoned to taste with Old Bay seasoning and peel. Place shrimp end to end inside loin. Melt butter in microwave and add lemon juice; drizzle over shrimp. Close meat around shrimp and secure with toothpicks or string. Place bacon strips over shrimp and secure with toothpicks. Place backstrap in a broiler pan and roast at 400 degrees for about 40 minutes or until rare. An instant-read meat thermometer is very helpful here. Meanwhile, prepare wine sauce.
Wine Sauce
• 1/2 cup real butter
• 1/4 cup finely chopped onion
• 1/2 cup sliced mushrooms
• 1-2 large garlic cloves, minced
• 1/2 cup white wine
• 1/2 teaspoon Worcestershire sauce
Melt butter. Sauté onion mushrooms and garlic until tender. Add wine and Worcestershire sauce and simmer slowly to reduce to about half. To serve, slice backstrap, remove toothpicks, and spoon on wine sauce.
Tips: Serve with baked brown rice and bake apricots; both can be placed in the oven while the roast cooks. Add a green salad and you have a delicious meal.

Steak + fire

Yeah, that works pretty good, too.

Venison Jerky > Venison/cheese sticks. If I have to eat venison my favorite is:

Venison currant mole––excellent breaded filets in a brown sauce with hints of currant jelly and chocolate. Sounds weird but is phenomenal. Recipe can be supplied.

NH

BBQ venison burger

Ground venison
Favorite sweet bbq sause
little brown sugar
1 egg (to keep meat together)
little Worcestershire Sauce

Mix and form into patty for grille. Great with pepperjack cheese on top!

Last year I cubed up some venison and mixed it with whatever seasoning and then mixed in a really nice soft bleu cheese. Ran it all through the grinder so the cheese was intermixed with the meat. The patties wouldn't stay together well enough to grill so I pan fried them (which probably worked out better so they wouldn't dry out as much). Put them on a bun with all the regular burger fixins. My wife usually won't eat venison but she went back for seconds on these.

Deer Pot Roast (as good as beef roast if not better and this from a guy who hates Gamey food)

- 3 or more pounds of Deer roast
- sliced carrots
- cut up potatoes
- onion cut in to big slices
- Sliced celery
- 1 pack of Liptons Onion Soup Mix (You can add another half pack to taste if you want but start with one pack)
- 2 Cups of water
- A jar of Brown gravy (you can add a little to the mix or add it once the roast is done, its up to you)
- Salt and Pepper to taste
- Tabasco to taste

Add all the ingredients and pour the water over the roast and cook all day until the meat iof very tender. Once its really tender I cut the meat up and stir it all up and sometimes add a little bit of brown gravy to the mix. My brother likes to add it after its cooked but its up to you. Make sure you pour the juicees over the meat once and while because you dont want the meat to dry out.

Tried this tonight,but added Blue Cheese crumbles to the mix and folded it all together with sweet baby back rib sauce. It was slap your momma good!

This is insultingly easy but its pretty tasty! It's easy to do too, if you're camping out of your truck or just want a good, easy, hot filling meal for a cold winter night...

Cubed Venison steak or roast.
Can of condensed vegitable beef soup.
Diced sweet onion - optional
Fat for sauteing the venison.
White Rice (you can also use barley if you prefer)
Salt, pepper, tobasco to your taste or other favorite seasonings.
You can add most anything you enjoy to this basic setup. I've used a dash of cajun seanoning, Emirils essence etc to the venison.

Saute the venison in butter, that spray stuff if you have to use it, margarine or whatever.
(You can saute in some onions if you like.)
Once done, dump the condensed soup in the pan with the venison. Dilute with water but dont' overdo it. You can add more water later if you want to. Simmer on low till everything is hot and the venison is done to your liking. (If you cook it right, the vension is fork tender and very tasty!)

Add rice to the same pan if you want to or cook it seperately. (I've done both and barley can be used too.)

Put some rice in a bowl, spoon the venion on top, add salt and pepper or tabasco if you want and have at it!

Rolls, salad, cornbread, whatever you like goes nice with this.

Enjoy.

Cut the backstrap in 1/4" thick pieces, cover in flour/salt/pepper/egg mix and fry in olive oil. Can be eaten straight out of the pan or on biscuits. Awesome