[ARCHIVED THREAD] - Cooking deer (Page 1 of 2)
Posted: 12/20/2008 10:43:30 AM EDT
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I have about 50 lbs of venison, mostly ground. Any favorite recipes you guys have?
I've already got chili and jerky on my list of things to try and make, but I'm looking for some other ideas. |
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Easiest and best pot roast ever. Prep time: 4 minutes
Take a roast of venison and heat a skillet with a little oil in it. Chuck in some diced onion or onion flakes and just sear the roast on all sides. Basically, you are done at this point. Chuck it (roast, remaining little bit of oil and whatever flakes didn't stick to the roast)into a crock pot and pour 1 can of regular tomato sauce on it and cook it until it falls apart. If you want to get all fancy, add some salt and pepper. Spoon the meat and gravy over noodles, rice, cous-cous or whatever you like. Done! Everyone I tell this to can hardly believe it! Thanks mom!  (and I always thought she slaved over the oven all day)
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not really for ground, but this works for large steaks for grilling.
Especially for the tougher parts. Season meat liberally with LAWRY'S seasoned salt. Let it sit for about an hour. It will start to break down the meat. then, rub a little cayenne on it, splash some worchestire sauce, good beer on it. rub on some minced garlic and red onion and let marinade for a couple minutes or hours. It only gets better. Grill at very high temps to get good sear on it. Comes out flavorful, less gamey, and very tender. |
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I like mine pan fried I prefer the loins for this. Heat pan add copious amount of butter season butter with season salt onion and garlic powder, heat butter until it almost burns add steak, sear on both sides and lower heat, cook to medium rare I do something similar. I add hot peppers and onions, slice the meat about an 1/8" thick, and let it simmer in beer for an hour or more. Once the beer finally cooks out, it makes for a great sammich. |
Find This Book! 
ETA - with the ground venison I use it like ground cow while keeping in mind how lean it is. |
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A little pricey don't you think: 4 new from $54.97 2 used from $85.50 |
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Cook the backstrap whole on the grill like a beef tenderloin.
Take it off the grill while it's still red in the center. umm good! Well done venison sucks. That ground makes the best mexican food meat in the world. I hope you added some beef or pork fat when grinding. If not your dogs gotta eat too! 
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Cook the backstrap whole on the grill like a beef tenderloin. Take it off the grill while it's still red in the center. umm good! Well done venison sucks. That ground makes the best mexican food meat in the world. I hope you added some beef or pork fat when grinding. If not your dogs gotta eat too! Beef fat was added |
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Lots of people around where I'm at DEEP FRY the venison. Sounds funky but it's actually pretty damn good. They roll it in whatever-the-fuck-spices they have laying around.
MY favorite way is to marinate it one of two ways: In Italian salad dressing -OR- EVOO (extra virgin olive oil for those who don't watch Rachel Ray  ) and rosemary (the spice, not your cousin)
either way, marinate for 2hrs minimum, then grill and enjoy. Remember, venison is extremely lean so it's easy to dry out while cooking and the sole from your Wolverine boots will likely taste as good if NOT better. |
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A little pricey don't you think: 4 new from $54.97 2 used from $85.50 12"x10", well bound (everyone picks it up and it's still fairly tight) , 854 pages, plenty more to it than just recipes and it's pretty enough to leave on the coffee table. IIRC I paid $70 or so for mine everyone who sees it wants one, deals can be found the two I picked up a few days ago (on sale for $48 at Cabela's) will make the 7th & 8th I've given as gifts. $55 is about two six packs and two bottles of wine we had a few friends drop by last night and burned through twice that. |
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I have about 50 lbs of venison, mostly ground. Any favorite recipes you guys have? I've already got chili and jerky on my list of things to try and make, but I'm looking for some other ideas. 5 meat pizza. Homemade pizza kit, ground deer, ground beef, sausage, pepperoni and Canadian bacon. Onions and green peppers optional. Follow instructuions on the homemade pizza kit(or make your own crust if you're ambitious enough). Cook deer, beef and sausage. Add onions and peppers if using them, and add cheeses of your choice. Ground deer makes great lasagna as well. |
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Ok for ground meat it makes awesome chilli add a little ground pork (This is what real chilli is actually made from) Any meat sauce is great as well. It does not makes really great hamburgers, but once you get a taste for it you will crave them every once in awhile.
The deer roast draped in bacon is incredible as well. The ribs are very tricky I have only successfully cooked them acouple time but they were great. The other times the dogs enjoyed them. Tenderized breaded and fried thin steaks are the way God intended deer to be consumed. Top with a little white gravy and some mashed taters on the side and your'e in redneck heaven. You can also take some of the better cuts like the rump and other looser muscle groups and flay off 1/4 inch cuts. Take those and cover them in a mixture of melted butter and crystal hotsauce. Then grill them paying extra careful attention that they dont catch fire and keep slathering them with the mixture. For the best relut with this take a 3/4 in steak and hammer it down to 1/4 in. Do not use a teether tenderizer mallet but rather a smooth sided hammer type mallet. You can also soak them in olive oil with garlic salt, a hint of rosemary (is powerful stuff) ground black pepper, cracked salt and a dash of cumin. pull them out throwem on the grill and follow the other instructions. These are extremly delicous! |
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I mainly use ground deer for spaghetti (rarely), chili, and hot tamales. It cooks like beef, but has much less fat - you may need to adjust some recipes accordingly, or get used to a pot of chili that doesn't leave your beans swimming in grease. Beans in chili? But seriously, thanks for the ideas this will be interesting once I start cooking it. |
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I mainly use ground deer for spaghetti (rarely), chili, and hot tamales. It cooks like beef, but has much less fat - you may need to adjust some recipes accordingly, or get used to a pot of chili that doesn't leave your beans swimming in grease. Beans in chili? But seriously, thanks for the ideas this will be interesting once I start cooking it. Not this stuff again  . Chili is meant to have beans in it.
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I mainly use ground deer for spaghetti (rarely), chili, and hot tamales. It cooks like beef, but has much less fat - you may need to adjust some recipes accordingly, or get used to a pot of chili that doesn't leave your beans swimming in grease. Beans in chili? But seriously, thanks for the ideas this will be interesting once I start cooking it. Not this stuff again . Chili is meant to have beans in it.Jesus Christo..... No way. Chili born in in south Texas. San Antonio actually had laws about what chili could be made from if it was sold in city limits. Venison and pork. |
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Take a pound of it, mix with a pound of ground pork, add pepper, salt and garlic. Form into patties and cook like any other burger...
Or add 1/4 pound of ground bacon. Use the odds and ends bacon. Also good for Swedish meatballs. Or Italian. Or just about any other ground beef. It is very lean. You need to add fat if not stewing. |
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Pan fry with potatoes. Through the venison in the garbage and eat the potatoes. That would be an awful waste. Here in Washington we have some of the best tasting venison in the country.
 you obviously have no taste
Elk, moose, rabbit, caribou, and even bear are all WAY better than venison, not to mention all game birds. Venison commonly tastes like it fished out of a hot garbage can. It is tolerable as jerky. |
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Pan fry with potatoes. Through the venison in the garbage and eat the potatoes. That would be an awful waste. Here in Washington we have some of the best tasting venison in the country.
you obviously have no taste
Elk, moose, rabbit, caribou, and even bear are all WAY better than venison, not to mention all game birds. Venison commonly tastes like it fished out of a hot garbage can. It is tolerable as jerky. Mule deer? Whitetail certainly doesn't taste anything like that. |
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Pan fry with potatoes. Through the venison in the garbage and eat the potatoes. That would be an awful waste. Here in Washington we have some of the best tasting venison in the country.
you obviously have no taste
Elk, moose, rabbit, caribou, and even bear are all WAY better than venison, not to mention all game birds. Venison commonly tastes like it fished out of a hot garbage can. It is tolerable as jerky. Again you obviously have no taste. |
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A little pricey don't you think: 4 new from $54.97 2 used from $85.50 12"x10", well bound (everyone picks it up and it's still fairly tight) , 854 pages, plenty more to it than just recipes and it's pretty enough to leave on the coffee table. IIRC I paid $70 or so for mine everyone who sees it wants one, deals can be found the two I picked up a few days ago (on sale for $48 at Cabela's) will make the 7th & 8th I've given as gifts. $55 is about two six packs and two bottles of wine we had a few friends drop by last night and burned through twice that. I've got that book. It's a screaming deal at fifty bucks IF you're looking to learn what it's got to teach. |
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Pan fry with potatoes. Through the venison in the garbage and eat the potatoes. That would be an awful waste. Here in Washington we have some of the best tasting venison in the country.
you obviously have no taste
Elk, moose, rabbit, caribou, and even bear are all WAY better than venison, not to mention all game birds. Venison commonly tastes like it fished out of a hot garbage can. It is tolerable as jerky. Something is wrong with your taste buds. |
| My wife many times claimed she could taste the "gamey" taste of ground vension. One evening, I mixed some regular hamburger (roughly 3/4lb vension and 1/4hamburger) and made a meat loaf. Mixed in garlic & herb ritz crackers, one egg, some onion powder, and pepper. I let her ask for seconds before telling her it was mostly venison. She doesn't complain about the "gamey" taste anymore. We also eat brats, breakfast sausage, and Italian hamburgers from vension mixed roughly 3/4 vension to 1/4 hamburger or ground pork. I can't remember the last time I ate straight cow meat. |
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My wife many times claimed she could taste the "gamey" taste of ground vension. One evening, I mixed some regular hamburger (roughly 3/4lb vension and 1/4hamburger) and made a meat loaf. Mixed in garlic & herb ritz crackers, one egg, some onion powder, and pepper. I let her ask for seconds before telling her it was mostly venison. She doesn't complain about the "gamey" taste anymore. We also eat brats, breakfast sausage, and Italian hamburgers from vension mixed roughly 3/4 vension to 1/4 hamburger or ground pork. I can't remember the last time I ate straight cow meat. ] I cant remember ever eating queer cow meat........
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Pan fry with potatoes. Through the venison in the garbage and eat the potatoes. That would be an awful waste. Here in Washington we have some of the best tasting venison in the country.
you obviously have no taste
Elk, moose, rabbit, caribou, and even bear are all WAY better than venison, not to mention all game birds. Venison commonly tastes like it fished out of a hot garbage can. It is tolerable as jerky. Something is wrong with your taste buds. Soon as there is a long history of many venison houses and grills rather than steak, you'll have a leg to stand on with this. |
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I mainly use ground deer for spaghetti (rarely), chili, and hot tamales. It cooks like beef, but has much less fat - you may need to adjust some recipes accordingly, or get used to a pot of chili that doesn't leave your beans swimming in grease. Beans in chili? But seriously, thanks for the ideas this will be interesting once I start cooking it. Not this stuff again . Chili is meant to have beans in it.If chili was meant to have beans in it then it wouldn't be called "chili with beans" when beans are in it. This is a TAG. |
| This is the reason my post count is only 57. Comments like this. Notice my join date. I entered a post that I thought the original poster would find valuable. Obviously, someone (MTNmyMag) needs to grow up and if they have something usefull to add, add it. If not, just read and go on to another thread. |
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This is the reason my post count is only 57. Comments like this. Notice my join date. I entered a post that I thought the original poster would find valuable. Obviously, someone (MTNmyMag) needs to grow up and if they have something usefull to add, add it. If not, just read and go on to another thread. Dude you need to chill out.... I was just funnin. You must be a real hoot at all the parties. |
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This is the reason my post count is only 57. Comments like this. Notice my join date. I entered a post that I thought the original poster would find valuable. Obviously, someone (MTNmyMag) needs to grow up and if they have something usefull to add, add it. If not, just read and go on to another thread. Don't take offense. He was merely throwing some comedy out there. It was definitely not aimed at offending you or anyone else. GD has a brand of camaraderie that may not always read right. |
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i also ground much of my venison.
usually butterfly the backstraps, and then grind up the rest mixed with some fatty burger. chili is one of my favorites. another great thing to try is to roll the burger into little meat balls and make some tomato based venison vegetable soup. my wife did this for me recently and i loved it. also, tacos are also very good. |
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You can make pretty good fajitas by pounding out steaks like I was saying to do in an above post.
I pound them out with hammer type mallet slather them in olive oil and then dust em pretty heavy in garlic powder, onion powder, salt, crushed pepper, cayenne pepper and a dash of cumin then throw them on the grill at about 450 degree for about 3 minutes a side. Then I cut the across the grain holding the knife at about 32 degree angle so you have a larger piece of the center cut of the steak than the overly seasoned edges. It does not matter how much meat I prepare this way for a party it is always gone at the end. Some home made salsa, diced white onion, chopped cilantro and squeeze a lime over the meat after you wrap it up in a fresh tortilla. You will go    
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Pan fry with potatoes. Through the venison in the garbage and eat the potatoes. That would be an awful waste. Here in Washington we have some of the best tasting venison in the country.
you obviously have no taste
Elk, moose, rabbit, caribou, and even bear are all WAY better than venison, not to mention all game birds. Venison commonly tastes like it fished out of a hot garbage can. It is tolerable as jerky. Something is wrong with your taste buds. Soon as there is a long history of many venison houses and grills rather than steak, you'll have a leg to stand on with this. When someone breeds a deer that is as easy to herd, maintain, can live heathily in the same population densities and produces on average 300+lbs. of edible meat per animal at close to the same cost as beef cattle my guess is you might see that. |