I am loving the venison!!!!

Discussion in 'Other Conversation' started by MonkeyMamma, Dec 14, 2009.

  1. MonkeyMamma

    MonkeyMamma New Member

    Joined:
    Sep 5, 2006
    Messages:
    7,678
    Likes Received:
    0
    Oh wow Kris! So is it that you don't like to eat it because it is a cute deer or you just do not like the taste of it?

    My daughters both LOVE it. I mean they LOVE it! I sure am glad too because we will be eating it a lot and a lot of different ways.
     
  2. Brooke

    Brooke New Member

    Joined:
    Apr 25, 2004
    Messages:
    5,379
    Likes Received:
    0
    I have an easy recipe that doesn't even require casing.

    Venison Sausage

    3 lbs. ground venison
    2tsp. Mustard seed
    1 tsp. Liquid Smoke
    1/8 tsp. Ground pepper
    1/4 tsp. Garlic powder
    1/2 tsp. Onion powder
    1 cup cold water
    3 Tbs. Morton Tender Quick Curing Salt

    Mix all ingredients well. Divide meat into three equal portions and roll each into a cylinder shape. Wrap each roll in aluminum foil with the shiny side in. Place in refridgerator for 24 hours. Preheat oven to 325 degrees. Poke holes in the foil on the bottom of rolls and place on broiler pan. Bake for 1 1/2 hours.

    Make sure to cut away any fat or other white-ish material before grinding if at all possible.
     
  3. momandteacherx3

    momandteacherx3 New Member

    Joined:
    Jul 14, 2005
    Messages:
    1,083
    Likes Received:
    0
    Great job on doing the cutting yourselves! DH and I cut and wrapped his antelope years ago- it was a job!! We got a system down though of him doing the cutting and me doing the freezer wrap and labeling and it went smoothly!

    I also will soak a roast or larger piece of venison in some evaporated milk- it pulls the gameyness, plus tenderizes. I just rinse and prepare as normal.

    The tips and rice sounds tasty! DH hasn't been deer hunting in years, so we have only had venison a few times since then. I'm hopeful that DH and DS can plan to go next fall.

    Oh, but don't get me started on pheasant.... eww! ;)

    MT3
     
  4. KrisRV

    KrisRV New Member

    Joined:
    May 29, 2004
    Messages:
    19,792
    Likes Received:
    0

    Tiffany its the taste I don't like. It doesn't agree with me.


    Also, Tiffany DH use to own a meat locker a few years ago with his family and they would do anywhere from 1,500 to 2,000 deer a hunting season. I never seen him when hunting season was going on.
     
  5. MonkeyMamma

    MonkeyMamma New Member

    Joined:
    Sep 5, 2006
    Messages:
    7,678
    Likes Received:
    0
    Well ladies tonight we are feasting on venison backstrap, dried pinto beans, mashed potatoes and gravy and I still need to whip something up for dessert. I'm thinking pudding but not sure yet.

    My beans are slow cooking in a pot with a ham bone and my venison steaks have been tenderized and are soaking in a hickory flavored marrinade I came up with. Not sure if I am going to chicken fry them like I usually do or just cook them in olive oil with onion. :mrgreen:
     
  6. mamaof3peas

    mamaof3peas New Member

    Joined:
    Sep 30, 2008
    Messages:
    1,014
    Likes Received:
    0
    We hang ours as well, lol, in a tree to drain blood and cool out. Usually about 2 or 3 days, then skin and debone and cut into roast steaks and butterfly chops! I will second deer being yummy! I do my roast similar, but put in crockpot intead with a pky of au jua seasoning, water. Cook till almost tender then throw in my carrots and quarter potatoes for the last couple hours. Very good, will try the tips recipe!
     
  7. comusher

    comusher New Member

    Joined:
    Mar 10, 2008
    Messages:
    28
    Likes Received:
    0
    This is the first time I am trying to cook venison and the first couple of recipes did not come out well. I am learning you have to prep the meat first to remove that gammy flavor so I need all the recipe help I can get.
     
  8. mom4girls

    mom4girls Member

    Joined:
    May 14, 2009
    Messages:
    420
    Likes Received:
    6
    My family loves it we cut out all the "white stuff" we cut it into steaks about 1/4' thick and roll it in flour and salt and pepper mixed and fry in a little oil. I then make gravy out of the drippings to go over mashed potatoes. Mmmmmm Our favorite way to cook it. The ground stuff I just use like hamburger in chili or whatever I am making. YUM
     
  9. MonkeyMamma

    MonkeyMamma New Member

    Joined:
    Sep 5, 2006
    Messages:
    7,678
    Likes Received:
    0

    We are having a venison stew tonight. It compliments the cold weather.:D

    I have found that the way you prep the meat will all depend on how you intend to cook it. For venison tips and rice I soak it in beef broth and soy sauce, for steaks I soak it in milk. I did nothing at all to prep the roast and it was beautifully tender and juicy.

    On vacation we bought a venison cook book and for new years day I made a recipe from it. It was stuffed venison steaks. I soaked them in milk to prep. Then I beat them flat and tenderized them. I then spread on a concoction of bread crumbs, onion, peppers and some other things I don't remember off the top of my head, rolled them up and wrapped them in bacon. Put them in a roasting pan and cooked them for almost an hour. Delicious!!:D I served them with fried potatoes, cabbage, black eyed peas and corn bread. Yummy!
     
  10. shelby

    shelby New Member

    Joined:
    Jul 5, 2009
    Messages:
    2,339
    Likes Received:
    0
    deer meat is the only red meat we eat now.... I have processed 2 deer this yrs (so far) and cook it all the time.... my family loves it.
     
  11. Peggy-Ty-Kai-Wy

    Peggy-Ty-Kai-Wy New Member

    Joined:
    Jul 31, 2009
    Messages:
    131
    Likes Received:
    0
    My husband and I each got our first and last deer in 2008. This year his schedule didn't allow him to hunt, and with a new baby to nurse I couldn't go either. After having those 2 processed "professionally" and having hair in my ground meat (YUCK) and the silver stuff left on, I decided that in the future we will do it ourselves. We still have some left and I gave away a LOT of sausage since we didn't like it. I look forward to learning to process it ourselves. Good to know so many of you do it! Here's my grandmother's recipe. I love it. I've found some others too, but they aren't typed up...

    Grandma Mary Kay Mills’ Deer Recipe, via Christine Jovenitti

    • Take thawed tenderloin steaks and soak them in water for 1 hour with 2 T vinegar. Remove any white fat from meat. Drain water.

    • Whip egg with 1 t. salt per lb. meat. and include 1/4 t. garlic powder, 1/4 t. onion salt, 1/4 t. pepper and 1 t. parsley.

    • Soak meat for 10 min in this mixture.

    • Dip each piece of meat in cracker meal.

    • Fry as you would do fish. Now place in glass baking dish with spaces between the meat pieces.

    • Put 1 t. cooking sherry wine on each piece. Cover with foil. Bake 1 hour at 325 degrees.
     

Share This Page

Members Online Now

Total: 70 (members: 0, guests: 65, robots: 5)