Deer Recipes?

[cisco]

Like the recipes - will try a few.
Now, attached is "City Boy Chili", loved by kids, women and all but die hard fire-eaters. It's a touch sweet (caramelized onions and bacon) & semi-alcoholic (2/3's bottle of wine - though most alcohol likely evaporated off). Try this at a family gathering or church pot luck supper, and no one will figure out what's in it - but they will eat it -all.

 

[Bird]

</font><font color="blue" class="small">( semi-alcoholic (2/3's bottle of wine - though most alcohol likely evaporated off) )</font>

I think I can practically guarantee all the alcohol evaporates, as in most cooked recipes that use alcoholic beverages. My wife used to pour a can of beer over beef roasts that she cooked in the oven. I'm not sure about any other ingredients, but sure was good roasts. Anyway, I cooked a roast in the pressure cooker and added a can of beer to the pot before cooking; didn't think about the fact that the alcohol is sealed in under pressure with no place to go. /forums/images/graemlins/frown.gif Worst tasting beef roast I ever tried to eat (and we didn't eat much of it either). /forums/images/graemlins/crazy.gif

 

[millsnhills]

Here is a site with 90 recipes...
http://www.recipesource.com/main-dishes/meat/venison/indexall.html

Jeff

 

[looch]

I have a couple of good ones. The first is best for introducing someone who is a bit "iffy" about eating venison, but in my opinion the flavors are too masked - you could make it with any meat:

Venison Schnitzel (aka: steak milanese, or brick steak)

- Pound some venison steaks until they're about 3/16" thick. Use anything you happen to have (hence the name "brick steak").
- Dredge in flour
- Dip into an egg wash
- Dredge in bread crumbs - really press them in.*
- Fry in a hot pan until crispy with just a enough oil to keep things loose.
- Serve with a lemon wedge to squeeze on top.

*Don't do this too far ahead of time or the bread crumbs will become soggy.

This next one is really rich. I server it with a nice chunk of Italian bread and plain white rice:

- Season some butterflied venison fillet steaks with plenty of black pepper.
- Heat a cast iron frying iron until it's ripping hot.
- Add a small amount of olive oil (a tbsp) and drop in your steaks - don't overload the pan, it must stay hot.
- Count up to 10 and turn them over.
- 10 more seconds and then transfer them to a steel bowl and place in a warm oven (100 degrees is plenty).
- Deglaze the pan with about 2 cups of red wine, reduce heat to a simmer.
- Add about a teaspoon of concentrated liquid beef soup base (up here it's called Bovril).
- Add about a tablespoon of tomato paste.
- Take your bowl of steaks out of the oven. There should be a nice collection of juice in the bowl. Dump that into the pan and return the steaks to the oven.
- Let things reduce.
- Remove the pan from the heat and add 2 knobs of butter and stir to combine.
- Plate up your steaks and spoon over the sauce.

 

[Docsknotinn]

Hi looch. Not sure we have ever met before. One thing thats very cool about this site is on any given day you can run into a Veteran member you have never spoken too before /forums/images/graemlins/grin.gif
Heres a recipe for the camp meat loaf or pate for my French Canadian friends /forums/images/graemlins/grin.gif There are two ways to do this one depending on how much Pork you like to use. You can either go 50/50 Venison and Fresh Ground pork (1.5# each) or Preferably 1# Venison, 1# Fresh Ground Pork and 1# Fresh ground veal. There are no rules here so you can switch the ground veal for ground beef, Buffalo etc. 1 Cup finely Diced onions, 1/2 Cup finely Diced green Pepper, 1 Tablespoon Fresh garlic put through a garlic press or very finely chopped, 3 eggs, 1 Cup Heavy Whipping Cream, 1.5 Cups of bread crumbs, 2 teaspoons sea salt, 1/2 teaspoon black pepper. Gently combine all the ingedients in a mixing bowl. Useing your hands is the preferred method as you can incorporate all the contentents with out over mixeing. I use a Ceramic terrine by Le Creuset to bake mine in but bread pans also work just peachy. Be sure to spray them with no stick spray before filling the pans. The loaf will rise slightly and you will have some juice overflow if you fill the pan to the top. To be safe and save myself from cleaning the oven I always put the bread pans on a sheetpan in the oven. Bake at 350 degrees untill it reaches a internal temp of 155 degrees. Remember that when you pull it out of the oven the residual heat will continue to cook the meatloaf and you can expect the temp to rise another 10 degrees as it rests. In regards to Bread crumbs they are key to the end quality of this meal. I do not suggest useing the canned italian crumbs for this. Go to a local bakery and buy a bag of real brad crumbs or simply get a loaf of nice French bread and make your own. They should be fine crumbs. You can either SLOW bake the shredded French bread or simply tear it up and put the pieces on a sheetpan and leave it out for a few days in advance to dry. I also use 2 Tablespoons of Emeril's Essence or Creole seasoning to "Kick it up a notch " /forums/images/graemlins/grin.gif Heres Emeril's Seasoning recipe.
2 1/2 Tablespoons Paprika
2 Tablespoons sea salt
2 Tablespoons Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon Onion Powder
1 Tablespoon Cayenne pepper
1 Tablespoon dried leaf oregano
1 Tablespoon dried thyme

 

[NoTrespassing]

Heres my favorite way to cook venison:

We cube the meat into 1" squares, wrap with bacon and put them on skewers with pinapple, mushrooms, and onions. Cook them on the grill, basting with butter, salt, pepper and any other spices you'd like.

If you'd like less fat, use vegetable oil instead of butter and just a piece of bacon next to the venison instead of wrapping it.

It's quick, easy and delicious.

Kevin