Friday, February 12, 2010

Deer meat recipe?

Venison Hamburger Rice Pie


1 lb Ground venison, browned and drained


1/2 c Bread crumbs


1/4 c Green pepper, chopped


1/4 c Onion, chopped


1 1/2 cn Tomato sauce


2 1/2 c Cooked rice


1/2 c Grated cheese


Salt and pepper to taste


Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato sauce in large pie shell. Mix rice, cheese, salt and pepper and 1 can tomato sauce; place mixture on top of first mixture and spread other half can of tomato sauce over top. Bake in pie pan at 375F for about 35 minutes.Deer meat recipe?
This works on back straps as well as steaks.





1 cup of Soysauce





1 cup of Pineapple Juice





1 clove of minced or chopped Garlic





1/2 chopped onion





Lowrey's Seasoning to taste





White Pepper to taste











Mix the Soy Sauce and Pineapple Juice thoroughly together, adding the Lowrey's and White Pepper.





If you have an injector, wrap Steaks or Back Straps in Plastic Wrap and inject meat with the mixture. The plastic wrap will prevent making a mess over your wife's clean counters.





Once this is complete, add the garlic and onions into your marinade.





Unwrap the meat out of the plastic, and place into a 1/2'; container with a lid. We have the Tilia Food saver container and love to use it, as it will force the marinade into the meat much quicker.





Otherwise, use a lidded container. Add the meat and pour the remaining marinade over top of your venison.





Put the lid on and set in the refrigerator over night for best results.





The next day, fire up the grill. Let it heat up to a high heat.





Once to temperature, throw them Bad Boys on the grill for about 2 minutes per side, depending on how thick a cut. I prefer a 1-1/2'; cut of meat.





DO NOT over cook!!





If you prefer your meat medium rare, cook your venison the same.





Prepare yourself for some awesome Table Fare.





This recipe has made lovers out of folks that really don't prefer wild game! Just ask my neighbors and Family!





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Easy Venison Stroganoff





1-2# of trimmed and cubed Venison





1 whole Onion





1 clove of crushed Garlic





2 cups of fresh Sliced mushrooms..or more if you'd like.





2 TBS of Olive Oil





Salt to taste





White Pepper to taste.





2 Cans of Golden Mushroom Soup





1 cup of sour Cream





Egg Noodles





Heat frying pan





Add your Olive Oil and let it come to heat.





Now, add your Venison, Garlic, Mushrooms and Onions and brown for about 2 minutes





Add your Mushroom soup and sour cream and stir thoroughly while adding salt and pepper to taste.





Bring to a low boil.





Turn heat to low, and allow to simmer for at least 1/2 hour with a lid on. Stir every so often.





Boil Noodles and Strain.





Ladle your stroganoff over noodles and good eats!





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Dave's Deer Camp Venison Chili





2# ground Venison





4 cans Italian Stewed Tomatos





1 5 oz. can of Tomato paste





1 jar Brook's Spicy Chili beans





1 whole Onion, chopped/diced





4 Jalapino Peppers,sliced and deseeded





2 cups chopped celery





1 TBS crushed Red Peppers





1 TSP salt





White Pepper to taste





Brown your venison in a fairly deep pot.





Add your Chopped Onion, Peppers, Celery and Crushed Peppers. Simmer 'til onions are transparent. This will only take a few minutes. Stir well.





Add your Italian Stewed Tomatos, Tomato Paste and Brook's Chili Beans.





Add your white pepper to taste.





Turn Heat to a simmer for as long as you like. The longer the better, but just be sure to stir often





If you feel it to be too spicy, add a TBS or 2 of sugar to your Chili. It will ease the fire!





It's great over Frito's, or just as is.





Warning........you may Gas your buddies out of deer camp by the end of the evening!Deer meat recipe?
the steaks..........slice them thin .cook em rare with fried onions...............have em on potato rolls.....


the roasts.chop em up,, make a stew like a beef stew..add red wine......tasty.,,,,,,,,,,cook a LONG time...........
Here are a couple of ez ones that are very good!





Crock Pot Deer Roast





Tenderize deer roast and season to taste. (I usually use Tony Chachere's Cajun Seasoning). Put in crock pot. Add one package of dry Lipton Onion Soup Mix (or Mushroom or Onion/Mushroon) and about 2 C water and stir to dissolve soup mix. Cut up about 4-5 med/lg potatoes or 6-8 new potatoes and 1 bunch of fresh carrots into chunks and add them to the pot. You can also add 1 package of fresh mushroom pieces. Put on low and simmer until tender (either overnight for next day's meal or first thing in the the morning for late lunch or early supper)


You could speed this up somewhat by using canned veggies and cooking on high in crock pot or roasting in oven.





Deer BBQ or Sloppy Joes





Tenderize roast or other cuts of deer meat and put in crock pot. Pour in a bottle of your favorite BBQ sauce plus about 2 bottles full of water. Leave on low; stir occasionally until done and add more water if necessary. Meat will fall apart--great on sandwiches or stuffed inside a baked potato.





I also use ground deer meat for anything I would use ground beef for and cook according to recipe. My family loves deer chili and deer spaghetti. I think deer tacos would work, too. I have made both the chili and the roast for guests who didn't know it was venison, and I don't think they knew the difference--at least they ate it all and never complained, and in some cases, went back for seconds!





Some friends of ours like to wrap medallions of meat in bacon, then dip in milk and seasoned flour and fry them chicken-fried-steak style. They were delicious.
Venison Chili


1 lb. ground venison


1-2 pk. chili seasoning


3 cans tomato soup


2 cans chili beans


water


chopped onion


grated cheddar cheese





Brown venison in pan with garlic salt to taste. Set aside strainer to drain grease. In pot combine tomato soup, chili beans and chili seasoning. Stir until well blended. Add venison and stir to blend. Cook until heated through, adding water as needed to thin out.





VENISON MARSALA





7 鈥?9 lb. venison roast


陆 to 戮 lb. bacon


1陆 c. Marsala wine


2 -3 pinches rosemary leaves





Lay bacon strips over roast in crosshatch pattern. Be generous with bacon. Tie bacon onto roast with twine. Then, use meat baster to force Marsala wine between bacon and roast generously. Use the water smoking method for best results. Use at least 4 to 6 cups of water in pan along with crushed rosemary leaves. Pour remaining wine over roast and into water pan. Add water to pan as needed while cooking. Smoke cook approximately 8 hours.





VENISON SAUERBRATEN 10-12 servings.





3 to 3陆 lb. Venison chuck meat


2 onions, sliced


2 bay leaves


12 peppercorns


12 juniper berries, optional


6 whole cloves


2 t. salt


1陆 c. red wine vinegar


1 c. boiling water


2 T. shortening


12 gingersnaps, crushed (3/4 c.)


2 t. sugar





Place venison roast in glass baking dish with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar, and boiling water. Cover tightly and refrigerate, turning venison twice a day, at least 3 days. Never pierce venison when turning.





Drain venison, reserving marinade. Cook venison in shortening in heavy skillet until brown on all sides. Add marinade mixture. Heat to boiling; reduce heat. Cover and simmer until venison is tender, 3 to 3陆 hours. Remove venison and onions from skillet. Keep warm.





Strain and measure liquid in skillet. Add enough water, if necessary, to measure 2 陆 cups. Pour liquid into skillet. Cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes. Serve venison and onions with gravy.
Secret to this is slow cooking using oven, oven roaster or slow cooker best results and you want to add beef bast broth of some sort with Worthershire sauce this takes the wild nature taste out of the meat If you choose to use this as ground beef I suggest adding real ground beef half and half mixture and it will taste and do better if your a ground turkey person healthier eating use that and surely add beef boullin for the flavor also washing all fresh hunted meat in salt water gets old blood out and then at least 1-2 hours prior to cooking soak in a milk bath like when making liver and onions does wonders for this sort of cooking
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