+- 6.5 Grendel Forum (https://65grendel.com)
+-- Forum: 6.5 GRENDEL DISCUSSION FORUMS (https://65grendel.com/forumdisplay.php?fid=3)
+--- Forum: 6.5 Grendel Hunting & Varminting (https://65grendel.com/forumdisplay.php?fid=11)
+--- Thread: Favorite Venison recipes? Make this a Sticky!! (/showthread.php?tid=20149)
Pages:
1
2
Favorite Venison recipes? Make this a Sticky!! - grayfox - 12-11-2019
We should have a sticky for favorite venison recipes.
I have some deer meat coming but my wife is concerned b/c we don't have any good venison recipes.
So I thought, why don't we have a sticky for favorite recipes?
So here goes, members of the Horde.....
Venison chef's of the Horde, Unite!!!!!
ps, we could have a separate sticky for pork, or other game (or a misc for not-so-prevalent game).
Favorite Venison recipes? Make this a Sticky!! - montana - 12-11-2019
Roast cooked with pork roast, potatoes, carrots,onions, peas and seasoning-make gravy from drippings. Can be canned for later consumption. Steaks fried in butter "oil" and chopped onions and served with fried eggs. Heart, boiled in salt water until cooked,sliced and served like sliced roast beef. Ribs cooked in secret sauce. No more to add.
Favorite Venison recipes? Make this a Sticky!! - Keef - 12-11-2019
Backstrap steaks wrapped in bacon cooked rare with Montreal steak seasoning. Can be done on a fire or a cast iron skillet if inside. Pressure can everything else. Some I go ahead and put stew ingredients in and it's ready to dump heat and eat. Some cans I do nothing but deer meat in and you can make what ever you want. I even do some in teriyaki flavor for use in Chinese style dishes. Just cook rice and you have a meal.
Favorite Venison recipes? Make this a Sticky!! - A5BLASTER - 12-11-2019
Deer burger.
Ground to your liking add 5 pounds of hickery smoked bacon (ground as well) per 12 to 15 pounds of deer.
Good in chilli, burgers, spaghetti, lasagna, shepords pie, Mexican cornbread.
Favorite Venison recipes? Make this a Sticky!! - ricsmall - 12-11-2019
Burger, I actually like the burgers. Backstrap wrapped in bacon seasoned with Montreal steak or southern flavor wild game seasoning cooked to med rare. Tenderloins seasoned the same grilled to med rare. Cube steak fried, grilled, or crock pot. The regular southern flavor is very good as well, makes the most mouth watering ribeye you?ve ever had. I?ve actually had some restaurants around here and most all in Selma, Al area use on their steaks.
ETA: I?m not affiliated with Southern flavor, just like to pass on good stuff
https://southernflavor.com/
Favorite Venison recipes? Make this a Sticky!! - Rugerfan.64 - 12-12-2019
Whole backstrap, wrap in bacon, inject with creole butter Cajun injector, sprinkle liberally with Tony's . Water smoker for 21/2 hours or 145 degrees. Its like a miniature prime rib.
1lb of ground deer, browned , remove from skillet to drain, 2 cans cream of mushroom soup into skillet, 2 beef bullion cubes, 1 1/2 to 1 2/3 can of water, mix soup water and cubes in skillet, add back the deer meat, simmer, 2 heaping teaspoons sour cream. Mix well, simmer a few min, serve over rice.
Favorite Venison recipes? Make this a Sticky!! - grayfox - 12-12-2019
These are a great start!!
We had some steak cut into fajita strips last night for fajitas, but I need to find her recipe.
I will be sharing these ones with her too.
She cooks lots better than I do!
Favorite Venison recipes? Make this a Sticky!! - Squiddley - 12-12-2019
A hindquarter or shoulder on the smoker for 8-10 hours.
Favorite Venison recipes? Make this a Sticky!! - Redomen - 12-12-2019
Chicken fried with rice and brown gravy! Or slow cooked roast with potatoes and carrots!
Favorite Venison recipes? Make this a Sticky!! - 1Shot - 12-12-2019
For a roast: Mix one package of dry brown gravy mix, one pack of dry Ranch dressing, one pack of dry Italian dressing mix with 3/4 Cup of water. Place roast in a crock pot and pour the mix over the roast coating good. Place in the fridge over night to marinate. The next day remove from fridge flip the roast over in the crock pot making sure that you coat it again with the mix then cook on low for 8 hrs. Add any other things like backed potatoes or veggies to eat with it. it is SOOO GOOOD and tender.
Favorite Venison recipes? Make this a Sticky!! - Rugerfan.64 - 12-14-2019
Have y'all noticed a certain southern flair in these recipes ? Careful we'll soon have another war of Northern Aggression , this time it'll be over our food. Well, cept for the guy from Montana, he don't count as a yankee I don't suppose.
Favorite Venison recipes? Make this a Sticky!! - kmon - 12-14-2019
6 inch piece of backsrap
Coat thickly with Montreal Steak Seasoning and put in ziplock bag, put in fridge until the next day. Take out and let come up to room temp then cook over hot coals until rare to medium rare. Take off grill and let rest 5 minutes then slice thin cross grain.
For those that like bacon burger. Sometime when you have the smoker going smoke some bacon very smoky to where it is about to smoky to be good then grind that up 20 bacon with the venison burger. You can cook this indoors or even on a Forman grill and it taste like it was cooked over a fire outside. Works great in Chili also
Favorite Venison recipes? Make this a Sticky!! - Troutguide - 12-14-2019
Williams Chili seasoning packet(s)enough for 4 lbs of meat. Brown 4 lbs ground venison seasoned with salt and pepper to taste. Once browned add seasoning packet (might want to add a little extra chili powder to taste) stir to mix and heat just a bit then add a large can of tomato juice or now a plastic jug 2 qt.size, 4 16oz cans diced tomatoes and simmer for 30 minutes. Add 2 cans great northern beans and one can pinto beans. Cook for another 30 min. Check if more salt is needed, likely is so add some. Optional: to make thick and add another layer of flavor mix 3/4 cup corn masa(for tortillas) with 1 cup water to make a slurry then mix in stirring constantly. Once mixed let cook on low another 10 min. Serve with saltine crackers.
Favorite Venison recipes? Make this a Sticky!! - Troutguide - 12-14-2019
Slice round steaks 1/2 inch thick. Tenderize with a mallet or whatever you prefer. Season with salt, pepper, garlic powder, and most important chili powder. Coat with flour and fry over relatively high heat. Don’t flip until some blood begins to push up into the flour on top then cook just enough to cook flour on new side still med. rare. Make gravy with pan drippings draining some oil if needed and adding flour, salt, pepper, and milk. Serve with gravy over fried potatoes.
Favorite Venison recipes? Make this a Sticky!! - Troutguide - 12-14-2019
Shank, neck, and shoulder meat(1-1.5 lbs)cooked in a pressure cooker till tender. In large skillet saute one yellow onion sliced, and two cups of sliced mushrooms(preferably wild oyster mushrooms) in butter/oil until tender and just starting to brown. Add salt and pepper. Mix in shank meat and some juices from it and add one 16oz container of sour cream. Mix well, cook on low for just a min or two. Serve over wide egg noodles.
Favorite Venison recipes? Make this a Sticky!! - 1Shot - 12-14-2019
Cut up enough back strap to feed how many people you plan on having for the meal into bite size pieces. Place into crockpot. Add one or more cans of cream of mushroom soup to cover the meat pretty good. Cook on low 8 hrs or so. Make up enough brown rice to make a good bed on each plate and place the meat and gravy on the bed of rice and chow down. So tender and good. Back when I was doing crop damage control and killing lots of deer every church social dinner I would take a big crock pot full of this and people would about sop the pot to get the last drop.
Here is another for BBQ. Take a roast and cook it in just plain water in a crockpot on low 8 hrs. Remove roast from crockpot and place on a plate or cutting board. Pour the water out of the crockpot. Pull and cut the meat apart on the roast into stringiness and place back into the crock pot. Take your favorite BBQ sauce and add to the meat and mix well. Turn the crockpot on LOW about 30 minutes to heat the meat and sauce. You can serve on buns as a sandwich or just plain with cold slaw, fried potatoes etc.
Here is a good one that I used to do while in camp when I used to do Revolutionary War re-enactment. Using a Dutch Oven make up and bake some biscuits. At the same time I would boil some pilled potatoes cut into bite size pieces in a cast iron pot set over the fire. When the biscuits were about 10 minutes from being done I would use a cast iron skillet and place about half a stick of butter into it and set it on a flat rock that was in the fire ring. When butter was melted I would add a good amount of chopped onions and let them saute until about half done and then add pieces of back strap cut into bite size pieces and cook them with the onions until the meat was medium rare. For the complete meal I would cut a couple of biscuits in half having a top and bottom piece lay them in a plate and then place the meat and onions on top of it. Place the potatoes on the plate and add butter, salt and pepper to taste. For desert at the same time as I made up biscuits I would make up enough dough to make some thin size biscuits. I would take another Dutch oven and place a foil pie pan in it for easier clean up latter. I would take a jar of cooked cinnamon apples that I would get from the Cracker Barrel Store and pour into the pan in the Dutch oven and then place the thin biscuit dough on top to cover them. Put on the lid and add hot coals under and on top to bake. The smell of the onions and meat cooking would always draw some unknowing soul into my camp site and I would invite them to dine. When finished eating I would say, "I did all the cooking now you can do all the cleaning up." LOL Worked every time.
Favorite Venison recipes? Make this a Sticky!! - grayfox - 12-14-2019
This is great! (Glad I thought of it hahahaha!!!!!)
We've got an instant-pot coming, plan to use it for pressure-cooking a lot of our stuff.
We did a version of this last nite for couple of friends and us, it was delicious.
Left-overs tonight!!
https://www.cleverlysimple.com/hunters-casserole-with-ground-venison-recipe
Favorite Venison recipes? Make this a Sticky!! - FLshooter - 12-14-2019
Growing up in CT,I deer hunted on most weekends during hunting season w/my dad in the 1980’s.Y’know,father and son bonding thing.Never was into venison.But,the ol man was.He cooked it every way possible.Even made deer jerky.
I liked some of his venison concoctions,as the man was a fantastic cook.The deer chili was great!I rememember him making a batch we took to my cousin’s 1985 Super Bowl party.It was the first thing to run out.He also made venison stew.He cubed it ,floured it and browned it.Then in the crockpot w/potatoes onions celery carrots and seasonings for a few hrs.I remember coming in from shoveling snow and smelling it.It hit the spot.He also made venison sausage w/peppers and onions.In a loaf of Fresh baked NY style Italian bread,you’d have it made.
God,do I miss the ol man!
Favorite Venison recipes? Make this a Sticky!! - MaineAR - 12-15-2019
Marinade 1-2 lbs steak cut up to kebab size chunks overnight with teriyaki sauce in a Tupperware. Dice 1/2 red onion, 1-2 TSP minced garlic, a few ounces soy sauce, 1/4 cup brown sugar and a small can pineapple juice. Add all items to the marinade and mix.. Make sure marinade covers the meat.
Skewer with fresh green pepper, red onion and pineapple chunks. CHARCOAL grill over medium-high heat, turning every few minutes until med/med-rare (or to your liking). Place over jasmin rice and add a little extra soy or teriyaki sauce to soak the rice and enjoy!
Favorite Venison recipes? Make this a Sticky!! - FloorPoor - 03-05-2020
Any large roast, slow smoked 200-225 degrees, to about 150deg internal temp, then wrapped in foil for an hour, is usually amazing.