Venison Recipes
Tommy Said:
What are some good venison recipes?We Answered:
My favorite thing to do is to roast it in a crock pot with a sliced onion and a sauce made from ketchup, mustard, bbq sauce, worcestershire sauce, soy sauce, salt, pepper, and creole seasoning. I eat it like that for one meal and for another meal I make sandwiches. Pull the meat apart (like pulled pork), put some cheese on it (like mozzarella), maybe some grilled onions and peppers, and toast it in the oven. It's kind of like a Philly cheese steak.Juanita Said:
Does anyone have any good recipes for Venison??We Answered:
Venison casseroleServes 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
1 tbsp oil
1 tbsp plain flour
1 venison steak, cut into cubes
a few cloves
pinch of ground cinnamon
1 bay leaf
½ sweet potato, peeled and diced
¼ red onion, peeled and sliced
1 beef stock cube
splash of red wine
a few thyme leaves
splash of water
30g/1oz plain chocolate, melted
110g/4oz broccoli florets, cooked to serve
1 tbsp fresh herbs, chopped
Method
1. Heat the oil in a large non-stick saucepan.
2. Place the flour and venison into a bowl and toss to coat the venison in the flour.
3. Fry the venison cubes for a few minutes, to brown.
4. Add the cloves, cinnamon and bay leaf and heat for a minute to infuse the flavours.
5. Add the sweet potato and red onion and sauté for 6-8 minutes.
6. Crumble in the beef stock and add a splash of red wine, the thyme leaves and a splash of water to loosen.
7. Heat gently for a further 5-6 minutes, stirring occasionally.
8. Stir the melted chocolate into the pan and heat for a minute.
9. Remove from the heat and serve with the broccoli florets. Sprinkle with fresh herbs to finish.
Raymond Said:
Venison recipes?We Answered:
It would be nice if 'lou' would read the question before offering allrecipes.com for each one. Actually submitting a recipe now and then would be nice (for those 2 points) as well."Christmas Meat Pie" - 6 to 8 servings
1 lb. ground pork
1 lb. ground venison
3 cups water
2 medium onions; chopped
1 medium carrot; chopped
2 tbsp. beef gravy mix
2 tsp. dried thyme
2 tsp. ground mustard
3 garlic cloves; minced
1 tsp. rubbed sage
1 tsp. pepper
1/2 tsp. salt
3 cups hot mashed potatoes (prepared without butter or milk)
Pastry for double-crust pie (9")
Milk
In a large skillet, cook pork and venison over medium heat until no longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme, mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until vegetables are tender, stirring occasionally. Drain; stir in potatoes.
Line a 9" deep-dish pie plate with bottom pastry; trim even with edge. Add meat mixture. Roll out remaining pastry to fit top of pie. Make decorative cutouts or slits in pastry; place over filling. Trim, seal and flute edges.
Brush pastry and cutouts with milk; place cutouts on the pie. Bake at 400* - 15 minutes. Reduce heat to 350*; bake 35-40 minutes longer or until golden brown.
Rachel Said:
Where can I find good venison recipes?We Answered:
I've tried a bunch of these in the past. Pretty damn good.http://www.dnr.state.oh.us/wildlife/Hunt…
Brett Said:
Does any one have venison recipes?We Answered:
venison stewIngredients
3 tablespoons olive oil
2 pounds venison stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
Essence, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh thyme leaves
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread
Directions
In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
Remove the stew from the oven and serve in shallow bowls with crusty bread.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Monica Said:
Anyone have any good venison recipes to share?We Answered:
Okay, I'm definitely not an expert on cooking venison -- so from the voice of experience in the family ..... here goes:Deer Roast
Hind quarter of deer
salt and pepper
garlic cloves, sliced
3 onions, sliced
16 ounce bottle creamy Italian Dressing
3 apples, carrots, potatoes
Clean meat and cut slits. Place garlic and onion in slits. Place meat in pan. Cut apples into quarters, put in pan with meat. Add peeled carrots and potatoes. Pour dressing over meat and potatoes. Cover with aluminum foil, bake at 350 degrees for 5 - 6 hours, until tender.
Additional comment:
Oh! I just remembered .... a few years ago, a friend of my husband brought us a backstrap from a deer. This is how he told me to cook it: place it in a roasting pan, on a large sheet of foil. On top, pour a can of cream of celery soup, about 3 T. worcestershire, salt and pepper and seal the foil real well. I cooked it in the pan, well sealed, for about 4 to 6 hours at 350 degrees .... that was delicious! We had it with rice the first day, then buttered noodles the next. I made deer chili with the left overs. Really good. My husband's friend told me that you can marinate deer meat in buttermilk to get the wild taste out. Just marinate overnight, that should be enough.
Best dishes!