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I just brought down a 5 point buck and my freezer is full of meat. I need some great venison recipes so it doesn't go to waste.

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  • I just brought down a 5 point buck and my freezer is full of meat. I need some great venison recipes so it doesn't go to waste.

    I just brought down a 5 point buck and my freezer is full of meat. I need some great venison recipes so it doesn't go to waste. Please help!

  • #2
    AllRecipes.com has some great ideas. Chicken Fried Venison!

    http://allrecipes.com/Recipes/Meat-and-Poultry/Game-Meats/Venison/Main.aspx

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    • #3
      Also check out Saveur.com. They have a bunch of great vension recipes.

      http://saveur.com/article_listing.jsp?keyword=venison&sType=recipe

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      • #4
        This recipe looks tasty too:
        http://www.fieldandstream.com/photos/gallery/hunting/whitetails/2008/12/t-edward-nickenss-best-backstrap-recipe-ever

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        • #5
          Substitute ground venison for the beef in a shepherd's pie recipe. Here's a basic one: Brown 1 1/2 lb. meat in olive oil and butter, then add some chopped garlic and onion and saute. Salt it, grind in lots of fresh black pepper, and add 1/2 tsp. thyme. Add a generous splash of dry sherry if you have it. This gives it a really nice flavor. Otherwise you could use 1/2 cup red wine or beef stock. Then throw in a defrosted bag of frozen peas and carrots, stir, and allow them to heat through. If desired, thicken with 1-2 tablespoons of flour, stirring constantly for a few minutes. Meanwhile, boil 2 lb. peeled potatoes--Yukon Golds are great for this until tender. Drain and mash them with warm milk or cream, butter, and salt. Now pour the venison mixture in a casserole dish and top it with the mashed potatoes, covering the top thoroughly. Make some nice peaks for more surface area. Put in under the broiler until the potatoes are nicely browned and enjoy.

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          • #6
            Cut a steak into cubes, wrap each cube with half a strip of bacon (secure it with a toothpick), then throw onto a frying pan and cook until the bacon is done.

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            • #7
              I use venison in anything I would use beef. You just have to experiment to see what you like. Tacos and sloppy joes don't taste any different made with deer burger than they do with hamburger and venison is usually leaner.

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              • #8
                Jerky and Salami. Both are easy to make and there are recipes all over the internet for both.
                Who doesn't like jerky?

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                • #9
                  cube meat, wrap in bacon, stick with toothpick.(like henry said) but what i do is put cubes in teriaki (the longer the better.two days the most,two hours at least) then put on grill. be carefull not to over cook. my wife microwaves bacon half done then wraps.meat is best rare like beef.(bloody is best). i was lucky enough to harvest ten deer this year(deep freezer is full) i grind all shoulders,necks,ribs,and some hind quarters depending on quanity.also cube meat(i like tender loin but hams are ok two when little buck or doe)fry in batter(1 cup flour 1/3 cup old bay,salt and pepper{seems like alot of old bay but try it}fry daddy works best.cook at high temp doesnt take long. also crockpot works great for roasts and barbeque.

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                  • #10
                    You can knock a lot out by making beef stew, but w/ venison.

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                    • #11
                      I like to make deer chili, but some people dislike the gamey taste.
                      I get a pound of deer meat,pound of Jimmy Dean Sausage, and a pound of beef burger and make the chili as usual, and people would never guess that I have venison in it.
                      Mmm,Mmm ... Good!

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                      • #12
                        Mustard Fried Venison

                        Venison - any part, ham, steak, roast, tenderloin, etc
                        Pilleteri's Seasoning (or your favorite dark marinade)
                        French's Mustard
                        Corn Meal (not the rising kind)

                        Take any part of the deer meat and cut into cubes approx. 1"X1" or slightly larger.

                        Marinate venison cubes in Pilleteri's seasoning anywhere from 18 - 24 hours. Remove from marinade and then put in container with French's Mustard (apply liberally) and marinate for another 8 - 12 hours.

                        Take cubes and place in Zip-Loc bag with corn meal and shake, coating cubes thoroughly with the corn meal.

                        Heat oil in a deep fryer or any frying set-up. Place approx. 15 - 20 venison cubes in at a time for 2 1/2 minutes. Remove and set on napkins to drain.

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                        • #13
                          Its some work, but make some Jerky or some summer sausage. Usually takes care of a bunch of meat.

                          http://www.mortonsalt.com/recipes RecipeDetail.aspx?RID=45

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                          • #14
                            Send it to me! I'll help you "store" it!

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                            • #15
                              Venison Kabobs with Sweet and Smoky Sauce
                              INGREDIENTS (Nutrition)
                              1/4 cup minced onion
                              1 teaspoon dry mustard powder
                              1/4 teaspoon black pepper
                              1 teaspoon crushed red pepper flakes
                              2 tablespoons packed brown sugar
                              2 cloves garlic, crushed
                              1 (1 inch) piece ginger, sliced thickly and crushed
                              1 tablespoon rice vinegar
                              2 tablespoons liquid smoke
                              3 tablespoons honey or molasses
                              1 cup tomato puree
                              2 pounds venison, cut into 1 inch cubes
                              20 bamboo skewers, soaked in water for 20 minutes
                              1 red bell pepper, cut into 1 inch pieces
                              1 yellow bell pepper, cut into 1 inch pieces
                              1 red onion, cut into 1 inch cubes
                              1/2 pound mushrooms, halved
                              1 pint cherry tomatoes
                              DIRECTIONS
                              Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight.
                              Preheat a grill for medium heat.
                              Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.

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