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  • Venison, its whats for dinner

    So not surprisingly we've been eating a lot of venison lately, and I'm very impressed with the quality of that big 'ole mule deer. Tonight I cut up a shoulder roast into pieces about 3/8" thick and fried them in a little bit of olive oil straight up, 4 minutes per side. If I didn't know any better I'd have thought we were eating backstraps. My wife even commented that it was kind of bland, which to me isn't a bad thing at all. The burgers we've made so far have been excellent as well. One thing that stands out is just how bright red the meat is compared to our whitetails from home. No idea why this might be.

    Anyway, what I'm looking for are some simple ideas to keep us from getting burned out on our usual meals. We have burger and all the typical cuts, plus about 15 pounds of corned venison. We've also made 3 batches of jerky and my FiL has done some snack sticks and summer sausage from their deer. As much as we like that stuff we've already used up the lesser cuts and I'd hate to "waste" the good ones.

  • #2
    Trimming the meat before cooking is vital.This is how I make my favorite. Posted it on here before. Heat some oil in a pan till it's popping, drop in your 1/2" or so fillets and quick sear them. 20-30 seconds tops, flip, repeat. Remove and turn the heat to low. Spread a layer of stewed tomatoes, button mushrooms, and sliced fresh green peppers. Add a layer of your meat, cover with another layer of your tomato, mushroom, and peppers. Simmer till the peppers are opaque. If you are making for those whose love of deer meat is so-so, substitute a can of diced tomatoes that have peppers, celery, and onion in them.for the stewed tomatoes.Click image for larger version  Name:	IMG_1417.JPG Views:	0 Size:	488.8 KB ID:	719285Click image for larger version  Name:	IMG_1418.JPG Views:	0 Size:	1.07 MB ID:	719286Click image for larger version  Name:	IMG_1421.JPG Views:	0 Size:	1.06 MB ID:	719287
    Last edited by dewman; 12-07-2019, 08:50 PM.

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    • #3
      Skillet fajitas

      Cut the venison into 3/8" or 1/2" strips.
      For the four of you, probably a whole onion, cut up into rings.
      Couple of cloves of garlic chopped up.
      Dust with black pepper.
      Cumin seed to taste. (we tried ground cumin, but it just doesn't have the flavor)
      We like a jalapeno added.
      Coat with a little EVOO and allow to marinate for a bit.

      Put into a skillet with a little EVOO in the bottom.
      Cook over medium heat.
      Cover and allow to tenderize.

      Serve on flour tortillas with grated cheese and salsa.



      Comment


      • #4
        Someone on here mentioned Hank Shaw's venison steak diane on here a while ago and I'll second that recommendation.

        Grilled bacon wrapped venison bites from this link were a hit. I've used the same marinade for steaks and enjoyed that as well. http://oldworldmeats.com/our-product...on-processing/

        This recipe is a good starting point for venison kabobs. A lot of times I'll grill some pineapple and mix some olive oil, balsamic, salt, and pepper together to baste the veggies. https://www.myrecipes.com/recipe/gri...getable-kabobs

        And here's a recipe I used for carne asada. I typically make pico de gallo to go with this but obvious add whatever toppings you like. https://www.simplyrecipes.com/recipes/carne_asada/

        Can you share your recipe for corned venison? I tried making a small batch several months ago and it was alright but it came out with a way stronger caraway flavor than I prefer.

        Comment


        • #5
          Dewman and FB, thanks. I remember both of these, probably I've asked before. Taking screenshots this time so I won't have to look for them later.

          Comment


          • #6
            Originally posted by DogGuy87 View Post
            Someone on here mentioned Hank Shaw's venison steak diane on here a while ago and I'll second that recommendation.

            Grilled bacon wrapped venison bites from this link were a hit. I've used the same marinade for steaks and enjoyed that as well. http://oldworldmeats.com/our-product...on-processing/

            This recipe is a good starting point for venison kabobs. A lot of times I'll grill some pineapple and mix some olive oil, balsamic, salt, and pepper together to baste the veggies. https://www.myrecipes.com/recipe/gri...getable-kabobs

            And here's a recipe I used for carne asada. I typically make pico de gallo to go with this but obvious add whatever toppings you like. https://www.simplyrecipes.com/recipes/carne_asada/

            Can you share your recipe for corned venison? I tried making a small batch several months ago and it was alright but it came out with a way stronger caraway flavor than I prefer.
            Thanks as well DG, I have a cousin who has been smoking his own bacon so that might be cool to try.

            We make our corned venison using a seasoning mix from these folks:

            www.ironskilletseasonings.com

            It takes some time, and a little mixing every day but the result is well worth it. Started out using a crockpot with potatoes, carrots and cabbage but found grilling it keeps the flavor stronger. Will be trying the smoker at some point, I'm told it turns out like pastrami. We still use the crockpot for coming home to on work days. If there's any left over it makes a good Reuben sandwich.


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            • #7
              fitch270

              Another trick I use.

              Tacos

              2 lbs ground
              1/2 med onion diced
              2 cloves garlic minced
              1 or 2 cans diced tomatoes w/juice
              Pepper to taste
              Cumin seed to taste
              Diced hot pepper *

              Cook ground meat loose with onion, garlic, pepper and cumin.

              Add tomatoes after meat is done, cook down.

              * optional

              Top with cheese and salsa

              We don't use the taco shells, we just use tortilla chips and eat it like a "dip"

              Comment


              • #8
                A favorite here. Click image for larger version

Name:	20181011_202215.jpg
Views:	89
Size:	260.3 KB
ID:	719312

                Comment


                • #9
                  Originally posted by fitch270 View Post

                  Thanks as well DG, I have a cousin who has been smoking his own bacon so that might be cool to try.

                  We make our corned venison using a seasoning mix from these folks:

                  www.ironskilletseasonings.com

                  It takes some time, and a little mixing every day but the result is well worth it. Started out using a crockpot with potatoes, carrots and cabbage but found grilling it keeps the flavor stronger. Will be trying the smoker at some point, I'm told it turns out like pastrami. We still use the crockpot for coming home to on work days. If there's any left over it makes a good Reuben sandwich.

                  Thanks Fitch, I'll keep them in mind next time I'm making a batch. I'd like to try making pastrami at some point too but my cheap smoker loses heat so fast that "cold smoking" would take on a whole new meaning.

                  Let us know what some of your other go to recipes are as well. I was fortunate enough to get 2 deer this year so I'm on the hunt for new recipes as well.

                  Comment


                  • #10
                    Originally posted by Amflyer View Post
                    A favorite here. Click image for larger version

Name:	20181011_202215.jpg
Views:	89
Size:	260.3 KB
ID:	719312
                    What is it?

                    Comment


                    • #11
                      Looks like a pot pie, funny because my wife and I were just talking about them and shepherd's pie a couple hours ago. She's never made a pot pie with anything other than poultry and hadn't considered it.

                      Comment


                      • #12
                        We're going to do tacos/taco salad without store bought seasoning packets next time as well. We have quarts of pickled jalapenos and salsa from the garden.

                        Dewman's suggestion made us realize we haven't done stewed tomatoes from the garden in a number of years. The kids were at a point that they didn't like anything using them. My daughter still isn't a tomatoe fan, but the boy likes chili and sloppy joes so we need to remember to do up a few pints next year. We keep a stocked pantry but hardly any store bought canned veggies.

                        Comment


                        • #13
                          What about soups and stews?
                          I'd say up there where the air hurts your face, a big bowl of soup or stew would be welcome.

                          Comment


                          • #14
                            We do soups often, usually at least once a week but not typically with venison. That’s likely to change this year however. Stews not so much but I can see that changing as well. Fortunately the kids are outgrowing being quite so picky which opens up some possibilities. Leftovers are hit and miss on popularity and venison tends not to reheat well so we try to do one and done meals with it. Corned venison being an exception, I’ll eat that cold right out of the fridge.

                            Comment


                            • #15
                              Originally posted by dewman View Post
                              Trimming the meat before cooking is vital.This is how I make my favorite. Posted it on here before. Heat some oil in a pan till it's popping, drop in your 1/2" or so fillets and quick sear them. 20-30 seconds tops, flip, repeat. Remove and turn the heat to low. Spread a layer of stewed tomatoes, button mushrooms, and sliced fresh green peppers. Add a layer of your meat, cover with another layer of your tomato, mushroom, and peppers. Simmer till the peppers are opaque. If you are making for those whose love of deer meat is so-so, substitute a can of diced tomatoes that have peppers, celery, and onion in them.for the stewed tomatoes.Click image for larger version Name:	IMG_1417.JPG Views:	0 Size:	488.8 KB ID:	719285Click image for larger version Name:	IMG_1418.JPG Views:	0 Size:	1.07 MB ID:	719286Click image for larger version Name:	IMG_1421.JPG Views:	0 Size:	1.06 MB ID:	719287
                              Dewman, do you simmer that covered or not? Maybe it doesn’t matter? Any seasonings while cooking or just salt and pepper to taste on the plate?

                              My wife liked the sound of this, she just acquired a taste for peppers a couple years ago. She’ll probably pick out the mushrooms but I won’t. Neither of us are big on onions which usually go with anything that has peppers, interesting that you don’t use them. Our salsa has onion but they get chopped up finer than anything else.

                              Comment

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