What do you guys make with your stewing meat? Other than stew of course. Im not a big stew fan. Just looking for some ideas.
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What do you guys make with your stewing meat? Other than stew of course. Im not a big stew fan. Just looking for some ideas.
I was going to say make stew,,,,, Another option, brown the meat and put it on skewers with onions, zucinni, tomatoes, peppers,,, shish kabobs! Oil them up a bit and on to the BBQ! :)Quote:
Originally Posted by IceFanADDICT
Now that's a good idea. I'm assuming the meat will be a little tough as there isn't much fat on it so I'll keep it pretty rare.
Grind it Down for burgers.. Soup.. Its a tougher cut.. I've tried it for stir fry and it is like eating leather.. Anything that will cook for a long time...
Use a tenderizer on it, like this one http://www.nohrsc.noaa.gov/snow_mode...5_National.jpg
I picked mine up at Pandoras; but any kitchen wares shop will have them. Then marinate the meat, even overnight, the tenderizing and marinade will help break down the tough fibers.
Then use as mentioned on skewers or even a stir fry, you may have to slice it smaller for the stir fry.
There is "The Five Rule" for wild game meat.... cook it 5 minutes, or cook it 5 hours, never anything in between.
Sorry, the above link is for snow cover in North America, here is the link for the tenderizer tool I have.
http://www.kitchenkneads.com/Norpro-...zer_p_103.html
I use it to make barly and vegetable soup. Brown the meat in frying pan then put in pot with veggies and beef stock and simmer for about 45 min them add barly cook for another 20 min them enjoy.
Mix it with some pork fat or bacon,grind it up and make meatballs for spaghetti sauce. Unbelievable!!
While still partially frozen, with a really sharp knife, chop it into smaller chunks for chili or spaghetti sauce. You can brown it off with regular hamburger and you'd never know it was in there.
Grind it or chop it up and make Chili or Spagetti Sauce
Great ideas thanks everyone in not really interested in grinding it as i already have lots of burger.
morton's tenderquick overnight, boil it and you have corned deer:)
burgers, sausages, pepperettes.
Right now I'm trying to make 'corned beef' from a buck's neck.
I'm using a traditional brine, not skeeter's recipe above.
Grind it, dehydrate it or kabobs. I make dog food with it too which involves cooking and grinding it. Yams, spinach, brocolli and other greens added to the mix for the pooch.
You can still chop it into smaller pieces and brown/fry it up. Add it to some lettuce on a tortilla, throw on some chopped onion, sliced pepper and add some smokey BBQ sauce and it makes a killer wrap.Quote:
Originally Posted by IceFanADDICT
I prefer pieces of meat in my chilli over ground meat so I use stewing meat for it. Very tender out of the slow cooker.
You know grinding it makes it more than useable for jerky, sausage, and pepperettes right?Quote:
Originally Posted by IceFanADDICT
That's what I'd be doing.....then again, it's what I do with a lot of sub par cuts.
One other thing I've learned to do - it's too late for this near, but if you cut your own deer for next time.
I try to have as little stew/burger meat as possible, and I sort through the stew meat to take the better stew for boneless stew, while the stuff that is to be ground up are the parts that its tough to do much with. Also make boneless shoulder roasts. I found the neck roasts pretty tough on a buck, but not so bad on a smaller deer.
Yes i am fully aware of that and i do make pepperettes but i have lots already ground was just looking for other ideas.Quote:
Originally Posted by Bluebulldog
I agree with Werner, I grind mine up to make sausages and mix it with pork and/or pork (bacon) fat depending upon the type of sausages. For grilling sausages, you need more fat so they don't dry out. For smoked sausages, pepperettes etc., you want less fat. I vacuum pack the sausages and freeze them where necessary or refrigerate them if cured.Quote:
Originally Posted by werner.reiche
Roe+
I just finished making corned beef from a recipe on Len Poli's site using outside round.
http://www.lpoli.50webs.com/index_files/Corned_Beef.pdf
This recipe turned out quite good, the taste was bang on, but that was because I boiled it for a touch too long. The spice combination seemed to be pretty much perfect.
Roe+
Fajhitas are fun and a favorite with my kids,the other night I made venison fried rice asian style and it was a big hit as well.
Texas chili (no beans) or as it's known there "a bowl of red"
This is a recipe I cut and pasted a while ago; all the credits are there, so it should be ok to pass on.
"Ain't no beans in Texas chili" is the operative phrase here.Date Posted: 13:37:57 11/18/05 Fri
Author: Qfan
Subject: [IMG]file:///C:/Users/PETERF~1/AppData/Local/Temp/msohtmlclip1/01/clip_image001.gif[/IMG]Re: mmmmm... Chili....
In reply to: BBQ Babe 's message, "mmmmm... Chili...."on 11:36:37 11/18/05 Fri
The 'grandaddy' of all chili recipes is the original 'Bowl of Red' credited toFrank X Tolbert. This is the bare bones version he originated, but when I cookit up, I use some white onion, red and green bell peppers and also add 1 X 14ozcan of tomato sauce. I sautee the veggies with the meat and the tomato saucegoes in when the spices and garlic gets added. There's no beans in this one,but if you really want to put em in, I wouldn't hold it against you... :-0
For meat I use either stewing beef or a 3 and a half lb cheap roast(inside/outside round, rump etc), trim it out and chop into dime-sized pieces.Oh! and I don't use the suet either, just a splash of oil if meat is real lean.
Go easy on the hot peppers first time out; it generally comes out hotter thanyou will think. Some shredded cheddar or Monteray Jack sprinkled on top cutsthe heat and is a nice touch when stirred in, and some fresh, crusty buns withbutter are nice to dip in and soak up some juices too.
Dang! I'm gettin' a hankering for some chili myself!
Qfan
Bowl of Red
3 lbs lean beef
1/8 pound rendered beef kidney suet (if you want to go for it)
1 tsp each oregano, cumin powder, salt, cayenne pepper, and Tabasco
3 tbsp chile powder (optional)
4 hot chile peppers
At least two chopped cloves of garlic
2 tsp masa harina, cornmeal, or flour (optional)
Sear beef in a 4qt+ Dutch oven or skillet. You may need a little oil to preventthe meat from sticking. When the meat is all gray, add suet and chile peppersand about two inches of liquid (you can use water, I use beer). Simmer for 30min. Add spices and garlic, bring to boil, lower heat and simmer for 45minutes. Add more liquid only to keep the mix from burning. Skim off as muchgrease as you can, and add masa harina. Simmer for another 30 minutes. Tasteand adjust spices if necessary.
take you tough meat and soak it in a pot with water all the way up so its above the roast. then ad 1.5 cups of vinegar, you can add a onion sliced and some garlic if you want .. put it in the fridge over night .. take out of pot rinse of with clean water and throw in oven with anything you like... it will be the best meat you ever had tender and different texture then deer meat ..
Brown meat in frying pan with lots of onions and peppers (if you like). Salt and pepper to taste. After this is done add to skillet cream of mushroom soup (2 cans) 1/2 can of water, 1 can of mushrooms with juice. Simmer this till meat tenderizes. Serve over rice. You can change this recipe and add whatever you think would taste good to you.
This is a GREAT stew recipe… I've made it at least a dozen times...
http://foodforhunters.blogspot.ca/20...deer-stew.html
Very similar to what we do here at home. We use Campbells Golden Mushroom soup however and fresh mushroom. I've got an old cast iron dutch oven that all the ingredients go into for a long slow cook in the oven. Served alongside whipped potatoes and veggie of choice, it doesn't get any better.Quote:
Originally Posted by Wired
If you decide to make kebabs try this... 1 piece of veggie (tomato, green pepper, mushroom, onion, etc) then a postage stamp size piece of bacon, then a chunk of stew meat, then another piece of bacon, then repeat the process with a different veggie. The bacon adds enough fat so the stew meat doesn't dry out and adds some flavour. Even friends that don't like venison like this. Cheers!
you could make meat pies with it.
Another kebob works well on BBQ is
Slice up some NOT really large diameter sausage (non smoked)-like polish sausage,Debreziner etc-slice up several onios(similar size)-slice up bacon 3/4 by 3/4 inches by 1/4-1/2 inch thick(up to an 1x1 inch)then your stew meat.Control the sizes so none of the 4 ingredients sticks out to much to take the heat away,or to burn.Take the kabob stick,and stick them on,make sure the bacon is between the meat cube and the sausage.Watch not to leave them on the hot grill though-I usually brown a bit,then move them up on the top rack and rotate them around with the stick,so they do not burn or dry out.
Soup, stew, meat pies, grind it or can it.
HA
Wired, you actually just got my mouth to water at 0919 in the morning....Quote:
Originally Posted by Wired
I'd like to share the Newfoundland way of doing moose and seal. Many have heard of it but never tried it. I can tell you from first hand experience it is awesome. Back home a lot of people that I know bottled the entire moose. It has many advantages. 1. It preserves without freezing your prized game. 2. It's absolutely delicious. 3. It's very convenient. You can eat it out of the jar or heat it up. Your choice. 4. The day of bottling is usually with your buddies and ya get on a tear.
I just recently had the opportunity to share a bottle of deer that I did this past fall to a local hunter that had never tried it before. He was amazed of the taste. His response was "you gotta get me the recipe". Some say it's the best they ever had. Certainly still continue to make the most of filet and back straps. Anything that is tougher meat save for the bottle. It will turn it into filet. Believe me. Here is the recipe that I took from the net. Any questions please don't hesitate to pm me. Cheers.
This is traditionally the way we have been bottling moose meat for years. The recipe works great on venision as well.
Boil and steralize your Jars and lids.
Place a small cube of salt pork back fat into the bottom of each jar.
Fill and tightly press/pack meat (cut up like stew meat) into your jars up to the top of the bottle's shoulder. (or bottom of the neck.
Place another small cube of salt pork back fat on top of each jar.
Add 1 tps of table salt to each jar.
Our family doesn't use any other spices, but some like to add pieces of turnip, pepper and so-on.
Put the lids on your jars and tighten the lids. Do not over tighten...your lids only need to be finger tight here and not wrenched down hard.
Place your jars in a large pot and fill with water to the top of the necks of the jars. Bring to a boil, and then reduce the heat a little and let gently boil/simmer for 4 hrs.
Remove the jars from the water and let the jars cool on a table. Within 10-15 mins you should start hearing the lids "pop" as they vacum seal themselves. Check each lid by pressing in the middle to make sure each lid is sealed.
Jars of meat are best kept in a cool place such as a canning shelf in a basement, or in a fridge.
I've known many who will open a jar and eat it like it is. personally, I like to dump a bottle in a pan and quickly heat and dump over mashed potatoes or rice.
This recipe/method will take your toughest leather like moose or deer meat and make it soooo tender and tastey, you'll considering bottling your "whole" next deer. Some people don't like the look of the meat in the jars, but I assure you they have a different opinion when eating it after being heated.
Enjoy... bottled moose Newfoundland style.
Try it as a curry... Awesome ... Kids love it
I will second this. I do my venison pretty much the same. I like to play around with it a bit though. Adding a couple drops of liquid smoke is great. A clover of garlic or a teaspoon of Montreal steak spice gives her a nice kick too. Next week I will try a bottle that I tossed a chunk of fresh horseradish into, cant wait. I do love me some horseradish.Quote:
Originally Posted by Goosesniper
I have a couple of ways I do my stew meat when I get tired of stew or soup.
1. Cut into cubes and marinade in a teriyaki or jerky marinade or beer and bbq sauce marinade. Wrap cube in a half slice of bacon and bake in the oven. Then try your best to keep you kids and friends from eating them all on you.
2. using beef (or chicken) broth and curry, or the "smouldering applewood smoke bacon" la grille seasoning by club house, cook and reduce after browning the meat on very low heat and slowly reduce it down to a sauce that can easily be frozen and used on rice or in sandwhiches. When reheating try to use a pan on low heat so as not to dry it out too much.
Make stew
That's quite interesting. Never heard of doing that before. I've heard of using vinegar to cut down on the flavor of strong meats, but this is a strong mix. Could you elaborate? Does the vinegar affect the flavor much?. What is the texture like? Stew meat tends to be all oddball sizes so I guess you could use any cooking method, right? TiaQuote:
Originally Posted by mark270wsm
To the OP, here's what I like to do for something different with the better parts of what is labeled as "stew", which can be some nice cuts. I try and cut strips across the grain and then usually marinate for a few hours at least, depending on the cut. Then give them them a good coating of a Cajun coating mix and give them a quick hot fry in a butter oil mix and you have a great snack for entertaining, (or not lol), or even as part of a meal. It only takes 3-4 minutes at most to cook the meat and I've found that the plate doesn't tend to last long at all. :)
The great thing about this is that it's so versatile. Change the game meat, change the marinade, change the coating and add your own spices. I'll even use my round steaks at times for this no prob.
Cheers