Favorite Venison Recipes... Go

To follow up on my first buck down (story in bow hunting thread), I wanted the full experience of butchering and processing, all in all it was two days of butchering, grinding, and packaging. The total yield of meat was just under 60 lbs. Plenty of steaks and roasts, almost 60 sausages (of 3 different varieties), about 20 burger patties, a couple packages of just ground, and 15lbs for jerky.

What are some of your favorite ways to prepare your deer harvest? I'm now looking for recipes to cook it all up in the months to follow!

Cheers!

Beside loin chops on the BBQ, meatloaf became my favorite after trying a recipe from this forum (changed a little though).
Moist, flavorful, easy to preserve (frozen or not) and fried a slide the next day and trow on a burger bun is delicious!!!

Beer (sometimes wine), soya sauce, mustard powder, garlic powder, pepper, salt, steak spice, balsamic vinegar, and hot sauce.

I guess a marinade isn't a recipe, but let that soak for 3-4 days and cook it medium over high heat on the BBQ. That was my supper tonight! ...and last night. ...and last friday.

Meatloaf (google "Chris's Venison Meatloaf"), chili , & stew (see the recipe I posted here a few weeks ago) and steaks fried in olive oil & garlic in a cast iron skillet, are among my favorite. I plan to pressure can a half dozen pint jars of venison this weekend. I've never tried it but it seems to be really popular with quite a few guys on here.

Weird.
I realised that although I do almost all the cooking at home, I don't have any "venison specific recipes".
I cut a deer for maximum numbers of steaks and some stewing/braising chunks.
I treat it all like beef or lamb.

Well I don't have any venison but I have a few good recipes for, "Tag Soup." lol :)
Congratulations again RLS :)
I am genuinely happy for you. Way to go! Enjoy.

That sounds awesome Benjhind, I'm going to try that! It's along similar lines of what I've been trying, but I like the twists that differentiate it.

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Originally Posted by Noseyarentcha

Well I don't have any venison but I have a few good recipes for, "Tag Soup." lol :)
Congratulations again RLS :)
I am genuinely happy for you. Way to go! Enjoy.

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Thank-you!

Ok I made these for dinner last night. Maybe not my absolute favourite, but really good. We use a lot of ground venison because it's what the kids like too.

You'll need:

2 lbs ground venison
1lb ground pork
8 strips of bacon
2 eggs beaten
2 large cloves of minced garlic
1 finely chopped onion
A few tablespoons of olive oil
Half a cup of chopped parsley
Half a cup of bread crumbs
Salt and pepper to taste
1 tablespoon of ground mustard
2 tablespoons of worchestershire sauce


Fry the bacon, then dump the grease in a large glass bowl. Mince up the bacon and throw it in the bowl too.

Pour a few tablespoons of olive oil in the same pan along with the finely chopped onion and the large cloves of minced garlic.

Fry them until soft and dump it all in the bowl.

Put the venison and pork in the bowl and pour in the eggs, bread crumbs, worchestershire sauce, parsley, salt and pepper and ground mustard.

Knead the entire mix until uniform consistency.

Form up patties of desired size and place on a tray.

Cool the patties in the fridge for 20 minutes or so.

Heat the grill to medium and cook until just done. For reference, I made 10 patties with this recipe and cooked them about 7 minutes per side. Really juicy.

This is not a meal recipe but for those that want to try bottling. Here's the recipe and steps.
Ingredients:
Salt pork fat.
Deer meat
Garlic clove.

Place one Clove of garlic and one cube of salted pork fat into mason jar. Stuff cubed deer meat into jar. Add one more cube of pork fat. Do not add water. In a large pot fill with water up to the bottom of the neck of your jar of meat. Boil for 3 hours. Remove you jar and then full tighten your lid. This recipe is good for any type of meat.
Once cooled. Empty contents into small sauce pan with some fresh onion and fry. Enjoy with some fresh bread with butter.
We have literally done thousands of bottles in moose, rabbit and deer. It's amazing. It will
Last almost forever in the jars. If it would last that long.


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Quote:

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Originally Posted by Goosesniper

This is not a meal recipe but for those that want to try bottling. Here's the recipe and steps.
Ingredients:
Salt pork fat.
Deer meat
Garlic clove.

Place one Clove of garlic and one cube of salted pork fat into mason jar. Stuff cubed deer meat into jar. Add one more cube of pork fat. Do not add water. In a large pot fill with water up to the bottom of the neck of your jar of meat. Boil for 3 hours. Remove you jar and then full tighten your lid. This recipe is good for any type of meat.
Once cooled. Empty contents into small sauce pan with some fresh onion and fry. Enjoy with some fresh bread with butter.
We have literally done thousands of bottles in moose, rabbit and deer. It's amazing. It will
Last almost forever in the jars. If it would last that long.


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This does not conform to CFIA or FDA standards for meat safety.
Only pressure canning Quarts at 11 pounds of pressure for 25 minutes will eliminate all risk.

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Originally Posted by johny

This does not conform to CFIA or FDA standards for meat safety.
Only pressure canning Quarts at 11 pounds of pressure for 25 minutes will eliminate all risk.

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I believe it's 75 minutes for pints and 90 minutes for quarts, at least that's what my All American pressure canner manual says.

Not sure of actual limits and being consumable. This method cannot guarantee a perfect batch. The smell will let you know if it's bad. There have been a few. I have never gotten sick or anyone else for that matter. It's been done this way for generations. All lived to be ripe and old. Yes for sure there are standards for the general public and all measures are taken with boiling of bottles and all utensils and lids. At the end of the day I still feel comfortable in doing it this way. Also, the salt from a couple of cubes pork rinds tend to protect it. Like I said I'm not sure if anyone ever getting sick. If you open a bad one that didn't seal or there was other contamination you know it. Generally done under these conditions there is little spoilage


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Quote:

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Originally Posted by Gregoire1960

I believe it's 75 minutes for pints and 90 minutes for quarts, at least that's what my All American pressure canner manual says.

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You are right. 90 minutes for meat.

I just finished canning some soup stock and 25 minutes was still in my head.

This year we decided to cook the tenderloin fresh (refrigerate one day to drain blood) then cube it. Cut Peppers onions and mushrooms to a desired size (sliced is my preference) Fry venison till browned on all sides then add vegetables to pan cooking till tender add half a pint of any beer and allow to cook down making a sauce. Serve over a bed of rice.

Some great ideas! Thanks guys, I've tried a few of these now, and have enjoyed all that I've tried. One of my faves so far to add to the list is simply cutting 3/4" medallions out of the back straps or even a loin and pan frying with butter and onions, its quick and it tastes great!

when i just immigrated to Canada and begun hunting with my uncle and his friends(Canadian born guys)i was soo surprised that they dump all the guts-including liver,heart...what a waist...i said that i'd like to keep it and make a stew out of it,just like we do back in Europe after gud group wildbore or deer hunting-make a fresh stew at huntcamp
ive been told that in Ontario hunters dont usually do that since they believe deers liver can be contaminated
i still do that and i didnt have any problems
can share the recepie to do it if...

This recipe has been my all-time favorite so far. It is SO goooooooood!!!

http://www.food.com/recipe/sweet-bac...derloin-139664

We eat more venison than beef, so we just use venison the same way we would beef. Whether it's meat loaf, casserole, tacos, burgers, we just cook it up the same way we would any other meat. For steaks I have used a marinade, but as long as you don't cook beyond medium rare it's all good. The game flavor is in the fat, and if you cook too long that's when game can get dry and tough.

Ok anyone have a recipe for Venison cooked with cloves and served with mint jelly. Heard about this and so want to try it out but need some guide lines.
Thanks

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Originally Posted by Wired

Ok anyone have a recipe for Venison cooked with cloves and served with mint jelly. Heard about this and so want to try it out but need some guide lines.
Thanks

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I don't have a recipe for you, but can confirm that mint jelly and venison go very well together!

Totally missing out on Venison meat this year again. I wish there was a way to buy some deer steaks or something lol

Tonight I had venison ribs done in the slow cooker with ginger ale .... cook on low for 6-8 hours .....finish on the bbq with your favorite sauce . HMMM ! good !
Glen

Venison heart is great cook like a steak and enjoy...Venison chili, stew...made some sloppy joes the other day mmmmm good. I definately prefer the steaks though...back strap wrapped in bacon with a touch of montreal steak ohhh i think i need to thaw some more meat now!

These posts are killing me,, said the guy with no venison this year,

I like doing a stir fry. In a big frying pan or wok put a couple table spoon of olive oil, put to med high heat. Add pre cubed veggies, carrots, celery, white onion, red pepper and green beans, also add lots of minced garlic, some black pepper, some montreal steak spice, cook stirring until veggies start to get tender. Add cubed meat, continue to cook and stir, when meat starting to brown add some sweet and hot Ti sauce, not a lot and then some sweet baby Jays BBQ sauce. Cook until meat is just cooked, I like it still pink in middle. Serve over rice.

My truly favourite venison recipe is Venison Wellington. I found this recipe a couple of years back (not on this website but it is similar):http://www.foodnetwork.co.uk/recipes...ellington.html

It doesn't have the pâté which I prefer (not a fan of the goose liver pâté of traditional beef wellington). Wellingtons are tough to make at the best of times so a few practices with beef might be in order. I was extremely lucky when I tried this with my first venison one. It turned out great but it could have been a nightmare.

Dyth

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Originally Posted by LOWENHART

when i just immigrated to Canada and begun hunting with my uncle and his friends(Canadian born guys)i was soo surprised that they dump all the guts-including liver,heart...what a waist...i said that i'd like to keep it and make a stew out of it,just like we do back in Europe after gud group wildbore or deer hunting-make a fresh stew at huntcamp
ive been told that in Ontario hunters dont usually do that since they believe deers liver can be contaminated
i still do that and i didnt have any problems
can share the recepie to do it if...

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I save ever heart and liver from are deer hunt.

Had a neck roast today...made a nice indian stew out of it...here goes what I can remember:

1 onion diced
1 tsp tumeric
1/2 tsp cinnamon
1 tsp cumin
2-3 tsp chili powder
2 tsp paprika
16ft tsp parsley flakes
4 cloves garlic
2 bay leaves
pinch of cloves
1.5 tsp tandoori marsala powder
1tsp black pepper
1.5 tsp salt
mace or any hot spice to taste

Simmer on medium until meat is fork tender serve over rice and try to save some for the rest of the family luckily for me only me and the dog eat venison and she had some fresh caught walleye instead so I eat the whole thing hehe

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Hands down venison stew, I don't usually have stewing venison, I use either steak or a roast for meat. The secret to any good stew is to really brown the meat, and add what ever vegetables and seasoning you like

I want to share this recipe which I've had twice now. Once with back straps and once with a roast. Easy recipe and absolutely delicious! The only thing I need to mention is the 23 minute roasting time is actually a bit long if there is no bone in the meat, so I cut it down to 18 minutes - depends on the size of meat though. Anyways, highly recommend this recipe!

https://beta.theglobeandmail.com/lif...service=mobile