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Thread: How do you use your venison?

  1. #21
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    I hardly use beef at all anymore. Treat most game meat like I would beef in a recipe. Still canít beet a nice beef rib steak though.

    Tender cuts like tenderloin and loin are hard to mess up, itís learning how to cook the tougher cuts that has made the difference for me.

    Neck and blade roasts are awesome seared in a Dutch oven and braised on low in some homemade stock for 8 hours. I just pulled one apart yesterday and added homemade taco seasoning for pulled venison tacos.

    You mentioned using the shank meat. I used to curse my way through trimming it all down and grinding it. Now I cross cut with the bone in and make Osso bucco or leave them whole and braise then like a lamb shank. See link below if interested.

    You also mentioned the inside round I believe. I cut this into medallions, pound them to 1/4 inch thick, flour, egg wash, then Italian breadcrumbs makes one hell of a venison parmasean. Youíd be amazed at how many non game eaters become game eaters when you do more than just grind it.

    https://honest-food.net/braised-veni...recipe-garlic/

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  3. #22
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    Quote Originally Posted by fish and hunt View Post
    I hardly use beef at all anymore. Treat most game meat like I would beef in a recipe. Still can’t beet a nice beef rib steak though.

    Tender cuts like tenderloin and loin are hard to mess up, it’s learning how to cook the tougher cuts that has made the difference for me.

    Neck and blade roasts are awesome seared in a Dutch oven and braised on low in some homemade stock for 8 hours. I just pulled one apart yesterday and added homemade taco seasoning for pulled venison tacos.

    You mentioned using the shank meat. I used to curse my way through trimming it all down and grinding it. Now I cross cut with the bone in and make Osso bucco or leave them whole and braise then like a lamb shank. See link below if interested.

    You also mentioned the inside round I believe. I cut this into medallions, pound them to 1/4 inch thick, flour, egg wash, then Italian breadcrumbs makes one hell of a venison parmasean. You’d be amazed at how many non game eaters become game eaters when you do more than just grind it.

    https://honest-food.net/braised-veni...recipe-garlic/
    Gotta try some of these suggestions!

  4. #23
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    Yep great suggestions
    Guns have two enemies................rust and government

    OFAH and CCFR member

  5. #24
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    I do completely boneless, steaks, chops, the odd roast and the rest gets trimmed up in chunks, silver skin and sinew carefully removed and then meat is frozen until I get a few days in Jan or Feb that is going to be just above 0 C and let the meat just barely unthaw and do my grind in the unheated man-cave. I mix about 20% beef fat by weight in my grind and the flavor I find better then pork personally. I try not to open any neck or bones as I have no interest in brain or spinal fluids in my meat, just a personal choice if I can help it.
    John

  6. #25
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    Quote Originally Posted by rf2 View Post
    I am curious: why go to all the trouble with trimming if it all ends up going through a grinder anyway? Don't get me wrong, I trim all the regular cuts very well, but stuff that goes in the grinder, not so much. I find that that a reasonable amount of fat, etc. in the ground meat does some good.
    In most meat a little fat (marbling) does indeed add flavour. Same with deer but the exterior fat, the 'Tallow' is not very good flavour wise, in fact, it's rather nasty on the roof of your mouth. So the fat exterior are stripped off, as you have already done.

    But then venison is too lean, so to make sausage, etc, you have to add pork fat (usually 20%) to keep the meat moist enough to work with.

    Keep the Tallow if you are into Black Powder and you (or someone you know) can render it into bullet lube
    Last edited by MikePal; November 30th, 2021 at 06:00 AM.
    Arte et marte (By Skill and by Fighting)...The RCEME motto

  7. #26
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    A sizeable portion of my venison goes to ground and is utilized in recipes such as spaghetti, taco's...etc.
    Excellent dishes that we enjoy a plenty.

  8. #27
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    Quote Originally Posted by newbiehunter View Post
    Do you saw the rib bone to make them shorter?

    Sent from my moto g(8) power using Tapatalk
    Yes, exactly.

  9. #28
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    For backstraps and tenderloins, I always leave them in oil with some salt, pepper, and garlic overnight. Then BBQ them the following day.
    For Shoulder roasts, I will slow cook them in a pan with potatoes for a couple hours. On old deer I will cube it and pressure can it.
    For Rump and Round I will cube them and add onions, salt, pepper, and pork lard and slow cook them in a pan for 2 hours. But I will primarily use this for pressure canning. Especially on older deer.
    Rib meat, Flanks, and shanks, I will grind down for burgers and sausages. I add salt, pepper, onions, garlic, fish batter (or tortillas), and add 1/5 pork fat.
    Heart and liver cubed and slow cooked like a shoulder roast. However I do not eat liver from deer over 3.5 years old.
    "When you're at the end of your rope, tie a knot and hold on"
    - Theodore Roosevelt

  10. #29
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    https://outgrilling.com/venison-snack-sticks/

    Folks here is the link for the easy peperette recipe where you can use your BBQ or home oven. Click "skip to recipe" button to get the recipe with ingredient quantities. You could add pork or beef fat to this one if you want a softer stick. There's also some good summer sausage recipes here too. Make sure your wife has a good sense of humour before eating these sticks, as they tend to make the average man's bum speak a little after having a feed. Have an annoying, clinging girlfriend that you want to dump? Eat about three pounds of these, wait about two hours, then take her on a final date to the bowling alley...

  11. #30
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    Something to consider that hasn't been mentioned yet is to utilize the bones in making a killer game stock. But don't take my word on it, let Hank tell ya!

    https://honest-food.net/venison-stock/

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