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Thread: Favorite Venison Recipes... Go

  1. #1
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    Default 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!

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  3. #2
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    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!!!
    Last edited by seabast; January 3rd, 2017 at 09:12 AM.

  4. #3
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    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.

  5. #4
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    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.
    So many critters & so little time to hunt......

  6. #5
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    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.

  7. #6
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    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.
    My attitude towards you depends upon how you have treated me.

  8. #7
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    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.

  9. #8
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    Quote Originally Posted by Noseyarentcha View Post
    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.
    Thank-you!

  10. #9
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    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.
    "where a man feels at home, outside of where he's born, is where he's meant to go"
    ​- Ernest Hemingway

  11. #10
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    Default Favorite Venison Recipes... Go

    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.


    Sent from my iPhone using Tapatalk
    Last edited by Goosesniper; January 5th, 2017 at 01:17 PM.

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