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Thread: Favorite Venison Recipes... Go

  1. #21
    Getting the hang of it

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    Quote Originally Posted by Wired View Post
    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
    I don't have a recipe for you, but can confirm that mint jelly and venison go very well together!

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  3. #22
    Apprentice

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

  4. #23
    Apprentice

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    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

  5. #24
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    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!

  6. #25
    Getting the hang of it

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

  7. #26
    Leads by example

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    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.

  8. #27
    Has too much time on their hands

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    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

  9. #28
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    Quote Originally Posted by LOWENHART View Post
    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...
    I save ever heart and liver from are deer hunt.

  10. #29
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    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

    Sent from my SM-G930W8 using Tapatalk
    Last edited by Deer Wrastler; July 13th, 2017 at 04:31 AM.

  11. #30
    Just starting out

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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

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