Venison Recipes anyone?

ERRainman · November 22, 2000, 11:33 AM

With all this talk about first deer, backstraps, chops, roasts, etc. I was wondering if any of you guys have some good recipes.

My favorite is to take a neck roast a leave it in the crock pot until it just falls apart and then mince it up and use our favorite BBQ sauce on it.

Kingcreek · November 22, 2000, 09:21 PM

Bambi Stroganoff is my favorite. Served over noodles or wild rice and a glass of good red wine.

animal · November 22, 2000, 09:42 PM

My favorite(but a real pain in the butt) :
Remove backbone from tenderloin but leave ribs (about 5" long) attached. Make sure ALL the fat is removed. Remove as much of the membranes as you can.

Sprinkle Adolf's tenderizer all over it. Stab it with a fork until your arm gets tired. Marinade overnight in a mixture of:
1/4 cup crushed garlic
1/4 cup balsamic vinegar
1/3 cup soy sauce
1/2 cup chopped green onions
1/4 cup olive oil
parsley

Next day: pull it out of the marinade, roll it in either honey or REAL maple syrup. Coat it with crushed black pepper and dust it with garlic powder. Put it in the smoker and keep it on medium heat for about 4-6 hours. I use green hickory for my smokin' wood. The honey (or syrup) will caramelize, seal the meat, and keep it juicy. Cut between the bones for some real pretty chops.

Dave McC · November 23, 2000, 05:52 AM

Make a marinade in advance, 4 parts soy sauce to one part Worchestershire sauce, add a clove or two of minced garlic and let set for 30 minutes. Score chops and steaks lightly, brush with the marinade,and grill until no more done than medium.

Or, try this.....

Take steaks or chops and moisten,dredge in seasoned flour( all purpose flour, Old Bay Seasoning and Kosher salt). Melt butter in a skillet and add a skosh of olive oil to keep the butter from burning. Saute, not fry the chops, until they brown on the outside, then add just a little butter, and add some minced garlic.As soon as the garlic turns translucent, drench with cooking sherry and remove from the heat. Place venison on a heated platter, and pour the liquid over them.

Serve immediately, with a rice or potato side and a green salad. There will be no leftovers....

Don Gwinn · November 23, 2000, 07:27 PM

I am a Gwinn. I do not cook; I FRY. Always.

In my family, we generally just cut the steaks thin, bread them by dipping them in pancake mix (just the dry powder) and then pan frying them in the lightest oil you can find. Damn, that's good--but keep in mind that this is central Illinois, farm-fed deer that gorges on corn and soybeans most of the year.

We don't get very fancy. That BBQ sounds good, though.

swampgator · November 23, 2000, 09:37 PM

Do a search on any search engine for "wild game recipes", you'll be surprised as to how many come up. I've tried a few new one's like that lately.

The last venison I cooked, I used a recipe from a QDMA magazine.

Gator

Coolray · November 25, 2000, 10:43 AM

The best Venision recipe it Shoot an Antelope!!!! if after you have tasted Antelope and you still want Deer try a finger steak method,dip the meat in an Egg mixture then into seasoned bread crumbs or cracker crums and drop then into a fryer. Very Good.

blackamos · November 26, 2000, 02:41 PM

I like to use
1 part butter
1 part honey
1 part soy sause
Let them sit over night and BBQ them.

OkieGentleman · November 26, 2000, 09:17 PM

Go see if you can find a German cookbook that has been translated into English or Texican if you are from Texas. (Sorry guys I could not help myself)
In Germany you can buy venison and wild game at the market or even on the menu at lots of the better restaurants. So the Northern Scandivanians and the Northern Europeans have lots of super time tested recipes for wild game, from rabbit through wild boar and venison. If you have an old style German restaurant close by, go by and kiss up to the cook and see what recipes you can come away with.
Do something with it besides BBQ. No flames I love BBQ, but three times a day is a bit much.

jbgood · November 27, 2000, 06:27 PM

No offense taken by this Texican, Okie Gentleman. I've often said that English is a second language for me, anyway. I speak fluent Texan, passable English, and some Spanish. Haven't tried Okie. Is it hard to learn?!?

CD1 · November 27, 2000, 08:33 PM

Venison Wellington. The best tenderloin and backstrap recipe Ive ever had. My mother in law has the recipe so I cant post the specifics but just find a beef wellington recipe and substitute venison. On another note, my father in law was in Switzerland last month and he had venison at one of the inns he stayed in. He said he literally used a fork to cut it, the chef at the hotel said he marinated it for TEN DAYS in red wine. Nothing else. You can bet I'll be trying that this year. Keep the recipes coming guys, I cant copy and paste fast enough!

November 22, 2000, 11:33 AM	#1
ERRainman Member Join Date: July 21, 1999 Posts: 76	With all this talk about first deer, backstraps, chops, roasts, etc. I was wondering if any of you guys have some good recipes. My favorite is to take a neck roast a leave it in the crock pot until it just falls apart and then mince it up and use our favorite BBQ sauce on it.

November 22, 2000, 09:21 PM	#2
Kingcreek Senior Member Join Date: October 29, 1999 Location: rural Illinois Posts: 590	Bambi Stroganoff is my favorite. Served over noodles or wild rice and a glass of good red wine.

November 22, 2000, 09:42 PM	#3
animal Senior Member Join Date: April 28, 2000 Location: Mississippi Posts: 705	My favorite(but a real pain in the butt) : Remove backbone from tenderloin but leave ribs (about 5" long) attached. Make sure ALL the fat is removed. Remove as much of the membranes as you can. Sprinkle Adolf's tenderizer all over it. Stab it with a fork until your arm gets tired. Marinade overnight in a mixture of: 1/4 cup crushed garlic 1/4 cup balsamic vinegar 1/3 cup soy sauce 1/2 cup chopped green onions 1/4 cup olive oil parsley Next day: pull it out of the marinade, roll it in either honey or REAL maple syrup. Coat it with crushed black pepper and dust it with garlic powder. Put it in the smoker and keep it on medium heat for about 4-6 hours. I use green hickory for my smokin' wood. The honey (or syrup) will caramelize, seal the meat, and keep it juicy. Cut between the bones for some real pretty chops.

November 23, 2000, 05:52 AM	#4
Dave McC Staff In Memoriam Join Date: October 13, 1999 Location: Columbia, Md, USA Posts: 8,811	Make a marinade in advance, 4 parts soy sauce to one part Worchestershire sauce, add a clove or two of minced garlic and let set for 30 minutes. Score chops and steaks lightly, brush with the marinade,and grill until no more done than medium. Or, try this..... Take steaks or chops and moisten,dredge in seasoned flour( all purpose flour, Old Bay Seasoning and Kosher salt). Melt butter in a skillet and add a skosh of olive oil to keep the butter from burning. Saute, not fry the chops, until they brown on the outside, then add just a little butter, and add some minced garlic.As soon as the garlic turns translucent, drench with cooking sherry and remove from the heat. Place venison on a heated platter, and pour the liquid over them. Serve immediately, with a rice or potato side and a green salad. There will be no leftovers....

November 23, 2000, 07:27 PM	#5
Don Gwinn Staff Emeritus Join Date: March 9, 2000 Location: Virden, IL Posts: 5,917	I am a Gwinn. I do not cook; I FRY. Always. In my family, we generally just cut the steaks thin, bread them by dipping them in pancake mix (just the dry powder) and then pan frying them in the lightest oil you can find. Damn, that's good--but keep in mind that this is central Illinois, farm-fed deer that gorges on corn and soybeans most of the year. We don't get very fancy. That BBQ sounds good, though.

November 23, 2000, 09:37 PM	#6
swampgator Senior Member Join Date: October 14, 1999 Location: Gatorville, Florida Posts: 619	Do a search on any search engine for "wild game recipes", you'll be surprised as to how many come up. I've tried a few new one's like that lately. The last venison I cooked, I used a recipe from a QDMA magazine. Gator

November 25, 2000, 10:43 AM	#7
Coolray Senior Member Join Date: August 10, 2000 Location: Spokane ,wa Posts: 290	The best Venision recipe it Shoot an Antelope!!!! if after you have tasted Antelope and you still want Deer try a finger steak method,dip the meat in an Egg mixture then into seasoned bread crumbs or cracker crums and drop then into a fryer. Very Good.

November 26, 2000, 02:41 PM	#8
blackamos Senior Member Join Date: August 19, 2000 Location: Michigan Posts: 580	I like to use 1 part butter 1 part honey 1 part soy sause Let them sit over night and BBQ them.

November 26, 2000, 09:17 PM	#9
OkieGentleman Senior Member Join Date: August 18, 1999 Location: OKC Metro Posts: 521	Go see if you can find a German cookbook that has been translated into English or Texican if you are from Texas. (Sorry guys I could not help myself) In Germany you can buy venison and wild game at the market or even on the menu at lots of the better restaurants. So the Northern Scandivanians and the Northern Europeans have lots of super time tested recipes for wild game, from rabbit through wild boar and venison. If you have an old style German restaurant close by, go by and kiss up to the cook and see what recipes you can come away with. Do something with it besides BBQ. No flames I love BBQ, but three times a day is a bit much.

November 27, 2000, 06:27 PM	#10
jbgood Member Join Date: March 22, 2000 Posts: 83	No offense taken by this Texican, Okie Gentleman. I've often said that English is a second language for me, anyway. I speak fluent Texan, passable English, and some Spanish. Haven't tried Okie. Is it hard to learn?!?

November 27, 2000, 08:33 PM	#11
CD1 Senior Member Join Date: August 21, 2000 Posts: 320	Venison Wellington. The best tenderloin and backstrap recipe Ive ever had. My mother in law has the recipe so I cant post the specifics but just find a beef wellington recipe and substitute venison. On another note, my father in law was in Switzerland last month and he had venison at one of the inns he stayed in. He said he literally used a fork to cut it, the chef at the hotel said he marinated it for TEN DAYS in red wine. Nothing else. You can bet I'll be trying that this year. Keep the recipes coming guys, I cant copy and paste fast enough!