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Thread: Venison

  1. #1
    rowdyhillrambler is online now VSalonistas
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    Default Venison

    Just put a lot of deer in the freezer. Please share recipes, i have every cooking method available and we are pretty experimental. I have tons of ground, backstrap, tenderloin, shanks and what not. If it sounds to crazy, bring it on.. Got a lot, plenty to experiment.

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    steve garro's Avatar
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    Default Re: Venison

    Fajitas!
    - Garro.
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  3. #3
    rowdyhillrambler is online now VSalonistas
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    Default Re: Venison

    Holy shit! So simple, I never thought of it. Kudos!

  4. #4
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    Default Re: Venison

    Try this for the marinade:

    1/4 cup lime juice
    1/4 cup tequila
    4 crushed garlic cloves
    2 TBL rough chopped cilantro leaves
    2 TBL veg. oil
    2 tsp worchestershire
    1 tsp dried oregano
    1 tsp red pepper flakes
    1 tsp ground cumin
    1 tsp ground coriander


    Works really well for steaks, fajitas and kabobs.

  5. #5
    rydesteel is offline VSalonistas
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    Default Re: Venison

    don't over cook it.
    emptiness is till fullness comes

  6. #6
    SpeedyChix's Avatar
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    Default Re: Venison

    Recently made a largish batch of this with ground venison.
    Didn't use any butter and WAY less sugar. Fills more squash too (unless you're after LOTS of meat to squash ratio).
    Love the cranberries and will add more of them next time. Excellent blend of tastes.

    Venison and Wild Rice Stuffed Acorn Squash Recipe - Allrecipes.com


  7. #7
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    Default Re: Venison

    Quote Originally Posted by SpeedyChix View Post
    Recently made a largish batch of this with ground venison.
    Didn't use any butter and WAY less sugar. Fills more squash too (unless you're after LOTS of meat to squash ratio).
    Love the cranberries and will add more of them next time. Excellent blend of tastes.

    Venison and Wild Rice Stuffed Acorn Squash Recipe - Allrecipes.com

    OHMYGODSPEEDYthatlooksoutofthisworld!!!!!!!!!!! i'm so doing that.

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    steve garro's Avatar
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    Default Re: Venison

    Quote Originally Posted by rowdyhillrambler View Post
    Holy shit! So simple, I never thought of it. Kudos!
    Yeah, huh?
    I like Dorman's recipie too but I like:

    A little orange juice
    A little viniagre
    A little olive oil
    Hotsauce (Red Devil, Tapatio, Tabasco, Cholula, ect)
    a lemon & a lime, sliced thin
    A onion sliced thin (not to be confused with the onions & peppers you will grill the meat with)
    Then add to taste:
    Red pepper
    Black pepper
    Salt
    Ground Cumin
    powdered garlic (sticks better)
    pinch of tumeric
    A shot of good tamari
    A little brown sugar
    mix well so you can taste & tune up before you add the meat - more hot, more salt, more sweet, more sour, ect - the big Thai Four.

    Let sit a good 48hrs, stir a few times a day at least, take meat out but save a little liquid for basting.
    Grill HOT with the onions & peppers.
    Serve with shredded cabbage, pico de gallo, and guac with lime wedges.
    - Garro.
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    bellman's Avatar
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    Default Re: Venison

    Not much venison around here but I have a freezer full of elk most years. One of my alltime favorites is steamed buns.

    Filling;
    3/4 pound ground venison
    1/3 pound kimchee chopeed finely
    1/3 pound tofu
    fist sized pile of green onions chopped fine
    1 table spoon flour (maybe a touch more if your kimchee or tofu is really runny)
    1/2 an egg
    crushed garlic
    sesame seeds

    Dough;
    1-1/2 cup flour
    2/3 cup water
    1 egg yolk
    little salt
    little salad oil.

    make the dough with the flour and egg in a bowl adding the water as you go little by little. Once its done let, wrap it in plastic and let it sit for a half hour.

    Mix the filling in a bowl. it seems to work better by hand but whatever.

    make thin 4-5" round wrappers out of the dough with a rolling pin.

    put a pile of filling in the middle thats small enough to allow you to close the shell around it like a sealed taco.

    dust them with a little cornstarch and steam them for 7-8 minutes.

    dipping sauce;
    soy sauce
    sesame oil
    chopped green onion
    sesame seeds
    finely chopped jalapeno or serrano
    black pepper
    red pepper

    I use alot of green onion in my sauce, the bits hold the sauce and stay on the bun easier when you eat it.

    Oh yeah, this is kind of a fussy meal to make, it may be better done with friends where everyone can help with the rolling and cooking while you are bee-essing in the kitchen.

  10. #10
    caleb's Avatar
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    Default Re: Venison

    Quote Originally Posted by rowdyhillrambler View Post
    shanks and what not.
    I boned my shanks and added them to the sausage pile. Seemed like a waste, but I don't have a proper bone saw.

    This is basic, but how exactly do you cut a shank, and what tool are you using?

  11. #11
    rowdyhillrambler is online now VSalonistas
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    Default Re: Venison

    Most people tend to use the shank to grind up for either sausage or simply ground. The shank is, basically, the calf muscle. There is really no point in trying to cut away them meat from the bone. Although, what most do not do is to cook the shank. It is absolutely life changing if braised long and slow.. Can be used for stock, but next time you are butchering a deer, save the shank and give braising a try. It is amazing.

    I have a couple of good bone saws, look similar to a hacksaw. A good investment if you are going to do quite a bit. They are not super expensive, and i think necessary for getting the most meat.

    There is a catalog you need to order called The Sausage Maker. It is a catalog i order a lot of stuff thru.

    Quote Originally Posted by caleb View Post
    I boned my shanks and added them to the sausage pile. Seemed like a waste, but I don't have a proper bone saw.

    This is basic, but how exactly do you cut a shank, and what tool are you using?

  12. #12
    rowdyhillrambler is online now VSalonistas
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    Default Re: Venison

    Excellent!! I am always looking for a way to use up some of the squash we have, and this is a great idea.. I eat the fool out of venison stuffed peppers, and i bet these would freeze good also.

    Quote Originally Posted by SpeedyChix View Post
    Recently made a largish batch of this with ground venison.
    Didn't use any butter and WAY less sugar. Fills more squash too (unless you're after LOTS of meat to squash ratio).
    Love the cranberries and will add more of them next time. Excellent blend of tastes.

    Venison and Wild Rice Stuffed Acorn Squash Recipe - Allrecipes.com


  13. #13
    caleb's Avatar
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    Default Re: Venison

    Quote Originally Posted by rowdyhillrambler View Post
    Most people tend to use the shank to grind up for either sausage or simply ground. The shank is, basically, the calf muscle. There is really no point in trying to cut away them meat from the bone. Although, what most do not do is to cook the shank. It is absolutely life changing if braised long and slow.. Can be used for stock, but next time you are butchering a deer, save the shank and give braising a try. It is amazing.

    I have a couple of good bone saws, look similar to a hacksaw. A good investment if you are going to do quite a bit. They are not super expensive, and i think necessary for getting the most meat.

    There is a catalog you need to order called The Sausage Maker. It is a catalog i order a lot of stuff thru.
    Thanks for the info. I'm going to get a proper meat saw for next year. One of my great regrets from this last round of butchering was realizing that I didn't have the tools or know how to properly cut a whole crown rib roast. Next year.

    Hank Shaw has some good looking venison shank recipes, if you haven't already seen them. If they're anything like a well cooked lamb shank, I can see how they could be life changing. Flanks and Shanks | Hunter Angler Gardener Cook

  14. #14
    rowdyhillrambler is online now VSalonistas
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    Default Re: Venison

    Yea, i am pretty familiar with Hunter Angler Gardener Cook, and there is some good info on there. Before you order a bonesaw, let me know. I bet i could come up with one for you.

  15. #15
    SpeedyChix's Avatar
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    Default Re: Venison

    Good stuff here. I'm still working on getting another deer before archery season is over. Been enjoying the venison from the first one. Skinned in the garage and an afternoon of silver skin trimming. Any speedy way of accomplishing that?

  16. #16
    caleb's Avatar
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    Default Re: Venison

    Venison steak on the table tonight. Simple sides, but it was a good meal.


  17. #17
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    Default Re: Venison

    Quote Originally Posted by SpeedyChix View Post
    Skinned in the garage and an afternoon of silver skin trimming. Any speedy way of accomplishing that?
    The fascia?
    We never get to picky beyond the big pieces & fat globs - keeps moisture in!
    - Garro.
    Steve Garro, Coconino Cycles.
    Frames & Bicycles built to measure and Custom wheels
    Hecho en Flagstaff, Arizona desde 2003
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  18. #18
    rowdyhillrambler is online now VSalonistas
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    Default Re: Venison

    Bad news, trimming silver skin is a labor of love. The most important tool is a very sharp knife and a small pair of needle nose type pliers. I dont worry about gettin all of it, mostly just removing the fatty areas and then cutting out the silver skin until i get tired of doing.. Sorry, but no magical way. Pliers will help, but, SHARP knife.

    Quote Originally Posted by SpeedyChix View Post
    Good stuff here. I'm still working on getting another deer before archery season is over. Been enjoying the venison from the first one. Skinned in the garage and an afternoon of silver skin trimming. Any speedy way of accomplishing that?

  19. #19
    Shinomaster's Avatar
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    Default Re: Venison

    Twowheels shot Bambi last year. I bet he has some good recipes.

  20. #20
    rowdyhillrambler is online now VSalonistas
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    Default Re: Venison

    Last night it was cool and rainy.. Put me in a home cooking, nothing fancy, curl up and eat kind of mood.

    Pounded out/tenderized 4 tenderloins to about 1/4" thick. Quick wash of buttermilk/egg then dredged in flour, salt, pepper, garlic, and white pepper.
    Lightly pan fried, sort of the same way you would chicken fried steak.

    I got a whole bunch of potatoes downstairs, so i boiled six of those and added a little sourcream and some dill. Mashed potatoes.

    Peas/dill

    Heres the jam though.. Buttermilk and white pepper gravy. Dear God; if your up there, why didn't i figure this out earlier.

    Made a garbage mans plate.

    Tenderloin on bottom, mashed potatoes snuggling up on top, peas as a bed partner and a thick winters blanket of white gravy.

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