Venison Recipes

Sometime ago I wanted to take my family on another camping trip which everyone in my family seems to enjoy. I wanted to make this one a little different because I know people get bored with the same limited food choices. So I decided to come up with a more exciting camping recipe than usual.

If you feel like trying something different when camping and you have a camp fire going here is a great dish for you. This Venison Goulash recipe will get your taste buds going.

The day is drawing to a close and you have lit a camp fire. You are going to prepare a dish in a Dutch Oven or an earthenware pot and place onto the embers of your camp fire. This dish is highly nutritious, full of vitamins, iron and minerals. It is also very rich and tasty.

The meat ingredient for this dish is Venison. Venison has a strong meaty flavor which other meats you buy in the shops do not have. It is so much higher in vitamins, protein and iron, much more so than other meats. Another excellent benefit is there is no fat or very little of it.

INGREDIENTS - serves 4

11/2 lb (700 grams) of venison cut into cubes
2 tablespoons of olive oil
3 medium onions thinly sliced
2 tablespoons of paprika
salt and pepper
1 large red pepper thinly sliced with pith and seeds removed
2 cloves of garlic finely chopped
1/2 a bottle of red wine
4 large carrots chopped
1 pint of water

METHOD

Put the olive oil in a large pan and warm it up. Add the rich textured venison and sprinkle on the salt and pepper for seasoning. Also add the paprika for that little extra taste.

Brown the meat to seal in the goodness and taste. Add the onions and garlic. Saute until the onions are soft. Add the red wine and simmer for 10 minutes. This will give the meat extra richness and flavor.

Transfer all the contents into a Dutch Oven or an earthenware pot. Add the carrots and a pint of water. Put the oven or pot onto the embers of your camp fire and surround the pot with the embers.

Do not cover the pot so you can examine the contents from time to time. Cook for approximately 1.5 hours until the venison is tender. Use a fork to test the meat.

This dish is traditionally served with wide noodles but you may prefer mash potatoes or rice. I hope this recipe has wetted your appetite. It really is a delicious, good, wholesome meal full of vitamins, iron and minerals.

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A good many people will love to get their hands on a good recipe for a deer meat dish. For most, this is not the first time they will be trying their hand at cooking deer meat and for a few it will be and these people will be more than grateful to get a few good venison cooking tips.

Irrespective of you being a seasoned cook or a newbie the following tips will be very useful to you:

The first thing to remember is to never over-cook the meat. , the more you cook red deer meat the more it will dry. Once the meat has dried there are few and very difficult ways to moisten it again, and even the gurus have known to have given up.

Set the internal temperature to not more than one hundred and forty degrees because this is the temperature the meat begins to dry. In order to accurately determine the degree of preparedness of the meat it is advisable to use a meat thermometer.

Allow the meat to soak in the juices when you remove it from the fire. Keep it covered for at least fifteen minutes and serve it hot. If you want you could fry or brown the meat fast over a fire. However, prevent it from getting over cooked. Whatever you do, you still have to allow it to rest before serving it.

Some of you will just love to broil or grill the venison meat, if you do decide to broil or grill the meat stop cooking when it is rare or medium done.

Many people will definitely consider marinating the venison meat in a favorite sauce. This does keep the meat very tender and ads to the taste as well. Most of the time adding moisture to the meat while grilling is not necessary. However, try spreading a small quantity of butter or grease over the meat before cooking. If you have broiled or grilled the meat remember to let it soak in the juices for at lease 10 minutes before serving it.

Stews and pot roasts are more ways to prepare venison meat. These are slow cooking ways and the cooking is done over low temperatures. Both the techniques require crock pots that make the entire cooking process of cooking venison meat very simple.

When cooking venison meat it is a good practice to use a pair of tongs to turn or pick the meat. This is a way of piercing the meat and allowing a bit of the juice and flavoring to penetrate the meat.

There is a lot to be learnt about venison meat cooking and there are a lot of tips at many portals that offer information for free. Try reading some books as well about venison cooking before starting out to prepare your own venison dish. In no time at all you will have mastered all the tricks of venison cooking.

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Deer hunting season is over and you have venison to deal with. What do you do? Here is what my hunters do. The venison should be left to age for 10-14 days in temperature between 35-42 degrees without the hide before processing. If the temperature is warmer than that the meat is cut up and refrigerated, canned in jars or frozen. Some is ground up for burger. Some is made into sausage after the steaks and roasts are cut.

The tenderloin rarely makes it to the freezer as it is the easiest and quickest to cook. I slice it into 1-inch pieces, butterfly it and fry it up with onions and mushrooms. Venison burger mixed with ground pork is delicious. I never mix the two together before freezing as venison will keep longer frozen than pork. I mix them just before cooking. Sausage meat is spiced, put into casings and hung to dry overnight before smoking. The heart and liver are utilized as well, nothing is wasted.

I have been cooking venison for many years. I have tried dozens of recipes and methods. This way is one of my favorites. I put the round steaks in a pan, pour buttermilk over to completely cover and let them marinade overnight or longer in the refrigerator. The next day I drain off the buttermilk and dredge the steaks with seasoned flour. I dice a few pieces of bacon and brown it in my cast iron pan. I add a few cloves of garlic and then I brown the steaks well and top with thinly sliced sweet onion. To that I cut red, green and yellow bell peppers into strips and layer them on top. Sometimes I add sliced mushrooms. Last I pour dark beer over the whole works, put the cover on and bake in the oven at 350-degrees for about an hour.

The buttermilk will tenderize the steaks and you will be able to cut them with a fork. This marinade works well for grilling also.

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Everything I write about is from personal observation and life experiences. I love to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website http://www.pothaven.com was created because of my interest in quality cookware and cooking.

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Marinate venison in yogurt or buttermilk. ( The yogurt or buttermilk will help break down the proteins in the meat to make it more tender)Then wash thoroughly

2 lbs. Marinated venison meat
2 tbsp. olive oil
1 cup chopped celery
1 diced medium onion
6 med potatoes cubed
12 small carrots
1 tsp. Garlic powder
2 bay leaves
1 tsp. salt
1/2 tsp. pepper
1 tbsp. sugar
1/2 tsp. paprika
1 tsp. oregano
1 tsp. thyme leaves
1/4 tsp. nutmeg
1 cup red wine
Brown the cubed meat in oil; add two cups of water, along with all ingredients except carrots and potatoes. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender.

OR

09/12/2006

1 lb. round venison steak
1 tsp. salt
1 cup breadcrumbs
1/2 tsp. sage
1 egg
1 cup milk or broth
1/2 cup finely chopped celery
1 small onion
1/4 tsp. black pepper
1/2 cup flour
1/2 cup water
2 tbsp. Canola oil

Mix breadcrumbs, milk, egg, and seasonings to make stuffing. Salt the meat and cut into 2″ x 4″ pieces. Spread each piece or meat with stuffing and roll, fastening the rolls with toothpicks. Roll in flour and brown in skillet, using the canola oil. Remove from skillet, place in a roasting pan. Add water, cover, and cook for 2 hrs. at 375 degrees.

Try these two great recipes when you want to impress your family and freinds with you great cooking. you don’t have to tell them where you got it be like i always knew how to cook it will be our little secret. look for more recipes coming soon.

Ingredients:

venison

burgundy wine

2 eggs, beaten

bread crumbs (plain or italian)

garlic powder to taste

salt and pepper to taste

vegetable oil

Directions:

Place venison cutlets in enough wine to cover. Marinate in refrigerator overnight. Sprinkle with salt, pepper and garlic powder to taste. Dip cutlets into beaten eggs and then into bread crumbs. Place cutlets in skillet over medium heat and pour enough oil in skillet to reach halfway up the cutlets. Cook until golden brown and turn cutlet over. Repeat with the other side. Remove cutlets from skillet and let cool a couple of minutes

Vension is the new beef, everyone loves the idea of eating venision but not many people have the experience or the knowledge of how to cook the animal. This recipe is a great way to gain your experince with cooking Venison. The crispyness of the deer with a great cold one will be wonders after a long day out in the field hunting. Very easy to follow recipe you will be saying after this why did i ever eat fast food.

look for more articles on recipes as well as great hunting stories from numerous amount of hunters from the United States. They share their recipes and experinces to make your hunting here on out more benifecial for a better hunt and better eating. We are all about the huge kill but its what you do with that kill which also leaves a great impression in your mind and the mind of those tasting it.

“Tis the season for venison!”

Hunting season opened the week before thanksgiving in Virginia. Since we are in North Carolina, why does it matter when hunting season opened in Virginia?

I was born and raised in Virginia and my parents still live there and my dad hunts, ALMOST every day of the season. He killed 2 deer already and having visited over the holiday weekend, we brought some home to freeze. I feel very fortunate to have a resource (Dad). It’s better than store bought and cheaper too.

I grew up on the stuff and I love it. What do we do with it? Well my favorite recipe of all is to follow Julia Child’s recipe for Boeuf Bourguignon. I even served it at a private party for 150 people and even though it was labeled, people didn’t see the label and many people who swear they do not eat venison, loved it. Better yet, hunters who eat venison all the time told us that it was the best they had ever eaten.

What else do we do with it? Venison Stew, Venison Jerky (my niece J.J.’s husband Chris makes the best), Venison ground up in everything from Spaghetti to Sloppy Joes, Venison Barley Soup, Venison Mushroom Soup, Marinated Grilled Venison Kabobs, Venison Sausage, Venison ala Mode, Venison Roast, Stuffed Venison Roast, Venison Chili, Venison Daube, Venison Steaks, Venison Chops, Venison medallions, Venison Braised in Balsamic Vinegar, Venison Enchiladas, Venison Burritos. That’s enough to get you cooking!

My everyday Venison Stew Recipe:

2 pounds venison stew meat
1 small onion, peeled
Several sprigs of parley, thyme and 1 bay leaf
3 tablespoons olive oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme
2 bay leaves
1/4 cup flour
4 cups stock
4 russet potatoes, peeled and cubed
4 carrots, peeled and sliced
3 T butter
1/4 cup flour
Salt and black pepper
Crusty bread

Pressure cook venison with onion and herbs, with enough water to cover under pressure for 30 minutes. If you don’t have a pressure cooker, you can simmer; it will just take alot longer. Cool, strain, reserving stock. Shred venison.

Saute onions, celery and carrots in olive oil until onions are translusent. Add garlic and cook a minute longer. Add to venison and stock. Add potatoes, carrots, thyme and bay leaves. Cook until potatoes and carrots are done. Season with salt and pepper to taste. Make a roux with butter and flour stirring until lightly browned. Add to venison off the heat and whisk in to remove lumps. Serve with bread for dipping.

For another great venison recipe: visit our recipe-of-the-week Venison Bourguignon

I realize that everyone doesn’t have access to venison and lots of people have an opinion about it, but I know, if you like beef, you’ll like these recipes.

The deer populations, at least in our area, are a are huge and a real menace. We have a compound around the vineyard to keep them out. Too bad my husband doesn’t hunt because it would help in reducing the population and keep good food on the table. In the meantime, enjoy these recipes for venison and if you want recipes from the list above, do not hesitate to ask.

Peggy Bloodworth left a job as a sales VP in a high tech company entertaining clients around the world for a personal chef and catering business where she is chef for swank party givers in Research Triangle Park, NC. More party ideas, recipes, menus and pictures can be found on her website swank website. She maintains a large garden and vineyard. Menus are well researched, recipes are mostly original and the ingredients are fresh, organic and frequently from her garden.

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Jerky has a flavor of its own, and many folks just love it. Since venison has a flavor of its own, when you mix a great jerky recipe, with the wild flavor of venison, you get a great combination that is sure to be loved by all.

There is approximately 186,000 websites on Google that have something to say about venison jerky, and some great recipes can be had I’m sure. Whether you choose to make venison jerky or not, you may wish to try out any recipe on some cheap flank steaks from you local market.

This will allow you to try the recipe first and save your venison for a recipe that you think will blend with the taste of wild meat. I don’t want to waste my venison on something that I won’t get the joy of eating after, and I’m sure you won’t either.

Venison won’t mix well with some jerky recipes, at least thats what my taste buds tell me anyway. I like the wild flavor, and wish to incorporate that into my jerky.

Jerky is a great gift for most anyone, and will last quite a long time if prepared correctly. So be sure that you follow the recipe to a t. Trimming any fat will definitely help in the preservation. If you remember the leaner the meat, the better, then you should be alright.

So if you are lucky enough to bag a deer this fall, consider turning some of it into a tasty treat, that may, or may not last, longer than your supply of deer meat.

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