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> venison recipe wanted
venison recipe wanted
@ 08:04 am (GMT) |
john blacki'm talking south texas whitetail. i have a son and friends that like the way they cook it, but not me or my wife. its tough and gamey. we have resorted to cutting the backstrap, roasts, loin etc into small pieces, beating the hell out of it to tenderize it, soaking it in milk, dragging it through flour and egg mixture, then deep frying it in veggie oil. tasted great with a lot of salt and pepper, but we need a better more healthy way. i have tried various internet reciepes that say their way is better than t-bone steak. BS. i need an EASY to understand prep and EASY way to cook recipe. thanks! |
Replies
@ 11:34 am (GMT) |
Warwick MarflittRe: venison recipe wantedJohn. How long do you hang the animal in the chiller for? It needs to hang for at least 7 days.Are they fat healthy animals? Back steaks are best fried with real cows butter in a really hot pan seared and browned on the outside and pink n juicy on the inside with salt n pepper to taste with an egg for breakfast or with fresh steamed greens n Potatoes (winter) or a yummy fresh crunchy green salad (summer) Venison shouldn't be tough...... it's the meat of Kings and we used to be hung for stealing it! |
@ 03:20 pm (GMT) |
Joshua MayfieldRe: venison recipe wantedJohn, I tried this recently and used some tough cuts intentionally. It made them tender and delicious. It takes time to cook but you can cook a lot and save it for later. I put it on rice but you could do a lot of different things with it. https://www.fieldandstream.com/venison-carbonnade-recipe/ |
@ 08:28 pm (GMT) |
Luis VazquezRe: venison recipe wantedHi John:Here are some recipes for you and how to remove the gamey taste if you want to. I actually like the wild flavor of game so I dont mess with it but here it goes. To remove the gamey flavor of wild game place the thawed meat on a container with cold water and salt and leave in the fridge for 2 to 3 hours and done. 1 tablespoon of salt for every quart or liter of water. Venison Roast tacos made in a crock pot 2 .5 or 3 lbs of Venison in chunks One white onion 1 and a half tableapoons of minces garlic 1.5 tablespoons of italian sesoning 2 tablespoons of salt free all seasoning like Mrs Dash 4 or 5 chile pods 5 bay leaves 1 dark or amber beer 3 tablespoons of beef bouilion Place all ingredients on the crockpot Fill pot with water Cook for 8 hours on high Once cooked shred the meat with a couple of forks and place on a pot. In a blender pour the liquid from the crockpot, the chile pods and onion and blend it all together amd pour on the meat in the pot. Bring it to a boil and seson as desired. Use soft corn tortillas for tacos, top with fresh cut cilantro and onions, squeeze a little lime juice and some roasted salsa. Pair with a nice amber or hefweizen beer It looks complicated but only takes 20 minutes to prep and then another 10 to 15 after cooked I'll post some more tomorrow |
@ 08:35 pm (GMT) |
Mike DavisRe: venison recipe wantedalot is in the aging..as said above,and in thread below..... you CAN take out your steak and sit it in fridge for a couple of days before cooking....gives it a little more time,sat in basic marinade helps...soy,honey,little vinegar or wine and some cooking oil....stir it around every now and then....I ASUME you are cutting across grain of meat???? like ringing a log...it always amazes me how many people dont as they dont know any better.if you rings/steaks are 1/2" thick a good pounding with Maxwell before cooking never goes astray...you are in effect giving it a prechew.also ASUME you have removed the silverskin???? the layer coating muscles...this is the tough bit...take it off and its like eating bread with crusts removed. my latest trick for aging involves two buckets one with holes in base inside the other...fill with meat and poke in fridge,stiring daily. the blood has somewhere to go so meat ages nicely. |
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@ 08:42 am (GMT) |
Luis VazquezRe: venison recipe wantedFor the prevoius recipe, for the chile pods use preferable Pasilla or Guajillo peppers, if not the regular red chiles will do. These you can find at the mexican food isle in most supermarkets. |
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@ 10:42 am (GMT) |
Luis VazquezRe: venison recipe wantedGrilled deer steaks, these you cannot place in water with salt, they have to be in natural state but the wild flavor is minimal.I use the back straps or round and cut the steaks at least 3/4" thick. I sprinkle with coarse sea salt and pepper and grill them on high heat, looking to sear them and once ypu have good dark grill marks flip and sprinkle with salt, sear this side as well and done. It must be cooked medium rare for best flavor and you can top it with some cowboy butter, pair it with a red wine or beer of your choosing. Venison does not have fat and the one it does is very bad tasting and it must be removed, therefore the meat will dry when overcooked. Some say the deer must be hung for a week or two or more for the meat to taste good, this is simply not true, at least not for me. We usually kill our deer in late October early November here in AZ and its usually mid 70's to mid 80's so we can't hang them too long, they spoil in a day at those temps. We usually skin and debone the same day and place all the cuts in a cooler within 12 hours of the kill. When we do get a hunt in the winter when it is colder and we are able to hang the deer for a week or more the flavor is the same as the ones from the earlier hunts. |
@ 09:48 pm (GMT) |
Charlotte BridgestoneRe: venison recipe wantedMy Wife's Venison Backstrap Steaks with Mushroom Cream Sauce RecipeIngredients: 3 (8-ounce) venison backstrap steaks, free of any silver skin Salt and pepper Garlic Butter Chopped onion 1 pound fresh mushrooms 1 cup heavy cream Directions: Season venison steaks with salt, pepper, and garlic (or your favorite seasoning). Sear steaks in a cast-iron skillet on medium-high heat until you achieve a nice crust but still rare in the middle. Feel free to add fresh herbs to the butter you’re sauteing in, as it will add extra flavor. Remove steaks from heat and place them on a baking sheet. Place baking sheet in the oven at 425 degrees and cook to an internal temperature of 130 degrees. In your skillet, add 1 tablespoon butter, and as it melts, add 1 teaspoon of garlic and 1 tablespoon of chopped fresh onion. Add 1 pound of fresh mushrooms to the skillet. Saute until the mushrooms are soft. Then add 1 cup of heavy cream and reduce until thick. Season with salt and pepper as desired and set aside. Serve venison steaks with mushroom cream sauce. |
@ 07:08 pm (GMT) |
Henry CavillRe: venison recipe wantedEasy Crock-Pot Venison Korean BBQ Recipe2 pounds venison, cut into stir-fry size bites 1 packet of Campbell’s Korean BBQ Slow Cooker Sauce Rice noodles Water (for cooking rice noodles) Bag of spinach Rinse and pat dry venison; cut into stir-fry size bites and add to Crock-Pot. Pour slow cooker sauce on top of venison and stir to distribute. Place lid on Crock-Pot and set on lowest setting. Cook for 5-7 hours. Prepare rice noodles per instructions and plate with spinach. Scoop portions of meat and sauce on top of noodles and serve. |
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