Venison recipes

[richhodg66]

OK, I tend to like simple food. Good old venison stew is about as good as food gets, we eat a lot of it in chili, chicken fried steaks, I like to make crock pot swiss steaks, most of it is pretty standard without getting fancy and I don't mix fat in with any of it. Never really like it grilled as much.

So, had this recipe for Amish beef and noodles come up and wanted to give it a try with some venison. Amish beef and noodles

The venison and onions are cooking down right now in a heavy pot on the stove. I have some high hopes for this. WHile looking around, there are quite a few recipes for "Amish beef and noodles" I may try one of the more complicated ones later, this one seemed pretty simple. STarting to smell pretty good.

 

[JWFilips]

Sounds good,
I have a bunch of packages of Venison Cubes from my niece. Her husband got a monster whitetail ( 220 lbs dressed) biggest deer I have ever seen! Getting tired of plain stew.....going to try this..... so report back!
Thanks

 

[richhodg66]

There was a similar recipe that involved putting the meat whole and raw into a crock pot, and it also involved several other ingredients, this one just required stuff I had around. I may experiment further, but this is exactly the kind of simple, rib sticking dish I tend to like.

We eat quite a bit of venison every year. Most years I shoot two and that's enough for us now that the boys are out of the house, but 2021, I only shot one and youngest son shot a small one, kind of figured it wouldn't last the year, so we started eating less venison and more other stuff and kind of over comopensated, still had a lot left after the hunting season this year. OK by me.

I have no idea how "Amish" this is, but that seems to be the key word in searches for similar things. We actually have a decent sized Amish community down in Yoder, Kansas. Wife and I spent a weekend there a few years ago, really nice folks, I guess I kind of expected them to be a bit stand offish of people who weren't Amish. One thing I will say, production of good food seems to be something they take pretty seriously, ate at a few restaraunts and from markets there and it was all superb.

 

[popper]

Yoder, Kansas -- yup, good food but used to be much better. Interesting watching them run around in tractors but using hose/buggy for travel. Not sure the Amish folks there aren't few and far between anymore. Went to school with several from there and they weren't all in the Ag school.

 

[fiver]

simple simple.
beef or chicken stock.
a pot.
chunks of deer, steaks, or whatever.
barely boil with the lid on till you run out of stock or the meat falls apart.
garlic if you must... pepper is nice.

noodles, rice, or hot off the pot.

 

[richhodg66]

Turned out real good. Even the wife liked it (she's a lot pickier than I am) I'll definitely be exploring some vaiations of this, for starters, I think some mushrooms might have been nice.

 

[Tom]

Beef and noodles in a broth thickened by the noodles (shake some flour and water in a jar to add if it's too thin) is comfort food extraordinaire! I usually accompany mine with boiled carrots, drained, and tossed with butter.

 

[Farmerjim]

I grind everything except the back strap. I use the ground venison mixed with cheep ground beef .
Last year I ate some of a friends venison ( 1/2 venison, 1/2 boston butt ) sausage. It was the best sausage I have ever eaten. I will try to make some for me.

 

[Thumbcocker]

Simple venison recipe. Thaw. Dust with salt free meat tenderizer, garlic powder, and black pepper. Pour on some olive oil. Grill over lump charcoal till just a little pink inside. Can't do any better. It will make you throw rocks at cow or hog meat.

 

[CWLONGSHOT]

Simple as I can add...

Back Straps
Garlic powder
Salt
Blk Pepper

A Smoker to 140° internal.
Remove allow ta sit 5-10min then slice and enjoy. Uts good on samich sliced thin

Good on crackers

Good as dinner.

I have a entire Back Strap in bottom of fridge waiting on smoker ta warm...

CW

 

[Rick H]

My dinner last night:
Deer Backstraps, cooked in cast iron fry pan in a little butter, Worcestershire Sauce, A spot of Brown Gravy and seasoned with ground black pepper and a bit of McCormick's Steakhouse seasoning. Done medium rare....melt in your mouth good. Whipped up a salad and brown rice to go with it. Simple, fast and about as good as it gets.

 

[fiver]

how do you guys get deer meat to last this long?

 

[Mitty38]

Vacuum pack a fourth of it and freeze. Then keep grubby fingers off it till the end of May.

My favorite thing to do is chilli with venison burger. But I make it different then regular chilli. To highlight the taste of the venison. Rather then rich fatty beef.


Sauce
Two small can of Chicken broth and Two of Hunts canned Garlic and herb, spaghetti sauce. Table spoon of black strap molasses.Table spoon of worsteshire sauce.
Thicken to your liking with tomato paste. Juice of one lime.

Add.
Can of black beans, Can of dark red kidney beans.

Cook the ground venison 1to 2lbs, (depends on how heavy you want your chilli) with an Vidalia onion and a green bell pepper. Till it just starts to brown. Drain then stir in a pack of McCormick chilli seasoning mix.
Then just put it all in a large crock pot and let it finish.
Serve with townhouse crackers.

 

[richhodg66]

That sounds like a great chili recipe. No diubt venison makes better chili than beef. Chicken fried steak too.

 

[L Ross]

We simply don't buy beef. We find it too fatty. Venison for us thank you. Tenderloin and back loin marinaded in Italian dressing and soy sauce over night, pan seared rare/medium rare. Burgers with nothing added, chili, stew, (Sue makes it even better'n my Mom's), extruded jerky smoked, stroganoff, and lots of canned. Oh and neck roasts, OMG, I love a good neck roast. Browned on all sides then put in a crock pot until tender with veggies, some water, Worcestershire sauce. Gosh I like neck roast. Plus it works cooked when ground into mince meat. Oh, oh, venison liver, Mmmm, mmmm. Did I mention cured smoked deer heart, brined in pastrami spices?

Venison, God's gift to hunters.

Edited to add this. Take a whole venison hind quarter, rub salt and black pepper on it. Skewer it on a rod with a couple of prongs to hold it in place. Build a big fire of oak and let it burn down to a bed of coals. Suspend the hind quarter over the coals just high enough that when you put your hand under the meat you have to yank it out after a 2 to 3 count. You'll have to add chunks of wood through out the cooking process. Then rotate the hind 1/4 turn every 15 minutes for 5 hours. Some beer may be required along with some buddies to bull shoot with. Rare to medium rare at the bone. Let it rest 1/2 hour, slice and serve. I like a 10 lb. hind from a small doe the best. Iff'n you don't like that, you don't like meat.

Any left overs go into a kettle with bacon, onions, hominy, a bunch of water, some shoe peg corn, bell peppers, and whatever else might be handy around camp. We called it, Saguamee. Ever school kids loved it. I mean a big kettle, 15 gallon, hung on a tripod over a campfire and slow simmered for hours.

 

[Winelover]

Our ground venison is 100% pure venison. Nothing added. When we make burgers, we add 1 part lean ground pork to four parts of venison. Keeps it from falling apart on the grill. Hardly ever use ground venison for chili or spaghetti. Save it for tastier recipes like stuffed manicotti(100% pure) or stuffed cabbage (4 to 1 ratio), besides burgers.

I gag on venison mixed with beef/beef suet!

Our backstraps are done on the grill, whole, using recipes for pork tenderloin. Favorite is to marinade it for no more than 6 hours in a combination of red wine vinegar, olive oil, dried rosemary, little bit of ketchup and hot sauce. If left too long in marinade, it gets too vinegary. Grill for 20 minutes, turning every five minutes, basting with reserved marinade.

 

[L Ross]

Our ground venison is 100% pure venison. Nothing added. When we make burgers, we add 1 part lean ground pork to four parts of venison. Keeps it from falling apart on the grill. Hardly ever use ground venison for chili or spaghetti. Save it for tastier recipes like stuffed manicotti(100% pure) or stuffed cabbage (4 to 1 ratio), besides burgers.

I gag on venison mixed with beef/beef suet!

Our backstraps are done on the grill, whole, using recipes for pork tenderloin. Favorite is to marinade it for no more than 6 hours in a combination of red wine vinegar, olive oil, dried rosemary, little bit of ketchup and hot sauce. If left too long in marinade, it gets too vinegary. Grill for 20 minutes, turning every five minutes, basting with reserved marinade.

Whole back straps wow! Sue and I cut each back strap into fourths and freeze them like that. Then Sue re-cuts them when semi frozen in inch, inch and a quarter thick pieces before dropping them in the marinade. With veggie sides that is enough for a meal for us. Of course, we can make a meal out of 6 blue gills also. Just can't eat like we used to.

That's why it is fun sometimes to cook for a group of people. You can let it out a little.

 

[Winelover]

Cindy and I have no trouble polishing off half of a back strap.......no leftovers. We cut each backstrap in half, and freeze. Technically, it's half of a backstrap but a whole piece, versus one that is cut into chops.

 

[richhodg66]

I grind and use mine pure as well and use it in anything we'd use hamburger in. I like the back straps for making chicken fried steak.

 

[Rick H]

I add pork loin when making breakfast bulk sausage to help it stick together in the pan. About 10-15% pork. Other than that I grind and freeze the burger pure.