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Venison Recipe

Discussion in 'Food Talk' started by tarheelfan_08, Nov 28, 2012.

  1. Nov 28, 2012 at 4:45 PM
    #1
    tarheelfan_08

    tarheelfan_08 [OP] Carolina Alliance

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    Killed me a deer last week and got me some steakes, burgers, chops, roast from it. Now I am trying to find some good recipes! Especially some that cover the taste for my wife
     
  2. Nov 28, 2012 at 4:47 PM
    #2
    Kolunatic

    Kolunatic dont tread on me!

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    Bleed it out good in cooler on ice,keep adding ice. I do this along with some salt. Helps take the game out.
     
  3. Nov 28, 2012 at 4:53 PM
    #3
    jammdogg

    jammdogg Well-Known Member

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    I am not a fan of vension due to the gamey taste. I have heard soaking it in milk or buttermilk kills the gamey taste of it, but I have not tried it.

    You can always make it into pepperoni. We had some of our kill made into pepperoni and it is friggin tasty!
     
  4. Nov 28, 2012 at 4:56 PM
    #4
    aphex

    aphex Well-Known Member

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    I was just thinking of posting this the other day, so...

    :popcorn:
     
  5. Nov 28, 2012 at 5:06 PM
    #5
    Kolunatic

    Kolunatic dont tread on me!

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    Yea I usually do some nuggets dipped in milk and eggs,roll in corn meal and fry it in the little fry daddy. Then roll my ass to bed:)
     
  6. Nov 29, 2012 at 7:21 AM
    #6
    aficianado

    aficianado Well-Known Member

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    gamey taste? that is what the food industry had done to us. they have programed into our heads what meat should taste like.

    i love venison!! congrats on the deer! i cook venison in various ways. you HAVE TO treat it like beef and use the different parts of the deer in specific ways. like the tenderloins and backstraps..salt pepper, seared to medium rare. the shoulder..stew. the rump..beat the crap out of it, and make chicken fried steak.

    you lucky dog!! i dont have deer this year. (but i have an elk!:))
     
  7. Nov 29, 2012 at 7:28 AM
    #7
    jgwheeler17

    jgwheeler17 I'm a zit. Get it?

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    i don't do the soak in milk thing. ate some meat after my friend had done it once and ended up sick. . . normally, OP i go with the classic - soak whatever you want to cook the next day in Italian dressing overnight. cut up the meat into small chunks, wrap them in bacon, grill. . simmer a little bbq sauce in a pot on the stove and dip them in it if you want too. . . that's the sure fire way to make it taste great.

    hams and all that, just take them to a butcher and have some cow fat put in it. then you can have hamburger and sausage that taste great.
     
  8. Nov 29, 2012 at 9:06 AM
    #8
    aphex

    aphex Well-Known Member

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    I think you've pretty much summed up how to make just about anything taste great. :p
     
  9. Nov 29, 2012 at 9:14 AM
    #9
    DblstuftTaco

    DblstuftTaco Well-Known Member

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    X2
    I let mine hang for around a week at around 35-40 degrees.
    With venison burger, My wife isn't always a fan, so i add a pound of bacon per 4lbs deer. Bacon works magic..

    I always cook deer steaks to medium / medium rare, it makes a world of difference on a piece of meat as lean as deer.
     
  10. Nov 29, 2012 at 9:22 AM
    #10
    meatman

    meatman I deal with dead animals

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    More than the wife knows!
    I like to take the backstraps and stuff them with Italian sausage and wrap them in bacon, then grill on a low heat till the bacon is crisp.
     
  11. Nov 29, 2012 at 10:25 AM
    #11
    aficianado

    aficianado Well-Known Member

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    here is my favorite way to follow up a game kill.

    keep it simple..salt, pepper..maybe sear it up in butter. med rare. i like that french method of basting it in the butter/oil while it is cooking. makes for a great flavorful crust.

    this is an elk back-strap steak.

    elky.jpg
     
  12. Nov 29, 2012 at 10:27 AM
    #12
    jpneely

    jpneely Well-Known Member

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    i use 99% of my burger meat for hamburger helper haha. then everything else typically goes into the crock pot with different goodies. never had much of a gamey taste to me though? of course its a little different taste but its still pretty good.
     
  13. Dec 1, 2012 at 9:58 AM
    #13
    tarheelfan_08

    tarheelfan_08 [OP] Carolina Alliance

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    Could not agree more, this is a mans meal
     
  14. Mar 1, 2013 at 7:25 AM
    #14
    C O R E

    C O R E Christian Off Road Engineering

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    grill nugget recipe:

    Cut backstrap into 3/4" slabs, coat them with powdered meat tenderizer, pound them with tenderizer hammer, soak in milk for an hour. Take them out, season 1 side with creole seasoning, the other side with garlic/salt/pepper, throw those bad boys on the grill just like mini-sirloins and enjoy. When you get it right, you will know... oh, em, gee.
     
  15. Apr 9, 2013 at 12:22 PM
    #15
    oldstick

    oldstick Middle Age Member

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    I love a venison roast or a front/hind quarter when it is hickory smoked really slow just like a boston butt or something. Can't remember any specifics of time and temp because I haven't done one for a long while. But keep the outside moist with butter or EVO. It will be tougher and much leaner than pork but tastes delicious if it doesn't dry out too much. Slice or chip it up for some killer BBQ sandwiches.
     
  16. Apr 9, 2013 at 12:30 PM
    #16
    Spitfire

    Spitfire Well-Known Member

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    No deer for me this year, but I have Elk meat. In addition ot the good advice here, try some carne asada recipes. Most of them are designed to make lower grade, tougher, leaner cuts of beef into delicious burrito stuffings.

    I marinate the meat in Sunny Delight, with garlic, salt, and pepper, cilantro etc for 24hrs.. Then sear it at high heat on the bbq (mesquite lump charcoal!). Take it off medium rare and slice thin. Make tacos etc.
     
  17. Apr 9, 2013 at 1:06 PM
    #17
    aficianado

    aficianado Well-Known Member

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    good idea spitfire!!

    i like a shot of cheap tequila in the marinade. i do this all the time!!
     
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