Venison Recipes
76Summer Sausage
Venison Recipe
When the hunting season ends, I like to open our freezer and gaze at those tidy white packets of wrapped venison, stacked on the shelves like bricks of gold. And considering what farm-raised venison sells for these days, it has become the meat equivalent of 24-carat bullion. Specialty game shops across the country charge up to $50 a pound for loin chops and other choice cuts of farm-raised venison (tougher cuts such as shoulder run substantially less, though still far more than beef or even lamb). Using an average of $20 a pound, I figure each doe I harvest provides my family with meat that would cost a nonhunter $1,000 or more. Those prices make king crab legs and lobsters look like items in the food bargain bin.
Why the high premium on venison? First, deer, elk, and antelope meat is good for you. Venison is low in calories, cholesterol, and fat, especially the saturated kind. It’s also high in iron and vitamin B-12. Many people consider venison the original free-range, organic meat.
Second, wild venison is good for the environment. I don’t know about domestically raised deer and elk, much of it grown in New Zealand, but the whitetails and pronghorn I harvest each fall tread with a gentle hoofprint on the landscape.
Third, nonhunters pay top dollar for venison because they consider it a rare treat, a meat purchased from specialty shops or in fine restaurants. (That comes as a surprise to people who grew up eating deer, elk, and antelope meat and consider it everyday fare.)
Finally, there’s the taste. I eat grass-fed beef and locally raised lamb, and occasionally dive into a rack of barbecued pork ribs. But if restricted to just one meat, it would be that of a bottomlands whitetail doe. A trimmed raw venison steak in the hand smells as fresh as a cool fall morning. When cooked, it becomes delicately textured and finely flavored. I’m not alone in my praise. Chefs throughout the world extol venison’s culinary virtues.
In many respects, cooks can view venison as they do beef. Both are the dark red meat of large grazing animals. And the cuts from both grazers are similar: A sirloin of venison is a steak that comes from the lower back of the animal, as does beef sirloin.
But that’s where the deer and the cow part company—and where cooks need to understand the fundamental differences between the two. Beef fat is tasty and marbled throughout the meat. Venison fat, on the other hand, tastes like boiled or burned leather when cooked. It exists only on the outside of the meat, primarily over the lower back and rump, and always should be trimmed.
Lacking veins of fat within the meat, uncooked venison has less moisture than beef. Though less fat content makes a serving of venison steak one-half leaner than a similar-sized beef steak, it also causes venison to dry out when cooking, requiring the use of cooking oils.
Many chefs and restaurant diners maintain that venison has more flavor than beef. Heavy with fat, beef has a mild, rich taste. Lacking fat, venison is tangier and more intense. That sweet tang comes from abundant capillaries in the muscle, providing the blood that gives raw venison steaks their rich, burgundy color. Blood is sweet; if you accidentally prick your finger and suck it, you can taste that sweetness. Chefs try to retain the sweet taste of venison by not overcooking the meat.
The longer you cook venison, the more bitter it becomes. That’s what many people call the “gamey” taste. It’s the same bitterness that comes from overdone liver, compared to the sweet taste of liver cooked just briefly at a high temperature.
The key to preserving venison’s sweetness? Cook all tender cuts quickly at high heat..
Also, keep in mind that the gold-standard recipe for any choice cut is to simply season it with salt and pepper and grill or sauté the meat in olive oil for several minutes on each side. No sauces. No marinades. Just the sweet taste of venison.
Dressing and curing game animals
All wild game should be field dressed as soon as it is harvested.
Remove all musk glands from the legs.
wear plastic gloves
Open body cavity from base of tail to breast bone ,cutting around the anus to free it.
Remove the entrails ,and cut around the diaphragm and through the wind pipe and gullet,and remove the heart and lungs.
Roll the game face down to let the blood drain,and then clean the body cavity with green grass or a cloth or paper towel.
If you are close to home and have water you can wash,but if you are far away from a meat locker,do not wash the cavity because it will spoil faster.
I place a block of ice in the body cavity of deer or antilope when bringing home from long distances,and wrap it in a plastic tarp,or canvas.
When cooking bear meat ,cook as if it was pork and make sure it is thouroughly cooked as a precaution against trichonosis.
The venison family is less fatty than beef so use the sweet brine cure below before smoking large pieces,or make jerky strips.
Ingredients for sweet brine cure are as follows;
3 gallons water
6 pounds salt
4 cups brown sugar
8 crushed bay leaves
4 tablespoons black pepper
Small game marinade for Rabbits and squirrels.
1 cup wine
1 cup vinegar
1 cup olive oil
1 medium onion chopped
4 bay leaves
1 tablespoon oregano
1 teaspoon nutmeg
2 cups water
3 tablespoons sugar
Venison Chicken fried steak
Venison chicken fried steak.
Did you know that chicken fried steak was made with beef or venison not chicken?
Here is my recipe for Venison chicken fried steak.
Break two eggs in a large bowl
Add one tablespoon chili powder
One pinch salt
One pinch pepper
One tablespoon jalapeno juice
Dip four round venison steaks (tenderized) in sauce.
Now roll the steak in flour and corn flakes(your choice flour).
Cook in deep frier for 3 minutes.
Drain and serve with mashed potatoes and venison gravy.
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Venison
Venison Bourguignonne
(I prepare this wine stew using all the tough pieces I trim off the shoulder and
lower haunches. It's based on the Beef Bourguignonne recipe from the
- Cooking,
with some alterations. This wonderfully rich and luscious dish
tastes even better if you can cook it ahead of time and let it sit for a few days.)
2 pounds boneless venison shoulder meat
Place meat in a large glass or ceramic bowl and add:
2 C. dry red wine ¼ C. olive oil
1 carrot, peeled and chopped 1 onion, chopped
1 clove garlic, chopped 1 bay leaf
2 T. chopped fresh parsley ½ t. dried thyme
1 t. pepper ½ t. salt
Stir to combine and coat the meat. Cover and marinate in the refrigerator
for 1 hour to 24 hours, turning the meat occasionally. Drain the beef and
pat dry. Strain the marinade and reserve it and the vegetables separately.
Heat a large Dutch oven over medium-high heat. Add and brown:
4 oz. bacon, diced
Remove the bacon and place on paper towels to drain.
In the bacon grease(if there is not at least 2 tablespoons, add vegetable oil),
add the venison in batches and brown on all sides. This will likely require at least three batches.
Don't overcrowd the pan or the meat will simmer and not brown-and brown
(though not burned) is what you want at this stage. Remove meat and add the
reserved vegetables and cook until lightly browned, about 5 minutes. Stir in:
2 T. flour
Cook, stirring, 1 minute. Stir in the marinade, then return the venison and
bacon to the pan. Bring to a boil. Reduce heat to low and cook, covered,
until the meat is fork tender, about 2 hours. (Another option is to preheat
the oven to 275 degrees when browning the meat, and then put the pot in
the oven for 2 hours). Add:
8 oz. mushrooms, quartered.
Cover and cook 20 minutes. Add:
¼ cup chopped fresh parsley Salt and pepper to taste
Serve with egg noodles, rice, or boiled potatoes.
Doe Neck Pot Roast
(This produces the most flavorful venison I've ever tasted. Unlike many pot
roast recipes, mine calls for braising the meat in browned, finely chopped
vegetables, which I then puree to make the gravy. Add larger vegetables during
the last few minutes to keep them from becoming mushy. This recipe
works best with smaller deer or pronghorn necks as well as the traditional
shoulder roasts from any big game animal.)
The taste is sweeter than steak or chops.
Preheat oven to 275°.
Season with salt and pepper:
Deer or pronghorn neck
Heat in large skillet or Dutch oven:
4 T. lard or vegetable oil
Add neck roast and brown on all sides, about 20 minutes.
Remove roast to a plate. Add:
2 C. finely chopped onions ½ C. finely chopped celery
½ C. finely chopped carrots
Cook vegetables, stirring occasionally, until they begin to color, about
5 minutes. Add:
1 C. beef stock or dry red wine
Bring to boil. Add:
1 bay leaf ½ t. dried thyme
Return roast to pan and cover. Make sure there is always at least 1 inch of
liquid in pot and add more if needed. Cook in oven for 2 to 3 hours, removing
and turning roast occasionally. Add:
1 C. carrots, cut into 1-inch pieces
Cook for 5 minutes. Remove roast and carrots and set aside while making
the gravy. Pour pan liquid and finely chopped vegetables into a blender and
puree for 3 minutes. Return to pot. Add cooked carrots and:
1 C. frozen peas
Bring to simmer. Meanwhile, the neck roast will have cooled enough to pick
the meat off the bone. Serve the meat and the vegetable gravy over egg
noodles or boiled potatoes.
Mediterranean Venison Shanks
(This derivation of the Joy of Cooking's braised lamb shanks recipe is a bit
sweeter and spicier, and I add fat to compensate for the lean venison shanks.
The recipe calls for a wild mix of spices, but don't get nervous: There's nothing
here you can't find at your local supermarket. Unlike lamb shanks, deer
and elk shanks are too large to fit in a pan. I cut them in pieces or fillet the
shank meat off the bone before cooking. Don't worry that the meat is encased
in hard tissue casings. The slow, moist-cooking method will melt the tissue
off the meat and produce tender chunks of savory venison.)
Preheat oven to 275°.
2 deer shanks or 1 elk shank
Season meat with:
1 t. salt ½ t. pepper
½ t. ground ginger ½ t. paprika
Mix in a bowl and set aside:
1 t. dried or 1 T. fresh mint 1 t. paprika
1 t. ground coriander 1 t. ground cumin
½ t. black pepper ¼ t. ground ginger
pinch of ground cinnamon ¼ t. ground allspice
Heat in a Dutch oven or large cast iron skillet over high heat:
2 T. oil
Add half the shank meat and brown on all sides, about 5 minutes. Remove,
add more oil, and brown the remaining meat. The smell of sautéed casing
tissue is unpleasant but will disappear once braising begins. Add:
2 onions, thinly sliced 2 T. chopped garlic
Reduce heat to medium and cover and cook, stirring often, until onions are
soft. Sprinkle with spice mixture. Stir well to coat onions. Add:
2 C. beef stock 1 C. dry red wine
1⁄3 C. tomato puree
Bring to boil. Return venison to pan, cover, and bake for 90 minutes. Add:
2 C. 1-inch carrot pieces 1 C. dried figs, chopped
2 C. diced, peeled butternut or Hubbard squash
Cover and bake 15 minutes more. Remove meat and vegetables. Add:
2 T. lemon juice ½ t. cayenne pepper
2 t. dried mint (or 3 T. of fresh) 1 can garbanzo beans
Pour sauce over meat and vegetables and serve over couscous (a delicious
North African granular pasta available in most Montana grocery stores),
white rice, or boiled potatoes. Top with a dollop of sour cream.
Venison Stroganoff
(Ken Geoff 's version of the famous Russian stew is easy and delicious. Serve
with warm bread for sopping up the flavorful sour cream gravy afterward.)
Preheat oven to 300°.
Mix:Salt and pepper into 1½ C. flour
In seasoned flour, dredge:
1½ pounds trimmed shoulder meat, cut into ¾-inch cubes
Heat in a large cast iron pan or Dutch oven:
1 T. butter or light cooking oil
When butter or oil is foaming but not yet smoking, add coated meat in
batches and brown on all sides, cooking roughly 2 minutes per batch.
Remove meat from pan and add more oil and butter. Then add:
¾ C. thinly sliced onion
Saute 2 minutes until softened. Stir in:
1½ C. sliced mushrooms
Cook 2 minutes. Stir in:
1 T. tomato paste or ½ C. tomato puree
1½ C. beef stock or broth
Pinch salt and pepper
Add meat to pan. Add enough water to cover meat. Bring to boil. Cover
with lid. Bake in oven 1½ hours. Remove from oven. Stir in:
3 T. sour cream 2 T. butter
Serve over egg noodles or mashed potatoes. Sprinkle with chopped parsley.
Wild game stew
Cut meat into chunks and marinate in buttermilk to tenderize the meat.
2 pounds of a choice meat, (Beef-Venison- Buffalo- Elk- Antelope-goat- Lamb)
1 tablespoon juniper berries, crushed
1 tablespoon black peppercorns
3 garlic cloves, coarsely chopped
1-1/2 cups dry red wine
2 to 3 tablespoons olive oil
2 cups celery, cut into 1-inch strips
8 peeled small boiling onions
1-2 cups beef stock
salt and pepper
Wash buttemilk off the venison. Mix the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 4 hours, or overnight.
Drain off the marinade and save. Heat the olive oil in your pot and brown the meat. Add the celery and onions. Add all the red wine and 3/4 cup beef stock. Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary.
Remove from the oven. Season with salt and pepper and serve.
more venison recipes
- More Venison Recipes
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venison steak
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- Morgantown crafting urban deer hunt planCharleston Daily Mail2 days ago
MORGANTOWN, W.Va. (AP) -- If the first rule of an urban deer hunt is safety, the second one might be making sure hunters can actually bag a deer. Steve Rauch, a wildlife biologist for the state Division of Natural Resources, says cities shouldnt make ...
- Morgantown crafting urban deer hunt planThe Charleston Gazette2 days ago
MORGANTOWN (AP) -- If the first rule of an urban deer hunt is safety, the second one might be making sure hunters can actually bag a deer.Steve Rauch, a wildlife biologist for the state Division of Natural Resources, says cities shouldnt make so many rest...
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Comments
Ok I was wondering why your hub was called tieing flys when you talk about a food.....hmmm, sousnds yummy though.
The tying of flys ends up on the dinner table in the form of fish caught and prepared for eating.
I see your outdoorsy person, I will pass on this recipe to my brother since he loves cooking the stuff and making me eat it. Have you ever been fishing in Canada?
Great HUB regards Zsuzsy
Great Hub. My grandfather used to bread tenderized venison steaks in flour and buttermilk and fry them in a deep fryer. Kind of eliminates the health benefits but tastes wonderful.
sounds like a good recipe
Great job. You are right about not frying venison to long. It does get tuff and gamey.
I made some summer sausage recently,will post when finished..










flread45 says:
2 years ago
Tying the Stimulator -
Peacock and Orange
Greetings all,
What I'm trying to attempt
here is to give a basic view of
how to tie the stimulator. This is
one of those great and practical
searching dry fly patterns. I find it
a good, go to fly when all else
fails. I'm pretty sure the premise
behind this pattern was originally
intended to mimic a stonefly. It
does do a great job of this, but
when tied in various color combos
it can be just as deadly an attractor on species such as smallmouth/largemouth bass, tied
small for panfish or trout of all kinds. I've even heard of guys raising steelhead with these
things. Randal Kaufmann is a genius. Anyways, I didn't try to get extremely detailed in this step
by step, but still wanted to give the general idea. If you haven't added any of these to your fly
box, my suggestion would be to spin up a couple in size 6-12 in various color combos. If you
don't like them after that, then hey at least you’ve give'en a chance. I'm pretty sure you'll
like'em, but who am I?? I'm just a young punk from PA!!!!!! This pattern is a very durable and
an extremely long floating fly. With all the elk and hackle shoved on there, you need but a dab
of Poo Goo. Floats for days!!! Anyway, without further ado…
Here's what you'll need to get started:
Hook: Daichii Model 1560 nymph hook size 10
(or any other brand curved dry or nymph
hook size 2-12)
Thread: UNI-Tread 6/0 Black. Red for the head
Tail: Elk Hock (or other hollow hair)
Body: Peacock herl, 3 strands twisted
Hackle: Brown over Peacock. Grizzle (Brown in
this case) over head.
Wing: Elk Hock
Head: Superfine Orange Sulphur Dub (or other
dry fly dubbing, in any color you please)
NOTE: You should also have, at your disposal,
a hair stacker for evening out the tail and wing
hair. Although, the fish don't care, your fishing
partners will when critiquing your tying!!!
STEP BY STEP TYING INSTRUCTIONS:
1. Start you thread behind the eye and work your
way through the bend until you are directly
above the barb.
2. Put a small bunch of Elk hock into the stacker.
Even it out and tie in a tail that is about as long
as the hook gape is wide.
3. Tie in 2 brown hackles (or dark hackles that
are symbiotic with the body color you have
chosen). Tie one under the hook shank in one
direction.
Tie the other on top of the hook shank in the
opposite direction. This will help you as you
counter rib the 2 hackles. I like to use a hackle
that is a little over the gape of the hook. For
Catskill dries, this is a “no no”. But we aren't
tying Catskills here. Now are we??
4. Tie in 3 strands of Peacock herl directly in
front of the tail. This will make the body. Tie them
in about an inch, or so, from their TIPS. This will
help with the next step.
5. Take the three peacock herls and twist them
together. Voila, you have a herl dubbing brush.
Nothing better than Mother Nature!!!!!
6. Wrap the herl a little over half way to the eye
and tie off.
7. Take the bottom hackle first and palmer it as
normal. Take around 5 turns of hackle until you
reach the body terminus. Then, take the top
hackle and counter rib it over the bottom hackle
with 5 turns. So, the bottom goes from below to
up and over. The top goes from top to bottom
and under. Does that make sense?? A very
dense hackle should be the result. The reason
for this is if you only used the one hackle you
would create a corkscrew effect that can cause
the fly to rotate/twist the leader when you cast.
Trust me on this, I know from experience.
8. Take double to triple the amount of Elk you
used for the tail and place in the stacker. Even it
out and tie this in with 3 soft loops, at first,
moving the thread with progressively tighter
wraps towards the eye. This will cut down on the
Elk's desire to flare out on you. You want to
create a wing, not spin the elk hair. Add a drop of
glue here for durability.
9. Now, take a grizzly hackle and tie it in on the
side and directly in front of the peacock body.
This will be the hackle for the head. Be sure tie
this in with the good side of the feather facing up.
This will cause the hackle fibers, when tied in, to
have a tendency to flow towards the back of the
fly.
10. Next, dub on your orange superfine dub. This
step is a contradiction to what we've all been
taught when dubbing flies. To dub the head, you
will want the larger portion of the dubbing at the
top of the thread (or closest to the hook shank)
and taper it to very thin nearest the bobbin.
Where as, when creating mayfly bodies we want
the opposite, thin at first and building towards
bulk at the end. Make sense? I guess it should
look like an ice cream cone or something
thereabout.
11. Lay the dubbing on, keeping a small amount
of space for the head. At this point, you will want
to whip finish or half hitch the thread. If you half
hitch, make sure you hit it with a drop of varnish,
or glue, or whatever you choose.
Switch over to the red thread after dubbing.
12. Take three turns (or more, depending on
hook size) of the grizzly hackle. Tie in, cast off
with a whip finish, add a drop of glue and you're
done!!!!
This pattern really is fun to tie. It gives you a good understanding of many things. It
teaches you thread control when dealing with hair and what you need to do to keep it from
flaring. It gives you practice on multi direction ribbing techniques (the same are applied to
tinsel, floss, etc as with the hackle in the body). It teaches you how to make smooth transitions
from multiple body segments. The tying techniques are also easily transferable to other
patterns, such as the Elk Hair Caddis and Trude style dry flies. The list goes on and on.
It is a great learning pattern, plus it catches fish!!!!!! This version utilizes peacock for the
body. On most others, it will be a dubbing body. You can use whatever you want. That's what
makes this pattern so versatile. If you're tired of tying the same old dry flies, sit down and
spend an hour or two with the Stimulator. It is definitely worth the time you put into it! Hope it
catches you some fish and if I can be of any help, by all means let me know!
Thank you;
Frank