Venison Recipies
Contributors to this thread:Connecticut
From: Garbanzo
17-Nov-14
Anyone have some good venison recipes?
From: NEV
17-Nov-14
I use an awsome marinade. Ill try to attach pic of recipe.
From: Bloodtrail
17-Nov-14
I make a fantastic venison stew. Have brought it to several gatherings and its always gone....then I tell people they just ate deer. There is zero gamey flavor.
I also make a great chili.
From: notme
17-Nov-14
i just had for my second breakfast ( or elevensies if your a hobbit) a left over roast with a red wine,challot and juniper berry sauce...f@*kin slammin
From: CTCrow
17-Nov-14
Get any meat recepi you like and just substitute venison for the meat.
From: spikehorn
17-Nov-14
Google 'wild game recipes' and you'll have plenty to look at!
From: tobywon
17-Nov-14
Venison Marsala, not hard to make and awesome tasting. Follow the recipe on the bottle of the Marsala wine bottle. I use Holland House. I use backstraps or rear steak that I butterfly. I pound until uniform thickness. The key is not over cooking initially because you finish it off in the Marsala and mushrooms. If you don't like mushrooms, sub in onions or use both. You will not be dissapointed.
From: spike78
17-Nov-14
Right on Crow just got done making venison stuffed green peppers with garlic bread.
From: STM
18-Nov-14
This is what I call my NY buck going south of the border. I make it the same way you do classic Fajitas but add the flour coated venison at the last minute to keep it medium rare. My wife and son love it as much as I do. STM.
From: Richm444
18-Nov-14
Jerky:
3/4 cup soy sauce 3/4 cup wine - any 1/4 cup Worcestershire 1 tsp cayenne 1 TBSP brown sugar 1 tsp liquid smoke 1 tsp black pepper 1 tsp white pepper 1 tsp garlic powder 1 tsp onion powder
I will be experimenting by augmenting this marinade with something with acide- ie- vinegar - which is supoosed to tenderize
I am also looking for tips on the dehydrating process. I tend to ver dry the jerky -
any help is appreciated
From: CTCrow
18-Nov-14
Try tenderizing with pineapple juice. Use VERY LITTLE as youre meat will fall appart if you use too much.
From: Duncan
18-Nov-14
Jerky. When I make jerky I don't use any heat to dry the meat. After soaking in the marinade, I lay out the strips of meat on a non fiberglass air filter and place a second filter on top. The kind you use in a hot air furnace. Then with some bungy cords I strap the filter/meat samwitch to a box fan and set the fan on low for three days. It helps if the filters are the same size as the box fan . - Duncan
From: Ryan707
18-Nov-14
Bacon wrapped venison meatloaf with a mushroom gravey is one of my favorite dishes to make.
From: Ryan707
18-Nov-14
Of course you can't go wrong with venison chops on the bone cooked over an applewood fire!!!
From: CTCrow
18-Nov-14
those chops look good
