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| < 16ga. General Discussion ~ Venison Recipe? |
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 Posted:
Tue Feb 18, 2020 10:28 pm
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Joined: 08 Feb 2009
Posts: 1308
Location: Western WA
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We have a small freezer full of great venison, but we need some new recipes besides tried and true venison stew and chili. Does anyone have recipes for venison medallions and round steak?
TIA
B. |
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Wed Feb 19, 2020 4:22 am
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Joined: 08 Mar 2016
Posts: 120
Location: South Dakota
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Buy Hank Shaw’s book buck buck moose or go to his website honest-food.net. There are a lot of recipes besides what you mention.
Do you have your muscle groups whole or in steaks? I skipped cutting stuff into steaks on some things this year and it’s well worth it, roasting a whole chunk of muscle with a simple rub in the oven to medium rare is delicious. Have done it with the back straps for years now, Steak Diane is a go to with that it’s a recipe found on shaws website and in the book. |
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Wed Feb 19, 2020 9:57 am
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Joined: 17 Jan 2014
Posts: 1377
Location: Denver, Colorado
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| AJ Maclean's "Taste of the Wild" has a venison dish we affectionately refer to as "Elk Jack Daniels". Lots of slivered/carmelized onions and bourbon sauce. Should work very nicely for deer as well. |
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'Tis better to burn out than it is to rust...... |
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| Posted:
Wed Feb 19, 2020 12:14 pm
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Joined: 09 Jan 2013
Posts: 2168
Location: Florida
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| I like my deer meat to taste like dear meat . so most of time I take muscle groups out of the hams and cut steaks across the grain . Either run them though a cuber or use a meat hammer to help tenderize . Put on olive oil and salt , pepper and minced garlic and grill . Don't over cook it , I like mine rare. |
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| Posted:
Wed Feb 19, 2020 12:46 pm
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Member
Joined: 30 Nov 2011
Posts: 1696
Location: Minnesota
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| Medallions-Sprinkle liberally with Canadian steak seasoning. let set an hour or two. Meanwhile make a batch of wild rice,enough to cover your serving platter. add some cooked chopped bacon and onion. make a bernaise sauce, I just use the package mix. Get your grill (preferably charcoal) HOT. While the grill is heating,cover medallions with melted bacon grease. Cook the medallions to just past rare in the middle;they'll keep cooking as they rest for 10 minutes. Arrange on the medallions on top of the wild rice and then drizzle some of the bernaise over everything.Dang now im hungry. |
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Great dog, Great friends,Great guns |
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Wed Feb 19, 2020 1:24 pm
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Joined: 17 Mar 2017
Posts: 2798
Location: Endless Mountains of Pa
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Savage16,
Now that sir sounds like a real good meal! Let eat.
Pine Creek/Dave
L.C. Smith Man |
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Wed Feb 19, 2020 4:26 pm
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Joined: 12 Sep 2010
Posts: 1973
Location: Maine
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Goulash.
Made some with some moose stew meat last week and finished it off the other night. Served with dumplings ain't nothing better. (I took a picture of my food but it's in my phone).
The key, at least as far as I am concerned, is using 2 kinds of paprika. Use both the sweet and the smoked. Makes a world of difference. |
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Wed Feb 19, 2020 5:44 pm
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Joined: 03 Sep 2014
Posts: 398
Location: Rochester, MN
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Have you tried blackened venison steaks?
https://farmfreshforlife.com/recipe/blackened-venison-steaks/
I keep a Coleman camp stove set up in my garage all winter for blackened trout and salmon. The process produces too much smoke for the kitchen.
We just enjoyed blackened trout with cream sauce (sour cream, lime juice, dill), for dinner tonight.
If you are not fan of deer flavor, blackening with cajun spices may allow you to really enjoy venison steak. |
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John Singer |
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Wed Feb 19, 2020 7:00 pm
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Joined: 09 Mar 2018
Posts: 16
Location: SW Pennsylvania
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https://honest-food.net/
Some good recipes on this site. Enjoy! |
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... his hunting "was as much for the purpose of studying the fera naturae, as for killing them, their life was frequently more pleasing to me than their death." John Mortimer Murphy |
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| Posted:
Wed Feb 19, 2020 7:11 pm
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Joined: 09 Mar 2018
Posts: 16
Location: SW Pennsylvania
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https://honest-food.net/
Some good recipes on this site. Enjoy! |
_________________
... his hunting "was as much for the purpose of studying the fera naturae, as for killing them, their life was frequently more pleasing to me than their death." John Mortimer Murphy |
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| Posted:
Wed Feb 19, 2020 7:12 pm
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Joined: 09 Mar 2018
Posts: 16
Location: SW Pennsylvania
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| Posted:
Wed Feb 19, 2020 7:14 pm
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Joined: 09 Mar 2018
Posts: 16
Location: SW Pennsylvania
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This is a great resource for recipes:
https://honest-food.net/ |
_________________
... his hunting "was as much for the purpose of studying the fera naturae, as for killing them, their life was frequently more pleasing to me than their death." John Mortimer Murphy |
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| Posted:
Thu Feb 20, 2020 7:54 pm
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Joined: 03 Sep 2014
Posts: 398
Location: Rochester, MN
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| Posted:
Fri Feb 21, 2020 11:47 am
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Joined: 08 Feb 2009
Posts: 1308
Location: Western WA
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Thanks all, these wonderful ideas are exactly what I was hoping to see! We’ll thaw out a package of backstrap today...have 100 lbs of boned out venison from a nice fat young blacktail this season, will need some more guests around the table to finish it all off before next season.
V/R
B. |
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