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A few Venison Recipes you may like to try
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Posted By: WHC Admin
08/11/2015 3:01 pm
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Well folks, it's almost that time of year again DEER SEASON! Here a few simple and tasty recipes that utilize often overlooked “tougher” cuts of meat that usually get turned into sausage or jerky. Hope you enjoy!

 

Venison Organs

Don’t let those Organs go to waste! This is an easy “infield” recipe that can be done over an open fire with nothing more than a skillet or cast iron pan.

 

Ingredients:

Deer heart or liver, trimmed and sliced into 1/4″ strips
3 Tablespoons butter
1 onion (white or yellow), cut in large strips
Salt and pepper, to taste

Directions:

1. After trimming the heart or liver very well, cut into thin 1/4″ strips.

2. Heat the butter over medium-high heat, and cook the onions until softened.

3. Add the strips of meat cook and season to taste.

By Hank Shaw   

 

Venison Barbacoa

Ingredients:

2 to 3 pound venison roast
2 to 4 canned chipotle peppers in adobo sauce
1 red onion, chopped
5 garlic cloves, chopped
2 bay leaves
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground cloves
1 tablespoon kosher salt
1/2 cup lime juice
1/2 cup cider vinegar
1 quart stock (beef, venison or vegetable)
1/4 cup lard or vegetable oil
Salt (optional)

 

Directions:

Doesn’t get much easier than this!

1. Put everything but the lard in a slow cooker or Dutch oven and cook (covered) until the meat easily shreds apart, 2 to 6 hours. If you use a slow cooker, set it to “high.” If you use a regular pot, put it into the oven set to 300°F.

2. Shred the meat with forks or your fingers. Stir in the lard (or oil). You want the lard or oil to coat the shreds of meat. Pour over some of the juices from the pot and put the meat in a pan for the table.

3. Serve with tacos, in a burrito, or on a bun. Include your favorite accompanying ingredients (e.g., cilantro, shredded cheese, sour cream, avocados, hot sauce, etc.).

By Hank Shaw 

Venison Stew

 

Ingredients:

3/4 cup dry black-eyed peas
3/4 cup rye berries (or barley, oat groats, or wheat berries)
3 tablespoons unsalted butter
2 to 3 pounds venison stew meat
1 large onion, sliced thin from root to tip
6 cups venison broth, beef broth, or water
1 teaspoon dried thyme
1/4 teaspoon celery seed
1 pound turnips or rutabagas, peeled and cut into chunks
4 cups chopped dandelion greens, chicory leaves, kale, or chard

Salt (to taste)

Directions:

1. Bring a quart or so of water to a boil and pour it over the black-eyed peas. Let this sit for at least an hour. You can also just soak them in cool water overnight.

2. Bring a small pot of water to a boil and salt it well. Add the rye berries and simmer them until tender, 45 minutes to 1 hour.

3. Get a large Dutch oven or other heavy pot and set it over medium-high heat. Heat the butter. While the butter is melting, take a few pieces of the venison and pat it dry with paper towels. Brown the venison in the hot butter, salting it as it cooks. Do this in batches so you don’t crowd the pot, and pat dry each new batch before you put it into the pot. Set aside the browned venison pieces in a bowl.

4. When the venison is all browned, add the onion to the pot and cook over medium-high heat, stirring often, until the edges of the onions begin to brown, about 5 to 6 minutes. Return the venison to the pot and add the broth, thyme, and celery seed. Bring this to a simmer and cook gently for 1 hour.

5. After an hour, add the rutabagas or turnips and the black-eyed peas. Simmer this for another hour or so. The rye berries should be tender by now, so drain them and set aside.

6. About 5 minutes before you want to serve, stir in the chopped dandelion greens (or alternatives) and rye berries. To serve, ladle out some stew — it should be a thick stew — grind some black pepper over it, and garnish with thinly sliced radishes.

By Hank Shaw 

 

1. Osso Bucco Venison Shank

 

Ingredients:

Two venison shanks, sawed into discs about 1½ inches thick
1 cup flour
3 tablespoons vegetable oil
2 tablespoons butter
1 medium onion, finely sliced
4 cloves minced garlic
3 medium carrots, diced into fine cubes
2 stalks celery, diced
1 tablespoon tomato paste
2 8-ounce cans of vegetable stock, beef stock, or water
1 14-ounce can crushed tomatoes
Salt and pepper
1 tablespoon each of finely chopped rosemary, thyme, and oregano
2 tablespoons chopped parsley

 

Directions:

1. Set oven temperature at 325 degrees.

2. Heat the oil in a heavy Dutch oven or similar sized cooking vessel over medium heat. Dust the discs of venison shank in flour, and then brown them on all sides in the oil. Set aside on a platter.

3. Melt the butter into the Dutch oven and sauté the onion, garlic, carrot, and celery over medium heat until softened and slightly browned (about seven minutes). Then lay the pieces of shank flat side down over the bed of vegetables, so they form a single layer.

4. Pour the crushed tomatoes over the meat, along with the tomato paste. Season with salt, pepper, and herbs, and then pour in enough of the stock or water to bring the liquid up to the top of the shanks. Do not submerge the meat though.

5. Cover the pot with a tight fitting lid and place it into the oven. Let it cook for three to four hours. Check on the dish every hour to make sure the liquid level doesn’t drop below the shanks; add more stock or water if so.

6. When the meat falls off the bone with a fork, the venison osso bucco is done. Serve each disc of osso bucco with some parsley garnish and your favorite side dish. You can eat the bone marrow cylinder inside the bone as well!

By: Steven Rinella

 


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Reply By: MAX6
08/12/2015 10:44 am

Great post! Thanks! Now I need to figure out why my PRINT button no work. LOL!

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