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Post by Sunshine on Sept 13, 2007 3:53:55 GMT -5
since its that time of year again, i thought id start a venison recipe thread so we could all have it as a resource for recipes as we begin to get fresh venison.
Deer Hunters Breakfast Steaks and Gravy
~ 4 deer steaks, pounded or cubed ~ flour ~ salt ~ pepper ~ 4 tbsp bacon grease or shortening ~ 2 tbsp flour ~ 3/4 tsp black pepper ~ 2 1/4 cups whole milk
Pound deer steaks to desired thickness, usually 1/4".
Salt and pepper enough flour to coat meat with to taste.
Shake the steaks in the mixture.
Heat grease till sizzling and add steaks. Cook until browned.
Remove steaks and set aside.
In skillet, add flour and pepper; add more shortening if needed. Stir until flour soaks up grease.
Slowly add milk and stir to combine.
Add steaks to skillet and bring to a slow boil over medium heat stirring constantly until gravy starts to thicken.
Cover and simmer for 10-15 minutes until steaks are tender.
Serve with fried potatoes, eggs and biscuits.
its great the morning after the first kill. i actually, is itcs cold enogh just go out and strip off a loin as the deer hangs and use it.
Ive never had any complaints from this recipe.
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Post by Sunshine on Sept 13, 2007 3:54:33 GMT -5
i always make more than 4
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Post by Earl8656 on Sept 13, 2007 5:28:43 GMT -5
just add biscuits, taters and a large cup of coffee......mmmm good
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Post by deerhunter65347 on Sept 13, 2007 10:24:05 GMT -5
Slice those loins 1 inch thick. Wrap maple sugar cured bacon around the loin slices and tooth pick in place. Then fry the way you like then fried. cover them with zesty italian dressing and serve with a baked potaoe.
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Post by scansy on Sept 13, 2007 11:30:36 GMT -5
We cut the steaks of the hind quarters parallel to the bone instead of perpindicular to the bone. And cut them thin.
We use this marinade for the steaks and chops. Soak them for a couple of hours. Then get the grill good and hot and cook quickly. Still pink inside
1/2 cup olive oil 1/4 cup soy sauce 4 teaspoons McCormick Montreal Steak Seasoning
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Post by Sunshine on Sept 14, 2007 5:53:02 GMT -5
Spicy Deer Jerky.
this stuff was too spicy for me, but some of you may like it.
4 - 5 lb's venison, cut into 1/4" thick strips across grain. 1/2 cup dark soy sauce 1/2 worcestershire sauce 3/4 cup steak sauce 1 tbsp minced garlic 1 tsp salt green jalapeno sauce to taste 4 tbsp crushed red pepper 2 tbsp paprika
Mix all the ingredients in a bowl except the meat. Mix throughly.
Place the meat in a large ziplock bag and add the marinade.
Seal and refrigerate 24 hours. Shake occasionally.
Remove meat and drain.
Dehydrate for 6 1/2 to 7 hours at 155 degrees.
Cool prior to packaging
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Post by Sunshine on Oct 14, 2007 17:49:35 GMT -5
come on guys, we need more venison recipes and i know ya'll got em.
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Post by trappinone on Oct 14, 2007 20:51:56 GMT -5
i use the KISS method when cooking deer.Never saw the use of recipes.
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Post by Earl8656 on Oct 14, 2007 23:28:33 GMT -5
KISS works good if u can only cook one way. Excellent varieties can be made so that venison can be enjoyed year around and is a definate delicassey!
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Post by scansy on Oct 15, 2007 6:11:45 GMT -5
OK Sunny. When I get a minute, I'll dig up a recipe I have for a venison roast in a crock pot. Everyone loves it and it's pretty easy. Works good at camp or when you will be out all day.
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Post by Cherokee Rain on Nov 8, 2007 8:57:02 GMT -5
heres one not much of a recipe but if you have deer sausage or deer dogs thats what ya need fry slowly in butter then mix it up in a pan of cajun rice or jambalaya rice this is good. i accidently discovered it.lol was making supper one night and forgot to take the burger out for hamburger helper so i used the deer dogs instead hey and it turned out awsome..amazing what a poor person can do with a meal huh;D
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Post by Cherokee Rain on Nov 8, 2007 9:01:21 GMT -5
crock pot pepper steak
deer meat any type cubed..skake in a bag of flour to coat well.. sliced onions,green peppers at THE BOTTOM of the crock,place meat on top...add a med size can of tomatoe sauce on top..let it simmer bout 8 hours..sometimes i add carrots,potatoes and mix paste with the sauce.this is really good and you can do this with any meat except for his jk.for spicyier pepper steak add more grn pepper.eat like that or with what ever else;)
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Post by Cherokee Rain on Nov 8, 2007 9:02:42 GMT -5
bet you cant say "crock pot peper steak 3 tymes fast" lmao
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Post by scansy on Nov 8, 2007 9:05:36 GMT -5
Here's a good one. It calls for the venison roast to be cut up into chunks, but I did it whole. In the crock pot it gets very tender.
1 medium venison roast 1 can cream mushroom soup (dont at the water) 1 envelope lipton onion soup mix 1 large onion sliced Soy sauce Worcestershire sauce Garlic salt Lawry's season salt
Mix together everything but the venison and onions. Where there is not quantity listed, do it to your taste.
Put the roast in the crockpot, spread/pour the mixture over top and layer onions on top. Cook on low for 6-8 hours or more. Works with rice or mashed potatos as there will be sauce/gravy on the bottom of the pot.
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Post by Cherokee Rain on Nov 11, 2007 22:44:29 GMT -5
sounds good
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Post by snaringamerica on Nov 17, 2007 10:38:46 GMT -5
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Post by Cherokee Rain on Nov 17, 2007 12:23:03 GMT -5
thank you..im hungry now
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Post by jjjones on Nov 17, 2007 17:19:15 GMT -5
Take rear quarter, 1 Large cut up Onion, 2 large cut up Bell Peppers, 1 Small jar of Banna Peppers, Salt & Pepper. Wrap in Foil & Put on Grill for about 6 hours. Makes your tounge slap your brains silly
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Post by Sunshine on Nov 17, 2007 17:50:20 GMT -5
jj, that sounds really good.
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Post by Earl8656 on Nov 17, 2007 19:28:27 GMT -5
i just fixed fresh fish loin, 6 hours out the deer, rolled in an egg and flour batter, pepper and garlic powder, touch of salt, fried in an open skillett on med low heat, covered with mushroom gravy. Add some creamed corn, peas, and hot rolls.......mmmmmm...don't get no better than that ;D
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Post by Sunshine on Nov 19, 2007 23:30:32 GMT -5
im comin to your house for supper sometime soon..LOL
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Post by Earl8656 on Nov 19, 2007 23:35:38 GMT -5
Letme know, I'll put out an extra plate....aw heck...I'll borrow some china from my momma..and real silverware ;D
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Post by Sunshine on Nov 19, 2007 23:36:23 GMT -5
lol
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Post by Earl8656 on Nov 20, 2007 2:06:19 GMT -5
May even go the extra mile...get a tablecloth and some of them fancy napkin holders for them cloth bibs.
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Post by Sunshine on Nov 20, 2007 2:07:23 GMT -5
you feelin OK?
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Post by Sunshine on Nov 20, 2007 2:07:55 GMT -5
BTW..i dont need a bib
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Post by scansy on Nov 20, 2007 6:21:09 GMT -5
Sunny, why would you want to eat at Earls? I thought you said he burns everything? Or was that a lie.
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Post by Earl8656 on Nov 20, 2007 7:34:47 GMT -5
She was just jealous when she said that, i think she got that burnt stuff from listening to Sam ;D
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Post by nebowhunter on Nov 20, 2007 11:28:34 GMT -5
this is gonna sound gross, but you gotta believe me on it. i've never had one person not like it and that includes those that don't like deer.
cut your steaks up about 3/4 to 1 inch thick. i like pieces about the size of a beer can diameter. merrinade then in your choice of season salt and cover with Catalina french salad dressing. (kraft i think)
let er sit over night or more if you like.
take out of the merrinade and wrap in bacon and grill. cook till bacon is not quite crispy and the meat ought to be just pink inside. eat the bacon and the whole bit. you'll eat till you can't eat no more.
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Post by Earl8656 on Nov 20, 2007 18:00:17 GMT -5
sounds good...lol...I thought u were gonna say eat the bacon and throw the steak away ;D
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