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Thread: Venison

  1. #1
    Join Date
    Feb 2007
    Location
    out in the country
    Posts
    633

    Venison

    Just a couple of my favorite recipes;

    #1

    Summer Sausage

    1 cup water
    2 Tblsp. Morton Tender Quick Curing Salt
    1&1/2 tsp. Liquid Smoke
    1/4 tsp. onion powder
    1/8 tsp. garlic powder


    Mix together and add 2 lbs. ground vension (or Beef) mix well,
    Make into 3 rolls about 2 inches in diameter,
    Wrap in saran wrap,and refrigerate for 24 hours,
    Remove saran wrap
    Bake on oven rack, 300 for 1&1/2 hours
    Serve hot or cold, with crackers and cheese,
    (smoked cheddar, pepper jack, colby jack) mmmmmm!!!!

    #2

    This recipe is 2 parts, the 2nd part is the sauce for the meatballs.


    Cocktail Sweet and Sour Meatballs

    1lb, ground venison
    2 C. bread crumbs
    1lb. sausage
    2 eggs
    1C. milk
    3/4 Tsp. salt

    Combine all ingredients & sahpe into small meatballs.
    Place on cookie sheet with sides.
    Bake @ 400 15-20 minutes.
    Drain off grease.

    Sauce:

    1 C. brown sugar
    1/2 C. water
    1/2 C. ketchup
    1/4 C. worcestershire
    1tsp. dry mustard or 1Tbsp. mustard

    Mix in a sauce pan & stir over low heat till sugar disloves.

    Place meatballs & sauce in oven dish.
    Bake @ 325 for 1 hour BASTE FREQUENTLY
    I never let schooling interfere with my education... Mark Twain

  2. #2
    Join Date
    Aug 2006
    Location
    Panama City, FL
    Posts
    741
    I have found venison to be a hit or miss experience. Your recipe sounds good and simple.

    The second recipe sounds really good.

    On the subject, a freind of mine gave us a venison roast that had been prepared by a Mexican restaurant owner. Oven roasted, cut into chunks and then simmered in a heavy cayenne pepper sauce. Man that was fantastic. I hade it over grits for breakfast 3 days in a row.
    You can't learn a thing with your mouth open.

  3. #3
    Join Date
    Feb 2007
    Location
    out in the country
    Posts
    633
    When I took my first deer several years ago, my wife wasn't to keen on eating any of it although she did eat some venison steak. Well a friend shared some summer sausage with me and gave me the recipe. I went home and made some got my wife to try it she thought it was o.k. After having it a few times she started making it and taking it to work when they have their holiday dinners, the platter is always empty when she comes home.

    As for the meat balls they are very good. Always a hit at a get together, cook them up then put them in a crock pot to take them to the family dinner there is never any left over.

    Now my wife eats venison often. Chili at our house is always venison chili.

    I've never had a venison roast but someday I will it sounds pretty good.
    (we process our own deer and usually grind the most of it)


    Anybody else have a venison recipe that they like share it so we can try it.

    iso
    I never let schooling interfere with my education... Mark Twain

  4. #4
    Join Date
    Aug 2006
    Location
    Panama City, FL
    Posts
    741
    I think my favorite is pan fried strips over rice w/ gravy. That's Gooood!
    You can't learn a thing with your mouth open.

  5. #5
    Join Date
    Oct 2006
    Location
    Naperville
    Posts
    52
    If you kill it you might as well eat it.

  6. #6
    Join Date
    Apr 2004
    Posts
    420
    Sounds good, thanks for sharing. I'm trying both real soon...

  7. #7
    Join Date
    Mar 2003
    Location
    Cincinnati
    Posts
    7,977
    I will make a deer roast just about like a pot roast. Tastes great every time.

  8. #8
    Join Date
    Nov 2004
    Location
    White Lake, MI
    Posts
    973
    Simpler the better with venison. It has a very delicate flavor that is easy to overwhelm, at least meat which was properly cared for does.

    My favorite is backstrap roasts - rub with salt, cracked pepper, onion & garlic powder.

    Wrap it up with sliced bacon, hold with toothpicks.

    Grill turning often to rare or MR- 140 internal at the most. To die for. If you like a sauce, try a horseradish cream sauce like you would use for prime rib.

    If you don't like rare meat, forget it. Venison is too lean for well done.

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