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venison

edited November -1 in EggHead Forum
Does anyone have some good ideas or tips on how to cook venison roasts or steaks. I need to clean out my freezer!!
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Comments

  • KMN,
    Here are several recipes that I have for Qing venison. Hope one of these helps.[p]Anthony[p] [p] Title: Marinated Deer Roast
    Categories: Wildgame Venison
    Servings: 1[p] 8 lb deer roast (ham)
    1/2 lb salt pork, cut in strips
    1 c currant jelly
    4 T flour
    1 T brandy
    4 c vinegar
    4 c water
    1 T salt
    1 T red pepper
    1 T pepper, black
    3 ea garlic clove, minced
    3 ea bay leaves
    1 t cloves
    1 t allspice
    1 t thyme[p] Mix all ingredients after brandy into marinade. Pour over roast and soak
    for at least 6-8 hours, turning several times. Before roasting punch
    several holes in the roast with a sharp knife. Insert salt pork with
    additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per
    pound. Baste frequently with drippings and marinade. When tender, remove
    meat and keep warm while making gravy. GRAVY: In the roasting pan slowly
    melt 1 C currant jelly with drippings and marinade. Add flour mixed with
    water to thicken. When gravy is desired consistency, add 1 Tbsp brandy,
    stir well and serve. Suggestions: Use muscadine jelly for better
    tasting gravy.[p][p] Title: Deer Jerky Marinade
    Categories: Wildgame Venison Sauces
    Servings: 1[p] 3 lb deer meat, thinly sliced
    3/4 c wine, dry
    1/3 c lemon juice
    1/4 c onion, minced
    1/4 c brown sugar
    2 t liquid smoke
    1 t seasoned salt
    1/4 t pepper
    3 ea bay leaves[p] Marinade deer meat for 24 hours in the marinade mixture, covered, in a
    cold part of the refrigerator. Turn meat several times. Remove meat,
    spreading out to bring to room temp. Place on greased racks in a smoker
    and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat
    becomes slightly translucent and darkly red, near black. Store in plastic
    bags in refrigerator.[p][p] Title: Venison Benison
    Categories: Wildgame, Venison, Barbecue
    Servings: 1[p] 1 ea deer fillet, med size
    2 T butter, melted
    1 T flour
    2 T orange juice
    1 ea bay leaf
    1/2 lb mushrooms, chopped
    2 T butter, cold
    1 x salt & pepper to taste[p] Mix melted butter with chopped mushrooms and cook for about five minutes.
    Stir, add flour and brown. Add orange juice, salt and pepper and bay leaf.
    Cover and simmer until sauce is creamy. Rub fillet with 2 Tbsp solid
    butter, sprinkle with pepper. Broil over very hot coals for 5 minutes per
    side. Place in a hot broiling plate, sprinkle with salt, add
    mushroom-orange juice sauce and cook until done to your desire, basting
    while it cooks.[p][p] Title: Smoked Deer Ham I
    Categories: Wildgame Venison
    Servings: 1[p] 1 ea deer ham, 8-10 lb
    3 T red pepper
    1/2 c salt
    1/4 c vinegar
    4 T pepper, black[p] Wash ham carefully and trim away fat or cartilage. Make small slits in
    meat with sharpe knife about 2 in. apart and 1 in. deep, all over the
    roast. Make a paste of the ingredients and stuff each cut slit with a
    small teaspoon of seasoning paste. Rub remaining seasoning over outside of
    roast. Seal tight in a container and refrigerate for 24 - 48 hours,
    turning over 2 or 3 times. When ready to cook, place on spit over coals
    and smoke approximately 4 - 5 hours. When done, wrap in foil and keep very
    warm till serving.[p] Title: Brunswick Stew
    Categories: Wildgame Venison Stews
    Servings: 1[p] 2 ea rabbits
    4 ea squirrels
    2 lb venison
    4 ea onions, med, diced & sauteed
    4 ea potatoes, diced
    8 c broth (from parboil)
    1/2 c butter
    8 oz cream style corn
    16 oz lima/butter beans, can
    2 cn tomatoes
    1 cn okra (if available)
    2 T Worcestershire sauce
    2 ea bay leaves
    2 t salt
    1 t peppercorns
    1 t red pepper, dried[p] Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut
    venison into chunks, flour, and brown. Add all ingredients to a large pot
    and simmer slowly for about an hour with the pot covered. When meats are
    tender, check if seasoning adjustment is needed. Add water to thin if
    required. Serve in soup bowls. A dash or two of tabasco can be substituted
    for the red pepper.[p][p] Title: Venison Ragout with Onions
    Categories: Wildgame Venison
    Servings: 1[p] 2 lb deer neck and shank
    24 ea pearl onions
    1 1/2 ea onion, chopped
    1 lb fresh mushrooms, chopped
    1 T tomato sauce
    3 T wine, sherry or port
    2 c beef stock
    2 c wine, dry red
    3 T flour
    1/4 t salt
    2 T butter[p] Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a
    large steel or aluminum pot. Add 1 tsp olive oil to retard burning. Brown
    deer chunks until well-seared, then add sherry or port and cook for 10
    minutes more. Remove from pot and set aside. To the liquid remaining in
    the pan add pearl or chopped onion and brown until golden. Add tomato
    paste, stirring in well. Add flour and stir into mixture. Return deer to
    pot, adding stock. Add 1/3 the red wine, bring to a boil, then simmer for
    3 hours or until tender, adding wine by 1/3 until used up. Add mushrooms
    30 minutes before serving. Serve over buttered noodles or rice.[p][p] Title: Deer and Barley Soup
    Categories: Wildgame Venison Soups
    Servings: 1[p] 2 ea deer shanks (or equal)
    1 c barley, pearl
    1 c peas, green split
    2 ea onions, chopped
    2 ea garlic clove, finely chopped
    1 ea bell pepper, seeded, chopped
    14 c beef or chicken stock
    4 T butter
    1 T salt
    1/4 t pepper[p] Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces,
    and brown lightly. Add stock and remaining ingredients and bring to a
    boil. Cover and simmer for 2-3 hours, until meat is tender. Season
    according to taste. Shank took 3 hours to become tender.[p][p]
    Title: Deer Soup Stock
    Categories: Wildgame Venison Soups
    Servings: 1[p] 2 ea deer bones, cracked, large
    1/8 t nutmeg
    1/16 t mace
    12 ea peppercorns, green, crushed
    8 c water
    1/4 t smoked salt[p] Crack deer bones after removing from meat (large ham bone & pelvic bones,
    etc). Place in large stew pot, add seasonings. Bring to a boil, then cover
    and simmer for three hours. Strain stock through tea strainer, then
    through cloth to remove any particles. Allow to cool, then skim off any
    fat which accumulates. Use as base for soup or stew.[p][p] Title: Charlie's Deer Stew
    Categories: Wildgame Venison
    Servings: 1[p] 3 ea venison (to 4 lb)
    1 x flour
    3 T bacon fat
    1 1/2 c hot water
    1 c wine, dry red
    1 t mixed thyme, basil, marjoram
    1 t dried parsley
    1 ea onion, large
    1 1/2 t salt
    1/2 t coarse red pepper
    3 ea carrots, scraped/quartered
    3 ea potatoes, scraped/quartered[p] Remove sinews and bones from deer; cut meat into bite sized pieces & roll
    in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover
    pot and and bring to a boil. Lower heat and simmer two hours. Add carrots
    & potatoes. Cover and simmer 1 hour, adding more hot water if needed. When
    meat is tender and vegetables done, serve hot with french bread.[p][p] Title: Venison Ham
    Categories: Wildgame Venison
    Servings: 1[p] 2 T flour
    2 T vegetable oil
    3 c water, hot
    2 ea onions, large, chop coarse
    9 oz mustard pickles
    3 T vinegar
    3 T pancake syrup
    4 T Worcestershire sauce
    12 oz chili sauce
    1 x cayenne pepper (to taste)
    1 x salt & pepper to taste
    1 ea deer ham, large[p] Combine flour and oil and cook over medium heat, stirring constantly, to
    make a roux. Add hot water gradually, stirring to blend. Place ham in
    roasting pan. Surround roast with onions, sprinkling some over top. Salt
    and pepper liberally. Pour roux over roast. Cover pan and bake one hour at
    350 degrees. Make a sauce with remaining ingredients. Pour sauce over
    roast and bake three more hours, uncovered for the last hour. Slice and
    serve with gravy over rice. To decrease wild taste of deer, marinate in
    buttermilk overnight.[p][p] Title: Venison Chili
    Categories: Wildgame Venison
    Servings: 1[p] 3 T bacon drippings
    2 lb deer meat, ground
    2 ea onions, large, chopped
    3 ea garlic clove, minced
    2 ea bell peppers, chopped
    2 lb tomatoes, can
    16 oz tomato sauce
    4 T chili powder, hot
    1 t cumin, ground
    1 t paprika
    1 c water
    32 oz beans, chili/kidney
    1 x black pepper to taste[p] Heat bacon drippings in heavy pot. Add meat and cook until slightly
    browned. Add onions, garlic, bell peppers and saute until limp. Add
    tomatoes, tomato sauce, chili powder, cumin, paprika, salt and pepper.
    Stir to blend. Add water and simmer about 30 minutes. Add beans and
    continue to cook about 30-45 min.[p]

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  • SpinSpin Posts: 1,375
    KMN,[p]Here are some venison recipes.[p]Spin

    [ul][li]Venison recipes[/ul]
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  • Char-WoodyChar-Woody Posts: 2,642
    Anthony Up North,
    If that doesn't do it...save yer buckshot..heeeeyaaaa! Nice recipes.
    C~W[p]

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  • KMN,
    I cook venison steaks just like beef steaks. Cover with mustard, shake on some salt and pepper, and cook at about 600 degrees for 5 minutes per side.

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