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need vennison help/recipes

mad max beyond eggdome
mad max beyond eggdome Posts: 8,134
edited November -0001 in EggHead Forum
i co-worker gave me about 20 pounds of vennison last night (pre-packaged and frozen). .. a bunch of it is labeled "hogie meat" (he tells me its thin shaved deer meet), some "steaks" (which appear to be about 1/2 inch thick and weigh about 8 oz each), and a couple of pound "roast". ...i have a good recipe for the roast (cubed up, browned, braised with red wine).. . .but any ideas on best ways to prepare the hogie meat and the steaks? . .. .[p]thanks in advance[p]mad "bambi eater" max
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Comments

  • fishlessman
    fishlessman Posts: 34,583
    mad max beyond eggdome,
    ive used natureboy's bulgoki recipe many times with sliced bottom round and cooked it in a wok. very tasty. im guessing that the shaved stuff isnt one of the better cuts, i might try something like that.
    [ul][li]korean beef ribs[/ul]
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BBQ Bob Trudnak
    BBQ Bob Trudnak Posts: 197
    mad max beyond eggdome,
    I would make some chili with it max. Brown the meat with some onions, jalapenos chili powerder,cumin and olive oil. Make a rue with the liquer left in the skillet. Then add that rue to your traditional Chili sauce/base. I love making chili with venison![p]BBQ Bob
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  • Wise One
    Wise One Posts: 2,645
    oh he who eats the meat of poor bambi, you might try to pound out those steaks and get them just as thin as you can. Then season well with some Greek seasoning, sprinkle with some feta cheese, layer with spinach leaves and roll up and grill over a medium fire. Slice and enjoy.

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  • Unknown
    Unknown
    mad max beyond eggdome,[p]and you didn't call me direct for the reason that????[p]Steaks -- dredge in cinamon......squirt with fresh lemon juice (don't be shy)......(top side, then again when you turn)......cook direct over HOT fire........to medium rare.[p]That's it.......2 ingredients......no kosher salt, no nothing else........... but fully coat with the cinamon.[p]I know it sounds bizarre -- but it is an excellent sweet/sour thing........[p]your sister who knows

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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    your wyoming connection,
    geez, i just got the stuff last night. . ..and see, this way i get the best of all worlds. ..i get your sage advise, as well as the others here on the forum. .. .[p]now that you have finished berating your poor baby brother, and i've appropriately explained myself. ..tell me something. .. do you squirt the lemon juice on before you put them on the fire, or during, or both???[p]also, should i tenderize the steaks at all? either by pounding, or by using my new jaccard (its a tools with 16 very fine blades thats used to tenderize meat)? . .[p]thanks sis[p]max
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    Wise One,
    thanks bill, that sounds good too. ..
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    BBQ Bob Trudnak,
    thanks bob. .. .chili sounds like a great idea. .. i'd probably grill up the meat/chili's etc. in my grill wok... . sounds really good. . .
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    fishlessman,
    this one sounds great as well. .. .i have my cool wok ring for the egg. . ..i could make the bulgogi in there. . .it would be excellent. ..do you serve this over any kind of particular rice? . ..
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  • fishlessman
    fishlessman Posts: 34,583
    mad max beyond eggdome,
    i think i would do a vegatible stirfry first and then do the meat. the shaved stuff should cook fast and the marinade makes a mess when cooking the meat in the wok. simple plain white rice
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Unknown
    Unknown
    mad max beyond eggdome,[p]okay -- you're forgiven[p]lemon juice -- squirt when you put on fire -- don't let it sit in the juice before hand -- you want the taste to be on the edge not permiating the meet[p]do NOT pound the meet....... if you handle it as little as possible and sear it fast (I'm going by your 1/2 inch assessment) you will keep maximum juices inside which is critical for deer steak. In this case, any "tenderizing" tools will only have the effect of either allowing a place for the juice to get out, or flattening it sufficiently such that it will become shoe leather. [p]IMHO......j
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    your wyoming connection,
    gotcha. ...thanks!! . ...sounds like a nice quicky meal. ..
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    fishlessman,
    gotcha. .. i haven't seen what the meat looks like yet, but i assume its shaved pretty thin. ..this sounds like a plan too. . ..[p]thanks!
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  • Unknown
    Unknown
    mad max beyond eggdome,
    Where did you get your wok ring?????
    Thanks,
    360 guy-gary
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  • Steeler Fan
    Steeler Fan Posts: 395
    mad max beyond eggdome, sorry for being late with the recipes but I'm catching up on reading all the posts. If you have lots of roasts try this:
    1 cup beer,1 cup bourbon (cheap),1 cup vegetable oil
    1 onion sliced, 1/2 tsp of black pepper,onion powder, garlic salt. Make marinade mixing the above together.
    Place1 4-6 lb venison roast in glass bowl our marinade over and marinate for 2 weeks, turning daily. Place meat and maarinade in a roasting pan in a preheated egg of 300 degrees smoke for 5 hours or until meat is about 145.Remove meat, thicken juices with 2 Tbsp corn starch. Enjoy
    Joe
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