I'd like to know how everyone prepares vension, tips, recipes or however you use it. My son shot got 3 deer this past season and it's been processed into cube steaks, hamburger and tenderloin. Thanks in advance for any help. - Rebecca
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2 1/2 lbs ground venison
1/2 c minced onion
1 clove garlic, minced
4 tblspns chopped parsley
2/3 c dry red wine
2 tblspns soy sauce
salt and pepper to taste
Mix all ingredients; form into thick patties. Cook on grill or broil in oven, 10 minutes on each side (less for rare burgers). Serve immediately on taosted burger buns. Yeild: 8 to 10 servings
YOU CAN USE VENISON BURGER JUST LIKE HAMBURGER, WITH SPAGHETTI, CHILI, SLOPPY JOES. TENDERLOIN, MAKE SWISS STEAK, STROGANOFF.
COUNTRY VENISON STEAKS
Take steaks and dip in milk. Then coat both sides in a mixture of flour, pepper and salt.
Venison is very lean in comparison with grain fed beef. If you want to make burgers out of ground venison, many people suggest adding 1/4 pound beef fat to 1 pound venison. Larger pieces can be cooked in liquid like pot roast or stew meat. You are trying to keep the meat from drying out.
The tenderloin can be cooked in a crockpot - like a roast. (add a little beef broth so you can make a gravy). The ground venison makes a great chili!!
I'm 74 years young, so you could say I have been cooking a long time, and a lot of it wild meat. I grew up in Idaho and also lived in Alaska a number of years. I always soak my wild meat in a strong salt water soulation overnite. Then I rinse off, trim steak, or roast of all fat and seinue.
For the Burger I boil it first, drain, then use any way I would use beef. Tacos, chilli Spagetti or ect. We do not like the taste of the deer fat in the Burger. Love the steak tho. Rather have it than Beef.
If you soak the venison overnight in milk it won't taste as gamey. I never add additional fat to my ground venison because it adds to the wild taste but if you brown the meat in a little butter, then add water as you finish cooking it, you will get a tasty burger and it will still be moist.
Tenderloin...wrap in bacon and broil in the oven for 10 minutes until the bacon is done and the tenderloin is medium rare or as well done as you wish it to be. It is very tender. I have also sliced it and fried it.
Ground venison ("hamburger")...When we clean up the deer we take off ALL the fat as we go. I find that if I take off ALL fat before I grind the meat that the meat will stay fresh and keep a lot longer than if I don't. Pork and beef go rancid very quickly compared to wild meat that has had all the fat trimmed off first. Why would you boil the ground venison first before using? I grew up on venison and never heard of anyone ever doing that. I use the venison "hamburger" meat in the same recipes that anyone would use ground beef in. When making hamburger patties I do buy ground beef and add one part beef to 2 or 3 parts venison. Any more and the patties give off too much fat and the barbeque flares up too much or the hamburger patties sit in all the grease (from the beef) that fries out of the burger in the frying pan.
I agree with JMOUSE 13 that you do not want to overcook the steaks. Venison does not have the inside fat marbling that beef does and as you cook it it won't "melt" in your mouth like the beef does.
We make venison jerky also. Jerky is best with lean meat and venison IS LEAN.
5 - 6 lbs venison, thaw just enough to be able to slice thinly in 1/8" slices with the grain. (against the grain and you will have jerky that literally falls apart later)
into a freezer bag, put in
2 c. soya sauce
3 1/3 Tbsp garlic powder
2 oz. liquid smoke
4 oz. worchestershire sauce
1 1/2 tsp cayenne pepper
1/2 tsp ginger
4 Tbsp brown sugar
1 tsp garlic salt
2 Tbsp onion powder
1 Tbsp molasses
1 Tbsp vinegar
Mix well and add the sliced venison. Let all the air out and close the bag. Move around so that the marinade mixes with all the meat. Refridgerate overnight. Drain the next morning and make a single layer of strips across a grate (I cover a cookie sheet with tin foil and put the grates on there.) Use a convection oven on 175 for 4 1/2 hours or a regular oven for 6 - 8 hours, until done. Once cool I place the jerky into a plastic bag and seal. I put mine in the refridgerator, but it is okay to leave in a plastic bag at room temperature if it will be eaten within a week. We love it.
Enjoy your venison however you make it!
I've always cooked game the same as I would cook beef or pork. Ground vension for burgers, chili, meatloaf, spegetti etc. And use you favorite roast recipe for a vension roast. I cook in slow cooker with dry onion soup mix and water and maybe some garlic if you like garlic (just sprinkle on what you like)
Bear meat is great for those Barbque ribs and pork style recipes. Please don't soak meat to remove wild taste. You ruin the taste of your recipes. Enjoy!
Wow!! Someone else who loves bear meat!!! My DH has bowhunted a few over the years and we love the meat! I also cooked bear the way I would cook pork. Bear roasts done in the slow cooker...so tender and good.
Venison parmasean is our favorite. Slice loin or roast very thin, dip in egg/milk solution (I put garlic salt in mine also) dredge in flavored breadcrumbs and fry quickly on both sides. Drain on paper towels. Layer in baking dish with spaghetti sauce and mozeralla and bake 350 until chesse melts. Serve with spaghetti and a salad.
Venison Sausage can also be made from your hamburgher by adding 1 part ground pork to 2 parts venison and the following:
Hot Italian-to 10 lbs. total meat, add 3 TBS salt, 2 TBS fennel seed, 2 TBS red pepper, 1 TBS black pepper, 4 TBS sage, 1 TBS garlic powder, 1 teas. paprika (to make it hotter add more pepper or some crushed hot pepper). Regular Sausage--to 10 lbs. meat, add 4 TBS brown sugar, 3 TBS salt, 8 TBS sage, 1 TBS black pepper, 2 teas paprika, 2 teas nutmeg, 1 teas garlic powder. (this is great breakfast sausage)
How about using a recipe used by the sami people here in Norway - also quite popular by the other norskies also.
FINNBIFF (finn -an other name for sami/finlender)
500 g reindeer/venison
2-3 tbl. spoons butter/margarine
3 dl water
1 1/2 tbl. spoons flour
4 tbl. spoons sour cream
1 dl milk
5 crushed juiperberries
1/2 teaspoons dried thyme
salt and pepper
How to do:
1. Frozen meat is thawed until it is possible to shave off very thin slices.
2. Brown meat and mushroom over strong heat in a skillet . Move the meat and mushrooms over in a pan. Use some of the water and boil out the juices in the skillet, pour this into the pan and add the rest of the water. Boil and simmer for 10 minutes.
3. Thicken by adding the flour shaken in some cold water. Simmer for 5 minutes before adding sour cream and spices. Salt and pepper.
Serve with boiled or mashed potatoes, brussel sprouts or broccoli.
(I often add onion while browning)
Good luck, Kaare.
I'd like to Thank everyone for the great ideas and recipes. I knew Thrifty Fun readers would come through.
1 1/2 Lbs. of Venison Steaks or Roast
1 clove chopped garlic
1/4 c. Soy Sauce or Teriyaki Sc
3 TBL Salad Oil
3 TBL Sesame Seeds
1/2 c. finely chopped scallions
1/4 tsp. pepper
2 TBL Brown Sugar
Cut meat into 3x4" pieces. Combine remaining ingredients & marinate steak in it. (at least 1 hour but several hours is best). Place steak on broiler pan. Broil each side. Enjoy!
I season my steaks with salt, pepper and garlic or
garlic and herbs. Flour and fry. Then make a gravy.
This is my grandsons favorite meal with mashed potatoes.
For the ground meat,I use as burgers,chili, spaghetti
looking for a good vension garlic sausage recipe
If you take your meat and soak it overnight in whole vitamin D milk it will take the wild taste out of it and then prepare it just like you would for Chicken Fried Steak. Also if you have any ground meat you can use it to make chili. I just brown my meat with a little bit of onion and then add Williams Chili Seasoning and tomatoes per directions on the chili seasoning packet. To me it is better and a lot less fattening than beef chili. If you need any recipes you can email me at bpatton AT hughes.net
We sautee in orange juice, or anything with a citric base to break down the "gamey Taste" Works for steaks...maybe cube too. Try it in a swiss steak with tomatoes.
Vension is better with the game taste unless you like plain old watery tasting beef. I just pan fry it with good old bacon grease. if you cooked at a steady med-low temp it should still be tender.
this is my recipe
1/2lb of venison
1/2 cup chopped onions
3tsp worcestershire sauce
1tsp soy sauce
sprinkle on some garlic salt
and enjoy it. It is very tasty
Bake the venison (any kind) with a can of mushroom soup @ 350 for 1 hour. serve over fries.
My mom makes venison parmesan and uses provolone cheese instead of mozzarella. Excellent.
Why would you do anything in your recipes to take away the taste of venison? If you don't like it eat a fatty old cow.
Venison and beans:
2lb ground venison
1 can great northern beans
1 can red beans
1 can pork and beans
1 cup ketchup
1 cup brown sugar.
Fry burger meat in cast iron adding garlic and pepper to taste.
In a crock pot add beans, draining most liquid from the red and white beans. Simmer, stir in ground venison, ketchup and last brown sugar. heat on med. for 1hr.
We use the George Foreman grill to cook venison steak and it is just wonderful. A 3/4 inch steak only needs about 50 seconds and comes out pink and juicy and the most tender meat you will ever want. Thicker or thinner cuts may cause adjustment to cook time.
Another one is to take all the "roast" meat (shanks, etc), season with salt and pepper, sear them and place in a slow cooker with one small sliced onion and a 1/2 tsp of garlic. Just great and easy when you have to work. Just let the slow cooker do it - done in 4 hours on "Hi" and 8 hours on "Lo". The meat just falls off the bone. Makes great "hot beef" sandwiches.
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