Cooking venison has always been a bit of a controversial subject growing up. I know my grandfather used to eat venison brains with his scrambled eggs, so some of us are adventurous. However, several people in our family were squeamish and would only eat the hams and tenderloins if they were breaded and chicken-fried. This was the only way I knew to cook venison meat until I was in my 30’s.
Mouth Watering Venison Meat Recipes
A few years before my son was born I started frequently hunting again and decided to find new ways to cook venison. I also wanted to use every part of the deer that I possibly could, so I knew this would take some creativity. Even my extended family has come around and is now branching out from their chicken-fried limitations. My wife and three year old son love the flavor of the meat with nothing but salt and pepper.
Here are my top venison recipes based on popularity and on utilizing as much of the animal as possible:
1. Coffee Rubbed Venison Tenderloin
If you are having guests over that do not mind their meat medium, this is a good option. It tones down the gamey flavor so anybody can enjoy your meal. The combination of the coffee and berry sauce is a nice highlight.
- 1 ½-2 lbs. Venison Tenderloin
- Berry sauce (optional)
- Berries of your choice
- Lemon juice
- 2 Tbsp. Sugar
- 1/2 cup coffee grounds
- 1/2 cup cocoa
- 1 Tbs brown sugar
- 1 Tbs cinnamon
- 3 Tbs salt
- pinch of pepper
Step 1) Preheat oven to 350F
Step 2) Mix the rub and thickly coat the tenderloin on all sides.
Step 3) Heat a cast iron pan to the point of almost smoking and then sear meat on all sides.
Step 4) Pop in a 350F oven for 5 minutes.
Step 5) Remove from the oven, cover with foil and then drape a towel over top. Let it rest for 10 minutes.
Step 6) Slice 1in thick and serve with or without berry sauce. Goes well with a spinach salad.
For optional berry sauce, put any berries along with a little water and a little sugar in a small sauce pan and bring it to a boil. Add a little salt and turn it down to a simmer until it reduces by 1/2. Spoon over sliced venison.
2. Seared Venison Steaks
This one is about as quick and easy as it gets.
- Venison Ham or Tenderloin
Step 1) Trim all fat and silver skin off of the meat and cut it into one inch thick steaks.
Step 2) Heavily salt and pepper both sides of your steaks. Venison needs a lot of salt.
Step 3) On a smoking hot grill or cast iron skillet, sear each side for 3-5 minutes. You want these steaks to be medium or medium-rare.
Step 4) Rest your meat by removing from the grill on a plate, wrapping plate in foil, and throwing a towel on top. Rest for 10 minutes, serve, and enjoy!
3. Venison Meat Stew
This recipe is intended for all the little bits of meat that you may throw out or grind currently. I use rib meat, flank steak, and sometimes the neck meat for this stew.
- 2 lbs scrap venison cut in one inch pieces
- ½ lb chopped carrots
- ½ lb chopped onions
- 2 cups dry red wine
- ½ lb chopped celery
- ½ lb chopped potatoes
- 1 cup worstechire sauce
- 2 cups beef stock
- 2 Tbsp. chopped garlic
- 1 can of cream soup (mushroom, chicken, garlic)
- Salt, Pepper, and Italian seasoning
- 1 cup flour
- 1 Tbsp butter
Step 1) Make sure all the fat and silver skin is removed from the meat.
Step 2) Heavily salt and pepper the meat and then sprinkle with flour.
Step 3) Melt the butter in a pan over medium high heat and brown the meat on all sides.
Step 4) Put your crock pot or stew pot on the high setting and add the veggies and liquids.
Step 5) Add the meat on top without mixing, add Italian seasoning, and bring to heat.
Step 6) Reduce to low and let cook for six or more hours. It is done when the meat falls apart like roast beef.
4. Venison Osso Bucco
Here is one of the few ways that you can cook the shanks from a deer and have it turn out delicious. For this recipe you will need two whole shanks sawed into disks 1 ½ inches in thickness. Partially freezing the shanks and then using a hacksaw or power saw is the best way to cut these.
- 1 cup flour
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- 1 or 2 medium onions finely sliced
- 4 cloves minced garlic
- 3 medium carrots, diced into fine cubes
- 2 stalks celery, diced
- 1 tablespoon tomato paste
- 2 8-ounce cans of vegetable stock, beef stock, or water
- 1 14-ounce can crushed tomatoes
- Salt and pepper
- 1 tablespoon each of finely chopped rosemary, thyme, and oregano (optional, but strongly recommended)
- 2 tablespoons chopped parsley
Step 1) Preheat oven to 325F
Step 2) Put an oven safe pan over medium high heat and add the oil.
Step 3) Sprinkle the meat with flour and sear on all sides. Set aside on a plate.
Step 4) Add butter and onions, garlic, celery, and carrots. Drop heat to medium and cook for about seven minutes or until they start to get translucent.
Step 5) Arrange your meat discs flat and side by side packing them all in with the bone marrow facing up.
Step 6) Add crushed tomatoes, tomato paste, salt, and pepper on top of the meat. Then add stock to the pan bringing the liquid just to the top of the meat but not submerging it.
Step 7) Add a tight fitting lid and cook for three to four hours or until the meat can be pulled back easily with a fork. Check periodically and add more stock if the liquid is low enough for half of the shanks to be exposed.
Step 8) Serve over polenta, rice, or couscous. Make sure you have some toast points and spread the bone marrow over the toast for added richness. Enjoy!
5. Prime Rib Style Roast
For those of you that have ever had tough or dry venison, this recipe will blow your mind. It is also super easy.
- Venison roast (preferably bone-in)
- Whole garlic cloves
Step 1) Preheat oven to 300F.
Step 2) With a sharp knife cut slots in the meat to stuff your garlic cloves on all sides.
Step 3) Rub down heavily with salt and pepper.
Step 4) Next, Cook for 25 minutes per pound for rare and add 5 minutes per pound for medium and so on. Use a meat thermometer and check the internal temperature without touching the bone with the thermometer. 145F is rare and add 15F for medium and so on.
Step 5) Remove from the oven, cover with foil, and drape a towel over top. Let it rest for at least 10 minutes. Slice and serve with horseradish on the side.
6. The Classic Chicken-Fried Venison Meat Steaks Or Hearts
- Tenderloin, ham or heart
Step 1) Cut tenderloins, hams, or heart into steaks ½ thick and trim off fat or silver skin.
Step 2) Heat oil in pan to 350F.
Step 3) Dredge in flour, salt, and pepper (with or without egg-wash depending on how thick you like your breading).
Step 4) Fry both sides until golden brown and move to a plate with a paper-towel.
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