Buck Hollow Sporting Goods - click or touch to visit their website Midwest Habitat Company

Venisin Recipies?

R

ReleaseHunter

Guest
Since I just got my meat back from the locker, is there anyone that has recipes for venisin? I got a roast, some various steaks and of course some jerky and sausage. Any recipes would be appreciated....especially the yummy ones...lol.
 
For a roast:
Put roast in a crock-pot FROZEN.
Add 1 pack of Hidden Vally Ranch dressing mix, and 1 pack of Lipton onion soup mix, Low heat for around 8 hours. Depending on the weight of course. I don't think you'll be disappointed.
 
[ QUOTE ]
Add 1 pack of Hidden Vally Ranch dressing mix, and 1 pack of Lipton onion soup mix, Low heat for around 8 hours.

[/ QUOTE ]

huh? two packets of dry seasonings and no water???
 
putting the dry mix on top of the roast is awesome. as the roast cooks in a covered pan it will self marinate as the water condensates on the lid, and then drips down onto itself. works absolutely AWESOME.
 
take your steaks and marinade them overnight in teriaki and garlic powder(to your liking) then grill them to medium rare...awesome
 
Here's a long time favorite of mine. Just made it the other night with some fresh doe steaks. Simple...but fantastic.

Begin by taking some choice steaks, loin or rounds, and rolling them in flour. You may want to add some seasoning to the flour as well. Brown these in a pan of butter or margarine on the stovetop. Once browned, add a small amount of water and some beef bullion. Then cover them with onions and pop it in the oven at 325 for about 30 minutes. You'll cut them with a fork! Good eatin'

NWBuck
 
Cut your loins or backstraps into 1 inch wide pieces. Dredge them in seasoned flour (flour with salt and pepper to taste). Brown them in a cast iron skillet with oil or butter. When browned cover with a can of sliced mushrooms and crumble a beef boulin cube over everything. preheat oven to 350 and bake for about 45 min. You can also add onion or bacon when you brown them. Simply them best. have made them many other ways but this way lets you taste the wonderfull flavor of your kill!
 
This marinade works for any kind of venison steak - I use primarily backstraps.
1/4 cup soy sauce
1/4 cup worcestershire sauce
3 tbls of olive oil
Some pepper and season salt on the meat and pour the marinade over.

Marinate for at least 4 hours - overnight is best. Throw on a grill till medium rare or to your liking.
 
the part about medium rare is key. anything more well done than that will always taste like your old boots!!!!!!!!!
 
Well the thought of tasting old hunting boots with fox pee on them doesn't really satisfy my taste buds, but these recipes sure do! LOL. Sounds great. I am keeping track of them and printing them off.

Joe
 
I love mine RARE.....I second those crockpot recipes too.

Don't forget that meat will still cook once you take it off the grill too (I read something about venison actually continuing to cook longer than beef once removed from the heat)

Growing up hunting Mule deer out in Wyoming we really had to put some effort into tenderizing the steak, and marinading the meat. I've found that if I put 1/4 that effort into whitetail steaks they are DE BEST !!

I'll tenderize the steaks by stabbing them with a couple of forks on each side, and marinate overnight (or even longer), stab stab--marinate, stab...

I use the powder packets of a variety of marinades (about a buck a pack)...just experiment with flavors you like...Mesquite, Spicy Carribean, many varieties to choose from.

Sautee some mushrooms in butter and garlic, pop a bottle of Red wine and your set.

Going to have some tonite !
 
[ QUOTE ]
Cut your loins or backstraps into 1 inch wide pieces. Dredge them in seasoned flour (flour with salt and pepper to taste). Brown them in a cast iron skillet with oil or butter. When browned cover with a can of sliced mushrooms

[/ QUOTE ]

A did something similar tonight. I shook the loin chunks in a mixture of flour, garlic powder, onion powder, salt and black pepper. I browned them in hot oil then placed the browned meat in preheated cream of mushroom soup (made with a can of milk). I then put this in the oven at 350 while finishing the mashed potatoes (~30 minutes). The boys went wild over it and the cream of mushroom base was the gravy for the taters.
 
Tried this on the other night.

I took a back strap and rubbed Cookies Flavor Enhancer all over the meat. Then I wrapped the strap in bacon, held together with toothpicks.

Then I made a tin foil boat and placed thick slices of sweet onion in the bottom. Placed the loin on the onions and filled the boat with Coke, some people like and adult beverage instead.

Then it was time to sit by the smoker, I slow smoked the meat over mesquite for 1 1/2 hours. The key is to have the middle rare. It was absolutely incredible. The meat was sweet and juicy. I'll be making this one again.

mole
 
Willie,

Are you slicing the backstraps or grilling them whole? I'm shooting lots of does this year so will have lots of backstraps.

Old Buck
 
This can rebuild you – make you faster, stronger, smarter. Venison has the technology...


My absolute favorite way to make venison steak:

Equal parts:

Soy Sauce
Balsamic vinegar (this is the key, if you don’t have any, take the time to track some down. Don’t use regular vinegar – this is completely different stuff than that.)

A little olive oil (good stuff – extra virgin is best)
Salt and freshly ground black pepper

Marinate for however long you like, and then grill to medium rare/medium.
waytogo.gif
 
Ok, this is making me hungry! LOL I am printing off this page and then going to try some of these recipes this weekend. I can't wait!
tongue.gif
beerchug.gif
applause.gif


Thanks all!
 
You must log in or register to reply here.
Top Bottom