"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 02-08-2007, 09:59 AM   #11
Senior Cook
 
Clutch's Avatar
 
Join Date: Feb 2007
Location: Keyport NJ
Posts: 255
Thanks boufa and uncle bob. Both of those sound great. I would be able to do the chinese style one with pork or beef tenderloin as well, right?
__________________

__________________
Clutch is offline   Reply With Quote
Old 02-09-2007, 01:10 AM   #12
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Yes Clutch, you can do the same with pork and beef tenderloin. For beef, you can add slices of green pepper (capsicum) too.
__________________

__________________
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Old 02-28-2007, 03:53 PM   #13
Cook
 
Join Date: Feb 2007
Posts: 60
Here's a great venison recipe
americanwit is offline   Reply With Quote
Old 03-01-2007, 09:45 AM   #14
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
Here is a fabulous dish from a chef friend of mine - it's just delicious!!


* Exported from MasterCook *
VENISON NECK & GREEN CHILI TACOS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Venison neck, bones in
3-4 T. oil
6 poblano chilis, seeded and rough chopped
4 + 2 jalapenos, seeded and chopped
2 + 1 large onions, chopped
1 lg can low sodium beef or chicken broth
1 + 1 bunch cilantro
2 tsps cumin powder
4 + 3 limes
seasoned flour, salt & pepper

Start with a Dutch oven on the stove top and heat the oil till hot. Season the neck liberally with salt, pepper and cumin. Dust it in the flour & sear on as many sides as you can get to sit flat. Take the neck out and reserve on a plate. Add in all the poblanos, 4 of the jalapenos and 2 of the onions & saute till it all starts to wilt and get soft. Add the neck back in (on top of the vegetables) and add the broth.There should be liquid at least 1/4 way up the roast in the beginning.

Bring to a simmer (if you boil it, it'll never ever get tender) and put the lid on. Simmer very slowly for about 3-5 hours. You may need to add more broth or water to keep the moisture in as it evaporates. You'll know when it's done when the neck joints can be pulled out with a pair of tongs with no resistance.

Remove all the bones (just pick them out of the pot with a pair of tongs.) and remove meat with a slotted spoon or spatula to a bowl. In the bowl add the raw chopped onion, the other jalapeno, 4 of the limes and cilantro. Sprinkle a little salt if it needs it and shred it up with a fork.
Put whatever's left in the pot into the blender and add the remaining limes and blend it for a sauce. Serve with warm tortillas.

Description:
"Serve with warm tortilla's and get a big plate and hide because grown men will try to kiss you when they taste this!"
- - - - - - - - - - - - - - - - - - -
__________________
~~~~~~~~~~
an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 03-06-2007, 09:07 AM   #15
Senior Cook
 
Join Date: Feb 2007
Posts: 193
Quote:
Originally Posted by Uncle Bob
Venison (deer) is a game animal here and the sale of it's meat is strictly forbidden!! Big fines + jail time in some cases...I suppose one can order the product...I dunno.
Is that just the sale of venison taken in the state of MS, or does that mean that you can't go to Whole Foods and buy prepackaged venison loin either?

Most venison sold in stores in the United States is Australian in origin.
__________________
BrazenAmateur is offline   Reply With Quote
Old 03-08-2007, 05:56 PM   #16
Assistant Cook
 
Join Date: Jan 2007
Posts: 2
Quote:
Originally Posted by BrazenAmatuer
Is that just the sale of venison taken in the state of MS, or does that mean that you can't go to Whole Foods and buy prepackaged venison loin either?

Most venison sold in stores in the United States is Australian in origin.

Farm raised "game" animals can be sold in the US. Wild game meat cannot.
__________________

__________________
Aalmeter is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:02 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.