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Old 01-12-2013, 08:33 AM   #11
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When I was a kid my dad would make us venison and pancakes. Grill up blackstrap or small steaks just like breakfast meat :) so yummy....also tastes good smothered in maple syrup.
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Old 01-12-2013, 08:50 AM   #12
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Venison-Stuffed Whole Cabbage
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Old 01-13-2013, 08:26 AM   #13
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I would make some Game Pies and Biltong! My favourite way of eating Game :)
Homemade sausages, potjiekos and drywors are great too!
I'm a typical South African.
If you want a recipe for any of the above just shout.
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Old 01-13-2013, 08:44 AM   #14
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'SV' it to 140 F. In the 'SV' Zip lock add some clarified butter and a couple of ounces of good red wine and a spring of fresh rosemary or thyme and a pinch of fresh ground black pepper. No salt. Use any juices in the bag to make a 'reduction'. Lightly dredge the venison in flour after 'SV' and sear it in a med. hot pan all sides until lightly brown. in clarified butter. Lightly tent then rest for ten minutes or so. You'd end up with a finished temp. of about 145+ F. Enough to kill any parasites especially b/c the internal temp sat above 140 F for a period of time.
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Old 01-13-2013, 09:00 AM   #15
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"SV" ??
"b/c" ??
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Old 01-13-2013, 09:22 AM   #16
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I'm wet curing a venison loin right now. After it's been in the corning solution for two weeks, I'll roll it in black pepper, smoke it briefly on the grill, then wrap in foil and into goes into a slow oven. The end result will be home made venison pastrami. I added red pepper flakes to a standard corning recipe to give it a bit more kick. I'm seriously looking forward to this.

I would think that lean venison cuts would react well to corning, and be wonderful sliced paper-thin.

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Old 01-13-2013, 09:27 AM   #17
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We used to eat a lot of venison in Scotland. We marinated it in red wine, a little port or brandy / cognac, thyme, P&Salt,and crushed juniper berries, add some lardons of bacon and then cook in a covered casserole dish in a slow oven about 170c until done. ( Depending on the size of the joint)
Reduce the sauce when cooked with a knob of butter and add some pickled walnuts if you can get them.
Still love it cooked this way even here in France
Serve with mashed potato
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Old 01-13-2013, 09:39 AM   #18
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recipes PDF

Thought this might be a handy item for you..........
LT
Attached Files
File Type: pdf VenisonRecipes.pdf (388.1 KB, 77 views)
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Old 01-13-2013, 10:42 AM   #19
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Quote:
Originally Posted by luckytrim View Post
"SV" ??
"b/c" ??
'Sous Vide'
'because'
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Old 01-13-2013, 10:46 AM   #20
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Quote:
Originally Posted by Chief Longwind Of The North View Post
I'm wet curing a venison loin right now. After it's been in the corning solution for two weeks, I'll roll it in black pepper, smoke it briefly on the grill, then wrap in foil and into goes into a slow oven. The end result will be home made venison pastrami. I added red pepper flakes to a standard corning recipe to give it a bit more kick. I'm seriously looking forward to this.

I would think that lean venison cuts would react well to corning, and be wonderful sliced paper-thin.

Seeeeeya; Chief Longwind of the North
My grandma/mom and aunts used to 'corn' venison/moose/elk/antelope. Man those were the days! Your post has my mouth watering. Have you been doing this for a long time? Do you inject the loin?
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