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Old 08-11-2007, 11:43 AM   #11
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Location: california
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Here is one for rack of venison.

Debone the whole rack, save the bones.Lard the meat.
Rub the meat thinly with oil, salt, pepper, dried thyme and keep in the fridge for 1-2 days.
In the meantime roast the bones,add sliced carrots, parsley root, onions,about 100 gr each, brown them a little, then add 50 gr tomato paste.
Cook for a few minutes, add 6c broth, salt, papper and a bay leaf.
Simmer 2 1/2-3 hors then strain.
Add 3 c strong red wine and reduce until saucy.
Cube 1 lb each chicken livers and mushrooms.
Brown these in a bit of butter, then add 200 gr thinly sliced almonds, salt, perrer, thyme and chopped parsley.Add this to the sauce.
Slice the meat and and panfry quickly.
Put the slices into the sauce and heat through.

For venison leg

Slice the meat into strips (Stroganoff style) and marinate in cognac for 24 hours.
Sautee sliced onions in butter, add the meat , salt, pepper, cinnamon.
Add a little broth and simmer slowly, adding more broth occasionally.
Towards the end of cooking add some lemon zest and juice.

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Old 08-11-2007, 11:54 AM   #12
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I love venison. Here is a recipe from Epicurious that I really like. Its for medallions however I used chops. Hope my friend goes hunting again this season!!

Pan-seared Venison with Rosemary and Dried Cherries Recipe at Epicurious.com

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Old 11-15-2007, 04:17 PM   #13
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I got a call from a friend who took down two Does yesterday, and he is going to donate some Venison for my Thanksgiving feast. I'm planning on smoking it, and he's giving me the options of a Ham or a shoulder. which should I take? I'm completely clueless when it comes to Venison. Any other tips would also be appreciated.
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Old 11-15-2007, 04:46 PM   #14
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Tell your friend you want a hind quarter (Ham)
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Old 11-15-2007, 06:17 PM   #15
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I made a great venison soup last night... just like veggie beef and barley only I used venison stew meat instead. Wonderful. I can't wait until it's dinner time again.

Ground venison makes great chili.
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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Old 11-15-2007, 06:45 PM   #16
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Soaking a roast in Cranberry juice overnight before roasting is good.I did it a long time ago and dont have recipe but I bet you can google it.
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Old 11-15-2007, 10:55 PM   #17
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Here is one of my favorite venison steak recipes:
  1. Pat the steaks dry.
  2. Immerse them in a bowl of sake and black pepper.
  3. Marinate for around one hour.
  4. Sear the steaks on both sides. Depending on the cut of steak, they may be ready to serve.
  5. Reduce heat and finish cooking (if necessary).
  6. Serve promptly.
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Old 12-04-2007, 12:09 AM   #18
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good eats

bologna , jerky , sausage , dried/chipped , slipery deer potpie pot roast list can go on and on.....we eat alot of deer at my house.....
But one thing most don't know mountian deer who feed on alot of acorns taste gamier but good clover corn orchard deer are sweet....the reson deer taste gamey is because they are not field dressed right....and temp brought down.
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Old 12-04-2007, 02:06 AM   #19
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You are sure to find something here.....we love to cook venison in New Zealand although most is farmed these days!

In the book of life, the answers are NOT in the back.
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Old 12-15-2007, 08:07 AM   #20
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An old seasoning trick for venison is to use juniper berries for seasoning as in a roast. Very "Renaissance" like eating at Henry the 8th's table. Has anyone tried to use venison in recipes other than northern European origins, perhaps as a substitute for lamb or goat in a curry?

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