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Old 06-07-2007, 08:20 PM   #1
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ISO venison ideas/recipes

Does anyone have any good ideas for cooking venison?

Thanks.

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Old 06-07-2007, 08:27 PM   #2
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usually i marinate it in red wine and mirepoix with or without gin or vodka for a few days then depending on the cut: BBQ, smoke, stew, or treat as a steak
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Old 06-07-2007, 08:29 PM   #3
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What cuts do you have?

Remember that as a wild critter, it's probably going to be a bit tough, and very lean. Therefore, don't cook it well-done, unless you're braising it. By under-cooking it, it will still be somewhat tender, and moist; braising will keep it moist, and break down the connective tissue so that it's tender.

I have a couple small venison roasts in my freezer. I'm thinking about braising them in my Dutch Oven, with some good beef stock, and maybe some packaged French Onion Soup mix (I know, it's not from scratch, but I've heard it's good).
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Old 06-07-2007, 10:04 PM   #4
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Need to know the cuts you have, as someone else said. If they are tender cuts, then they need to be grilled and not overcooked or they will be tough,dry and inedible.
If they are non=tender cuts they need to be cooked quickly or braised and still not overcooked or they will be tough, dry and inedible. Done right they are sublime.
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Old 06-08-2007, 02:49 AM   #5
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shawn, someone has posted a similar question some time ago. Take a look at this thread
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Old 06-09-2007, 08:36 PM   #6
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Quote:
Originally Posted by obiwan9962
usually i marinate it in red wine and mirepoix with or without gin or vodka for a few days then depending on the cut: BBQ, smoke, stew, or treat as a steak
I am not familiar w/ mirepoix. Could you tell me what it is?
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Old 06-09-2007, 08:39 PM   #7
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Shawn...mirepoix is a mix of carrots, celery and onions.

Not to be confused with the trinity, which is celery, green pepper and onions.
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Old 06-10-2007, 02:41 AM   #8
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Venison jerky (like beef jerky) is absolutely delicious!
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Old 06-14-2007, 11:10 AM   #9
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I marinade roasts and backstraps in Italian dressing. Roasts I put in a crock pot and backstraps I grill them or slice them thin and fry them in olive oil. I think the Italian dressing covers some of the game taste.
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Old 06-14-2007, 12:23 PM   #10
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I love backstrap just fried in olive oil and butter. Yummy!
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