"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Wild Game
Thread Tools Display Modes
Old 10-19-2006, 01:49 PM   #11
Head Chef
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
I don't like the taste of Wild Game but I can see that everyong seems to have receipes for it.



Jill and Jolie
shpj4 is offline   Reply With Quote
Old 10-19-2006, 04:47 PM   #12
Senior Cook
JDP's Avatar
Join Date: Aug 2006
Location: Madison, WI
Posts: 281
Send a message via Yahoo to JDP
Venison Ribs

Your right most people throw them away and they are fantastic. You just need to make sure they are good and hot when served. When they cool they the fat gets fairly tallowy.

great to see we have fellow game connisuers.


JDP is offline   Reply With Quote
Old 01-23-2007, 06:37 PM   #13
Join Date: Jan 2007
Posts: 64
Ingredients for Venison With Pumpkin
  • 2 pounds venison, cut in 4 pieces
  • 3 onions, peeled, sliced
  • teaspoon nutmeg, grated
  • teaspoon cinnamon
  • 1 clove of cloves
  • 1 pumpkin, small, peeled, sliced
  • 3 tablespoons butter
  • 2 tablespoons vinegar
  1. Put all ingredients in a kettle.
  2. Cover.
  3. Let cook slowly for about 45 minutes.
  4. Then serve.
Cooking is my art!
philly29 is offline   Reply With Quote
Old 01-23-2007, 07:03 PM   #14
Chef Extraordinaire
pdswife's Avatar
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
This is my favorite ( so far) LOL!

1 -1 1/2 pounds venison medallion sliced 3/8 inch thick
and then gently pounded to 1/4 inch thickness

salt and pepper to taste

small amount of flour

2 TBS butter


1/2 cup Red wine or Marsala

1/2 cup beef broth

2 TBS Butter

Season the meat with salt and pepper and then lightly dust with the flour.

Melt 2 tablespoons of butter and the olive oil in a frying pan. Add the meat.
Brown on both sides for two minutes each. Then remove from the pan.

Pour off most of the juices. Add the wine and 1/4 cup of the beef broth. Boil for 1-2 minutes.. Be sure to scrape any brown bits from the bottom of the pan. Return the meat to the ban and cover. Simmer over very low heat for 5 minutes. Baste meat every so often.

Remove meat and add two tablespoons of butter to sauce. Mix well and pour over meat.


In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote


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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:43 AM.

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