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Old 02-23-2005, 07:57 AM   #21
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We use venison just like it were beef.

Pepper steak is good.

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Old 02-23-2005, 08:30 AM   #22
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Fiery Barbecued Venison

4 venison steaks or medallions
; (about 4 oz. per per
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander; (cilantro)
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dry mustard powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon good curry powder
1/2 teaspoon cayenne
1/2 avocado; (about 4 tablespoons
3 tablespoons sour cream
2 tablespoons fresh chopped coriander
1/2 teaspoon grated lime peel
4 drops Tabasco sauce
olive oil for basting

This Southwestern-style dish from the Cervena venison people packs an intense flavor punch. To make the avocado cream, place all ingredients in a processor or blender and blend until smooth. Combine all the meat spices in a large bowl. Place the venison in the bowl and mix to coat well. Brush off excess coating and let stand 1 hour. Heat the barbecue grill; oil the grill. Brown venison well over high heat, turning often and basting lightly with olive oil. When done to your taste, remove from grill, cover with foil and let stand about 5 minutes; serve with coriander cream. - -

Yield: 4 servings

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Old 02-23-2005, 08:31 AM   #23
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Southern Dry Rub For Venison


1/4 cup ground black pepper
1/4 cup paprika
1/4 cup corn sugar (get at beer supply stor
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper; ground

Defrost the roast if frozen. Sprinkle on rub. Rewrap and put in refrigerator for several hours (preferably overnight). When ready to smoke, take out of refrigerator, sprinkle on more rub, and let it sit for an hour. Get smoker ready and up to 200F. Smoke (I use hickory or mesquite) for about 1 hour to 1.5 hours per pound. Take off, let rest for fifteen minutes, slice, and eat up.
Yield: 1 serving
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Old 02-23-2005, 08:32 AM   #24
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Western Deer Stew

2 pounds deer meat; cut into cubes
1 cup grape juice
1 bay leaf
1 garlic clove; minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons bacon drippings
1 1/2 cups bouillon
1 celery stalk; diced
8 whole cloves
1 tablespoon parsley
1/2 teaspoon crumbled dried thyme

Place meat in deep bowl. Add grape juice, bay leaf, garlic, salt and pepper. Place in refrigerator for several hours. Turn frequently. Drain the meat. Keep the grape juice mixture. Brown the meat thoroughly in bacon drippings. Simmer together for 10 minutes the grape juice mixture, the bouillon, and a cheesecloth bag tied in which you place celery, cloves, parsley, and thyme. Add meat, cover, and simmer till tender or about three hours. Add boiling water if necessary. If desired add vegetables and cook until they are tender. Discard cheesecloth herb bag. Remove meat. Thicken gravy with cornstarch. Use 1/2 Tablespoon cornstarch for every cup of broth. Add a little cold water to cornstarch and make into a smooth paste. Boil up broth and stir cornstarch mixture into broth. Cook, stirring for 2 minutes. Serve with meat.
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Old 02-23-2005, 08:36 AM   #25
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Venison Chili

1 pound ground Venison
3 cans Pinto Beans, drained
3 small Chili Peppers (hot or mild)
½ to 1 cup Cheddar Cheese, shredded
1 large Onion, chopped
4 Beef Boullion cubes
2 cloves Garlic, chopped fine
1 Tbsp. Chili Powder
1 Tbsp. Oregano
1 Tbsp Cumin
4 Tbsp. Flour
1 Tbsp. Oil
1 quart Water
4 Tbsp. Water


In a heavy bottom saucepan or pot, add the quart of water and boullion cubes. Heat until boullion is dissolved. Cover and reduce heat to simmer.

Meanwhile, heat the oil in a frying pan and brown the venison. When browned, add the onion, peppers, garlic and seasonings and cook until vegetables just start to brown. Add 2 tablespoons of water and deglaze the pan. Dissolve the flour in the other 2 tablespoons of water, add to the venison and cook 1 minute or until thickened.

Add the beans and venison mixture to the water and simmer for one hour or until reduced and thickened.

Serve over a bed of rice or nacho chips. Top with cheddar cheese
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Old 02-23-2005, 08:39 AM   #26
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Venison and wild rice

1 venison boneless loin (backstrap), about 3 pounds
1 handful of wild onions
½ handful of wild garlic 2 quarts water
1½ cups dried mushrooms
2 tsp. salt
1½ cups cleaned wild rice
Sear boneless loin, with fat trimmed, in just enough shortening to get the job done, allowing about ½ pound per person. If the loin is too long to place flat in roaster or Dutch oven, cut in two. (Sear all sides.)

Add ½ cup cleaned, peeled wild onions (bulb end only), and ¼ cup cleaned, peeled wild garlic. Sauté lightly. Add water, mushrooms, and salt. Simmer uncovered for three hours.

Add wild rice, cover, and simmer for 20 minutes. Uncover and simmer for 20 minutes more or until rice is tender.
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Old 02-23-2005, 02:53 PM   #27
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From what I understand, a "saddle" of venison is the back, as in where a saddle would be placed on a horse. I've never seen this cut in beef. You might have to special-order it from the meat-cutter when you get your deer processed.

If you were to imagine what this cut would look like in cross-section, it would have the spine (a.k.a. "chine" in butcher-speak), Porterhouse/T-bone from BOTH sides, as well as BOTH tenderloins.

I've got a cookbook that has a recipe for Saddleback of Venison with 40 Cloves of Garlic, that also has a picture of the finished product. I may take a pic of that and post it.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
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Old 02-23-2005, 05:53 PM   #28
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allan, 40 cloves of garlic yikes I know I wouldn't be kissing hubby that night
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Old 02-25-2005, 09:26 AM   #29
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Venison steak should not be salted before cooking, makes it tough. We like venison steak best with just Melted butter and mushrooms. I do at times add a little steak sauce in the butter. Do not over cook venison. All the recipes here sound really good. :D
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Old 02-25-2005, 09:36 AM   #30
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Speaking of Venison,

Anybody else see that Disney is releasing Bambi on DVD??


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