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Old 12-04-2011, 03:39 PM   #11
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1. Fried (roll in flour seasoned with garlic, salt, pepper) and served with pan gravey and mashed potatoes and green beans.
2. I make orange beef using venison and like it better than using beef.
3. Fried venison with a brandy peppercorn sauce.
4. Marinated venison in liquid smoke, garlic, onion powder, black pepper, and some soy sauce then wrap pieces with bacon, skewer and grill.
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Old 12-04-2011, 07:41 PM   #12
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My husband and grandson used to hunt, and I cooked a lot of venison. I prefer the younger does, for taste, but men seem to want that set of antlers. How you cook it depends a lot on the sex and age of the animal, and the way it was butchered. If the meat is really strong, it's probably because it was not butchered properly.

I liked cooking it as a pot roast....season, sear, and braise with vegetables. We also made it into Italian "beef" or BBQ. One favorite was Swiss Steak:

Swiss Steak
Constance


Ingredients:

1/2 cup sifted flour
3 teaspoons salt
1/2 teaspoon pepper
1 (2 pound) sirloin steak (1 1/2-inch thick)
3 tablespoons olive oil
1 Package of dry onion soup mix
1 small can tomato sauce

2 cups of water



Directions:

1. Mix flour, salt and pepper.
2. Pound into steak with tenderizer or potato masher. Brown in olive oil in heavy skillet.
3. Add Onion Soup mix to the 2 cups of water, mix well and pour over steak along with tomato sauce.
4. Bake at 350 degrees for 2 hours.



I usually have a piece of meat about 1" thick, and it takes only about an hour.
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Old 12-04-2011, 08:02 PM   #13
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When I lived in the country, we just cooked venison the way we would cook beef. I never came across that "gamey" flavour. I suspect it comes from standing around taking pictures of you and the deer for half an hour before bleeding and gutting it. I suspect that strapping it to the hood of a car and driving home 200 km may add to that flavour.
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Old 12-05-2011, 03:46 AM   #14
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We get very good venison from Scotland both wild(epidemic levels) and farmed.
I cook the cuts the same as the equiv beef cuts.
Yrs ago when I was flash I took a girlfriend and her sprog to lapland just before christmas. They went on a sleigh ride, I talked to the female chef, they hung Rudolph for 7 to 10 days. She also made bacon out of the belly and over the three days we only ate deer.
The kid was a complete 13 yrs old pain so it gave me great pleasure in telling her that the bacon she was eating for brekkie was of relative Rudi.
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Old 12-05-2011, 09:48 AM   #15
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I'm with Taxlady--we cooked venison like beef. One of my favs is to make a venison roast and take the pan drippings, add some venison or beef stock, grated Gjetost, some cream or sour cream to make the gravy, dried lingonberreis (or some lingonberry sauce). Yum-yum.
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Old 12-09-2011, 05:05 PM   #16
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We used to use it to make Sauerbraten.
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Old 12-10-2011, 07:27 AM   #17
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you might want to take a look at this.............

Venison-Stuffed Whole Cabbage
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Old 01-13-2012, 09:51 PM   #18
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We have a simple preparation in our family for the good cuts of venison. Salt, Pepper, dredge in flour and sautee in browned butter.

Homey and just 'good people' food.
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Old 01-13-2012, 09:56 PM   #19
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Quote:
Originally Posted by Lytle View Post
So I went to my local butcher shop yesterday to see if they sell whole sub-primal cuts so I can take some home and practice since I'm not in school and got a few weeks before my internship, feel like I'm getting rusty just house cooking with precut meats and canned stuff, need something real to do. I was told I could possibly be able to come in and practice if I wanted, hopefully get to do that a few times before I leave to kill some time while Im bored. Anyway, apparently venison is real cheap right now so Im gonna go back tomorrow when they get the prices from their source back and I plan on buying venison striploin or tenderloin. Anyone got any good recipes? I'm willing to try anything pretty much. I'll cut a few steaks but only got me and 2 people at my house to cook for so wanna do a few different dishes. I haven't personally cooked deer meat myself yet, dont know if theres anything I just gotta try or what. So any awesome recipes or ideas I can use?
Just send it to me--I love venison. The Scandinavian cook guy had a whole segment on venison recently...I was drooling...it all sounded/looked so good.
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Old 09-11-2012, 08:02 PM   #20
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If you are getting venison loin, aka backstrap, I would cut it into steaks and butterfly them (or have the butcher do it for you). Season the steaks to taste, and then grill only to rare-med rare. This cut is very much like a filet mignon, and just as tender. Unlike some other cuts of venison, I do not try to soak or marinade backstrap (or butterflies, as we call them), but prefer to let the flavor of the meat shine.

(By the time hunting season is over, we have freezers full of about 6 deer, an antelope or 2, and sometimes elk - in addition to various birds. While antelope and elk are much more mild than deer and usually my preference, venison butterflies are still my favorite. I do tend to soak venison cube steak in milk for several hours before preparation, and marinade cuts like tip steak or roast, so I'm not a soak/marinade nay-sayer. This is the one cut I would implore you to try as is, especially if coming from a specialty meat market (as opposed to a deer that was field dressed and hung in your garage for a week!!).
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