Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: BowEd on October 15, 2013, 09:40:22 am
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Now without this thread turning into a Julia Child thread I'd like to know what way some of you like their venison.I like to put about 2# of loin in a crock pot.Put all kinds of vegetables & patatoes in too.A couple of beef boullin cubes.Add some water and slow cook it for at least 4 hours.I get a lot of mileage out of that myself.
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Backstrap, S&P on the grill,fresh morels and ramps(wild onions) sauteed in butter, serve over rice!
This is a spring time recipe.
Kevin
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Tenderloin, S&P, seared on cast iron
Backstrap smoked whole, naked.
Liver and onions, onions completely carmelized, deglaze pan with red wine and reduce to a sauce to drizzle on.
Steak, flash seared with butter then grilled to medium or less
Pulled venison chili (include 1 bottle of beer and a cup of bacon grease. trust me)
every little scrap too small for steak ground and cut with pork 3:1 for burger
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Backstrap, sliced in 2 1/2" thickness, wrapped in bacon on thrown on a grille about 450-500 dgs untill the bacon is done.
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Or,, lightly floured, heart and liver, sliced real thin, sauteed in virgin olive oil with onions and mushrooms.
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Sear all sides of the back strap in lightly oiled cast iron skillet and place in a 350 over for 15minutes(rare) or 20 minutes(med rare). Remove the meat and set aside to rest. Deglaze the pan with beef bullion(unless you have venison bullion), add a shot of bourbon and heavy cream and reduce. I like to cut the back strap into medallions and serve with the bourbon sauce over it with oven roasted potatoes and a green salad. Any juices from slicing the medallions should be incorperated into the bourbon sauce. :P
I have had sliced, battered and fried heart and it was good although a bit tough.
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I make all my venison steaks the same way. I season flour heavily and then beat the heck out of them with a tenderizing hammer and fry them crispy in butter. I realize chops and loins are already tender. But its so good, kinda' like a sizzler steak. My whole family eats it anytime I make it. Swiss steak is my second choice for any venison steak. Chops, loins or rounds.
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Great way to use less than prime cuts of venison and pork......
My wife is from Russia and one of the staples for her family is called Pelmeni. It is something that a family sits down together and makes. It's an assembly line and a great family activity. Pelmeni are the stored and used all winter as a quick meal. My wife is originally from Kemerovo Siberia and the winters there are some of the coldest on the planet. Her family lived on the third floor and would store the frozen Pelmeni on the balcony in the winter and it stayed frozen. It was a fast hot meal on cold, long Siberian nights.
Pelmeni are a dumpling like a pot sticker and very simple delicious fast easy food. They are great hot winter food.
I love this recipe as it uses both elk or deer and wild pork.
To make the Pasta
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs
2 tablespoons extra-virgin olive oil
Mix this in a large bowl until you came manage it like putty. I have a wood top table that I flour up and use to cut the pasta shapes. I roll it out to the desired thickness. I use a jar top about 1 1/2"s in dia to cut circles from the pasta dough.
I use a meat grinder and grind the elk or deer meat and the pork. I grind in onion and garlic into this mix. I use 1/2 pound of venison and 1/2 pound of pork, 1 medium onion and garlic to taste
Scoop a small amount of the meat into the pasta shell. Fold the edges and pinch closed, grab the pointed ends of the Pelmini and pull them back and pinch together. You end up with a round little meat pie. Then you can freeze them. I put them on a cookie sheet first get them frozen I then put the in zip locks or I vacuum seal them.
When we get home from work and we don't feel like spending a lot of time cooking we just drop a fist full of Pelmeni in some bullion and boil until they float. We them serve them in a bowl with sour cream and chives......Mmmmmmmmm good
Enjoy
(http://i28.photobucket.com/albums/c210/coaster500/690px-pelmeni.jpg)
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You guys sure do fancy up your deer meat. I like a more plain meat and potato recipe. And I don't measure any ingredients. I just keep adding stuff until it smells about right and then cook it.
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You guys sure do fancy up your deer meat. I like a more plain meat and potato recipe. And I don't measure any ingredients. I just keep adding stuff until it smells about right and then cook it.
Dadgum redneck. :o
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Your absolutely right Mullet ;D
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He sure is..........anybody that walks around for two days with a fork in his hat has to be all redneck.
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Im always prepared Pearly.
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:)
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Brown sugar, ketchup, deer meat, baked potato. Mmmmmm
(http://i141.photobucket.com/albums/r55/clintanders/SDC15167.jpg)
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I second Mullet's backstrap wrapped in bacon. Had it at Pappy's for the first time when he fixed it. It is AWESOME. Matter of fact wife fixed last week. :) Add some stuffed jalapenos and you're in business. We can probably do that in a couple weeks. You gonna be there Eddie?
David
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Picky OO............. is right, never seen someone dig through a breakfast casserole and discard stuff he didn't like ,,,,like he did. :laugh: :laugh: I've made some deer apps before ........... I've taken some deer meat and sliced it thin, marinated it in some red wine vinegar, brown sugar and a little orange juice over night. Put it on the grill to mid rare. Not long on the grill at all. Tastes like natures candy. I believe Badly Bend and his wife had some at the Classic this year. I'll have more this classic tooo. Believe it or not goes good with your drink of choice. ;)
DBar
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Lordy we have some real conisuers on here.Fantastic.I can taste every description.I'm just a simple meat and patatoes guy though......LOL.
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I will have to second the simple meat and potatoes. This sure is making me hungry.
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Raw is best
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I'll be eating fresh back straps in a couple of days. I can't wait.
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Backstrap seasoned lightly with salt/pepper/garlic powder dropped into a HOT cast iron pan with a dollap of butter for 60 seconds a side, along with a heap of fried taters with onion & Hungarian pepper and some sourdough bread smothered with butter - Dang now My belly in RUMBLING ;). Bob
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I second Mullet's backstrap wrapped in bacon. Had it at Pappy's for the first time when he fixed it. It is AWESOME. Matter of fact wife fixed last week. :) Add some stuffed jalapenos and you're in business. We can probably do that in a couple weeks. You gonna be there Eddie?
David
I don't know, Dave, sure hope so. It's looking like I might be stuck in Spain for a while. They're paying me to hang out for week two without doing any work again. I'm ready to go to work and head home.
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Meat and taters is good for me,I really cook a lot of venison but have no real
recipe,someone ask one time at the cabin what I put in the meat for supper and was told by one of the guys that hang out there a lot,their is no telling,but it's always good. ;) :) :) I do the crock pot thing a lot ,mainly because it easy but from time to time I like to marinate steaks in Italian dressing and mustard ??? over night and grill on a wood fire. :) backed taters in the black pot on the fire also. :)Yum. now I am getting hungry. :)
Pappy
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I like to take a whole hind quarter and season it well with salt and pepper and garlic salt. Run two freshly peeled maple saplings through it and hang it over a good fire for 3-5 hours (depending on the size of the quarter and the fire). Kinda like roast beef, only way-way better. This will feed quite a few and they will stand in line! ;D
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Sear all sides of the back strap in lightly oiled cast iron skillet and place in a 350 over for 15minutes(rare) or 20 minutes(med rare). Remove the meat and set aside to rest. Deglaze the pan with beef bullion(unless you have venison bullion), add a shot of bourbon and heavy cream and reduce. I like to cut the back strap into medallions and serve with the bourbon sauce over it with oven roasted potatoes and a green salad. Any juices from slicing the medallions should be incorperated into the bourbon sauce. :P
The resting is critical, the sauce is optional, and the cast iron is not up for a vote much less discussion!
Raw is best
When I cut up venison or antelope, I always have a small saucer of soy sauce and another of pickled ginger. Bits and bites for the butcher, I say! Tartare!
And one of my favorites is to take the front shanks, freeze 'em solid, then saw them up with the meat saw. Cut into 1 1/2 inch segments, bone and all. We are gonna make osso bucco cowboy style. Get out the big cast iron dutch oven, fry up a coupla diced slices of bacon, then turn the heat up until the grease starts to smoke. Sear both sides of these bone in cuts of meat until they are almost blackened. Reduce heat, add half a bottle of decent red wine. In layers a pound of your favorite mushrooms, and a pound of pearl onions. Add some salt, black pepper, and garlic to taste, a couple bay leaves, and pop the lid on the dutch oven. Place this whole mess in the oven at 200 degrees for 5 hours without opening the lid....and you better hope you got seatbelts on your chairs.
All the tendons and ligaments slowly cook down to a rich jelly, the meat becomes amazingly tender, and the marrow in the middle of the bone is greasy goodness in the extreme, but thankfully there is very little of it. serve with roasted potatoes, roasted squash, and crusty bread to mop up the rich gravy.
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Lordy....Any of you guys ever work in a resteraunt?Or......Maybe your wives are good teachers.....LoL.
When I belonged to 3 different coon hound clubs we used to have a game feed mid winter say January or so for all of the members.Those were fun.You never knew what kind of dishes would show up and you could try em all if your stomach was big enough.Then we'd watch videos of guys who went out west lion or bear hunting etc.It was a blast.
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Lordy....Any of you guys ever work in a resteraunt?Or......Maybe your wives are good teachers.....LoL.
When I belonged to 3 different coon hound clubs we used to have a game feed mid winter say January or so for all of the members.Those were fun.You never knew what kind of dishes would show up and you could try em all if your stomach was big enough.Then we'd watch videos of guys who went out west lion or bear hunting etc.It was a blast.
Oh, my kind of feed!