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Shana - posted on 03/12/2010
We do 1/2 venison and 1/2 hamburger meat for all meals that require ground meat.(chili, taco soup, meatloaf, etc.) You can't even tell that half of it is venison. My husband also takes a backstrap and grills it while brushing on butter and it is delicious! I am new to the venison scene so I thank you for all the ideas!
Kris - posted on 03/10/2010
I live in the czech republic and meat quality is often and issue so anytime you want to 'hide' the flavor of a meat a stew of some kind is a good idea. I recently had an excellent venison goulash here (very tender and you'd never know it wasn't beef). This recipe is as close as I could find on the internet to what it was like:
3 large onions and two red peppers, brown in oil on high
add cut meat and brown meat with onions
add lots of paprika
at about 1 tablespoon of ketchup adn 1 tablespoon of mustard
stir and add 4 tablespoons of flour, stir quickly
add water, as much as you want for sauce it will thicken later
add garlic powder, seasoning salt, parsley, 4 drops of tabasco sauce, 2 cubes of beef boullion, a few drops of worcestershire sauce, a few drops of soy sauce. Stir, taste for flavor, reduce heat, and cook about 1 hour until meat is tender and sauce is thickend. Usually served with dumplings but crusty bread or rice will work as well.
The longer you cook it the more tender it will be. Tomato based sauces are great for this kind of problem or alternatively red wine works really well (or a combination of both) and the alcohol cooks off so it's perfectly fine for kids.
Another option is chili-the combination of beans, tomato and chilis cover up any strong flavors of the meat (especially if you can get it ground)
I'd be happy to pass along my 5 pepper chili recipe if you're interested as well. I've added lots of veg and it's not really spicy despite all of the different kinds of peppers.
Both of these are great in a slow cooker and make a big qt so you can eat a couple meals from them.
Hope that helps
Cheryll - posted on 03/09/2010
I thaw my venison in hot water and white vinegar and let it soak for a while. My favorite way to cook it is to take the tenderloin or backstrap thawed and cover with meat tenderizor, black pepper, a little Tony's and marinate in Italian dressing and worstershire sauce. Then cook on the grill. I will say that I agree about the gamey taste; I have noticed over the years that when my husband has his deer processed, the ground meet can be awful....can't figure out if it is the processor or the time it takes to get it there
Nikki - posted on 03/09/2010
I like to cut the venison up into chunks dip it in flour, then fry it in a skillet just till it is browned and the flour is a little pasty then I put the meat and a can of cream of mushroom soup or two in the crock pot with a cup of milk on High for a half hour while I cut up potatoes , carrots, celery. Then I add those to the crock pot and let it cook on high for about 4-6 hours . You can add flour or cornstarch to the stew if you want to thinken up the base of it a little. Then I serve it over a bed of rice and my Hubby and Kids love it so much they eat it till it is gone.
Kellie - posted on 03/08/2010
cook slow in a crock pot and with onions like a roast - very good. If want hamburger then go to grocery store and ask butcher for some fat and add a little to the venison...use meat grinder and grind up meat with some fat and it will taste different...and last of all don't tell the kids you are fixing venison and they will like it better if they don't know it...lol
Lilah - posted on 03/06/2010
I love Venison Maroc Polo. Cut the venison into bite-sized pieces. Start a pot of pasta, (we use fettucine). Saute the venison in 2T butter plus 2T oil with 1-2 garlic cloves. Just a few minutes, or it will get tough. Take it off the head and add a few shakes of crushed red pepper, some crushed basil and let it sit til pasta is done. Drain pasta and dump into the pan. Stir in a few tablespoons of parmesan. It will pick up nice flavor from the pan without being too gamey. Good luck! Wish i could get ahold of venison again!
Kim - posted on 03/06/2010
Ok so we tried grilling the marinated backstrap and my husband loved it and my son and I both gagged. I think having it grilled medium wasn't a good idea maybe welll done or something, next is to try and soak it in water and then milk then bread it and fry it. Thank you all so much for all the ideas.
Kim - posted on 03/06/2010
Does anyone have any ideas on breakfast sausage? Oh and by the way I had my 13 year old son read this and he has taken some backstrap we have and put it in a baggie with italian dressing and soaked it overnight so we are hoping since he is doing this he will eat it also!:)
Lisa - posted on 03/06/2010
We eat lots of venison at our house too. One of our favorites is stew, where you brown the meat in the pan with onions and mushrooms then deglaze the pan with red wine, a cup will do nicely. Then transfer to a crock pot with the vegetables and some boxed beef broth. Cook on low until veggies are tender. We also grill the steaks a lot in the summer. To do this, we marinate the meat at least overnight in a mixture of Italian dressing and Worcestershire sauce. Prick the meat with a fork, then put in a ziploc bag and put in about 1/2 a bottle of dressing and a 1/4 cup of the Worcestershire. Seal the bag and refrigerate until ready to cook. Enjoy!
Gina - posted on 03/06/2010
Personally we take a more radical approach. Soak it in salt water for 2 days then marinate it for 3-4 days in Allegro Marinade. It takes planning but really helps with the gamey flavor. It is the only way I can eat it.
Heather - posted on 03/06/2010
my dad always gets chipped steaks made when he gets his deer "done" they are like steakumms only better - not greasy or fatty at all.. we fry them up with some onions and cheese and they make the best cheesesteaks!
Judith - posted on 03/06/2010
I put mine in the crockpot and cover it with a dry packet of Onion Soup. The onion is great for getting the gamey taste out of it. Chunking up an apple will also do the trick. When the meat is done, throw the apple. out.
Sharon - posted on 03/06/2010
once you've made steak from it, I'm not real sure. But I know my husband took our deer to the butcher and asked for hotdogs, salami, beef jerky sticks (like slim jims), and ground meat and I couldn't tell the difference between those items and what we buy in the store from the taste - the kids couldn't either which was what we were hoping for. I remember having venison as a child and hated it so was very skeptical that we could get them to eat it but I didn't realize you could ask the butcher to give you anything other than steak.
Stardust - posted on 03/05/2010
If you are going to prepare it like chicken fried steak soak it in milk overnight.
Backstraps: cut into medalions sautee with olive oil and butter shallots garlic and mushrooms, Salt and cracked pepper to taste. Searve with wild rice pilaf. It's so delicious and tender! My fav! I have searved this to many first timers and they thought it was beef. You can also marinade overnight with fajita seasoning and prepare like fajitas (bake on low for 30-45 min. in oven before grilling) depending on the cut. Some cuts can be kind of tough. Tip: For ground venison add it to ground beef and over time use less ground beef in your recipees they will get used to the flavor gradually that way.
Amy - posted on 03/05/2010
Green peppers! If you are cooking a roast just slice up a green pepper and place the pieces on top, throw them out when you are done. My mom did it all the time, something about the pepper absorbing the gameness. Hope this help :D, it works for moose too
Sherry - posted on 03/05/2010
If you have steaks or back straps--1 can Diet Coke, 1 med onion sliced, 1 or 2 Cups Ketchup. Mix Diet Coke, onion and ketchup in a frying pan add the venison. Simmer until meat is cooked. The mixture kind of makes like a BBQ sauce and the acid in the Diet Coke breaks down the fibers in the meat, making it easy to chew as well. I haven't made it in years, but I remember the meat tasting so much better than just frying
Nikki - posted on 03/05/2010
My fiance is a veryyyy picky eater.. but when i cook venison he absolutely loves it. We can't keep enough of it in the house, because he wants it every night! lol..
What I do is cut the venison into chunks, put it in a skillet with garlic salt, red pepper flakes, pepper, soy sauce & cover it in water. I then put a lid on the skillet and turn the burner on to a medium setting and just let it simmer. You can add as much of the spices as you want, depending on how spicey you like things. But all you do is let it cook down so that all the water is gone & it's done :o).. Doesn't taste gamey at all!.. Hope This Helps!
Cyndi - posted on 03/04/2010
I soak it over night in salt water. Use alot of salt! That usually takes most all of the gamey taste out. If the deer didn't die immediately then the odds of getting all that gamey taste out will be difficult. Adrenalin running through the meat after they have been shot causes that. Crockpot stew is awesome. Throw the meat in, add potatoes, carrots, onions, any dry stew mix you like, cook for about 8-10 hrs. Fix some slaw and rolls and a perfect meal fit for a king. You might also enjoy slow cooking the meat in the crockpot with your favorite BBQ sauce. Once it is cooked, pull it in shreds with a fork and serve on buns with slaw & fries. Yum, Yum,Yum!!!!
Yinni - posted on 03/04/2010
i LOVE venison stew. the first few times i tried venison, i absolutely hated the taste. when one of my co-workers came in with a crockpot of their venison stew, i probably ate the whole thing! i wish i asked for the recipe because it was deeeelicious!!