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Search for venison recipes - something different

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Search for venison recipes - something different

Postby John Harris » Fri Aug 23, 2019 9:58 am

All

I go camping each fall with a group of guys (10-20) most of which are highschool classmates from the early 1970s through about 1989. Years ago, it was "let's take some tents and hike" but with knee and hip replacements its now let's go somewhere with campers and cook for 3-5 days.

We have acquired various cooking capacities from trailer mounted smokers, to camp stoves to occasional locations with even double ovens. My assigned task is to cook something the non-hunters do not normally get to taste. Others will cook brisket, hams, smoked turkeys, fried fish, etc.

I normally use backstrap but have also worked with the individual muscles from the hams from time to time. I have done the following:

1) whole broiled backstrap butterflied with jalapeno sweet jelly and philly cream cheese inserts
2) venison poppers
3) smoked backstrap with bacon wrap over olive oil, pepper, kosher salt rub
4) whole backstrap skillet seared then to temperature over indirect heat to a target 125 degree with herb rub
5) backstrap loin with red wine glaze including red cherries and shallots
6) backstrap loin with blackberry, butter glaze
7) marsala backstrap and mushrooms with garlic mashed potatoes and skillet fried garlic bread

The above is offered to give an idea of what I have tried. Of course, some are more popular than others. I am exploring ideas for this year but have not settled on one yet. I am considering doing loins sous vide to about 120 then searing in a cast iron skillet with a horseradish sauce.

I would appreciate other suggestions or comments from those who have gone the sous vide (I have only done it so far with steak cuts as opposed to a whole loin)
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Re: Search for venison recipes - something different

Postby TAFKAP » Fri Aug 23, 2019 11:30 am

This has become the TAFKAP family's traditional night-before-running-the-marathon dinner. It's incredibly delicious, and a new take on stew, as well as cooking venison. The most work takes place the night or two before, where you prep the marinade...so this would be a perfect recipe for a campout, since you've mostly got to dump and cook. We omit the olives, as I'm the only one that would eat them, and we serve over sweet potatoes. Unfortunately, the recipe doesn't give salt quantities. Last year was my most successful run, and I weighed out 1oz of salt into the wine & veggie marinade, which is the appropriate weight for the 3 lbs. of meat. I also did the marinade one night, browned the meat the second night, then cooked in the oven late in the afternoon on the third day. If you marinade and prep a week before-hand, you can brown the meat, then refrigerate again until you're ready to cook

As for a wine, my favorites for this are a Côtes du Rhone red from the south of France. You can get a great bottle for $15 or less.....I always buy two, one for cooking & one for drinking

http://www.startribune.com/recipe-venis ... 233316921/
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Re: Search for venison recipes - something different

Postby Bucket » Fri Aug 23, 2019 11:34 am

You mentioned sous vide - I tried the stroganoff recipe below and it is really good. I think incorporating venison into it would be perfect camp fare.

https://youtu.be/r-m9FSIbBjg
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Re: Search for venison recipes - something different

Postby BamaProud » Sat Aug 24, 2019 7:24 am

Look up "milk Can cooking". I have never done it, but a group of folks camping next to us at Trap competitions were cooking in one. It was pretty interesting. I think its common in the Great Lakes area.
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Re: Search for venison recipes - something different

Postby DoeSlayer1 » Sat Aug 24, 2019 10:40 am

I have been researching the same so far I'm looking at making some Venison Philly Cheese Steak Sandwiches! they look amazing!
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Re: Search for venison recipes - something different

Postby MickThompson » Sat Aug 24, 2019 7:13 pm

DoeSlayer1 wrote:I have been researching the same so far I'm looking at making some Venison Philly Cheese Steak Sandwiches! they look amazing!


I did some a while back but couldn’t get it sliced thin enough for that philly texture. I used a fillet knife and my meat wasn’t near cold enough but the flavor was good.
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Re: Search for venison recipes - something different

Postby Big Pop » Sun Aug 25, 2019 6:24 am

Sous vide is the way to go.
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Re: Search for venison recipes - something different

Postby Nsghunter » Sun Sep 08, 2019 11:53 am

I just made a "Barbacoa" fro mvenison and it was awesome! You can spice it up anyway you and the crowd wants but its essentially a roast from the grainy cuts (the one I made was from a leftover trimmed neck and a bone out whole shoulder).

1. Marinade and or flour and seer the roast until lightly brown and crisp on the outside.
2. Slow cook the roast in a "wet" fashion. You know venison hates dry roasting. I typically ensure that a lot of oil is added to the roast to ensure it's fatty enough.
3. Shred the meat and place back in the roaster with a taco or fajita type of spicemixed into the juices.
4. let it get a little dry and crisp on the tips as the watery mix dries out some.
5. Serve like conventional tacos or fajitas and make sure they get lots of fat served with them i.e. sour cream, cheese, avocado, heavy ranch or queso.

It sounds a little involved but essential make a roast, shred it, season it and turn it into tacos or fajitas.

It's delicious with any meat but if you use something lean make sure that you keep oil in the roasting pan to ensure that it remains basted well.

it's like a shredded beef taco. they are so so tasty. I have 4 ounces left out of the last one I made. I like the, because the neck and shoulder are great roasts for it because they are a little tough and grainy at times and this method brings out the best of them and uses that grainy texture to it's advantage.
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Re: Search for venison recipes - something different

Postby double browtine » Wed Sep 11, 2019 2:20 pm

https://www.realtree.com/timber-2-table ... ogi-recipe

This sounds amazing. I would probably let it marinate overnight in the fridge, or in the cooler.
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Re: Search for venison recipes - something different

Postby GMB54 » Thu Sep 12, 2019 9:25 am

The bulgogi recipe looks ok but i would add some rice wine. Preferably sweet sake or Korean mirin. Skip the orange juice. If you can get gochujang, you can get mirin. I get Lotte brand mirin and Haechandlel brand gochujang but its normally not an ingredient in beef bulgogi. Dwaeji bulgogi (pork) is spicy but normal bulgogi usually is not.

Pork version https://www.koreanbapsang.com/dweji-bul ... -pork-bbq/
Regular bulgogi https://www.koreanbapsang.com/bulgogi-korean-bbq-beef/

Pear contains a natural tenderizer, sorta like fresh pineapple but the flavor is more subtle. I think venison would pair well with either kind of bulgogi. If you get gochujang pay close attention to the label. They should list the heat level. Some are quite spicy and others are more sweet and milder.
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Re: Search for venison recipes - something different

Postby GMB54 » Thu Sep 12, 2019 9:45 am

Pretty much anything Mexican or South American that calls for tougher cuts of beef, lamb or goat pairs pretty well with venison. I would suggest Birria. Its a semi spicy Mexican goat stew. Its spicy but not super spicy. To me, goat and venison flavors are sorta close and Birria is outstanding. Its often shredded and used for taco meat or served up as a stew with soft tortillas, salsa and limes.

Curry made with venison is excellent if you like curry. Caribbean styles like oxtail or goat curry for example would lend itself well to venison due to the long cook time involved to get it tender. Personally its one of my favorites because the flavors go so well together.
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