• Advertisement

Search for venison recipes - something different

All about cooking

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)
John Harris

Attorney &
Volunteer Exec Director - Tennessee Firearms Association
John Harris
4 Point
 
Posts: 316
Joined: Thu Sep 04, 2003 12:00 pm
Location: Nashville

Advertisement

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/
User avatar
TAFKAP
16 Point
 
Posts: 12569
Joined: Fri Nov 06, 2009 10:47 am
Location: Memphis

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
User avatar
Bucket
6 Point
 
Posts: 960
Joined: Fri Aug 22, 2003 12:00 pm
Location: Cookeville, TN

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.
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking
User avatar
BamaProud
16 Point
 
Posts: 15037
Joined: Sun Apr 03, 2011 5:13 pm
Location: Shelby County, TN

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!
DoeSlayer1
Button
 
Posts: 15
Joined: Fri Aug 02, 2019 9:26 am

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.
MickThompson
10 Point
 
Posts: 2747
Joined: Wed Aug 09, 2006 12:00 pm
Location: Cookeville, Tennessee

Re: Search for venison recipes - something different

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

Sous vide is the way to go.
Big Pop
6 Point
 
Posts: 988
Joined: Sun Jan 06, 2013 8:04 pm
Location: East TN

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.
Nsghunter
6 Point
 
Posts: 994
Joined: Thu Jan 02, 2014 11:42 pm
Location: Blount co tn

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.
User avatar
double browtine
12 Point
 
Posts: 5259
Joined: Sat Dec 04, 2010 9:37 pm
Location: Cheatham/Montgomery County

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.
GMB54
6 Point
 
Posts: 638
Joined: Fri Oct 10, 2014 8:55 am
Location: Missouri

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.
GMB54
6 Point
 
Posts: 638
Joined: Fri Oct 10, 2014 8:55 am
Location: Missouri

Re: Search for venison recipes - something different

Postby Bowdacious » Tue Oct 08, 2019 5:06 pm

I made venison spaghetti several years ago at camp and now it is required to be in the menu. They aren’t happy if they don’t get it


Sent from my iPhone using Tapatalk
User avatar
Bowdacious
16 Point
 
Posts: 19190
Joined: Fri Sep 01, 2000 12:00 pm
Location: over here

Re: Search for venison recipes - something different

Postby Omega » Tue Oct 08, 2019 10:37 pm

GMB54 wrote: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.

So, I like curry and had wanted to make some from venison so got me one of those boxes of golden curry, the spicy one. Cut up some backstrap steaks, about a lb, added onions, potatoes, and carrots. I spiced and lightly browned the venison, and put everything in a crock pot. I had rescued a brand new small rice cooker from the wife's kitchen clean out box, we have a large one but this one makes fewer servings at a time, which come in handy and easier clean-up. I didn't stray from the box much, though I was planning on adding celery, but forgot to stop by the store so, next time. Came out pretty good, heat was just right and my buddies and I enjoyed it at work for lunch.
Image
"Freedom is the sure possession of those alone who have the courage to defend it."
~Pericles~
User avatar
Omega
4 Point
 
Posts: 467
Joined: Sun Dec 16, 2018 12:07 pm
Location: Clarksville, TN

Re: Search for venison recipes - something different

Postby GMB54 » Wed Oct 09, 2019 9:03 am

I grew up on S&B Golden curry roux when i lived in Japan. We used it exclusively when we moved back to the states. The spicy version is pretty spicy for Japanese curry. I actually like the medium better and use my peppers for the heat.

The basic S&B recipe is fine but try adding a can of good fatty coconut milk and a single habanero or scotch bonnet. Whole or cut in half but remove it before it melts away into the sauce unless you want it spicy. A sprig of fresh thyme is good too. The hab or bonnet will add a great aroma to it like a Caribbean style curry.
GMB54
6 Point
 
Posts: 638
Joined: Fri Oct 10, 2014 8:55 am
Location: Missouri


Return to Cooking Forum

Who is online

Users browsing this forum: No registered users and 9 guests