Venison ideas

In article <[email hidden]>,

Jay' spamless@here**.com said:

I've been given some frozen Venison and am seeking ideas on what to do with
it other than the norm BBQ that we usually use it for.
As an aside I remember once having a delicious pasta dish at an Italian
restaurant that had Venison and juniper berries - very nice.

Stew it (long and low, say 250F/125C for about 6 hours) with some
sauteed onions, red wine, bacon and mushrooms. Excellent with a good
crusty bread and green salad.

Miche

--
WWMVD?

Miche said:

"Jay" <spamless@here**.com> wrote:

Quoted message said:

Quoted message said:

I've been given some frozen Venison and am seeking ideas on
what to do with

Quoted message said:

Stew it (long and low, say 250F/125C for about 6 hours) with some
sauteed onions, red wine, bacon and mushrooms. Excellent with a good
crusty bread and green salad.

One of my boys swears by venison chili. Standard red texas
chili recipe.

Steve

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...
I've been given some frozen Venison and am seeking ideas on what to do with
it other than the norm BBQ that we usually use it for.
As an aside I remember once having a delicious pasta dish at an Italian
restaurant that had Venison and juniper berries - very nice.

What cut[s] do you have?
Steaks are good fried after coated with seasoned flour.
Roasts are good smoked.
Deer jerky is real good as well.
You can grind it into burger too.

Jay said:

I've been given some frozen Venison and am seeking ideas on what to do with
it other than the norm BBQ that we usually use it for.
As an aside I remember once having a delicious pasta dish at an Italian
restaurant that had Venison and juniper berries - very nice.

You don't indicate what type of cuts. Burger, steaks, fillet, front
quarter roast, hind quarter roast?

General rule is use it as you would beef but remember that venison has
*very* little fat so you need to factor that in. If you're not
stewing/braising for a stew or pot roast style of dish be very careful
to *not* over cook it. Err on the rare side.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Consome'

2 lbs venison or beef, cut into bite size pieces
2 cans beef consome soup
2 cans water
1 large bell pepper cut into 1 inch pieces
1 large onion cut into 1 inch pieces
worchestershire sauce
salt
pepper
flour
16 oz sour cream
rice

Season meat with salt, pepper, maybe garlic powder before tenderizing with
the end of a glass coke bottle, the spout end works great.

roll in flour. brown.

Add vegetables, worchestershire sauce, soup and water. Simmer on low covered
about 30 minutes. Right before serving add the sour cream and mix well.
Serve over rice.

My family loves this.

Pam

"Steve Calvin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jay said:

I've been given some frozen Venison and am seeking ideas on what to do

with

Quoted message said:

Quoted message said:

it other than the norm BBQ that we usually use it for.
As an aside I remember once having a delicious pasta dish at an Italian
restaurant that had Venison and juniper berries - very nice.

You don't indicate what type of cuts. Burger, steaks, fillet, front
quarter roast, hind quarter roast?

General rule is use it as you would beef but remember that venison has
*very* little fat so you need to factor that in. If you're not
stewing/braising for a stew or pot roast style of dish be very careful
to *not* over cook it. Err on the rare side.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

In article <[email hidden]>,

Miche said:

In article <[email hidden]>,

Jay' spamless@here**.com said:

I've been given some frozen Venison and am seeking ideas on what to do with
it other than the norm BBQ that we usually use it for.
As an aside I remember once having a delicious pasta dish at an Italian
restaurant that had Venison and juniper berries - very nice.

Stew it (long and low, say 250F/125C for about 6 hours) with some
sauteed onions, red wine, bacon and mushrooms. Excellent with a good
crusty bread and green salad.

Miche

Mmmmm yes. Venison pot roast.
I just did one of those with Shallots, fresh basil, chunky carrots and a
can of water chestnuts in place of spuds (low carbing here!) A few
stalks of celery would have finished it off nicely, but I did not have
any at the time.

And mushrooms. LOTS of mushrooms are always a good thing!

I used a dutch oven and added some chicken stock to simmer it long and
slow until it fell apart. :-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

"Steve Calvin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jay said:

I've been given some frozen Venison and am seeking ideas on what to do
with it other than the norm BBQ that we usually use it for.
As an aside I remember once having a delicious pasta dish at an Italian
restaurant that had Venison and juniper berries - very nice.

You don't indicate what type of cuts. Burger, steaks, fillet, front
quarter roast, hind quarter roast?

I'll let you know once it's defrosted 🙂
Thanks all for the ideas.

Quoted message said:

General rule is use it as you would beef but remember that venison has
*very* little fat so you need to factor that in. If you're not
stewing/braising for a stew or pot roast style of dish be very careful to
*not* over cook it. Err on the rare side.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Steve Calvin said:

Jay said:

I've been given some frozen Venison and am seeking ideas on what to do
with it other than the norm BBQ that we usually use it for.
As an aside I remember once having a delicious pasta dish at an
Italian restaurant that had Venison and juniper berries - very nice.

You don't indicate what type of cuts. Burger, steaks, fillet, front
quarter roast, hind quarter roast?

General rule is use it as you would beef but remember that venison has
*very* little fat so you need to factor that in. If you're not
stewing/braising for a stew or pot roast style of dish be very careful
to *not* over cook it. Err on the rare side.

I wonder if brining overnight would help keep it moist for roasting.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Louis Cohen said:

Steve Calvin said:

Jay said:

I've been given some frozen Venison and am seeking ideas on what to
do with it other than the norm BBQ that we usually use it for.
As an aside I remember once having a delicious pasta dish at an
Italian restaurant that had Venison and juniper berries - very nice.

You don't indicate what type of cuts. Burger, steaks, fillet, front
quarter roast, hind quarter roast?

General rule is use it as you would beef but remember that venison has
*very* little fat so you need to factor that in. If you're not
stewing/braising for a stew or pot roast style of dish be very careful
to *not* over cook it. Err on the rare side.

I wonder if brining overnight would help keep it moist for roasting.

Don't know. I've never done it. When I'm done cutting it up all that I
end up with is steaks and stew meat. But, that's what we like and
usually simply fry it with some caramelized onions and spuds.

--
Steve

Life should *not* be a journey to the grave with the intention of
arriving safely in an attractive and well preserved body. But rather
to skid in sideways, chocolate in one hand, martini in the other, body
thoroughly used up, worn out and screaming, "WHOO HOOOOO, what a ride!"