Venison Recipe?

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

Quoted message said:

Anybody have a great recipe for Venison?

Thanks!

Use it to make sauerbraten. You'll have no trouble finding recipes on the
web. Just substitute venison, or search for both words. I had it in a
restaurant many years ago. Perhaps someone has duplicated it and posted the
recipe.

Jim said:

Anybody have a great recipe for Venison?

Thanks!

sure. sneak around in the woods with a gun and spray yourself with some sort of
animal urine. shoot a deer, cut a hunk of meat off of it and viola! venison.

sorry, i just couldn't resist. :-P

In article <[email hidden]>,

A.C. said:

Jim said:

Anybody have a great recipe for Venison?

Thanks!

sure. sneak around in the woods with a gun and spray yourself with some sort
of
animal urine. shoot a deer, cut a hunk of meat off of it and viola! venison.

sorry, i just couldn't resist. :-P

PETA or vegetarian?

Sheesh!

If you are niether than you are "hypocrite".

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

PETA or vegetarian?

Sheesh!

If you are niether than you are "hypocrite".

actually, i'm none of the above. i guess we just don't have the same sense of
"humor".

Jim said:

Anybody have a great recipe for Venison?
Thanks!

'what kind of venision? Your question, as it is is a bit like asking,
"Anybody got a great recipe for Beef".

Venison tenderloin is rather nice thinly sliced and stir-fried. Chops
are good just broiled. Ground venision mixed with a bit of ground pork
make great sausages.
John Kane, Kingston ON Canada

John said:

Quoted message said:

Anybody have a great recipe for Venison?
Thanks!

'what kind of venision? Your question, as it is is a bit like asking,
"Anybody got a great recipe for Beef".

Especially if it's from Europe?

Bob

Jim said:

Anybody have a great recipe for Venison?

Thanks!

There are no "great" recipes for Venison. That's because it tastes like
Venison! Now elk, that's another story.

Jim said:

Anybody have a great recipe for Venison?

The fat in venison turns waxy if it is allowed to cool. It doesn't
effect the flavor much but the texture gets nasty. So no matter
what else you do, either drain off as much of the deer fat as
you can and replace it with some other source or serve it in a
way that ensures it stays hot.

I like a simple venison goulash served in a crockpot to keep it
warm. Any beef goulash recipe will work fine.

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

Quoted message said:

Anybody have a great recipe for Venison?

Pemmican

part 1-
200 lbs deer meat, trimmed of fat. Render fat. Wash and dry gut.
20 lbs dried blueberries,
20 lbs dried cranberries or currants
20 lbs dried apples cut into small bits
walnut, hickory nuts, dried mint, etc. to flavor. NO beans or other
legumes!!!

cut meat into 10-12 inch by roughly 1" x 3" strips and hang over branches
outside in sun for two-three weeks (do this in the fall, so flies aren't
busy).
Kill bear that comes for meat (before it eats any.) Skin bear, cure hide
for robe, melt off fat, smoke bear meat. Wash gut, and set aside with fat.

When venison is thoroughly dried, rehydrate gut.
Beat strips of venison almost flat between rocks
(Hint - handle on rock works better than holding rock in hand. Swinging one
rock onto a second rock which is resting on the ground better than swinging
two rocks together in the air).
Dip tnederized flattened meat quickly in melted bear fat, then layer
dried fruit and flavor between flattened meat strips. Pack several strips
tight with dried meat and dried fruit and drizzle with preferred fat, so
there are no air pockets.
Put mix in a deer/bear gut and fill gut with melted bear fat. Let
cool and dip gut in venison fat. Hang on wall away from fire.

Eat cold, using sharp knife. Honey and rutbagas/turnips are a common side
dish.
Serves two for two-three months.

(Hint - you can vary the fruit put into each gut- after three months in
the same snow-bound 9x9 hut eating the same blend of all-fruits mixed
together for a hundred straight meals can be hazardous to one's health,
depending on one's dispostion -or their partner's.
By varying the fruit put into the gut with the dried meat and fat, soon
the diners will be looking forward to the surprise of which flavor will come
next, and may even delight in guessing which is the fruit flavor for that
week. it also helps to have the stronger flavors served later in the season,
since stronger odors tend ot be present in the hut later in the season.
A note of caution, however; do not omit fruit in one gut as a joke. Many
diners faced with dried-vension-alone-in-fat served all week, when the
unfruited dish is revealed late in the third month, often find it a serious
slight.)

Quoted message said:

Thanks!

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Anybody have a great recipe for Venison?

Thanks!

This is more or less my fave venison dish receipe:

http://www.marions-kochbuch.de/rezept/1432.htm

Unfortunately the babel-fish translation is a babble fish translation.

More or less like this: dice the venison, divide into lots and brown in
a heavy pot (so's not to lose too much temperature, and juice). You can
have a bit of fatty bacon with it.
Remove the meat and roast 'Suppengruen' which is usually some celery,
celeriac, carot (bit like bouquet garni) together with diced onion,
juniper berries, bay leaf, sprig of thyme. Splash in some gin and add
the meat back. Add red wine - in deviation to the receipe shown I'd also
add some diced [censored] apple.
Pop the lid on and simmer on the stove. She suggests to add broth when
it's done, thicken with cornflour and add pepper and salt to taste.
I would've used more liquid to start with and just used that instead of
broth ...

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

hob said:

Jim said:

Anybody have a great recipe for Venison?

Pemmican
part 1-
200 lbs deer meat, trimmed of fat. Render fat. Wash and dry gut.

....

Wow. That'll make mass quantities.

The simple recipe for pemmican is to dry your own jerky (venison
is fine as is any other red meat that can be safely eaten rare)
but keep drying it until it gets brittle. Mash it into a powder.
Melt any fat that stays solid at room temperature (including any
mixture of animal fats). Mix the meat powder and fat in a 50-50
ratio (doesn't matter at this point if you go 50-50 by volume or
weight). Chop up a bit of dried berries or nuts or veggies and
add them into the mix. Pour around an inch deep into baking
tins and let cool to solidify. Cut into bars.

Ray Auddette's website (author of PaleoThin) links to a
commercial source that's probably worth trying before you make
your own. Being a commercial source I think it's all beef.

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

hob said:

Jim said:

Anybody have a great recipe for Venison?

Pemmican
part 1-
200 lbs deer meat, trimmed of fat. Render fat. Wash and dry gut.

...

Wow. That'll make mass quantities.

(written tongue firmly planted in cheek )

:-)

tasty as it can get, though.......

Quoted message said:

The simple recipe for pemmican is to dry your own jerky (venison
is fine as is any other red meat that can be safely eaten rare)
but keep drying it until it gets brittle. Mash it into a powder.
Melt any fat that stays solid at room temperature (including any
mixture of animal fats). Mix the meat powder and fat in a 50-50
ratio (doesn't matter at this point if you go 50-50 by volume or
weight). Chop up a bit of dried berries or nuts or veggies and
add them into the mix. Pour around an inch deep into baking
tins and let cool to solidify. Cut into bars.

Ray Auddette's website (author of PaleoThin) links to a
commercial source that's probably worth trying before you make
your own. Being a commercial source I think it's all beef.