Search for venison recipes - something different

J

John Harris

Well-Known Member
Joined
Sep 4, 2003
Messages
321
Reaction score
1
Location
Nashville
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)
 
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/
 
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.
 
I have been researching the same so far I'm looking at making some Venison Philly Cheese Steak Sandwiches! they look amazing!
 
DoeSlayer1":25ob51ey said:
I have been researching the same so far I'm looking at making some Venison Philly Cheese Steak Sandwiches! they look amazing!
Click to expand...

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.
 
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.
 
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.
 
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.
 
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
 
GMB54":1l7sd46e said:
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.
Click to expand...
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.
Xy7RmJ5.jpg
 
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.
 
Full fat coconut milk, some garlic cloves, chopped onion, ginger and curry paste. Sear a neck roast on both sides and throw everything into a crock pot (it's ok to omit curry if you don't like it). Cook it to death and the end product is amazing.

Super simple and unique. After you decide you like this type of food then the sky is the limit with what you can do.




Sent from my iPhone using Tapatalk
 
Yeah, im a huge fan of curry but some hate it. Thai red or panang curry paste is great for the red meats. Yellow is ok but i like it better with chicken or duck. Mae Ploy curry pastes are my favorites. Maesri is good ok too if you have a seafood allergy. It has no seafood products in it but Mae Ploy does.

You want good coconut milk. No added sugars or emulsifiers. Mae Ploy, Chaokoh, Aroy-D are all very good full fat coconut milks. Thai Kitchen and Goya brands work in a pinch too and are more common at the typical grocery stores. I hate coconut candy like Mounds but cooking with coconut milk is much different. It dont slap you in the face like you would imagine. The flavor is far more subtle.
 

Latest posts

Back
Top