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Venison Recipes


Due to the lack of fat in venison, it cannot be prepared the same way as beef.  Venison is very healthy with low fat and cholesterol.  However, the low fat problem is why venison has a reputation as a 'tough dish' at the table.  If you overcook the meat without fat it will taste like leather.  

Venison Roast
Place a medium to large venison roast or 4-5 venison steaks in a large oven bag, the kind used for cooking a Thanksgiving turkey.
Add 4 to 6 whole or half potatoes (peeled or unpeeled, your choice), add sliced or diced carrots alongside and on top of the meat, and add one sliced onion.
Pour 2-3 cups of cold water into the bag, and sprinkle the contents of one large package (the kind that makes 4 cups) of onion soup mix and close the bag with a twist tie.  You can also use other soup flavors if you want.  Punch a small hole in the top of the cooking bag for ventilation and place bag on a baking dish.
Place the bag into a preheated oven set at 325 degrees.  
Cook for 2 1/2 to 3 hours.  

Venison Meatloaf.
To 3 pounds of ground venison, add
1/2 pound ground pork
1 grated carrot
1 green pepper finely chopped
3 small onions finely chopped 
1/2 teaspoon table salt
1 teaspoon pepper
1 pinch of rosemary (actual pinch, don't add too much) 
1 pinch of oregano
4 eggs (or egg whites)
1 cup fine mix bread crumbs
1 can of beer.
Blend and knead all thoroughly for 5 minutes.  
Grease 9x12 baking pan and fill with venison meatloaf mix.  If you wish, place some strips of uncooked bacon over the top.  Bake at 275 degrees for 2 1/2 to 2 3/4 hours.  Upon removing from oven, let cool 5 minutes.  Slice into 3/4 inch slab patties.  If you like, you can add beef gravy over the top.
I also use this recipe for beef meatloaf.  

Easy Breakfast Sausage
Take 1 pound of ground venison, add
1/4 teaspoon of salt
1 teaspoon of dried sage leaves
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1/4 teaspoon fennel seed.
Mix the meat and seasoning well.  Shape into thin patties and fry over medium heat until browned and cooked through, turning once.  
The finished sausage mix can also be frozen and used later.

Venison Stew
Dig out your crock pot.  Cut potatoes into 1 1/2 inch chunks and line the bottom of the crock.  Place at least a pound of venison chunks over the potatoes.  Toss in baby carrots, sliced onions and celery chunks over the meat.  You can vary ingredients to your individual taste.  
Dissolve 1 beef boullion cube in no more than a half cup of boiling water.  Add at least a half can of tomato paste to the beef boullion, mix and pour over stuff in crock.  Sprinkle 1 teaspoon Mrs. Dash original flavor over everything.  Or you can experiment with different spices for different flavors.  I've added 1/4 teaspoons of parsley, sage, rosemary, thyme, oregano, and a few bay leaves instead of Mrs. Dash.  
Cool on low 8-10 hours.



( 4 comments — Leave a comment )
Dec. 28th, 2010 01:49 am (UTC)
Oh man I'm hungry!

Do you have/want a recipe for a good venison mincemeat, because I have my Nana Dean's and I never get venison 'round here and I'd rather it go to someone who can use it.
Dec. 28th, 2010 02:17 am (UTC)
That would be sweet!

It's good to get recipes that other folks have used, then you know they are yummy.
Dec. 28th, 2010 02:25 am (UTC)
Nana Dean's Venison Mincemeat
Yay! You can tell how old this is by the scale. I've halved it.It takes all day, but a lot of it is just simmering so pull out your slow cooker so you don't have to fret over your stove!

2 1/2 lbs ground venison, simmered in water with salt and pepper for 2 hours or until tender (do not let boil). Reserve juice, boil broth down to 1 1/2 cups. (It'll take longer to cook in a slow cooker, but it might be worth it)

9 Cups of chopped apples (granny smith or tart apples work best)
2 C sugar (may split into half white, half brown)
1/2 lb currants
1 1/2 lb seedless raisins
1/2 tsp nutmeg
1/2 pt apple cider
1/8 C cider vinegar.

(You can add cinnamon, cloves, and/or allspice, too, if you want--1/2 tsp each, and 1 tsp vanilla)

Add fruit then sugar and spices to broth. Cook for 1 1/2 hours. Add meat and simmer for an hour (or if you're lazy, in a crockpot on low for 4-6 hours) Makes ~4 quarts.

Best used for pie!
Dec. 28th, 2010 02:41 am (UTC)
Re: Nana Dean's Venison Mincemeat
Thank you.
My mouth is watering, how funny is that.
I will let you know how it comes out.
( 4 comments — Leave a comment )



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