Venison recipes are those made with the meat from deer as well as elk, antelope and other hoofed large game animals. What is venison like? Despite the difference in taste, it is very similar to beef containing the same basic enzymes.
Many people like the stronger taste of wild game recipes. If you are among those who do not prefer the natural venison taste, there are ways to alter the flavor. Many people like to soak the meat in a salt bring for a couple of days; then soak in fresh water to eliminate some of the salt. Disguise the flavor with herbs, spices and sauces such as barbeque and soy. Venison can be mixed with other meats in soup, sauces and casseroles.
Venison recipes have a tendency to be tough although most hunters don’t find this a problem. If preferred, the meat can be marinated until it becomes tenderer. Deer meat has very short fibers that toughen quickly when cooking. It is important not to overcook; serve meat at a medium-well, never well done or rare. Venison has very little fat and as much as possible should be cut away when cleaning. The most pronounced gamey flavor is found in the fat. It also has a high melting point and is too tallow the human consumption.
What is venison like to grill? The more tender cuts of venison can be broiled or grilled. Less tender pieces should be boiled or roasted in the oven. Natural moisture can also be preserved by wrapping in foil before baking. Fried venison should be limited to thin slices of the loin, sirloin or round. This should be done quickly in hot frying grease for no more than 1 ½ minutes per side.
Preheat oven to 350F degrees.
Cut and lay out a large piece of foil. Place a thawed 2 to 3 pound roast on the foil. Sprinkle the roast with a package of dried onion soup mix. Roll the roast in the mix coating the surface. Wrap tightly in the foil and place in a pan in the oven. Cook in the oven for 1 ½ to 2 ½ hours.
Many venison recipes call for adding a lot of herbs, spices and sauces to cover the stronger flavor of the meat. The meat in the following recipe has a mild flavor. The wine and spices penetrate the meat and makes it moist and tender.
Make sure all fat is cut from the meat. Wipe the meat with a damp cloth dipped in vinegar and squeezed out. Cut slits in the meat on all sides and insert slices of garlic. Cover with strips of salt pork. Mix together the flour, salt, sage and pepper; rub into the meat. Heat the salt pork drippings in a heavy kettle with a tight fitting cover. Brown meat slowly on all sides. Lift the meat out and slip a low rack in the bottom of the kettle. Replace the meat in the kettle. Add the tomato juice, wine, vinegar, bay leaves, cloves, peppercorns, onion salt, garlic salt, celery salt, thyme and Worcestershire sauce. Cover and simmer over low heat for 2 hours basting with the liquid 4 times. After the 2 hours add the mushroom soup to the tomato juice mixture in the kettle; stir until it is well blended. Arrange the onion, carrots and potatoes around the meat. Cover and cook another hour or until the vegetables are tender. For thicker gravy, pour off the sauce and strain. Thicken slightly with a flour water mixture.
Pound venison with a mallet to 1/8 inch thickness; cut meat into 5 to 6 inch squares.
Cut ham slices to fit inside edges of venison; spoon 2 tablespoons cheese on ham.
Roll deer meat with ham and cheese inside; turn meat ends in while rolling to seal edges.
Combine and mix together milk, eggs, salt and pepper; gradually beat into flour until smooth.
Dip venison rolls into batter; coat with crumbs.
Fry in oil until golden brown; drain.
This is a favorite venison recipe to use all the leftover parts.
Combine and mix venison, spices, oats and 2 cups of the warm water; mix thoroughly until well blended.
Cover and let stand at room temperature for 1 hour; mix in the third cup of water and let stand 30 minutes.
PREHEAT oven to 350F degrees.
Stuff mixture into casings or shape in rolls 2X10 inches; wrap sausages in foil.
Punch holes in casings or in foil to allow for drainage while cooking; place on a rack in a foil lined pan.
Bake 75 minutes turning half way through cooking; cool slightly and wrap in paper towels to absorb excess juices.
Cool before cutting; place excess in plastic bags and freeze.
Preheat oven to 350F degrees.
After mixing the meats thoroughly; blend in egg, milk, bread crumbs and seasoning.
Place in greased pan; bake for 1 hour; serves 4 to 6.
One of the favorite venison recipes is for stew like this.
Toss venison with the flour; heat oil in a large pot or Dutch oven.
Brown venison; add the onions, garlic, carrots, tomatoes, bay leaf and celery seeds.
Bring mixture to a boil; cover and REDUCE HEAT to low.
Continue cooking for 3 hours; REMOVE BAY LEAF.
Serves 6 to 8.
Learn how to make venison recipes with balsamic glaze. Use with venison racks, tenderloin or leg steaks.
Combine in a bowl the vinegar, olive oil, ketchup, Worcestershire sauce, ¾ teaspoon salt and ½ teaspoon pepper.
PREHEAT oven to 450F degrees.
Heat canola oil in oven proof skillet or Dutch oven over high heat until very hot.
Place venison racks in Dutch oven (Bone side up).
Sear over hot heat turning one time until browned about 1 ½ minutes each side.
Place the pan in the hot oven for about 20 minutes brushing the racks THREE TIMES with the glaze.
NOTE: Meat should be rare and thermometer pierced in the meaty part should read 125F degrees.
Move meat to warm platter, cover with foil and let set for 10 minutes.
Season with salt and pepper to taste.
Add remaining balsamic glaze to the pan; bring to a boil over high heat.
Stir mixture constantly to scrape up all the brown bits; cut venison and serve with sauce.