Venison Eats .!!!

[Steamtrain]

Venison Garlic&Cheese Stuffed Shells for my 3 girls and I tonight

Awesome!

That is a feast!

[Steamtrain]

Oh man!
Shepherds pie is the best comfort food.

Looks delicious!

[benny8]

Traditional Christmas dinner for us (in a successful year) is Bacon Wrapped Venison Backstrap. I'm typically a salt and pepper guy for my venison, but the girls and I love this recipe. Marinate the backstrap in 1 cup of soy sauce and 1 cup of brown sugar overnight. Wrap in bacon and bake for 40 minutes for medium rare. I will then crisp the bacon under the broiler. Rest the roast for 15 minutes and enjoy.

[AQUAASSASSIN]

Are there leftovers? I can be in berwick in under an hr..lol

Oh ya! Made multiple trays to freeze for later!

[AQUAASSASSIN]

In fairness, I am one to introduce/cut-in smaller amounts of fattier meats. Always. Because I like fat. And, I have found, with the GIANT FLAVOR of those mothereffing OLD AZZZ Bucks, that Frank takes, at will, the flavor of the meat does NOT get lost...

Well done! I think you just won this thread with those recipes!

[AQUAASSASSIN]

Awesome!

That is a feast!

Thanks! The garlic and cheese is Sausage as well, I think I left that out

[PoolGuy]

Thanks! The garlic and cheese is Sausage as well, I think I left that out

I was thinking it was sausage....I have a few packages of that... making those shells are in my future

[PoolGuy]

Well done! I think you just won this thread with those recipes!

Yup..LOL

[Uppervalley Kid]

Venison Andouille sausage

[PoolGuy]

Venison Andouille sausage

Never had andouille sausage... those look great

[Uppervalley Kid]

I use them to make this Gumbo recipe from the late great Steve Hall.

Chicken and Sausage Gumbo Recipe.

Take 1 cup of all purpose flour and put it in an oven safe pan and smooth it out to about 3/4 inch thick. Bake it in the oven at 425 degrees for 45 to 55 minutes long. Once you get the color you like remove it from the oven and take the dry Roux and put it in a medium bowl to cool. (Do not leave it in the hot pan)

In a dutch oven heat up 1 tbsp. Vegetable oil and on medium heat soften 1 whole sweet onion diced, 2 stalks of celery diced, and 1 green bell pepper diced. (cook about 5 minutes)

Then add 1 tbsp. garlic, 1 tsp. sweet paprika,
1 tbsp. thyme, 1/2 tsp. salt, 1/2 tsp. pepper,
1/8 tsp. cayenne pepper,  1/2 tsp. Cajun seasoning,

Mix on medium heat for 1 minute then add
2 cups of chicken broth. Bring to a simmer then
add 1 tbsp. parsley, and 2 bay leaves, few green onions.
 
Then put in 6 skinless, boneless, chicken thighs that
have been cut in half and seared brown in a pan with
salt, pepper, onion powder, and garlic powder.

Once the chicken is in there... Simmer the gumbo covered for 15 minutes then remove the chicken to cool enough to shred or cube.
Also take out the bay leaves at this point.

At this point make the roux.

Take the dark browned flour and whisk in 2 cups of chicken broth, mix very well then slowly add the roux to the gumbo. 

Put in 2 cups of sliced Andouille Sausage and simmer for 5 minutes. Then add the chicken and simmer for 5 more minutes.
Add a pinch of salt and 1 tsp. of white vinegar.

Serve with white rice and potato salad.

Enjoy!

[AQUAASSASSIN]

I was thinking it was sausage....I have a few packages of that... making those shells are in my future

Your palette will be pleased

[AQUAASSASSIN]

Well done UVK

[Uppervalley Kid]

AA did you get your mount back yet?

[AQUAASSASSIN]

AA did you get your mount back yet?

I did,

https://www.iceshanty.com/ice_fishing/index.php?topic=382227.0

[800stealth]

Wow, some great looking eats guys!

[Uppervalley Kid]

I did,

https://www.iceshanty.com/ice_fishing/index.php?topic=382227.0

Looks great, congrats again. I will be boiling my doe skull soon... gotta have something to put in the garage.

[AQUAASSASSIN]

Nice!

[Nosaj]

Lots of good stuff here!

My favorite is steak chunks cooked on the ice, when I do it at home I some times leave them as steaks and do not chunk it up, however I think I like them chunked better.
 
I cut up a steak or two into 1"-2" chunks and coat all sides with onion powder, garlic powder, salt and pepper.

I heat up the bacon grease left over from breakfast in the frying pan and cook the chunks in the bacon grease with sprigs of fresh rosemary.  I brush the bacon oil on the chunks with the rosemary sprigs which helps spread the rosemary love around the chunks.  If I do not have bacon grease I will substitute butter.   

I dig up the rosemary plant in the fall, pot it and keep it in the house during the winter so we always have fresh rosemary.

 

[Lv2hunt]

sounds fantastic I do the same its easier to cook a few pounds of venison chunked up than steaks on the ice its finger food at that point and its amazing how quick it disappears. I put a rub on it with some olive oil put in a freezer bag in fridge overnight all you need is a hoy skillet .

[PoolGuy]

Lots of good stuff here!

My favorite is steak chunks cooked on the ice, when I do it at home I some times leave them as steaks and do not chunk it up, however I think I like them chunked better.
 
I cut up a steak or two into 1"-2" chunks and coat all sides with onion powder, garlic powder, salt and pepper.

I heat up the bacon grease left over from breakfast in the frying pan and cook the chunks in the bacon grease with sprigs of fresh rosemary.  I brush the bacon oil on the chunks with the rosemary sprigs which helps spread the rosemary love around the chunks.  If I do not have bacon grease I will substitute butter.   

I dig up the rosemary plant in the fall, pot it and keep it in the house during the winter so we always have fresh rosemary.

 

Rosemary love     That looks great Jason..  Bacon grease an venison...excellent combo

[AQUAASSASSIN]

Rosemary and Wild game is a match made in heaven, it even helps conceal any gamey test if you forgot any Silver skin, fat, connective tissue etc.

[fishingidjit]

Lol !!!


I don’t work on trains, Ive used that nickname online for years.

I like it since I don’t have to add any numbers and stuff at the end.
  I was just wondering as No Conway has steam trains ,Clarks  and the Cog RR also have steamers.

[Rebelss]

Rosemary and Wild game is a match made in heaven, it even helps conceal any gamey test if you forgot any Silver skin, fat, connective tissue etc.

I use a lot of rosemary when doing pork roasts/ butts...along with apple anything. Juice, cider, peeled, etc.

[Mr.Harry]

All fresh - rosemary, oregano, flat leaf parsley are my herb trilogy for venison Bolo.

[Iceattic]

That's it!! After reading these reciepts!! I'm going to shoot a deer!! Lol only kidding mister gamewarden!!

[Hottuna5150]

Rosemary and Wild game is a match made in heaven, it even helps conceal any gamey test if you forgot any Silver skin, fat, connective tissue etc.

I'm a big fan of sage as well. Fresh sage is delicious with/in homemade brown gravy on a venison roast.

[AQUAASSASSIN]

I'm a big fan of sage as well. Fresh sage is delicious with/in homemade brown gravy on a venison roast.

I’ll try it

[Roamin]

I love venison any way its done chili, burger, barbecued or pressure cooked. So when im not eating deer, my go to is fish! And squirrel. Mmm mm good! I use squirrel in pieces and make barbecue sandwiches. I like cajun seasoning on fish but lately boiling fish then adding seasoning

[HuntnFish603]

Figured I'd add to this thread again since I made one of my favs last night. Venison meatloaf Hell yeah. Complete with rice, mushrooms, italian breadcrumbs, little minced garlic and topped with ketchup and melted cheddar

The best part....meatloaf sandwiches(with a little mayo) today for lunch