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New Hampshire => Ice Fishing New Hampshire => Topic started by: PoolGuy on Dec 18, 2020, 06:20 PM
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Now that hunting season is over and ice is forming what are some venison dishes you guys make ???
Doesn’t have to be limited to venison...I’ll start with 2
(https://i.postimg.cc/Cnf3s9qG/D1-DA6-C5-B-C3-F6-4-FE0-B27-B-1-E61-DBCCA56-F.jpg) (https://postimg.cc/Cnf3s9qG)
Venison Parm
(https://i.postimg.cc/Lq6GbJP6/DA8-D83-F1-3-DA7-44-AF-995-B-A85520162-FB5.jpg) (https://postimg.cc/Lq6GbJP6)
Venison w/onions and brown gravy, green beans and mashed potatoes
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They both look outstanding, we just had a stew the other night, I didn't take any pictures.
Also big fan of liver and onions..I think.its better than calves liver.
We also do tenderloins wrapped in bacon..
For veggies, partial to asparagus and Brussels sprouts.
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They both look outstanding, we just had a stew the other night, I didn't take any pictures.
Also big fan of liver and onions..I think.its better than calves liver.
We also do tenderloins wrapped in bacon..
For veggies, partial to asparagus and Brussels sprouts.
Loins wrapped in bacon is fantastic...I’ll cut up a jalapeño along with it...
I haven’t made stew yet...but that’s next
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I don't hunt, and I'm not much of a cook, so in the broiler, in the mouth if I had venison lol.
So how'd you do, Bill? Just the one, or are you an archery guy too?
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Bacon wrapped backstrap... I'm lickin' my chops. Pun intended. Been a big heart guy for a long time. Boil it up with onion, garlic S/P and slice it thin for snacks and sandwiches. Few years ago I had a hankerin' for a steak on the grill and the freezer was MT. Wait, got some hearts here...
Thaw, slice fairly thick, season and slap on some charcoal. Crazy, unexpectedly good. Much more tender than I'd imagined, tasty, not too "organy" if that makes sense. Now my new favorite change of pace.
Can't do brains or tongue. Did beef tongue but the texture turned me off. No kidneys or sweetbreads. Still trying to bring myself to fry some nuts. Had plenty of Rocky Mountain oysters when we live in SDAK but, well, I don't know. Liver is great and really the only time I get fresh liver anymore. Calf and chicken is only in the frozen section.
The tendies never make it out of deer camp. Usually breakfast ;)
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I don't hunt but I have buddies that do and they throw me some meat here and there. Last time I aquired a lb of some ground venison was late summer. It was from a hit deer in town. A friend is on the list. F&G called him so he got a free deer. I made some burritos with it. A little smoked paprika white pepper cumin chili powder and a bit of cayenne. Black beans and corn a little bit of some shredded cheddar I smoked
(https://i.postimg.cc/KK1WWb4S/00100tr-PORTRAIT-00100-BURST20200612195603300-COVER.jpg) (https://postimg.cc/KK1WWb4S)
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Don’t have a specific recipe, but sausage. And easy to take on the ice and grill it up
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Don’t have a specific recipe, but sausage. And easy to take on the ice and grill it up
Sausage... I have some vennie that will look like this in a couple of weeks:
(https://i.postimg.cc/wBYyBxJ5/Finished-Sausage-20181220-150859.jpg) (https://postimg.cc/qNQMbT1g)
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Sausage... I have some vennie that will look like this in a couple of weeks:
(https://i.postimg.cc/wBYyBxJ5/Finished-Sausage-20181220-150859.jpg) (https://postimg.cc/qNQMbT1g)
There ya go, that looks nice!
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I don't hunt, and I'm not much of a cook, so in the broiler, in the mouth if I had venison lol.
So how'd you do, Bill? Just the one, or are you an archery guy too?
Just 1 out of Maine. Got skunked in NH
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I don't hunt but I have buddies that do and they throw me some meat here and there. Last time I aquired a lb of some ground venison was late summer. It was from a hit deer in town. A friend is on the list. F&G called him so he got a free deer. I made some burritos with it. A little smoked paprika white pepper cumin chili powder and a bit of cayenne. Black beans and corn a little bit of some shredded cheddar I smoked
(https://i.postimg.cc/KK1WWb4S/00100tr-PORTRAIT-00100-BURST20200612195603300-COVER.jpg) (https://postimg.cc/KK1WWb4S)
That looks great !!
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Looks like a couple tasty meals, Bill. @)
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That looks great !!
Thanks!
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It all looks awsome just took some out for tomorrow's dinner I like to keep it fairly simple I use olive oil and some rub throw on the grill to warm it up and enjoy got the rub from a spice company in chicago they definitely know how to put spices together
(https://i.postimg.cc/2VL4yzh0/20201218-210219.jpg) (https://postimg.cc/2VL4yzh0)
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Mmm. All the above look so good. Pool guy, thats one dish I've actually never done, Venison Parm and sounds awesome. Duh, can't believe I never thought of that.
One of my favs on the ice is venison pepper steaks. Fast fried slices with peppers, onions smothered in cheese.
2 of my favs at home are Venison stroganoff, and the ole reliable venison roast in the crockpot with all the fixins.
(https://i.postimg.cc/Thdhp2NR/IMG-20191107-185844003.jpg) (https://postimg.cc/Thdhp2NR)
We eat venison twice a week all year long so there are sooo many different recipes we use. But im a simple guy and my favorite of all time is just backstrap or tenderloin thin sliced tossed in a hot pan and some mashed taters.
Great to see some others. Thanks for sharing.
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Stuff all looks great... I need to take up hunting lol
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Mmm. All the above look so good. Pool guy, thats one dish I've actually never done, Venison Parm and sounds awesome. Duh, can't believe I never thought of that.
One of my favs on the ice is venison pepper steaks. Fast fried slices with peppers, onions smothered in cheese.
2 of my favs at home are Venison stroganoff, and the ole reliable venison roast in the crockpot with all the fixins.
(https://i.postimg.cc/Thdhp2NR/IMG-20191107-185844003.jpg) (https://postimg.cc/Thdhp2NR)
We eat venison twice a week all year long so there are sooo many different recipes we use. But im a simple guy and my favorite of all time is just backstrap or tenderloin thin sliced tossed in a hot pan and some mashed taters.
Great to see some others. Thanks for sharing.
I like the stroganoff idea...I never had very good luck with roasts..but that dish looks awesome, thanks for sharing !!!
I also have 3 kinds of sausage in 1 lb packs, good for peppers and onions and breakfast etc...the butcher I use in Maine has some good mixes.
Esox are those sausage links more like a summer sausage ??
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Gosh hot pan filled with butter salt and pepper and some veni hard to beat, staple for every Hunter Fisher. Corned venison roast are amazing fix it up like traditional boiled dinner. Corning venison is simple also, just need a little extra room in fridge for a week or so. Another simple but tasty way is to grill or broil whole peice off the loin just long enough so it won't bleat at you then add some melded blue cheese butter slabbed on top salt and pepper to taste
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Made venison meatballs, kids found them in the fridge and ate over half of them before I made “Swedish “ meatballs.
Smaller meatballs are frozen store bought. ::)
(https://i.postimg.cc/dD70dYSb/CC1-FF09-E-754-D-4-DF6-B1-FA-5-AFB61-E4-FBC3.jpg) (https://postimg.cc/dD70dYSb)
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Breakfast: Bacon, egg, and cheese sandwiches
Lunch: (in the bacon pan) veni back strap on a bed of onions/peppers/mushrooms. Break a few eggs over it, add cheese, and serve on bulky rolls. Never gets old.
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It all looks awsome just took some out for tomorrow's dinner I like to keep it fairly simple I use olive oil and some rub throw on the grill to warm it up and enjoy got the rub from a spice company in chicago they definitely know how to put spices together
(https://i.postimg.cc/2VL4yzh0/20201218-210219.jpg) (https://postimg.cc/2VL4yzh0)
The Spice House has awesome stuff. However, that location is only one a few outlets. The company and main store is in Milwaukee on Old World Third Street across from the Usinger sausage store. Been there many times.
The Penzey family started it in 1957. When siblings couldn't agree on something one part got to keep the Spice House and the others built a similar spice business (also HQ in Wisconsin), Penzey's Spices. Either way you can't go wrong if you're looking for top shelf spices, herbs and blends.
Just a proud WI had to set that straight ;)2
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The Spice House has awesome stuff. However, that location is only one a few outlets. The company and main store is in Milwaukee on Old World Third Street across from the Usinger sausage store. Been there many times.
The Penzey family started it in 1957. When siblings couldn't agree on something one part got to keep the Spice House and the others built a similar spice business (also HQ in Wisconsin), Penzey's Spices. Either way you can't go wrong if you're looking for top shelf spices, herbs and blends.
Just a proud WI had to set that straight ;)2
And there is the other half, a Penzey Store on Grand Ave. in St. Paul, MN. Great store as well.
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I’ve got 2 football roasts in the crock right now so when I get home from work I can sit down and be a glutton and watch football and drink beer
Was going to drive to fish this weekend but I figured, yeah if I had nothing to do and was bored it’s fine but I’ll go make more money, these early stock fish just don’t do it for me anymore, if I have options. I litterally don’t even use bait anymore and you can swim the bare hooks or jig heads around the smaller fish to get to the larger lol. I get a kick out of the guys looking for secret baits or lures for them lolll. Hell, I took Rando out one day and showed him how you could tease them up the hole and out onto the thin ice without ever hooking them
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(https://i.postimg.cc/VJzC6dTq/D94-BF9-A6-742-B-42-F2-8788-BDC4672-EF979.jpg) (https://postimg.cc/VJzC6dTq)
HQ venison poppers.
(https://i.postimg.cc/kVzGx4jh/22-F93-C8-B-C392-4-F7-F-A938-8-E55-E2824-AE6.jpg) (https://postimg.cc/kVzGx4jh)
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Made venison meatballs, kids found them in the fridge and ate over half of them before I made “Swedish “ meatballs.
Smaller meatballs are frozen store bought. ::)
(https://i.postimg.cc/dD70dYSb/CC1-FF09-E-754-D-4-DF6-B1-FA-5-AFB61-E4-FBC3.jpg) (https://postimg.cc/dD70dYSb)
Nice 👍🏻
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HQ venison poppers.
(https://i.postimg.cc/kVzGx4jh/22-F93-C8-B-C392-4-F7-F-A938-8-E55-E2824-AE6.jpg) (https://postimg.cc/kVzGx4jh)
[/quote]
What’s inside that popper ???
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Venison breakfast sausage, egg and cheese wraps for breakfast
(https://i.postimg.cc/nsyF7GGp/A8769464-BC45-4-F99-B6-F3-23664-A57008-C.jpg) (https://postimg.cc/nsyF7GGp)
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Venison breakfast sausage, egg and cheese wraps for breakfast
(https://i.postimg.cc/nsyF7GGp/A8769464-BC45-4-F99-B6-F3-23664-A57008-C.jpg) (https://postimg.cc/nsyF7GGp)
Always good go too on the ice, can’t go wrong there..
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I’ve got 2 football roasts in the crock right now so when I get home from work I can sit down and be a glutton and watch football and drink beer
Was going to drive to fish this weekend but I figured, yeah if I had nothing to do and was bored it’s fine but I’ll go make more money, these early stock fish just don’t do it for me anymore, if I have options. I litterally don’t even use bait anymore and you can swim the bare hooks or jig heads around the smaller fish to get to the larger lol. I get a kick out of the guys looking for secret baits or lures for them lolll. Hell, I took Rando out one day and showed him how you could tease them up the hole and out onto the thin ice without ever hooking them
Frank you process your own deer?
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Frank you process your own deer?
I do! I can do jerky, links, etc as well
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I have a 1 3/4 horse grinder and all the old cutting equipment from a newly remodeled Hannaford
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I do! I can do jerky, links, etc as well
I haven’t made jerky in yrs....it was a staple back in the day....beers an jerky ;D.
I still have the jerky slicer and dehydrator.
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I've been lucky to have been given some by a couple of hunter friends/relatives.
I've always grilled, with Montreal Seasoning, and a pat of butter on top. I keep it on the rare side, comes out great.
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I was never able to cook a roast that was palatable (to my taste anyway) so I never get roasts from the butcher. Steak cuts and ground meat only. My “go to” recipe is kabobs...peppers and onions and and bacon with whatever venison steak I have cut into kabob sized pieces. Par fry the bacon and set aside. Dredge the venison pieces in hthe bacon fat the. Assemble the kabobs alternating peppers, onions, meat and bacon. Salt and pepper only.
Grill on high for about 5 minutes turning the skewers a few times...rare...cant be beat!
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Lot of great ideas fellas, nice work!
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Mowbizz that sounds awesome....I may just try that this week thank for sharing
One recipe that my wife likes is Tourtiere Pie.. I substituted the ground beef with venison burger
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Sounds amazing
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Mowbizz that sounds awesome....I may just try that this week thank for sharing
One recipe that my wife likes is Tourtiere Pie.. I substituted the ground beef with venison burger
Had to google that one just to find out I make a few every year lol... Mom's recipe, she grew up in Canada.
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Had to google that one just to find out a make few every year lol... Mom's recipe, she grew up in Canada.
Same, both my grams sides are Canadian and one spoke in broken French to us kids growing up, so I caught the drift. I still make there pies today and both recipes included Venison, however I skip the Cloves. They always got so pissed I changed it when they were around but they knew it was Frank being Frank.
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Had to google that one just to find out I make a few every year lol... Mom's recipe, she grew up in Canada.
I was gonna use Meat Pie ....but that an my wife in the same sentence ???? If you guys are anything like me my mind heads for the gutter
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I was gonna use Meat Pie ....but that an my wife in the same sentence ???? If you guys are anything like me my mind heads for the gutter
Litterally types it and changed it for that reason lolll
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Typed*
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That just reminded me...deer meat shepherds pie is also the bomb and one of my go-tos.
Layered...Meat, corn, brown mushroom gravy, mashed taters, and some cheddar melted on top...mmm. so quick , so good
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Same, both my grams sides are Canadian and one spoke in broken French to us kids growing up, so I caught the drift. I still make there pies today and both recipes included Venison, however I skip the Cloves. They always got so pissed I changed it when they were around but they knew it was Frank being Frank.
My mom will still ramble off a sentence in french, I just give her a puzzled look and she remembers I don't know what she said lol...
Mom's recipe is beef and pork blend... Gotta have the cloves...
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That just reminded me...deer meat shepherds pie is also the bomb and one of my go-tos.
Layered...Meat, corn, brown mushroom gravy, mashed taters, and some cheddar melted on top...mmm. so quick , so good
That mushroom gravy takes that to whole new level of flavor
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That just reminded me...deer meat shepherds pie is also the bomb and one of my go-tos.
Layered...Meat, corn, brown mushroom gravy, mashed taters, and some cheddar melted on top...mmm. so quick , so good
Agreed
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My mom will still ramble off a sentence in french, I just give her a puzzled look and she remembers I don't know what she said lol...
Mom's recipe is beef and pork blend... Gotta have the cloves...
I can’t do it but will respect the old world way and wouldn’t shun it in front of me
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That mushroom gravy takes that to whole new level of flavor
Perfect pairing
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Same, both my grams sides are Canadian and one spoke in broken French to us kids growing up, so I caught the drift. I still make there pies today and both recipes included Venison, however I skip the Cloves. They always got so pissed I changed it when they were around but they knew it was Frank being Frank.
Never liked cloves either Frank. I'd have cut them out too.
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I put a few venison necks in the Instapot and pressure cooked them for 40 minutes this season. The resulting "shredded venison" is to die for. Not as good as tenderloin or back straps, but it is up there. We use the shredded meat for pulled venison sammiches, add some to a chili, shredded venison nachos, pizza - etc. Always a hit.
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That mushroom gravy takes that to whole new level of flavor
Mushrooms/ or mushroom gravy just makes everything better...my mother was a big mushroom forager, I wish I had spent more time paying attention... back then when I knew EVERYTHING. I felt I could forage better with a fishing rod or a gun ( or my traps).. I lost a valuable opportunity.
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Never liked cloves either Frank. I'd have cut them out too.
There’s a reason it’s a insect deterrent
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There’s a reason it’s a insect deterrent
Something to remember if you ever get the crotch crickets! :roflmao:
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No doubt.! ;D
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Same, both my grams sides are Canadian and one spoke in broken French to us kids growing up, so I caught the drift. I still make there pies today and both recipes included Venison, however I skip the Cloves. They always got so pissed I changed it when they were around but they knew it was Frank being Frank.
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Same, both my grams sides are Canadian and one spoke in broken French to us kids growing up, so I caught the drift. I still make there pies today and both recipes included Venison, however I skip the Cloves. They always got so pissed I changed it when they were around but they knew it was Frank being Frank.
Frank , growing up in Dover was that way. Somersworth was little Quebec. Pork pie is still a specialty for my northern French loggers.
I will give it all for another night of fresh liver and onions at Maine deer camp!!
Dick
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I put a few venison necks in the Instapot and pressure cooked them for 40 minutes this season. The resulting "shredded venison" is to die for. Not as good as tenderloin or back straps, but it is up there. We use the shredded meat for pulled venison sammiches, add some to a chili, shredded venison nachos, pizza - etc. Always a hit.
You add any kind of seasoning or just keep it plain ?
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Frank , growing up in Dover was that way. Somersworth was little Quebec. Pork pie is still a specialty for my northern French loggers.
I will give it all for another night of fresh liver and onions at Maine deer camp!!
Dick
Absolutely Dick!
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Frank , growing up in Dover was that way. Somersworth was little Quebec. Pork pie is still a specialty for my northern French loggers.
I will give it all for another night of fresh liver and onions at Maine deer camp!!
Dick
Absolutely Dick!
It’s now known as little Indonesia, there isn’t a joke there, it’s what it is.
Still some of the originals left but dwindling by the day. Sad for us, great for many others I assume.
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Absolutely Dick!
It’s now known as little Indonesia, there isn’t a joke there, it’s what it is.
Still some of the originals left but dwindling by the day. Sad for us, great for many others I assume.
Was scumersworth when I knew it.... guess it hasn’t changed
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I commute through it everyday to get back to the motherland of Dover. highest taxes in the state I believe, I don’t get it.
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I put a few venison necks in the Instapot and pressure cooked them for 40 minutes this season. The resulting "shredded venison" is to die for. Not as good as tenderloin or back straps, but it is up there. We use the shredded meat for pulled venison sammiches, add some to a chili, shredded venison nachos, pizza - etc. Always a hit.
If you put neck roast in smoker for about, 4 hrs. Then take an aluminum tray with mushrooms and onions (add green peppers if you like) and a little beef broth salt, pepper, and garlic. Put roast on top and wrap in foil. Back insmoker or oven for a few more hours. Result: best steak and cheese sandwich ever.
I have not ground the neck into burger since doing this.
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You add any kind of seasoning or just keep it plain ?
I just add a couple cups of water and a single habanero pepper. That pepper gives the meat just enough kick - and then whatever dish we make with the shredded meat is spiced accordingly. We are having quesadillas with it tonight!
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Last fall a hunter shot a buck on the property just east of us, it wandered west and fell on our property.
I was home that morning(weekday) when he knocked on the door about 7:30 am, all dressed in camo and with a crossbow on his back. He asked if he could come on the property to retrieve the buck, obviously I said yes.
So we went to where the buck dropped, only about twenty yards on to our property and luckily a spot he easily could drive to.
I have a German short hair pointer so when he asked about working on it on the property I said no since it was only about 100 yards from the house. Also a bunch of bears in the area. So the 2 of us put it in the bed of his truck and he headed off to start working on it.
He left some frozen venison at our door a few days later.
I thawed some sirloin and ground venison recently. Sirloin was turned in to a Peruvian dish called Lomo Saltado, wife signed us up for a zoom cooking class. I’d never heard of it. I don’t know anything about Peruvian food (I think they do ceviche ??) and I was excited to try something new.
Recipe called for pound of beef, we made 2 versions one beef and one venison, both turned out excellent.
French fries can be tossed in with the stir fry, we put them on the side.
Sauce is basically red wine vinegar and soy sauce.
(https://i.postimg.cc/VrT3ZZCy/19-CE093-B-1-F3-F-4-F86-B09-B-B8234-B91-F79-A.jpg) (https://postimg.cc/VrT3ZZCy)
(https://i.postimg.cc/VSsQJC8h/4-CCBA32-D-4953-4832-BB8-F-A4-CB3-B4869-B6.jpg) (https://postimg.cc/VSsQJC8h)
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That looks outstanding !!!! I’ll have to look that one up
Thanks for sharing
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The first pound of ground venison was turned into a ragu for gnocchi.
Our second zoom class was for making gnocchi, but they didn’t provide a sauce for the gnocchi. I was put in charge of saucing while the others made the gnocchi. Found a recipe for pork ragu with gnocchi online and I subbed in venison for the pork.
Also made a lemon sauce as well, which was just thrown together with what was in the fridge.
(https://i.postimg.cc/Sn8r8Sqb/2-D25927-A-1963-4-CB4-93-FA-6-CD768479897.jpg) (https://postimg.cc/Sn8r8Sqb)
(https://i.postimg.cc/mcsSyv2z/7-F426983-7-EB6-4-FB4-A913-9-F71-A80-FA68-E.jpg) (https://postimg.cc/mcsSyv2z)
(https://i.postimg.cc/dkRp9RYv/85-E6018-F-A2-AF-47-E3-958-E-2116113881-C9.jpg) (https://postimg.cc/dkRp9RYv)
(https://i.postimg.cc/JGSxGyfQ/C4084-B9-C-3589-44-BF-A900-C9717718-DA50.jpg) (https://postimg.cc/JGSxGyfQ)
(https://i.postimg.cc/yWYv5Ch0/F6-A98082-3179-42-E7-A0-D6-BB60-B98-CC718.jpg) (https://postimg.cc/yWYv5Ch0)
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2 for 2 man.. :clap:..keep em coming lol
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2 for 2 man.. :clap:..keep em coming lol
Thank you.
The venison ragu sauce was preferred over the lemon sauce.
My son suggested fried perch with the lemon sauce version.
:o
And now I really really want to target perch and catch some for frying.
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Looks great! Especially just coming off the ice and seeing that
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Venison jalapeno slim jims,perfect fishing snack!
(https://i.postimg.cc/t1MyHcgF/IMG-1042.jpg) (https://postimg.cc/t1MyHcgF)
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Those look and sound awsome
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Venison jalapeno slim jims,perfect fishing snack!
(https://i.postimg.cc/t1MyHcgF/IMG-1042.jpg) (https://postimg.cc/t1MyHcgF)
YUM !!
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Venison jalapeno slim jims,perfect fishing snack!
(https://i.postimg.cc/t1MyHcgF/IMG-1042.jpg) (https://postimg.cc/t1MyHcgF)
Holy Moly!
Those look Amazing!
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my two favs are kabobs. (self explanatory) and smoked roasts.
the smoked roast is brined for a day ort two. I make brine with garlic onion rosemary lots of salt(its a brine after all) pepper and some dales wild game marinade. cool brine and submerge roast in it(easy and less brine if you use a ziplock bag) put in fridge for 24-48 hours. turn 1 time if needed. take out of fridge and brine an hour before smoking and drain. smoke at 225-250 with mesquite chips. use deg cooking probe and remove from smoker between 135- 144 internal temp. let rest for 20 min. that parts hard. slice and eat like roast beef. guaranteed pleaser! this works great on the three large hind muscles in a quarter. the brine really pulls the gamy out. ( I do this with eye of round too and slice for hot dipped samiches. :P
one more great deer chew is fried. I cut 1" cubes and marinate in your favorite (mine is dales again) juices over night. drain and shaker in your favorite coating. I like famous andys or just seasoned flour. fry hot n fast until you get that browned crust from the flour. kinda a country fried chunks snack. nothing wrong with steaks done this way either!
great grub all keep it coming.
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Holy Moly!
Those look Amazing!
Steam, thanks, I like your name- do you do steam train work ?
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Steam, thanks, I like your name- do you do steam train work ?
In Cleveland
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In Cleveland
:roflmao: :roflmao: :roflmao: :roflmao:
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:roflmao: :roflmao: :roflmao: :roflmao:
;)
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That's some next level stuff guys! Love to see the creativity.
I cook plenty of venison dishes every year. I don't think I have any pictures to share but I will offer a few things I've learned about cooking venison over the years:
1. Meat from the shoulders tends to be tougher and stronger in flavor. This meat is best when stewed or slow cooked.
2. Meat from the hind quarters often tastes best when cooked medium rare or medium. If fully cooked, it tends to be tough and gamey.
(Items 1 and 2 also apply to beef, pork and lamb as well)
3. For tenderloins, backstraps and hind quarter cuts, grill it or cook it on a cast iron pan. Serve medium rare like a good steak or London broil.
4. Fresh garlic, rosemary, thyme, fresh cracked black pepper, Kosher salt and juniper berries are my go-to spices for any venison dish.
5. Use enough spice to accentuate the flavor of the meat but don't overdo it. Too much spice can hide the flavor of the meat which defeats the purpose entirely.
6. Wanna make something that will be a big hit at next summer's picnic or barbecue? Venison kebabs! Marinate pieces in a combination of olive oil, pressed garlic, black pepper and rosemary for 30 minutes prior to cooking. Cook to medium rare (about 10-15 minutes total) and shake a tiny bit of Kosher salt or sea salt on the kebabs before serving. Cook meat and veggies separately on different skewers -veggies take longer. If cooked together, meat will be overcooked and veggies will be undercooked. I like to pair my venison kebabs with veggie kebabs that include mushrooms, pearl onions, squash and red peppers. Use the same marinade for the veggies.
Keep those pictures and recipes coming!
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In Cleveland
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.
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In Cleveland
🤦🏻♂️
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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.
Perfect!
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🤦🏻♂️
(https://i.postimg.cc/JHsCR3vV/92-BA5-CFC-A448-498-D-96-D2-5-D2-DE2582-EDE.gif) (https://postimg.cc/JHsCR3vV)
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Venison Garlic&Cheese Stuffed Shells for my 3 girls and I tonight
(https://i.postimg.cc/v1ZFHDYb/53629-D84-5-BE8-468-A-80-A9-DEE167288-E7-C.jpg) (https://postimg.cc/v1ZFHDYb)
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That looks awesome! I like that it isn’t drowning in sauce
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That looks awesome! I like that it isn’t drowning in sauce
Pet peeve of mine as well
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Venison Garlic&Cheese Stuffed Shells for my 3 girls and I tonight
(https://i.postimg.cc/v1ZFHDYb/53629-D84-5-BE8-468-A-80-A9-DEE167288-E7-C.jpg) (https://postimg.cc/v1ZFHDYb)
Are there leftovers???? I can be in berwick in under an hr..lol
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I guess I have to get on this thread. I will preface by saying I suck at whitetail hunting, in the NE (or in general), but, I have had a crapload of fun working with the protein, recently.
From chili, to Bolognese, to my personal variant on Shepherd’s Pie, it’s been you’re imagination-is-the-limit. I have erased many of my preparations, but I discovered a back-log of veni-shep-pie I had not. Pics to follow.
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...
Anyway -
(https://i.postimg.cc/dZTvRxBc/B850-FC3-D-787-D-443-B-BDD5-1812-A3205-A48.jpg) (https://postimg.cc/dZTvRxBc)
(https://i.postimg.cc/754D7XJj/655943-F7-9631-4-B3-B-A4-FE-0473-B22-B7-AB2.jpg) (https://postimg.cc/754D7XJj)
(https://i.postimg.cc/SY8FYzSy/CC66089-E-D78-D-4560-8-F9-A-030-C7-CD46-A25.jpg) (https://postimg.cc/SY8FYzSy)
(https://i.postimg.cc/0z9RrQLs/6-B63-EEBF-DC60-4777-965-F-C5574-CCFCF6-D.jpg) (https://postimg.cc/0z9RrQLs)
(https://i.postimg.cc/ykz2rx6Z/2016-DDE5-E0-D5-4763-BA42-07541-EB80-BF9.jpg) (https://postimg.cc/ykz2rx6Z)
(https://i.postimg.cc/67TPGGcD/DBCBF001-6-E1-C-47-DB-8-F00-FA1-A678857-A6.jpg) (https://postimg.cc/67TPGGcD)
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I prefer to mix stew meat with burger in any of these preparations. For the toothesome effect. I am not afraid to cut in smaller amounts of fattier ground pork, or in the case of a Bolognese to drop in a scheit-load of pancetta. In Chile I have started with raw chorizo for a fatty agent. Never once had any of it “lost” the integrity of the primary protein - venison. But like I said..
Back strap is entirely different discussion.
Heart? I want it. Baaaaaadly.
I will prepare a backstrap medallion Steak Au Poivre, next, with cognacc cream, shallots, green peepercorns, and veal stock.
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And mushrooms. Or truffles. Wild fresh morels would be ideal, but won’t see those till spring. Honest black truffles? I don’t have the coin. Still, I will make an incredible cast-iron preparation. And ye shall seee.
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Venison Garlic&Cheese Stuffed Shells for my 3 girls and I tonight
(https://i.postimg.cc/v1ZFHDYb/53629-D84-5-BE8-468-A-80-A9-DEE167288-E7-C.jpg) (https://postimg.cc/v1ZFHDYb)
Awesome!
That is a feast!
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(https://i.postimg.cc/67TPGGcD/DBCBF001-6-E1-C-47-DB-8-F00-FA1-A678857-A6.jpg) (https://postimg.cc/67TPGGcD)
Oh man!
Shepherds pie is the best comfort food.
Looks delicious!
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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.
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Are there leftovers???? I can be in berwick in under an hr..lol
Oh ya! Made multiple trays to freeze for later!
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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!
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Awesome!
That is a feast!
Thanks! The garlic and cheese is Sausage as well, I think I left that out
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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
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Well done! I think you just won this thread with those recipes!
Yup..LOL
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Venison Andouille sausage
(https://i.postimg.cc/rDvyT0xS/Andoullie.jpg) (https://postimg.cc/rDvyT0xS)
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Venison Andouille sausage
(https://i.postimg.cc/rDvyT0xS/Andoullie.jpg) (https://postimg.cc/rDvyT0xS)
Never had andouille sausage... those look great
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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!
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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
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Well done UVK
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AA did you get your mount back yet?
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AA did you get your mount back yet?
I did,
https://www.iceshanty.com/ice_fishing/index.php?topic=382227.0 (https://www.iceshanty.com/ice_fishing/index.php?topic=382227.0)
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Wow, some great looking eats guys!
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I did,
https://www.iceshanty.com/ice_fishing/index.php?topic=382227.0 (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.
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Nice!
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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.
(https://i.postimg.cc/5QcTm2s1/12360.jpg) (https://postimg.cc/5QcTm2s1)
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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 .
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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.
(https://i.postimg.cc/5QcTm2s1/12360.jpg) (https://postimg.cc/5QcTm2s1)
Rosemary love :clap: That looks great Jason.. Bacon grease an venison...excellent combo
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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.
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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.
:thumbsup: :thumbsup: :thumbsup: I was just wondering as No Conway has steam trains ,Clarks and the Cog RR also have steamers.
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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.
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All fresh - rosemary, oregano, flat leaf parsley are my herb trilogy for venison Bolo.
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That's it!! After reading these reciepts!! I'm going to shoot a deer!! Lol only kidding mister gamewarden!!
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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.
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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
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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
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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
(https://i.postimg.cc/NyB8WG1j/IMG-20210210-182141716-HDR.jpg) (https://postimg.cc/NyB8WG1j)
The best part....meatloaf sandwiches(with a little mayo) today for lunch :thumbsup:
(https://i.postimg.cc/62QrpHbs/IMG-20210211-054030725-HDR.jpg) (https://postimg.cc/62QrpHbs)
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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
(https://i.postimg.cc/NyB8WG1j/IMG-20210210-182141716-HDR.jpg) (https://postimg.cc/NyB8WG1j)
The best part....meatloaf sandwiches(with a little mayo) today for lunch :thumbsup:
(https://i.postimg.cc/62QrpHbs/IMG-20210211-054030725-HDR.jpg) (https://postimg.cc/62QrpHbs)
That’s one recipe I haven’t tried yet with venison.....that looks fantastic, bonus is the sandwiches for sure
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Looks great the cheese is an added bonus..yum
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Meatloaf looks tasty!
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That looks great Jason... and agreed, next day sandwiches are key for meatloaf but keep the mayo and put some pasta sauce and provolone on mine...
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(https://i.postimg.cc/2bTt45jB/2-E1-A3-BA7-DDB7-4-A30-94-AC-D97-A3-C2-D2-A38.jpg) (https://postimg.cc/2bTt45jB)
(https://i.postimg.cc/9RcSR92h/DA5-EE913-5300-47-EF-AEEF-02-CAA8-FD9-B6-D.jpg) (https://postimg.cc/9RcSR92h)
Grounded venison with peppers an onions, cream cheese and cheddar jack cheese rolled into crescent rolls
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Wow, those look killer Bill... That's a great idea.
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Good eats right there!
Hey this place seems fun and entertaining still? Right? To much action I can’t keep up
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(https://i.postimg.cc/2bTt45jB/2-E1-A3-BA7-DDB7-4-A30-94-AC-D97-A3-C2-D2-A38.jpg) (https://postimg.cc/2bTt45jB)
(https://i.postimg.cc/9RcSR92h/DA5-EE913-5300-47-EF-AEEF-02-CAA8-FD9-B6-D.jpg) (https://postimg.cc/9RcSR92h)
Grounded venison with peppers an onions, cream cheese and cheddar jack cheese rolled into crescent rolls
Very nice. I assume you browned the venison with the peppers and onions before stuffing?
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Wow, those look killer Bill... That's a great idea.
I got the idea from my wife who would make them as appetizers using reg burger meat. She would cut the crescent rolls in half...I went for the roll up LOL
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Very nice. I assume you browned the venison with the peppers and onions before stuffing?
Yes I cooked the meat before hand
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I got the idea from my wife who would make them as appetizers using reg burger meat. She would cut the crescent rolls in half...I went for the roll up LOL
Trying that this weekend for sure...
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Great idea looks fantastic definitely trying that out.. Made a cheeseburger pie 2 nights ago with some venison came out great!
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I will definitely be making these!
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(https://i.postimg.cc/2bTt45jB/2-E1-A3-BA7-DDB7-4-A30-94-AC-D97-A3-C2-D2-A38.jpg) (https://postimg.cc/2bTt45jB)
(https://i.postimg.cc/9RcSR92h/DA5-EE913-5300-47-EF-AEEF-02-CAA8-FD9-B6-D.jpg) (https://postimg.cc/9RcSR92h)
Grounded venison with peppers an onions, cream cheese and cheddar jack cheese rolled into crescent rolls
Looks awesome Bill.
We do something similar with venison sloppy joes. Rolled up in same crescent rolls with pepper and onion and melted cheese.
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Looks awesome Bill.
We do something similar with venison sloppy joes. Rolled up in same crescent rolls with pepper and onion and melted cheese.
That sounds awesome...!!
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Trying that this weekend for sure...
I went 1lb beef/ venison to 1- 8oz container of cream cheese...I basically eyeballed the peppers an onions and cheddar jack Good luck
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(https://i.postimg.cc/2bTt45jB/2-E1-A3-BA7-DDB7-4-A30-94-AC-D97-A3-C2-D2-A38.jpg) (https://postimg.cc/2bTt45jB)
(https://i.postimg.cc/9RcSR92h/DA5-EE913-5300-47-EF-AEEF-02-CAA8-FD9-B6-D.jpg) (https://postimg.cc/9RcSR92h)
Grounded venison with peppers an onions, cream cheese and cheddar jack cheese rolled into crescent rolls
Awesome ,They are going on the list for goodies to try!
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Making them today myself!
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Your the man Bill...
I did 50/50 ground pork /beef and cheddar instead of Jack. Didn't have crescent rolls but it's easy dough from scratch. Used cocktail sauce with a little extra horseradish for dipping. Chips and homemade quick pickles on the side.
(https://i.postimg.cc/K4sDVz0Z/20210313-153903.jpg) (https://postimg.cc/K4sDVz0Z)
(https://i.postimg.cc/w1D57kgv/20210313-154553.jpg) (https://postimg.cc/w1D57kgv)
(https://i.postimg.cc/cKZRY8Lc/20210313-161659.jpg) (https://postimg.cc/cKZRY8Lc)
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Here’s my first attempt. Made sweet potato fries to go with it for the princess, broccoli and rice for the bride
(https://i.postimg.cc/56MMTh9T/4-E97-FFB3-0-D56-40-F5-A115-99-CB1542-C98-E.jpg) (https://postimg.cc/56MMTh9T)
(https://i.postimg.cc/hhmBCDnV/DB3752-A1-874-B-4261-B466-B9540-BA91-EA2.jpg) (https://postimg.cc/hhmBCDnV)
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Your the man Bill...
I did 50/50 ground pork /beef and cheddar instead of Jack. Didn't have crescent rolls but it's easy dough from scratch. Used cocktail sauce with a little extra horseradish for dipping. Chips and homemade quick pickles on the side.
(https://i.postimg.cc/K4sDVz0Z/20210313-153903.jpg) (https://postimg.cc/K4sDVz0Z)
(https://i.postimg.cc/w1D57kgv/20210313-154553.jpg) (https://postimg.cc/w1D57kgv)
(https://i.postimg.cc/cKZRY8Lc/20210313-161659.jpg) (https://postimg.cc/cKZRY8Lc)
HAHA !! Thank you Ray.....homemade dough and a 50/50 mix....I’m going to try that !!! Next Shanty trip...RAY’S house for some homemade grub !!!!
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Here’s my first attempt. Made sweet potato fries to go with it for the princess, broccoli and rice for the bride
(https://i.postimg.cc/56MMTh9T/4-E97-FFB3-0-D56-40-F5-A115-99-CB1542-C98-E.jpg) (https://postimg.cc/56MMTh9T)
(https://i.postimg.cc/hhmBCDnV/DB3752-A1-874-B-4261-B466-B9540-BA91-EA2.jpg) (https://postimg.cc/hhmBCDnV)
Nice work !!!! Hope your bride enjoyed them :). Ya man sweet potato fries !!!
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Remembered to snap a pic of last nights “venison eats” before devouring it! Spice rubbed Bacon fat brushed round steak with bacon green peppers and sweet onions...yummy!
(https://i.postimg.cc/VrSn70Yk/4-BE16-E25-CDF5-4-DD1-A131-89-F63-B8-E4148.jpg) (https://postimg.cc/VrSn70Yk)
(https://i.postimg.cc/t1vFtNGc/5-B71-D622-2469-4-E87-A2-A6-56-A5-FDBFC2-F3.jpg) (https://postimg.cc/t1vFtNGc)
(https://i.postimg.cc/34PpzrRC/B80-CB9-C7-2-C80-42-EC-835-D-B3000707-C823.jpg) (https://postimg.cc/34PpzrRC)
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Remembered to snap a pic of last nights “venison eats” before devouring it! Spice rubbed Bacon fat brushed round steak with bacon green peppers and sweet onions...yummy!
(https://i.postimg.cc/VrSn70Yk/4-BE16-E25-CDF5-4-DD1-A131-89-F63-B8-E4148.jpg) (https://postimg.cc/VrSn70Yk)
(https://i.postimg.cc/t1vFtNGc/5-B71-D622-2469-4-E87-A2-A6-56-A5-FDBFC2-F3.jpg) (https://postimg.cc/t1vFtNGc)
(https://i.postimg.cc/34PpzrRC/B80-CB9-C7-2-C80-42-EC-835-D-B3000707-C823.jpg) (https://postimg.cc/34PpzrRC)
Now that’s a fine looking meal !! Nice job Mo ... Do I see Brussel sprouts ??
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Now that’s a fine looking meal !! Nice job Mo ... Do I see Brussel sprouts ??
You do! One of my favorite veggies...right next to green peppers and sweet onions! ;D
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Looks great mow