Ask:
I've got venison chops and wild turkey taking up space in my freezer. Anyone have any good recipes they'd like to share?
Answer:
VENISON STEAKS AND GRAVY
4 (4 ounce) venison steaks
1 cup all-purpose flour
2 tablespoons ground bay leaves
1 pinch salt and pepper
4 tablespoons olive oil, divided
1/2 onion, chopped
6 fresh mushrooms, sliced
1 tablespoon minced garlic
1 (10.5 ounce) can beef gravy
1/4 cup milk
Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer until they are thin but not tearing. In a shallow bowl, combine flour, bay leaf, salt and pepper. Dredge steaks in the flour mixture until evenly coated.
Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Remove from skillet and set aside. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Return onion mixture to skillet. Stir in gravy and milk. Reduce heat, cover, and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.
VENISON AND RICE
1 tablespoon vegetable oil
1 pound venison stew meat
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 small onion, chopped
1 (6.8 ounce) package beef flavored rice mix
Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through. Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.
THESE WILL MAKE ANY HUNTER HAPPY.
Answer:
Venison is good marinated/cooked in beer or soy sauce.
It's best to soak it in water to get all the blood out first and then
marinate.
Answer:
mt husbands friend is big into hunting....he's always offering me stuff and is constantly telling me the best way to make it so it's tender and stuff is just like my roasts...in the crock pot with cream of mushroom+1 pk onion soup mix.
and here's another
1/4 pound bacon
2 pounds venison stew meat
1 large yellow onion, chopped
1/2 cup brown sugar
1/4 cup wine vinegar
1 tablespoon ground cumin
1 teaspoon chili powder
2 tablespoons minced garlic
1 tablespoon prepared Dijon-style mustard
1 cup ketchup
salt and pepper to taste
Cook bacon in a large until evenly brown.Remove from skillet, crumble and set aside. Brown stew meat grease.
Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
Cook for a minimum of 8.Shread meat with forks into a sloppy joe-style barbecue.
Answer:
ground venison instead of ground beef makes the best chili.
Answer:
I love venison marinated in Italian dressing for at least 2 days (if short on time 24 hours but the flavor is better longer) and then put it on the grill. My husband loves this.
Another Venison Recipe - take the steaks/tenderloin and dredge in flour mixture with seasonings (I use garlic powder, onion powder, salt, pepper, and some celery salt and parsley) fry in oil on both sides but on the second side add some balsamic vinegar to the pan about 30 seconds to one min. before you take it out.
I also put vension in the crock pot with a can of cream of mushroom soup and a package of onion soup mix. Add veges and you have a meal ready at the end of the day.
Ground venison can be used in lot of dishes where ground beef is used...like hamburger helper, etc.
Here's a recipe for wild turkey tenders ( I cut mine into chunks and use as nuggets)
1 egg
1 Tbl water
1 lb. wild turkey breast cut into one inch strips
1 cup flour
1/2 c. canola oil
salt and pepper to taste
Beat egg with water. dredge turkey strips in flour, dip in egg mixture, then flour again. fry in oil in cast iron skillet until brown and tender. season with salt and pepper. serve immediately
Parmesan Turkey Tenders
1 egg beaten
1/2 bottle prepared ranch dressing
1 1/2 - 2 cups bread crumbs
1/4 -1/2 cup parmesan cheese
8-10 strips wild turkey tenders
2 Tbl olive oil
Combine egg with ranch dressing. Mix bread crumbs and cheese. Dip turkey in egg mix then dredge in bread crumbs. Heat olive oil. brown turkey on both sides and cook unitl juices run clear. If turkey is not tender enough cover pan and simmer a few minutes.
I actually adapted these two recipes to our favorite.
1 egg
1/2 bottle ranch dressing
Flour (add seasoning to flour salt pepper, garlic, etc.)
turkety chunks
Dredge turkey stips in flour mix, then in egg mix, back in flour mix then into the skillet until cooked through.
This is my familys favorite...that is of course If my husband gets a spring turkey!
Hope this helps!
Answer:
Deer Chops
2 pounds deer chops
1 cup ketchup
1/2 cup water
1 medium onion, chopped
1/2 cup packed brown sugar
1 (1 ounce) envelope dry onion soup mix
Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.