Comments on: Using Venison http://www.homemaking911.com/2008/08/16/using-venison/ Help is on the way! Sun, 01 Aug 2010 05:27:29 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Tracy Dixon http://www.homemaking911.com/2008/08/16/using-venison/comment-page-1/#comment-1883 Tracy Dixon Mon, 02 Feb 2009 22:37:39 +0000 http://www.homemaking911.com/2008/08/16/using-venison/#comment-1883 My family loves venison.I have my husband who hunts and now I have an 11 yr old that beat Dad in the "big game" by killing his first 10 pt buck. Our processor prepares us the most wonderful minute steaks. I just roll them in some seasonings and flour and whola........ fried minute steaks. They are wonderful and do not last long on the table. Another good roast is to take a backstrap even frozen and put it in the crock pot or casserole dish for the oven, add some Dales seasonings, Grill Mates Seasoning, and brown sugar. Let this cook on low all day. Wonderful. The trick to cooking venison is not to cook it so long. It does dry out quickly. My family loves venison.I have my husband who hunts and now I have an 11 yr old that beat Dad in the “big game” by killing his first 10 pt buck. Our processor prepares us the most wonderful minute steaks. I just roll them in some seasonings and flour and whola…….. fried minute steaks. They are wonderful and do not last long on the table. Another good roast is to take a backstrap even frozen and put it in the crock pot or casserole dish for the oven, add some Dales seasonings, Grill Mates Seasoning, and brown sugar. Let this cook on low all day. Wonderful. The trick to cooking venison is not to cook it so long. It does dry out quickly.

]]> By: Rhonda http://www.homemaking911.com/2008/08/16/using-venison/comment-page-1/#comment-1881 Rhonda Mon, 02 Feb 2009 19:14:12 +0000 http://www.homemaking911.com/2008/08/16/using-venison/#comment-1881 Hi Malia. We were blessed to be given various cuts of venison a few months ago. We had steaks, chops, cubed steaks, and ground. When thawing the pieces of meat, I did so in salted water. When doing this, the meat will give off a lot of blood which holds most of the gamey taste. Change the water a couple of times during the thawing process. I also trim away all of the silver skin (very important as it also holds gamey taste). As you said, it's very important to marinate venison. With the ground meat, I brown well, making sure it's cooked through. Then I place the cooked meat in a colander and rinse well with very hot water. Remember, the gamey taste is in the liquid and blood of the meat so you want to get rid of it. Hi Malia. We were blessed to be given various cuts of venison a few months ago. We had steaks, chops, cubed steaks, and ground. When thawing the pieces of meat, I did so in salted water. When doing this, the meat will give off a lot of blood which holds most of the gamey taste. Change the water a couple of times during the thawing process. I also trim away all of the silver skin (very important as it also holds gamey taste). As you said, it’s very important to marinate venison.
With the ground meat, I brown well, making sure it’s cooked through. Then I place the cooked meat in a colander and rinse well with very hot water. Remember, the gamey taste is in the liquid and blood of the meat so you want to get rid of it.

]]> By: Jennifer http://www.homemaking911.com/2008/08/16/using-venison/comment-page-1/#comment-1876 Jennifer Sun, 01 Feb 2009 02:21:29 +0000 http://www.homemaking911.com/2008/08/16/using-venison/#comment-1876 We love venison! One thing I do that helps cut the gamey flavor is to soak it in milk. We love venison! One thing I do that helps cut the gamey flavor is to soak it in milk.

]]> By: Chris http://www.homemaking911.com/2008/08/16/using-venison/comment-page-1/#comment-1874 Chris Sat, 31 Jan 2009 01:19:56 +0000 http://www.homemaking911.com/2008/08/16/using-venison/#comment-1874 My husband has purchased venison for the processing fee alone, as he has hunter friends. Using it half and half with ground beef was the easiest adjustment for me, and many times if I didn't know that I had used deer, I couldn't tell from the flavor. Roasts with potatoes, carrots and lotsa gravy was next, and then pure ground deer in recipes. We have done some using it as "beef" n broccoli, and sliced into gravy, etc. I tend to use it with/in a sauce to cut the occasional heavy flavor. It truly depends on each deer (maybe age, or way it is processed) how the flavor and dryness is, but ours are all mixed in the freezer according to cut, not according to which deer it is. We can make it work and be thankful!! My husband has purchased venison for the processing fee alone, as he has hunter friends. Using it half and half with ground beef was the easiest adjustment for me, and many times if I didn’t know that I had used deer, I couldn’t tell from the flavor. Roasts with potatoes, carrots and lotsa gravy was next, and then pure ground deer in recipes. We have done some using it as “beef” n broccoli, and sliced into gravy, etc. I tend to use it with/in a sauce to cut the occasional heavy flavor. It truly depends on each deer (maybe age, or way it is processed) how the flavor and dryness is, but ours are all mixed in the freezer according to cut, not according to which deer it is. We can make it work and be thankful!!

]]> By: Marilyn http://www.homemaking911.com/2008/08/16/using-venison/comment-page-1/#comment-1873 Marilyn Fri, 30 Jan 2009 21:51:12 +0000 http://www.homemaking911.com/2008/08/16/using-venison/#comment-1873 My families favorite recipe for venison or elk is to make small (card deck) sized pieces of meat. Flour them, sprinkle with a bit of salt & pepper & brown them in a large skillet using vegetable oil or shortening. As soon as the pieces are browned, cover the pieces of meat with 1 can of cream of mushroom soup & 1 cup of beef bouillon (per pound of meat) and simmer until the gravy gets fairly thick (30 - 45 min.) turning the meat over every 10 -15 min.. Serve the meat & gravy with mashed potatoes. The meat comes out fork tender. This also works with beef, but we especially like it with venison or elk because the meat does not have a "gamey" taste cooked this way. My families favorite recipe for venison or elk is to make small (card deck) sized pieces of meat. Flour them, sprinkle with a bit of salt & pepper & brown them in a large skillet using vegetable oil or shortening. As soon as the pieces are browned, cover the pieces of meat with 1 can of cream of mushroom soup & 1 cup of beef bouillon (per pound of meat) and simmer until the gravy gets fairly thick (30 - 45 min.) turning the meat over every 10 -15 min.. Serve the meat & gravy with mashed potatoes. The meat comes out fork tender. This also works with beef, but we especially like it with venison or elk because the meat does not have a “gamey” taste cooked this way.

]]> By: Jennifer http://www.homemaking911.com/2008/08/16/using-venison/comment-page-1/#comment-1872 Jennifer Fri, 30 Jan 2009 21:51:10 +0000 http://www.homemaking911.com/2008/08/16/using-venison/#comment-1872 Hi Malia! My husband is a huge hunter and we always have a freezer full of venison all year long. We have ours processed, and have also done it ourselves, into ground venison (a little fat is added to it to help it hold for burgers and meat loaf), cubed steaks, sausage (patty & smoked), stew meat, and roasts. I rarely use beef, unless of course I run out of venison. I have found that it can be used in any recipe calling for beef. We are truly blessed to have a hunter in our family. The meat is much better for you than the beef that you buy in the stores. Hi Malia! My husband is a huge hunter and we always have a freezer full of venison all year long. We have ours processed, and have also done it ourselves, into ground venison (a little fat is added to it to help it hold for burgers and meat loaf), cubed steaks, sausage (patty & smoked), stew meat, and roasts. I rarely use beef, unless of course I run out of venison. I have found that it can be used in any recipe calling for beef. We are truly blessed to have a hunter in our family. The meat is much better for you than the beef that you buy in the stores.

]]> By: cyndy a http://www.homemaking911.com/2008/08/16/using-venison/comment-page-1/#comment-1101 cyndy a Thu, 09 Oct 2008 12:15:40 +0000 http://www.homemaking911.com/2008/08/16/using-venison/#comment-1101 My husband also hunts and I never cared for venison much. I have found that if I cut up the roasts and use it in the same way as beef stew meat it tastes wonderful! Now I use it for beef stew, beef stroganoff, beet tips in gravy, etc. It's much cheaper than buying stew meat and it makes my husband feel good to see his provision being enjoyed. My husband also hunts and I never cared for venison much. I have found that if I cut up the roasts and use it in the same way as beef stew meat it tastes wonderful! Now I use it for beef stew, beef stroganoff, beet tips in gravy, etc. It’s much cheaper than buying stew meat and it makes my husband feel good to see his provision being enjoyed.

]]> By: Kelly W http://www.homemaking911.com/2008/08/16/using-venison/comment-page-1/#comment-965 Kelly W Wed, 17 Sep 2008 12:16:26 +0000 http://www.homemaking911.com/2008/08/16/using-venison/#comment-965 There is a good marinate called "Game Tame". You can find it by the steak sauces at Ingles, Kroger, etc. I marinate my steaks and then grill them. It is WONDERFUL!! I put the marinate in a ziploc bag along with the steaks and marinate it for 24 hours. If you like japelenos, put a few in there along with some juice from the jar. There is a good marinate called “Game Tame”. You can find it by the steak sauces at Ingles, Kroger, etc. I marinate my steaks and then grill them. It is WONDERFUL!!

I put the marinate in a ziploc bag along with the steaks and marinate it for 24 hours. If you like japelenos, put a few in there along with some juice from the jar.

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