Soliciting recipes...

[ReconDoc242]

Hey good ol boys, any venison recipes you want to throw my way that are really good....I'm tired of grilling it and looking to make it a bit different.

[mark46th]

Buy a grinder with a sausage stuffing attachment. Mix the venison 50/50 with beef and/or pork. You will enjoy it...

[Team Sergeant]

Hey good ol boys, any venison recipes you want to throw my way that are really good....I'm tired of grilling it and looking to make it a bit different.

How much do you have and where are you located? :D

I made a venison chili that was out of this world.

[JJ_BPK]

Fajitas,,

Just about any cut you can tear off the carcass and sliced thin, can be marinated 1000 different ways,, grilled & slathered with mole,, topped & wrapped in a soft shell,, GTG..

[Penn]

Hey Doc, that search button has a ton of references for venison; heres a nice one:
http://www.professionalsoldiers.com/forums/showthread.php?t=27176&highlight=venison

[33army]

I found this a few weeks ago when searching for recipes myself. I made the espresso rubbed venison with shiner bock and was thoroughly pleased. Unfortunately in my moment of fatness I failed to take photos. If I'm wrong in posting the link I apologize.

http://www.brokenarrowranch.com/Recipes/allvenisonrecipes.htm

[mark46th]

I am going to try their Antelope in Mustard and Shallot sauce...

[Snaquebite]

Did a smoked venison meat loaf last weekend...came out great...first time using venison for a meat loaf and I was pleased....

[TOMAHAWK9521]

Gents,

Since I’m laid up as a gimp from my recent knee surgery for the next few weeks I figured I’d occupy my down time and try my hand at some real tasty cooking as opposed to just cooking meat and being happy with that. I broke out my copy of the Colorado DOW Wild Game Cookbook and whipped up a batch of their “Hunter’s Favorite Chili”. Here are the ingredients and directions for making it.

Ingredients:
3 pounds big-game burger.
3 medium onions, chopped
3 medium green peppers
½ cup chopped celery
2 tbls bacon grease or vegetable oil
1 can (28 oz) whole tomatoes, undrained
2 tbls dried parsley flakes
2 tbls chili powder
1 tsp salt
1 tsp pepper
½ tsp garlic powder
2 cans (15.5 oz) kidney beans, undrained
1 can (16 oz) pinto beans, undrained

Directions:
In Dutch oven, brown meat over medium heat, stirring occasionally. Remove from heat and set aside. In large skillet, cook and stir onions, green peppers and celery in bacon grease over medium heat until tender. Add vegetable mix and all remaining ingredients except beans to meat in Dutch oven. Heat to boiling. Reduce heat; cover. Simmer 1 hour to blend flavors. Stir in beans. Cook uncovered, 30 minutes longer. Serves 8 to 10.

For my batch of chili I used elk burger, bacon grease and instead of 1 28 oz can of whole tomatoes, I used 4 x 14.5 cans of diced tomatoes because that's what I had on hand. I also tried to follow the Paleo Solution Diet on this and left out the kidney and pinto beans. I like to cook with onions but only used 2 instead of 3 because it looked like way too much onion for my liking. I also added a bit more chili and garlic powders since I like my chili just a bit more zesty. It’s not too shabby, if I may say so myself. I didn’t take any pictures because, well…..it’s just a pot of chili. I must admit though, I do prefer cooking with an actual recipe over my usual throwing a bunch of stuff together until it’s palatable.

The book also has a recipe for Venison Stroganoff, Venison Stew, Spicy Elk Kabobs, and Venison steak Diane, which I’ll attempt in the next couple weeks since I'm not going to be going anywhere anytime soon during my recovery.

[Sarski]

Not a recipe per say, but fry some up and use the drippings to make a gravey. Mix it up with the venison, and serve over sliced bread or homemade biscuits for breakfast. I hope you like it.

[Blue]

Not originally designed for venison, but would probably work well in it:

1-2 lb. ground beef (substitute venison)
1 can whole kernel corn
1 can black beans
1 can kidney beans
1 c. water (optional, depending on if you want it as more of a soup)
1 packet taco seasoning
1 can diced tomatoes with chiles
1 onion chopped
Anything other spice (cayenne, etc.) to taste

I just brown the ground beef and onion, drain, and throw it all (don't drain the canned veggies) in my cast iron dutch oven and let it cook through for about 15 minutes. It's a nice change from the usual chili in cold weather and it doesn't get any easier to make. The hardest part is getting the lids off the cans :D.

[Buffalobob]

Did a smoked venison meat loaf last weekend...came out great...first time using venison for a meat loaf and I was pleased....

Meatloaf, tacos, etc are good. I do not add any kind of fat to the meat but will add a tablespoon of oil.

Take a roast and put in the crockpot with some water and a package of Lipton's onion soup about mid morning. Middle afternoon cut up a onion and two large potatoes and put in the pot. I always add the real onion because whats in the mix is not really suitable to be called onion.

[lonewolf726]

Take a venison roast, lightly brown all sides and place in the crockpot, add two cans of Golden Mushroom soup ( Golden Mushroom, not Cream of Mushroom ) abot a half a can of water, sprinkle some sage on top, salt and pepper to taste. Cook all day on low until rosat can be pulled apart with fork, serve over rice or potatos. You won't be disappointed! I do this all the time, and it always comes out great!

[lonewolf726]

Here's another great venison reciepe I picked up while living in the mountains: Corned beef-style Venison!

Buy a bag of Morton's Tender Quick... it can usually be found in most grocery stors by the salt or by the canning supplies. Take a venison roast and rub liberally with the tender Quick and place in a large gallon-size ziplock bag. Place in the fridge for three days, pouring out the blood daily. Rinse VERY WELL under COLD water! Place in a pan, cover the top with coarse-ground black pepper and bake at 250 degrees for around 7-8 hrs. Comes out tasting exactly like corned beef! I usually serve on some dark rye bread with spicy mustard, swiss cheese, etc... I have cooked entire deer this way, except the backstraps, of course! ;)

[98G]

For a different twist -- take any of the vension chili recipes here and brown cubed venison instead of grinding it and then cooking. It softens like a Hungarian Gulasch -- for that matter, substitute vension for beef in a Gulasch. Nice wild taste with the peppers.

I used to grind it and mix with beef but strips or cubes cooked in a tomato (and optional beef) based broth after browning taste pretty good.

[Dusty]

Soak a chop for eight hours in the refrigerator in a 1 tbsp per cup solution of Texas Pete Hot Sauce and water (enough to cover your meat), then treat it like any cut of beef.

I like rump roast with Idaho spuds, carrots, sweet white onions and celery that's been crockpotted on low for 8 hours. I sprinkle the meat with Lowery's Steak Seasoning before I put it in the crock pot.

You could also try frying the liver with sliced onions in real butter...