Help! I have deer meat...

[twoin2000]

My husband the hunter doesn't like the wild taste in deer. I am a tightwad and think we should use the meat so can you give me recipes that will disquise the venison. I have been looking at several recipes, but I don't have time to check out anymore sites. Could you please just give me a few basic ones. Nothing remotely exotic, please. He doesn't mind the jerky, so have some of that started marinating. Thanks in advance.

Also, I might add... The kids and I aren't very fond of onions!!!

[Diane]

I thought this sounded pretty good... :)


The flavor of apples compliments wild game. This recipe uses apple cider to enhance the flavor of venison roast as well as provide some acidity for tenderizing.

Ingredients
3 pound (approx.) venison shoulder roast
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon allspice
2 tablespoons shortening
1 cup apple juice
1 cup bouillon
1 cup celery, 2" pieces
3 medium potatoes, quartered
4 carrots, cut in 3" pieces
1 teaspoon thyme
Combine the flour salt, pepper, and allspice. Dredge meat in mixture, reserving excess flour. Brown the roast in the shortening. In a Dutch oven or crock pot, pour the apple juice and beef bouillon over the roast, cover, and cook slowly for 2 hours. If the meat is not tender enough, continue cooking until tenderized. Add the celery, potatoes, carrots, and thyme. Continue cooking for 30 minutes until vegetables are done. Remove the meat and vegetables to a warm platter. Add the reserved flour (and more if necessary) to the liquid in the pan to make a gravy for the roast. Additional beef bouillon may be added to the liquid to make more gravy.

[Linda/NE]

I honestly can't tell you how much this disquises the taste or not, since I haven't tried it myself. Dh likes deer put in a crock pot with cream of mushroom soup over the top. We've also tried using barbeque sauce and a little water over top of deer.

Sometimes the breading mixes for chicken, pork,etc make deer taste better. (Like Shake and bake or Frying Magic)

My babysitter said something about parsley I think. I'll have to ask her again. What ever she does, she says it tastes like beef.

[AnnW]

I have heard that soaking it in buttermilk or beer before you cook it will help. My neighbor gives us tons of venison sausage and it doesn't taste gamey to me.

Emeril did a show the other day with all venison..here's the link.
Good luck, I love the stuff!!!

http://www.foodtv.com/foodtv/recipe/0,6255,14704,00.html


Here's a good rub for any kind of meat

Austin, Texas Barbecue Paste



Recipe courtesy Captain Shawn Newsom

1 teaspoon dry mustard
2 tablespoons Adams Steak seasoning
1 teaspoon garlic powder
2 pinches hot chile flakes
1 tablespoon course black pepper
4 tablespoons butter
Beer or water (your preference)

Mix all the dry seasonings and butter together, and then add just enough beer/water to create a paste. Rub this paste on venison or other game, using a hearty coating. It is best if the meat can marinate for a few hours before cooking.

Yield: 1 cup
Prep Time: 5 minutes

[kat]

This is how I fix it every year for my students during our Thanksgiving Feast reinactment:

Deer tenderloin (cut into finger length pieces and soaked over night in milk)
Flour
Salt
Pepper
Lots of onions (my students don't care as long as none gets on their plates)
Oil

I flour the deer in seasoned flour and brown on both sides in oil in an electric skillet. Drain off oil, add sliced onions and a cup of water. Put on the lid, turn down the heat and smother for a couple of hours.

I've yet to have a student not like it. I don't think it tastes gamey.

Also when we have a deer, we take it to the meat packing house for processing. We want the tenderloins, and then all the rest of the meat is ground. It makes great chili.

[AnnW]

Kat..love venison chili!!! Have you tried it in tacos? yummmm

[Lynda/WA]

I am another one that doesn't like the taste of venison. In my case it's because I grew up on it! One of my favorites was is to brown seasoned strips then put it in a casserole dish with water and cream of mushroom or celery soup. My favorite was the celery. Bake until heated. Slow baking makes it more tender. Linda/NE's version sounds very similar to how we do it. Then we take the *gravy* and pour that over potatoes.

We've also been told to take the *scrap* stuff and combine it with pork and sasonings to make a breakfast sausage. Take it to a butcher for that. We've got a frozen bag full but haven't found a good butcher yet.

[JeannieOR]

If you grind some of the meat or have it ground, you can make an excellent speghetti sause. I add onions, garlic, 1/4 c. red wine and some mushrooms to maranra sause or to tomato sause and tomato paste. It's just about my favorite dish. :licklips:

[AmyW]

Have you tried or heard of Game Tame. It is a marinade and according to my sister, it is wonderful!

We have eaten nothing but deer meat for years. We have it processed for around $1.00 per lb.....and it is very low in fat (a little cow fat is added). We also have smoked deer sausage (links) and bulk deer sausge (for casseroles, etc.) made too. It is a little more expensive this way, but we love it, it's lower in fat, and tastes so much better than meat from the grocery store.

AmyW