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floodcitygirl 12-16-2006 11:06 PM

Need some help please!
I am going to be coming into quite a bit of deer meat soon. I have very little experience cooking with it. If any of you have some tried and true recipes that you're willing to share, I would really appreciate it. I'll have roasts, stewing meat, steaks, ground....everything. Thanks in advance!

SteelShooter 12-17-2006 01:31 AM

Re: Need some help please!
Here are two quickies:

- Slightly brown some stew meat or small steaks, remove them temporarily.
- Sprinkle flour into the skillet and brown the flower as well.
- Then S L O W L Y mix in a little milk to make a gravy and place the browned meat back into it.
- Season with Salt and Pepper to meet your taste.
- Serve over brown rice (my favorite for this), but white will do as well.

- For a super quick meal for the adventuresome:
- Place small to medium pieces of venison on foil and Salt/Pepper (very LITTLE Salt).
- Pour a jar of Mild or Medium Salsa over it all and fold the foil into a tent.
- Bake at 350F until done (usually about 20-30mins for a two person serving, add 10mins or so for each two adults worth of food you prepare).
- This one is best over spanish rice, but white rice tastes really well with this also.

There's 2 for you FCG!

SteelShooter 12-17-2006 01:38 AM

Re: Need some help please!
Venison makes wonderful jerky as well. It's probably my favorite, with elk following.

Although I have never made it myself, I love ostrich jerkey as well!

Dehydrators can be purchased very cheaply nowadays, check WalMart and other discount stores, or even online. They come with seasoning starter kits, and other seasoning mixes can be purchased separately. Definitive Instructions come with it all, of course.

lamberts-lost-tooth 12-17-2006 04:17 AM

Re: Need some help please!
Venison Pot Roast,

about 3 pounds of Roast
salt and pepper
1 tbsp. vegetable oil or shortening
1/2 cup chopped onion
2 cups beef broth, hot
1 can tomatoes
2 tsp. oregano
2 tsp. garlic powder
Salt and pepper to taste if needed

Sprinkle roast with salt and pepper; dust with flour. Brown the venison roast in heated oil or shortening. Add onion and to skillet. Turn off the heat and add beef broth; transfer to slow cooker, scraping browned bits up.
Add tomatoes to crockpot, along with the herbs and seasonings. Cover and cook on LOW for 9 to 12 hours, until pot roast is tender.

Venison Chili

(2 lbs.) of ground venison
Olive oil
2 large onions
10 cloves of garlic
1 quart of chicken or beef stock
4 tablespoons of chili powder
1 Tbsp ground cumin
2 Tbsp ground sweet paprika
1 Tsp cayenne pepper
2 Tbsp of oregano
? to 1 Tsp salt


Brown ground venison in olive oil (about 2 Tbsp) in a large skillet. Drain the meat.
In a three to four quart heavy pot heat one Tbsp of olive oil and saut? two large onions which have been sliced.
When the onions are limp (don?t overcook them, maybe 7 minutes tops) add 10 cloves of garlic which have been mashed and minced. When the garlic scents up, add the meat. Add one quart chicken or beef stock. Try Campbell?s low-sodium chicken stock.
Add the spices. Crush the oregano in your hand before adding.
Bring to a boil, reduce to a simmer, cover, and simmer for at least three hours.

Marinated Venison Steak

1 (1 1/2 lb) package venison steak
3 tablespoons canola oil
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1-2 teaspoon minced garlic
1/2 teaspoon ground pepper

Mix all marinade ingredients together in a small measuring cup.
Place venison steaks in a large zip lock bag.
Pour marinade over steaks and seal bag.
Place bag in a flat casserole dish so that the steaks are in a single layer.
Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
Drain marinade and grill steaks to desired doneness.
Double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.

floodcitygirl 12-17-2006 07:38 AM

Re: Need some help please!
Thanks so much guys! Sounds great. I'll definately be trying them. Keep them coming...sounds like my freezer will be full!!! :yummy: :thumbsup:

floodcitygirl 12-17-2006 07:42 AM

Re: Need some help please!
Question for you LLT...have you ever added potatoes or carrots to the roast? Beans to the chili...If so what kind did you use?

floodcitygirl 12-17-2006 09:09 AM

Re: Need some help please!
I am looking for a recipe for a bar-b-que for the venison as well. (like you would a pulled pork or chicken for sandwiches) Any help???

MACH1 12-17-2006 03:37 PM

Re: Need some help please!
Butterfly Steaks.

Take some pieces of steak and butterfly them about 1/4-1/2 inch thick, make sure you clean them up good(trim off all the fat you can).

Dredge in flour on both sides- season the flour how ever you like. I just add some salt, pepper and a little garlic powder.

In a skillet with a little veg. oil brown on both sides.

Turn the heat down to med-low and add enough water to cover the bottom of the pan, put a lid on it and simmer for 15-20 mins.

Makes it very tender doing it this way and very tasty. The left over stuff in the pan makes a good gravy as well.

floodcitygirl 12-17-2006 08:08 PM

Re: Need some help please!
Thanks BC...sounds great! :thumbsup:

lamberts-lost-tooth 12-18-2006 04:11 AM

Re: Need some help please!

Originally Posted by floodcitygirl (Post 189952)
Question for you LLT...have you ever added potatoes or carrots to the roast? Beans to the chili...If so what kind did you use?

Sure, you can add potatoes and carrots..just treat it like a regular roast

...and sorry about forgetting the beans....I generally use 'Brooks' beans ...and they come in spicy, medium, or mild depending on your preference. I like my chili VERY thick so I may use more that the average person, add beans according to the consistency you prefer .... My personal preference is to also add 1 cup of diced velvetta cheese and 1/2 cup of sour cream to the crockpot...understanding that this will dilute the spiciness and you may have to compensate with more cayenne (also for the can add 'Daves Insanity Sauce'...not for the weak of heart)

Venison Barbecue
3 lbs. venison
1 cup chopped onion
1/2 cup chopped green pepper
1 cup water
2 teaspoons instant beef bouillon or equivalent base
1 (10 3/4 oz.) can tomato soup
1/4 cup Worcestershire sauce
1 tsp. garlic powder
1 tsp. dry mustard
1 tsp. thyme
1 tbsp. paprika
2 tbsp. brown sugar

Place meat in Crockpot or slow cooker. Add onion, green pepper and 1 cup water. Add beef bouillon. Cover and cook on LOW for 8 to 10 hours, until meat is well done and shreds easily with a fork.
Let water cook down to about 1/2 cup of liquid. Add remaining ingredients and stir to mix. Cover and cook on LOW for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time.

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