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Farm Kitchen:  venison recipes?  |
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levisgrammy
True Blue Farmgirl
9245 Posts
Denise
Beavercreek
Ohio
USA
9245 Posts |
 Posted - Oct 22 2007 : 04:26:14 AM
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Husband got a six point buck Saturday evening and so I was wondering if anyone had any recipes they could share? Also, has anyone ever processed their own meat? We have done it before but we ended up canning most of it.
thanks,
Denise
"The earth is the Lord's and the fullness thereof and all that dwell therein."
www.torismimi.blogspot.com |
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Hideaway Farmgirl
True Blue Farmgirl
1553 Posts
Jo
Virginia
USA
1553 Posts |
Posted - Oct 22 2007 : 04:54:59 AM
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Denise, just sent you an email.
Congrats to your hubby!
Jo
"Wish I had time to work with herbs all day!" |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Oct 22 2007 : 07:11:20 AM
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Congratulations to your hubby!! And you too..how fun! I have been processing game meat my whole life. My biggest hint is to be sure to remove ALL fat, bone and connective tissue..that is where most all the gamey taste comes from. Makes a huge difference. If you have any questions just ask me...I am more than willing to help. I am hoping to have some here soon to process..husband isn't a hunter, but I am helping a family learn how and will be getting some of the meat...wonderful!!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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Giraffe4223
Farmgirl in Training
24 Posts
Dani
Esko
MN
USA
24 Posts |
Posted - Oct 22 2007 : 08:21:05 AM
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My family does processing as a business for Deer, Pork and Beef. I have quite a few venison recipies if you are looking for some! Also when you can it, what do you add to it??
Dani in Minnesota |
Edited by - Giraffe4223 on Oct 22 2007 08:21:58 AM |
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levisgrammy
True Blue Farmgirl
9245 Posts
Denise
Beavercreek
Ohio
USA
9245 Posts |
Posted - Oct 22 2007 : 10:34:22 AM
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Dani,
When we canned it we just added water and salt. Well, the water that we heated it in. I used the Ball canning book and it has to be done in a presser cooker. We put the meat in enough water to cover it and then brought it to a boil to heat it through then packed it in the hot jars and poured that water over it.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
www.torismimi.blogspot.com |
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levisgrammy
True Blue Farmgirl
9245 Posts
Denise
Beavercreek
Ohio
USA
9245 Posts |
Posted - Oct 22 2007 : 10:36:39 AM
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Jenny,
I don't really understand how to make it up into different cuts, roasts, steaks etc.
Do you do any of that? Any help will be appreciated. Does it have to be cold out when it's hanging for the meat to keep till you can process it and how do you keep it cold?
I'm not sure how much this one weighs but I didn't think I had room to put it all in the fridge till I could get to it.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
www.torismimi.blogspot.com |
Edited by - levisgrammy on Oct 22 2007 10:38:14 AM |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Oct 22 2007 : 11:22:46 AM
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Yep. We cut it into the muscle bundles (you will be able to see the muscle bundles and just remove the thin layer of tissue that keeps them together) when possible and then slice it into steaks..butterflying the ones that are too small to make them twice as big, or leaving in roast size. Anything small gets cut into chunks for stewmeat or strips for jerky. I do lots of jerky. I grind up what I need for burger with the grinder attachment on my kitchen aid mixer. I just grind as needed..from what I have frozen in chunks or strips. Down the legs is a good example of meat that is too small for steaks or roasts..but very useable!
As for the hanging/cooling..yes..it needs to be cool. If it is too hot out to hang it (covered in a gauze type game bag to keep the flies off if there are any..and high enough up to keep it out of dogs or cat's reach...cut it into quarters (don't forget the backstrap..the best part!!) and refridgerate. I have had to keep a couple quarters in a cooler with frozen water bottles until I could get it all processed. It is cold enough here right now to hang in the garage and not worry....but may not be as cold where you are.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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kitchensqueen
True Blue Farmgirl
521 Posts
521 Posts |
Posted - Oct 22 2007 : 6:38:02 PM
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We had very tasty venison loin chops a few weeks ago. We coated one side of each chop in cracked peppercorns, seared them in a skillet on the stovetop then transferred them to a 400 degree oven to finish. While the meat rested, the skillet went back on the stovetop and we sauteed a few shallots in butter, then added red wine and a touch of beef stock to make a sauce. So good! We served them with roasted rosemary potatoes.
http://apartmentfarm.wordpress.com
http://shadetreestudios.etsy.com
New Rt 66 blog: http://historyinthemaking.wordpress.com |
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BarefootGoatGirl
True Blue Farmgirl
1495 Posts
Corrine
North Carolina
USA
1495 Posts |
Posted - Oct 23 2007 : 07:39:01 AM
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I have never done the actual processing, but I love cooking it. Two of my favortie ways to fix venison is in stirfrys with lots of ginger and as roast in the crockpot with sage and garlic. Those spices really compliment the wild flavor and bring it out in a good way.
It sounds so good to hear myself laugh. --Rascal Flats, "No Reins" |
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CountryBorn
True Blue Farmgirl
1545 Posts
Mary Jane
New York
USA
1545 Posts |
Posted - Oct 23 2007 : 08:09:14 AM
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My Mom would soak the meat in salted water for a few hours to get the gamey taste out.(roast size) She would brown it and then use her crock pot and add some beef broth or just water place onion slices and bacon slices on top of it and slow cook it for hours and that meat would just fall apart. It was delicious. The steaks are really good too. We just treat them like beef steaks and add onion powder and garlic powder salt and pepper and pan fry or grill. We also at times saute onions green peppers and mushrooms and then put them on top of the steaks.My daughter makes several chili recipes and also uses a venison ground meat mixture and makes wonderful meat loaf. We lived on wild game when we lived in Canada and all my life my Dad hunted. The meat is so good for you because it is low in fat and all natural. The only thing with venison is to keep it moister than a lot of meats,because the lack of fat can make it drier.
Wow, I hope my son in law gets a deer this year!
Mary Jane
There can be no happiness if the things we believe in are different from the things we do. Freya Stark |
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levisgrammy
True Blue Farmgirl
9245 Posts
Denise
Beavercreek
Ohio
USA
9245 Posts |
Posted - Oct 23 2007 : 6:03:23 PM
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Thanks for all the ideas and help.
Jenny,
We ended up taking it to the butcher beause the weather is still quite warm here and no place to really keep it cool till we could get to it. The cost wasn't to bad for processing. He dropped it off yesterday and we will probably pick it up on Wednesday. Quick anyway!
I do want to do it myself next time if it is at all possible.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
www.torismimi.blogspot.com |
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Hideaway Farmgirl
True Blue Farmgirl
1553 Posts
Jo
Virginia
USA
1553 Posts |
Posted - Oct 24 2007 : 07:47:30 AM
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Denise, I just send you a few more venison recipes.
Jo
"Wish I had time to work with herbs all day!" |
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levisgrammy
True Blue Farmgirl
9245 Posts
Denise
Beavercreek
Ohio
USA
9245 Posts |
Posted - Oct 24 2007 : 6:01:39 PM
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Thanks Jo.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
www.torismimi.blogspot.com |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Oct 24 2007 : 10:07:36 PM
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Hey...don't forget..there are some wonderful seasoning mix recipes in MaryJane's big book for venison...I love them all!! They are especially good with the burger.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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levisgrammy
True Blue Farmgirl
9245 Posts
Denise
Beavercreek
Ohio
USA
9245 Posts |
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Hideaway Farmgirl
True Blue Farmgirl
1553 Posts
Jo
Virginia
USA
1553 Posts |
Posted - Oct 25 2007 : 04:54:04 AM
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Thanks, Jenny. Of course our Queen Bee would have this covered! Now, how about a Venison Bakeover??? There's a recipe challenge for us all, and I bet we could come up with variations that are really GOOD!
Jo
"Wish I had time to work with herbs all day!" |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
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LizDarnell
True Blue Farmgirl
102 Posts
Liz
Gulfport
MS
USA
102 Posts |
Posted - Oct 28 2007 : 11:12:09 AM
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I love to use ground venison in place of hamburger in chili and spaghetti sauce. I actually think that a basic Chili is much better with deer!
~Liz |
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Peanut
True Blue Farmgirl
603 Posts
Jennifer
Waverly
Virginia
USA
603 Posts |
Posted - Nov 06 2007 : 6:40:35 PM
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The best tip I ever received was to parboil the venison in apple juice before cooking. I normally roast the tenderloin or cut the hindquarter into chunks, bread it and fry it. The apple juice takes a lot of that gamey flavor out.
I also like to roast venison until it's fork tender, shred it and mix it with sweet pickle relish and mayonnaise (you can add celery too). It's better than chicken salad - and I'm a Southern girl through and through!
"What is a farm but a mute gospel?"
Ralph Waldo Emerson |
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levisgrammy
True Blue Farmgirl
9245 Posts
Denise
Beavercreek
Ohio
USA
9245 Posts |
Posted - Nov 07 2007 : 05:40:34 AM
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Jennifer,
That sounds good. I'm going to half to try it. How much apple juice would you use to do a roast? Maybe 4 or 5 lbs.
thanks.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
www.torismimi.blogspot.com
www.torisgram.etsy.com |
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Peanut
True Blue Farmgirl
603 Posts
Jennifer
Waverly
Virginia
USA
603 Posts |
Posted - Nov 07 2007 : 06:05:00 AM
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You can dilute the apple juice with water, Denise. I use just enough to cover the roast. I boil it until the "foam" comes to the top and then pop it into the oven in a covered pan with a little vegetable (or peanut) oil.
"What is a farm but a mute gospel?"
Ralph Waldo Emerson |
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Canadian farmgirl
True Blue Farmgirl
482 Posts
Lori
Ontario
Canada
482 Posts |
Posted - Nov 11 2007 : 10:34:20 AM
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I had a surprise at my door this morning--free venison! We let a group of hunters hunt in our bush every year, and one showed up with a box of meat for me today! They gave us chops and neck roasts, all wrapped from the butcher.
I was going to ask for recipes today, and searched first, then found this thread--how timely!
I had heard of soaking the meat in milk to take out the gamey taste. Anyone else tried this? I think I'll try the apple juice idea.
Lori |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Nov 11 2007 : 11:29:52 PM
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I think the apple juice would be better. Get all that fat and connective tissue off ..that will help more than anything (bone too!!!!)
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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Farm Kitchen: venison recipes? |
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venison recipes?
