Anybody here know how to cook venison - Democratic Underground

texanwitch

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Mon Jan-22-07 07:23 PM
Original message

Anybody here know how to cook venison

I was given 2 lbs, but I am not sure the best way to cook it.

Any help please.

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jpgray

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Mon Jan-22-07 07:25 PM
Original message

Funny you should ask--I just started a thread in the cooking forum

:hi:

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=31540&mesg_id=31540

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texanwitch

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Mon Jan-22-07 07:28 PM
Response to Original message

3. Thanks.

I have never tasted venison, what is general taste.

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jpgray

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Mon Jan-22-07 07:29 PM
Response to Reply #3

4. I know it's very dry and lean--not much marbling of fat like beef

Beyond that, I don't know much. :dunce:

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Lethe

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Mon Jan-22-07 07:25 PM
Response to Original message

1. how bout some venison chili?

mmmmmmmmm

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texanwitch

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Mon Jan-22-07 07:26 PM
Response to Reply #1

2. Sounds good.

:hi:

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querelle

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Mon Jan-22-07 07:29 PM
Response to Original message

5. Very Slowly

I prefer venison in a stew, which has been slow cooked all day. Do you have a slow cooker?

Anyway, brown the meat with some olive oil and a bit of butter. Sprinkle some flour over it while cooking (will help to thicken the sauce later). Add to a slow cooker with water and the veggies of your choice. Let cook on low for an entire day.

Yummmm

Q

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texanwitch

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Mon Jan-22-07 07:32 PM
Response to Reply #5

6. I have a slow cooker.

I like stew.

That sounds really good.

Many thanks.:hi:

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mainegreen

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Mon Jan-22-07 08:33 PM
Response to Reply #6

8. I second the slow cooker method. We just made some w/red wine..

potatoes, carrots, beef broth, the whole lot. Mmmmmm, good.

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querelle

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Mon Jan-22-07 08:42 PM
Response to Reply #8

12. Care To Share Your Recipe?

I have some venison that my Dad gave me, but would appreciate some interesting recipes apart from the ones that I got from Mom.

Thanx,

Q

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mainegreen

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Mon Jan-22-07 09:08 PM
Response to Reply #12

15. Its not really a recipe per se. Just a general guideline.

The basic rule I follow is equal parts red wine to beef broth. You can add water to make a less strong sauce. Then I just toss in a mess load of potatoes, carrots, baby white onions (very important), and a grouping of other assorted veggies. Sometimes near the end I add a thickening agent, usually white flower, depending on the consistancy I want. Sometimes I add sugar *or* beets(!!) to balance the flavor so it's not all 'savory'. Beets are actually really good in this. And the meat I just cook the whole time in the soup.

:shrug:

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querelle

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Mon Jan-22-07 09:18 PM
Response to Reply #15

16. Thanks

That sounds really tasty and I'm going to try it. I have alot of venison in my freezer from my Dad and have wondering what to do with it. And yes, onions are very important. Onions are the most important seasoning ingredient, along with garlic. Along with other sundry herbs.

Thank you so much for the ideas.

Q

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Robb

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Mon Jan-22-07 08:29 PM
Response to Original message

7. I've had good luck lately cutting deer and elk steaks

...with a good all-day marinade, grill and then oven:

3/4 cup soy sauce
1/4 cup worchestershire sauce
1 tablespoon dry mustard
1 tablespoon dried spice-o-choice (oregano fine, damiana leaf best!)
1/3 cup lemon juice
1/2 cup vinegar
5 garlic cloves, crushed

...Then get the grill super hot, hit each side for just a minute or two, then finish 'em up in a 325 degree oven. :)

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uppityperson

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Mon Jan-22-07 08:34 PM
Response to Original message

9. Eat it raw, the way nature intended it to be eaten.

If god had meant a deer to be cooked, you would find McBambis available. Actually, it depends on how old the deer was, how lean it is. Think of a flank steak of beef and cook accordingly. How about slicing it thin, cook with mushrooms and onions and make a sort of stroganoff? And a bit of red wine too.

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Courtesy Flush

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Mon Jan-22-07 08:34 PM
Response to Original message

10. Sorry I didn't ask first

We have some in the freezer. Don't know what to do, but I'll be watching this thread.

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xmas74

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Mon Jan-22-07 08:39 PM
Response to Reply #10

11. When we used to eat it (because it was free from a friend)

I slow cooked it. I browned it first in a bit of fat (butter, oil, etc) then cooked it in a crock pot. I always cooked it w/ onions and a bit of garlic-takes a bit of the gamey taste out of it. If I had it around I used red wine.

Really the tip I was always taught from old farm wives was to use onion and garlic and you could substitute it for nearly anything. Chili, stews, casseroles, roasts-make as usual but use a bit of onion and garlic if you don't already.

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LostinVA

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Mon Jan-22-07 08:54 PM
Response to Original message

13. Slowcook it like it was a beef roast

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wildhorses

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Mon Jan-22-07 08:57 PM
Response to Original message

14. kinda soak it in a salt water put in fridge for 30 min and then rinse

wrap bacon around it--use toothpicks to anchor the bacon
and smoke it with hickory chips or a fruit tree (apple is good) chips...it is really lean meat and the bacon will help it stay tender and take out the 'gamey' taste...yummers

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texas1928

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Mon Jan-22-07 09:24 PM
Response to Original message

17. With heat.

:shrug:

:hide:

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VenusRising

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Mon Jan-22-07 09:54 PM
Response to Original message

18. Like many others here I also

subscribe to cooking venison with red wine. It brings out the actual flavor and takes away the gaminess. It's so good. I used to make roasts with a red wine gravy. I hope you enjoy yours!

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