How should I cook this venison?

Discussion in 'The Rec Room (Sports and Entertainment)' started by Buka, Apr 17, 2017.

  1. Buka

    Buka Grandmaster

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    My neighbor just gave me a couple pounds of venison. Anybody have any recipes, ideas or know how on how to cook it?
     
  2. CB Jones

    CB Jones Senior Master

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    Grew up hunting and on venison.

    What kind is it and how is it cut?
     
  3. hoshin1600

    hoshin1600 Senior Master

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    i like to cube it and cook it in a wok. its high heat to sear the outside and its quick so the lack of fat is fine. you can marinade it and stir fry asian style.
     
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  4. ShortBridge

    ShortBridge Black Belt

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    Ditto, how is it cut?
     
  5. Buka

    Buka Grandmaster

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    It's axis deer from here on Maui. The bag is marked as "large stew meat".

    deerMeat.JPG
     
  6. hoshin1600

    hoshin1600 Senior Master

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    i might take a guess then, stew meat might be rubbery if flash cooked in a wok
     
  7. Buka

    Buka Grandmaster

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    What about the "gamey" factor?

    What about a slow cooker?
     
  8. CB Jones

    CB Jones Senior Master

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    First I like to soak it in buttermilk for 24 hours before cooking.

    Your options

    Season with any kind of dry rub for red meat lightly bread it and fry it.

    Really any kind of recipe using beef will work.

    Stew meat..I like it breaded and fried or cook it like beef tips with rice and gravy.
     
  9. CB Jones

    CB Jones Senior Master

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    The gameyness is gonna depend on the animal and how it was taken.

    You lessen it some by soaking.

    Cooked in gravy or a slow cooker cooked in stew the gaminess shouldn't be as bad.
     
  10. Buka

    Buka Grandmaster

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    I was thinking....

    Cube it up. Maybe soak overnight in wine and milk. Brown it in a cast iron skillet over the grill outside. Then throw it in the slow cooker for eight to ten hours.....with all the fixens of course.

    Think that would work? I really have no idea about anything venisen.
     
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  11. CB Jones

    CB Jones Senior Master

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    Absolutely
     
  12. Steve

    Steve Mostly Harmless

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    Wine and milk? That's a new combo to me. I typically marinade poultry in milk, and everything else in wine. But never both. Is that a combo you use regularly? I'm intrigued.

    I don't usually brine red meat, but that might help with the gaminess.

    Keep us posted.
     
  13. hoshin1600

    hoshin1600 Senior Master

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    ok now im hungry
     
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  14. CB Jones

    CB Jones Senior Master

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    Milk and yogurt also helps tenderize the meat.
     
  15. CB Jones

    CB Jones Senior Master

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    Talk him into giving you a loin, or backstrap.

    Butterfly the meat open. Pack it with cream cheese and jalapeño peppers close it back together and wrap in bacon. Wrap it in foil and cook on the grill.

    Can't beat it
     
  16. Steve

    Steve Mostly Harmless

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    Is the bacon just because or does the fat from the bacon help with the lean meat? Or both?
     
  17. CB Jones

    CB Jones Senior Master

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    Both. Grilling venison can be tricky because of its leanness.

    Also the bacon, cream cheese, and peppers adds a nice flavor combination
     
  18. Flatfish

    Flatfish Black Belt

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    Cook it quickly before it goes bad.:)
    Add pork fat and turn it into sausage
     
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  19. kempodisciple

    kempodisciple MT Moderator Staff Member

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    I'm bookmarking this thread for next time I have venison.
     
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  20. Steve

    Steve Mostly Harmless

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    I've had some pretty good venison jerky.

    But I'm digging the stew idea. I love stew.

    I'm still trying to figure out if wine and milk together is a good idea. It just sounds wrong to me. :)
     

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