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Favorite way to prepare venison?

westonwhitetail

5 year old buck +
My dad always used to make backstraps by slicing them thin and slowly cooking in a fry pan with peppers, onions, and soy sauce. Makes it super tender and tastes great. Goes good with rice. That’s my go to for cooking steaks these days
 

Tree Spud

5 year old buck +
Here a couple we like ....

VENISON STEW
2 - 3 pounds beef for stew, cut into 1-inch cubes
2 16 oz. cans beef broth
2 cups diagonally sliced carrots
2 cups diagonally sliced celery
2 cups quartered onions
2 cups cubed potatoes (3/4”)
2 cups cubed peeled potatoes
2 tablespoons MINUTE Tapioca
1/4 teaspoon ground marjoram
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 bay leaf

You also need a braising pan with a tight light such as a Le Creuset or a Dutch oven.

COOKING DIRECTIONS
- Preheat oven to 300 degrees F. Mix all ingredients in large casserole dish; cover.
- Bake 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour.
- Remove and discard bay leaf.
- For a thicker stew, add ¼ cup of Tapioca

Optional – Thaw a pack of frozen peas and bring to room temperature. After taking stew out of oven, stir peas into the stew. You can also stir in a jar of canned pearl onions.

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VENISON & GUINNESS STEW

Venison Guinness Stew
Ingredients:
2 pounds lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
2 12 oz bottles Guinness stout beer
2 cups carrots, cut into chunks
2 cups cubed potatoes (3/4”)
Sprig of thyme
2 tblspn Minute Tapioca
Optional – Thaw a pack of frozen peas and bring to room temperature. After taking stew out of oven, stir peas into the stew. You can also stir in a jar of canned pearl onions.

You also need a braising pan with a tight light such as a Le Creuset or a Dutch oven.

Instructions
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.

Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.

Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.

For a thicker stew, add ¼ cup of Tapioca

Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

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Venison Stroganoff

2-3 lbs Venison Roast
1 can 28 oz crushed Tomatoes
1 can Crème of Mushroom Soup
1 cup Red Wine
1 can (16 oz) Chicken Stock

1 Tsp Fennel
½ tsp Rosemary (Ground)
5-8 Cloves of Garlic minched
Salt & Pepper
Tapioca Pearls

Onions
Carrots
Celery

Put half the vegies on the bottom with the roast on top. Put the seasonings on top of vegies and roast. Surround the roast with the balance of the vegies. Add the Red Wine, Chicken Stock. Sprinkle the Tapioca pearls over the mix. Mix the crushed tomatoes and cream of mushroom soup and pour over the meat and vegies. 7 - 8 hours in the crock on low.
 

goatman

5 year old buck +
Cut into 1" steaks. Soak in Italian dressing overnight and slap on the grill rare to medium rare. But I also do turkey that way also. Living like kings.
 

Telemark

5 year old buck +
Drooling over all of these posts. We are a busy family always on the go. I’ll have to give some of these a try when I loose a few more kids and have time for more than fast food or jacks pizza


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You need a slow cooker.
 

Telemark

5 year old buck +
BTW, bone-in deer shanks are my absolute favorite. Check out some Belgian recipes that include orange and red wine, or anything called "osso bucco" . The flavor and texture of shanks that have been in a slow-cooker or Dutch oven for 8 hours is amazing. Shanks used to be dog food until I figured out how to cook them. Now I practically fight people for them. If you cut the bones right, you can push all the marrow into the stew for extra luxury.
 
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Telemark

5 year old buck +
Another killer recipe is deer schnitzel. Basically you slice a roast into medallions and pound them to about 3/8 inch uniform thickness. When you bread them, be sure to whisk some oil into the egg wash. This causes the breading to separate from the meat when frying. The result is golden-brown breading without overcooking the meat. We usually serve this with a mushroom/cognac sauce (morels are the best mushroom for this, but anything will do). It is one of the most labor-intensive recipes we do, but the results are downright luxurious. Most restaurants can't even compare.

Sometimes we use a mustard cream sauce for this. There are a lot of German recipes available.

If you check out jagerschnitzel (hunter's schnitzel) you will get some ideas.
 
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roymunson

5 year old buck +
BTW, bone-in deer shanks are my absolute favorite. Check out some Belgian recipes that include orange and red wine, or anything called "osso bucco" . The flavor and texture of shanks that have been in a slow-cooker or Dutch oven for 8 hours is amazing. Shanks used to be dog food until I figured out how to cook them. Now I practically fight people for them. If you cut the bones right, you can push all the marrow into the stew for extra luxury.
i've heard people talk about the osso bucco. I need to give it a try
 
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