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Country Discussion Topics
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Venison recipe?
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Mrs Peanut    Posted 01-16-2005 at 07:54:47       [Reply]  [No Email]
Peanut and I are looking for some tasty ways to prepare venison. Peanut got himself a deer this year! It's been years since I have had deer meat to cook.

We appreciate all advice. We have a taste for deer chili tonight if anyone has a good recipe.

You all have given so many good recipes in the past, I thought "who better to ask?"
Thank you in advance!

D


George in TX    Posted 01-16-2005 at 15:35:48       [Reply]  [No Email]
Yeah you get all these great recipes and then you wimp out and make Peanut take you out to eat. Fer shame!

I'm getting outta' here before she gets back.


I'm back ! LOL    Posted 01-16-2005 at 17:40:33       [Reply]  [No Email]
Your too funny George! I have to cook in small doses. Peanut has a hard time dealing with change. I'll ty some more recipes next week.


D


SusieQ    Posted 01-16-2005 at 13:11:51       [Reply]  [No Email]
I use to can chunks of venison in pints and quart jars...just put raw meat into jars, and seal, process 10lb pressure for 40 min. You can make a gravy with this canned meat to serve it over noodles or steamed rice.

Venison Jerky................oh wow all the kids love it here.

With canned venison, you can cook it, pull it apart, add your favorite B-B-Q sauce, serve on buns with home made french fries/ happy eating.


Thanks SusieQ    Posted 01-16-2005 at 15:19:37       [Reply]  [No Email]
When you have time send me your recipe for the jerky.
Our kids would love it.

Thanks again, all the info is very much appreciated!

D


Ron/PA    Posted 01-16-2005 at 08:29:41       [Reply]  [No Email]
A google search will yield wayyy more than you want to know (Venison Recipes)
Here's a site we use now and then, Mostly we make ours as steaks, chops and the occasional roast. That's cause we both like venison well enough that we hate to disguise the flavor.
Ron


Your recipes    Posted 01-16-2005 at 17:36:39       [Reply]  [No Email]
Ron, The chili recipe on the link to your post was fantastic!!!! I made a slight variation from the original. I only added 1 Tbsp of cumin instead of 2. It was the best chili we've ever had. I will freeze the rest for Peanut lunch tomorrow (he loves frozen dinners.) I'm anxious to try more, however, I have to do it moderation...don't want to freak Peanut out!

Thanks for the link!

D


Thanks Ron!    Posted 01-16-2005 at 08:37:48       [Reply]  [No Email]
Thanks for the web site...it's full of yummy recipes...exactly what we were looking for. The chili recipe should hit the spot on this cold day.


Thanks again, you all are great!!!!!

D


GrannyG    Posted 01-16-2005 at 08:15:52       [Reply]  [No Email]
Use a good heavy pot with tight fitting lid. Put in your venison. Use roast or steaks, or what you want to. Put in 1 can of condensed soup ( I use mushroom or cream of chicken).Do not dilute with water. Add 1 package of dry Lipton Onion Soup mix, and pour 1 can of Sprite (I have used Mountain Dew) over this. Put on the lid and bake in a slow oven 225 degrees for at least 5-6 hrs. Do Not peek and take off the lid. Your meat will be very tender and you will have some thick gravy in the bottom to put on potatoes or noodles.


Mrs Peanut    Posted 01-16-2005 at 08:31:35       [Reply]  [No Email]
That sounds wonderful!!!! Now, it's going to be another story keeping Peanut from "peeking" when he is told not to. Oh well, between my daughter and myself we will keep him away from the oven.

Thanks again GrannyG!

D



deadcarp    Posted 01-16-2005 at 12:58:43       [Reply]  [No Email]
maybe you need one of those new glass ovens - they run on ultra-fancy convection/conduction/confusion halogen. in other words, you're cooking a deer in the headlites. just wire it atop a fender, flick on the high beams and peanut could pull up a folding chair and watch it wrinkle!

btw, when abos get an emu, they make a bonfire and drag the carcass across it - once the vent has steamed awile, tear some off! can you imagine? been here 20,000 years and still haven't got a microwave? hell guys, we're state-of-the-art modern! :)


LOL    Posted 01-16-2005 at 13:04:31       [Reply]  [No Email]
He seems pretty comfortable sitting around watching me wrinkle. Your too funny Deadcarp!

Mrs. Peanut


deadcarp    Posted 01-16-2005 at 13:37:44       [Reply]  [No Email]
"----sitting around watching me wrinkle." dang - that conjures up images on a cold day - mebbe start a whole new movement! a WOW (watch others wrinkle) site with voyeauristic subtitles! and you wondered what to sell on ebay - there ya go! zoom in on some fresh venison and charge them to guess what it is! lol


vabill    Posted 01-16-2005 at 09:39:31       [Reply]  [Send Email]
when we were in germany we had sauerbraten. really good. the only way we can eat deer meat. you need a roast and a 24 hr marinade. if youd like the receipe let me know. bill


seahag    Posted 01-16-2005 at 10:12:49       [Reply]  [No Email]
Almost all of the meat we eat is venison..to make a very wonderful stew.

Take your stew meat brown it very fast in a little oil.
Put onions and garlic in with the meat cook it until the onions are transparent.
Put this in a slow cooker add two cups of water carrots green beans potatoes goes in about an hour before you want to eat this.
Pop in a bay leaf, a tsp of basil and about 3 tsp of whatsdisheresauce (wosherteshire sp) salt and pepper.

Let this cook for hours, I start in in the am and leave it until about 5...put your taters in at about 4pm....

MMMM good
I use the garlic that is ground up and in oil...

If you cook the backstrap,cook it in oil and garlic for 3 minutes on each side hot and fast, need to be alittle pink in the middle...you cook your venision either fast or all day...you want it to be tender..


always like new recipes!    Posted 01-16-2005 at 10:10:45       [Reply]  [No Email]
Yes, we would like the recipe if you don't mind.
I have taken a roast out of the freezer. Also, let me know if I need to prep/soak the roast before cooking. I have never heard of sauerbraten...can't wait to try it!

Thanks in advance!

D


seahag    Posted 01-16-2005 at 10:19:27       [Reply]  [No Email]
Roast
can of mushroom soup some onions put it in the slower cooker all day long...add some garlic.

A little tip the old man has...thaw out your meat in the fridge the day before, put it in a bowl let the blood drain out...this makes the meat sooo good.....this is important if you dont want the so called gamey smell...I am making a meat loaf today..

1 lb of hamburg
1 lb of ground venison
1 egg
two handfulls of bread crumbs (we make our own)
salt..very litte
Lots of ground black pepper...we grind our own.
Whatsthisheresauce 2 tablespoons.
1 Tsp of garlic
Onions diced
1 small can of tomatoe paste or you can use 1/2 cup of catsup (katsup) who knows how to spell this word.

Mix it all together...I put it in the oven on 300 for about 3 hours....I check it often to make sure it is ok.....to die for......
I add the hamburg to give it some fat, the venison is lean and very good for someone who has had heart problems...


seahag    Posted 01-16-2005 at 10:22:55       [Reply]  [No Email]
Oh I forgot with the stew I thicken it with cornstarch....


seahag    Posted 01-16-2005 at 10:22:39       [Reply]  [No Email]
Oh I forgot with the stew I thicken it with cornstarch....


WOW! whatsdisheresauce    Posted 01-16-2005 at 11:17:57       [Reply]  [No Email]
Thanks for the recipes...they sound great! Hope you don't mind me renaming the recipe to "whatsdisheresauce stew". This will be passed down from generation to generation! hehehe

We really appreciate all the good advice.

Did ya start the new job yet?

I hope all is going well with you and yours.

D


seahag    Posted 01-16-2005 at 11:34:54       [Reply]  [No Email]
I start the new job on the 24th.. I have to get out of this house the old man drives me nuts


We can't have that!    Posted 01-16-2005 at 11:56:19       [Reply]  [No Email]
I know what you mean…this is where the handle "the nut family" is derived from! I can completely empathize with ya. I have at any given time oh, about 9 people (ages start at 4 yrs to 22 yrs) running around this place. Not to mention Peanut always bellowing to get him a frozen dinner going! LOL

Good luck with the new position...you'll do great!

See ya,
D


George in TX    Posted 01-16-2005 at 14:46:22       [Reply]  [No Email]
D you tell that dern Peanut to get off the stoopid internet and get his own frozen dinner. It'll take what, 5-6 minutes in the microwave thingie?

Yes, 'microwave thingie' is a highly technical term. I just love using those.


LMAO...you Techies!    Posted 01-16-2005 at 14:55:39       [Reply]  [No Email]
I will just do that George. You have me in tears!

Going out for dinner...talk to ya soon.

D


Peanut    Posted 01-16-2005 at 11:59:05       [Reply]  [No Email]
Last time I bellowed anything, I got in big trouble and was told in no uncertain terms to shut my pie hole. LOL

I just want that "on the record".

These recipes look really good. Thank you everyone.


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