Jump to content
  • GUESTS

    If you want access to members only forums on HSO, you will gain access only when you Sign-in or Sign-Up .

    This box will disappear once you are signed in as a member. 😀

  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
JP Z

Vennison Recipes

Recommended Posts

I know it's early......but is it ever "Too" Early for recipes?  I think I've found most of these on here but now with a chunk of us heading into the woods I thought it fitting to post up some of the better Venison Recipes I have or please add some of your own.  Honestly I think these all came from here anyways :)  Just consolidating.

Wow thats good Venison Pastrami
Venison Top Round Roasts.

The Cure:

• 5 tablespoons Tender Quick
• 4 tablespoons Dark Brown Sugar (packed)
• 3 Large Hole Dry Bay Leaves
• 1 teaspoon All Spice
• ½ teaspoon Garlic Powder
• ½ teaspoon Anis Seeds
• 1 table spoon Montreal Steak season
• 2 tablespoons coarse ground pepper
• ½ teaspoon of Ground Clove

This is the “dry cure” step of the process.
Mix all of the ingredients of the cure in a blender or spice grinder making sure all of the ingredients are as close to the same size as possible. Coat all of the meat evenly, and rub it in. Place the meat in zip lock freezer bag and lay flat in a glass baking dish. Put it in the fridge. Rotate the meat twice a day, for a week. If you want stronger flavor go up to two weeks.

After the meat gets done with its “time out”, remove it from the bag and rinse it in a water bath for two hours at room temp. Pat it dry and put on the second rub. Again Blend spices to break up Mustard and Coriander but pulse to keep them coarse.

Final Crust Rub:

• 1 tablespoon Garlic Powder
• 2 tablespoons Coarse ground Pepper
• 1 teaspoon Paprika
• 1 tablespoon Mustard Seed (Whole)
• 1 tablespoon Coriander (Whole)
• 1 teaspoon Dark Brown Sugar

Into the smoker it goes for 3-4 hours at 200deg. You are looking for about 150 to 155 degree internal temp of the meat. I like to use a combination of Hickory and Apple or Hickory and Maple as my wood.

Remove the roasts from the smoker and let rest until they cool to room temp. Place in zip lock baggy or an air tight container and place it in the fridge overnight, 24hours if possible. This will let it firm up. Slice as thin as possible and enjoy.

 

Shredded Venison with Au jus

Prep Time : 15 min
Cook Time : 6-8 hours
Yield : 12 - 20 servings

Ingredients
Venison roasts 3-5 lbs
2 1/2 cups water
1 1/4 cup soy sauce
1 tsp rosemary or 2 sprigs of fresh rosemary
1 tsp thyme
1 tsp garlic powder or 6 fresh garlic cloves chopped
1-2 bay leaf
5-7 whole peppercorns
1 tsp mustard seed
1 Tbsp sugar

Directions
Combine all ingredients in to the crock pot and cook 6-8 hours. Make sure roasts covered in juice. Shred meat and let see for another 30 min.
Serve on hard hoagie buns with au jus dipping sauce.

 

Venison Tenderloin "Fish Fry"

This one is a concept more, got it from a friend.

Take the Tenderloins out right after gutting and throw them in a ziploc with some water to keep them tender and clean.

Then clean them up, cut into cubes and mix with a mixture of simple Lawry's and Flour maybe  little pepper if you are feeling spicy.

Get a pan of oil going good then put them in you want the oil hot enough to crisp up the flour and so it stays on the meat rather that washes away.  Just a few minutes each side, then drain and eat.

 

Share this post


Link to post
Share on other sites

I do a similar (fish fry) method with backstrap medallions - a great alternative to the classic method of just pan-frying in butter and garlic. Cut them about 3/4" thick so you have time for the breading to get crispy but they don't cook to well done.

One thing I've never tried but I've seen done and it looks good is to serve this with some sort of sweet berry reduction sauce (like blackberry).

For some reason, sauces intimidate me - time to get over that and try it, I think!

Share this post


Link to post
Share on other sites

Full deer shoulder-

this is a beauty if you butcher your own deer.  Take the two shoulders and leave them whole, bone in.  Put on charcoal grill and get them browned up and then foil and add some liquid.  Cook for about four hours and then cut/shred the meat off.  Take that meat and put in foil pan and either smoke with some liquid or cover and season and cook another hour or so.  It's good and makes the butchering process go a lot quicker. 

Put on buns with cole slaw and sauce of your choosing.  Shoot the deer behind the shoulder first!!!

 
 
 

Share this post


Link to post
Share on other sites

that would work, we've just normally have done it outside.  Sometimes we've had it in the Spring, first time we did it was at a park at a reunion.  Completely agree if you were going to do in December or some other cold month.  Some of the monsters we shoot wouldn't even fit in a non commercial oven :)

 
 

Share this post


Link to post
Share on other sites

See, that's why I like the yearlings....can just hoist them into the oven whole...... :)

Share this post


Link to post
Share on other sites
  • Best Venison Marinade I have found for grilling . I have used it on chops and steaks even used it on jerky strips I had cut up at the butcher shop.
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1/2 lime, juiced
  • 1 tablespoon dried minced onion
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dry mustard
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried, minced garlic
  • 3 dashes hot pepper sauce (such as Tabasco®), or to taste

    Franks Hot Sauce RedHot , Original 
    2 For $3.00 - expires in 4 days 

    4150080502.jpg.d.jpg
  • 2 (4 ounce) venison steaks
  • Add all ingredients to list

Directions

  •  
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    1 h 20 m
  1. Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Remove venison from the marinade and shake off excess. Discard remaining marinade.
  4. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

  • Your Responses - Share & Have Fun :)

    • I think 2 out of 3 actually gets them in for sure.  Washington, Eagles, and Carolina are the next 3 teams and they are all in worse shape then we are.  Washington is on their 4th QB, Eagles looks to be without Wentz against the Rams this week, and Carolina has lost the last 5 in a row and has to face the Saints 2 out of the next 3 weeks.    No matter what there is going to be a lousy team in the 6th seed.       
    • Well even if the Vikings happen to sneak thru the back door into the playoffs, there are 20 other teams that would be happy to be in that spot.     And who knows, anything can happen when you get into the tournament. AND NO I'm not drinking purple Kool aid.  Yet!!
    • The Vikes are a dumpster fire right now for sure!    Glad they ditched Flippo, that was a failed experiment. Really hoping they get rid of Priefer soon, too, as our special teams have been far from special for the last few years.    They don't deserve to make the playoffs at this point, but if they win out, they will make it.  Will this move propel them to make a run if they do make it?  Anything is possible, but we all know what happens to the Vikes in big-time games. So, I'm not gonna hold my breath!     
    • A way to kill the prion. As far as I know, it survives indefinitely. If we can kill it, we actually have a chance of wiping it off the face of the earth.  Until then, it's a winless battle, IMO.    As far as your last comment, not sure why that was brought up if you weren't directing it at me, or at least think I fit this generalization... Not sure where in any post that I have ever made, you'd get the slightest idea that I was the type of person you describe. While I am for limited govt, and reeling in some rules and regulations, I am overall an adamant supporter of most of our fish and game laws. When it comes to what is currently taking place to "control" CWD, I don't think it's working, and I think other avenues need to be explored in more detail. I've stated that I'm pretty fluid on my opinion on CWD, so part of me sees what is taking place as maybe being necessary, but, seeing the end results thus far, it appears to not be working.     
    • Only 10 years? Seems like much more.......😉😁😄
    • Sounds pretty friggin awesome to me. Still, for the couple hundred that it costs spraying is definitely worth it
    • I would bet the first time you seen it the OH Ship factor came to mind.
    • Thanks all for the feedback. The very first time I visited Upper Red - it was with Johnny P and he was awesome.  However he was not out on his own like he is now.  I've followed him over the years and am impressed with his  new setup.....probably time to give him another shot with his new outfit. After the folks that Johnny was with sold their houses to Beacon Harbor...I just followed the houses and have been using them.  Super nice people.  Always willing to offer some tips as well as move the house whenever I ask. The reason I think Upper Red and Beacon Harbor appeals to me is that when I fly in (from Utah), I can rent my car - pick up groceries - and drive out to the house.  I only have to pay for the house rental.  Other places I've looked at on LOTW pretty much have you coming in each night...so you pay for a day house and you pay for lodging at night. Going with others - where they take you out to your hut - I guess I just need to figure out how to pack things better so I don't feel like I am an inconvenience.     When I do come up - its usually by myself.  I enjoy the solitude.  4-5 days in a house in almost total silence.  Bliss.  However there have been times when I have brought a friend or last year I brought my son for his first trip.  He will be coming again with me this year. I guess another part would be expenses.  Depending on the flights available...I'm spending $600-$900 just on travel to get there.  So that takes a bit of my budget and forces me to look for the most cost effective options.  Double that if I bring my son. Maybe I'll skip next year and be back in 2020....I'll save my allowance and have a bit more to put towards Johnny or even a different lake.   Thanks Rundrave, I'll try the bigger options to draw them in.  I guess I am not use to using the larger baits just because of the way I am use to ice fishing.  I have the tackle....just need to be confident enough to give them a try!   I do have electronics...if I see fish I can usually catch them.  I agree - Its most likely location and no fish rather than not being able to catch the fish that are there.   Because I fly in and have to fit everything in my bag - I usually don't pack my outdoor gear (parka, bibs, boots, etc.).  But a few years ago I packed an extra bag with all that and then spent a day out of the house and hired a guide to take me out.  It was Brian "Bro".  And it was awesome.   I guess maybe I just need to change my frame of mind.  Plan better with being able to bring my gear, get more mobile, explore other options.   I loved my experience with Johnny.  I'll look up Cookie as well.   Thanks again for all the feedback - truly appreciated. If any of you will be on the lake the 27-31....feel free to stop by and say hello!
×