Venison Ideas??

JigginIsLife · December 7, 2006

Well i got some chunks of venison that i have no clue what to do with them. as of right now i dont have a grill (left it at home, seeing im at school) just wondering if there is anything you can do with chunks of venison about an inch think and about 3-5 inches long and about 2-4 inches wide. i just cant think of anything i can do with it on the stove or ovan so any suggestions would be great.

DOAducks · December 7, 2006

Take the chunks and cut them into bite size chunks and throw them in a crock pot. If you don't have one, cook in a sauce pan for 1-2 min per side and then bring the heat way down. then add cream of mushroom (campbells) soup to the sauce pan and continue to cook on low heat for an hour. make sure you stir every so often. then in another pan cook up some egg noodles, do this just before the soup and meat are almost ready. put the noodles on a plate and pour the soup and meat over the noodles. venison stroganoff good luck

harvey lee · December 7, 2006

You could also cut them into smaller chunks and use it for stew. My wife will also marinate it in smaller pieces and use it for stir-fry.

All very good and easy to make.

LABS4ME · December 7, 2006

This is a recipie I made up at goose camp and I got to thinking it would go good with venison too.

-fry 4-5 strips of bacon in pan till crispy, remove bacon from pan, but leave grease in pan

-cut up half an onion and 2 cloves garlic, add to grease over medium-low heat

-coat chunks of meat with seasoned flour (I like Gary Roaches breading), put in grease with onions and garlic, turn until all sides are browned.

-Remove meat, onions and garlic and transfer to a glass caserole or a crock pot or a sauce pan on top of stove

-add one can of cream of chicken with herb and one can of cream of mushroom soup and one can of orange juice

-crumble up 2 strips of the bacon into soup mix, add salt/pepper and any other seasonings you wish

-add small package of fresh whole button mushrooms if desired

-gentley stir all ingredients, put in oven for 1-1 1/2 hours or in sauce pan on low for an hour or 2 or a crock pot on high for 2-3 hours or on low all day until meat is tender.

serve over mashed potatoes or wild rice and crumble a little more of the reserved bacon on top. Some warm rolls go good with this.

(I use this recipie for pheasant too, I just serve over Rheems frozen egg noodles)

Good Luck!

Ken

whitetips · December 7, 2006

Nelson's market & bakery in hopkins makes some of the finest, seemed to be a potato or rice/pork/vension breakfast brats, price is moderate but its a great recipe. Great grilled up and mixed in with beans, potatos or other hotdishes, or as the name says pack the brat in a bun to no end.

BobT · December 8, 2006

You want to really spice this recipe up add a little sour cream to the stroganoff.

Bob

DOAducks · December 8, 2006

ummmmmmmmm sour cream. that is good

Bobby Bass · December 10, 2006

Can always cube up the meat add onions and mushrooms and butter slow cook then add some slice tators and pan fry the whole mess. Poor man's meal and works with any left over steak, roast and pork.

Bassman · December 12, 2006

I love the poor man meal as you call it.

jbdragon17 · December 14, 2006

Get a meat hammer and pound the steaks out really thin. I suggest using a plastic cutting board and covering the meat with some plastic wrap, then pound the meat until it is about a ¼ inch thick.

Season the meat.

Get a chunk of cheese (havarti or Gouda), Fresh Herb (Basil is my fav) and some sun dried tomato, maybe a piece of prosciutto. Roll the pounded steak around this stuff and secure with a toothpick.

You can then Broil it, Grill it, or fry it. I think if you can not grill it, I would sear it in a cast iron pan then pop it under the broiler for a few minutes.

I also like to make a gorganzolla rosemerrey butter sauce.

In all reality you can roll the steaks around anything…You could make a seafood stuffing and serve it with a shrimp/white wine sauce… Stuff with any herb/cheese combo…I experimented with a few different "stuffing" and really like the one I listed above.

mntraveler · December 15, 2006

If you want to grill, I think you can get one of those table top grills for $20 or so. Granted they don't do the best job but at least you can grill.

MNmikew · December 15, 2006

I'm going to have to give this a try this weekend JBD, sounds great! How do you make the gorganzolla rosemary butter sauce?

polarsusd81 · December 18, 2006

Here is a new one for you.

I was walking through the grocery store on Saturday and saw some tortilla shells. The light bulb went off, Deer Steak Fajitas. Picked up some salsa, couple bell peppers, I just used yellow and orange, a nice big red onion, some mexican cheese mix and some sour cream.

I pulled about a pound of deer flanks out of the freezer, was going to grind it but now have a new favorite for these, thawed them and put em in a bowl of salt water for about an hour. I sliced up the veggies and the meat and threw it all in the bowl along with some southwest chipolte marinade for about 30 minutes. Heat up the big fry pan and throw the whole works in the pan. Fry it all up about 15 minutes or so until the deer steak strips are done about medium to medium well and serve. Should yeild you enough fajita mix for 8 well stuffed tortillas.

It was mighty tasty. One of the easiest dinners I have made in quite some time, and somewhat healthy too.

Tom

john.wells · December 19, 2006

now THAT sounds GOOD!!!!!!! Nice and simple and something I don't think too many people would have thought of doing. I know I'll be trying it

jbdragon17 · December 19, 2006

Just soften some butter and leave your gorgonzola out at room temp. I hand mix them together and add dry rosemary and mold it into a block. You can then refrigerate. I like to remove it from the fridge an hour or so before the steaks are done. Then I just cut off a chunk and put it on top of a hot steak.

jbdragon17 · December 19, 2006

My girlfriend has done something very similar with left over veni steaks...She makes them into enchildadas.

She just slices the left over steaks and sautee's with onion, garlic, roasted red peppers, seasoning. Then adds some enchilada sauce and usually some tomato sauce. Rolls it into a soft taco with some refried beans, covers with more sauce, cheese and bakes it in the oven. That is some of the best left over veni I have had.

MNmikew · December 19, 2006

I basically did that same thing but used fresh Rosemary. Tried it on Sat., was great thanks again!

B. Amish · December 19, 2006

i made some vension with this recipe the other night and it was delicous..........

what you need:

cream cheese

jalapenos

venison steak

possible marinade if steak is tough

what you do:

cut the steaks so they open like a book

marinade them to make them tender

after you marinade, open the steaks like you would open a book, put a dab of cream cheese in the middle and add a few pieces of jalapenos, close the steak, fry on each side in a hot pan for 1 minute on each side, then put in 350 degree oven until done (i didn't keep track of time but it was less than 10 minutes)

lunker651 · December 21, 2006

Reading all these recipies is making me hungry . I think I need to go make me something to eat.

Leaky · December 26, 2006

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