new venison ideas

[LABS4ME]

I figured with all the venison rolling into everyones homes this time of year, we should try and share some new ways to enjoy the fruits of our hunts.

Tonight I made some venison tenderloins with a creamy pepper sauce over bow tie pasta... pretty simple and tasty!

-Slice 2 red bell peppers into thin strips

-finely mince 1/2 - 1 whole jalepeno pepper, depending on how much heat you like. 1/2 will be very mild in this sauce... just a little flavor. 1 is perfect for me. Remove the core and seeds from all peppers.

-Slice a medium white onion into strips

-mince a teaspoon of garlic

add the 4 above ingredients into a fry pan with a couple tablspns of olive oil. Season with salt and pepper, fry for a few minutes till all is tender.

-add 2 oz. of white wine and a qt of heavy whipping creme to the pan and slowly boil it till the cream is reduced by half (took me about 15 minutes or so) stir now and then so as to not scorch the cream

As the cream is reducing, slice the tenderloins into medallions and season liberally with Emeril's essence. ( I soak the tenerloins in milk for about 15 minutes before I slice them). Then immediatly dredge lightly in a seasoned flour. Fry them quickly in a couple tablspns of olive oil till they are warm and pink in the middle. place on some paper towel. Season again with some essence and salt and pepper.

Get your pasta boiling it should take about 12-14 minutes.

Now to your sauce add 2 tblspoons of butter and slowly stir it in till all is blended well.

To serve, put some pasta in a shallow bowl, add 5-6 slices of tenderloin and spoon some of the pepper sauce over the top. One more dash of essence for presentation and you're golden! Enjoy!

Now let's hear some others...

Good Luck!

Ken

[jbdragon17]

LABS...If you have left over Venison and Peppers...

Take your left over venison and slice it as thin as possible.

Sautee some pepper, onion, and mushrooms in butter.

Slice a loaf of French bread in half (leaving it attached in the middle so you can fold it closed when it is done) and butter both sides.

Pre-heat oven to 350.

Lay your venison slices on one half of the bread. Cover it with the peppers and onions.

Cover the other half with cheese of your choice (mozzarella will probably melt the best).

Cook the sandwich until crispy and the cheese is melted.

Serve with a horse radish mayo, or an au-jus.

[Eric Wettschreck]

Dude, I so want to eat at your house!!!!

[sweept]

This is a favorite at our house. Season steaks with Willingham's Wham Seasoning, wrap bacon around edge of steak and grill to medium. A little smokin wood on the grill will give an even better taste.

[polarsusd81]

One of my favorites is Deer steak fajitas.

Slice up some deer steaks into thin strips and get them marinating with some Lawry's 30 minute chipotle marinade.

After getting that going, slice up 2 bell peppers and a nice big red onion (or 2) and start to carmelize them in a big fry pan. After about 20 minutes they should be nice and soft.

In a seperate pan, cook the deer steak strips over med-high heat until they are about medium to medium well depending on your tastes. Toss together with the carmelized peppers and onions and serve with warm tortilla shells, salsa, sour cream, cheese, sliced lettuce and tomatoes and some refried beans.

Very tasty and pretty easy prep.

It usually draws a crowd and if you have people that don't like venison, slice up a couple chicken breasts to throw in with in the marinade and cook them together. But if you have people in the group that don't like venison, you could always tell them it is beef until they start begging for more.

[Scott K]

One of my favorites is to take a whole roast or two, marinate in salt water and brown sugar, a few peppers, and your favorite spices for 8 hours. Smoke the roasts, then slice ito sandwich meat, then take a 12 inch hoagie bun place lots of meat, cheese, and your favorite toppings, place in oven for a few minutes. Smoked veni sandwich meat is awsome, even for a quick sandwich to go

[LABS4ME]

Jbdragon, I need to try phillie steak sandwiches with the veni! I love both so I'm sure it will be a fantastic combo...

4wand. - I love smoked venison roasts! In fact I'm starting the brining of 4 roasts today! The best sandwich meat there is. I haven't even done Summer Sausage the last 2 years as I've made 10 pounds of this instead... plus it is incredibly healthy for you.

Here's my brining method... I may try a little brown sugar with one of the roasts to see how that tastes with it. I posted this last year and dug it back up:

Quote:

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In an effort to continually find new ways to process my own deer and get my family to increse it's consumption of venison I try many new things. This one is a winner! Either eaten as a roast or as we prefer sliced into lunch meat. Especially if you want true lean venison for lunch meat as opposed to summer sausage.

For the brine:

1 cup Morton's tender Quick

1 gallon of water... (buy a jug of filtered drinking water)

2 tsp. of minced garlic (the kind in the little jar, fresh doesn't work as well)

2 tsp. black pepper

1 tsp. crushed red pepper

1 tsp. liquid smoke

1 jabanaro pepper - sliced

1-2 dashes (tsp?) pickling spice

small dash of whole mustard seed

-bring brine just to a boil and salt is dissolved

-let cool completely

-put roast(s) in plastic zip-lok bag or plastic or glass container with brine to totally cover meat

-marinate 5 days in the fridge to totally cure the meat

-smoke for 4-6 hours with hickory chips or sawdust. Make sure the wood is wet to get a good smouldering smoke going

-bring internal temp of meat to 180 degrees by raising temp in smoker or finish in the oven at 200-220 degrees till thermometer reads 180.

-slice very thin

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Good Luck!

Ken