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Post by edge on Jan 19, 2009 23:00:50 GMT -5
I am a bit surprised that nobody has any recipes!
edge.
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Post by wilmsmeyer on Jan 20, 2009 6:23:23 GMT -5
Yes.
Take a section of backstrap and chunk it into thick medallions. Cut up 2 medium sweet onions into big chucks. Dust meat in flour and pepper and sear in cast iron pan using 1/4 inch olive oil. When seared well on all sides, pitch the onions in, stir everything up, cover and throw the whole thing in the over at 300 for 20 minutes. WOWsa! Serve with fresh veggies such as steamed carrots with butter and maple syrup, Steamed brussel sprouts mixed with sour cream, butter and pine nuts and fresh rolls and a hearty red wine. While you're at it, make a salad.
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Post by rossman40 on Jan 20, 2009 10:34:12 GMT -5
I am also one of those "kill it and grill it" guys. The big thing around here for super bowl is country fried backstrap with pepper gravy and steak fries. Most chili is made with deer burger and other favorites are venison stew and steak fajitas made with venison. As I make these recipies in the future I will take some photos and post them.
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Post by Jeremy on Jan 20, 2009 18:11:32 GMT -5
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Post by ozark on Jan 21, 2009 19:03:00 GMT -5
A old time breakfast: Cut tenderloin or backstrap into slices about 1/2 inch thickness. Lay slices on a cutting board or hard table top. Hold a thick saucer firmly and using the edge pound the meat hard enough to tenderize it. I usually pound it and rotate it a quarter turn and pound it again. Next mix flower, salt and pepper and coat the meat well. Put hog lard in a frying pan and cook only until the blood doesn't ooze out. Homemade or pillsberry frozen biscuits baked to a golden brown along with a bowl of cream gravy and some fried sliced sweet potatoes makes this a good breakfast. I like a little strawberry jam and butter on one biscuit. Hot coffee goes good for grownups and a cold glass of sweet milk goes well with children. One extra ingredient is absolutely needed for full enjoyment. All at the table needs to be in a good mood and conversation needs to be directed toward subjects like gathering wild mushrooms, rifles, the outdoors and it is always educational to listen to the old folks that can't hear tell how it was in the good old days. For the last few years I do the talking.LOL
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Post by raf on Jan 21, 2009 22:36:53 GMT -5
The question here was do you eat what you shoot. Well my answer is you'd better or don't shoot it. That's what I told my son when he started hunting. If you're not going to eat it, don't kill it. What I take in the field or out of the water goes through my recycleing system
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Post by youp50 on Jan 22, 2009 4:03:33 GMT -5
I do not eat everything I kill. Mink, otter, fisher, skunk, and coyote are five species that come to mind. I have not been willing to try bobcat either.
Beaver, raccoon, muskrat, deer, bear, elk, squirrel, rabbit, hare, upland birds and waterfowl have graced my table.
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Post by kevin k on Jan 22, 2009 8:01:50 GMT -5
i agree eat what you kill i just use the kiss method keep it simple stupid deer is just butter onions and lowerys salt and pepper fish i deep fry with drakes and make tarter sauce or bake or pan fry with butter and lemon salt love to taste the game dont want to cover it up if you have to cover it up you probably didnt take care in dressing and butchering it the cutting and trimming off unwanted fat and mud lines in deer and fish really helps
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Post by edge on Jan 22, 2009 9:05:27 GMT -5
SNIP the cutting and trimming off unwanted fat and mud lines in deer and fish really helps What are "mud lines", I have never heard that term? edge.
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Post by raf on Jan 22, 2009 9:59:05 GMT -5
Youp50, I should have said that. I should have said game. The ones you don't eat are varmints, IMO, I don't eat them either.
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Post by petev on Jan 22, 2009 12:46:06 GMT -5
Sometimes to round out a meal with gamebirds I have made spaghetti, which I have grown to like. I dice a grouse into one inch chunks, fry it in oil with some garlic, and salt and pepper. When it is about half done I add a thin coating of Garlicous sauce by Salamida, which is about what it sounds like, and cook to completion. Seperately I heat up tomato sauce, and add a couple of spices such as oregeno and bayleaf. When the grouse is done I put it in a separate pan to get rid of some of the oil, pour the tomato sauce over it, and then put it on the spaghetti. That's it! Pete
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Post by kevin k on Jan 22, 2009 15:36:44 GMT -5
its called a mud vein dark line that runs about middle of fillet we cut that out looks like dark meat thats were all toxic waste and crap settle into the fish and gives it a fish smell taste walleye ,cat fish trout most have it we had to learn about it because of Dow polluted our great lakes along with the big 3 auto thanks alot. but now there cleaning it up i hope. next time you fillet a fish look on skin side v cut that dark line it will taste much better its also in our fish advisory booklet for dioxins and mercury plus cutting off belly fat
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Post by youp50 on Jan 22, 2009 16:22:58 GMT -5
My favorite way to cook venison backstraps,tenderloins, and sirloins.
I leave them in the 'round', backstraps will be sectioned into a meal size, tenders and sirloins are cooked as they came from the deer. I marinate them for an hour or so in some kind of Italian dressing, not fat free.
I have a Weber brand covered barbeque and use natural charcoal. I live near a Menards and they are handling Royal Oak Steakhouse brand. It is not a briquet. I do not use petroleum fire starter, I use a propane torch to start the fire.
I build a small fire about 6 by 10 inches to one side of the grill. I get the fire going good and hot. While the fire is catching, I take the meat from the marinade and scrape the slimy stuff off the meat with a sthingy. I then sear the meat on three sides. It sounds funny, but once you do it you will see the three sides. After I sear the meat I move it off the direct heat and let it continue to cook. I want it to be served evenly pink throughout with no bloodiness. The degree of cooking is determined by the feel of the meat. The more done the stiffer it gets. If you choose to try this you will have to experiment for yourself how done you want it, just remember you can always put the meat back on the heat and can never uncook it. Shortly before it is finished I like to put a tomato basec barbeque sauce on it. Lately I have taken a shine to Famous Daves Smokey Chipotle.
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Post by youp50 on Jan 22, 2009 16:27:13 GMT -5
for the life of me I cannot modify the previous post to read sthingy not sthingy. Please read sthingy as in scrape the meat with a sthingy, I think that a global moderator is trying my goat's chain
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Post by youp50 on Jan 22, 2009 16:28:03 GMT -5
STHINGY!!!
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Post by youp50 on Jan 22, 2009 16:28:33 GMT -5
S P O O N Must be a bad word in computer talk ;D ;D ;D ;D
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Post by jims on Jan 22, 2009 17:41:43 GMT -5
;DEdge: Perhaps some of the recipes include secret sauces and ingredients and they are unwilling to reveal their trade secrets.
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Post by edge on Jan 22, 2009 18:49:48 GMT -5
S P O O N Must be a bad word in computer talk ;D ;D ;D ;D Goat humor ;D
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Post by petev on Jan 22, 2009 19:46:03 GMT -5
I do not usually get fancy with game, but I tried some new things this year, including my smoker (on which I made excellent jerky and terrible smoked sausage), but anyway I roasted a venison rump in the oven. I wrapped it entirely with one layer of bacon, stuck a thermometer in it, and put it in a covered roaster pan in the oven. I think I set the heat at 325 deg. When the thermometer reads done, peel off the bacon and slice it to serve, then make sure to pour the drippings back on.
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Post by youp50 on Jan 22, 2009 21:02:12 GMT -5
S P O O N Must be a bad word in computer talk ;D ;D ;D ;D Goat humor ;D Why did I think 'Edge' when I was having those problems? I truly hope you had as much fun doing it as I had having it done to me. I really needed the comic relief. Thanks
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Post by ET on Jan 23, 2009 22:45:44 GMT -5
That thread title is a loaded question. ;D
Recently I have been introduced to a new way of eating venison. The recipe is your choice for a favorite stir fry. Just substitute strips of deer meat for any other meat normally used. I prefer oriental style with the addition of brussel sprouts and mushrooms. Layer this on some brown or wild rice or by itself and enjoy.
Ed
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Post by timberman on Jan 24, 2009 11:56:41 GMT -5
Here are 2 ways I enjoy venison, ( 1 ) take a large roast and cut it into steaks about 1" thick, place in pressure cooker for aprox. 1hr. at 15lbs. pressure. Let it cool and shred it removing all gristle and such. Then pour barbecue sauce all over it ( homemade is best ) then put on a bun, or my favorite is bake a large potato and split it open, put on cheese, the sauced meat, and sour cream. ( 2 ) this roast receipe was given to me some time ago and is wonderful. Ingredents - 2 tbsp cooking oil, 4lb. roast, 1 cup chopped onion, 1tsp salt, 1/4tsp. pepper, 1/2 tsp dried leaf thyme,1/2 cup ( liquid ) beef bouillon, 1/c cup balsamic vinegar, 1/3 cup liquid honey, 1tbsp. cornstarch, 1/4 cup water. Directions -Heat oil in large heavy saucepan ( I like cast iron for this ) or dutch oven. Add meat and brown well on all sides. Lift out meat and add onion to fat in pan. Cook 3 minutes, stirring. Return meat to pan. Sprinkle with salt, pepper and thyme.Add Bouillon and vinegar, cover and simmer about 2 hours or until beginning to get tender. Add honey and continue simmering, turning the roast occcasionally, until tender, about 1 hour more. Put meat on hot serving platter and keep hot. Bring liquid left in pan to a full boil. Add cornstarch to water and stir to blend well. Stir into boiling liquid gradually. Cook until thickened and clear, stirring. Turn heat to low and simmer 3 minutes. Serve over slices of roast. I have found that there is never enough of this roast to go around no matter how many people are there. It's that good.
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Post by edge on Jan 26, 2009 8:20:29 GMT -5
That thread title is a loaded question. ;D SNIP That is true, but since nobody was posting here I figured everyone must shoot the game and leave it in the field to rot ;D Almost 100% of the time I debone my deer, which is the only edible game that I hunt nowadays, and separate it into the individual muscle sections. Cooking is simply browning the entire piece of meat, and then slicing it completely into 1/2 to 3/4 inch thick strips and brown them quickly in butter until the center is red/pink. Most cuts are tender enough that they do not require a knife. I would like to make it other ways, but I am the only venison eater in the house, so I tend to just do what is quick edge.
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Post by ET on Jan 26, 2009 20:18:24 GMT -5
Edge The only time I let game meat rot is when it is taken by a nuisance license. And that is law because if you don’t follow this rule you are cruising for a bruising from the Ministry of Natural Resources. Here I agree with your choice of deboning for clean quality cuts and best table fare. In my home I often serve venison to guests but ask before they come if they want to try it. Usually after that they ask if it’s available. The key here I find is proper butchering with removing that what I call silver skin layered between muscles. If you want to try something different cut your deer meat into about 1” cubes. Lightly season with garlic powder if you like garlic. Wrap lean smoked bacon around cube and skewer a couple of pieces together with a party stick (looks like double length tooth picks). Spread this on a cookie sheet and slow cook around 300-320F. Usually you drain any liquid fat from bacon accumulation once. When it appears to be almost done dab some of your favorite barbecue sauce on top and simmer a bit longer. This is also great for an appetizer with guests. The one thing I want to learn is how to make jerky and my friends wife does it in a dehydrator. I want to enjoy this while I still have most of my teeth. ;D Ed
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Post by edge on Jan 26, 2009 21:34:38 GMT -5
Those cubes sound pretty good, I might need to try that The Meatman site had a little tutorial for jerky. edge.
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Post by ET on Jan 26, 2009 22:06:33 GMT -5
Those cubes sound pretty good, I might need to try that The Meatman site had a little tutorial for jerky. edge. Thanks for the heads up about the meatman site. Ed
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Post by youp50 on Jan 27, 2009 4:24:44 GMT -5
I like jerky made of ground venison. My little sister showed me her jerky shooter and I had to have one. Its kind of like a caulking gun for thin flat meat. I like to lightly smoke ours and use a commercial cure, I think its called Montana. It has a mountain scene on the package. I dehydrate it in the oven and smoke it in an electric smoker. If you decide to smoke the jerky do it for a short time, you can always put it in longer. I smoke for 15 minutes. Now that the nest is empty the jerky has a chance to make it to my stomach.
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Post by edge on Jan 27, 2009 8:24:14 GMT -5
Is the jerky mix mixed in when you grind the meat, or is it sprinkled on top?
edge.
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Post by raf on Jan 27, 2009 9:59:34 GMT -5
I make lots of jerky from ground venison. I use Hi Mountain jerky seasonings which include the cure. The meat is ground first and then the seasonings are added and thoroughly mixed. The meat then has to sit, usually overnight to allow the cure to do it's majic. I use a dehydrator to dry it. If a little smoke flavor is desired I add a little liquid smoke.
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Post by youp50 on Jan 27, 2009 13:51:07 GMT -5
Thats the stuff High Mountain. We like it, just had a presenior moment and morphed hi mountain to montana.
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