Need Recipes
 

If anyone's husband hunt deer and have recipes to use the meat, I would love for them to send the recipes my way. [email protected]
Thanks

That's exactly what the hunters in our family have done .. mostly ground meat with pork added.
Sometimes they get some salami made too.

When I've cooked roasts or chops, I've just cooked them so they do not go dry ... so an oil rub with seasonings, and then after that pretty much the same as I would with other meats that tend to be dry. Marinades can help too ... or even just tomato juice.

I never did them in the crockpot ... though I bet that'd be a great way!!

I miss getting venison as something different in th menu.

My Mother would do her roast in a slow oven, The last half she would mix can of cream of mushroom soup up & add pour it over roast. Sometimes for variety she would add onions or green peppers or both. Tasted wonderful and so tender.

OH you should PM member Jaba. They eat a ton of deer. She made some of the best summer sausage and shared some with me. YUM. she did a regular and one with jalapeno in it. delicious and they take two deer a year and I am positive she has learned how to took it absolutely wonderful. I would ask her she is very sweet to other quilters. she can give you the clues to not making a tough or gamey meal.

We eat lots of chili in the winter months and I also try to make it about once a year for a soup kitchen when our freezer is well stocked. This is not a hot or spicy chili, so it works well for large crowds.
Brown 1 lb of ground meat with chopped onion (if desired), drain
Stir in 1/3 C of flour, 3 T chili powder and salt to taste
Add 3 cups of liquid (tomatoes, tomato juice or water)
Beans are optional
Bring to slow boil, reduce heat and simmer for 20 minutes, stirring occasionally
Top with cheese, sour cream or serve over Fritos.

I also like to soak venison steaks in vinegar-water for a few minutes before cooking. Placing the meat in a crock pot, I mix 1 part worchestershire sauce with 1 part coffee to cover the meat and cook on low heat all day.

The key to cooking game is to cook it like any extra lean beef. i.e. grass fed. Either slow heat(low heat) with liquid=braising or high heat, fast, medium rare or rare. Works every time around here.

Oven canned venison
 

Venison Chunks
Beef bouillon cubes
Fresh garlic or minced garlic
Dry onion soup mix

Quart Jars-Wide mouth works best

Pack venison chunks to jar neck. Add 2 beef bouillion cubes. Add fresh
garlic (size of a pea) or minced garlic (1/8 tsp) & 1 tsp onion soup mix
to each quart jar. Twist lids 1/1/2 turns, loose enough for lids to jiggle.
Place jars on a cookie sheet in oven & no more than 6 jars to a sheet not
touching each other and not more than 12 jars to an oven. DO NOT ADD
WATER TO MEAT. Start in cold oven: set at 300 for 3 hours. Remove from
oven and screw lids down tight. Cool. Several uses for this as it makes it's
own gravy. Beef stew, stir fry, beef noodle soup, etc.

My absolute favorite recipe for elk or deer is stew. The recipe is originally from Sunset magazine and is for beef, but the flavors are intense and great for feeding game to picky kids. Here's a link to the original recipe:

http://www.myrecipes.com/recipe/smok...0000001704045/

The directions are a little fussy (an HOUR to brown stew meat? I don't think so) and I did increase the bacon from 4 slices to half a package, and I changed it to peppered bacon. The blue cheese on top is the best, though. I have to make a huge batch for my husband to take when he goes hunting with his buddies, they all love it.

we have 4 hunters in this family and also have additional landowner tags that can be filled during deer season. Over the years the guys have built their own processing area in a no longer used barn on the farm- this year it got a cooler system! We process most of our meat into "tidbits" which are boneless chunks of venison, hamburg, and backstrap roasts. tidbits are easy to marinate and use on the BBQ or in a crockpot for flash fry on the stove. We have several friends also that are part of the"family" and help with processing- for their ability to hunt on our land...everybody makes out. The deer eat out of the bunk in the winter-so we know we feed them plenty and there are way too many most nights in the fields making it slow driving. Have counted more than 100 on some nights--! We have rules for hunting- has to be a minimum of 4 points to take. NO does until the last weekend for the guys-women are allowed to take a doe during the regular season if they have a doe tag......we have a high population of deer, turkey, and pheasants.......and are also blessed with at least 6 AMERICAN EAGLES 2 groups of 3. We can watch them hunt and fish in the river......have one photographer with some awesome magazine quality photos- we also make sure they have meat when the snow gets high either roadkill or calves from the farm that didn't survive....I think I live in heaven.........
sorry I got off your request. I also have game cookbook(s) check on-line I bet there are lots of recipes. We also make sausage and jerky with a dehydrator.............

Same here, but we don't care for the porkie flavor, so we add a 70/30 ground beef to ours to eliminate the dryness. We also cut a lot into "steaks", london broil size rather than the bigger roasts-only because we don't have the kids around as much any more.

I have never heard of this method of canning before, I wonder if you could do it with beef?

I have at least 3 venison cookbooks. Is there any cut of meat in particular you are looking for recipes for?