Best 4 Deer Meat Recipes
**Venison: A Culinary Journey Through Exquisite Wild Game Delicacies**
Venison, the succulent and flavorful meat of deer, has been a culinary staple for centuries, cherished by hunters and gourmands alike for its unique taste and nutritional value. This versatile meat lends itself to a wide range of culinary creations, from hearty stews and roasts to delicate grilled tenderloins and aromatic curries. In this comprehensive guide, we'll embark on a culinary adventure through the realm of venison, exploring various recipes that showcase its distinct flavors and textures. Discover how to transform this wild game delicacy into mouthwatering dishes that will tantalize your taste buds and leave you craving more. Whether you're a seasoned hunter looking to elevate your game-to-table experience or a curious foodie seeking new culinary horizons, this exploration of venison recipes will guide you through a delectable journey of taste and satisfaction.
DEER MEAT
This is my all time favorite... I serve it with mash potatoes and green beans. the sauce makes an excellent 'gravy' for the potatoes. When I don't have deer meat, I use London broil.
Provided by Pat
Categories Main Dish Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned.
- When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be. Enjoy!
Nutrition Facts : Calories 324.1 calories, Carbohydrate 13.1 g, Cholesterol 128.5 mg, Fat 17 g, Fiber 2.5 g, Protein 31 g, SaturatedFat 9.8 g, Sodium 735.3 mg, Sugar 6.1 g
PEGGI'S CANNED DEER MEAT
We have been canning deer meat for several years now. This is so good, you can eat it straight from the jar. No need to add any liquids, as it makes it's own. An older woman gave me her recipe for this several years ago. I use this for beef tip recipes & stroganoff & BBQ sandwiches, add to stews. Can be used in place of beef in...
Provided by Peggi Anne Tebben
Categories Wild Game
Time 1h45m
Number Of Ingredients 5
Steps:
- 1. Place ingredients in quart jar in order given.
- 2. Leave about 1" headspace.
- 3. Heat lids & place on jars.
- 4. Put about 2" of tap water that is not hot but about the same temperature as jars,in pressure cooker.
- 5. Place jars in cooker & secure the lid on it.
- 6. Process in pressure cooker @10# pressure for 75 minutes.
CANNED DEER MEAT STROGANOFF
We love to can deer meat and we use it in many recipes. I adapted this recipe from a regular cube steak version and tweaked into this tasty dish.
Provided by barbara lentz
Categories Casseroles
Time 45m
Number Of Ingredients 13
Steps:
- 1. Add some oil to a large dutch oven. Add onion and garlic and saute 3 minutes. Add wine and reduce to half. Stir in demi glace, water, soup, salt pork and worcestershire sauce. Bring to a boil and reduce to a simmer. Simmer 10 minutes.
- 2. Meanwhile cook noodles.
- 3. Add deer meat and simmer 5 more minutes. Stir in cream cheese and sour cream. Heat through
- 4. Serve over noodles garnished with parsley.
DEER MEAT STUFF BELL PEPPERS
Howdy Ya'll I hope enjoy my new Venison stuff Bell Peppers.!
Provided by Mallory Williams
Categories Wild Game
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. 1,Preheat oven to 400°F. Lightly grease a baking sheet.
- 2. 2,Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes or until tender and skin starts to brown.
- 3. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook half the green onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in ground venison and cook until browned
- 4. Spoon in the cooked rice, tomatoes, and the remainder of the green onions and stir until heated through. Remove from heat,mix in the feta cheese, and spoon the mixture into the pepper halves
- 5. Return to the oven for 5 minutes. Serve immediately.
Tips:
- Choose the right cut of venison. For braising, stewing, or slow-cooking, use tougher cuts like the shoulder, neck, or shank. For grilling, roasting, or pan-frying, choose more tender cuts like the loin, tenderloin, or backstrap.
- Marinate the venison. Marinating helps to tenderize the meat and add flavor. Use a marinade made with acidic ingredients like vinegar, lemon juice, or yogurt, as well as herbs, spices, and aromatics.
- Cook the venison properly. Venison is a lean meat, so it is important to cook it properly to avoid drying it out. Use a meat thermometer to ensure that the meat is cooked to the desired doneness.
- Let the venison rest before serving. After cooking, let the venison rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Venison is a delicious and versatile meat that can be used in a variety of dishes. By following these tips, you can ensure that your venison dishes are always flavorful and tender. So next time you have some venison, don't be afraid to experiment with different recipes and cooking methods. You may be surprised at how delicious venison can be!
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