any venison recipes out there ?

[ques deer]

ill like to start to cook some. green in the kitchen need some help thanks..........

[280 77]

One of my favorites is to take some cubed venison and marinate it in president's choice souvlaki marinade , makes beautiful souvlaki , great for steaks as well.

[Jagermeister]

Venison Ragout
INGREDIENTS:
● 2 tablespoons all-purpose flour
● 1/4 teaspoon salt
● 1/4 teaspoon freshly ground pepper
● 2 pounds venison sirloin steak, cubed
● 2-3 teaspoons butter
● 1 white Spanish onion, chopped
● 1 cup diced cooked ham
● 2 cloves garlic, finely chopped
● 2 cups dry red wine
● 1 14 ounce can whole-berry cranberry sauce
● 1 14 ounce can diced tomatoes
● 2 teaspoons thyme
● 1/2 teaspoon salt
● 1/2 teaspoon freshly ground pepper
Add the flour and 1/4 teaspoon (each) of salt and pepper in a Ziploc plastic bag and shake well to mix evenly; next, add the cubed venison to the flour, salt and pepper mixture and toss until the cubes are evenly coated with flour and seasoning.

Melt the butter in a cast iron roaster on a tabletop stove. Add the cubed venison and brown at a medium-low heat. Remove the browned venison and set it aside on a plate; cook the venison in batches until done.

Add the chopped onion and ham to the roaster and sauté until the onions are soft, for about 5 minutes. Next, add the finely chopped garlic cloves and sauté for an additional minute. Add the red wine to the roaster, and bring the mixture to a boil; scrape the bottom of the roaster with a spatula to loosen any remaining browned bits of venison.

Next, add the cranberry sauce, diced tomatoes, thyme and 1/2 teaspoon (each) of salt and pepper. Return the ingredients to a boil until the cranberry sauce melts. Add the cubed venison to the mixture; bake at 350 F for one hour. Place some aluminum foil to the top of the roaster to get a good seal between the roaster and the lid to minimize loss of fluids.

Serve the venison ragout with some boiled or steamed potatoes topped with butter, or on a bed of noodles depending on your taste.

A garden salad topped with thin slices of red Spanish onion and croutons that features a simple balsamic vinaigrette dressing with the following ingredients goes well with the meal:
● 1 tablespoon balsamic vinegar
● 3 tablespoon olive oil
● 1/2 teaspoon brown sugar
● 1 clove garlic (pressed)
● 1 teaspoon sesame seeds
Add the various ingredients to a bowl, mix well, and add to the salad.

Serve with a baguette or a loaf of French bread to sop up the sauce from the ragout. A bottle of Shiraz goes well with the ragout; for a beer paring try a Dark Trappist or abbey ale, dubble, doppelbock or Scotch ale.

Enjoy! ■
There you go, aught to satisfy everyone's palate.

[Bow Walker]

ill like to start to cook some. green in the kitchen need some help thanks..........
Have a look through the recipes that are posted here in the Recipes Forum - http://www.huntingbc.ca/forum/forumdisplay.php?23-Wild-Game-Recipes - there'll be lots of helpful hints there for you.

Biggest thing to remember is that Venison is like Lamb, in that it is very tender - even the so called tougher cuts. DO NOT over cook it. It will go dry and tough.

[Ourea]

This is a wicked recipe that is easy to execute. You can kick up the spice a notch or two if you like things hot. Also, is a great way to use some of the lesser cuts from your game.




Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
45 Min


Servings (Help (http://allrecipes.com/help/recipeinfo/scaling.aspx))

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Original Recipe Yield 4 servings


Ingredients


1/4 cup cornstarch
1/4 tablespoon salt
black pepper
12 ounces flank steak, thinly sliced
1 quart oil for frying

4 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 tablespoon rice wine
1 1/2 tablespoons honey
7 tablespoons granulated sugar
1/2 tablespoon chile paste
1/4 cup water
3 tablespoons chopped fresh ginger root
1 tablespoon vegetable oil
2 cloves garlic, chopped
1/4 cup sliced onion
1/4 cup diced red bell pepper


Directions


Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

[tomahawk]

Take your favourite beef recipe and cook it with any wild game instead, simple and easy!!

[Gumsehwah]

Ourea:

I love the sound of it!

Any recipe that starts with "Heat oil in deep-fryer. . ." is #1 on my list! :-D

[EastKootenay]

Breaded Canadian Wild Turkey (or venison) Schnitzels
Ingredients
1 – deboned wild turkey breast (one side of the breast)
3 – 4 eggs (farm fresh if you have ‘em)
1 – 1 ½ cups of flour
2 - 3 cups bread crumbs
Olive oil or cooking oil
Your favorite spices

1. Slice the breast lengthways into thin slabs 3/8 to ½” thick (breast meat will likely separate into 2 muscle groups - one large and one smaller. That’s okay, slice each piece separately). You should get anywhere from 4 to 8 slabs depending on the size of the bird.

2. Using a hand meat tenderizer or a mechanical cutlet tenderizer, tenderize both sides of the slabs of breast meat. Don’t pulverize the meat….just break up the fibers so the breast meat looks like a tenderized pork or beef cutlets you see in the butcher shop. Some of the tenderized pieces will increase in size once flattened – if they are too large just cut them into desired portion sizes.

3. Layout a dinner plate with the flour on it, a flat bottom bowl with the beaten eggs in it, and a dinner plate with the bread crumbs on it.

4. Add your favorite spices to the bread crumb mixture. My favorite is focaccia bread spice from Epicure Spices in Victoria, BC …but you can use any spice.

5. Start an assembly line –dredge each tenderized piece in the flour, then dip it in the egg and finally, coat it in the bread crumb mixture. Layout each piece on an oiled pan (a moderately amount of olive oil and a stone cooking pan are my preference).

6. Tightly pack the schnitzel pieces together so the edges are all touching each other. The goal is to keep the thinner edges of the schnitzels from over cooking by ensuring each piece is a uniform thickness. You can pack any small pieces together to form one large schnitzel – they will fuse together in the oven.

7. Dribble some oil over the top of the schnitzels – or gently dab oil on them with a basting brush being careful not to sweep the bread crumbs off.

8. Cook in a preheated oven set around 350oF for 12-15 minutes. Because the schnitzels are thin they will cook quickly - so keep a close eye on them.

9. Once cooked, you can dress them up with gravy, sauce, melted cheese or salsa topping(s).

Serves 4 to 6

The three best points about this recipe are: 1) the egg-flour-bread crumb mixture keeps the meat moist while it cooks (use this on any type of meat especially on wild meat), 2) you can change the flavor of the meal simply by changing up the spices or toppings and 3), they cook quickly.

[cdub]

Anything you make with beef will work with Venison. ! of our favs is Venison Stroganoff.

[FatBuck]

Do you like donairs? I can get one for you if you like.