The Deer Hunters: Freeper's Wild Game Recipes

10/3/02 | Dead Dog

[Dead Dog]

Hey Freepers, It's Deer Season:

Any of you guys have a favorite recipe for cooking, preparing, or aging wild game?

[MissAmericanPie]

What a great idea for a thread, it's going to be a keeper for me.

Roast Saddle of Venison

Marinade

1 1/4 cups water
2 2/3 cups dry red wine
2 teaspoons mustard seeds
2 bay leaves
1 teaspoon thyme
2 onions, sliced
1/2 teaspoon pepper

Seasoning

2 cloves of garlic, cut in slivers
1 teaspoon salt

Sauce

To drippings in pan add:
1/2 Cup of Sour Cream
1 small glass of currant jelly
1 teaspoon of brandy

Trim all fat off the venison. Soak meat in marinade for 24 hours, turning occasionally. Cut deep slits in meat and insert slivers of garlic in meat; salt it, and place in a 350 degree oven. Roast uncovered until tender, about 2 hours for a young buck, 4 hours for an older buck, (time varies with age of animal), baste frequently with marinade and then with meat drippings. Remove meat and add sauce ingredients to drippings in roasting pan; cook till the mixture thickens. Spoon sauce over servings of meat.

[Eric in the Ozarks]

There was a Czech restaurant and hotel called Shumakers in New Prague, just south of our place in Minneapolis area. I liked to take my customers down there. Rabbit, elk, boar...you name it; it came with potatoes and creamy noodles.

[FreeInWV]

Stick a pheasant in the oven covered with cream of mushroom soup. Enough said.

Will that work for owl too?

I'm getting tired of the same ol "Spotted Owl Helper".

[Deguello]

I process my own deer.

The deer should be cleaned and quartered ASA&P and packed into ice chests. Leave the drain open for all water to exit so the the meat is never wet. Continue with the ice chest for three days and keep up with the ice needed and drainage. If needed, you can use clean 1x2 wood to keep the quarters and other cuts off the bottom of the ice chest so that it will drain.

For each quarter, I cut out every muscle group as a single unit and cut away excess sinew. This is time consuming and requires the sharpest knife. Each of these muscle groups is packaged separtely and then frozen. Smaller units are packaged together for enough to make a meal. *Note that each backstrap is one muscle group, slice as needed for packaging.

When thawed, each of these muscle groups is cut at about 45 degrees and across the grain to a thickness of 1/2 inch or just less than this. Tenderize by pounding with a heavy glass drinking cup or a 'Bama jelly jar. Dip each tenderized steak in milk & egg and coat with seasoned flour. Fry slowly.

The smaller and lesser cuts, neck, ribs, and leg shanks are ground for hamburger meat for making other dishes.

I only process my deer for chicken fried steaks and hamburger. The most important part of all this is taking good care of the meat from the shot to the freezer.

[Cloud William]

Bump for later reading.

[Mo1]

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[1Old Pro]

My brother in law makes a mean, tasty, Deer Jerky. If you haven't tried this you should.

[Uncle George]

I had one of those "Roast Saddles" in a Cafe last night. Couldn't cut it with a Texas Chainsaw.

[DancesWithTrout]

Loose meat sandwich

1)Saute onions, mushrooms, bell peppers, and hungarian hot peppers in olive oil.
2)add 1 lb ground venison and brown with veggies and oil
3)drain and put in covered dish.
4)add shredded asiago, provalone, and mozzerella cheeses, and Open Pit Original bbq sauce. Mix, cover and let stand.
5)serve on steak buns

[rudypoot]

Cream of mushroom soup works with everything. Even loon.

[Blue Screen of Death]

Stick a pheasant in the oven covered with cream of mushroom soup. Enough said.

How do you get the mushroom soup off the oven when you are done?

[MissAmericanPie]

Bless your heart, I'm sure they didn't cook it slow enough, and basting it often is absolutely essential to keeping it moist. I baste once every fifteen minutes.

Try my recipie, you'll change your mind about it.

[redhead]

Yep. Schumacher's is still there, and still in business. Pricey, but if you want to IMPRESS someone, take them there and perhaps even spend the night in their GORGEOUS rooms. Very, very nice.

[Vic3O3]

This is basically from Field & Stream...
2 venison tenderloins or backstrap steaks thawed.
1 bunch green onions
1 stick butter
1/2c Marsala or Red cooking wine (you can use real wine too)
1 tub of fresh mushrooms

Melt about 1/2 the stick of butter in a hot cast iron skillet. Sear the venison for 3-3.5 min/side, remove from pan on a warming plate. Chop up the green onions & mushrooms, melt the rest of the butter in the skillet & add the onion/mushrooms and saute. Add the wine and cook down to half. Then add the venison for another 2 min or so & serve!

[DETAILER]

Take your fresh killed deer, clean it well, butcher it, and put the meat in ice chests. Cover with water and ice. Leave it in the ice chests for three full days, changing the water every time it gets some color to it, and adding ice as necessary to keep the deer very cold.

After the three days, cut the meat into whatever cuts you like (I like thin steaks) season it with Tony Chachere's seasoning and some lemon pepper, then put it in a smoker and smoke it slowly using a lot of hickory.

umm, umm, good

[Vic3O3]

Anybody got a good recipe for venison roast (oven cooked, that is...)?

[Vic3O3]

Hey all you Freepers in NE Kansas, just a shameless plug for a great butcher shop! If you are hunters & tag out on a deer this year, I can personally recommend Winchester Meat Processing, in Winchester KS. That's 25mi due N of Lawrence, or 25mi W/NW of Leavenworth for those of you who don't know where Winchester is! Prices are reasonable, and the quality of processing is outstanding! Be sure to get some summer sausage & meat sticks! (no, I am not financially involved in this business--I'm just a loyal customer!)

[Old Professer]

How do you par boil something until it is tender?

[AdA$tra]

Tell it that Bill Clinton is eligible to run for President again

Does that mean it is open season on him?!

[Eric in the Ozarks]

My wife and I spent the night there after a two and a half hour dinner. The jetted tub, the little gas fireplace plus a bottle of wine...it was December and we had to open a window to let out some of the steam !