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In response to Southern Country Girl’s letter to the editor (8/29/2011), our generous readers have contributed their favorite venison recipes. Enjoy!
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Two Family Favorites
In reading your letter last week from Southern County Girl, I thought I would introduce a recipe that my wife and I love, as well as those friends who “don’t eat wild game” (at least until they try my method)…
I take any venison cut that I want to grill (i.e. back strap) and add olive oil to my vacuum bags with my preferable seasonings (black pepper, garlic salt, onion powder and/or Cavender’s rub), and drop in the meat. I vacuum seal the bag and then I squish the bag by hand to thoroughly mix everything up and make sure the meat is all covered, then you can freeze it to pull out at your convenience and grill away!! The meat is VERY tender, has great flavor, and lasts at least a year (that’s only as long as my meat lasts before I eat it)! You can also do this same thing and just cover the meat in the fridge for at least twenty-four hours (48 hours for the best results).
Another recipe my wife does is absolutely wonderful, but I don’t know the whole process. The gist is to take a thin piece of meat (3/4″ max) then pound it thin, roll it in flour with your preferred seasonings like garlic, onion, pepper, etc., then fry in butter. After that, you “deglaze” it with a lemon, olive oil, and caper mixture and serve. Grilled asparagus or green beans are usually served as well. It is absolutely fabulous, especially for those who “don’t eat wild game” I have never had anyone not like these two recipes out of the dozen or so friends or family we have cooked for over the years that on the surface refuse to try wild game I have harvested.
Also its VERY important to get the animal gutted and hung out of its skin as soon as you can after harvesting, especially in the warmer climates like here in Texas. The longer it stays in the skin, the more “gamey” the meat tastes I have found. The sooner you get that done, the tastier the meat!
-Wes
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Venison Meatloaf
Prepare as you would prepare any ground beef meatloaf, but add oatmeal at a rate of 1/2 cup per pound of meat. In addition, add 1/4 pound of mild pork sausage to each pound of raw venison. (Add sausage first then add the appropriate amount of oatmeal.) Add your regular ingredients and mix very well before baking. Lay lean bacon strips over loaf at 20 to 30 minutes into the bake time. Double the usual amount of onions but use sweet white onions instead of the yellow Spanish. Add a dash of garlic to suit your taste. It will come out very juicy and quite tasty. Excellent reheated for sandwiches too! Always serve heated, at least lukewarm. Enjoy.
-Bill F.
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Venison Stew
I was thanked by an elderly Chippewa women for services once, and when she asked what she might do, I asked for some of her great venison stew. She said she essentially smothered the meat with onions and slow-cooked it for twelve hours. I ate it morning, noon, night for three days in a row. Great venison recipe! Start with the basic recipe and add refinements eventually.
-Zip
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Bacon Wrap Back Strap
- 1 back strap
- 1 pack bacon
- 1 package cream cheese
- 1 vidalia onion, chopped
- (additional items according to taste: bell pepper, jalapenos, etc.)
Marinate back strap as desired (we use Italian dressing). Slice the back strap down the middle. Stuff the back strap with the cream cheese and onion. Wrap bacon slices around back strap, using toothpicks to hold together. The number of bacon slices is determined by amount needed to cover the length of back strap.
Grill: (medium temp), cook to desired taste (i.e. rare, medium, well, etc.)
-LiL BKP
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BBQ Venison Sandwiches
I’ve found a great way to maximize the meat I get from the few deer I get. I save the bones (there is no way to get all the meat off them), put them in a large roaster, and bake them in a slow oven until the meat falls off the bones. I then take this meat, chop it, and mix it with barbecue sauce. After a day to marinate, it makes great sandwiches.
-Wesley S.
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Deer Meat Wraps
Start with venison medallions (backstrap) and soak for 2-3 hours in Worcestershire sauce. You can add ingredients like peppers, banana peppers, and onion by slicing a hole in the middle and inserting. Wrap in a strip of bacon and cook on the BBQ until tender.
Note: The same recipe will work for elk, moose, and antelope.
-Janet F.
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Venison Scaloppini
Sorry for lack of measurements, but it depends on amount of venison. This is usually for 2 lbs. of venison.
Soak venison in buttermilk 30 minutes, then tenderize meat (pound it) if needed to flatten. Add salt and pepper to taste and set aside.
In large skillet melt a stick of butter. Saute a box or two of cut mushrooms, 3/4 cup chopped Italian parsley, and meat. Cook on high and stir constantly. When meat starts to brown, turn to low and add white wine (about a cup). Simmer and let wine cook off until lightly covering bottom of skillet. Add a cup of whipping cream and return temperature to high. Stir in flour to thicken sauce. (Stir constantly). As soon as it starts to get thick, return to low again and add sugar to taste (anywhere from 1/4 to 1/2 cup, depending on the size of the meal).
Serve over pasta of your choice and hot bread.
-Christy
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More Online Options
Here’s an excellent UK-based site. They have a free newsletter that you can subscribe to. www.gametoeat.co.uk
-Rob C.
