My wife Cheryl and I love a good hamburger, and venison burgers are our favorites. If I'm ever lucky enough to get more venison, I'll make this recipe again for sure. A fine-blade fillet knife does it best. It’s important to add the sour cream last, when the pan is cool, so it won’t curdle. Looking for something new and different? Okay. I hardly know French cooking, but this just looked like something from that cuisine. Cover the slow cooker and set on medium-low heat. "Only thing I did differently was used a little sherry. Before cooking, take the meat out of the refrigerator and let it warm up to room temperature. Stir constantly, making sure everything hits the hot skillet and is coated with all the spices and oil. If you take your deer to a professional butcher, chances are, along with those steaks, backstraps, roasts and hamburger he gives you back some chops. From breaded and fried cutlets and bacon-wrapped backstrap to smothered steaks, these exciting venison recipes will have you coming back for seconds! Better than any other kind of fajitas we ever tasted," says Althea LeBlanc. Just fork it out bite by bite. Now place the meat onto the grill, making sure there is some air between each chunk. For this simple recipe you’ll need about 2 pounds of backstraps cut into thick little 2-inch chunks. by Bob Robb - Wednesday, November 10, 2010. Need a plate of good finger foods? Return the chunks to the dish and cover them with the barbecue sauce, then refrigerate until its time to cook them—at least 3 hours.

You won’t be sorry you did. patties. Gail Simmons dreams about these Dai Due's venison picadillo enchiladas. These are so damn good! Ribs are good smoked or grilled. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Great food. This is the best venison chili, and maybe the best chili of any kind, you’ve ever had. When I make summer burgers, I often combine two 1/4-pound patties with a surprise in the middle. Get with the program. Great for whatever event you have planned. Venison is much more than food for the deer hunter's soul. Venison mushroom burgers, with mushrooms in the patties and mushrooms on top. Ground venison with a bit of curry and chutney, topped with egg. Backstrap.

Sprinkle tenderizer, Lawry’s salt and pepper liberally on venison, then “dust” the meat cubes in flour. Just before serving, follow the Bisquick recipe for dumplings and “float” them on top in the pot. Site by Gray Loon. Reduce the heat, add remaining ingredients and cook slowly with a lid on the pot for 3-5 hours. All Day Venison Pot Roast. Bon appetit!Best Venison Stir Fry Ever! Then remove from marinade and grill or roast until meat is medium rare. Takes about 15 minutes, grill them black, and roll them around. If you don't want to bring your iPad into the bathroom, we can send you a magazine subscription for free! Want this recipe? Some people add beef fat, some pork (that would be me), and a few add lamb fat. It is without peer for elk, moose and caribou. Our deer blog is one of the longest-running and most popular ones out there.

Pot roast is the classic slow-cooker dish. |, Best Airgun Rifles for Hunting Urban Predators, How to Choose Between Night Vision Or Thermal Optics, 4-6 garlic cloves (chopped fine, or through a press), 3 pounds venison (cut in 1/2-inch cubes or strips), 2 cups sliced mushrooms (wild ones preferred). Put this on your short list of get-together grub. A Greek meatball with a little bulgur wheat and lots of herbs. E-mail your comments/questions about this site to:, For questions/comments about American Hunter magazine, please, You can contact the NRA via phone at: NRA Member Programs1-800-672-3888, To advertise on American Hunter, visit for more information. Pour the apple cider over them, cover and refrigerate overnight. The electric units aren’t cheap, nor are the bags, but they are fast and easy to use, and freezer burning is greatly diminished. 104 homemade recipes for ground venison from the biggest global cooking community! Well before you grill the meat, do the onions, whole, right on the fire. Staff Picks. That means peeling, then chunking, carrots, slicing celery, cutting broccoli and dicing the garlic and onion. McClane (angling and cook book author, and bonafide gourmet), who devised the recipe at least 40 years ago.

A 2-to 5-pound venison roast is ideal, and be meticulous to trim off all game fat and sinew. "This recipe covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you," says Karen D.. "Plus, it's fancy enough to serve to guests. My husband had seconds, no wait—thirds," says Virginia Miller. Use Pendley’s blend of ingredients to make them the next go around. Not to mention this mouthwatering meat is typically lower in saturated fat and calories than domestic choices. He reveals two new recipes each week and they’re always hard on the appetite and easy on the taste buds.

", Bread venison cutlets and brown in butter on the stovetop, then bake in the oven with sherry or Marsala wine and a little broth! Pull up a seat and join us. Fantastic with venison or any other ground meat. ", Fajita-seasoned strips of venison are cooked in a heavy frying pan with onions and bell peppers and served in tortillas. To start, place the venison chunks in a shallow baking dish wide enough to keep from having to pile them on top of each other. "I'm bringing it to potlucks. This is a classic Yankee venison pot roast meal, especially when served with a thick, homemade crusty bread. I saved the best for last. Of course, mostly I am cooking wild game or fish. Use Vidalia onions if you can get them. We serve the burgers on the buns and add the bacon, dill pickle slices, red onion slices and some fresh avocado. Editor's Note: This was originally published May 18, 2017. How much meat you need is dependent upon how many people you’ll be feeding. I keep a small squirt bottle of water handy and when the bacon drippings start kicking up flames, squirt them down without putting out my fire. You’ll make this one for life. What’s the Best Straight-Wall Rifle Round for Deer Hunting? Five to 10 minutes of searing per side is about right for a nice caramelized roast. Be sure the slow cooker has plenty of space for the roast and all vegetables. Never buy those store-bought mixes again, then. "This was delicious. Pat out four 1/4-lb. Chinese dumplings filled with ground venison, scallions and ginger, pan seared and steamed. Cook the meat about 30 seconds per side, then add everything else, including the seasoning. Add wine and beef consume’ to the pan and stir, then add sour cream, mixing constantly until all three are thoroughly combined. Follow this method for venison burgers and you won’t be sad. Have You Ever Rattled Up a Buck with a Climbing Stand? Most of the bad deer I’ve eaten has been the result of poor in-the-field meat care, improper freezing, or Neanderthal cooking procedures. Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce, Braised Venison with Rosemary and Shiitake, Allrecipes is part of the Meredith Food Group. Vacuum-sealing is an even better way of freezing venison. A Sicilian version of the classic Cornish pasty, these are hand-held meat pies great for lunches. They are made of awesome. That I can almost guarantee. "I cooked the backstrap for 45 minutes. Venison is much more than food for the deer hunter's soul.

Do you like ribs? In the morning, remove the chunks from the cider, pat them dry, and set them aside while you wash and dry the dish. ", Venison tenderloin steaks are seasoned and seared then cooked in a sherry, mushroom, and sweet onion sauce. The Best Venison Burgers Ever!Please don’t hold it against me, but I love to cook. This is great for guests as there are well-done, medium and rare cuts of meat (as a boned ham has thin and thick portions). This is my basic recipe for venison burger, tried and true. You can’t beat venison sliders for when the guys (or gals) come over. The analysis includes the manufacture and application of fertilizers and other chemicals, harvesting, processing, packaging, transport and waste disposal. Marinate venison in a red wine based marinade for 12-36 hours depending on size of meat and age of deer. Do not overcook! Get your printable version.

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