this post might get me trashed,but,WTF. there are a bunch of hunters here. seems like mostly trophy guys. but,a 160 class buck still has a bunch of meat on him. looking for game cooking ideas,recipies,whatever. thought this would be a good place to look and get ideas.
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Hunting & Fishing game cookery
- Thread starter mosin46
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Re: game cookery
Had deer steaks tonight. Lots of good recipes out there, but I just keep it simple. If it was young and tender, grill it. If it was a big and bad buck, grind it or jerkey it!
Had deer steaks tonight. Lots of good recipes out there, but I just keep it simple. If it was young and tender, grill it. If it was a big and bad buck, grind it or jerkey it!
Re: game cookery
back-strap and tender loin are good pan seared in olive oil scorching hot butterflied, seasoned w/ your choice, for 90 seconds a side kind of like tuna steaks.
chicken fried in seasoned flour is always a classic.
Ground deer meat in any dish that calls for ground works: Spaghetti, chili, meatloaf........ect
Pot roast, stew are money
back-strap and tender loin are good pan seared in olive oil scorching hot butterflied, seasoned w/ your choice, for 90 seconds a side kind of like tuna steaks.
chicken fried in seasoned flour is always a classic.
Ground deer meat in any dish that calls for ground works: Spaghetti, chili, meatloaf........ect
Pot roast, stew are money
Re: game cookery
My favorite is A1 steak sauce, butter, and red hot. Let it marinade in it cook it in it then put it back on after its cooked. It is pretty damn good!
My favorite is A1 steak sauce, butter, and red hot. Let it marinade in it cook it in it then put it back on after its cooked. It is pretty damn good!
Re: game cookery
Quick and easy venison dip:
brown 2lb ground venison
addblock of velveeta
addJar of pace picante sauce.
Eat with Frito scoops.
Always a crowd pleaser.
Quick and easy venison dip:
brown 2lb ground venison
addblock of velveeta
addJar of pace picante sauce.
Eat with Frito scoops.
Always a crowd pleaser.
Re: game cookery
Wow! What a great idea! I hope they sticky this thread. I have a few that are tried and true from the cook books.
<span style="font-size: 14pt"><span style="font-weight: bold">Deer Gyros</span></span> (Souvlaki flavored)
This is a tweaked version of Emeril Lagasse's
<span style="font-weight: bold">INGREDIENTS</span>
-2 pounds of Deer Meat (round steaks) cut into 1" strips
<span style="color: #FF0000">Note: I soak my deer meat in cold water for 10 minutes. This gets rid of the blood and oils that cause the gamey taste. After soaking i set on a grill over the sink to drain off the rest of the blood and oil for 30min (pictured). Then i pat the meat dry with a towel, trim any fat or tendon, and cut into 1" chunks.</span>
-1/4 cup fresh lemon juice
-3 tablespoons olive oil
-1/2 teaspoon of salt
-1/2 teaspoon freshly ground pepper
-1 tablespoon plus 1 teaspoon <span style="text-decoration: underline">fresh</span> oregano
-2 teaspoons minced garlic
-1/4 cup grated onion
-2 teaspoons olive oil
-1 large white onion, thinly sliced
-1 teaspoon Essence (see Essence ingredients)
-Pita bread rounds
-Garlic Aoili Sauce (see below)
<span style="font-weight: bold">DIRECTIONS</span>
Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon fresh oregano, garlic, and grated onion, and pour over the meat. Mix by hand. Cover and chill at least 2 hours and up to overnight (overnight is best). Thread the meat onto metal skewers.
Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon fresh oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan.
Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides, about 7-10 minutes Medium high heat. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Aoili Sauce. Serve immediately.
NOTE: If you prefer you can add crumbled feta cheese, sliced tomato, and lettuce.
<span style="font-weight: bold">GARLIC AOILI SAUCE</span>
-3/4 cup mayonnaise (I like Best Foods)
-3 cloves garlic, minced
-2 1/2 tablespoons fresh lemon juice
-3/4 teaspoon salt
-1/2 teaspoon ground black pepper
<span style="font-weight: bold">DIRECTIONS</span>
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
<span style="font-weight: bold">EMERIL'S ESSENCE SEASONING</span>
<span style="font-weight: bold">INGREDIENTS</span>
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
<span style="color: #FF0000">Note: It takes a long time to do all of this but it is one of the best dishes ever for game meat. The meat comes out tender and juicy and full of flavor. It is my families favorite dish.
Add oven cooked steak fries as a nice side dish, sprinkle the Essence seasoning on the fries before cooking, and a little crumbled feta cheese afterwards, to make Greek Fries.</span>
Wow! What a great idea! I hope they sticky this thread. I have a few that are tried and true from the cook books.
<span style="font-size: 14pt"><span style="font-weight: bold">Deer Gyros</span></span> (Souvlaki flavored)
This is a tweaked version of Emeril Lagasse's
<span style="font-weight: bold">INGREDIENTS</span>
-2 pounds of Deer Meat (round steaks) cut into 1" strips
<span style="color: #FF0000">Note: I soak my deer meat in cold water for 10 minutes. This gets rid of the blood and oils that cause the gamey taste. After soaking i set on a grill over the sink to drain off the rest of the blood and oil for 30min (pictured). Then i pat the meat dry with a towel, trim any fat or tendon, and cut into 1" chunks.</span>
-1/4 cup fresh lemon juice
-3 tablespoons olive oil
-1/2 teaspoon of salt
-1/2 teaspoon freshly ground pepper
-1 tablespoon plus 1 teaspoon <span style="text-decoration: underline">fresh</span> oregano
-2 teaspoons minced garlic
-1/4 cup grated onion
-2 teaspoons olive oil
-1 large white onion, thinly sliced
-1 teaspoon Essence (see Essence ingredients)
-Pita bread rounds
-Garlic Aoili Sauce (see below)
<span style="font-weight: bold">DIRECTIONS</span>
Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon fresh oregano, garlic, and grated onion, and pour over the meat. Mix by hand. Cover and chill at least 2 hours and up to overnight (overnight is best). Thread the meat onto metal skewers.
Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon fresh oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan.
Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides, about 7-10 minutes Medium high heat. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Aoili Sauce. Serve immediately.
NOTE: If you prefer you can add crumbled feta cheese, sliced tomato, and lettuce.
<span style="font-weight: bold">GARLIC AOILI SAUCE</span>
-3/4 cup mayonnaise (I like Best Foods)
-3 cloves garlic, minced
-2 1/2 tablespoons fresh lemon juice
-3/4 teaspoon salt
-1/2 teaspoon ground black pepper
<span style="font-weight: bold">DIRECTIONS</span>
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
<span style="font-weight: bold">EMERIL'S ESSENCE SEASONING</span>
<span style="font-weight: bold">INGREDIENTS</span>
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
<span style="color: #FF0000">Note: It takes a long time to do all of this but it is one of the best dishes ever for game meat. The meat comes out tender and juicy and full of flavor. It is my families favorite dish.
Add oven cooked steak fries as a nice side dish, sprinkle the Essence seasoning on the fries before cooking, and a little crumbled feta cheese afterwards, to make Greek Fries.</span>
Re: game cookery
Cheese (cream, cheddar, monterey jack...etc), jalapeno, and bacon will compliment any game. Venison, dove breasts, quail you name it. I like mine with the cheese and jalapeno in the middle of a butterflied piece of back strap held together with bacon and cooked over an open flame. Mesquite of course.
Cheese (cream, cheddar, monterey jack...etc), jalapeno, and bacon will compliment any game. Venison, dove breasts, quail you name it. I like mine with the cheese and jalapeno in the middle of a butterflied piece of back strap held together with bacon and cooked over an open flame. Mesquite of course.
Re: game cookery
Backstrap grilled slow to keep tender with whatever your preference is to steak seasoning.
When using ground deer I usually mix half deer and half beef to keep the wife happy she came she can taste the difference, I can't since I grew up on deer, then use as regular ground meat.
Backstrap grilled slow to keep tender with whatever your preference is to steak seasoning.
When using ground deer I usually mix half deer and half beef to keep the wife happy she came she can taste the difference, I can't since I grew up on deer, then use as regular ground meat.
Re: game cookery
This is THE best Venison i've ever had. Marinated Backstrap.
http://allrecipes.com/Recipe/Grilled-Venison-Backstrap/
This is THE best Venison i've ever had. Marinated Backstrap.
http://allrecipes.com/Recipe/Grilled-Venison-Backstrap/
Re: game cookery
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Scottx88</div><div class="ubbcode-body">This is THE best Venison i've ever had. Marinated Backstrap.
http://allrecipes.com/Recipe/Grilled-Venison-Backstrap/
</div></div>
Food porn. Love it!
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Scottx88</div><div class="ubbcode-body">This is THE best Venison i've ever had. Marinated Backstrap.
http://allrecipes.com/Recipe/Grilled-Venison-Backstrap/
Food porn. Love it!
Re: game cookery
There's really only one major rule... in fact, it's a cardinal sin in my house... DON'T OVERCOOK THE VENISON! The general rule of thumb I tell folks is... if you think it's ready it's probably overcooked. Backstrap and tenderloin are supposed to bleed a little when cut. Ground and cube are a little more forgiving, especially if you have pork fat added to your ground.
For backstrap:
I usually do a dry rub of my own blend of spices and salt, quickly pan sear it in some butter, then put it in the oven on 350 until it reads 120 *F with a meat thermometer, pull it out and let it rest for 5 minutes before slicing. Doing it this way yields perfectly cooked backstrap, everytime.
If I'm throwing one on the Webber, then I'll marinade it in either a pineapple juice or Coke based liquid concoction, depending on what kinda mood I'm in. I get a good bed of coals going, then split 'em half and put a disposable bread pan filled with water and fresh, crushed rosemary in the trough between the coals. Put the backstrap over the pan and close the lid, rotating every 5-10 min. Cook to 120 *F internal. The pan of water and indirect heat do a great job of keeping the strap from drying out.
My favorite way to do a tenderloin is to just cut it into .5-1 inch sections, throw 'em in a ziploc with some flour, salt, and pepper, shake, and fry 'em up. My dad would always whip 'em up this way the night we got home from the woods.
We make anything that would call for ground beef, with ground venison. Burgers, spaghetti, tacos, nachos, lettuce wraps, stir fry, chili, soup... anything. I actually can't stand the smell of ground beef cooking in a pan now... Thankfully, my wife shares the sentiment.
Edit to add: can't forget the jerky. I'll usually get one deer/season quartered then I'll cut all the meat off the bone and slice thinly. Marinade the meat in a blend of teryaki, worchester and spices, skewer and hang from paper clips in the oven. Turn the oven on the lowest setting possible, prop the door open with a pot-holder, and cook for 6 hours or so until it's got the right jerky texture. Don't forget the sheet of aluminum foil under the meat to catch all the drippings.
More food porn...
There's really only one major rule... in fact, it's a cardinal sin in my house... DON'T OVERCOOK THE VENISON! The general rule of thumb I tell folks is... if you think it's ready it's probably overcooked. Backstrap and tenderloin are supposed to bleed a little when cut. Ground and cube are a little more forgiving, especially if you have pork fat added to your ground.
For backstrap:
I usually do a dry rub of my own blend of spices and salt, quickly pan sear it in some butter, then put it in the oven on 350 until it reads 120 *F with a meat thermometer, pull it out and let it rest for 5 minutes before slicing. Doing it this way yields perfectly cooked backstrap, everytime.
If I'm throwing one on the Webber, then I'll marinade it in either a pineapple juice or Coke based liquid concoction, depending on what kinda mood I'm in. I get a good bed of coals going, then split 'em half and put a disposable bread pan filled with water and fresh, crushed rosemary in the trough between the coals. Put the backstrap over the pan and close the lid, rotating every 5-10 min. Cook to 120 *F internal. The pan of water and indirect heat do a great job of keeping the strap from drying out.
My favorite way to do a tenderloin is to just cut it into .5-1 inch sections, throw 'em in a ziploc with some flour, salt, and pepper, shake, and fry 'em up. My dad would always whip 'em up this way the night we got home from the woods.
We make anything that would call for ground beef, with ground venison. Burgers, spaghetti, tacos, nachos, lettuce wraps, stir fry, chili, soup... anything. I actually can't stand the smell of ground beef cooking in a pan now... Thankfully, my wife shares the sentiment.
Edit to add: can't forget the jerky. I'll usually get one deer/season quartered then I'll cut all the meat off the bone and slice thinly. Marinade the meat in a blend of teryaki, worchester and spices, skewer and hang from paper clips in the oven. Turn the oven on the lowest setting possible, prop the door open with a pot-holder, and cook for 6 hours or so until it's got the right jerky texture. Don't forget the sheet of aluminum foil under the meat to catch all the drippings.
More food porn...
Re: game cookery
One of my favorite ways to prepare venison roasts:
Rub roast the day before with the following:
Fresh Black pepper
Paprika
Corn sugar
Cayene
I will check exact recipe if I can find it.
Smoke in smoker to med rare. I use hickory, and will add a little mesquite. Let meat rest as long as you can stand it before slicing thin. Should have a nice bark on the outside and juicy. It is good to eat by itself. I like to refigerate it, and slice thin for sandwiches. Toasted bread Horse radish sauce lettuce tomato. Better than any lunch meat you can buy.
One of my favorite ways to prepare venison roasts:
Rub roast the day before with the following:
Fresh Black pepper
Paprika
Corn sugar
Cayene
I will check exact recipe if I can find it.
Smoke in smoker to med rare. I use hickory, and will add a little mesquite. Let meat rest as long as you can stand it before slicing thin. Should have a nice bark on the outside and juicy. It is good to eat by itself. I like to refigerate it, and slice thin for sandwiches. Toasted bread Horse radish sauce lettuce tomato. Better than any lunch meat you can buy.
Re: game cookery
Nice^^^
Come on guys lets make this a sticky! There's alot of hunters out there with good recipies.
Nice^^^
Come on guys lets make this a sticky! There's alot of hunters out there with good recipies.
Re: game cookery
One of my favorite recipes for waterfowl/venison (it is awesome on both)
Marinade:
1 bottle of Honey Teriyaki marinade
1 jar of sliced jalapenos (juice included)
Several cloves of garlic (minced garlic can be substituted)
3-5 stems of green onion (aka wild onion) diced
Cut your meat into small 2"x2" cubes and let marinate for 24-48 hours.
Wrap meat in bacon and grill to desired temp (I like rare to medium rare)
As soon as you take off the grill, baste with honey, and let rest for 10-20 minutes.
Tastes like Filet Mignon.
**(Some variations can include wrapping some of the sliced jalapenos in with the meat and/or adding a slice of Pepper Jack Cheese.)
One of my favorite recipes for waterfowl/venison (it is awesome on both)
Marinade:
1 bottle of Honey Teriyaki marinade
1 jar of sliced jalapenos (juice included)
Several cloves of garlic (minced garlic can be substituted)
3-5 stems of green onion (aka wild onion) diced
Cut your meat into small 2"x2" cubes and let marinate for 24-48 hours.
Wrap meat in bacon and grill to desired temp (I like rare to medium rare)
As soon as you take off the grill, baste with honey, and let rest for 10-20 minutes.
Tastes like Filet Mignon.
**(Some variations can include wrapping some of the sliced jalapenos in with the meat and/or adding a slice of Pepper Jack Cheese.)
Re: game cookery
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: boudin</div><div class="ubbcode-body">Sorry Boudin, this pic makes me think of my ex-wife's piss flaps after a good session
More food porn...
</div></div>
This is what I felt like after she got done with me in court
Scottx88, Bacon makes everything better don't it! damn that's looking tasty!
Cheers,
Breeze
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: boudin</div><div class="ubbcode-body">Sorry Boudin, this pic makes me think of my ex-wife's piss flaps after a good session
More food porn...
</div></div>
This is what I felt like after she got done with me in court
Scottx88, Bacon makes everything better don't it! damn that's looking tasty!
Cheers,
Breeze
Re: game cookery
Back Strap Marinade
2 Tablespoons of Soy
1 Teaspoon Cumin
2 Cloves of fresh minced Garlic
Cover and refrigerate for 4hr up to overnight. Grill and enjoy!
Back Strap Marinade
2 Tablespoons of Soy
1 Teaspoon Cumin
2 Cloves of fresh minced Garlic
Cover and refrigerate for 4hr up to overnight. Grill and enjoy!
Re: game cookery
Some my favorites,
Backstrap on the grill.
One nice hunk BS , usually 1/3 of the backstrap.
Season with a light dusting of Montreal steak seasoning. I run it through an electric coffee grinder to make it fine, tastes better with less.
Wrap the seasoned BS in bacon then grill, until the bacon is crisp but the BS is med.
Venison roast.
Italian "porkette" style.
One large hind quarter roast, lay it on the cutting board and with a sharp knife slice it acrost the bottom of the roast about 3/4" from the bottom, repeat the slice as you push the roast away from you basically unrolling it out to a 3/4" thick flat slab of meat.
Season with your favorite herbs.
I use fresh garlic,fresh rosemary, fresh cracked pepper and kosher salt.
You can lay some basil leaves or spinach over the entire surface if you like.
Roll it back up to its original football shape.
Cover the top of the roast with 1/4" sheet of pork fat or bacon to keep it moist while cooking, then wrap the roast with kitchen twine all nice and pretty. Salt and pepper the outside .
Bake 350 for about 45 mins then hit it at 450 for 10-15 mins to get the outside crispy. Cook times will vary depending on the size, use a meat thermometer if you are unsure of time due to size.
Let rest for about ten mins before slicing.
It should be med in the center when you slice it, nice moist and tender.
Ok, burgers too.
10lbs venison 1 lb Hickory smoked bacon. Cube it all up in prep for grinding, dust with the Montreal steak seasoning then grind.
Press into 1/3 lb patties.
Grill of course, build them anyway you like. This is super simple with just the right amount of fat, and huge flavor. Serve with copious amounts of good beer.
Some my favorites,
Backstrap on the grill.
One nice hunk BS , usually 1/3 of the backstrap.
Season with a light dusting of Montreal steak seasoning. I run it through an electric coffee grinder to make it fine, tastes better with less.
Wrap the seasoned BS in bacon then grill, until the bacon is crisp but the BS is med.
Venison roast.
Italian "porkette" style.
One large hind quarter roast, lay it on the cutting board and with a sharp knife slice it acrost the bottom of the roast about 3/4" from the bottom, repeat the slice as you push the roast away from you basically unrolling it out to a 3/4" thick flat slab of meat.
Season with your favorite herbs.
I use fresh garlic,fresh rosemary, fresh cracked pepper and kosher salt.
You can lay some basil leaves or spinach over the entire surface if you like.
Roll it back up to its original football shape.
Cover the top of the roast with 1/4" sheet of pork fat or bacon to keep it moist while cooking, then wrap the roast with kitchen twine all nice and pretty. Salt and pepper the outside .
Bake 350 for about 45 mins then hit it at 450 for 10-15 mins to get the outside crispy. Cook times will vary depending on the size, use a meat thermometer if you are unsure of time due to size.
Let rest for about ten mins before slicing.
It should be med in the center when you slice it, nice moist and tender.
Ok, burgers too.
10lbs venison 1 lb Hickory smoked bacon. Cube it all up in prep for grinding, dust with the Montreal steak seasoning then grind.
Press into 1/3 lb patties.
Grill of course, build them anyway you like. This is super simple with just the right amount of fat, and huge flavor. Serve with copious amounts of good beer.
Re: game cookery
here is one i have done twice. easily variable depending on what you care to think up. complex explanation. heat oil to med+. i use non stick pan and sunflower. whatever you work best with. cook onions to med well add bell peppers to med well. add ground venison. i have no fat added to mine. fat added will change times,etc. brown all meat through and through. add any kind of mushrooms and banana peppers. get it all cookin up. lay some sliced tomatoes to cover top,cover and simmer for awhile,10-30 min depending. the way i do it,it ends up dry if i don't overdo the browning oil. i like it that way. the simmering tomatoes add just the right amount of moisture. add whatever spices a bit before the meat is browned. i am a big fan of the indian market. i use a masala mix for spices. an easy 30m prep,30m cook. easy to screw with ingredients,time,etc.
PLEASE MAKE THIS RECIPE THREAD A STICKY! A LOT OF GOOD IDEAS AND TALENT FLOATING AROUND HERE.
here is one i have done twice. easily variable depending on what you care to think up. complex explanation. heat oil to med+. i use non stick pan and sunflower. whatever you work best with. cook onions to med well add bell peppers to med well. add ground venison. i have no fat added to mine. fat added will change times,etc. brown all meat through and through. add any kind of mushrooms and banana peppers. get it all cookin up. lay some sliced tomatoes to cover top,cover and simmer for awhile,10-30 min depending. the way i do it,it ends up dry if i don't overdo the browning oil. i like it that way. the simmering tomatoes add just the right amount of moisture. add whatever spices a bit before the meat is browned. i am a big fan of the indian market. i use a masala mix for spices. an easy 30m prep,30m cook. easy to screw with ingredients,time,etc.
PLEASE MAKE THIS RECIPE THREAD A STICKY! A LOT OF GOOD IDEAS AND TALENT FLOATING AROUND HERE.
Re: game cookery
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Santee116</div><div class="ubbcode-body">One of my favorite recipes for waterfowl/venison (it is awesome on both)
Marinade:
1 bottle of Honey Teriyaki marinade
1 jar of sliced jalapenos (juice included)
Several cloves of garlic (minced garlic can be substituted)
3-5 stems of green onion (aka wild onion) diced
Cut your meat into small 2"x2" cubes and let marinate for 24-48 hours.
Wrap meat in bacon and grill to desired temp (I like rare to medium rare)
As soon as you take off the grill, baste with honey, and let rest for 10-20 minutes.
Tastes like Filet Mignon.
**(Some variations can include wrapping some of the sliced jalapenos in with the meat and/or adding a slice of Pepper Jack Cheese.)
</div></div>
Another variation that I use is cream cheese, but I have used pepper jack also.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Santee116</div><div class="ubbcode-body">One of my favorite recipes for waterfowl/venison (it is awesome on both)
Marinade:
1 bottle of Honey Teriyaki marinade
1 jar of sliced jalapenos (juice included)
Several cloves of garlic (minced garlic can be substituted)
3-5 stems of green onion (aka wild onion) diced
Cut your meat into small 2"x2" cubes and let marinate for 24-48 hours.
Wrap meat in bacon and grill to desired temp (I like rare to medium rare)
As soon as you take off the grill, baste with honey, and let rest for 10-20 minutes.
Tastes like Filet Mignon.
**(Some variations can include wrapping some of the sliced jalapenos in with the meat and/or adding a slice of Pepper Jack Cheese.)
</div></div>
Another variation that I use is cream cheese, but I have used pepper jack also.
Re: game cookery
Several things come to mind around our place.
One is of course, thin sliced and chicken fried ( with gravy too!!!) back strap.
Next would be jerky, made out of axis backstrap. Yes, that is wasteful, but when you have as many running around as my BIL does, you gotta turn them into something.
Lastly, the gourmet treatment of any backstrap, whether it be axis, sika, whitetail or some odd sheep. Lay 6-20" portion of strap on the cutting board, and cutting ALONG the grain, cut it into a flat sheet, about 3/8 to 1/2" thick. Cover the "filet" with either goat or blue cheese, a little pepper, maybe add some sun dried tomatoes, peppers or use your own imagination. Roll that sucker backup, poke a few tooth picks in it to hold it together, and put it in the smoker or grill. Don't over cook it, set it to rest for 15 minutes before serving, slice in 1/2" slices and serve. Good stuff.
Several things come to mind around our place.
One is of course, thin sliced and chicken fried ( with gravy too!!!) back strap.
Next would be jerky, made out of axis backstrap. Yes, that is wasteful, but when you have as many running around as my BIL does, you gotta turn them into something.
Lastly, the gourmet treatment of any backstrap, whether it be axis, sika, whitetail or some odd sheep. Lay 6-20" portion of strap on the cutting board, and cutting ALONG the grain, cut it into a flat sheet, about 3/8 to 1/2" thick. Cover the "filet" with either goat or blue cheese, a little pepper, maybe add some sun dried tomatoes, peppers or use your own imagination. Roll that sucker backup, poke a few tooth picks in it to hold it together, and put it in the smoker or grill. Don't over cook it, set it to rest for 15 minutes before serving, slice in 1/2" slices and serve. Good stuff.
Re: game cookery
<span style="font-size: 14pt"><span style="font-weight: bold">SMOKED SALMON</span></span>
I'll try to estimate the measurements the best i can, i usually eyeball them. Needed ingredients will be hilighted in red.
In a container appropriately sized for the amount of fish you are preparing mix the following ingredients. (about the size of a cereal bowl for breakfast usually does 6 filets of Sockeye)
DRY BRINE
2/3 Organic <span style="color: #FF0000">Sea Salt</span>
1 1/2 Teaspoons of <span style="color: #FF0000">Onion Powder</span>
1 1/2 Teaspoons of <span style="color: #FF0000">Garlic Powder</span>
1 Tablespoon of <span style="color: #FF0000">Coarse Ground Black Pepper</span>
Place ingredients in a bowl and mix dry by hand.
Take about <span style="color: #FF0000">10 cloves of freshly minced Garlic </span>(the canned crap is not as good) and set aside.
Pat dry the filets and lay them out skin side down. By hand sprinkle the dry brine evenly over the filets until they are all evenly covered. Sprinkle the freshly minced garlic evenly over the filets. In a large mixing bowl place the first filet skin side down in the bowl. Lay the next filet on top of the first skin side up. Repeat this process until all the filets are in the mixing bowl. Doing this keeps the scales and skin from getting on the other filets because they are facing each other like a sanwich with the minced garlic in the middle.
Cover and refrigerate for 1-2 hours. ***This is important, too long in the brine will make the fish too salty.***
Take out of refrigerator and with the sprayer on the kitchen sink quickly and lightly rinse off the salt from the filets. You don't want to over rinse it and reintroduce the moisture we just got rid of by brining. Pat dry and set out on the counter.
With a barbeque basting brush, brush all the filets (skin side down) with <span style="color: #FF0000">Organic Maple Syrup</span>. ***Leave sit on the counter for 1 Hour to form the Pelicle***
Smoke for about 4 Hours. I use 1 Pan of <span style="color: #FF0000">Applewood chips</span> and 2 pans of <span style="color: #FF0000">Alder chips</span> in a Big Chief electric smoker. Take out of smoker and place in the fridge for an hour. Take the filets out of the fridge and lay them out. At this point the skin will peel off the back really easy. I peel all of the filets and then vacuum seal them and freeze them for later.
<span style="font-size: 14pt"><span style="font-weight: bold">SMOKED SALMON</span></span>
I'll try to estimate the measurements the best i can, i usually eyeball them. Needed ingredients will be hilighted in red.
In a container appropriately sized for the amount of fish you are preparing mix the following ingredients. (about the size of a cereal bowl for breakfast usually does 6 filets of Sockeye)
DRY BRINE
2/3 Organic <span style="color: #FF0000">Sea Salt</span>
1 1/2 Teaspoons of <span style="color: #FF0000">Onion Powder</span>
1 1/2 Teaspoons of <span style="color: #FF0000">Garlic Powder</span>
1 Tablespoon of <span style="color: #FF0000">Coarse Ground Black Pepper</span>
Place ingredients in a bowl and mix dry by hand.
Take about <span style="color: #FF0000">10 cloves of freshly minced Garlic </span>(the canned crap is not as good) and set aside.
Pat dry the filets and lay them out skin side down. By hand sprinkle the dry brine evenly over the filets until they are all evenly covered. Sprinkle the freshly minced garlic evenly over the filets. In a large mixing bowl place the first filet skin side down in the bowl. Lay the next filet on top of the first skin side up. Repeat this process until all the filets are in the mixing bowl. Doing this keeps the scales and skin from getting on the other filets because they are facing each other like a sanwich with the minced garlic in the middle.
Cover and refrigerate for 1-2 hours. ***This is important, too long in the brine will make the fish too salty.***
Take out of refrigerator and with the sprayer on the kitchen sink quickly and lightly rinse off the salt from the filets. You don't want to over rinse it and reintroduce the moisture we just got rid of by brining. Pat dry and set out on the counter.
With a barbeque basting brush, brush all the filets (skin side down) with <span style="color: #FF0000">Organic Maple Syrup</span>. ***Leave sit on the counter for 1 Hour to form the Pelicle***
Smoke for about 4 Hours. I use 1 Pan of <span style="color: #FF0000">Applewood chips</span> and 2 pans of <span style="color: #FF0000">Alder chips</span> in a Big Chief electric smoker. Take out of smoker and place in the fridge for an hour. Take the filets out of the fridge and lay them out. At this point the skin will peel off the back really easy. I peel all of the filets and then vacuum seal them and freeze them for later.
Re: game cookery
After i make my smoked Sockeye i make a Salmon spread for Ritz Crackers.
<span style="font-size: 14pt"><span style="font-weight: bold">SMOKED SALMON SPREAD</span></span>
8 oz Cream Cheese room temperature
1/2 cup of sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon creamy hot horseradish
1/2 teaspoon sea salt
1/4 teaspoon coarse ground black pepper
1 teaspoon of Tapatio Mexican hot sauce
1/4-1/2 of a Smoked Sockeye filet (depending on how fishy you like it)
DIRECTIONS
With an electric mixer i put the cream cheese, sour cream, and lemon juice in a mixing bowl and mix it until its smooth and creamy. Add the horseradish, salt, pepper, hot sauce, and mix well. Pull all the bones out of the Salmon filet and crumble the filet into small pieces by hand. Add to cream cheese mix and continue mixing until the Salmon is evenly mixed into the spread.
Spread over Ritz crackers and enjoy.
After i make my smoked Sockeye i make a Salmon spread for Ritz Crackers.
<span style="font-size: 14pt"><span style="font-weight: bold">SMOKED SALMON SPREAD</span></span>
8 oz Cream Cheese room temperature
1/2 cup of sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon creamy hot horseradish
1/2 teaspoon sea salt
1/4 teaspoon coarse ground black pepper
1 teaspoon of Tapatio Mexican hot sauce
1/4-1/2 of a Smoked Sockeye filet (depending on how fishy you like it)
DIRECTIONS
With an electric mixer i put the cream cheese, sour cream, and lemon juice in a mixing bowl and mix it until its smooth and creamy. Add the horseradish, salt, pepper, hot sauce, and mix well. Pull all the bones out of the Salmon filet and crumble the filet into small pieces by hand. Add to cream cheese mix and continue mixing until the Salmon is evenly mixed into the spread.
Spread over Ritz crackers and enjoy.
Re: game cookery
I had a phenomenal venison haggis one time. I know it sounds like I'm joking but I'm not. It's a great way to use the organ meats that are often too strongly flavored.
The favorite of mine- and this 100% gives away that I grew up in PA- is same day you shot it backstrap medallions with wild morels. You just sear the salted and peppered tenderlion medallions fast and hot with a bit of oil in an iron skillet. It really must be an iron skillet. When they are almost done add a bit of butter; the meat will absorb it and it helps the lean steaks not to be dry. When they're done remove them and toss the morels in the skillet, don't add more oil or butter. They'll go fast. When those are done pour about a quarter cup of red wine in the pan and scrape up all the stuff that stuck to the bottom from the meat and mushrooms. When that is hot, the bits mostly dissolved, and reduced a bit there's your sauce. Great with asparagus or roasted squash.
I had a phenomenal venison haggis one time. I know it sounds like I'm joking but I'm not. It's a great way to use the organ meats that are often too strongly flavored.
The favorite of mine- and this 100% gives away that I grew up in PA- is same day you shot it backstrap medallions with wild morels. You just sear the salted and peppered tenderlion medallions fast and hot with a bit of oil in an iron skillet. It really must be an iron skillet. When they are almost done add a bit of butter; the meat will absorb it and it helps the lean steaks not to be dry. When they're done remove them and toss the morels in the skillet, don't add more oil or butter. They'll go fast. When those are done pour about a quarter cup of red wine in the pan and scrape up all the stuff that stuck to the bottom from the meat and mushrooms. When that is hot, the bits mostly dissolved, and reduced a bit there's your sauce. Great with asparagus or roasted squash.
Re: game cookery
Dry???? Just don't commit the sin of overcooking it and it will be as juicy as a good ribeye.
I like my backstrap the same way I like a ribeye, coat in a little EVOO, salt, pepper, little rub or favorite seasoning if you desire, and thrown on a very hot grill to med rare.
Rest assured, if you drop a piece of meat in my house, or turn your back, it will be cleaned up rather quickly...
Dry???? Just don't commit the sin of overcooking it and it will be as juicy as a good ribeye.
I like my backstrap the same way I like a ribeye, coat in a little EVOO, salt, pepper, little rub or favorite seasoning if you desire, and thrown on a very hot grill to med rare.
Rest assured, if you drop a piece of meat in my house, or turn your back, it will be cleaned up rather quickly...
Re: game cookery
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Fisky</div><div class="ubbcode-body">Dry???? Just don't commit the sin of overcooking it and it will be as juicy as a good ribeye.
I like my backstrap the same way I like a ribeye, coat in a little EVOO, salt, pepper, little rub or favorite seasoning if you desire, and thrown on a very hot grill to med rare.
Rest assured, if you drop a piece of meat in my house, or turn your back, it will be cleaned up rather quickly...
</div></div>
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<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Fisky</div><div class="ubbcode-body">Dry???? Just don't commit the sin of overcooking it and it will be as juicy as a good ribeye.
I like my backstrap the same way I like a ribeye, coat in a little EVOO, salt, pepper, little rub or favorite seasoning if you desire, and thrown on a very hot grill to med rare.
Rest assured, if you drop a piece of meat in my house, or turn your back, it will be cleaned up rather quickly...
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Re: game cookery
I love the pic with the dog LOL that is one intense look!
I wonder what he's thinking...("mmm steak, i can taste it from here")
I love the pic with the dog LOL that is one intense look!
I wonder what he's thinking...("mmm steak, i can taste it from here")
Re: game cookery
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: PMain</div><div class="ubbcode-body">Usually just dry rub onion & garlic powder w/ a little habenero hot-sauce. Learned quickly that it cooks differently than steak </div></div>
How so???
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: PMain</div><div class="ubbcode-body">Usually just dry rub onion & garlic powder w/ a little habenero hot-sauce. Learned quickly that it cooks differently than steak </div></div>
How so???
Re: game cookery
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MuleHunter</div><div class="ubbcode-body">I love the pic with the dog LOL that is one intense look!
I wonder what he's thinking...("mmm steak, i can taste it from here") </div></div>
That dog gets treated pretty damn well. He usually gets a bite or two, especially if I'm eating waterfowl. I like to reward him with that after a good hunt, or rather, after he performed well on a good hunt. Gotta get him to quit drooling though. That sumbtich will leave a lake on the floor or table.
Love the "Cowbay Way" reference. Always liked that scene.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MuleHunter</div><div class="ubbcode-body">I love the pic with the dog LOL that is one intense look!
I wonder what he's thinking...("mmm steak, i can taste it from here") </div></div>
That dog gets treated pretty damn well. He usually gets a bite or two, especially if I'm eating waterfowl. I like to reward him with that after a good hunt, or rather, after he performed well on a good hunt. Gotta get him to quit drooling though. That sumbtich will leave a lake on the floor or table.
Love the "Cowbay Way" reference. Always liked that scene.
Re: game cookery
venison prep thoughts: usually soak my b.s. and steaks in milk for 2-6h. a friend soaks his quartered hog and deer in iced buttermilk 24+ hours. helps. someone here suggested ice water. tried that tonite with some no fat added ground and pulled a bunch of blood out. wrapped in paper towels and squeezed a bunch more out. seemed to make it milder and reduce gaminess. will use ice water on b.s. tomorrow. sure cheaper than diary stuff. my impression with any meat is that-let it warm to room temp before cooking. makes things go smoother.
venison prep thoughts: usually soak my b.s. and steaks in milk for 2-6h. a friend soaks his quartered hog and deer in iced buttermilk 24+ hours. helps. someone here suggested ice water. tried that tonite with some no fat added ground and pulled a bunch of blood out. wrapped in paper towels and squeezed a bunch more out. seemed to make it milder and reduce gaminess. will use ice water on b.s. tomorrow. sure cheaper than diary stuff. my impression with any meat is that-let it warm to room temp before cooking. makes things go smoother.
Re: game cookery
Seems like it takes a little longer to cook. The better half prefers more medium to well than medium rare. Tried using the meat thermometer, found that it needed to be a tad bit hotter to reach well than most steaks I've cooked. Could be the thermometer, could be the slightly denser meat. I wrote it off to coming from a healthier more exercised animal.
Seems like it takes a little longer to cook. The better half prefers more medium to well than medium rare. Tried using the meat thermometer, found that it needed to be a tad bit hotter to reach well than most steaks I've cooked. Could be the thermometer, could be the slightly denser meat. I wrote it off to coming from a healthier more exercised animal.
Re: game cookery
<span style="font-size: 14pt"><span style="font-weight: bold">Broken Bow Chilli</span></span> (made with Mule Deer hamburger and bacon)
This was a chilli that i made after making my own barbeque sauce and thinking it would be a good base for chilli. It was a hit with the family. I named it after my favorite hunting spot "Broken Bow". It has a nice smokey barbeque flavor. If you like it hotter than just add a little cayenne pepper or hot sauce. Takes about 45 minutes to make. Recipe makes about 10 servings. Enjoy.
<span style="font-weight: bold">INGREDIENTS</span>
-1 tsp Ground Black Pepper
-1 tablespoon Salt
-1 tsp Chilli Powder
-1 tsp Cumin
-1 tsp Dry Mustard
-2 tablespoons Peanut Oil
-2 tablespoons Soy
-1/2 cup Worcestershire sauce
-4 tablespoons Mesquite liquid smoke flavoring
-1/2 cup Apple Cider Vinegar
-1 1/2 cups Jack Daniels whiskey
-8 cloves finely minced Garlic
-1 large white Onion grated
-1 cup of Brown Sugar
-1 lbs of Mule Deer ground hamburger
-1 lbs of Hickory smoked bacon cut into 1" chunks
-2 cans of Red Kidney beans
-2 cans of Black beans
-1/2 cup Tomato Paste
-32oz bottle of Heinz ketchup
-1 Red Bell Pepper minced
-1 Orange Bell Pepper minced
-1 Yellow Bell Pepper minced
<span style="font-weight: bold">DIRECTIONS</span>
1. In a large skillet over medium heat, combine the grated onion, garlic, and Jack Daniels. Simmer for about 10 minutes. Mix in the brown sugar, apple cider vinegar, liquid smoke, soy, and worcestershire sauce.
2.Bring to a boil and stir. Reduce heat to medium low and simmer for another 10 minutes.
3.Open the cans of beans and pour into a strainer. Rinse beans with cold water. Place the beans in a large pot over low heat. Pour the simmering onion sauce into the pot with the beans and simmer until the kidney beans are nice and soft.
4. In a large skillet over medium high heat pour in the peanut oil. Combine the minced bell peppers and cook them in the skillet until soft and sweet. Combine the salt, pepper, chilli powder, cumin, and dry mustard and stir into the simmering bell peppers. Add in the bacon, simmer and stir for about 7 minutes. Add in the mule deer burger and continue to simmer and stir until the burger is browned. Reduce heat to medium low and pour in the ketchup and tomato paste. Stir well and simmer for about 3-5 minutes.
5.Combine the now ready sauce with the simmering beans. Stir well and simmer the chilli for 5 minutes.
Top the bowl of chilli with shredded cheese, a dallop of sour cream, and a couple of avacado slices. Makes about 10 cereal bowl sized servings of chilli.
<span style="font-size: 14pt"><span style="font-weight: bold">Broken Bow Chilli</span></span> (made with Mule Deer hamburger and bacon)
This was a chilli that i made after making my own barbeque sauce and thinking it would be a good base for chilli. It was a hit with the family. I named it after my favorite hunting spot "Broken Bow". It has a nice smokey barbeque flavor. If you like it hotter than just add a little cayenne pepper or hot sauce. Takes about 45 minutes to make. Recipe makes about 10 servings. Enjoy.
<span style="font-weight: bold">INGREDIENTS</span>
-1 tsp Ground Black Pepper
-1 tablespoon Salt
-1 tsp Chilli Powder
-1 tsp Cumin
-1 tsp Dry Mustard
-2 tablespoons Peanut Oil
-2 tablespoons Soy
-1/2 cup Worcestershire sauce
-4 tablespoons Mesquite liquid smoke flavoring
-1/2 cup Apple Cider Vinegar
-1 1/2 cups Jack Daniels whiskey
-8 cloves finely minced Garlic
-1 large white Onion grated
-1 cup of Brown Sugar
-1 lbs of Mule Deer ground hamburger
-1 lbs of Hickory smoked bacon cut into 1" chunks
-2 cans of Red Kidney beans
-2 cans of Black beans
-1/2 cup Tomato Paste
-32oz bottle of Heinz ketchup
-1 Red Bell Pepper minced
-1 Orange Bell Pepper minced
-1 Yellow Bell Pepper minced
<span style="font-weight: bold">DIRECTIONS</span>
1. In a large skillet over medium heat, combine the grated onion, garlic, and Jack Daniels. Simmer for about 10 minutes. Mix in the brown sugar, apple cider vinegar, liquid smoke, soy, and worcestershire sauce.
2.Bring to a boil and stir. Reduce heat to medium low and simmer for another 10 minutes.
3.Open the cans of beans and pour into a strainer. Rinse beans with cold water. Place the beans in a large pot over low heat. Pour the simmering onion sauce into the pot with the beans and simmer until the kidney beans are nice and soft.
4. In a large skillet over medium high heat pour in the peanut oil. Combine the minced bell peppers and cook them in the skillet until soft and sweet. Combine the salt, pepper, chilli powder, cumin, and dry mustard and stir into the simmering bell peppers. Add in the bacon, simmer and stir for about 7 minutes. Add in the mule deer burger and continue to simmer and stir until the burger is browned. Reduce heat to medium low and pour in the ketchup and tomato paste. Stir well and simmer for about 3-5 minutes.
5.Combine the now ready sauce with the simmering beans. Stir well and simmer the chilli for 5 minutes.
Top the bowl of chilli with shredded cheese, a dallop of sour cream, and a couple of avacado slices. Makes about 10 cereal bowl sized servings of chilli.
Re: game cookery
I use this one on the poeple that tell me that deer is too tough / dry / gamey tasting.
Bone in shanks - front or back
dutch oven style
Fry up diced carrots onion celery mushrooms in butter. Remove veggies, flash fry the shanks
put the veggies back in use apple juice, wine a splash of vinegar (until the meat is 3/4 covered) - fill up the dutch oven with whole veggies put on the lid and bake / braise until you think it has been overcooked - 4 hours or so.
all of the silver skin cooks down, juicy fall off the bone.
I use this one on the poeple that tell me that deer is too tough / dry / gamey tasting.
Bone in shanks - front or back
dutch oven style
Fry up diced carrots onion celery mushrooms in butter. Remove veggies, flash fry the shanks
put the veggies back in use apple juice, wine a splash of vinegar (until the meat is 3/4 covered) - fill up the dutch oven with whole veggies put on the lid and bake / braise until you think it has been overcooked - 4 hours or so.
all of the silver skin cooks down, juicy fall off the bone.
Re: game cookery
Dried deer sausage
INGREDIENTS FOR 25 LBS
5 tsp. cure – dissolved in 1 cup ice water
2-1/2 Tb. ground white pepper
5 Tb. paprika
2-1/2 Tb. nutmeg
2-1/2 tsp. allspice
2-1/2 tsp. onion powder
1 cup salt
4 cups cultured buttermilk
25 lbs lean venison
Optional –
7 tsp Allspice
Remove ALL Nutmeg
Remove ALL Paprika
4 tsp Clove ground
3 tsp Ginger
3 TSP Cinnamon
encapsulated citric acid
1.25 cup sugar
--------------------------------------------------------------------------------
GRINDING:
Grind all the meat using a plate with very fine 3/16" holes. After grinding, mix all the ingredients with meat. Mix for 5-10 minutes or until all the ingredients are evenly distributed.
STUFFING:
Muslin with hog ring crimped around a twine hanging loop
SMOKING AND COOKING:
cold smoke for 5-6 days
I use mullberry wood cause its free and tastes awesome
After the sausage is fully smoked let stand in the fridge for a day or two. pull out and bake in the oven to 160 degrees.
let cool.
Hang them up in a cool 40 degree garage for about 45 days. slice deli thin...
try to hoard some for yourself - mine was gone in record time
Dried deer sausage
INGREDIENTS FOR 25 LBS
5 tsp. cure – dissolved in 1 cup ice water
2-1/2 Tb. ground white pepper
5 Tb. paprika
2-1/2 Tb. nutmeg
2-1/2 tsp. allspice
2-1/2 tsp. onion powder
1 cup salt
4 cups cultured buttermilk
25 lbs lean venison
Optional –
7 tsp Allspice
Remove ALL Nutmeg
Remove ALL Paprika
4 tsp Clove ground
3 tsp Ginger
3 TSP Cinnamon
encapsulated citric acid
1.25 cup sugar
--------------------------------------------------------------------------------
GRINDING:
Grind all the meat using a plate with very fine 3/16" holes. After grinding, mix all the ingredients with meat. Mix for 5-10 minutes or until all the ingredients are evenly distributed.
STUFFING:
Muslin with hog ring crimped around a twine hanging loop
SMOKING AND COOKING:
cold smoke for 5-6 days
I use mullberry wood cause its free and tastes awesome
After the sausage is fully smoked let stand in the fridge for a day or two. pull out and bake in the oven to 160 degrees.
let cool.
Hang them up in a cool 40 degree garage for about 45 days. slice deli thin...
try to hoard some for yourself - mine was gone in record time
Re: game cookery
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Pat98</div><div class="ubbcode-body">Dried deer sausage
INGREDIENTS FOR 25 LBS
5 tsp. cure – dissolved in 1 cup ice water
2-1/2 Tb. ground white pepper
5 Tb. paprika
2-1/2 Tb. nutmeg
2-1/2 tsp. allspice
2-1/2 tsp. onion powder
1 cup salt
4 cups cultured buttermilk
25 lbs lean venison
Optional –
7 tsp Allspice
Remove ALL Nutmeg
Remove ALL Paprika
4 tsp Clove ground
3 tsp Ginger
3 TSP Cinnamon
encapsulated citric acid
1.25 cup sugar
--------------------------------------------------------------------------------
GRINDING:
Grind all the meat using a plate with very fine 3/16" holes. After grinding, mix all the ingredients with meat. Mix for 5-10 minutes or until all the ingredients are evenly distributed.
STUFFING:
Muslin with hog ring crimped around a twine hanging loop
SMOKING AND COOKING:
cold smoke for 5-6 days
I use mullberry wood cause its free and tastes awesome
After the sausage is fully smoked let stand in the fridge for a day or two. pull out and bake in the oven to 160 degrees.
let cool.
Hang them up in a cool 40 degree garage for about 45 days. slice deli thin...
try to hoard some for yourself - mine was gone in record time </div></div>
Where do you buy the cure at?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Pat98</div><div class="ubbcode-body">Dried deer sausage
INGREDIENTS FOR 25 LBS
5 tsp. cure – dissolved in 1 cup ice water
2-1/2 Tb. ground white pepper
5 Tb. paprika
2-1/2 Tb. nutmeg
2-1/2 tsp. allspice
2-1/2 tsp. onion powder
1 cup salt
4 cups cultured buttermilk
25 lbs lean venison
Optional –
7 tsp Allspice
Remove ALL Nutmeg
Remove ALL Paprika
4 tsp Clove ground
3 tsp Ginger
3 TSP Cinnamon
encapsulated citric acid
1.25 cup sugar
--------------------------------------------------------------------------------
GRINDING:
Grind all the meat using a plate with very fine 3/16" holes. After grinding, mix all the ingredients with meat. Mix for 5-10 minutes or until all the ingredients are evenly distributed.
STUFFING:
Muslin with hog ring crimped around a twine hanging loop
SMOKING AND COOKING:
cold smoke for 5-6 days
I use mullberry wood cause its free and tastes awesome
After the sausage is fully smoked let stand in the fridge for a day or two. pull out and bake in the oven to 160 degrees.
let cool.
Hang them up in a cool 40 degree garage for about 45 days. slice deli thin...
try to hoard some for yourself - mine was gone in record time </div></div>
Where do you buy the cure at?
Re: game cookery
I have some venison tenderloin in montreal steak marinade right now. just follow the package, super easy and very tasty.
I have some venison tenderloin in montreal steak marinade right now. just follow the package, super easy and very tasty.
Re: game cookery
This is awsome with wild hog.
2-3lbs of pork cut into stew meat
1qt of tomato juice
1 1/2qt of water
2 cans of Rotel
4 or 5 fresh jalapenos deveined & coarse chopped
1 small can of chipotle peppers & sauce
4 potatoes cut into chunks
1/4 cup of dried onions
1/4 cup of dried bell pepper
2 tbl spoons of chopped garlic
flour seasoned with Fiesta brand fajita seasoning
Coat the meat with the seasoned flour & brown in oil
season the potatoes & brown in oil
Slow cook everything till it's all tender. Season it to taste with Fiesta & el Vanado fajita seasoning (mexican stores usually have el Vanado, Walmart has Fiesta)
Goes great with some cold Shiner Bock
This is awsome with wild hog.
2-3lbs of pork cut into stew meat
1qt of tomato juice
1 1/2qt of water
2 cans of Rotel
4 or 5 fresh jalapenos deveined & coarse chopped
1 small can of chipotle peppers & sauce
4 potatoes cut into chunks
1/4 cup of dried onions
1/4 cup of dried bell pepper
2 tbl spoons of chopped garlic
flour seasoned with Fiesta brand fajita seasoning
Coat the meat with the seasoned flour & brown in oil
season the potatoes & brown in oil
Slow cook everything till it's all tender. Season it to taste with Fiesta & el Vanado fajita seasoning (mexican stores usually have el Vanado, Walmart has Fiesta)
Goes great with some cold Shiner Bock
Re: game cookery
I get my supplies from a local grocery store that has a smoke shop. Here is another source to get all the good stuff. http://www.sausagesource.com/catalog/ssm-cit-8oz.html
I get my supplies from a local grocery store that has a smoke shop. Here is another source to get all the good stuff. http://www.sausagesource.com/catalog/ssm-cit-8oz.html
Re: game cookery
We like to take some 1/2 inch cuts then put some cream cheese and 1/2 a jalepeno in the middle of the cut, roll it up, stick it with a tooth pick and throw it on the really hot grill. S&P to taste and it only takes a minute or two.
We like to take some 1/2 inch cuts then put some cream cheese and 1/2 a jalepeno in the middle of the cut, roll it up, stick it with a tooth pick and throw it on the really hot grill. S&P to taste and it only takes a minute or two.
Re: game cookery
Chateau Briand (kinda)
2-4 deer tenderloins (the little ones inside the gut cavity, remove from animal immediately after kill)
Rub them with crushed pepper and soy sauce let stand to come up to room temp. Get a pan hot ready to fry, pat dry the loins and throw them in. Sear them quick, evenly around the outside - don’t cook beyond rare. take them out and slice 3/8" thick on a diagonal. Deglaze the pan with a splash of wine, add a bit of water, corn starch and soy to make a salty thick gravy. arrange the meat on a plate and spoon a small amount on the meat and plate, add fresh herbs of your liking, paper-thin scalloped potatoes, fresh salad. Don’t worry about leftovers they won’t happen. Caution: this meal is a panty dropper, serve only to the appropriate persons.
Chateau Briand (kinda)
2-4 deer tenderloins (the little ones inside the gut cavity, remove from animal immediately after kill)
Rub them with crushed pepper and soy sauce let stand to come up to room temp. Get a pan hot ready to fry, pat dry the loins and throw them in. Sear them quick, evenly around the outside - don’t cook beyond rare. take them out and slice 3/8" thick on a diagonal. Deglaze the pan with a splash of wine, add a bit of water, corn starch and soy to make a salty thick gravy. arrange the meat on a plate and spoon a small amount on the meat and plate, add fresh herbs of your liking, paper-thin scalloped potatoes, fresh salad. Don’t worry about leftovers they won’t happen. Caution: this meal is a panty dropper, serve only to the appropriate persons.
Re: game cookery
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Pat98</div><div class="ubbcode-body"> Caution: this meal is a panty dropper, serve only to the appropriate persons.
</div></div>
Thats hilarious.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Pat98</div><div class="ubbcode-body"> Caution: this meal is a panty dropper, serve only to the appropriate persons.
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Thats hilarious.
Re: game cookery
Another venison stew:
Ran out of bacon once, so for fat, I used two links of cut up (1" thick)hot Italian sausage mixed with the venison cubes when browning. Holy Crap! The spices in the sausage worked perfectly with the venison. Brown some onion too, throw in 2-4 garlic cloves cut up, your choice of veggies, and a can or two of stewed tomatoes. Simmer for 1 1/2 hrs, thicken if needed with 1/2 cup red wine with cornstarch mixed in. Bada bing, bada boom....manga!
Another venison stew:
Ran out of bacon once, so for fat, I used two links of cut up (1" thick)hot Italian sausage mixed with the venison cubes when browning. Holy Crap! The spices in the sausage worked perfectly with the venison. Brown some onion too, throw in 2-4 garlic cloves cut up, your choice of veggies, and a can or two of stewed tomatoes. Simmer for 1 1/2 hrs, thicken if needed with 1/2 cup red wine with cornstarch mixed in. Bada bing, bada boom....manga!
Re: game cookery
I must say I am getting a little hungry reading all of these posts.
One of my favorites:
Cut into steaks about 3/16 of an inch and lay them flat on a hot wood fired grill.
Quickly paint on a layer of your favorite BBQ sauce, and flip the stakes immediately.
Repeat the process twice, and remove them from the grill. The key is speed, the BBQ should begin to caramelize but the steak should remain nice and pink inside. It is great as a meat course or as a steak sandwich.
I must say I am getting a little hungry reading all of these posts.
One of my favorites:
Cut into steaks about 3/16 of an inch and lay them flat on a hot wood fired grill.
Quickly paint on a layer of your favorite BBQ sauce, and flip the stakes immediately.
Repeat the process twice, and remove them from the grill. The key is speed, the BBQ should begin to caramelize but the steak should remain nice and pink inside. It is great as a meat course or as a steak sandwich.
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