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cold weather = great venison eats

Started by gordydog, December 11, 2013, 08:38:00 AM

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0 Members and 1 Guest are viewing this topic.

gordydog

Isn't fun to enjoy your venison in this cold weather.  Stew,  chili, spanish rice,  stir fry.  Seems to taste better when it's super cold out???

ChuckC

I don't know about better..  I kinda like it all the time !

It do taste good !
ChuckC

buckracks7

Yeah, just made chili yesterday. Will have more today.
If it's in your way, move it.

VictoryHunter

I'm with chuck on that! There is something though about a hot bowl of venison  chili when it's cold out that just seems right to me.
There is a place for all God's creatures....right next to the potatoes and gravy.
>>>----------------->

johnnyk71

had it 3 nights in a row. chili, sautéed with rice, burgers.

mmmmmmmm.
All lefty, all the time...
Martin Hatfield 45#@28"
Liberty Chief Elite 53#
Blacktail Elite V.L. 53#
Maddog Prairie Predator 51#
Sheepeater Spirit 50#
RER Retro 53#
RER LXR Recurve 52#, Longbow 54#
RER Vital 52#

Izzy


JGoemaat

Somebody ought to start a post with there favorite venison recipes!

joe ashton

I've got mule deer  back straps stew in the crock pot as we speak..
Joe
PS. brown the floured cubed meat.  Then put it in the crock pot on top of:
carrots, celery, onions, garlic, s/p, potatoes, Worcestershire sauce and water to cover the veggis. At the last few minutes add corn starch to thicken it all together.
Oh, I gotta  go,  the timer for the corn bread just went off, that means    :clapper:   it's time to eat.
Joe Ashton,D.C.
pronghorn long bow  54#
black widow long bow 55#
21 century long bow 55#
big horn recurve  58#

reddogge

Eating Sika deer stew tonight, the tenderest of the tender. Yummy.
Traditional Bowhunters of Maryland
Heart of Maryland Bowhunters
NRA
Mayberry Archers

wapiti792

This old buck....


Turns into this....

Seared backstrap with collard greens, asparagus and some mushrooms in port wine reduction. My family loves venison!
Mike Davenport

VictoryHunter

Looks great Michael! That's how meat is supposed to be cooked.  :clapper:
There is a place for all God's creatures....right next to the potatoes and gravy.
>>>----------------->

joe skipp

I have my deer cut up in steaks and cutlets. Large skillet with EVOO brown up a bunch of mushrooms.

Take some venison cutlets...flour/egg/Italian bread crumbs and fry in the same skillet, medium rare. Remove and deglaze the skillet with red wine. Add butter and flour to make a rue, always stirring. Then add some heavy cream...stir until your "gravy" is the consistency you want.

Throw the mushrooms and cutlets back in for a few minutes. "Chicken Fried Venison"....serve all this over Red Skin mashed taters and green beans with garlic and light coating of Marinara sauce. It's almost as good as sex......   :eek:
"Neal...is this heaven?" "No Piute but we are dam close". Top of the Mtn in Medicine Bow Nat Forest.


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