cold weather = great venison eats

gordydog · December 11, 2013, 08:38:00 AM

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 · December 11, 2013, 08:39:00 AM

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

It do taste good !
ChuckC

buckracks7 · December 11, 2013, 09:40:00 AM

Yeah, just made chili yesterday. Will have more today.

VictoryHunter · December 11, 2013, 10:16:00 AM

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.

johnnyk71 · December 11, 2013, 11:34:00 AM

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

mmmmmmmm.

Izzy · December 11, 2013, 08:17:00 PM

Green chili tonight. Umm mmm!

JGoemaat · December 11, 2013, 08:23:00 PM

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

joe ashton · December 11, 2013, 08:38:00 PM

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

it's time to eat.

reddogge · December 12, 2013, 08:13:00 AM

Eating Sika deer stew tonight, the tenderest of the tender. Yummy.

wapiti792 · December 12, 2013, 08:52:00 AM

This old buck....

Turns into this....

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

VictoryHunter · December 12, 2013, 09:04:00 AM

Looks great Michael! That's how meat is supposed to be cooked.

joe skipp · December 12, 2013, 07:48:00 PM

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: