Now that most large game hunting is done,lets see some good eats!

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For some reason I am sick of stews, so I used some of my large stew meat chunks. Talking about chicken fried venison made me hungry. These were larger cubes about 1 inch, I flattened them to about 1/4'' think with the cast iron pan and did the normal flower and egg warsh. And made gravey after.

Again sorry for the bad photo. Only the finest China lol.

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I like the neck roasts, but the last few years there has been so much fat mixed in. I never tried to cook it with all that fat. Most deer have had over 2'' of fat on there back and rump. We get a lot of 200lb does around here.

I like making ground venison the most, get some good clean beef fat from the butcher. It is hard to tell from beef most times, plus some many ways to us it. I'd grind the hole deer if I could, I need a grinder for my house or keep my dads here.
 
For some reason I am sick of stews, so I used some of my large stew meat chunks. Talking about chicken fried venison made me hungry. These were larger cubes about 1 inch, I flattened them to about 1/4'' think with the cast iron pan and did the normal flower and egg warsh. And made gravey after.

Again sorry for the bad photo. Only the finest China lol.

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Looks tasty! And that's my kind of China
 
So I worked up a recipe for a stuffed boneless neck roast today. Filling was wild mushrooms, onions, garlic, celery, carrots and garlic. Laid on the filling, rolled it it up and cooked low and slow for 2.5 hours. Served with brown rice, red potatoes & gravy. Turned out real good. Tasty and tender as could be. My wife and daughter agreed this is a keeper. ;)

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My wife made a Szechuan stir-fry for supper tonight. I didn't take a picture because I was too busy eating it.
She cut up a deer round roast into thin strips, then added hot peppers, broccoli, bell peppers, onions, garlic, ginger, and hoisin sauce. Served over rice that was cooked in beef broth.

My wife made the stir-fry deer dish again so I took a picture this time.

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Mmm, venison hits all the buzz words: low fat, organic, local, sustainable, wild caught, etc., etc.

Can't beat it, some urban millennials are starting to catch on, too.
 
Hey Folks,

Cubed up some venison shoulder and made a batch of chop suey. Soy, molasses, cayenne, celery, onions, garlic. Cook low and slow, til meat is tender, add cans of water chestnut, bamboo shoots, sprouts and fresh mushrooms. Thicken with corn starch slurry. Cook until shrooms are done. Serve over brown rice. Wife and daughters had two servings each! Good eats for sure!

Be well

Pardon the messy stove. Fried some panko crusted wild turkey strips the previous night..I cook better than I clean lol!!!
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20200330_161339.jpg 20200330_145806.jpg 20200323_110301.jpg 20200323_100240.jpg Had some venison Osso Bucco myself last week. Also did some quarantine grinding. I did an upscale dinner at work with wagyu NY strip . I kept the trim fat and ground it in with my venison.
What a great burger! The family has been begging for deer burgers again and these are as good as we have made.

The pics are from my Osso Bucco stoc . Didn't get any of the actual shank cuts
 
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