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I do a little korean cooking. Awhile back I had some venison in the freezer. I made some Bolgogi. Instead of using the normal sliced ribeye steak I used slice venison and let it marinade overnight. Turned out really good.
 
I'm posting this biscuit recipe here because these are the only biscuits worthy of putting venison sausage patties and pepper-jack cheese slices inside of, and heating for 15-16 seconds in the microwave. The venison sausage/pepper-jack biscuits with V-8 or pineapple juice are great for breakfast, and they're heaven on Earth with a crisp lager and some chips for lunch.;)


Jim and Barb’s Sourdough & Buttermilk Biscuits

1 cup sourdough starter + ½ cup buttermilk (mix together and set aside) Note: powdered buttermilk works just fine, and it keeps forever in the fridge - we don’t like buttermilk for anything other than baking, so if we bought regular buttermilk, it would spoil before we used it all.

3 tsp sugar

½ tsp salt

½ tsp citric acid (for stronger sourdough flavor)

1 tsp baking powder

½ tsp baking soda

2 cups flour

3 Tbls real butter + 3 Tbls melted real butter (for brushing tops)

Instructions:

Melt 3 Tbls real butter in an iron skillet, then pour it into a separate container and set aside.

Mix dry ingredients, then cut in 3 Tbls unmelted butter. Add the set-aside sourdough & buttermilk mixture, then stir quickly until the dry ingredients are just moistened. Spread the dough on a floured bread board until about an inch thick. Cut 3” (or thereabouts) diameter biscuits with whatever you’ve got, and place them in the same iron skillet you used to melt the other 3 Tbls butter in. Set the oven at 450, turn it on, and set the skillet full of biscuits on top of the stove while you brush their tops with the 3 Tbls of melted butter. Let the biscuits rise a little (1 or 2 minutes), then place them in the oven for about 12 minutes. Note: the oven won’t quite be up to 450 degrees when you put the biscuits in it, but that’s okay - the biscuits will rise a little more as the oven comes up to temperature.

These are wonderful! They’re crispy on the outside, soft on the inside, and they have that sourdough tang.:thumbup:

After about 4 days, if you have any biscuits left (doubtful), you can put them in plastic baggies in the freezer. About 15 seconds in the microwave thaws one and warms it up.
 
Last edited:
.308 Norma said:
I'm posting this biscuit recipe here because these are the only biscuits worthy of putting venison sausage patties and pepper-jack cheese slices inside of, and heating for 22 seconds in the microwave. The venison sausage/pepper-jack biscuits with V-8 or pineapple juice are great for breakfast, and they're heaven on Earth with a crisp lager and some chips for lunch.;)


Jim and Barb’s Sourdough & Buttermilk Biscuits

1 cup sourdough starter + ½ cup buttermilk (mix together and set aside) Note: powdered buttermilk works just fine, and it keeps forever in the fridge - we don’t like buttermilk for anything other than baking, so if we bought regular buttermilk, it would spoil before we used it all.

3 tsp sugar

½ tsp salt

½ tsp citric acid (for stronger sourdough flavor)

1 tsp baking powder

½ tsp baking soda

2 cups flour

3 Tbls real butter + 3 Tbls melted real butter (for brushing tops)

Instructions:

Melt 3 Tbls real butter in an iron skillet, then pour it into a separate container and set aside.

Mix dry ingredients, then cut in 3 Tbls unmelted butter. Add the set-aside sourdough & buttermilk mixture, then stir quickly until the dry ingredients are just moistened. Spread the dough on a floured bread board until about an inch thick. Cut 3” (or thereabouts) diameter biscuits with whatever you’ve got, and place them in the same iron skillet you used to melt the other 3 Tbls butter in. Set the oven at 450, turn it on, and set the skillet full of biscuits on top of the stove while you brush their tops with the 3 Tbls of melted butter. Let the biscuits rise a little (1 or 2 minutes), then place them in the oven for about 12 minutes. Note: the oven won’t quite be up to 450 degrees when you put the biscuits in it, but that’s okay - the biscuits will rise a little more as the oven comes up to temperature.

These are wonderful! They’re crispy on the outside, soft on the inside, and they have that sourdough tang.:thumbup:

After about 4 days, if you have any biscuits left (doubtful), you can put them in plastic baggies in the freezer. About 15 seconds in the microwave thaws one and warms it up.
Click to expand...
Sounds great and I just ate dinner lol. I need to save this recipe.
 
.308 Norma said:
I'm posting this biscuit recipe here because these are the only biscuits worthy of putting venison sausage patties and pepper-jack cheese slices inside of, and heating for 22 seconds in the microwave. The venison sausage/pepper-jack biscuits with V-8 or pineapple juice are great for breakfast, and they're heaven on Earth with a crisp lager and some chips for lunch.;)


Jim and Barb’s Sourdough & Buttermilk Biscuits

1 cup sourdough starter + ½ cup buttermilk (mix together and set aside) Note: powdered buttermilk works just fine, and it keeps forever in the fridge - we don’t like buttermilk for anything other than baking, so if we bought regular buttermilk, it would spoil before we used it all.

3 tsp sugar

½ tsp salt

½ tsp citric acid (for stronger sourdough flavor)

1 tsp baking powder

½ tsp baking soda

2 cups flour

3 Tbls real butter + 3 Tbls melted real butter (for brushing tops)

Instructions:

Melt 3 Tbls real butter in an iron skillet, then pour it into a separate container and set aside.

Mix dry ingredients, then cut in 3 Tbls unmelted butter. Add the set-aside sourdough & buttermilk mixture, then stir quickly until the dry ingredients are just moistened. Spread the dough on a floured bread board until about an inch thick. Cut 3” (or thereabouts) diameter biscuits with whatever you’ve got, and place them in the same iron skillet you used to melt the other 3 Tbls butter in. Set the oven at 450, turn it on, and set the skillet full of biscuits on top of the stove while you brush their tops with the 3 Tbls of melted butter. Let the biscuits rise a little (1 or 2 minutes), then place them in the oven for about 12 minutes. Note: the oven won’t quite be up to 450 degrees when you put the biscuits in it, but that’s okay - the biscuits will rise a little more as the oven comes up to temperature.

These are wonderful! They’re crispy on the outside, soft on the inside, and they have that sourdough tang.:thumbup:

After about 4 days, if you have any biscuits left (doubtful), you can put them in plastic baggies in the freezer. About 15 seconds in the microwave thaws one and warms it up.
Click to expand...

Can't wait to try this. Didn't even know about powdered buttermilk so usually I buy a carton and most of it gets wasted :thumbdown:

Thanks for sharing!!
 
Two or three squirrels in a slow cooker pot with a quart of water until it boils and the meat is ready to come off the bone. Debone meat and re-place meat and broth in slow cooker with several cans of mushrooms, chicken soup or broth, carrots(your choice), peas, cream corn, black pepper and green beans and simmer for several hours. Actually throw in any vegetable you like or have in the house at the time(Noodles optional). There is usually enough salt in the soup base.
 
Thomasss said:
Two or three squirrels in a slow cooker pot with a quart of water until it boils and the meat is ready to come off the bone. Debone meat and re-place meat and broth in slow cooker with several cans of mushrooms, chicken soup or broth, carrots(your choice), peas, cream corn, black pepper and green beans and simmer for several hours. Actually throw in any vegetable you like or have in the house at the time(Noodles optional). There is usually enough salt in the soup base.
Click to expand...

I have had squirrel and liked it, but it is a no go for the wife as is rabbit (which I also like) she does like venison though! Maybe too much!
When we were first married, (30yrs on the 16 of Nov). her mother was coming to visit with one of her sisters.
My wife told me to make some venison chilli but not tell her mother what it was:neener:.
Well dinner was a huge success, there were homemade bread to go with the chilli.
Both the MIL and sister loved it!.
The next day my wife told her mother and sister what they had eaten the night before! I don't think we have seen them in 20 years!
A funny story about different types of "Game animals"
I was working with a good old boy from WV (Mason) and we got talking about different recipes for wood chuck, possum etc.I asked him how to prepare wood chuck and the answer was, Boil the S out it bread it and deep fry it! Sounded good to me. When I asked how to prepare possum, the recipe was the same!
I guess any thing breaded and fried is good!
 
My daughter has had venison several times and likes it thinking it is good veal. When she accuses me of serving venison she is always wrong, it's veal and my wife tells her so. I cook the venison and my wife cooks the veal and my daughter has never figured that out.
 
Crackpot with carrots, potatoes, corn, peas, seasoning.
The meat will fall off the bones.
When cooked make gravey
 
Here's my biscuit recipe — They'd probably be better if one went to the trouble to cut in cold butter instead of using cooking oil, but these are good enough for me without all that effort. They taste great, have good texture, and are simple to make. I'm all about keeping things simple!
I originally used a KitchenAid mixer to knead the dough, but I found it's not hard to do it by hand. It's a small batch and the kneading only takes five minutes.
The important thing is to keep folding the dough, thereby stacking multiple layers. This makes them flakier and lighter. Note that for buttermilk I just use a cup of regular milk and a tablespoon of vinegar. It works fine. While a 30 minute rise time is sufficient, if we're not feeding company (meaning I'm not in a hurry) I'll let them rise for 45 minutes.
I don't own a real biscuit cutter, so I just use a small drinking glass. Press straight down, then twist once you've hit bottom. This recipe makes 15-20 biscuits.
--

Ingredients:
2 teaspoons instant yeast
2 ½ cups all-purpose flour
3 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt, slightly heaping/rounded
½ cup vegetable oil (I use canola or avocado oil since they don't have a strong flavor)
About 1 cup buttermilk warmed to ~110° (1 TBSP vinegar plus milk to make one cup)

Directions:

Mix yeast, flour, sugar, baking powder, baking soda and salt in large bowl. Add the vegetable oil. Stir in buttermilk and mix until dough leaves side of bowl and forms a ball.

Knead for five minutes, sprinkling with flour if dough is too sticky. Place dough on a floured surface. Flatten dough into a rough square and then fold it over onto itself. Rotate 90 degrees and knead/flatten again. Repeat turning and kneading several more times. Shape into a rectangle.

Cut rectangle into four pieces and stack them on top of each other. Roll out again to a rectangle about one inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place biscuits no more than one inch apart on ungreased cookie sheet. Allow to rise for 30 minutes.

While biscuits rise, heat oven to 425°F.

Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve warm.
 
If you left it bones in, I would crock pot it.

I fillet off each side and cut them in half for 4 slabs. I take one or two out and stab it heavily with a fork and marinade in Soy, Apple cider vinegar, brown sugar and oil. Let is sir for a day or two and tie it into a roast and cook no more than medium.
 
archeryrob said:
If you left it bones in, I would crock pot it.

I fillet off each side and cut them in half for 4 slabs. I take one or two out and stab it heavily with a fork and marinade in Soy, Apple cider vinegar, brown sugar and oil. Let is sir for a day or two and tie it into a roast and cook no more than medium.
Click to expand...

Sounds good... I've only ever done them bone in. I like the idea of bone and rolling. Thanks
 
CHICKEN FRIED VENISON STEAK

1 c. milk
1 egg
1 ½ lb. venison steaks or chops

Pound meat very well and marinate in milk-egg mixture (overnight is best).

1 c. flour
2 tsp. garlic salt
2 tsp MSG/Accent
1 tsp Paprika
1 tsp black pepper
¼ tsp poultry seasoning

Combine dry ingredients together in a shallow bowl. Dip the steaks in the dry mixture, coating both sides. Fry in hot oil, turning once. It splatters, so be careful. After all the steaks are done, the drippings make fantastic gravy when mixed with a little flour and milk - I get some of the grease out of the pan first. Served with buttermilk biscuits (even the store-bought frozen ones work okay) with mashed potatoes and corn, you can easily feed 4 people. Or if it’s dinner for just two people, they can each have a piece of chicken fried venison steak in a buttermilk biscuit for lunch for a couple of days afterwards.

Barb
 
Last edited:
.308 Norma said:
CHICKEN FRIED VENISON STEAK

1 c. milk
1 egg
1 ½ lb. venison steaks or chops

Pound meat very well and marinate in milk-egg mixture (overnight is best).

1 c. flour
2 tsp. garlic salt
2 tsp MSG/Accent
1 tsp Paprika
1 tsp black pepper
¼ tsp poultry seasoning

Combine dry ingredients together in a shallow bowl. Dip the steaks in the dry mixture, coating both sides. Fry in hot oil, turning once. It splatters, so be careful. After all the steaks are done, the drippings make fantastic gravy when mixed with a little flour and milk - I get some of the grease out of the pan first. Served with buttermilk biscuits (even the store-bought frozen ones work okay) with mashed potatoes and corn, you can easily feed 4 people. Or if it’s dinner for just two people, they can each have a piece of chicken fried venison steak in a buttermilk biscuit for lunch for a couple of days afterwards.

Barb
Click to expand...
Very good recipe, similar to how I make it tho I don't normally have time or patience to marinade to long lol. Some like using white pepper so they don't see black specks in the gravy and all. I get tired of stew pretty quick and found the stew cubes are great smashed flat and done like this recipe.

No deer this year unfortunately.
 
Something else I forgot about, use the legs for osso bucco. Just substitute venison for lamb. I used to get the legs from the guys I hunt with until I shared this with them, no more:(.
Use shanks that are at least 4"-5" diameter and cut to 4"-5" long secure with kitchen twine before browning.
Having a meat band saw and cutting the shanks while frozen is the best way to prepare them. I don't have a meat band saw anymore so I took a piece of 2" pvc cut it in half longways and attached some hinges to one side. I would then put the shank inside and put it in a vice to cut it.
A meat saw would be the first choice but a hacksaw with a new blade (paint removed) will work.
 
I shot a couple of feral hogs last month. Last week I hauled some of the fattier meat I'd saved out of the freezer, ground it up and mixed it with some A C Legg #104 bratwurst seasoning. I've tried a few do-it-yourself bratwurst recipes from the internet but this was noticeably better.
 
This isn't a recipe, just an idea that Mrs Farmer ran with...
Venison inside tenderloin stir fry.
She marinated the inside loins in fresh garlic, fresh ginger, sesame seed oil, soy sauce, and rice wine vinegar.
Marinate 6-8 hrs.
Stir fry on the Blackstone grill flat top.
Stir fry sauce of fresh ginger, garlic, brown sugar , soy sauce, rice wine vinegar, salt, and two tablespoons corn starch. Wisked in a bowl and poured over the Stir fry Venison and veggies and tossed. (Flavor and thickener).
Served on a bed of rice with chow mein crunchy noodles and sweet/sour sauce.
20221122_181942.jpg
11/22/22
 
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