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How did you cook venison today?
- Thread starter Nosaj
- Start date
Sounds good. I am definitely going to have to give the tortillas a try next time I do tacos.
Pan seared back strap for dinner tonight.
i marinated it all day in red wine vinegar and avocado oil and covered on all sides in salt, pepper, chile and lime powder, garlic powder and black and
Tan seasoning. I pan seared it on all four sides and then finished it with a brief cook at 350 in the oven.
It was divine.
i marinated it all day in red wine vinegar and avocado oil and covered on all sides in salt, pepper, chile and lime powder, garlic powder and black and
Tan seasoning. I pan seared it on all four sides and then finished it with a brief cook at 350 in the oven.
It was divine.
I got a sous vide cooker a few years ago and really like it. Set it to the temp you want, drop it in, and finish it when you want. Much easier and things generally turn out really well. I kind of prefer steaks on the grill but am too inconsistent with grilling (or caring how to learn about it) so most of my steaks get cooked in the sous vide. Probably about once per week. It’s protein!!!
My Dear Wife made me a Venison Roast with fried potatoes, gravy, broccoli, and sliced tomato tonight. I spent four days in the ICU from septic shock due to bacteria in my blood from a nasty UTI. Everyone get a yearly PSA to avoid this. I'll be following up with a urologist soon. It may cut into my bow hunting some but sure don't need to go through that again.
My favorite venison steak is cooked with pork fat In a cast iron skillet. I don't have a great exhaust hood in my kitchen so I just crank up my propane grill and put my cast iron skillet on the grates.!
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Glad to hear you're on the mend. I hope you don't miss too much bow season. Please let your wife know that Roast Venison dinner sounds fantastic!
Braised shanks tonight!
Friends don't let Friends grind shanks!
Friends don't let Friends grind shanks!
Pan seared venison steaks with a balsamic glaze, and some fresh tomato sauce from our garden toms.
Yesterday I grilled up three different kinds of venison sausage I made for a friend's birthday get together at our house. The day before I threw some backstrap on a campfire after it burned down to coals.
I still have a lot of shanks and a couple of necks in my freezer,gotta cook those up soon to make room for fresh stuff.
I still have a lot of shanks and a couple of necks in my freezer,gotta cook those up soon to make room for fresh stuff.
What started out as 10 lbs of meat sticks! Too much rain to bow hunt. Made up some veni cheese burger patties as well.
Simple one but easy and delicious.
1 lb of ground venison sausage
2.5 cups chicken stock
Box of Zatarains Dirty Rice Mix
Can of black beans
Half a Vidalia onion
Red & Green Bell Pepper
Brown the sausage and set aside.
Bring stock to a boil and stir in rice mix.
Add back sausage.
Drain, rinse, and add black beans.
In a separate pan heat a little oil and saute veggies. Add them to the mixture once rice is done (they disappear if added to soon).
Enjoy by the pellet stove while wishing it wasn't raining.
Sent from my SM-S901U using Tapatalk
1 lb of ground venison sausage
2.5 cups chicken stock
Box of Zatarains Dirty Rice Mix
Can of black beans
Half a Vidalia onion
Red & Green Bell Pepper
Brown the sausage and set aside.
Bring stock to a boil and stir in rice mix.
Add back sausage.
Drain, rinse, and add black beans.
In a separate pan heat a little oil and saute veggies. Add them to the mixture once rice is done (they disappear if added to soon).
Enjoy by the pellet stove while wishing it wasn't raining.
Sent from my SM-S901U using Tapatalk
Simple one but easy and delicious.
1 lb of ground venison sausage
2.5 cups chicken stock
Box of Zatarains Dirty Rice Mix
Can of black beans
Half a Vidalia onion
Red & Green Bell Pepper
Brown the sausage and set aside.
Bring stock to a boil and stir in rice mix.
Add back sausage.
Drain, rinse, and add black beans.
In a separate pan heat a little oil and saute veggies. Add them to the mixture once rice is done (they disappear if added to soon).
Enjoy by the pellet stove while wishing it wasn't raining.
Sent from my SM-S901U using Tapatalk
That was a staple around my house until suddenly Zatarain’s Dirty Rice quit getting sold in my grocery store. Sad day.
I make my dirty rice from scratch. My wife likes smoked sausage and ground venison in it. It's definitely become a fall/winter staple in our house.
Cajun cuisine has become a favorite for my wife and kids. Gumbo, dirty rice, sticky chicken, rice and gravy with smothered down venison roast, and venison debris po boys. (My personal favorite)
Cajun cuisine has become a favorite for my wife and kids. Gumbo, dirty rice, sticky chicken, rice and gravy with smothered down venison roast, and venison debris po boys. (My personal favorite)
I’ve been cooking a lot of sausage lately. Breakfast, Italian, summer, etc. Mixing with eggs and making burritos, did a soup, kielbasa, etc.
That's something that I'm looking to dabble in this year. Have a bunch of canada goose I'm contemplating on doing some sort of sausage or snack sticks with
Nice. I love me some snack sticks; my children love them some snack sticks too so unfortunately I don’t get much of them. I usually get my deer mostly in steaks and ground but found I still had steak left over by the end of the year so started experimenting with sausage and found we go through much more of it much faster. I still get plenty of ground tho for the versatility
Goose is my favorite meat for chilli. 1/2" cubes, brown in a pan then slow cook it for 4 or 5 hrs.