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How did you cook venison today?

blackstrap goodness

made up a marinade of soy sauce and Worcestershire Some fresh garlic and let the back strap sit in it overnight in the fridge

Pan seared all sides on the cast iron and finished off in the oven.

While that was in the over I mixed in some spicy chicken bone broth, cream cheese and butter back In the cast iron I seared the back strap in. Cooked it down till I got the consistency I wanted

And served
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See you in ten hours

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Ok, wasn't today, but I made a big ol' pot of Venison Vegetable Soup a couple days ago (see attached, substitute 3 lbs of ground for chunk meat) and then canned up 15 pints, with a few containers left over for sharing.

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Today I made Venison Philly Cheesteaks out of a sliced thin Backstrom, seasoned with an AP seasoning, cooked on the Blackstone with some pure beef tallow for flavor. Also sautéed mushrooms, onions and a red and a yellow bell pepper. Topped it all off with slices of provolone cheese, toasted a couple of fresh hoagie rolls and loaded them babies up.
 
Ok, wasn't today, but I made a big ol' pot of Venison Vegetable Soup a couple days ago (see attached, substitute 3 lbs of ground for chunk meat) and then canned up 15 pints, with a few containers left over for sharing.

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Man i bet that's good. Probably even better today than it was when you made it. If there's any left lol.

BT
 
I made homemade Venison Stuffed Ravioli -- cooked two ways for two meals this week! Traditional (boiled, served with spaghetti sauce) and Fried. YUM YUM!

It takes a while to make your own homemade ravioli - but it is worth it!

Stuffed and ready to be cooked:

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Boiled and served with spaghetti sauce:

ravioli2.jpg

Fried - a great finger food!!

ravioli3.jpg
 
I made homemade Venison Stuffed Ravioli -- cooked two ways for two meals this week! Traditional (boiled, served with spaghetti sauce) and Fried. YUM YUM!

It takes a while to make your own homemade ravioli - but it is worth it!

Stuffed and ready to be cooked: Frozen and overnight shipped to Black Titan.

View attachment 114401

Boiled and served with spaghetti sauce:

View attachment 114402

Fried - a great finger food!!

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I fixed your post for you.



:tearsofjoy:

Looks delicious man!

BT
 
This mornings breakfast included venison sausage links. In the past I have always made loose breakfast sausage. But this year I wanted to try links. My thinking was that my family would be more likely to cook links - you can just pull a package out of the freezer and cook them - where loose breakfast sausage requires thawing in advance. I’m very pleased and think that my reasoning was right on. However, I used natural casing. This was my first time using small diameter natural casing… what an absolute PITA. Larger diameter is easily put on the horn, but the small diameter casing was a total nightmare. I probably spent as much time putting casing on the horn as I did for all of the other elements of sausage making combined. Next year I’ll definitely be trying a different kind of casing.
 
This mornings breakfast included venison sausage links. In the past I have always made loose breakfast sausage. But this year I wanted to try links. My thinking was that my family would be more likely to cook links - you can just pull a package out of the freezer and cook them - where loose breakfast sausage requires thawing in advance. I’m very pleased and think that my reasoning was right on. However, I used natural casing. This was my first time using small diameter natural casing… what an absolute PITA. Larger diameter is easily put on the horn, but the small diameter casing was a total nightmare. I probably spent as much time putting casing on the horn as I did for all of the other elements of sausage making combined. Next year I’ll definitely be trying a different kind of casing.

Care to share your recipe? I've experimented with venison sausage a few times but, haven't found anything I really like yet.
 
Care to share your recipe? I've experimented with venison sausage a few times but, haven't found anything I really like yet.

Here’s a few of my favorites. I generally use about 20% pork fat in any venison sausage recipe. I find it really important to get high quality pork fat from a local friend.
 

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Burgers - (lean ground deer meat, bread crumbs, shredded cheese, real bacon pieces, Worcestershire, salt, pepper, garlic powder, paprika and olive oil) cooked patties a couple minutes on each side, topped with slice cheese and melted. Side of homemade sweet potato fries


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