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How did you cook venison today?

Weldabeast said:
I wish it was deer.... I killed this pig last weekend. It hasn't even made it out of the cooler yet hahahH
I've been feeding the cooler frozen water bottles all week and draining couple times a day and picked chunks out all week and I think everybody is ready for something else besides feral hog. Everybody except me hahaha. This stew is so easy...1 cup water, 1 whole shoulder, buncha veggies u like, onion dip mix packet, a large slow cooker, and 12+ hoursView attachment 89154
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That makes my month water.
 
HuskerInIowa said:
Made venison tacos last night and did the tortillas from scratch for the first time. Super easy.
2 cups flour
tsp salt
1/4 tsp baking powder
1/4 cup room temp butter
Used a fork to mix that together then add in 2/3 cup hot water. Let it rest/rise for 10 minutes, cut into however many pieces you like, I did 10 for smaller tacos, roll super thin and cook for about a minute each side.
For the meat I did a pound of ground venison, taco seasoning mix (didn’t write down what I put in), and a can of rotel. Browned the meat with the seasoning, added in the rotel, cooked it on low to reduce the liquid for awhile. View attachment 89156View attachment 89157
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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 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.
 
Maverick1 said:
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!!!
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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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Still Kicking said:
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.
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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!
 
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.
 
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.
518b9c76769b6329c1c38f508e1dfffd.jpg


Sent from my SM-S901U using Tapatalk
 
TNSTAAFL said:
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.
518b9c76769b6329c1c38f508e1dfffd.jpg


Sent from my SM-S901U using Tapatalk
Click to expand...

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)
 
Exhumis said:
I’ve been cooking a lot of sausage lately. Breakfast, Italian, summer, etc. Mixing with eggs and making burritos, did a soup, kielbasa, etc.
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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
 
Micneador said:
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
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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
 
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