Looks like a blue ribbon to me!
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How did you cook venison today?
- Thread starter Nosaj
- Start date
First attempt at breakfast sausage. Ground venison, bacon (diced), lamb kidneys (soaked in milk overnight then diced), lots of fresh thyme and sage, garlic, salt, pepper, red pepper flakes, and maple syrup. Came out really good. Next time I'll probably do ghost pepper flakes and more maple syrup, could be a little hotter and a little sweeter for my taste.
Yum
The corned heart tasted great however it was too tough for my liking. I smoked it at 225 however it was done in an hour. If I do it again I will cook it at a lower temperature like 180 to give it more of a low and slow cook.
Didn't take any pics but made this recipe last night. It might have become the new "quick dinner" favorite in my house. Only change was we substituted a taco seasoning packet for all of the seasonings as we were out of several needed seasonings from my weekend chili. It was delicious.
www.missallieskitchen.com
Venison Burrito Bowls - Miss Allie's Kitchen
Turn a takeout favorite into a healthy meal at home with wild game. These venison burrito bowls deserve a spot in your rotation!
www.missallieskitchen.com
Follow up post
I defrosted some of the caul fat I vacuum bagged/froze about a month ago when I posted this and it is still good. I had heard that it doesn't freeze well but so far so good. You do have to be careful about flame ups that you don't with straight ground venison.
Since the ice isn't safe yet it's gonna be a Boudin Sunday. Here is my start. I am using a Hank Shaw recipe as a guide.
Boudin balls, sausages, ???
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Most of it is in links. I did keep some not in links, that I will make into balls. I am about to throw some links on the grill.
It came out great, I see why they eat it with Crackers. Next time I will add more rice. The sauce is nice.
Test patty of some breakfast sausage I just wrapped up. Almost perfect, saltiness right there but it could use a little more red pepper and sage. Maybe a little more sweetness. It’s great dipped in a little maple syrup or honey.
Tacos de lengua
First time I’v done these. Not venison unfortunately, this was beef but it turned out really good. I will definitely save some deer tongues in the future and make this recipe.
honest-food.net
First time I’v done these. Not venison unfortunately, this was beef but it turned out really good. I will definitely save some deer tongues in the future and make this recipe.
Deer Tongue Tacos Recipe - Venison Tacos de Lengua | Hank Shaw
Classic Mexican tacos de lengua, made with venison, beef or pork. If you only know one deer tongue recipe, this should be it.
honest-food.net
Looks good....I guess I will have to save the tongue next time.Tacos de lengua
First time I’v done these. Not venison unfortunately, this was beef but it turned out really good. I will definitely save some deer tongues in the future and make this recipe.
View attachment 98513
Deer Tongue Tacos Recipe - Venison Tacos de Lengua | Hank Shaw
Classic Mexican tacos de lengua, made with venison, beef or pork. If you only know one deer tongue recipe, this should be it.
I just disposed of a doe’s head; should have at least saved the tongue. I almost saved the whole thing. Tongue is great, but whole roasted head is great too.
Is there enough meat on a deer head to be worth roasting? I know people do that with beef, but obviously deer are much smaller and leaner.
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Forgot to post this the other night.
Venison stir-fry to christen my new wok. Turned out just like Chinese takeout but not half as greasy.
I’ve got some recipes to post…
Like, not really? It’s a novelty thing though, if you’re into flexing your “no-waste” or “nose to tail” muscles for friends and family. There’s enough meat on the cheeks and tongue of a deer to make a few people happy over a BBQ. OR if you happen to shoot a hog, THAT has plenty of meat on its head and that is some of the best tasting meat on planet earth. My dad’s family would never let hog cheek/jowl, or “guanciale”, go to waste, and would often call the butcher to reserve HIS waste cheeks and jowls.
