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I TOO AM IN NEED OF VENISON RECIPES......ESPECIALLY FOR EASY MARINATES.

Thank you, Jennifer

1 large onion

1 cup of ketchup

1/4 cup vinegar

1 tablespoon mustard

1 tablespoon brown sugar

1 cup of water.

Put 3 tablespoons of oil in your skillet, add the deer steaks and one large sliced onion, seaon the meat with salt and pepper.  Brown the meat on both sides.  Mix the ketchup, vinegar, mustard, brown sugar and water in a large baking dish.  Place the steak in the baking dish with the sauce.  Bake at 350 degrees for  2 hours.

i actually make my marinade with bbq sauce, cider vinigar, and brown sugar.  Use equal amounts of bbq sauce and vinigar and about a quarter as much brown sugar.  Or you can leave out the brown sugar if you dont want it quite as sweet.

Lemon Juice works really well....My husband hunts and we process alot of the meat our selves...I use it like I would beef

Alot leaner, For Steaks, I use the marinade "Allegro" they have it in "Originall, And "Wild Game" it is very good

very good advice!!! try it!!

i'l try it too

I've cooked venison for many years. The best result is cooking any cut of the meat slowly. The longer it cooks, the better. Also, go to local hunting stores, I've bought many a cook book there with terrific results. Also more salt needs to be used in the cooking process. Any store bought marinades works well.

I've actually used ground venison in Goulash before and it was really good!  You can pretty much use it in recipe that calls for ground hamburg as it is leaner.  I browned the venison with chopped green pepper and onion, added some salt, garlic, and italian seasoning and simmered.  While that was cooking, I boiled the noodles.  When all was done, I drained what little grease there was and mixed it in with the noodles.  I then added 2 cans tomato sauce, 1 can tomato soup (no water), 2 cans diced tomatoes with basil and garlic and mixed together while cooking on med heat.  Once it warms up and sauce starts to bubble in middle, I cover and let simmer on low for 20 - 30 minutes so all the seasoning mixes well.  Top with Parmesan cheese, add a slice af garlic bread and enjoy!

My husband hunts and gets a deer most years since we have been here in Idaho. Luckily we do nont seem to have the 'gaminess' issue here. When I use the ground though, it is difficult to brown as it has little to no fat. If I use it for hamburgers I usually mix it with regular lean hamburger..At times to add a little fat I use a teaspoon of bacon grease to brown the meat. This does add a different taste and I suspect would get rid of any gaminess issue. The biggest issue we have found is the meat is rich so we eat less when it comes to steaks.We do not cook them long, o n the contrary, we love rare meat and cook them as we do any other steak. We use a steak rub on most of our meats (beef, pork, venison and even fish). The ones we use most are from Costco (Kirkland brand). Hope this helps!

When my husband and his buddy process our ground venison they mix in pork fat. This helps when you are browning the meat and since you drain of the grease after cooking it is still lean. Just an idea for the future. Also instead of steaks we cut roasts. They are great in the slow cooker and I usually use beef broth instead of water.YUM!!

If you ground your meat add a strip or two of bacon.  this makes for great burgers. 

What I do to reduce the gaminess taste is soak the meat in a salt water solution. This will draw the blood out of the meat. It will also turn the meat a gray color, but that's because your pulling the blood out.

soak the steaks in italiann salad dressing overnight, then cook on the grill.  The vinegar in the salad dressing gets rid of the gamey taste.  I prefer Good Season Italian dressing thea I mix myself.

I've always heard you need to soak your steaks overnight in milk to decrease the gaminess taste.

I Have had venison in my diet for most of my life and there many ways to cook it, here are some of my favorite ways.  to fry it cover it with flour and cook it in real butter. medium. Then to finish off the meal add some mashed potatoes and gravy and a vegie.  yumm yumm.  As far as the ground, you can add it to beef hamburger but I add sausage the balance is usually better.  and it helps to make the taste more mild. You can then use it in anything that you would regular beef burger.  If you have a  meat grinder it helps to send both the venison and pork through it at the same time  it blends it better that adding it to the pan separtely. You can make a nice stew out of the steak as well.  Starting a stew in the morning and letting is cook all day( all you will need to do is put the steaks in whole the cooking will crumble the meat in to nice soft peices. works great with thick chunks also. I take a roast size peice and put is in and let it cook so the size in not an issue. cooking it as stew peices or roast it will still keep a pink tone but you will know when is it done.  hope this helps enjoy. 

add onions.and garlic to the steak when cooking venison.

My husband and I both hunt,  I use the deer burger  just like I do beef, in chilli, hamburger helper and so on.   Deer steaks we cut up into strips and fry them with butter, garlic powder, onion powder, and steak sauce.  It's the best the kids love it.

Some times we marinade the steaks in soy sauce, brown sugar, vinegar and let it sit over night.  It's also very good.

  I have a great venison recipe that is easy & very tasty.  It's called

Count Pauls Stroganoff Venison-Made with fresh mushrooms, venison steak strips, that are floured, beef gravy sour cream, garlic onion butter & egg noodles.

If you would like the recipe just email me with the recipe name in the subject box & I will get you a copy.

**********************

Lori

PS...Milk is also a great addition to marinade being it tenderizes the steak.

I would like a copy of Pauls Stroganoff Venison recipe, please.  My husband hunts deer and we have a lot in our freezer. 

I am always looking for ways to cook it to save money.  Also, I have food allergies, so I have to

make scratch recipes (no store bought sauces, like A-1 or Heinz 57 or Worceshire (Sp?). 

Thanks.

Sunshine

Venison is easily cooked.  If it is in steak form you need to roll it in flour, seasoned to taste-I season with more than just salt and pepper, Emerils Steak Seasoning, Italian Seasoning whatever suits you.  The slower you cook the steaks the better.  I cook mine in Olive oil, butter, or canola oil, enough to keep them from sticking depending on how many I am cooking.  I add sliced or diced onion and sometimes bell pepper.  Again this varies.  When they have finished cooking I make a gravy with the dripping and serve with bisquits, potatoes or rice and a bean of some sort.

Another way is to marinade the steaks in an Italian dressing. I made up a package dressing that I bought that you add vinager to.  This way takes a little more of the game taste out. You can marinade for 6-12 hours, my husband says you don't have to leave it overnight.  Another marinade I have tried is the one mentioned before, Allegro, the "Original" or the "Wild Game".  These marinades are excellent on steaks as well.

My favorite way for venison is in sausage.  Grind the venison in a grinder and mix bacon ends with the lean venison and lots of sausage seasoning.  Sometimes you have to run the meats through two and three times.  Its worth it!

Dehydrated venison is wonderful!  The guys at deer camp can eat it quicker than you can make it.  All of us wives hide it!!

If you want to know more about southern venison just e-mail me and I will try my best to help you.