ISO: Deer Steak Recipe

One of my dad’s old friends gave him a deer steak, which he passed on to my husband because my dad doesn’t like it.

I’ve heard that deer steak has to be eaten HOT. Does anyone have a good deer steak recipe that they’ve tried and liked?

Much appreciated!

Aline :stuck_out_tongue:

Venison Barbecue

3 pounds boneless venison chunks
1 large onion
1/2 cup chopped green pepper
Water
2 teaspoon instant beef bouillon
1 can tomato soup - (10 to 11 oz)
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon thyme
1 tablespoon paprika
2 tablespoons brown sugar
Buns

Remove fat from meat and place meat in crock pot or slow cooker. Add onion, green pepper and water to cover. Add bouillon. Slow cook in crock pot until meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid.

Add rest of ingredients and stir to mix. Simmer for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time.

Spoon over toasted bun halves to serve.

Peppered Venison Steak

2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt – to taste

Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook in crock pot all day on LOW, or put it on at night and cook overnight.

Deer marinade

Yield: 1 servings

1 each Lemon, juice of

1/2 cup Vinegar, wine

1/4 tsp Tarragon

2 each Onions, sliced

1 tsp Chili powder

1/2 cup Water

2 tsp Salt

2 each Bay leaves

1/4 tsp Pepper, black

1/2 cup Tomato catsup

1 each Garlic clove, crushed

Procedures

Mix ingredients in a large bowl.

Place meat therein and turn several times.

Cover.

Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor.

Save marinade for soups, gravies, or later use with another meat.

Crockpot Venison

1 pound venison – cut into small chunks with fat removed
1 can beefy mushroom soup
1 can beef noodle soup
8 ounces fresh or canned mushroom pieces
Salt – to taste
Freshly-ground black pepper – to taste
Garlic powder – to taste
Worcestershire sauce

Heat 2 to 3 tablespoons of oil in a skillet and sear venison to seal its juices. Add venison and remaining ingredients to crock pot. Season with salt, pepper, garlic, seasoned salt, Worcestershire sauce or any other favorite spices. Cook in crock pot on LOW for four to five hours. Tastes great served over rice.

Aline - I am not a venison person (I like Bambi) but I have friends that can live on it - so here are af ew that they swear by. She has tons of them - let me know if there is something spceial you are looking for.

Kitchen Witch

Thanks KW! They actually sound pretty good.

Here’s a story that you might get a kick out of. When I was about 20, I was babysitting for my brother and had to make supper. They had a package of “ground beef” in the refrigerator. So I fried it up, made a mixture of “gravy pellets” and water that I added to the meat, then added soy sauce, and whatever I could think of. I wasn’t much of a cook back then so I just kept tasting and adding stuff. I really liked it and kept eating it, telling myself to leave some for them LOL.

The next day, I asked my sister-in-law what she thought of the dish. She said, “It was so awful. I had to throw it out!”. I was sort of hurt by her comment until she said, “I don’t like deer meat!”. LOL I couldn’t believe it was deer and not beef! :shock: I was also shocked to know that I liked it. That was the first and last time that I ever ate deer, over 20 years ago! :stuck_out_tongue:

I might get brave and taste this steak! :wink: :lol:

Aline -

She has well over 500 hundred venison recipes - like I said - they could live on it. Let me know if you want anything different and I will get it for you.

I tasted it once when I was very young - I really didn’t like it - and i didn’t know it was deer meat. I just figured that the woman who made it was a lousy cook and couldn’t cook worth a darn!!! I found out much later it was deer meat - no wonder I didn’t like it! She was a lousy cook anyway - boy could she screw up pancakes!!! Actually - she had a hard time boiling water and she never had the urge to learn either! She preferred to eat out or have someone else cook - I think she was just a lazy-butt!!!

KW

Venison is best eaten hot or warm otherwise it gets tallowy!
Here is one of many I have… this one is very good!

Recipe Name: VENISON CHOPS WITH MARCHAND DE MUSCADINE
Category: MAIN DISH
Serves: 4

SOURCE	THE TABASCO COOKBOOK                                  

8 4 oz venison chops, 1/2 in thick
1 Tsp. Tabasco Sauce
Salt, to taste
8 Tblsp Butter, softened, divided
1 Tblsp Oil
1/2 Each Green onion, sliced
1 Cup Red Wine, dry
1/2 Cup muscadine or grape jelly
1/4 Tsp. Tabasco Sauce
1/4 Tsp. Salt

Season chops with 1 teaspoon ( per 8 chops) Tabasco sauce; sprinkle with salt.

In a large skillet, over medium high heat, melt 1 tbls butter; add oil. Place chops in pan 4 at a time; cook 5 minutes turning once. Remove to serving platter; keep warm.

In same skillet, melt 1/4 of the butter. Add green onions.
Stirring frequently, cook 3 minutes or until tender. Stir in wine. Bring to boil rapidly until reduced to 1/2.

Stir in jelly until melted. Add remaining Tabasco sauce and salt. Remove from heat.

Stir in one-at-a-time remaining tbls butter until sauce is slightly thickened. Serve over chops.

Here is another very good one that comes from “Historical Scottish Recipes”:

Venison Collops

Venison, the meat of the Red Deer, is a traditional Scottish dish, but it must be well hung to bring out its full flavour and make it tender. Prince Charles Edward ate many a similar dish during his time in the Highlands.

Ingredients:
Pinch of ground mace
2 lb fillet of venison
1/2 pint brown gravy or rich beef stock
2 tablespoons butter
1 tablespoon flour
1/2 pint water
Salt and black pepper
1 teaspoon red currant jelly

Method:
Cut venison into thin slices and fry in hot butter until a rich brown on both sides. Remove meat and stir flour into butter. Add stock and water. Season with salt, pepper and mace. Put venison back into pan, cover and simmer very gently until tender. Skim the sauce. Add teaspoon
of red currant jelly and pour over collops.

We like to cook venison very simply in our houshold.
Our favorite way is to pound the venison steaks very thin then dredge in a little flour that is seasoned with salt, pepper, and garlic powder. The key is to pan fry these in butter for the best taste. Serve with smashed potatoes and milk gravy that you make using the extra flour from dredging and the pan scrapings.