Homemaking - Family Food Tips
Cooking Venison, Elk, or Other Game Meat
Use the meat like beef in recipes that are highly spiced or flavored. Use the ground meat in Italian recipes with LOTS of herbs, or Mexican recipes with lots of peppers. Do things like Swiss steak with the steak. Do the roasts with sauces. Deer meat will be drier than beef, so you don't want to use a dry heat method--keep plenty of moisture on the meat at all times. -- Kysa
Cook the venison roast in the crockpot, pour over just a bit of water (maybe an half-inch in the bottom of the crock) and sprinkle onion soup mix on top. Or I pour cream of mushroom soup on top. But the idea is to cook it slowly in the crock to hold in the moisture. It turns out moist and falling-apart-tender. -- Roxanne
Venison is wonderful!! Don't be afraid to cook with it, use it in any of your favorite recipes that call for beef or pork. I do soak mine in a mixture of milk and vinegar (3 parts milk 1 part vinegar) it removes the gamey taste and tenders up those tough cuts. I would soak it at least 2 hours. -- Michele B.
Elk!
Tip from Laurajean
Just toss a hunk of that meat in your crock pot, toss in some veggies, pour some Italian Salad dressing over it and cook on low all day.
OR, Get a good boneless cut (3-5 lbs)of that elk meat, slice it very thin. Mix up 1/2 cup soy sauce, 1/4 cup Worcestershire sauce 1 tsp garlic powder and 1 tsp ground ginger. Layer the meat slices with the sauce in the crock pot. Cook on low for 7-8 hours. You can thicken the sauce with some cornstarch and water if you want to. I layer this meat on hamburger buns/hoagie buns/whatever. Add a slice or 2 of pineapple and sprinkle some green onions. This makes a real YUMMY sandwich.
Cut up some of the meat into hunks, mix up a pkg of dry onion soup with a couple of cans of cream of mushroom soup. Place all of it in the crockpot. Cook on low 7-8 hours. Serve over rice or noodles. This is good. (You can do this with chicken, too.)
A good way to serve your elk meat
Posted By: Angeladawn
Put it in the crock pot with a little mustard (or a teaspoon of vinagar) and probably a little (1/2 cup) water. If it wasn't such a lean meat, you wouldn't need any liquid. Let it cook until it pulls apart and have them serve it over egg noodles, rice or baked potatoes.
Chicken Fried Venison Pocket with Jalapeno Honey Mustard
By: Michele B
2 4-ounce pieces venison loin
2 cups flour
2 eggs, beaten
1 cup Japanese bread crumbs
GARNISH:
2 12-inch flour tortillas
1/2 cup roasted corn kernels
1 /2 cup black beans, cooked
1 cup baby lettuce
1 /2 cup red onion, sliced thin
1 tomato, medium ripe, sliced
Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350 degree oven until medium rare, 3 to 5 minutes. Serve with Jalapeno Honey Mustard Sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.
JALAPENO HONEY MUSTARD SAUCE:
2 ounces pommery mustard
2 ounce honey
1 teaspoon jalapeno, minced
Combine all ingredients together. Serve with Chicken Fried Venison Pocket
Crock Pot Venison Meat Loaf
By: Laurajean
1 egg
1/4 cup milk
3 slices of bread, "crumbed"
1 small onion, finely chopped
1 small green pepper, finely chopped
1 tsp salt
1/4 tsp pepper
1 1/2 lbs ground venison
1/4 cup of ketchup
Beat egg and milk. Stir in bread crumbs, onion, green pepper, salt and pepper. Add the venison and mix well. Shape into a round loaf (or whatever shape to match your crock pot). Place in the bottom of crock pot. Spread ketchup on top of loaf. Cover and cook on high for 1 hour. Reduce heat to low and cook for 7-8 hrs longer or until meat is no longer pink.
Variations:
Add a 10 oz pkg of frozen, chopped spinach (thawed and drained)
Spicy: omit salt, pepper and ketchup. Add a pkg of Taco seasoning, and top meatloaf with enchilada sauce or salsa.
You can also add veggies to this as it cooks, such as potatoes, cut into small chunks, carrots, celery, onion, etc.
My All-Time Favorite Crock Pot Recipe!
Posted by Laurajean
Hunk of meat (Beef, Deer roast, chicken, pork, etc)
You can cut this into hunks or chunks or whatever size you want.
Mix the following:
1 or 2 cans cream of mushroom soup, undiluted
1 envelope onion soup mix
dash each of soy sauce and worcestershire sauce
any of your favorite dried (or fresh) herbs
Pour this over the meat and cook on low all day long.
This is good! Serve it with rice or noodles.
Visit our Cooking and Food Index for many new ideas!
