Topic profile page for venison.
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Topic "Venison" was discussed 16,383 times on 1,943 sites in last 3 months
Making canapes for my sister-in-laws wedding. Scottish... Making canapes for my sister-in-laws wedding. Scottish venison with a beetroot and orange chutney and smoked halibut with salsa verde. Yum! 2:53 AM Aug 15th from TwitterBerry
Started 16 hours, 3 minutes ago (2009-11-22 22:10:52)
by Zanadu
Yield 6 servings Ingredients 6 slices bacon, minced 2 tablespoons olive oil 1 teaspoon minced garlic 2 shallots, minced 2 pounds ground venison 1 tablespoon Worcestershire sauce 1 tablespoon chopped fresh parsley salt and pepper to taste 1 egg, beaten to mix 6 hamburger buns Directions Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into ...
Started 2 days, 4 hours ago (2009-11-21 09:56:00)
by JENNIELOU123
Do you give your dogs (if any) the bones from the cooked venison? DH is concerned it might encourage the dog to run deer. I can't imagine how a roast cooked in bourbon, apricots, onions, and rosemary could smell remotely like a wild deer. Your thoughts on this are most welcome.
Started 2 days, 23 hours ago (2009-11-20 14:35:00)
by JSnail
A week ago I prepared a spiced milk marinade for some venison to tenderize the meat. Fast forward a week later and I'm finally home ready to cook it. (work made life difficult this past week and I've not been able to get back to cook the meat till now). I normally don't leave any red meat over 2 or 3 days in the fridge before I cook it. However that meat already comes "aged". The venison I've ...
Started 3 days, 2 hours ago (2009-11-20 11:39:00)
by WoodieSC
Almost all the venison I've eaten over the years has been from either pre-rut buck or does. Most of it has been relatively tender and "non-gamey" tasting. There has been an occasional one that had more after-taste than others, but that doesn't surprise me because of the differences in food sources and (potentially) the processing of the meat itself. That taste difference could also be related ...
Started 4 days, 5 hours ago (2009-11-19 09:09:00)
by momsquid4u
Hi I always write everything down that I eat and I use Myfitnesspal. Last night we had venison back strap steak for dinner and when I enter it on the site it came back with 4 oz at 179 calories ( I did 3 oz ) no carbs 8 grams fat 68 grams protein Now does anyone know if this is true? if it was then I will not have a problem eatting it all the time as protein is my hardest ...
Started 4 days, 6 hours ago (2009-11-19 07:46:00)
by DonArkie
1 lb Venison Tenderloin, silver skin removed & cut into medallions 12 pc Bacon, I prefer Pettie Jeans Peppered Bacon 6 Jalapeno Peppers, cut in halves, seeded 10 oz Cajun Injectors Honey Bacon Marinade 4 tblspns Creole Seasoning, Tony Chacheres Creole Seasoning is OK 4 tblspns Olive Oil My Creole Seasoning ½ cup Kosher Salt 1/3 cup Paprika ¼ cup Granulated Garlic 4 ...
Started 4 days, 6 hours ago (2009-11-19 07:46:00)
by DonArkie
1 lb Venison Tenderloin, silver skin removed & cut into medallions 12 pc Bacon, I prefer Pettie Jeans Peppered Bacon 6 Jalapeno Peppers, cut in halves, seeded 10 oz Cajun Injectors Honey Bacon Marinade 4 tblspns Creole Seasoning, Tony Chacheres Creole Seasoning is OK 4 tblspns Olive Oil My Creole Seasoning ½ cup Kosher Salt 1/3 cup Paprika ¼ cup Granulated Garlic 4 ...
Started 4 days, 6 hours ago (2009-11-19 07:25:00)
by DonArkie
Bacon Honey Venison with Brown Onion Gravy 1 lb Venison Tenderloin, remove silver skin & cut into medallions 6 oz Cajun Injectors Honey Bacon Marinade inject into venison medallions Salt & Black Pepper, to taste Oil, for frying. Clean & remove any silver skin from venison. Cut venison into ½ medallions. Inject about ½ ounce of Honey bacon marinade into each medallion. Season...
Started 4 days, 6 hours ago (2009-11-19 07:25:00)
by DonArkie
Bacon Honey Venison with Brown Onion Gravy 1 lb Venison Tenderloin, remove silver skin & cut into medallions 6 oz Cajun Injectors Honey Bacon Marinade inject into venison medallions Salt & Black Pepper, to taste Oil, for frying. Clean & remove any silver skin from venison. Cut venison into ½ medallions. Inject about ½ ounce of Honey bacon marinade into each medallion. Season...
Started 6 days, 5 hours ago (2009-11-17 09:07:00)
by DonArkie
Ingredients for meatballs 1/2lb ground Venison 1/2lb Ground Hog 1 slice White Bread, ripped up in chunks 2 cloves Garlic , minced Pinch Dried Parsley tea spn Dried Thyme tea spn Dried Oregano 1 Egg, beatin Mix well, blend all ingredients together, roll in 4 oz meatballs (size of golf ball) Cook in oven proof skillet over medium heat. Brown all sides , preheat oven to 375 ...
Started 6 days, 5 hours ago (2009-11-17 09:07:00)
by DonArkie
Ingredients for meatballs 1/2lb ground Venison 1/2lb Ground Hog 1 slice White Bread, ripped up in chunks 2 cloves Garlic , minced Pinch Dried Parsley tea spn Dried Thyme tea spn Dried Oregano 1 Egg, beatin Mix well, blend all ingredients together, roll in 4 oz meatballs (size of golf ball) Cook in oven proof skillet over medium heat. Brown all sides , preheat oven to 375 ...
Started 5 days, 6 hours ago (2009-11-18 07:49:00)
by DonArkie
Meatloaf 1 lb Venison, ground 3/4 cup Onion, peeled & chopped 1/3 cup Saltine Cracker, broken up 2 tblspn Creole Seasoning, anyones (I make my own) 1 Egg, beaten 3 tblspn Milk Potato Topping 2 cups Mash Potatoes, perpared 1 11 oz can Corn, drained 1/4 cup Red Bell Pepper, chopped 1/2 cup Shreaded Cheese Heat oven to 375 degrees, in large bowl combine meatloaf mixture (...
Started 6 days, 23 hours ago (2009-11-16 14:49:00)
by geo57
Venison Via My Mosin Nagant South Central Nebraska, 11-15-09, 7 am. Range was 110 yards from my home made ground blind . 1944 MN M44, 7.62x54r with a Privi Partizan 150 gr. SP. Certainly not a wallhanger or one of my better bucks, but harvesting him with my MN , my 25th deer overall, made it sorta special . He field dressed 155 lbs....
Started 2 days, 13 hours ago (2009-11-21 00:56:00)
by Dredly
Hopefully I'll harvest another doe in Rifle season, as I've already got about 50 pounds of ground in the freezer I'm hoping to get another 10 - 15 ground and get make some jerky, venison sticks (venison slim jims)... etc anyone have good tips? do I grind the meat first? seasoning suggestions? we have a dehydrator (sp?) that will be used to do the drying this year... if that matters
