Doos

bought some chops and cooked them up yesterday. They have a rather gamey (yes I know) taste.

Usd some garlic cloves cut up and thn seared the meat. reduced the heat and simmered with berry juice (I don't use wine in food). As the juice reduced to a really nice sauce and the meat got done, I added some mushrooms. Sauce and mushrooms were ok, the meat wa tender but that taste does take ome getting used to.

Any better methods? Should I marinade?

__________________
Don't be alarmed, I'm an African.

Conscience is what hurts when everything else feels good.

silverback

My wife always soaks the meat in milk before using it. This takes some of the gaminess taste out.

cj2112

Try making chili out of it....the best chili I ever had was venison

Doos

Define chili....

__________________
Don't be alarmed, I'm an African.

Conscience is what hurts when everything else feels good.

JadziaDax

Funny you should ask what to do with venison...
I was one of the "lucky" ones to get tickets to see Emeril Live, and the show I was on just happened to be "Kicked Up Venison".

I will include the recipes for you momentarily...

JadziaDax

Venison Terrine
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live Episode: Kicked Up Venison

Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Inactive Prep Time: 16 hours
Yield: 1 terrine, 10 to 12 servings

Ingredients
1 pound boneless venison shoulder, cubed
8 ounces cooked ham, cubed
8 ounces pork fat, cubed
1/2 cup Port
2 tablespoons Cognac
2 bay leaves, crumbled
1 tablespoon chopped garlic
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
Pinch cayenne
2 tablespoons chopped parsley
1 teaspoon salt
2 large egg whites
Toast points, crackers, or large croutons, accompaniment
Hot mustards or currant jam, accompaniment

Preparation
In a large bowl, combine the venison, ham, pork fat, Port, Cognac, bay leaves, garlic, lemon and orange zests, allspice, pepper, and cayenne. Toss to coat evenly. Cover, refrigerate, and marinate for 8 hours.

Preheat the oven to 350 degrees F. Lightly grease a 4 by 8 1/2-inch loaf pan.

Drain the meat mixture in a colander. Discard the liquid and the bay leaves. Add the parsley and salt. Grind in a meat grinder fitted with a rough die, or pulse in batches in a food processor, leaving the meat chunky. Place in a bowl and mix in the egg whites.

Transfer to the prepared pan, tapping on the counter to evenly distribute. Cover tightly with aluminum foil and place in a large roasting pan. Fill the roasting pan with water to come halfway up the sides of the terrine. Bake until an instant read thermometer reads 160 degrees F. and the juices run yellow (not pink), 1 1/4 to1 1/2 hours.

Remove from the oven and remove the aluminum foil. With a bulb baster, remove any excess fat on the surface. Recover with aluminum and top with the bottom of an equal-sized pan. Weight the pan with weights or large cans and refrigerate for 8 hours.

To serve, slice as desired and serve as an hors d'oeuvre or appetizer with toast points, mustard or jam.

JadziaDax

Tex-Mex-style Venison Chili
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live Episode: Kicked Up Venison

Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Yield: 6 to 8 servings

Ingredients
1/4 cup vegetable oil
1 1/2 pounds boneless venison rump, cut into 1/2-inch cubes
1/2 pound ground venison, or ground pork
1 tablespoon Essence, recipe follows
2 cups chopped yellow onions
2 tablespoons minced garlic
2 to 3 large jalapenos, seeded and minced, to taste
3 tablespoons chili powder
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 (15 1/2-ounce) can crushed tomatoes and their juices
1 (12-ounce) bottle beer
1 1/2 cups beef stock
2 tablespoons masa harina
1/4 cup water
1/4 cup chopped fresh cilantro leaves
Grated cheddar cheese, garnish (Longhorn: recommended)
Minced yellow onions, garnish
Cornbread, corn muffins or garlic bread, optional accompaniment

Preparation
In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Essence, and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.

In a small bowl, dissolve the masa in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste.

Ladle into chili bowls. Sprinkle with grated cheese and minced onions. Serve with hot cornbread, muffins or garlic bread, as desired.


Essence (Emeril's Creole Seasoning)

Ingredients
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Preparation
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Doos

thats rather comprehensive, thanks!

__________________
Don't be alarmed, I'm an African.

Conscience is what hurts when everything else feels good.

JadziaDax

Italian-Style Venison Stew with Egg Noodles
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live Episode: Kicked Up Venison

Prep Time: 25 minutes
Cook Time: 2 hours
Inactive Prep Time: 24 hours
Yield: 6 to 8 servings

Ingredients
3 pounds venison stew meat, such as round or roast, trimmed and cubed
4 cups dry red wine
1 cup red wine vinegar
1 1/2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic, smashed
1 sprig fresh rosemary
2 sprigs fresh thyme
4 cloves
8 parsley stems
3 bay leaves
1 1/2 teaspoons juniper berries
1 teaspoon black peppercorns
4 ounces pancetta or bacon, chopped
2 teaspoons minced garlic
4 tablespoons unsalted butter
8 ounces wild mushrooms, wiped clean and stems trimmed, or quartered button mushrooms
12 ounces wide egg noodles
Chopped parsley, garnish

Preparation
In a large non-reactive bowl, combine the meat, wine, vinegar, 3/4 cup onions, 1/2 cup carrots, 1/2 cup celery, garlic, rosemary, thyme, cloves, parsley stems, bay leaves, juniper and peppercorns. Stir to combine, cover, and marinate 24 to 36 hours, refrigerated.

Drain the meat thoroughly, reserving the liquid, and pat dry.

In a large pot, cook the pancetta over medium heat until brown and the fat is rendered. Remove and drain on paper towels. In batches, add the drained meat and cook, stirring, until browned on all sides, about 10 minutes. Remove from the pan. Add the remaining onions, carrots, and celery, and the minced garlic. Cook, stirring, until soft. Add 1 cup of the reserved marinade and bring to a boil, stirring to deglaze the pan. Return the meat and pancetta to the pan and add enough marinade to come halfway up the sides of the meat. Reduce the heat, cover slightly, and simmer until the venison is tender, stirring occasionally, about 1 1/2 hours. (The cooking liquid should reduce and thicken as the meat cooks, yet add additional liquid should be added as needed to keep the meat halfway covered during cooking.)

In a large skillet, melt 2 tablespoons of the butter in a large skillet. Add the mushrooms and cook until tender and starting to brown. Remove from the heat and reserve.

Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain well and return to the pot. Toss with the remaining 2 tablespoons of butter and cover to keep warm until ready to serve.

To serve, place the egg noodles in a large serving bowl. Top with the stew and arrange the cooked mushrooms over the stew. Garnish with fresh parsley and serve.

JadziaDax

Grilled Venison with Braised Red Cabbage and Mashed Potatoes
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live Episode: Kicked Up Venison

Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: 10 servings

Ingredients
1 1/2 teaspoons salt
3/4 teaspoon juniper berries
3/4 teaspoon black peppercorns
Pinch allspice
1 1/4 pounds venison sirloin, cut into 4 equal portions and pounded thin
1 pound venison tenderloin, cut into medallions
1 pound venison sausages
2 cups veal stock, or beef stock
1 cup apple cider
3 tablespoons chopped shallots
1/4 teaspoon freshly ground black pepper
2 teaspoons Creole mustard, or other spicy whole-grain mustard
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons minced parsley, plus more for garnish
Mashed Potatoes, recipe follows
Braised Red Cabbage, recipe follows

Preparation
Preheat a grill.

Make a seasoning salt by processing the salt, juniper, peppercorns, and allsice in a spice grinder, coffee grinder, or blender.

Place the venison on a work surface and sprinkle on both sides with the seasoning. Grill the sirloin and tenderloin on both sides until medium-rare, about 1 minutes per side for the sirloin and 2 minutes per side for the tenderloin. Grill the venison sausages until they are cooked through, about 6 to 8 minutes.

While the venison is cooking: In a medium saucepan, bring the veal stock, cider, shallots and pepper to a boil. Reduce the heat and simmer until the mixture is reduced by half. Whisk in the mustard. Working on and off the heat, whisk in the butter in pieces. Remove from the heat add minced parsley and adjust the seasoning, to taste. Serve as soon as possible.

To serve, spoon the mashed potatoes into the center of 4 large plates and top with the venison. Spoon the sauce over the meat, and arrange the red cabbage around the sides of the plate. Garnish with parsley and serve.


Mashed Potatoes

Ingredients
8 large Idaho potatoes (about 3 pounds), peeled and cut into 1-inch pieces
2 teaspoons salt
1 cup heavy cream
6 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper

Preparation
In a medium saucepan, cover the potatoes with water by 1 inch and add 1 teaspoon of the salt. Bring to a boil, reduce the heat, and cook at a low boil until the potatoes are fork-tender, 12 to 15 minutes. Drain in a colander. Return the potatoes to the saucepan and cook for 1 minute get rid of excess moisture. Add the cream, butter, remaining 1 teaspoon salt, and the pepper. With the heat on medium-low, mash until well blended, 4 to 5 minutes. Remove from the heat and cover to keep warm until ready to serve.


Braised Red Cabbage

Ingredients
1 1/2 teaspoons olive oil
1/4 cup chopped onions
4 cups coarsely shredded red cabbage (about 1/2 head)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup apple cider vinegar
2 bay leaves
2 whole cinnamon sticks
1/4 teaspoon ground allspice
1/2 cup water
3 tablespoons sugar

Preparation
Heat the oil in a large nonreactive skillet over high heat. When the oil is hot, add the onions, cabbage, salt, and pepper and stir-fry for 1 minute. Add the vinegar, bay leaves, cinnamon, allspice, and water, and stir and simmer for 3 minutes. Stir in the sugar and cook, stirring and folding the ingredients through the cabbage, for 2 minutes.

Cover the pot and cook over high heat 3 minutes. Reduce the heat to medium and cook for 15 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 15 minutes. Serve immediately.

Yield: about 2 cups

cj2112

you forgot to say BAM!

JadziaDax

Sometimes I say to myself, "Self..."

duckduck

We just always BBQ'd ours. The deer always eat so much of our corn crops that they don't really have all that gamey a taste to them. More like exotic beef. We just cook them like we cook steaks, only not so rare.

__________________
Lead me, follow me, or get out of my way!

rockzilla

You shouldn't have to marinate venison too much, as long as it's from a young, farm-raised deer. The really good stuff shouldn't taste very gamy at all. If you do marinate, do it for 1 or 2 hours tops, red wine is the marinade of choice (but I'll put red wine in anything), but there's nothing wrong with acidic fruit juices or vinegar. Don't cook it as long as you would cook beef either, venison isn't as fatty and dries out easily.

splck

I like to cook mine with a minimum of overbearing rubs or marinades. I have had some "gamey" venison a few years ago, and I can't say I cared for it and I can understand why some people are reluctant to try it. Now that I do the hunting (and more importantly the dressing of the animal) in an area with lots of alfalfa, it tastes great, kinda like lamb.

JadziaDax...that's a nice selection of recipies....thanks

__________________
nice line eh?

debaser

Make a stew out of it. Heres my recipe:

Debasers Dirty Ass Stew

1 lb or so of venison (or elk, beef, antelope, lamb, whatever...)
4 cloves of garlic
1 onion (red)
2 leeks
2 potatoes
1 lb carrots
1 large parsnip
1 large turnip
Lots of cheap beer (I use Fosters or Michelob Dark)
1 shot of whiskey or bourbon

Large stew pot


----

Cube about a pound of meat, then brown it with a bit of garlic and rosemary. Set it on a paper towel to drain.

Fill the pot most of the way with water.

Chop all of the vegetables, add them to the water along with a few bay leaves and an oilcan of Fosters. Bring to a boil. Add the meat.

Cover and let simmer for a few hours (the longer the better), replaceing lost water with beer when it gets to thick.

After a few hours, fill with beer to the original level, ad a shot of whiskey (JD does just fine, nothing to sweet), and throw in about a cup of barley. Cook for another 30 minutes or so, stirring regularly to prevent burning.

Enjoy with a good dark bread and some ale.

__________________

VWBugGuy

Getting rid of gaminess in venison....

I use gingerale. Either soak the venison in gingerale or cook it in it. It's acidic enough to open the pours and the ginger seem to remove most of the gamey taste. Good luck!

eribrav

There are several things that are key to getting quality, non-gamey tasting venison.

First, and foremost is how you handle the animal from the time immediately after you shoot it. It should be gutted immediately, rinsed inside the body cavity, and rapidly cooled. In our northern climate it works best if you can use snow to cleanse the body cavity, then get the animal hung up in a garage or other shaded area in the cold air.

Second, you should not be eating venison steaks. Making a steak involves cutting through bone, and that imparts gaminess to the meat. Venison should be cut into roasts and fillets, following the natural anatomy of the muscle groups.

Finally, store it properly in the fridge or freezer, preferably in a vacuum sealed plastic container.

Then you won't have to worry about recipes for gamey meat. You can cook it however you want, and since it's not gamey to begin with, you don't have to try masking the meat's flavor.

Charlatan

Wow... this is an *old* thread.
Sorry, it just had to be said.
When you eat venison, just make sure it's dead.

Best venison I've ever had was a filet. Rich but not gamey at all.

__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke

CandleInTheDark

Buying... venison?? *confused*

Slice it thin, throw it in a skillet, some onions and you're good to go!

__________________
Where there is doubt there is freedom.

rthmchgs

I'm not sure how to make it (I'm really just throwing the idea out there) but a guy at work makes excellent venison BBQ.