Who here has some good Venison or other game recipes?
Recipies & Cooking
Venison and Other Game Recipes
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Not the best picture, but here's this year's corned venison. Turned out excellent again. I might try and remove the meat from the neck this fall if I get a large enough deer. Might be easier to make sandwiches that way. The way I make it with bone-in the meat just falls off the bone and shreds.
Venison Hungarian Style Goulash
1 1/2 lb. Venison Stew meat
1 tsp Salt
½ tsp Pepper
2 Tbsp Butter
1 Tbsp Hungarian Sweet Paprika
2-3 Tbsp Flour
1-14 oz. can Stewed Tomatoes
1 can Beef Broth
4 Carrots cut up
2 Potatoes cut up
Sprinkle meat with salt and pepper and flour. Brown in melted Butter. Add Paprika and stir. Add Tomatoes and beef broth. Cover and simmer for 45 minutes. Add carrots and potatoes and simmer for 45 more minutes. Serve with Spaghetti. If you like a juicier goulash, cook the spaghetti separately and serve the goulash on top of the spaghetti. If you like a thicker goulash, cook the spaghetti in the goulash for the last 15 minutes. This recipe can be done in the Crock Pot or a pressure cooker. If using a pressure cooker, set it for 40 minutes on high pressure and release the pressure after 10 minutes. Cook the spaghetti on the stove, or in the juices after the stew has been cooked.
1 1/2 lb. Venison Stew meat
1 tsp Salt
½ tsp Pepper
2 Tbsp Butter
1 Tbsp Hungarian Sweet Paprika
2-3 Tbsp Flour
1-14 oz. can Stewed Tomatoes
1 can Beef Broth
4 Carrots cut up
2 Potatoes cut up
Sprinkle meat with salt and pepper and flour. Brown in melted Butter. Add Paprika and stir. Add Tomatoes and beef broth. Cover and simmer for 45 minutes. Add carrots and potatoes and simmer for 45 more minutes. Serve with Spaghetti. If you like a juicier goulash, cook the spaghetti separately and serve the goulash on top of the spaghetti. If you like a thicker goulash, cook the spaghetti in the goulash for the last 15 minutes. This recipe can be done in the Crock Pot or a pressure cooker. If using a pressure cooker, set it for 40 minutes on high pressure and release the pressure after 10 minutes. Cook the spaghetti on the stove, or in the juices after the stew has been cooked.
For those asking about wild turkey…
With the breast meat, these aren’t dirty farm animals that are raised in filth and need to be cooked to high temps to kill bacteria. The breast meat is cooked through in the mid-upper 140* range. Unless you’re slow cooking, wild turkey breast should be cooked through but that’s it. I found the sweet spot for my thermometer to be 147*, then tent in foil for 10-20 minutes.
The recipe listed below by “papiman” is actually mine that I put on here years ago. One word of caution for the way he has it is the salt content. I make my own seasoning blends and don’t add salt to them.
I use a Cajun or Southwest style seasoning, garlic powder, rosemary and olive oil. Black pepper and salt to taste. Leave in ziplock bag for a minimum of 24 hours and up to 3-4 days. Smoke at 225* until internal is 147*.
That exact recipe works great for full muscle roasts from venison hindquarters or large pieces of backstrap. Just get it to 125-130* internal for medium rare. When I butcher my deer, I separate the whole muscles in the hindquarters and freeze whole instead of cutting into steaks. With the backstraps, I cut them into 1/3’s. You can always cut steaks later. Freezing larger pieces is easier to cut and package plus the less surface area there is, the better the meat takes to being frozen.
For wild turkey legs and thighs, I have found that only long cooking is best to get them tender. My typical method is to slow cooking them until they fall apart, then make a gravy and serve over wide egg noodles.
With the breast meat, these aren’t dirty farm animals that are raised in filth and need to be cooked to high temps to kill bacteria. The breast meat is cooked through in the mid-upper 140* range. Unless you’re slow cooking, wild turkey breast should be cooked through but that’s it. I found the sweet spot for my thermometer to be 147*, then tent in foil for 10-20 minutes.
The recipe listed below by “papiman” is actually mine that I put on here years ago. One word of caution for the way he has it is the salt content. I make my own seasoning blends and don’t add salt to them.
I use a Cajun or Southwest style seasoning, garlic powder, rosemary and olive oil. Black pepper and salt to taste. Leave in ziplock bag for a minimum of 24 hours and up to 3-4 days. Smoke at 225* until internal is 147*.
That exact recipe works great for full muscle roasts from venison hindquarters or large pieces of backstrap. Just get it to 125-130* internal for medium rare. When I butcher my deer, I separate the whole muscles in the hindquarters and freeze whole instead of cutting into steaks. With the backstraps, I cut them into 1/3’s. You can always cut steaks later. Freezing larger pieces is easier to cut and package plus the less surface area there is, the better the meat takes to being frozen.
For wild turkey legs and thighs, I have found that only long cooking is best to get them tender. My typical method is to slow cooking them until they fall apart, then make a gravy and serve over wide egg noodles.
I have a bunch of rabbits by my place. I normally don't hunt them because we don't really care for them, typically very dry because they have zero fat. I'm thinking of taking out a few and trying my corned venison recipe on them, you know...Corned Rabbit. Anyone ever try it or even heard of it? Thanks
Venison Cheddar Snack Sticks
Ingredients
4 Pounds Ground Venison
1 ½ Pounds Ground Pork
½ Pound High Temp Cheddar
2 Tbsp Garlic Powder
2 tsp Onion Powder
2 tsp Brown Sugar
2 tsp Black Pepper
2 Tbsp Kosher Salt
2 tsp Red Chili Flakes
2 tsp Smoke Paprika
2 tsp Mustard Seeds
1 tsp Morton’s Quick Cure
1 Cup Ice Cold Water
Collagen Casings
Instructions
Ground the venison and the pork together on the course grate. Place the grinded meat into the freezer for a few minutes to get very cold again. Grind again with the fine grate. Combine all seasonings except the cure and mix into the meat For a hotter snack stick, add more chili flakes or your other favorite hot mix (I use my own, dried from peppers from my garden). Mix the cure in the ice cold water then add to the meat. Mix until tacky. Add the cheese. Stuff into casings and let it sit in the fridge overnight. Dry the casings in the oven at 140 degrees or in the smoker without smoke for 1 hour. Increase the temperature of the smoker to 180 degrees and smoke the sticks until the internal temperature of 155 degrees. Remove sticks from the smoker and place them in ice cold water for 5 to 10 minutes. Hang the snack sticks or place on a cookie sheet until dry, about 1 hour. Cut into pieces of desired size and place in the refrigerator for up to two weeks or freeze in vacuum bags for up to 6 months.
Ingredients
4 Pounds Ground Venison
1 ½ Pounds Ground Pork
½ Pound High Temp Cheddar
2 Tbsp Garlic Powder
2 tsp Onion Powder
2 tsp Brown Sugar
2 tsp Black Pepper
2 Tbsp Kosher Salt
2 tsp Red Chili Flakes
2 tsp Smoke Paprika
2 tsp Mustard Seeds
1 tsp Morton’s Quick Cure
1 Cup Ice Cold Water
Collagen Casings
Instructions
Ground the venison and the pork together on the course grate. Place the grinded meat into the freezer for a few minutes to get very cold again. Grind again with the fine grate. Combine all seasonings except the cure and mix into the meat For a hotter snack stick, add more chili flakes or your other favorite hot mix (I use my own, dried from peppers from my garden). Mix the cure in the ice cold water then add to the meat. Mix until tacky. Add the cheese. Stuff into casings and let it sit in the fridge overnight. Dry the casings in the oven at 140 degrees or in the smoker without smoke for 1 hour. Increase the temperature of the smoker to 180 degrees and smoke the sticks until the internal temperature of 155 degrees. Remove sticks from the smoker and place them in ice cold water for 5 to 10 minutes. Hang the snack sticks or place on a cookie sheet until dry, about 1 hour. Cut into pieces of desired size and place in the refrigerator for up to two weeks or freeze in vacuum bags for up to 6 months.
Turkey recipie 1 tbsp cajun seasoning 2 tbsp olive oil 1 tbsp kosher salt 1 tsp black pepper 1 tsp garlic pd 1 tsp fresh rosemary brine for 3-4 days smoke at 225 degrees 3-4 hours internal temp 147- 150 baste 2-3 times with a good bacon grease during cook time tent with foil when done 15-30 minutes and thin sliceed
I haven't had wild turkey in a while but what I learned after yeas of not really liking the breast is to marinate it. What I saw on some cooking show was to marinate it Before you freeze it. Since doing that it comes out much better. My favorite way has been to make strips out of it. Cut it cross grained and just give it an egg wash and your favorite breading than pan fry. I tried it in the air fryer and it was too dry, oil fry was much better.
The legs and thighs I just make in the slow cooker, beef broth and lots of onions, all day till the meat falls off.
The legs and thighs I just make in the slow cooker, beef broth and lots of onions, all day till the meat falls off.
Polski- I tried your corned venison recipe (neck roast). Only had a 3lb neck roast so i also made a regular corned beef brisket/flat that you buy over St. Patty's. Made reubens with both and the guys I was with all preferred the venison version. Only change to your recipe is my pressure cooker failed (need a new gasket) so I ended up putting it in a crock pot for 7-8 hours with beef stock. I love regular venison roasts in a crock pot (neck, round etc) but it is always good to try something different.
Will also definitely try smoking a round venison roast using Migr8r's recipe
Will also definitely try smoking a round venison roast using Migr8r's recipe
Smoked venison roast-
2# whole muscle HQ roast or backstrap roast. The “football” roast is my personal preference.
1 TBSP each of- kosher salt, black pepper, olive oil.
1/2 TBSP each of- garlic powder (or 3 minced/mashed fresh cloves) and fresh minced rosemary
Combine all ingredients in a ziplock, add meat and coat evenly. Leave in fridge for 24 hours or up to 3-4 days.
Smoke at 200-225* until internal is 130-135*. Tent in foil for 15-20 minutes. There isn’t a lot of residual heat to continue cooking after removed from smoker, so you want to cook it until the internal temp is close to what your preferred doneness is. I don’t recommend going beyond 135* however. 132* on my thermometer is a perfect rare side of medium rare.
I prefer slicing thin to 1/8”. Leftovers make excellent sandwiches on a Kaiser roll with mayo, horseradish, swiss cheese and raw onion.
I use the exact same recipe for wild turkey breast but cook to an internal temp of exactly 147*. It is by far the best wild turkey that you will ever have.
2# whole muscle HQ roast or backstrap roast. The “football” roast is my personal preference.
1 TBSP each of- kosher salt, black pepper, olive oil.
1/2 TBSP each of- garlic powder (or 3 minced/mashed fresh cloves) and fresh minced rosemary
Combine all ingredients in a ziplock, add meat and coat evenly. Leave in fridge for 24 hours or up to 3-4 days.
Smoke at 200-225* until internal is 130-135*. Tent in foil for 15-20 minutes. There isn’t a lot of residual heat to continue cooking after removed from smoker, so you want to cook it until the internal temp is close to what your preferred doneness is. I don’t recommend going beyond 135* however. 132* on my thermometer is a perfect rare side of medium rare.
I prefer slicing thin to 1/8”. Leftovers make excellent sandwiches on a Kaiser roll with mayo, horseradish, swiss cheese and raw onion.
I use the exact same recipe for wild turkey breast but cook to an internal temp of exactly 147*. It is by far the best wild turkey that you will ever have.
Not sure where my original recipe went, but here's my latest...
Corned Venison
2 medium neck roast, about 8 lbs total.
(I've also used shoulder and lower leg meat)
2 quarts of water
1 cup of canning/pickling salt
1 cup sugar
1/2 cup Mortens Tender Quick
1/2 cup Pickling spice
Mix and boil, let cool
Add meat in container with cooled brine,
(container should not be aluminum)
add enough water to cover meat,
refrigerate for 7 days, stir each day.
Rinse and soak in cold water, 2 hours.
Pressure cook, 45 min. at 10 lbs pressure.
Remove from heat, let cool til pressure is normal.
Corned Venison
2 medium neck roast, about 8 lbs total.
(I've also used shoulder and lower leg meat)
2 quarts of water
1 cup of canning/pickling salt
1 cup sugar
1/2 cup Mortens Tender Quick
1/2 cup Pickling spice
Mix and boil, let cool
Add meat in container with cooled brine,
(container should not be aluminum)
add enough water to cover meat,
refrigerate for 7 days, stir each day.
Rinse and soak in cold water, 2 hours.
Pressure cook, 45 min. at 10 lbs pressure.
Remove from heat, let cool til pressure is normal.
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