How do u cook venison (deer)?

Answer 1

My favourite way is in a burger.

Grind up the meat, and an egg, some breadcrumbs, parsley, thyme, rosemary, chili peppers, and a touch of olive oil.

Then get the BBQ going. And invite me.

Answer 2

Again, treat like beef but...

Cook on a slightly cooler heat for longer and because venison is usually very lean, has no fat.

Take a vegetable knife and pierce the meat on it's smoothest side to about 1 inch deep. Push unsalted butter into the holes to keep some moisture in the meat.

Fruit sauces are great also like red or black currants, raspberry or plum.

Take the fresh fruit and wash in the sink. Then soak in a bowl of salted water for 30 minutes so that any maggots bail out.

In a sauce pan put 1 pint of water and bring to the boil. Add the chosen fruit, chopped, turn down to a simmer and leave for 15 minutes.

Add one cup of caster sugar and a vanilla pod or vanilla essence if you cant get a pod. Allow the sugar to dissolve and simmer on a VERY low heat for 5 minutes.

Then place a seive over a bowl and pour through the sauce. Use the back of a dessert spoon to squeeze any extra juice from the fruit and presto!

Either pour over the venison and carve at the table, or carve in the kitchen and drizzle a little of the sauce over the meat on each plate.

Answer 3

Tastes great in chili. There's a LOT less fat in deer than beef so if you're baking it like you would a steak, add a little extra of whatever liquid you'd use with beef. Didn't get a chance to go hunting this year. :-( But I usually split the deer up into steaks, stew meat, burger and sausage, and of course leave some for jerky! Nuttin quite like deer jerky. Basically the same way you'd split up a side of beef at the butcher. All of the "parts" have a lot of different ways to cook em up. Just allow for the lack of fat byadding a little extra moisture when ya cook it. http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=venison&site=food&gosearch=Search about 87 venison recipes here.

Answer 4

Venison can be gamey so I always marinate it for at least 4 hours. I use my favorite Italian salad dressing.
That done, here's how I roast it.

Brown the meat on both sides quickly. The point is to sear it not cook it.

Then I put it in a roasting pan on a rack and add about 3/4C water. Quarter two onions and add to pot. 4 stalks of celery. 1 Bay leaf.

Put in the oven and cake at 350 20 minutes per pound.

In the last 45 min of cooking add baby carrots.
In the last 25 minutes add peeled, quartered potatoes..

Serve wothj you favorite veggie and a salad. Don't forget to make gravy out of the drippings.

Answer 5

Any recipe for beef works well for venison. Venison is rather lean so you may have to add some fat to your recipe. Also, you may find that marinating venison will make it more tender as well as tasty. You can also marinate venison in a couple of changes of buttermilk which also tenderizes the meat.

Answer 6

It depends what cut you have as to how to cook it. For example, I would roast a leg (stud it with juniper berries, and baste it in gin - yum!); I would casserole diced venision (in a red wine sauce, made with brandy, orange juice, chocolate and lots of pepper and herbs, as well as red wine); steaks can be grilled in the same way that beef steaks can be done; collops, I would probably flash fry, and I've even char-grilled it on the barbeque. This doesn't include pre-made products such as venison burgers, or venison sausages. Venision, as you can tell, is a very versatile meat - treat it in a similar way to beef, and experiment. It's very low in fat, so is good for you, too. We're going to have it at Hogmany this year - can't wait!

Answer 7

Depends on the cut, but basically just treat it like beef, but cook for a little less time.

Tougher cuts, and things like shin & shank, go well cooked in red wine.

Juniper berries and blackberries are often added to venison stews, and I usually add some chocolate to mine.

Answer 8

I cook deer at least every other day. We live in South Louisiana and deer is a mainstay this time of year. My favorite way to cook is to fry it. First I tenderize it real good. Then I let it soak in some milk and egg, garlic powder, onion powder, salt and pepper to taste. Then I dredge the deer in flour, season it the way you like. Then just fry it till brown. It is so good. Another way I found to cook it is to tenderize it and dredge in flour. Then just brown it on both sides. Drain your grease, then add a can of cream of mushroom soup and some milk. This is so good on mashed taters. If it wasnt for deer this time of year we would starve. Hope this helps! Also be sure to soak it real good before you cook it. You want to get all the blood out so it doesnt have that gamey taste.

Answer 9

Put venison butter and onions if preferred,cook on low to med. heat Venison cooks faster than beef and over cooking will dry it out. When the fluids turn from red to clear it's done and very tasty

Answer 10

some great white hunters cook it on the hood of their cars while driving 16 hours back to Houston. the engine compartment temperature is about 425 degrees on most days in south Texas. I being a Texas deer hunter and successful pre owned camel dealer, like to cut the animal in small pieces and slow cook in extra virgin olive oil. in some cases you may need to sprinkle a little tenderizer on it and let it hang for about a week, while fighting off the Mexican AirForce. happy eating