what is the best way to cook venison , i only need cooking times etc really?

Answer 1

Venison Pot Roast

3-pound venison roast
oil
1 1/2 cups beef broth
1/2 cup dry white or red wine
5 carrots, cut in 2-inch pieces
3 celery stalks, cut in 3-inch pieces
3 potatoes, quartered then halved
salt and pepper to taste

Heat oven to 350 degrees. Mix 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1 teaspoon parsley. Coat meat with the flour mixture and place in a Dutch oven. Brown it on all sides in a little oil. Add the broth, wine and any remaining flour mixture and stir. Cover and bake the roast for about 1 1/2 hours. Add the vegetables and bake for another hour.

(I marinate the venison in buttermilk overnight before doing anything with it.)

Answer 2

My Favorite -

Barbecued Venison Kabobs
From the Wild Game and Fish Cookbook

Ingredients:

3 pounds Venison, cut into 1" cubes
- Venison Steak, 1-1/2" thick
1 pound Mushroom Caps, fresh
1 cup Dry Red Wine
2 Green Bell Peppers, cut into 1" pieces
- parboiled
18 Whole New Potatoes, parboiled
- egg sized
18 Cherry Tomatoes

Directions:

Combine meat, mushrooms, and wine in shallow dish. Cover and marinate for 2-3 hours in the refrigerator. Remove meat and mushrooms from marinade. Alternate vegetables and meat on skewers. Grill for 10-15 minutes over medium heat or until degree of doneness is reached.

Makes 6 Servings

Answer 3

The cooking time or venison depends on the way that you plan to cook it

Venison Steaks with Cranberry Cumberland Sauce
For the steaks:
2 venison steaks (about 14 oz/400 g total weight)
1 tablespoon groundnut or other flavourless oil
2 level teaspoons crushed peppercorns
2 medium shallots, finely chopped
salt

For the sauce:
2 rounded tablespoons cranberry sauce
zest and juice ½ orange
zest and juice ½ small lemon
1 rounded teaspoon freshly grated root ginger (about 1 inch/2.5 cm cube, after peeling)
1 level teaspoon mustard powder
3 tablespoons port

If you want to, you can make the sauce way ahead of time (even several days). Take off the outer zest of half the orange and the lemon using a potato peeler, then with a sharp knife shred it into really fine strips, about ½ inch (1cm) long.

Then place the cranberry sauce, ginger and mustard in a saucepan, add the squeezed orange and lemon juice, and place over a medium heat. Now bring it up to simmering point, whisking well to combine everything together, then as soon as it begins to simmer turn the heat off, stir in the port and then pour it into a jug to keep till needed.

When you're ready to cook the steaks, heat the oil in a medium-sized, thick-based frying pan. Dry the steaks thoroughly with kitchen paper, then press the crushed peppercorns firmly over both sides of the steaks. When the oil is smoking hot, drop the steaks into the pan and let them cook for 5 minutes on each side for medium (4 minutes for rare and 6 minutes for well done).

Halfway through, add the shallots and move them around the pan to cook and brown at the edges. Then 30 seconds before the end of the cooking time pour the sauce in – not over, but around the steaks. Let it bubble for about 20 seconds, season with salt, and then serve the steaks with the sauce poured over. A garnish of watercress would be nice, and a good accompaniment would be mini jacket potatoes and a mixed leaf salad.

or Roast venison with roast vegetables
1 tsp olive oil
1 venison steak
a few thyme sprigs
1-2 garlic cloves, peeled and crushed
For the roast vegetables
1 tbsp olive oil
1 sweet potato, peeled and cut into discs
1-2 garlic cloves, peeled
a few thyme sprigs
½ red onion, peeled and cut into wedges

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. To make the roast vegetables, heat the oil in an oven-proof pan and sauté the sweet potato and garlic for a few minutes, to soften. Add the thyme and onion to the pan and heat for a further two minutes.
3. Transfer the pan to the oven and roast the vegetables for 10-15 minutes, or until tender and charred.
4. To make the venison, heat the oil in a pan and sear the venison for one minute on each side. Add the thyme and garlic to the pan and then transfer to the oven and roast for 10-15 minutes, or until the venison is cooked.
5. Remove the venison and roast vegetables from the oven and serve.

Answer 4

I find it's either quick and hot or low and slow. If you have venison steaks, cook them at a higher temperature in a cast iron skillet quickly, so they don't toughen up. If it's a roast cook it long and slow. I've done yankee pot roast with venison and I add 1 tablespoon of vinegar, usually balsamic, I find it removes any gamey flavor that might be left in the meat.

Answer 5

Here's a schedule of cooking times for just about every cut of venison imaginable, including indications of what cooking method *not* to use on certain types of cuts:

http://www.askthemeatman.com/deer_cooking_times_and_methods.htm

It's part of a huge site with an awful lot of information on all kinds of meats, so it may be one worth storing for future reference.

Answer 6

You can cook venison just like you cook beef, fried, ground, stewed, in spaghetti, chili or whatever, BUT, if you cook it like floured steak, make sure you soak it in milk about an hour or two before you flour it,( to take out the wild taste) drain it and than just cook like you do any beef...ENJOY!!!

Cook on med/high heat and turn frequently to keep crust from coming off. (THAT REALLY MAKES ME ANGRY FOR THE CRUST TO COME OFF!!!!) You have to let it cook for a bit before you turn it, SO the CRUST WONT come off when you turn it. DONT play with it in the pan after you put it in there, but DONT LET IT BURN!! YOU HAVE TO WATCH IT!!! It burns really easy!!!

Answer 7

I like to fix a deer roast in the crockpot. I marinate overnight in buttermilk, then fix like any other roast. Cook on low for 8 - 10 hours.......

For burgers, I add a little ground beef to the mixture to keep it from drying out, then grill as usual.....

Answer 8

Take steaks and fry them with chopped onions and alot of butter. Cook until when you press them with a spatula juice is brown. Overcooking will make them dry and tough. Serve with sliced fried potatoes. Got to stop now I'm starting to drool

Answer 9

you can cook it anyway you like, just remember that it is much leaner than beef. This also depends on whether you are doing burger or steaks and roasts. Beef fat is added to deer burger to make it work.

Answer 10

Treat it like beef. And eat it all up because it's dear.