Top Five Simple yet Sumptuous Venison Recipes of All Time

Top Five Simple yet Sumptuous Venison Recipes of All Time

Venison is basically a culinary name for meats coming from deer, whether farmed or hunted. Aside from deer, Venison is also the term used to describe meat of the families of wild pigs and hares, as well as some species of antelopes and goats like elk, fallow deer, red deer, moose, roe deer, pronghorn, caribou, brown hare, blue hare, arctic hare, ibex, and wild boar.

Below are some examples of simple yet very delicious Venison recipes of all times.

Venison Tenderloin

For this recipe, you will need wine, garlic, and flaked hot peppers and soy sauce for the marinade, seasoned flour, oil, and Venison tenderloin. Start the recipe by marinating the meat with the wine, garlic, soy sauce, and peppers. Cut them into pieces of your desired size. Dredge the cut tenderloin with a very thin layer of seasoned flour before cooking them in hot oil. Make sure to flip the meat periodically until all of them are brown. The seasoned flour is what makes the nice crispy texture.

Venison Stroganoff

Prepare extra virgin olive oil, Venison roast or steak, and cooked rice or noodles. For the coating mixture, prepare flour, onion powder, garlic powder, salt, and pepper. For the sauce, you will need chopped onions, chopped garlic, Worchester sauce, two cans of beef broth, sixteen ounces of sliced mushrooms, and water.

Start this recipe by cutting the venison into three-inch chunks or strips. Make sure you remove all the fat and the connective tissues off of the meat. Combine the flour, the garlic powder and the onion powder in a mixing bowl. Dredge the sliced venison into the mixture. Be sure to create a thick coating on the entire surface of the meat.

For the sauce, heat the extra virgin olive oil in an electric skillet or large saucepan. See to it that it is sizzling hot before you cook the fully-coated meat. Once all the venison is browned, stir in the remaining mixture. Add in the chopped onions, chopped garlic, two cans of beef broth, and water. Allow it to simmer for an hour. Stir in the sour cream and the cooked noodles and let them sit for a couple of minutes. Serve the venison stroganoff on top of cooked rice or noodles.

Venison Roast

This is a very simple recipe that is perfect for afternoon get together with you friends. You will need a Venison roast, sandwich buns, barbecue sauce, a can of tomato juice, onions, minced garlic, and horseradish sauce. Start by simply arranging the ingredients in a crock pot. Add in the onions, the garlic and the horseradish sauce to taste. Cook the roast for two to three hours on high setting, or six to eight hours on low setting. Once done, add the mixture to the sandwich buns and enjoy!

Venison Cabbage Rolls

Prepare a pound of ground venison, one chopped onion, garlic, about half a teaspoon of nutmeg, salt and pepper to taste, two cups of tomato sauce, cooked white or brown rice, cabbage leaves, grated cheese and parsley.

Before cooking the sauce and the meat, boil the cabbage leaves for about three minutes. Mix in the onions, nutmeg, garlic, salt and pepper to the cooked venison. Cook the mixture on the stove making sure that onions are softened. Mix in the tomato sauce and the rice.

Create rolls by gradually adding the sauce and the meat into the boiled cabbage leaves. Return the rolls to the pan, pouring in the rest of the tomato sauce on top. Let the rolls simmer for about twenty minutes. Garnish them with grated cheese and parsley.

Grilled Venison Rolls

Prepare venison steaks, toothpicks that are soaked in water, green onions and Asparagus spears. For the marinade, you simply need soy sauce, garlic, lime juice, and sesame oil. Start by cutting the steaks. Make sure to cut them into thin pieces while it is still partially frozen. Marinade the steak in sesame oil, lime juice, garlic, and soy sauce.

Once done, roll the marinated steaks around pieces of green onions and asparagus, before fixing them with moistened toothpicks. This will ensure that the steaks won't catch on fire. Place your rolls onto a grill. Baste the rolls with marinade to ensure taste and moistness. Roll them periodically to cook and brown them all the way through.

Preparing venison recipes can be easy. Just make sure you have the right ingredients and you choose the best venison meats from your local market.

Tools of the Hunting Trade

There are a few things to be considered when a hunter takes his gear to the forest. As most know, it's all about just taking the essentials.

Today's hunter has a combination of both traditional to high tech. Sometimes, maps aren't as when it comes to knowing a topographical part of any wooded terrain, or to see if there is a vantage point to hide while waiting for the buck to appear.

Knives and axes are an integral part of a hunter once they managed to tag that buck. Mainly to help in the process of field dressing and cutting bone, it can simplify the task of having to clean the newly killed buck. Most hunters would recommend a non-serrated knife that would do most of the work and a lot of manufacturers have been shelling out knives just for that.

There are three types of guns that can be used, and the most common ones are rifles. Muzzleloaders are more traditional as they involve loading a lead or iron ball into the barrel and loading the chamber with a propellant. Occasional misfires may occur so extreme care must be made. While shotguns are powerful, they deal a little less damage on greater distances. Better suited for duck hunting and the like, a shotgun's spread fire action will hit any target on a wide range. Bows and crossbows are also used, and are more for the dexterous hunters who wish to hunt in a traditional way.

Binoculars and scopes are also essential tools when it comes to deer hunting, and for obvious reasons since they help the hunter locate that hidden buck in a few hundred yards.

As for modern gadgets, most GPS devices are used mainly to check if the hunter is standing on an estimated deer population. Of course it can't track down deer on the sly, but at least it will give an idea where they might be given to the number of reports for deer sightings.

And finally, parkas and camouflage outfits. Blending in with the environment is the best way to sneak upon the unsuspecting buck.

Though the essential tools may not need be as pricey as a GPS device, it's best to know what is needed when it comes to being a serious hunter. Brand names may vary and not all of them may work the way they are expected. Everything boils down to how a hunter would be comfortable with the tools he or she has.

The Right Way To Venison to Obtain Excellent-Quality Meat

Venison isn't equal. At one point they can be consistently perfect for table fare. But with poor preparation and handling, eating venison could turn out to be a nightmare. A lot of people who refrain from eating venison have had very bad experiences with the improper way the meat was handled or prepared.

Additionally, a lot of factors might affect the quality of the meat, such as the deer species, the deer age, the stress of the deer prior to harvest, field dressing, cold storage contamination, aging of the carcass, contamination of meat, excessive moisture during storage, packaging, and butchering.

The best quality venison are mostly provided by a clean, quick kill of an unperturbed deer. The quality of the meat is decreased if the deer is stressed out from running extensively right after death. Newly-killed deer should be field-dressed right after it dies but it can be postponed for a few couple of hours during mild weather and much longer during cold weather.

The bullet or the arrow, and the field dressing, also called evisceration is adequate enough to bleed a deer. This won't require you then to cut the throat of a dead deer.

Additionally, contrary to what most people believed, it is no longer important to remove the metatarsal glands of the deer since they don't really affect the quality of the meat after death. But keep in mind to refrain the glands from rubbing onto the meat. Also, avoid handling the glands to and from the meat without washing your hands very well.

After Butchering

After butchering and field dressing the deer, the quartered meat or the carcass should be cooled before stored at a room running from thirty-four to thirty-eight degrees Fahrenheit. After death, skin the carcass immediately but with proper storage and cooling method, you can postpone the process for a few more days. You can achieve a more tender meat when it is aged for at least a week at about 34-38 degrees Fahrenheit. Just make sure though that the meat is exposed in proper and good quality air circulation.

The air circulation around the exposed meat generally causes the meats surface to dry. Always see to it that you trim off those excess surfaces during butchering. To achieve more tenderness, continue processing the meat for another sixteen to twenty one days.

However, remember to avoid freezing the meet all throughout the whole aging process since it can inhibit aging while increasing the probability of spoiling right after thawing. But then, if you wish to freeze the meet during the aging process, you can still do so. Just make sure that the meat remains clean and dry throughout the field dressing, the aging, and the cold storage process. Additionally, excessive moisture and soiling also increases the risk of spoilage of the meat.

After the Aging Process

After the aging process, the cartilage, fat, bruised meat, as well as the dried outer meat and the non-muscle materials should be removed from the muscles. Use a sharp filet or a boning knife. Be sure to work on a clean and cool cutting surface. Fat is basically the main cause of off-flavor in venison.

Since different chemicals are stored in fat, venison fat normally leaves a less-palatable residue or aftertaste in the mouth, unlike chicken, pork, or beef fat. The toughness of the meat, furthermore, is due to the cartilage like the tendons, the ligaments, and the fascia.

Preparing for Venison Recipes

For venison recipes, it is advised to separate the muscle and the cut slices across the grain of the muscle. The best parts of the venison for roasting, grilling, or for frying include the muscles from the tenderloin, hindquarters, and the back straps. They also are great for sausages, smoked meat, stews, and hamburgers.

When frying, roasting, grilling, microwaving, or smoking venison, avoid overcooking or undercooking. Undercooked venison has proven to provide health risks, while the overcooked ones become tough and stiff.

Freeze your venison right after butchering them, not unless you will cook them fresh. Remember to place meal-sized quantities of the meat upon placing them into plastic bags. Remove the air of the bags before sealing them tightly. If meat is stored for longer period of days, wrap the plastic bags in freezer paper before sealing with a tape. Doing so can maintain a good quality venison that can last for years. Likewise, placing meat in vacuum-sealed bags is also very efficient.

Always remember that the key to having good quality venison starts from the butchering down to the right processing methods.

The End of the Hunt

Deer hunting will bring about some interesting senses that any hunter may have lost, which is tracking. Of course the native Indians have their own way when it comes to tracking animals, but in short it shouldn't be too complicated. A keen sense of observation is needed in order to track down that deer that has fought to escape until its very last breath.

Blood trails are common, as well as knowing the shape of the hooves and the patters as the deer is already staggering or limping at some point. In this case, it' best to head out in teams, usually pairs or with three people. A leader, usually the most experienced, must be designated and followed with no questions asked. It can't be helped that at the end of the hunt, any hunter would revert back to the usual city slicker selves with small talk. But if they do, just be quiet. A dying animal's wish is to die in piece.

Persistence often reaps rewards when it comes to following blood trails. Even at times when the trail seems to be sporadic is just see if there are things that seem out of place. There's no such thing as an undisturbed rock. Deer are always predictable animals and will do some bizarre things just to get away from the hunter. If you think that some leaves have been trampled on and after following a few more yards the blood trail is back, then the chase continues.

Never giving up is the key term for most successful blood tracking. Since deer have a degree of fat that may cover up the wound to decrease the flow, it doesn't mean it's healed. Any well placed shot will eventually kill the animal given the right time.

Some of the basic ways to know if a deer has crossed the path is to find certain occurrences. On dry ground, it may be hard to know if the wounded deer has treaded on the path, and it will likely head to the closest area where there is vegetation. Think of it as a way for a deer to find its final resting-place to confuse the hunter since the blood trail isn't as long as it would seem.

Keep in mind that the tracker must take note of any disturbances on the ground whether it may deem significant. It may take a few minutes to a couple of hours to perform a tracking, but it will be worth it once the hunter has rationalized himself and though of scenarios on where the wounded buck may be.

The Broadhead of the Game

If a hunter were to forget about classifying which bow and shaft to use, then it would only leave the broadhead, as it's the most important part when it comes to bow hunting.

Today, there are dozens of manufacturers that have incorporated their own unique design and killing efficiency when it comes to broadheads for deer hunting, as well as every shot fired will result in a clean and ethical kill.

The Rage broadhead has a more traditional design but different in one way. When most broadheads open up from the front then backwards upon penetrating, the Rage opens from the rear then forward. This allows the point to pierce through the deer without compromising the loss of kinetic energy and the broadhead is deployed once it hits the target. It's not meant to be pretty, but just the same as it takes down a target with one swift kill.

The Muzzy MX-4 is designed to be a perfect piercing broadhead with bleeder blades. Though the design is a bit lacking, it makes up for the way its aerodynamics likens to that of a bullet even with more powerful bows on the market. This is a great broadhead for the serious bow hunter.

The Rocky Mountain Titanium 100 is similar to the Muzzy, only meaner and comes with a two or three blade broadhead. This is also a perfect broadhead of choice for the active bow hunter.

And for every broadhead has to have a good shaft to screw on. Easton has been around for many years and has been a bow hunter's favorite. The all carbon shaft may be a bit expensive, bit durable and lightweight enough to allow a more flatter trajectory without worrying About wind sheer or gravity influence.

Though every design will make up for improved aerodynamics during flight, there may be some broadheads that are necessary for the kill, depending on the animal. Whitetail deer has a tendency to go ballistic once it feels something just pierced through them. Though there are other broadheads that allow a cutting motion to improve piercing, some broadheads can still be used for stunning when it comes to hunting bears. But that's another story for another time.

It takes a great deal to know some of the broadheads available on the market and the design may influence the hunting success. Though most sporting good owners will tell any bow hunter that this or that is the best, it's better to learn the facts straight from the bow hunters themselves.

The Big Difference

Toe-may-toe, toe-mah-tow: so for some average hunters they think that any buck that comes in sight of their crosshairs is a trophy. But age does makes a difference in knowing if the buck you tag is the biggest of them all.

Depending on which State has a large population of prime bucks, sometimes it takes a good amount of luck to tag one. But given the instance that mature bucks are more aggressive by nature, have the drive to breed and to survive, there are some factors and hints that may earn another trophy on the wall.

From Mr. Bigalow to the Boy Next Door, size may matter most, but it's good to know about certain behavioral patterns, especially when it comes to bucks in their prime and the bucks just enjoying their first time losing their virginity. First, the amount or even how the buck starts rubbing its antlers on the tree is a significant part whether it's Mr. Bigalow on sight. Sure the younger bucks will do the same, but they'll be intimidated first before actually trying to get close enough to cross the prime buck's territory. The younger ones tend to be a bit more playful, almost to the point they may even frolic a bit with the herd of doe. Call it gym time for them where they just do the silly things. Prime bucks just want to survive and breed until winter.

Breeding is the next best thing and one of the prime buck's main weaknesses until it's tagged. While most of the younger ones may be selective, the prime bucks know the same old routine to mate with as many doe as possible. That will be the best and possibly the biggest.

Some lures or even traps will help bring in one of the prime bucks as it urges them to get aggressive and eventually they'll have to investigate. Sometimes it may take a few hours but it wouldn't be too bad to pass up the opportunity if the hunter thinks that it's still too young. A prime buck would think little for its own safety, causing it to charge in and eventually to be tagged by the hunter.

Patience and a little bit of deviltry is needed to bag the prime buck to mount on the wall. Decoys may work, but it can be pretty risky since they can be aggressive creatures if they want to be. But as long as some safety precautions are practiced, there will be a big buck to tag in the future.