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Author Topic: Venison - how to cook it?  (Read 4485 times)

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Offline RavioliKid

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Re: Venison - how to cook it?
« Reply #20 on: March 05, 2010, 06:32:10 AM »
Here's the report on the venison project.

I ended up making a soup/stew. I cut the venison into small pieces and browned it with onion. I added it to beef stock and then mixed in peas, corn and beans. It seemed kind of "lacking" so I also put in a package of rice and beans mix I found on the shelf.

At school, I heated it up in a slow cooker, so the kids could smell it. They were ready for it by lunch time. Only one student didn't want to try it. Of the ones who tried it, only one threw it away after a bite or two. The rest ate it all and three or four asked for seconds. I managed to get three more bowls out of the pot and took them to the guys who take care of the behavior office and the janitor who gave me the venison.

I'd say it was a success!

Thanks to everyone who chimed in with ideas.
RavioliKid

Offline Weekend_Sawyer

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Re: Venison - how to cook it?
« Reply #21 on: March 10, 2010, 08:21:19 PM »

 I'm coming in late as usual but I wanna testify!

 I like the flower and fry method too but I'm trying to eat a little healthier these days and I have been grillin venisin for the past year. I start by cutting it about 3/4" wide strips out of well trimmed ham. Put it in a ziplock baggy wit salt pepper, olive oil and minced garlic. Drop it on the grill with some hickory in the coals and MAN that comes out good!

 I also make alot of stews. Flower chunks with salt and pepper, drop in a pan to brown just a bit then transfer to a pot with a couple cups of water, chopped up veggies, I lilke onion, pepper, celery, garlic (of course) Cilantro, potatoes and mabe a couple of chunks of rudabaga. Gooood too. I also like to add Kidney and pinto beans but I'm a beany kind of guy!  :D
Imagine, Me a Tree Farmer.
Jon, Appalachian American Wannabe. ... and it looks like my dream will come true!

Offline bl73

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Re: Venison - how to cook it?
« Reply #22 on: March 11, 2010, 09:39:09 AM »
I'll chime in a little late myself but here's what I do, I soak the venison in a saltwater brine the night before I cook it, then all I do is season the meat with some pepercorn melody, worcestershire sauce, and steak seasoning, I don't go crazy with any of those just enough for some flavor, slice up a sweet onion, yellow pepper, red pepper and fresh garlic, wrap in foil and slow roast it on the grill, I like to serve that with a side of grilled asparagus and mushrooms, get some bread and go to town. The bad part is when I'm grilling the wife invites everyone over and I might get a few scraps of what I just made.


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