Let's Talk BBQ
Recipes => Recipes => Game Meats => Topic started by: firezilla on November 27, 2012, 05:05:44 PM
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I am looking for some simple recipes for venison. I was given some steaks, hamberger, and a roast by my next door neighbor and I feel like cooking them. However, I have had little experience with game meats. I want to do it on the InfraRed Charbroil grill if possible. Any tips/ideas? Thanks.
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Venison is very lean & can be tough!
The steaks & roast you received do best with braising.
The ground meat if mixed with fat can be cooked like any other ground meat ( I often mix with pork sausage for grilling .a meatloaf on the grill is also good.
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I use vension or elk meat in several ways. If it is in burger form, I will use it with ground pork or ground turkey to make a meatloaf. Another use is making chili. With the steaks or roast I usually make some jerky out of this. I have been known to cube some of the non-ground meat to add to my chili. Just a couple of thoughts.
Art
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An overnight marinade in buttermilk and whatever seasonings you like will tame any gamey smell or taste is you have a roast, or loin - or any solid muscle/un-ground venison.
A saute in a pan with some canola oil, onions, mushrooms is a good "base" of flavors. Then - depending on your tastebuds, you can add either some rosemary, or juniper berries - or if you are serving with a pasta side - try adding some capers.
When finished - remove the meat and most veggies - de-glaze the pan with a little wine of your preference, sift in a bit of flour, and a glug or two of heavy cream...stir, bring to heat - and you have a great finishing sauce for the venison.
Ta-Dah!!!
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What about in the Crock Pot? Is that a good idea?
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Crock pot cooking is especially good for very lean meats - including venison. It allows any liquids, flavor ingredients, etc. to work together with the heat to break down tough muscle fibers and add tenderness.
Another trick is if the cut of meat is a long fibered muscle, to cut it into pieces across the length. Shortening the fiber length allows better adsorption of the liquids and flavors in the pot.
T
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I think I will go with the crock pot idea. I would HATE to have a nice piece of special meat go to waste and be tough and unappealing.
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Brine the roast for 24 hrs then toss it on the grill. The burgers I would mix 70% venison to 30% beef (73/27) then wrap in bacon then grill!
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Send it to me and i will make something yummy.
:D :D