Favorite recipes for venison or wild boar (pig)?

14 years ago

DH's hunting this autumn has netted us a freezer full of venison and wild boar, both of which we love. I can't tolerate beef, but lean venison causes me no digestive problems. Since I'm not cooking for 6-8 people anymore, there's just the two of us here, this is far more meat than I know what to do with. The processor did most of it in ground meat, cube steaks, loin cuts and boned ham. I'd love to hear some of your favorite recipes for any of these - I usually do chili with the ground meat and country fried steak with the cubed portions, but would love to see some new recipes that others have enjoyed.

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Comments (8)

carmen_grower_2007
14 years ago
I use the same recipes I do for beef but always allow for the fact that venison has little fat. You either cook it real fast so it is med/rare or cook it for hours. Don't know about the boar thing.

Also, with the ground venison, I add olive oil since my processor doesn't add extra fat --- This way, you don't have a dry burger or dry meatloaf/meat balls.
malna
14 years ago
Yum, venison - the other red meat!

We've been on a venison kick for the last month making room in the freezer for this year's supply. Our favorite ways to prepare it:

Tenderloins - wrap with bacon, crust with cracked pepper, sear quickly and serve with a pomegranate/red wine sauce or my new favorite which is an elderberry/port wine sauce.

Stew meat - venison stroganoff with brown crimini mushrooms.

Venison Meatloaf
2 pounds ground venison
2 pounds bulk pork sausage
2 medium onions, finely chopped
1-1/2 cups cracker crumbs or bread crumbs
1/2 cup evaporated milk
3 eggs
1 cup barbecue sauce
1 teaspoon salt
1/2 teaspoon pepper
1 can (8 oz.) tomato sauce
1. Saute the onions, add the meats and cracker crumbs and mix well. Add the next five ingredients and 1/2 cup tomato sauce and mix well.
2. Put in greased baking pan after shaping into a loaf.
3. Bake at 350Â° for 30 minutes. Top with remaining tomato sauce and bake for 1 hour longer.

We butcher our own, and we save the front leg roasts for sauerbraten (which we are having tonight, BTW).

Cube steaks - my mom used to take a cube steak, pile on some stuffing mix (I think a Stove Top type stuffing would work), wrap it up with a strip of bacon around the middle and secure with a toothpick. Then she'd put the stuffed cube steaks into a loaf pan, add some consomme or onion soup, cover with foil and cook in the oven.

Apple smoked venison kielbasa - take a piece and use it in red beans and rice.

I would think a boar ham would be great marinated with some cider and a splash of apple cider vinegar much like Annie's cider brined pork and roast it with apples, onions and add some sauerkraut. It's been a while since we lived in an area overrun with javelinas, so I'm a bit out of practice.

Can you tell I love venison?
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Oh, Annie, no rare venison? What a shame. Luckily, annual testing for the last ten years has shown no CWD here. Gardengrl, If you're serious about getting venison, you have to do a couple of things. First, you have to start hanging out in places where the majority of the folks are wearing camo accessorized with blaze orange. Clue #1 is large concentrations of pickup trucks in the parking lot. If people have bloodstains on their clothing, that's a good thing. Here it's the diner (6-8 am), the market that makes great lunches (11am-1pm), the butcher shop that processes deer (anytime), or the corner bar (anytime, but they are usually drowning their sorrows that they didn't get anything). Sport shops are another good place, but unless you're interested in buying something, it's a bit noticeable when you're just hanging out. Second, you gotta schmooze. "Hey, you been out hunting? Any luck today?" If yes: You - "What'd you get?" Camo person - "Nice buck/doe." They usually elaborate. You - "How big, do ya think?" Automatically subtract at least 30 pounds from the estimate. You - "What's your favorite way to cook it? I've had some really bad venison in the past, so I'm always looking for a better way/recipe..." Camo Person may say "Don't know, have to ask the other half" meaning wife, husband or significant other OR "Oh, here's my favorite way to cook/eat..." Go with it from there. A basic knowledge of what season it is (bow, muzzleloader, "did you get your doe yet?", shotgun, etc.) adds to your ambiance. Don't expect to get primo cuts for free right off the bat, but you could say something like "Hey, if you don't use the neck meat, I can make a mean batch of chili with it." or "You know, a front shoulder roast (in beef language, that would be a chuck roast) makes great sauerbraten. If you have an extra one..." You have to convince them you know what to do with it if they give you some, and it won't end up in the freezer for umpteen years or as dog food. I speak from personal experience on that one. Our son had a friend who got a deer, and gave it to him. Son Unit brought it out and we butchered it, ground some, made sausage, vacuum packed everything, and gave it back to him with instructions how to cook it, a pile of recipes, etc. Two days of hard work for us, mind you. Son Unit did help, but not much. 12 months later, he brought it all back because no one would eat it. Think we'll ever give him meat again?
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Here are a few to get you started: Poor Man's Salami 2-21/2 lb ground venison 1 cup water 1/2 tsp each garlic powder, onion powder, mustard seed 2 tbls liquid smoke 3 tbls Morton's Tender Quick salt Combine all the ingredients and form the mixture into two 8-inch long rolls. Wrap in foil with the shiny side next to the meat. Refrigerate for 24 hours. Pierce the foil in several places on the bottom side of the roll with a toothpick. Place the rolls on the oven rack over a pan containing 1/2 cup water. Bake at 225 derees for about 2 hours. Venison Breakfast Sausage 4 lbs ground venison 2 lbs ground pork 1/2 Burgundy 1tsp garlic powder 2 onions, liquified in blender 4 tsp basic smoke salt* 4 tsp marjoram 3 tbls mustard with horseradish 1 tbls pepper 2 tsp sage 1 tsp cayenne pepper 1 tsp thyme 1 tsp ground nutmeg 3/4 tsp rosemary Combine all ingredients well. Form into patties and fry. Or stuff casings to make breakfast links. *Basic Smoke Salt This is a seasoned salt mixture I devised years ago for smoking meats. It's a great general seasoning salt as well: 1 package table salt (1 lb 10 oz) 1 tbls onion salt 2 tbls celery salt 1 tbls garlic salt 2 tbls paprika 4 tbls white pepper 2 tbls dill salt 4 tbls white sugar Combine all ingredients and store in an airtight container (canning jars work great) Spicy Game Sausages 1 3/4 lb venison or other game meat, ground 1 3/4 lb pork, ground 1 tbls smoke salt 2 tsp chili powder 2 tsp black pepper 5 garlic cloves, crushed 2 tsp rubbed sage 1/4 tsp ground allspeice variations: 1 tbls curry powder 2 tsp cumin seed Combine all ingredients. Stuff into casings or make into chubs. For people with dietary restrictions forbidding pork, this next is particularly suitible. Scott Darrohn's venison sausage 4 lb venison,ground 1 lb beef fat 2 tsp salt 1 tsp black pepper 1/8 tsp cayenne 2 tsp ground sage 1/2 tsp ground allspice Combine venison, beef fat, and seasonings and pass through meat grinder. With hands, shape; meat into 4-ounce patties. The sausage can be prepared any way you like it, or frozen for later use. This next is reminescent of Boudin sausages, but actually has a totally different flavor: Venison & Potato Sausage 10 lbs ground lean venison 10 tsp salt 2 tsp pepper 10 lbs ground raw potato 3 lb ground raw onion Sausage casings Grind meat, potatoes and onions separately first, then mix all together with salt & pepper and put through meat grinder a second time. Fill sausage casings by hand or with a sausage stuffer attachment on your meat grinder. Tie off or twist sausage into individual links or leave whole. Do not pack casings too tightly or they will burst when cooked. Wrap in meal sized packages and freeze. To serve, punch a few holes in the casing to release pressure as the sausage expands while cooking. Put frozen sausage in boiling water and let simmer for 45 minutes. If preferred you can add up to 3 lbs ground pork to the mixture before stuffing the casings. BTW, if all you have is ground meat, that's fine. But if you're starting with whole cuts, it's best to spread the herbs and spices on the meat before grinding. Then double grind the meat. This assures that the herbs and spices are evenly distributed throughout.
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beanthere_dunthat
14 years ago
If it's a nice venison staeak, I like to just cook it in a bit of olive oil with some marjoram, salt and pepper. If it's not mellow enough for that, I turn it into chili or use garlic, lemon and oregano.
hawk307
14 years ago
Nanny:
How about a Venison Stew ??? Cook it the same as beef.

Carmen :
Did you ever put Pork into the Ground Venison.?
Sometimes I add Italian Sausage.
Lou
bunnyman
14 years ago
I ate most all of my last deer with cajun spice. Lots of spice on the raw meat then cooked in a hot frying pan to leave is very rare on the inside.

Causing some craving just thinking about it.

: )
lyra
nanny2a
Original Author
14 years ago
Ladies, thank you all for the excellent suggestions. I'm sorry that it took so long to get back to you to send my thanks, but turkey day duties captured my attention for a couple days. Now that that's over and we finish up all the leftovers, I can get back to the contents of my freezer!

Malna, that kielbasa looks fantastic! DH tried to make it once several years ago, and it turned out horribly! I'd ask for your recipe, but since you do your own butchering, I'm sure this is what helps make that rendition so successful. DH doesn't do his own butchering any more, we take it to a local processor located near where the guys hunt, which is several hours distant from here. Rapid development of all the land in our neck of the woods has swallowed up all the local hunting areas/clubs and he now has to travel several hours inland to find areas where he can hunt, so he uses a processor close to where he now goes.

I'd forgotten all about stroganoff because I haven't been able to eat beef for so many years, so that suggestion is really timely, it used to be one of my favorite dishes and I'm sure venison will be a yummy substitute! And, Hawk, a hearty venison stew would be perfect now that there's a real nip in the air! Beentheredunthat, we didn't get any steaks this time, but plenty of ground for chili. Carmen, that's a good tip about the olive oil, and Lyra - cajun spices are some of our favorites, they go into just about anything DH cooks!

Thanks for all the tips and the recipe.
malna
14 years ago
Nanny2a,
You've actually reminded me that I need to decipher the last three years worth of chicken scratch on our kielbasa recipe (we're expecting a "delivery" of venison next week and/or the week after so I'd better get prepared).

I'd be happy to post it as soon as I figure it out :-)
Ideefixe
14 years ago
I ate enough game as a kid, so I don't just love it. But wild boar--whole different story.

It makes a great ragu (linked below), and it's also great in chili, goulash, etc.

http://nafood.com/blog/win-500-in-the-naie-wild-boar-recipe-contest/

Here is a link that might be useful: Babbo Wild Boar Ragu.

Favorite recipes for venison or wild boar (pig)?

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carmen_grower_2007

malna

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Favorite recipes for venison or wild boar (pig)?

Comments (8)

carmen_grower_2007

malna

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