One of the tricks I learned over the years was to use a lot of onion when cooking venison.

My favorite was to treat the chops like round steak and pound the h&ll out of it, using seasoned flour. Then I would brown it and layer in an oven dish with lots of onion. Add beef broth and red wine. Cook in a 325 oven... adding more liquid as needed until the meat fell apart.

Many hunters that I know like to make venison jerky and venison sausage, again, highly seasoned.

Venison isn't that bad, it just takes slow cooking and lots of added flavor.

Nancy

Thanks Nancy. We are having some made into summer sausage and I do like that and I'm thinking of smoking some but I've never done that before, just salmon and wings.

I grew up with hunting families and honestly can't stand the stuff ~ UNLESS ~ it's made into jerky or canned, and I love it both ways! I can it either: cold-packed (raw) using dry beef bouillon, coarse pepper and dried onion and garlic (no extra liquid other than to hydrate the bouillon a tad; it makes it's own juice, as I found out the hard way :) . . . or cubed and simmered with onion, garlic, spices, and then hot-packed into jars. Once you open a jar, you honestly can't tell that it's not the most tender beef, like the fall-apart little cubes in soup; it's wonderful. Afterwards, I either heat it up in the juice and thicken to make a gravy, or pour off the juice and add BBQ sauce. It's quick and easy and best of all: you can't tell it's venison!!!!

Pixistix, I've heard that with canning it you need to cut off every piece of white stuff that's on the meat cuz that's where the gamey taste comes from. Sounds like it's more trouble than what it's worth. What's your opinion on the white stuff?
Mindy

...give it to someone that will eat it.. LOL

Okay...that's what I'd do..my brother is the hunter...He loves the gamey taste..He uses venison like beef...

Try trimming so you have just clear meat then soak in a salt water brine for an hour or so. Drain and pat dry. In a skillet with clarified garlic butter over medium high heat, sear one side then turn over and reduce the heat to medium sear second side then turn one last time and cook until medium. While it won't taste just like store bought beef, it will be far less gamey.

WE went thru this a few Posts ago, About the Gamey taste.
It is how the deer is taken and finicky taste buds.

Then you have to cook it the right way. Boil the venison ,
for 10 minutes and dump the water. Do this 3 times.
Then cook it like you would Roast Beef.

The best Filet ( including Beef) I ever had was one time ,while on a hunting trip.
A fellow hunter brought in a Deer and we took the Filet, sliced it,sprinkled with Garlic Powder.
Then just fried it in a pan. It was better than a lot of the carp meat they sell now.

Not to long ago a lot of folks depended on Deer for meat.
One of the best meals I've had while hunting, was Venison stew.
I still haven't figured out,"what is a Gamey taste "?????
LOU

The age and sex of the deer make a huge difference too. All the difference in the world between a young doe and a seven point buck!

So can where the deer comes from and what it eats. I've noticed that the meat from a U.P. deer is a lot stronger than the ones that come from down here that mostly graze in the corn fields. I used to have no problem eating it fresh of the grill but had a bad experience one time when we had a cookout with the neighbors and the gent doesn't believe in wearing deoderant and I sat next to him downwind. Talk about a gag factor. I guess that will always be associated in my mind when I eat the stuff now.

Mindy, I think your question about trimming the meat well is a MUST with any type of venison cooking methods, not just canning. My hunters wouldn't think of letting anyone else trim their venison. In fact, they won't even bring it to a processor for sausage, etc, unless it's one who will work with one individual batch at a time . . . because a lot of them will dump an assortment of other people's venison all together into one batch, and they don't trust their trimming! So, no, there's no more time spent on the canning venison trimming; it's all the same.

My mom used to make this when my dad hunted way back when.

Savory Venison Stew

1 lb deer stew meat, cut into 1-inch cubes
4 slices bacon, chopped
¼ cup flour seasoned with salt and pepper
1 garlic clove, finely chopped
2 cups water
1 beef bouillon cube
¾ cup tomato juice
¼ cup Port or dry red wine
1 tsp lemon juice
1 tsp steak sauce (optional)
½ tsp marjoram
4 small onions
4 carrots, cut into chunks
4 potatoes, quartered
1 cup chopped celery
Salt and pepper

Fry bacon in a Dutch oven. Add cubed meat that has been tossed in seasoned flour; brown on all sides. Add garlic, water, bouillon cube, tomato juice, wine, lemon juice, steak sauce, and marjoram.

Cover and bring to a boil. Reduce heat and simmer for 1½ to 2 hours, until meat starts to tenderize. Add more water if necessary.

Add onions, carrots, potatoes, and celery. Cover and simmer for another hour, until vegetables are tender. Add salt and pepper to taste. Thicken stew slightly by sprinkling flour over the top and stirring while cooking. Serves 4.

We grew up with a venison stew like the one khandi posted only ours had caraway seed in it. Now...I am not a fan of caraway seed, but I liked it in the venison stew.

I soak all wild game in buttermilk.

I'm glad to see there are others out there,who have favorable views on Venison.
I forgot about the corn fed deer and an old Buck.

There is a difference. although I've had good 8 pointers.
I try to trim all the fat off and boil the rest away.
When I use it for ground meat, I'll add some Pork.

Moosemac: If you have a chance at it, try boiling first, like I mentioned.You may be surprized.

Minsue: You have to get back in the grove. Next time sit next to a guy who
uses deodorant and a good smelling after shave.
LOU
PS: I still don't know what a Gamey taste is???
Maybe I just lucky!!!

We use alot of venison-- as others have said it really needs to be well trimmed and butchered by someone who really knows what they're doing; hanging time is important too--that's why Hubby and the guys from camp will only use their own gutted, hung & butchered deer. If it's from a young animal or a doe , we use all cuts just as we'd use the same cut of beef--cooking with alot of hearty red wine( or gin), garlic & onions. If it's from an older animal that venison goes into summer sausage,kilbasa, hotdogs and ground meat mixed with a little pork .

Diane