Venison chili
Brown and use like 'burger' for tacos or taco salad
venison meatloaf
Venison 'pot' roast with onions, potatoes and carrots
Brown and use in spaghetti sauce or meatballs
Venison jerky

I love the venison sausage use it in jambalaya, fried with onions make gravy from the skillet drippings and have rice and gravy, yummy.
My sister makes the best venison spaghetti. I use it in my gumbo too.

Just about the best venison I ever ate was what my Mother-in-Law canned. I have no idea how she prepared it before processing in a pressure cooker. The meat was cubed and very tender with a fair amount of broth in the jar. For serving with mashed potatoes or over her home made bread, the broth was thickened and made the absolute best gravey!

Thanks for the ideas... lately I have been drawing a blank about different dishes with venison... I love Raven's idea of using Ven sausage in Jambalaya... love Jambalaya...yummmmmm...

Raven, would you share your recipe please??

Thanks bunches,

Carolyn

Sad admission. I usually limit my cooking to ground or very small diced venison. I simply can't get the gaminess out of the meat unless it is heavily spiced or in chili/stew/soup. It might have something to do with the fact that I can't seem to pull the trigger on one of those big brown eyed Basts! lol Fortunately I have no shortage of good friends who can. :)

found a meatloaf recipe!

Here is a link that might be useful: http://www.tasteofhome.com/Recipes/Venison-Meat-Loaf

Thank you Susan....

OnAHolliday... I don't care for much gaminess either, so we soak the meat in a vat of cold salt water overnight (that draws out any remaining blood from the meat ) and then change the water and soak the salt out with clean cold clear water... Then when we get ready to cut it off the bone, I rinse it off real good and pull off all the "fel" from the meat as I possibly can... For burger, we add about 15% beef fat, and double or triple grind it...

Good stuff..

Sorry! No recipe. Wish I had one for the wonderful backstrap steak strips my mother used to prepare. I'm pretty sure the meat was soaked in milk and egg, drained, rolled in flour, salt and pepper, and fried.

I use venison just like I would beef.
So no special recipes.

I've used Venison for stew, cut up into very small pieces, I can't taste any gaminess when done. I also have used Venison steaks and chops to make Swiss steak. I simmer mine for a long time, whether using Venison or not, because I usually use round steak. When done it melts in your mouth. My whole family loved the Swiss Steak, beef or Venison. It was my husband's fav.

Sure I will hopefully remember to post it tomorrow when I am on my pc right now I am on the tablet. Remind me if I don't!
All the venison sausage my family has made is a mixture with pork or beef that makes it much better I think.
I do love the jerky too.

I generally don't love venison although every deer taste different. Farm raised venison is good but frankly I can't say that I like it well enough to pay the premium price. I cooked it when I was married because it was there - I didn't look forward to it. I'm not sure my ex was crazy about it either - he would get as much bologna, jerky, etc as he could afford.

This was one recipe that I truly enjoyed (excuse the poor picture - this recipe won't win any beauty contests).

Venison in Sauce

I think it was the celery that made it work.

For ground venison I would often boil it first to cook out the gamey taste. My favorite uses were in chili and in goulash (American Chop Suey). My ex-husband's nephew actually requested I make that for his 21st birthday celebration.

For the backstrap, I get it good and chilled, slice it into medallions and brown both sides in a frying pan with butter and a shake of garlic salt on both sides. Great sandwiches.

For roasts - neck roast, front leg roast or back leg roast. Put in crockpot w/beef boullion and water over half way up. Cook for hours and hours. Overnight most of the time. When fall apart tender it's delicious as is. Just use the juice for gravy. I shred the meat and brown in a skillet with EVOO and garlic salt. Just like roast beef. Serve with mashed potatoes, gravy, etc.

Burgers - coat pan with EVOO, layer of sliced onions, form venison burger into patties. Put on top of onions. Shake of Montreal Steak Seasoning on the burgers. Another layer of sliced onions. Cover with lid and cook, flipping halfway through. I like the onions really browned and carmelized. Serve on burger rolls with or without cheese. We don't even use any kind of condiment on them they are soooo good. It's the onions that make it. And of course use the burger just like any other burger in chili, tacos, sloppy joes etc. Also make jerky in my dehydrator with deer burger.

I did can it before. So long ago, can't remember exactly. I know it was crazy good. Chucks of meat, not ground up. filled jar, then filled with water and a boullion cube or 2 per jar? I think something like that. No idea how long it took, but I'm sure it can be looked. It is really, really good that way. Fall apart tender and the juice makes awesome gravy.

How about that I remembered! You can use pretty much any kind of meat in jambalaya of course but I make the ham and sausage type a lot.

Jambalaya:
6Tbs butter
1/2cup chopped green onions
1/2cup chopped yellow onions
1large green bell pepper,seeded and julienne
1cup coarsely chopped celery
1tsp minced garlic
1lb sausage sliced into bite size peices(like ekrich,or hillshire farms if you can not get real cajun sausage)
1/2lb cubed ham
1(16oz)can whole tomatoes, crushed with the can juices
1cup chicken broth
salt and cayenne pepper or cajun seasoning
2bay leaves
1cup rice uncooked
Hot sauce

In a large heavy pot heat the butter over med heat. Add onions,bellpepper,celery,and garlic. Saute for about 5 mins or till wilted.
Add the sausage and ham. Cook for about 5mins. Then stir in the tomatoes and chicken broth. Season to taste with salt and cayenne or cajun season. Add the bay leaves and the rice. Cover and reduce heat to med low. Cook until the rice is tender and all the liquid is absorbed, about 25 mins, Remove the bay leaves and serve. Pass the hot sauce! Makes about 4 servings.

*If using a 28 oz can of tomatoes use more rice ( 1 1/2 cups)
I usually end up cooking mine 30 mins then stir it and cook about 15 mins more.
Enjoy!!

NOTE: I will sometimes use Rotel it will make it have more spice.
Check it for rice doneness and when the rice is done you are good. And I don't always put celery in it since I may not have any. And of course my seasoning of choice is Tony's cajun seasoning.

Let me know how it turns out!

CountrySunshine:

Have you ever tried Deer Roll-Ups?

You use only the tenderloin and cut it into strips the size and thickness of bacon as best you can. Then on a large cutting board layer a slice of uncooked bacon, slather on room-temperature cream cheese, sprinkle with seasoning (we use Uncle Chris' steak seasoning) diced jalapenos and top with a strip of tenderloin. Roll all together and pin with toothpick to hold together. Place on full heat George Foreman grill and grill for 10 minutes.

When we have fresh tenderloin we set up this in an assembly line where one family member adds the cheese, one the jalapenos, etc. and dinner is a breeze. You can also omit the jalapenos if you don't like spicy but we love them in there.