Venison stew or soup recipes
agmss15
5 years ago
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plllog
5 years agoannie1992
5 years agoRelated Discussions
Bring Out Your Soups and Stews!
Comments (50)This recipe originally appeared in the New York Times. Seems too simple to be this delicious but it is a wonderful marriage of flavors. Red Wine Pinto Beans with Smoky Bacon Ingredients: 1/2# smoky bacon, diced 1 large onion, peeled and diced 2 celery stalks, diced 2 medium carrots, peeled and diced 4 garlic cloves, minced 1 large sprigs rosemary 1# dried pinto beans, soaked overnight 1 T. coarse kosher salt 2 c. dry red wine Optional toppings: olive oil, coarsely grated Parmesan, black pepper or red pepper flakes In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. (I like to remove the crisp bacon and add it back at the end). Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegies are tender, 5-7 minutes. Drain beans and add to pot along with 1 T. salt. Pour in enough water to just cover the beans (about 7-8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 mins - 1 hour. Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20-30 mins. Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10-20 mins. longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste....See MoreSoup and stew recipes?
Comments (4)I'm going to make my green chile stew according to the instructions on the National Canning and Preserving website for vegetable meat soup. I can thicken when I open the can. Might make some chile con carne and chicken soup while I'm at it!...See MoreRECIPE: Looking For: Ground Vinison or Venison Sausage Recipes
Comments (8)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....See MoreRECIPE: Need Recipes for Venison Roasts
Comments (2)It's been awhile since I fixed a venison roast but remember that I used a baking bag. Season the roast with greek seasoning and put strips of bacon over the top of the roast. Place in baking bag and bake at 325 degrees or lower until a fork will easily pierce the meat. Slower baking temp seems to make for more tender meat. This makes good chopped barbacue if after baking you chop and add you favorite sauce. Good luck!...See Moresleevendog (5a NY 6aNYC NL CA)
5 years agoIslay Corbel
5 years agolast modified: 5 years agoparty_music50
5 years agoUser
5 years agoUser
5 years agolast modified: 5 years agoannie1992
5 years agolindac92
5 years agoCompumom
5 years agoagmss15
5 years agoUser
5 years agolast modified: 5 years agoseagrass_gw Cape Cod
5 years agoagmss15
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