Best Vennison recipe for "stew meat" or ground

[masraum]

A buddy gave me some ground doe and some "stew meat".

I've never cooked anything other than beef, pork, chicken or fish.

Please give me any recommendations or tips, pointers or recipes that you've got so I do this up right.

[aigel]

The ground I would cook in a spaghetti sauce, lasagne or chili. Just as beef.

The stew meat you will want to cook like a beef stew and allow for enough time for it to get nice and soft. A crock pot would be ideal. Almost can't overcook. Key here is to sear it up real good at the beginning to make a nice dark brown gravy.

Now I am hungry!

G

[Bill Douglas]

Doe is good - lucky you. Not too over flavored like a buck or stag.

I don't know about the stew meat but the ground stuff when mixed 50:50 with fatty pork, add some fennel seeds + cracked pepper then put through a sausage stuffer machine

[wdfifteen]

I make carbonara criollo with venison stew meat.

Patagonian Beef Stew

[cabmandone]

Sky is the limit with the ground. Like Bill said, the doe tends to be less gamy and is honestly a lot more tender. I have done venison chilly, venison spaghetti sauce and made my own summer sausage with it.

[KFC911]

I have eaten some delicious Bambi Burgers before too

[greglepore]

Venison meatballs are amazing.

[vash]

Houston? Go to a Mexican store and buy a bag of “Colorado” sauce. Basically red enchilada sauce. (With a mild roux)

Brown meat. Just brown don’t fully cook it. Small batches so it doesn’t steam in a crowded pot. Pull it out. Sauté an onion to soft. The dump meat back in. Then pour in the sauce. Get it boiling. Then pop the entire pot into a 300 deg oven. Check back in 1.5 hours for tenderness.

Serve as burritos.

[masraum]

Thanks folks.

[vash]

dependent on where the cubes are from.

if they are about 1", i sometimes make "kabobs"..more japanese style. so call it yakitori.

i put them on stainless skewers, the over a hot, very hot coal fire..sear them..rare in the middle. when done; brush with a teriyaki type sauce thinned with Mirin..and sprinkle with sesame seeds.

at deer camp, it is amazing. with whiskey.

[masraum]

Thanks all. This is good info.

[Bill Douglas]

I've just found a pic' of the bambi+pork sausage I mentioned earlier. There are three diameter sized skins and I got the medium, then just did a few twists every 100mm of so to make it into sausage sized sausages.

And I've just found the recipe too.

700 grams venison
600 grams pork belly
2 teaspoons crushed fennel seeds
1 teaspoon ground pepper
½ teaspoon salt
10 cloves garlic
¼ cup Barkers High Country sauce
½ cup water

[TimT]

I just made some venison Soprasetta and some Sojuk.. fermenteds for a few days, now drying, it just about at the target weight.. Ill bring some to a Christmas party im going to tonight.



Fermenting in my closet

[masraum]

I loved the venison chili.

Tonight I made stew using this recipe.

https://www.thespruce.com/venison-stew-recipe-1375519

I figured how could I go wrong with bacon and red wine, and I was right. Wow, this stuff is tasty. I feel like I need to go hunting now, but truth be told, I think this would probably also be good with beef.

A Classic French Venison Stew Recipe

Wild venison is (when available) very strong in flavor, so if you are not a game fan, then look for farmed venison from an ethical source if you can.

As venison is so lean, it works much better in recipes where it is marinated and long, slow cooked. Choose your marinade carefully as this will add flavors to your stew with red wine one of the best options. The wine imparts tastes that work so well with this meat. Here, the Venison is marinated in a herb, vegetable-infused stock, and wine overnight to add flavor and melt in your mouth texture and then simmered into a quick stew which has the wine added back in.


What You'll Need

2 pounds venison, cubed
1 cup chopped yellow or white onions
3 medium carrots, cut into 1/4-inch slices
1/4 cup finely chopped celery
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1 cup dry red wine
3/4 cup beef stock
5 slices bacon, chopped
1 tablespoon all-purpose flour
1 teaspoon tomato paste
1 1/2 cups cleaned mushrooms


How to Make It

Put the venison, onions, carrots, celery, salt, pepper, and the herbs in a glass bowl or casserole dish. Pour the red wine and beef stock over the venison and marinate in the refrigerator for 8 hours, or overnight.

Drain the liquid marinade and reserve it for use later in this recipe.

In a large saucepan over high heat, cook the bacon until it turns crisp. Transfer the bacon to a paper-towel-lined plate to drain.

Pour all but 2 tablespoons of bacon grease from the pan. Sautee the onions, carrots, and celery in the bacon grease for 5 minutes, until the vegetables turn soft. Transfer them to a bowl with a slotted spoon and set it aside for a moment.

Toss the venison with the flour and brown it in the remaining bacon grease. Once all sides of the meat are browned, stir in the tomato paste and cook the mixture for 1 minute.

Add the mushrooms, cooked vegetables, crisped bacon, and reserved marinade liquid into the pan with the browned venison, and then cook the mixture over low heat, covered, for 45 minutes to 1 hour. The venison stew is done when the meat and vegetables are tender and the sauce is thickened.

Serve the casserole with simple, fresh, green vegetables and a spoon or two of lovely mashed potatoes to soak up the juices.

[aigel]

Nice job!

No, beef won’t be as good. Never will get the same rich gravy from a domestic animal! Make friends with a hunter or two!

G

[KFC911]

Hey G do ya ever make bambi gumbo? Seems like that might work too..what say ye?

[flipper35]

Jambalaya is good. Gumbo should be.

[aigel]

Originally Posted by KC911

Hey G do ya ever make bambi gumbo? Seems like that might work too..what say ye?

I have done so, but the roux tends to overpower the more delicate caramelized flavors of the browned meat. I cook venison stew "Goulash" style following my European roots! Gumbo is the go-to for small game for me, rabbit, duck, goose (legs) etc.

If you want to cook venison Louisiana style, I'd go with a sauce piquante.
https://honest-food.net/venison-sauce-piquante-recipe/

I used to tailgate at LSU with a group centered around a Cajun cook / party animal from the swamps near Lafayette. He had all the good stuff in his repertoire, HUGE equipment, including a trailer with gas fired cast iron pots. He once did venison sauce piquante - with a swamp deer he killed - it was fantastic. Good times!

G

[wdfifteen]

"2 pounds venison, cubed"
Haven't had cubed meat in a long time. I remember my parent's cubing machine from when they owned a grocery store. Strange that I remember it, as they sold the store when I was 4 years old.

[masraum]

Originally Posted by wdfifteen

"2 pounds venison, cubed"
Haven't had cubed meat in a long time. I remember my parent's cubing machine from when they owned a grocery store. Strange that I remember it, as they sold the store when I was 4 years old.

All sorts of things stick in the mind, even from way, waaaay back in our memory. I have lots of memories of things from a house that we lived in and things that happened when I was 3-4 years old, and we moved out of that house when I was 4 and moved every 3 years from then on.