I've been given some frozen Venison and am seeking ideas on what to do with
it other than the norm BBQ that we usually use it for.
As an aside I remember once having a delicious pasta dish at an Italian
restaurant that had Venison and juniper berries - very nice.

In article >,
"Jay" > wrote:

> I've been given some frozen Venison and am seeking ideas on what to do with
> it other than the norm BBQ that we usually use it for.
> As an aside I remember once having a delicious pasta dish at an Italian
> restaurant that had Venison and juniper berries - very nice.

Stew it (long and low, say 250F/125C for about 6 hours) with some
sauteed onions, red wine, bacon and mushrooms. Excellent with a good
crusty bread and green salad.

Miche

--
WWMVD?

Miche > wrote:

> "Jay" > wrote:

>> I've been given some frozen Venison and am seeking ideas on
>> what to do with

>Stew it (long and low, say 250F/125C for about 6 hours) with some
>sauteed onions, red wine, bacon and mushrooms. Excellent with a good
>crusty bread and green salad.

One of my boys swears by venison chili. Standard red texas
chili recipe.

Steve

"Jay" > wrote in message
...
I've been given some frozen Venison and am seeking ideas on what to do with
it other than the norm BBQ that we usually use it for.
As an aside I remember once having a delicious pasta dish at an Italian
restaurant that had Venison and juniper berries - very nice.


What cut[s] do you have?
Steaks are good fried after coated with seasoned flour.
Roasts are good smoked.
Deer jerky is real good as well.
You can grind it into burger too.

Jay wrote:
> I've been given some frozen Venison and am seeking ideas on what to do with
> it other than the norm BBQ that we usually use it for.
> As an aside I remember once having a delicious pasta dish at an Italian
> restaurant that had Venison and juniper berries - very nice.
>
>
>
You don't indicate what type of cuts. Burger, steaks, fillet, front
quarter roast, hind quarter roast?

General rule is use it as you would beef but remember that venison has
*very* little fat so you need to factor that in. If you're not
stewing/braising for a stew or pot roast style of dish be very careful
to *not* over cook it. Err on the rare side.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

In article >,
Miche > wrote:

> In article >,
> "Jay" > wrote:
>
> > I've been given some frozen Venison and am seeking ideas on what to do with
> > it other than the norm BBQ that we usually use it for.
> > As an aside I remember once having a delicious pasta dish at an Italian
> > restaurant that had Venison and juniper berries - very nice.
>
> Stew it (long and low, say 250F/125C for about 6 hours) with some
> sauteed onions, red wine, bacon and mushrooms. Excellent with a good
> crusty bread and green salad.
>
> Miche

Mmmmm yes. Venison pot roast.
I just did one of those with Shallots, fresh basil, chunky carrots and a
can of water chestnuts in place of spuds (low carbing here!) A few
stalks of celery would have finished it off nicely, but I did not have
any at the time.

And mushrooms. LOTS of mushrooms are always a good thing!

I used a dutch oven and added some chicken stock to simmer it long and
slow until it fell apart. :-)
--
K.

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