Wild game recipes (ingredients, chicken, mustard, paprika)

[1AngryTaxPayer]

What do you have?

Here is a Jalepeno Cheese Venison sausage I find to die for.

• • 3 pounds lean ground venison
  • 1 lb beef tallow
  • 3 tablespoons curing salt
  • 2 teaspoons mustard seed
  • 1 clove garlic, peeled and split
  • 1 teaspoon pepper
  • 1 cup sharp shredded Cheddar cheese
  • 3 jalapeno peppers, seeded and diced
  • 1 cup water
• 
  Stir the ingredients together then mix in the meat, tallow, Cheddar cheese and jalapeno peppers; mix until evenly blended in about 3 minutes. Run this into your casings and smoke with an offset smoker for 3 hours on low heat using mesquite.
  

[Jessiegee40]

I've got a great Creole Rabbit recipe but it's at home. If anyone is interested I can post it tonight. If you have to clean and cut the rabbit, the prep time is a good 2 hours but well worth it.

[Katsmeeyow]

I find venison and beef interchangeable as far as the ground or cubed variety- so I cook it the same way - just keeping in mind that the venison is a lot more lean so may need a little "fat" to keep it moist. However, mostly I cook both beef and venison the same.

[karibear]

Originally Posted by Katsmeeyow

I find venison and beef interchangeable as far as the ground or cubed variety- so I cook it the same way - just keeping in mind that the venison is a lot more lean so may need a little "fat" to keep it moist. However, mostly I cook both beef and venison the same.

Depending on what the deer have been eating, the fat can be really gamy tasting. I used to save the bbq sauce from cooking chicken and use that to flavor bambi steaks that I didn't want to bother trimming too well. Otherwise, yeah, venison and beef is pretty much interchangeable in recipes. I never did get around to trying venison paprikash, though. We generally cut the backstrap into wonderful little steaks, then boned all the rest and either made it into steaks or stew meat, never bothered grinding it into burger - but I also made quite a bit of jerky, as well. Never got much liver or heart, though, the guys who did the hunting didn't want to pack any more than they had to, they always said if I wanted that sh*t, I could come along and carry it myself.

[Katsmeeyow]

Nothing better than venison backstrap! Is my personal favorite. I have never had venison taste gamey, luckily enough. What we do is take out the backstrap/tenderloins and then use all possible for cube steak, and then grind the rest. Have had some venison sausage, but have yet to find any that is good enough to rave about.

[Mt-7]

Originally Posted by Katsmeeyow

I find venison and beef interchangeable as far as the ground or cubed variety- so I cook it the same way - just keeping in mind that the venison is a lot more lean so may need a little "fat" to keep it moist. However, mostly I cook both beef and venison the same.

Yes I agree Strogonoff, SOS, even meatballs but I do add some ground pork to help hold it together. Steaks are just pan cooked with lots of garlic...add in soy sauce. Hope to check in here for more...

[karibear]

Originally Posted by Katsmeeyow

Nothing better than venison backstrap! Is my personal favorite. I have never had venison taste gamey, luckily enough. What we do is take out the backstrap/tenderloins and then use all possible for cube steak, and then grind the rest. Have had some venison sausage, but have yet to find any that is good enough to rave about.

But you're in Georgia, all my bambi was Sitka blacktail in Alaska. Really tender, but the fat was something you had to develop a taste for, or trim it as much as possible. The absolute worst I ever had was in northeastern Oregon, the deer had been wintering on sagebrush. Very tough and rank, but edible if one was hungry enough - which we were. My all time favorite game meat was seal liver, but that's not legal anymore.