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venison
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  1. Camp Kitchen
    The venison roast which Tina made in her Insta-Pot this evening was one of the finest meat dishes that I've ever eaten. Fork tender, moist, world-class flavor, lean and healthy, perfect in every respect! She found the recipe online...
  2. Camp Kitchen
    I bought myself a Sous Vide (hot water bath cooker) for Xmas which seem to be the rage these days on cooking shows. There might be something to the hype as my initial results seem pretty good. The beauty is you can't overcook anything and you can actually leave it cooking for an entire day...
  3. Camp Kitchen
    I've cooked venison many different ways, one of my favorite is roasting a whole hindquarter. I've always hated dealing with the front shoulders trying to filet off the meat which was only good for sausage or jerky. A buddy of mine suggested cooking the entire shoulder and then shredding the...
  4. Camp Kitchen
    Doesn't look pretty but trust me it's delicious. Made from the round roast of the buck I killed last fall. Brined (cured) for 5 days then simmered in water with corned beef spices for 2 hours. Great way to deal with a rutty old buck. Made a damn good sandwich for lunch today too.
  5. Camp Kitchen
    I just finished trying to make venison brats. Since this was my first time, I spent a lot of time on the internet. The part I wasunsureof was the link making process. Nobody said anything about overloading the casings. I have two very long brats.:mistake:
  6. Camp Kitchen
    This is my recipe for a quick and easy meatloaf. 2lbs ground venison 2 eggs 1 medium onion chopped 1/2 cup catsup 1 cup italian bread crumbs 2 tbl spoons oregano 1 tbl spoon garlic minced 2 T parsely Mix all ingredients except parsley together in al a large bowl. Sprinkle parsley on top. Form a...
  7. Camp Kitchen
    Has anyone tried to replace pork fat with bacon? I normally get pork fat but i can' find it around here. My butcher said everything is coming in pretrimmed. Im thinking that bacon might work. Buying a whole pork but is overkill. I only make 19 lbs at atime. Dick
  8. Camp Kitchen
    http://www.venisonhq.com/
  9. Camp Kitchen
    I was trimming up some deer loins I pulled out of the freezer. I removed all silver skin and fat and with all the ragged meat scraps decided to make pepper steak. Once I had all the venison, peppers, onions, and seasoning sautéing in the pot I fired up the rice cooker with some long grain...
  10. Camp Kitchen
    I tryed high mountain and was not to happy with it... Thought somebody might have a better recipe...
  11. Camp Kitchen
    Anyone with a successful recipe? I've checked the internet and some call for added liquid and some don't. I've had an occasional problem with jars breaking while canning jalapenos. ( forgot the brine on some) It worries me that I could get breakage without the liquid. Peppers are cheap but...
  12. Camp Kitchen
    Here is a hearty French recipe most often used for beef. My Aunt modified it for Venison. Bon Apetit! Venison Stew with Glazed Shallots ½ cup of dried Porcini mushrooms or fresh baby Portobello mushrooms 2 cups boiling water (to reconstitute dry mushrooms) 2 strips of bacon chopped 2 tbsp...
  13. Camp Kitchen
    1 piece of cubed venison per person marinate in soy,garlic powder,black pepper, fine chop onions / green bell pepper cut a piece of mild cheddar 1/8th " thick 3"long canned or fresh mushroom slices jalapeno pepper slices in the jar(not fresh) lay marinated steak flat...sprinkle onions and...
  14. Camp Kitchen
    I cut chops or small steaks from the big hump up on the forward part of the hindquarters. Perpendicular to the bone and then slice right along the bone. Anyway, tomorrow's going to be cold and blustery, good day to cook some game and relive the season's high points. I thought I would brown...
  15. Camp Kitchen
    This is always a hit at our league dinners. Take a good size roast, some steaks, or any clean trim - longer pieces best. Put in a crock pot with a packet of onion soup mix. Add a cup to 2 of water depending on amount of meat - don't need to cover it - 2 to 3 inches in the pot is plentyCook...
  16. Camp Kitchen
    Here's the recipe we use for venison chili, courtesy of Emeril on the Food Network :) It is an excellent recipe, and well worth giving a try. One thing though, my family finds we need to scale down a bit (like 2/3rds) on the jalepenos to keep it tolerable. If you like stuff REALLY spicy, leave...
  17. Camp Kitchen
    Fast and easy! for those that have their meat processed... Take a package of deer burger...place in soup pot...add a small amount of oil (olive,vegetable)...add one chopped onion...turn on high and sautee...add your favorite spices now salt,pepper,garlic,...brown meat...add lg can of whole...
  18. Camp Kitchen
    I was recently talking to an old Italian man and he said he loved venison ribs. I complained that I don't like 'em because there can be too much tallow on them and it sticks to the roof of my mouth. Well here is his recipe as a response: Trim any fat off the ribs as much as possible. Parboil...
  19. Camp Kitchen
    This is an easy one a friend just got from the butcher. Take a venison roast put in a crock pot. Add stew vegetables such as parsnips, turnips, carrots and/or potatoes. Fill with water Add one large package of onion soup. Slow cook for 6 hours or so until the meat is fork tender and falls...
  20. Hunting Camp
    I thought it would be great to share our favorite venison recipes. I have several that I'll post. Most of mine are really simple, but hey I'm a simple guy. Soooooo, what's your favorite?
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