1 Recipe Cooked 2 Ways (Camping or Slow Cooker)

 

This Handsome Elk Shown by Permission of Vantage Point Graphics!

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Nothing seems to increase the appetite faster than being active in the outdoors.  The beauty of this recipe is that it works outside or inside; heap coals over your Dutch oven or plug-in your slow cooker!

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Deer or Elk Pot Roast

4 pounds deer or elk

oil

1 – 2 cloves garlic, minced

3 onions, chopped

3 medium potatoes

5 medium carrots

1 stalk of celery, chopped

1 can beef consomme

1/4 cup Worcestershire sauce

Directions for Dutch oven outside:

1) In a large, deep skillet or Dutch oven, heat oil and brown garlic lightly. Cut meat into chunks and brown on all sides in hot oil.  Take meat out of the pot.

2) Cube the vegetables and spread 2/3 of them evenly over the bottom of the pot.  Pour in 1 can consomme.  Put meat on top and season with salt and pepper.

3) Place the rest of the veggies around the meat.  Add 1 cup of water and the Worcestershire sauce.  Cover.  Bury the Dutch oven in a pit with coals.  Cook for 6 to 8 hours.

4) Adjust seasonings and serve.

Directions for Slow Cooker/ Crock Pot:

1)  Same as above.   De-glaze the pot (used to cook the meat) with a small amount of water, scraping any bits of garlic into the crock pot.

2) Cube the vegetables and spread them evenly over the bottom of the crock pot. Put meat on top.

3) Mix 1 can of consomme with the Worcestershire sauce.  Pour over the mixture in the slow cooker.

4)  Cook 6 to 8 hours.  During the last 30 minutes of cooking, remove the lid and adjust seasonings.

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Seasonings suggestions: To my mind, the only spice that can stand up to 6 to 8 hours of cooking in a slow cooker is bay leaf.  I put 4 or 5 in the pot when it starts cooking.  At the end, I remove them because children and pets can gag on the leaves.

If I want this to taste like regular stew, I add the usual stew spices: minced garlic, salt, pepper, basil, marjoram, paprika, etc.

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I hope to resume writing on a regular basis by Saturday, or Monday at the latest.  X-rays show that I didn’t break any bones but I’m still nursing my knee and going to physical therapy.

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

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Published in: on January 5, 2011 at 11:51 pm  Comments Off on 1 Recipe Cooked 2 Ways (Camping or Slow Cooker)  
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Recipes: Venison Canapes

T’is the Season 

Quick Nibbles are Popular Party Fare!

 

If you have a freezer full of deer meat and holiday guests coming, you can “wow” your friends and relations with venison tidbits!

Here are 2 easy recipes — that will show that you can shoot and cook!  Your crock pot or slow cooker will finish the work and keep things toasty!

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Sweet-and-Sour Venison Meatballs

5 lbs. ground venison

1 lb. ground chuck

1 large onion, minced fine

1 cup Italian style bread crumbs * (see Note after this recipe)

2 eggs, beaten

oil for frying (I use olive oil)

1 quart (32 ozs.) catsup

12 ozs. grape jelly

Mix together venison, ground chuck, finely minced onion and beaten eggs. Mix in enough bread crumbs to keep meat together, forming meatballs.

Cook in oil until done.

In a separate container, mix catsup and jelly.  Heat until the jelly melts. Put meatballs in crock pot and cover with sauce.

Cook 2 – 3 hours on high temperature.

Meatballs are popular fare on a buffet table because they are bite-size.

Note: Instead of purchasing Italian bread crumbs, make your own.  Pulse slices of bread (in a food processor) to = 1 cup crumbs.  Mix 1 teaspoon Italian seasonings to the crumbs.  Use as directed in recipe.

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Polynesian Venison Bites

2 lbs. ground venison (or moose, or elk)

1/2 cup quick uncooked oats

1 can water chestnuts, drained and chopped

2 Tbsp. soy sauce

1 small onion, chopped

1/2 tsp. garlic salt

1 egg

1/2 cup milk

3/4 cup firmly packed brown sugar

2 Tbsp. cornstarch

1 (8 oz.) can crushed pineapple, drained (reserve juice)

1 cup beef bouillon

1/2 cup vinegar

2 Tbsp. soy sauce

1/3 cup green pepper, chopped

Mix the first 8 ingredients and form into small meatballs. Brown in oil and drain well.

Mix brown sugar and cornstarch.  Add juice from pineapple, bouillon, vinegar and soy sauce.  Bring to a boil, stirring constantly until clear and thick.  Boil for 1 minute.  Stir in pineapple and green pepper.

Add sauce to meatballs and simmer 5 to 10 minutes. Serve hot.

Alternate ending (using a slow cooker): After frying, add meatballs to slow cooker.  Pour boiling liquid over meatballs and let the meatballs simmer in the crock pot 1 hour.  Serve hot.

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Thought for the Day:  A penny saved is a government oversight!

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This blog is a companion to my website: GreatGhilliesAndGraphics.com

 

2 Tasty Venison Recipes

Any recipe that includes “crock pot” or “slow cooker” plus wild game is always popular.  Perhaps the reason has to do with the “set it and forget it” nature of slow cooking.  

Venison Stew in a Slow Cooker

Serves:  6

1 – 2 lbs. venison steak

3 – 4 medium potatoes

1 cup diced celery

1 medium to large onion, diced

2 medium to large carrots, sliced

1 can of tomato sauce, 8 ozs.

2 cups beef bouillon

salt & pepper

basil, thyme

Tabasco sauce

margarine or butter

Trim the fat from the meat and cut the steaks into about 1 inch cubes. Brown in butter or margarine, until all sides are seared.

Peel and quarter potatoes.  Combine all ingredients in a crock pot — EXCEPT THE SPICES. *

Cook on slow for 8 – 10 hours.  Add the spices during the last 30 minutes.  See note about gravy.

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* Spices should NOT be added to foods (in the beginning), that will be cooked in slow, moist heat.  By the time the food is ready, the power of the spices has been used and the food’s flavor is bland and boring.

Add spices to a dish 30 minutes before the end of cooking.

Note: Sometimes,  the beef bouillon is absorbed during cooking and the dish is fine-as-is.

At other times, the liquid is fairly thin by the end of the cooking.  If that is the case, I may make a gravy in another pot and add it to the stew before serving. Adjust seasonings before serving.

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Do-It-Yourself Venison Sausage

Serves: Several

1 lb. ground venison

1 rounded tsp. Morton’s Tender Quick Salt **

1/2 tsp. mustard seed

1/2  tsp. garlic salt

peppercorns

Mix all the ingredients together.  Store in the refrigerator in a covered bowl for 3 days.  Mix the ingredients once each day.

On the 4th day, shape into a roll (like a thick log) and bake at 175 degrees for 4 and 1/2 hours.

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** If Morton’s Tender Quick Salt isn’t available where you live, use a seasoned salt mixture instead.

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

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We’ve had a scare with my 85 year-old mother. It may take a couple of days to get back on track with writing.  However, she is better!

Published in: on November 16, 2010 at 10:35 pm  Comments Off on 2 Tasty Venison Recipes  
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New Cookbook: The Complete Jerky Book

Careful Measuring and Timing Give the Best Results!

Monte Burch has written a 154 page tome on making jerky in your kitchen.

The title is:  The Complete Jerky Book:  How to Dry, Cure and Preserve Everything from Venison to Turkey. *

I picked this book up in the library — on the “new book” shelves.

What I Didn’t Like About the Book

The Complete … is literally a book full of advertisement for Bass Pro Shops … and other products (particularly expensive ones).

I’m concerned that this is a coming style in published books:  Mr. Burch mentions (seemingly) ALL the brands he uses.  That includes the cutlery he uses to cut the meat, the jerky kit, various jerky seasonings, a jerky cutting board, the huge smoker ….

The blurb about the author states he is a free-lance author, however, I wonder if he got a commission or was given free products to promote certain brands.  There’s no disclosure statement.

Frankly, it tainted the value of the book — for me.

Another problem:  Too many pictures of the same thing.

Fortunately, I’ve been cooking for 40+ years.  Newbies who don’t know their way around the kitchen might be frustrated.

What I Liked About the Book

Mr. Burch offered different ways of dehydrating the meat, from using the outdoors to a fancy electric smoker!

He also offered instruction in the finer points of ‘pimmican’ – a Native American food of shredded jerky, rendered fat, herbs,veggies and fruit.  It keeps indefinitely and the US Air Corps jet bombers consider this “survival rations.”

Mr. Burch had some good points.  On page 65, referring to raw meat, he states, “Cut away any fat, as fat not only doesn’t dry properly, but it adds a gamey flavor to the meat.”

Other Things to Like

  • “Food Safety” includes the “no-no’s” of jerky and the explanations are clear – unless you are a newbie in the kitchen.
  • There are quite a variety of recipes, marinades and meat rubs.
  • There are useful ground meat jerky instructions and recipes  – unless you are a newbie in the kitchen.

Mr. Burch offered recipes for:

  • Whisky Pepper Jerky,
  • Biltong (South African Beef Jerky)
  • Small Game & Waterfowl Jerky
  • Fish Jerky
  • Cured Salmon

If you are looking for new ways with wild game, this book offers some interesting ideas … if non-stop commercials don’t bother you.

See you soon!

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* Skyhorse Publishing produced this book, 2010, $12.95

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

Published in: on November 1, 2010 at 12:10 am  Comments Off on New Cookbook: The Complete Jerky Book  
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Getting the Gamy or “Wild” Taste Out of Venison

 

What You Do in the Hours After Shooting Wild Game Determines it's 'Gaminess'

 

 

I’ve written articles about keeping the gamy taste out of wild game after it is shot and during processing. The three that come to mind are:

Can You Take the Wild Taste Out of Venison?

Removing the “Gamy” from Wild Game!

Getting the “Gamy” Taste out of Wild Ducks, Fowl, Etc.

But sometimes you have a portion of game that is doubtful and you want to make sure you are not disappointed by a ‘gamy’ aftertaste.

Here’s a great recipe!

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Venison Marinade

1 to 1 1/2 lbs. venison, sliced or cubed

3 Tablespoons sugar

1/4 cup soy sauce

1/2 cup water

1 and 1/2 teasp. MSG

1/2 teasp. pepper

Mix all ingredients together and pour over the meat.  Refrigerate at least 24 hours.  You can marinate as long as 3 or 4 days.

Drain.  Broil or barbecue.

Notes:

  • This is excellent for removing the gamy or “wild” taste from venison.
  • Because we don’t need the salt, we use low-salt soy sauce.
  • Make sure it is real soy sauce.

“Real” soy sauce has wheat and soy beans as ingredients.  La-Choy (and other fake soy sauces) use caramel coloring.

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‘Buck Dream’ is used by permission from ClearVue Graphics

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Happy Birthday to our son, Christopher!

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

Squirrel This Away for Fall: Deer Jerky Recipe

While doing some late spring cleaning, I found this recipe and thought I’d share it.  If you like a bit of ZIP with your deer jerky, this is it!

Dreaming of Some Deer Jerky?

Deer Jerky Recipe

5 lbs. sliced deer meat

3 Tablespoons (Tbsp.) coarse-grind black pepper

1 Tbsp. fine-grind black pepper

1 Tbsp. salt

2 teaspoons of Accent tenderizer

1 Tbsp. garlic powder

1 Tbsp. onion powder

1/2 cup of soy sauce

1 teaspoon Tender Quick *

Crushed red pepper, to taste

Mix all spices and sauce together. Marinate for 24 hours in the refrigerator. Smoke for 2 to 4 hours. Dry in oven @ 140 degrees or in a dehydrator.

* I was unable to find this product and left it out.

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This came to us from a German farmer’s stock of well-worn recipes.  He and his family have lived (and hunted deer) in the Texas Hill Country for generations.

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On a Personal Note: Everything takes longer than you expect.  The postings have slowed while I try to move my blog and its 300+ articles.

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This blog is a companion to my website: GreatGhilliesAndGraphics.com

Published in: on June 12, 2010 at 11:19 am  Comments Off on Squirrel This Away for Fall: Deer Jerky Recipe  
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Easy Recipe: Venison Backstrap

Venison Backstrap is one of our family’s favorite meals.  The reasons?  It’s easy to prepare, delicious and tastes like a zillion calories (but isn’t).

Venison Backstrap

It's Hard to Wait Until the Venison is Fryed!

There’s only one downside to this fabulous meal: It takes advanced planning.  I’m not talking about setting out the meat the day before, but long planning.

The backstrap is the oh-so-tender meat on either side of the deer’s spine.  My husband removes this area (and packages it for the freezer) before sending the rest of the venison for processing.

The backstrap is a long slender piece of meat.  When we are ready to have this for a meal, Richard defrosts the meat.  Then he slices down into the meat (across the grain) to create lots of medallion-shaped pieces of raw meat.

The Recipe

backstrap cut into medallion-sized pieces

enough milk to cover

flour, salt and pepper

oil (I use olive oil)

Place the meat pieces in sufficient milk to cover.  Place in the refrigerator for a minimum of 8 hours to a maximum of 48 hours.

The milk is used to remove any ‘gamey’ flavor. More importantly, the milk breaks down the meat fibers so the meat is tender.

Remove the meat from the milk.  In a plastic bag, place the flour, salt and pepper. Then add the medallions, shake around and lightly dust each off before placing in a frying pan of hot oil.

When they finish frying, they look like tiny chicken-fried steaks.

Condiments and Other Info

Richard prefers to eat them with barbecue sauce, while I like ketchup.  Food  purists would be horrified with both of our choices!

We know of others who dip the meat twice in the milk and twice in the flour.  We don’t need the calories of the second layer of flour.

We know of others who make gravy with the remaining flour and pour it over the backstrap pieces.

Venison, because of its extremely small amount of fat, is an excellent protein source.  It is also one of the best meat you can eat because it hasn’t been subjected to growth hormones, pesticides, etc.

Next year, be sure to remove the backstrap sections so you can enjoy a memorable meal!

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This blog is a companion to my website: GreatGhilliesAndGraphics.com

Published in: on March 9, 2010 at 10:09 pm  Comments (2)  
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More HOT Venison Chili!

 

When You're Hot, You're HOT!

When You're Hot, You're HOT!

 

There must be some serious chili-heads out there! The first edition of hot venison chili has been the most popular posting this month.

Please have your “Directive to My Physician” and your “Last Will & Testament”  in an obvious place, before you start on this recipe. The EMT won’t have a lot of time to hunt for your last wishes!  😉

A HOT BOWL OF RED

20 dried chili peppers*

4 lbs. venison – chili grind (can use beef)

1 tsp. oil

1 medium onion, chopped

4 to 5 cloves garlic, minced

1 tsp. oregano

1 tsp. cumin

1 can tomato sauce

3/4 cup water

2 to 3 Tbsp. masa flour

Salt & pepper, to taste

Remove stems and seeds from chili pods. Wash and put into a large pan; cover with water. Simmer until tender. Drain. Place peppers in food processor or blender and puree. Set aside.

Brown meat in oil. Add onion and garlic; simmer 10 minutes. Then add oregano & cumin.

Add chili peppers to meat; add tomato sauce and an equal amount of water. Bring to a boil. Reduce heat and simmer for 3 to 4 hours. More water may be added during cooking.

When almost done, thicken by adding hot water to masa flour. Stir until it thickens; add to chili. Adjust seasonings. Serves 8 to 10.

Directions for Slow Cooker: Remove stems and seeds from chili pods. Wash and put into a large pan; cover with water. Simmer until tender. Drain. Place peppers in food processor or blender and puree. Set aside.

Brown meat in oil. Add onion and cook ~10 minutes. Add pepper puree and meat mixture to slow cooker.  Add tomato sauce and an equal amount of water. Cook for 6 to 8 hours. Add water, as needed.

About 30 minutes prior to turning cooker off, add garlic, oregano, cumin, salt and pepper.

Then thicken by adding hot water to masa flour. Stir until it thickens; add to chili. Adjust seasonings.  Serve.

* I’ve never had the courage to use 20 pods at a time. They are referring to the large red pods sold dried – often in plastic bags.

Note: Adding spices before cooking  (for several hours), boils the flavor out of these ingredients. I add them 30 minutes before finishing, for that reason. However, this is a personal decision, not law.

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

Published in: on January 13, 2009 at 9:52 am  Comments Off on More HOT Venison Chili!  
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Do You Like Your Venison Chili HOT?

 

Set Your Table Next to the Fire Dept. Door!

Say, where's the Pepto-Bismol?

 

Actually, you can substitute ground beef in this chili recipe, if you like. Recipes like this are for folks who like to eat their chili with the fire department’s phone number on speed-dial!

Curl Your Toes Hot Venison Chili

2 lbs. lean venison stew meat, diced

1 Tbsp. olive oil

1 3/4 cups chopped onion

1 cup diced celery

3 cloves garlic, crushed

3 cups water

3 (14 1/2 oz.) cans no-salt-added tomatoes, undrained & diced

2 (10 oz.) cans diced tomatoes with green chiles, undrained

2 Tbsp. chili powder

1  1/2 Tbsp. reduced-sodium Worcestershire Sauce

1/4 tsp. dried whole thyme

1/4 tsp. dried whole oregano

1/4 tsp. ground cumin

1/4 tsp. salt

1 (14 1/2 – 16 oz.) can no-salt-added kidney beans, undrained, optional

Brown venison in hot oil in a dutch oven, stirring until it crumbles. Stir in onion, celery & garlic; cook until tender.  Add water and next 8 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Add beans and cook 30 minutes more. Adjust seasonings and enjoy.

Slow Cooker Directions: Brown venison in hot oil in a dutch oven. When it is almost cooked thru, add onion, celery & garlic; cook for 5 to 8 minutes.  Pour this mixture into the slow cooker, adding water, tomatoes and tomatoes with chiles.

Cook 6 to 8 hours. Add spices, Worcestershire Sauce and beans (if desired). Cook 30 minutes more on low.  Adjust seasonings and enjoy.

Note: Adding spices to a slow cooker at the beginning, just cooks the flavor out of  those spices. I do not add them until the last 30 minutes.

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

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(1) Subscription button for feeds for my postings – click on the bright orange box (top of right column) or (2) Subscription link to get my postings via email (Click area is near “Top Posts”).

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Published in: on January 7, 2009 at 5:05 pm  Comments Off on Do You Like Your Venison Chili HOT?  
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My Wild Game Recipe Collection – Thus Far

 

Here's The Whole Shebang!

Here's The Whole Enchilada!

 

These recipes have been spread out over so many months, you may  have missed some.

  • Just Ducky – Wild Duck – Chesapeake Barbecued                                          Duck and Roasted Wild Duck
  • 2 Ways with Venison – Pecan-Crusted Venison, Tex-                                    Mex Venison
  • Deer Chili in a Slow Cooker “Brazos River Bottom                                     Killed-on-the-Road Texas Chili” and LBJ’s River Chili

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com