Venison Cookbooks & Recipes
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Thread: Venison Cookbooks & Recipes

  1. #1
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    Venison Cookbooks & Recipes

    Since I have a lot of venison on the way I thought I'd pick up some cookbooks on it so I could try some different things. I ordered these 3 from Amazon today.

    301 Venison Recipes: The Ultimate Deer Hunter's Cookbook

    Deer Burger Cookbook: Recipes For Ground Venison - Soups, Stews, Chilies, Casseroles, Jerkies, And Sausages

    The Complete Venison Cookbook

    Does anyone know any good recipes or cookbooks?
    Last edited by lukem; 12-15-2008 at 12:14 AM.


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  3. #2
    wolfhunter Guest

  4. #3
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    I'll get that one on my next Amazon order.


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  5. #4
    I just go by word of mouth. I haven't used a cookbook yet. I did, however, use an Alton Brown recipe where he roasted a beef rib roast & made a wine reduction thyme sauce. I cooked a bacon-wrapped backstrap the same way, and it turned out pretty good.

    For the most part, a saltwater bath followed by a buttermilk soak (1 day each) has helped me a lot. I'm still learning, though. Let us know how it turns out.

    Just remember, when browning venison, you have to add a little oil or fat to brown it, as the meat is so lean. It'll burn in a dry pan.
    Victory rewards not the army that fires the most rounds, but who is the more accurate shot. ---Unknown

  6. #5
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    Quote Originally Posted by PascalFleischman View Post
    I just go by word of mouth. I haven't used a cookbook yet. I did, however, use an Alton Brown recipe where he roasted a beef rib roast & made a wine reduction thyme sauce. I cooked a bacon-wrapped backstrap the same way, and it turned out pretty good.

    For the most part, a saltwater bath followed by a buttermilk soak (1 day each) has helped me a lot. I'm still learning, though. Let us know how it turns out.

    Just remember, when browning venison, you have to add a little oil or fat to brown it, as the meat is so lean. It'll burn in a dry pan.
    Thanks. bacon-wrapped backstrap sounds pretty good!


    Memberships: NRA, GOA, USCCA
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  7. #6
    Quote Originally Posted by lukem View Post
    Thanks. bacon-wrapped backstrap sounds pretty good!


    It is the only way to grill backstrap.

  8. #7
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    Quote Originally Posted by Hamster View Post
    It is the only way to grill backstrap.
    Yea, I've gotten about 5 calls already from friends asking me what I'm doing with the backstaps!


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  9. #8
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    Hubby says that he used to hang his backstrap out to dry on a home made rack. He seasoned it and made jerky. I can't wait to move and then I'll be waiting impatiently for hunting season. We did okay with his new Remington 30-06 a few weeks ago at the range. I has a Leopold 3X9X50 scope (it's awesome!). I gave the set up to him last year for X-mas, we're just now getting to shoot it, we had little money for range time, and the free range at the other end of town is scary what with people shooting across the road! In any case, it will be fun to see what we can do with it in the field when move up north. I guess that maybe a good hunting/skinning knife is in order for him for next Christmas? Hush now, everyone!!!

  10. #9
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    I usually soak the meat in brine, changing the water several times a day to keep the water "clear". This goes on for two days, then switch to a baking soda & water mix. I let the meat soak for several hours to overnight, then soak the meat in plain water to draw out the excess baking soda. The baking soda tenderizes the meat.

    My recipes are pretty basic. Depending on the crowd I'm serving, I'll prepare the meat in a variety of ways ranging from stir fry to jerky. BBQ deer ribs are usually a pretty big hit.



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    "A few well placed shots with a .22LR is a lot better than a bunch of solid misses with a .44 mag!" Glock Armorer, NRA Chief RSO, Pistol, Rifle, Shotgun, Muzzleloading Rifle, Muzzleloading Shotgun, and Home Firearm Safety Training Counselor

  11. #10
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    Cool. My meat is being dropped off at a processor tonight to get steaks, groudn meat and sausage made out of it. I can't wait!


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