Game Recipes and Tips

natdog

jesus youd find it hard to make a mess of that lad you could nearly eat him raw:D

garv123

natdog wrote: »

jesus youd find it hard to make a mess of that lad you could nearly eat him raw:D

ah he loved the bits he cooked so it mustn't be for me.

323

garv123 wrote: »

https://us.v-cdn.net/6034073/uploads/attachments/318604/141358.jpg
came off this young stag.
around his ar$e somewhere?
ah it was thick like a fillet steak from a butchers which a also cut so they cook threw
id say it could have just been me fussy and making sue it was cooked well.
might have been better if i left it pinky?

From the look of him, if handled any way decent, rump cuts from this should melt in your mouth.

Everyone to their own taste but worth remembering that venison is so much redder than farm grown beef thay in order to have no pink you have to cremate it. Even well done will still be a little pink.

garv123

323 wrote: »

From the look of him, if handled any way decent, rump cuts from this should melt in your mouth.

Everyone to their own taste but worth remembering that venison is so much redder than farm grown beef thay in order to have no pink you have to cremate it. Even well done will still be a little pink.

im putting it down to my terrible cooking skills:pac: it was definitely way overcooked

Sparks

garv123 wrote: »

im putting it down to my terrible cooking skills:pac: it was definitely way overcooked

Touch your thumb to your forefinger. Now feel the big muscle in your palm at the bottom of your thumb with the forefinger of your other hand; that muscle will feel how meat cooked rare should feel. Touch your thumb to your middle finger to see what medium rare feels like; ring finger for medium; and little finger for medium well. Touch the countertop to see what well done feels like

Just get your frying pan rocket-hot with nothing (not even oil) in it (and this works a lot better with a cast iron frying pan - and you shouldn't really do it with a teflon pan); put oil on the meat not the pan, put the meat into the pan, turn it once after 60 seconds; and now start poking the meat while it's in the pan and see how it feels. Check it first about 30 seconds after the turn; then check it every 10-15 seconds. When it feels right, take it out of the pan and put it into a fold of tinfoil and leave it sit for twice as long as it was in the pan and then another two minutes on top of that (if you don't do this, when you cut into the meat, all the juices run out onto the plate instead of staying in the meat).

That's pretty much all there is to cooking steaks in a pan regardless of what animal they're cut from (well, except for tuna steaks) so long as they're less than an inch and a half thick. If they're any thicker than that, you do it by time (90 seconds each side then put the entire pan in a 250C oven for two or three minutes and then take it out and rest it in the tin-foil, but to be honest, a steak that thick isn't as much fun as it sounds).

garv123

Sparks wrote: »

Touch your thumb to your forefinger. Now feel the big muscle in your palm at the bottom of your thumb with the forefinger of your other hand; that muscle will feel how meat cooked rare should feel. Touch your thumb to your middle finger to see what medium rare feels like; ring finger for medium; and little finger for medium well. Touch the countertop to see what well done feels like

Just get your frying pan rocket-hot with nothing (not even oil) in it (and this works a lot better with a cast iron frying pan - and you shouldn't really do it with a teflon pan); put oil on the meat not the pan, put the meat into the pan, turn it once after 60 seconds; and now start poking the meat while it's in the pan and see how it feels. Check it first about 30 seconds after the turn; then check it every 10-15 seconds. When it feels right, take it out of the pan and put it into a fold of tinfoil and leave it sit for twice as long as it was in the pan and then another two minutes on top of that (if you don't do this, when you cut into the meat, all the juices run out onto the plate instead of staying in the meat).

That's pretty much all there is to cooking steaks in a pan regardless of what animal they're cut from (well, except for tuna steaks) so long as they're less than an inch and a half thick. If they're any thicker than that, you do it by time (90 seconds each side then put the entire pan in a 250C oven for two or three minutes and then take it out and rest it in the tin-foil, but to be honest, a steak that thick isn't as much fun as it sounds).

you have me sitting here feeling my hands getting weird looks of people:eek:

i must do that with my next bit of steak.
cheers.

Dai John

Last couple of pheasants I shot were old tough cocks. Cooked them in a slow cooker for a few hours, tasty and tender, even the legs.

meathshooter1

had a barbie yesterday venison kebabs. lovely .peppers,onions,chiles,marinate the night before,wrap in foil and cook for the first 20mins then put on the flame on cook to your liking


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dermot218

my bro in law is south african he showed me howto make jerky get a new black dust bin and drill small air holes on all sides put a strong light bulbthru the lid hang the strips of meat inside until cured hope this is of help

Tackleberrywho

dermot218 wrote: »

my bro in law is south african he showed me howto make jerky get a new black dust bin and drill small air holes on all sides put a strong light bulbthru the lid hang the strips of meat inside until cured hope this is of help

Must try that.
He'd call it Biltong though AFAIK

http://www.biltong.ie/

Handy link

Mauser 308

meathshooter1 wrote: »

had a barbie yesterday venison kebabs. lovely .peppers,onions,chiles,marinate the night before,wrap in foil and cook for the first 20mins then put on the flame on cook to your liking


Uploaded with ImageShack.us

What marinate did you use, looks great were they nice?

Tackleberrywho

Mauser 308 wrote: »

What marinate did you use, looks great were they nice?

I used a half bottle of Cab Sav with some basil and herbs on the last joint I marinaded.

Was quite tasty.

I might try the last of my Venison steaks out on the Barbie tomorrow if the weather holds up

samthe man

This is all very intresting as I love food ( I eat nothing else). Last week one of my lecturers in collage discovered I was into shooting and wondered could I get few rabbits for her sometime (could be handy around exam time):rolleyes:. I imginne to get it to dublin from home it would have to be frozen, would this harm the flavour? And would I have to salt water cure it before I freeze it or is that the cooks job?

Tackleberrywho

samthe man wrote: »

This is all very intresting as I love food ( I eat nothing else). Last week one of my lecturers in collage discovered I was into shooting and wondered could I get few rabbits for her sometime (could be handy around exam time):rolleyes:. I imginne to get it to dublin from home it would have to be frozen, would this harm the flavour? And would I have to salt water cure it before I freeze it or is that the cooks job?

Shoot bunny leave in fridge overnight in Zip lock bag, next day put in coolbag and give it to her fresh.

Only giver her a 3/4 sized rabbit as they are the nicest.
I roast bunnies whole so I do not use salt water healthier heart

samthe man

'Shoot bunny leave in fridge overnight in Zip lock bag, next day put in coolbag and give it to her fresh''
Thanks Tack, just the bunny would be shot on say a saturday evening lastest and it would be nine on a monday moring before she gets it and then she has to go home and cook it. Would that be to long just to have it in the fridge? I may get the boom stick out and do a few experiments as the neighbour has a notion of eating rabbit to:) happy days.See if theres any diffrence between fresh and frozen.
As for the salt, down here in the deep south we like to have all our foods in a 'dacent batter';)

Tackleberrywho

samthe man wrote: »

'Shoot bunny leave in fridge overnight in Zip lock bag, next day put in coolbag and give it to her fresh''
Thanks Tack, just the bunny would be shot on say a saturday evening lastest and it would be nine on a monday moring before she gets it and then she has to go home and cook it. Would that be to long just to have it in the fridge? I may get the boom stick out and do a few experiments as the neighbour has a notion of eating rabbit to:) happy days.See if theres any diffrence between fresh and frozen.
As for the salt, down here in the deep south we like to have all our foods in a 'dacent batter';)

if in the fridge it would be better on Monday than Sunday.
Tell her Barbecue it either!


Venison barbecue my house this Sunday, 2 deer in the fridge

samthe man

Venison barbecue my house this Sunday, 2 deer in the fridge [/QUOTE]
Good man Tack, is every1 on this thread invited:D

Tackleberrywho

samthe man wrote: »

Venison barbecue my house this Sunday, 2 deer in the fridge

Good man Tack, is every1 on this thread invited:D[/QUOTE]

It's BYOB
And a cylinder of gas

And hopefully some nice weather

mallards

Made quare use of the bbq lately. Take your meat, in this case pork ribs and a rabbit. Rub this on it. Leave it in a Zip lock bag overnight in the fridge. Then wrap individual racks of ribs or whole rabbit in cling film then wrap that again in tin foil to create a water tight seal. Roast in the oven at 150 degrees C or equivalent for 3 1/2 hrs. Time it that the when they come out the bbq is just coming ready. Open them up but allow the meat 15 mins to soak up the juices again. Then onto the bbq and start brushing this on, the sticky hickory one. Mmmmmmmmmm! wash down with cold beer. :pac:




Mallards

deerhunter1

mallards wrote: »

Made quare use of the bbq lately. Take your meat, in this case pork ribs and a rabbit. Rub this on it. Leave it in a Zip lock bag overnight in the fridge. Then wrap individual racks of ribs or whole rabbit in cling film then wrap that again in tin foil to create a water tight seal. Roast in the oven at 150 degrees C or equivalent for 3 1/2 hrs. Time it that the when they come out the bbq is just coming ready. Open them up but allow the meat 15 mins to soak up the juices again. Then onto the bbq and start brushing this on, the sticky hickory one. Mmmmmmmmmm! wash down with cold beer. :pac:




Mallards

Jay'us could nearly smell it through my lap top:D lovely slurrp

garv123

that sticky hickory marinate is gorgeous with any kind of meat even when you just cut up the meet and stick it in a bowl of marinate in the fridge for a few hours.

no bbq should be had without it

ssl

Stuffed Deers Heart
A delicious part of the animal which never should go to waste.
I blended 3 slices of bread, scallions, garlic, sea salt and black pepper corns.
Hollowed out the hearts and stuffed then. Used a wooden BBQ stick to seal the hearts.
Placed on the top shelf of the BBQ which was at it's lowest setting for approx 30 min, turned once.
Lovely with a spud and a bottle of Stella:)

blackstairsboy

I got my paws on some venison chops and I am wondering whats the best way to cook them. I am no Hugh Fernley Wittingstall (Hugh Flippin Eats-it-all I call him:D) So it will have to be simple!!

Spunk84

it depends how you like them. Got some nice venison of Tack, put them on the pan with garlic and pepper for 2 mins each side:)nice medium rare meat was delicious:D had some lovely jerky made but a family member decided to eat it all:mad: #### ###### ###### ##### ##### family member!!!!!

Tackleberrywho

Spunk84 wrote: »

it depends how you like them. Got some nice venison of Tack, put them on the pan with garlic and pepper for 2 mins each side:)nice medium rare meat was delicious:D had some lovely jerky made but a family member decided to eat it all:mad: #### ###### ###### ##### ##### family member!!!!!

I know!

I was really looking forward to having some Venison Jerky.
I have some in my freezer now, might try it on one of my days off.

I'd love to be able to bring some with me out stalking.
As I always give up stalking and head for the Chipper, no wonder I'm a fat cnut

lb1981

Tackleberrywho wrote: »

I know!

I was really looking forward to having some Venison Jerky.
I have some in my freezer now, might try it on one of my days off.

I'd love to be able to bring some with me out stalking.
As I always give up stalking and head for the Chipper, no wonder I'm a fat cnut

Ha Ha, we do be at the same crack, have a scout round for foxes just before dark then out comes " sure we maze well grab a bag of chips while were waiting for it to get dark" then when you go home she thinks you must be starvin cos you havnt had any dinner

clivej

blackstairsboy wrote: »

I got my paws on some venison chops and I am wondering whats the best way to cook them. I am no Hugh Fernley Wittingstall (Hugh Flippin Eats-it-all I call him:D) So it will have to be simple!!

On a hot pan with a little oil and 2 minutes max each side, no longer as you'll ruin them and they're then taste like just any other meat. They need to still be pink inside, the only way to eat venison off the pan.

A few nice Fallow chops.......

sonofthegun

OMG THE MISSIUS has me on a diet and sitting here looking at clives chops life is to short to not be allowed eat somthin that looks that good
stog

monte

sonofthegun wrote: »

OMG THE MISSIUS has me on a diet and sitting here looking at clives chops life is to short to not be allowed eat somthin that looks that good
i think its time to get shot of the missius and get some chops;)

sonofthegun

monte wrote: »

sonofthegun wrote: »

OMG THE MISSIUS has me on a diet and sitting here looking at clives chops life is to short to not be allowed eat somthin that looks that good
i think its time to get shot of the missius and get some chops;)

i think you could be spot on mate:rolleyes:
stog

clivej

Diet my arse there's no/very little fat in venison, you can put them on a grill as well.
Notice the two different chops, the top ones are from where the rib cage is whereas the others are from below the rib cage to where the pelvis starts.

The meat is all stake both the fillet and back straps and tastes 10x better than any beef. Just looking at them I can smell them cooking - um um

dwighet

clivej wrote: »

On a hot pan with a little oil and 2 minutes max each side, no longer as you'll ruin them and they're then taste like just any other meat. They need to still be pink inside, the only way to eat venison off the pan.

A few nice Fallow chops.......

not long now mate...havnt had a good deer steak for a while:cool:

clivej

dwighet wrote: »

not long now mate...havnt had a good deer steak for a while:cool:

Come on over to my place I'm trying to eat my way through the last of last seasons venison. Plenty of burgers and steak still here in the frezzer. :D:D

dwighet

clivej wrote: »

Come on over to my place I'm trying to eat my way through the last of last seasons venison. Plenty of burgers and steak still here in the frezzer. :D:D

would love to mate but am on a strict diet...gotta lose 18 pound before the season starts.....

Too many jam donuts over the off season..

Tackleberrywho

dwighet wrote: »

would love to mate but am on a strict diet...gotta lose 18 pound before the season starts.....

Too many jam donuts over the off season..

18lb Stroof
I thought all yee Aussies were Metric?

I was out after a fox this evening and 8 fallow ran across teh field in front of me

I've lots of prime cuts in my Freezer, I stuck i8n for another section there last week that should keep me going until sept, never seen deer numbers as good which is amazing after such hard winters back to back

BadGirl

Hi Everyone,
Hope you don't mind me posting here but am looking for a few ideas for tomorrows dinner
We are having friends round and i need to do something nice with the following:
1 smallish shoulder of Venison
2 Rabbits
and possibly a pheasant

Any ideas? Was going to make a kind of game stew or casserole type dish but would like it to be REALLY nice!

Any tips or recipes would be much appreciated!

Thanks

lee70

Turn the stew that your going to make into a game pie just go and buy some ready made puff pastry.

Tackleberrywho

BadGirl wrote: »

Hi Everyone,
Hope you don't mind me posting here but am looking for a few ideas for tomorrows dinner
We are having friends round and i need to do something nice with the following:
1 smallish shoulder of Venison
2 Rabbits
and possibly a pheasant

Any ideas? Was going to make a kind of game stew or casserole type dish but would like it to be REALLY nice!

Any tips or recipes would be much appreciated!

Thanks

Barbecued Venison and bunnies in hickory marinade (which can be purchased in all good shops.)


Pheasant is out of season more a winter dish, but can be very dry. marinade in red wine and cherries overnight, roast 150 deg in oven in marinade drizzling marinade over periodically whilst cooking.

When I barbecue I marinade only drier meat like rabbit, Venison I find is nice on it's own if cooked properly. cut the shoulder 1.5" thick max if you are barbecuing as any thicker leaves it difficult to cook through without charring the outside too much.

Here's one I made earlier

BadGirl

Tackleberrywho wrote: »

BadGirl wrote: »

Hi Everyone,
Hope you don't mind me posting here but am looking for a few ideas for tomorrows dinner
We are having friends round and i need to do something nice with the following:
1 smallish shoulder of Venison
2 Rabbits
and possibly a pheasant

Any ideas? Was going to make a kind of game stew or casserole type dish but would like it to be REALLY nice!

Any tips or recipes would be much appreciated!

Thanks

Barbecued Venison and bunnies in hickory marinade (which can be purchased in all good shops.)


Pheasant is out of season more a winter dish, but can be very dry. marinade in red wine and cherries overnight, roast 150 deg in oven in marinade drizzling marinade over periodically whilst cooking.

When I barbecue I marinade only drier meat like rabbit, Venison I find is nice on it's own if cooked properly. cut the shoulder 1.5" thick max if you are barbecuing as any thicker leaves it difficult to cook through without charring the outside too much.

Here's one I made earlier

Thanks for that tackleberrywho, don't think I'm going to get the weather to bbq tomorrow though unfortunately..... Def bookmarking this page for when we get better weather.....

Might try the pie idea.... What veg/herbs/spices would complement these meats in s pie?

Thanks again

Tackleberrywho

BadGirl wrote: »

Thanks for that tackleberrywho, don't think I'm going to get the weather to bbq tomorrow though unfortunately..... Def bookmarking this page for when we get better weather.....

Might try the pie idea.... What veg/herbs/spices would complement these meats in s pie?

Thanks again

I'm not a fan of pies as pastry can burn and meat not be cooked properly.
(but if you are good at pastry go ahead)

Cherries go well (if you like them)
carrot and onion if you want to go more trad on it.
I am adventerous and add bits and pieces of everything into some of my dishes for the experimentation

lee70

The best thing to do is to just make your stew as you would normaly. You could add some rosemary & thyme to it. Make the broth that little bit thicker. Then line your dish with pastry add your mix put on your lid egg wash bung in the oven and keep an eye on it.

lee70

BadGirl wrote: »

Hi Everyone,
Hope you don't mind me posting here but am looking for a few ideas for tomorrows dinner
We are having friends round and i need to do something nice with the following:
1 smallish shoulder of Venison
2 Rabbits
and possibly a pheasant

Any ideas? Was going to make a kind of game stew or casserole type dish but would like it to be REALLY nice!

Any tips or recipes would be much appreciated!

Thanks

Well did you do the pie in the end how did it work out?

BadGirl

Hi Lee70
Yes, had the pie, it was gorgeous! went down a right treat with my guests! Made a thick stew with the rabbits, venison and the pheasant breasts with carrots, onions, garlic and mixed herbs etc and put it in a big dish with pastry in the oven. very tasty and got great reviews and even had enough for Monday's dinner! Bonus!


Thanks for the suggestions


P.S i THINK i have a pic on other laptop, if i have, i will post it tomorrow.

Mauser 308

Guys any good, tried and tested venison stew suggestions..

It wasn't me!

Mauser 308 wrote: »

Guys any good, tried and tested venison stew suggestions..

Ask me at the end of the season. One of my projects is to make a really good spicy tomatoey stew for long days stalking.

Mauser 308

It wasn't me! wrote: »

Ask me at the end of the season. One of my projects is to make a really good spicy tomatoey stew for long days stalking.

IWM That's exactly what I am after.
Any one else have one that they have done?

BadGirl

When i cook venison stew, i basically just make it like a normal beef stew, lots of veggies, diced venison, and a stock cube and whatever herbs i have in the cupboard in the slowcooker and leave it for about 12 hours.... (oh and a couple handfuls of barley.....)

i don't have a recipe i follow as such, but would love one for a nice spicy tomatoey one (more of a goulash than a stew maybe??)

Maybe try google for a goulash recipe and sub venison for beef???

(Sorry i can't be more help....)

BG x

BadGirl

pic of my game pie form a few posts above for Lee70

Pheasant, venison and Rabbit ..... (should have taken a pic before i cut it, it was much prettier, oh well.....)

Mauser 308

BadGirl wrote: »

pic of my game pie form a few posts above for Lee70

Pheasant, venison and Rabbit ..... (should have taken a pic before i cut it, it was much prettier, oh well.....)

Its not all about looks u know....
But it looks like it tasted nice......
BadGirl, I see from other posts you are into ur cooking and like to work with Venison sometimes. You should post ur general area and some of the deer hunting guys who are in that general area would I am sure give you access some venison. I am based in Westmeath and if ur down this way ur welcome to some venison. Though its in the freezer as have drawn a blank so far this season. But plan to put that right either tomorrow or Monday as have monday off:)

BadGirl

Thanks so much for the offer Mauser, but luckily my hubby and his friend keep me well stocked with venison (and rabbit, pheasant, pigeon and fish!)

I find mincing some of the venison is great, we love bambi burgers here or venison makes a lovely rich chilli (even cubed venison would be nice in a chilli).

I generally use it in place of beef a lot.... i have a 6.5L slowcooker too and often put a shoulder or leg joint in there on a saturday afternoon with about half a cup of water and leave it til sunday afternoon... meat just falls off the bone then and is sooooooo nice

Sometimes Argos have the slowcookers on special offer, i find it a great buy, they can be left on all day when you are in work, they use about as much energy as a lightbulb (hubby is electrician and has told me it's ok to have ours on unattended) makes even the stringiest cuts of meat tender, especially in a stew or a goulash or chilli or similar....

Thanks again x

BG x