Recipes....
- Thread starter JMF0486
- Start date
most oven heating elements wrap around the oven with very little element directly under the racks if you are worried then put a rack under the one you are cooking on and put a pan under the meat
if you put the meat in a pan while it cooks the bacon gets soggy and doesnt cook well you can use a bbQ
its your oven and your house i dont care how you cook if you think it is a fire hazard dont do it
i do lots of meat like that it is just as sanitary as a grill brush it clean and cook on there wont be a huge puddle of oil or grease either if it drips it burns off it may smoke some but not bad folks cook with flame all the time it wont hurt anything if you will be cooking right there any ways
never leave food untended while cooking and never let a cooking source be untended while in use oven, range, salemander etc.
if you put the meat in a pan while it cooks the bacon gets soggy and doesnt cook well you can use a bbQ
its your oven and your house i dont care how you cook if you think it is a fire hazard dont do it
i do lots of meat like that it is just as sanitary as a grill brush it clean and cook on there wont be a huge puddle of oil or grease either if it drips it burns off it may smoke some but not bad folks cook with flame all the time it wont hurt anything if you will be cooking right there any ways
never leave food untended while cooking and never let a cooking source be untended while in use oven, range, salemander etc.
DrXring... wow that looks perfect. What meat and cut is it?
Elk roast...brown in fry pan, transfer to covered oven "dish", add a fair amount of garlic (crushed/minced), same with onion. Salt, pepper, some Worcestershire, sliced crimini mushrooms (darker than regular/"baby portabella"),
Red wine for liquid (or a dark beer). Make a gravy with the juices, serve over brown and wild rice (Costco has a great product). A little soy sauce also helps with the gravy. Make plenty, it goes fast!
Elk roast...brown in fry pan, transfer to covered oven "dish", add a fair amount of garlic (crushed/minced), same with onion. Salt, pepper, some Worcestershire, sliced crimini mushrooms (darker than regular/"baby portabella"),
Red wine for liquid (or a dark beer). Make a gravy with the juices, serve over brown and wild rice (Costco has a great product). A little soy sauce also helps with the gravy. Make plenty, it goes fast!
My standby recipe for antelope,deer,elk.
Pretty much as you would begin a stew,ballpark,on inch cubes of misc reasonably tender meat,shoulder,trimmings,etc.I don't grind hamburger,I make and freeze stew size pieces.
I'm saying season,flour,brown.Plate and eat.Simple.Try it.
Spill a little beer in the pan,it will gravy up.Over egg flat noodles,or with mashed potatoes or home fries.Add a little sour cream and some peas and mushrooms,a little onion,stroganhoff,sort of.
The Marlboro chili recipe is good.
or add the carrots,onions,potatoes and some stock and stew.
The small chunk meat is versatile.
Pretty much as you would begin a stew,ballpark,on inch cubes of misc reasonably tender meat,shoulder,trimmings,etc.I don't grind hamburger,I make and freeze stew size pieces.
I'm saying season,flour,brown.Plate and eat.Simple.Try it.
Spill a little beer in the pan,it will gravy up.Over egg flat noodles,or with mashed potatoes or home fries.Add a little sour cream and some peas and mushrooms,a little onion,stroganhoff,sort of.
The Marlboro chili recipe is good.
or add the carrots,onions,potatoes and some stock and stew.
The small chunk meat is versatile.
gaseousclay
New member
found this via New Scandinavian Cooking - Hunters Stew and Venison Steak
Hot American Chili
Hot American Chili family recipe,
2 lbs. Venison or Elk (1/2 lbs. of ground chuck to add fat, optional)
1 package of your favorite chili mix
1 large onion chopped
3 or 4 cloves garlic chopped
2 cans Tomato soup
2 cans Stewed tomatos
1 can Kidney beans
1 can Pinto beans
1 can Black beans
1 can Garbonzo beans
2 cans hot chili beans
7 oz. can of San Marcos Chilpolte pepers with sauce, (If you want less heat skip this ingredient)
Salt, Pepper, and Chili Powder to taste.
Brown meat with garlic and onion in olive oil, then add all the cans. Simmer for 45 minutes. I make it the night before I need it. seems to taste better the next day due to the beans soaking up the flavor.
Serve with shredded cheese, sour cream, oyster crackers, and chopped onion.
Enjoy,
BILLDAVE
Hot American Chili family recipe,
2 lbs. Venison or Elk (1/2 lbs. of ground chuck to add fat, optional)
1 package of your favorite chili mix
1 large onion chopped
3 or 4 cloves garlic chopped
2 cans Tomato soup
2 cans Stewed tomatos
1 can Kidney beans
1 can Pinto beans
1 can Black beans
1 can Garbonzo beans
2 cans hot chili beans
7 oz. can of San Marcos Chilpolte pepers with sauce, (If you want less heat skip this ingredient)
Salt, Pepper, and Chili Powder to taste.
Brown meat with garlic and onion in olive oil, then add all the cans. Simmer for 45 minutes. I make it the night before I need it. seems to taste better the next day due to the beans soaking up the flavor.
Serve with shredded cheese, sour cream, oyster crackers, and chopped onion.
Enjoy,
BILLDAVE
Simple - and the best
If you like to taste your venison, and just your venison, without a lot of other things, this is how you do it:
an hour before it's time to cook, take your, roughly, 2 1/2" steaks out of the fridge - you want them close to room temp when it's time to start.
coat them with a light coat of canola oil, salt and pepper to taste.
pre heat oven to FIVE HUNDRED degrees (I hope your fan works) - yes 500 degrees! 350 is for the birds - figuratively and literally.
in a thick bottomed pan, turn stove on HIGH, sear each side for about 45 seconds (depending on pan. I only use iron pans, it takes a little longer to get that good dark sear)
Put in oven, pan and all. (best not to put pans in with plastic handles, they'll melt)
about 3 minutes a side.
Let rest for 5 minutes.
(this method was given to me by a VERY successful executive chef)
consume...
Tom
If you like to taste your venison, and just your venison, without a lot of other things, this is how you do it:
an hour before it's time to cook, take your, roughly, 2 1/2" steaks out of the fridge - you want them close to room temp when it's time to start.
coat them with a light coat of canola oil, salt and pepper to taste.
pre heat oven to FIVE HUNDRED degrees (I hope your fan works) - yes 500 degrees! 350 is for the birds - figuratively and literally.
in a thick bottomed pan, turn stove on HIGH, sear each side for about 45 seconds (depending on pan. I only use iron pans, it takes a little longer to get that good dark sear)
Put in oven, pan and all. (best not to put pans in with plastic handles, they'll melt)
about 3 minutes a side.
Let rest for 5 minutes.
(this method was given to me by a VERY successful executive chef)
consume...
Tom
Buzzard Bait
New member
I'M hungry
Man what time is it I'm getting hungry looking at this. First deer of the year is completely boned out and made entirely into hamburger and frozen in bags that hold a little over a pound. This becomes deer burgers, spaghetti sauce. Anything that calls for hamburger. Funny later in the year when we run out and have to buy hamburger meat in the store it tastes awful and greasy and we just tolerate it until next year when another deer is brought home. Any deer after the first becomes hamburger and back straps. Straps are cooked bacon rapped sort of like Rembrandt does but served thin sliced. Doves are cleaned and split down the back then frozen in water and a little red wine not too much just a little for taste then when thawed and cooked on grill with pecan smoke, bacon rapped salt and pepper and flour, and a slice of bell pepper and onion between breast and bone.
bb
Man what time is it I'm getting hungry looking at this. First deer of the year is completely boned out and made entirely into hamburger and frozen in bags that hold a little over a pound. This becomes deer burgers, spaghetti sauce. Anything that calls for hamburger. Funny later in the year when we run out and have to buy hamburger meat in the store it tastes awful and greasy and we just tolerate it until next year when another deer is brought home. Any deer after the first becomes hamburger and back straps. Straps are cooked bacon rapped sort of like Rembrandt does but served thin sliced. Doves are cleaned and split down the back then frozen in water and a little red wine not too much just a little for taste then when thawed and cooked on grill with pecan smoke, bacon rapped salt and pepper and flour, and a slice of bell pepper and onion between breast and bone.
bb
Deerhunter
New member
Ok here is another one
Get out a crock pot.
ADD
2 Cans cream of celery
2 cans of cream of mushroom
5 stalks of celery chopped
3 bell peppers chopped
1 pack mushrooms chopped
1 cup red wine
Deer roast.....cut up into slices or chunks dip in flour (add salt, pepper and other spices as desided). brown in a skillet with olive oil. (make sure you use a good size roast, you will want to eat some of the meat before adding it to the crock pot. I can't cook it when the kids are around.) Add the meat to the crock pot and cook on medium heat for 6 hours. Stir occasionally (I make it on Sunday so I stir it when I get up to get a beer during the Nascar race)
Serve over butter noodles.
Get out a crock pot.
ADD
2 Cans cream of celery
2 cans of cream of mushroom
5 stalks of celery chopped
3 bell peppers chopped
1 pack mushrooms chopped
1 cup red wine
Deer roast.....cut up into slices or chunks dip in flour (add salt, pepper and other spices as desided). brown in a skillet with olive oil. (make sure you use a good size roast, you will want to eat some of the meat before adding it to the crock pot. I can't cook it when the kids are around.) Add the meat to the crock pot and cook on medium heat for 6 hours. Stir occasionally (I make it on Sunday so I stir it when I get up to get a beer during the Nascar race)
Serve over butter noodles.
DoctorXring
New member
Sous Vide Rig
.
That's a piece of Scimitar Horned Oryx back strap. One of the
best pieces of meat I've ever eaten in 58 years of life. I'm seriously
thinking about shooting another one this year if I can get a good deal
like I did last year.
This is a pic of my sous vide rig. It's a PID controller hooked up to
a simple hot plate with a stock pot on it. The PID controller will
hold the temperature within 1 degree fahrenheit of temperature.
Maybe $175 total for this rig. This is a link to the controller --
http://www.auberins.com/index.php?main_page=product_info&products_id=44
Other than this all you need is a vacuum sealer and your in gear
for this type of cooking. I've also made amazing beef short ribs
with this. Cooking beef short ribs at 138F for 48 hours sous vide produces
something impossible to get any other way. Also wonderful for chicken
and fish. My wife and I use this method a lot.
good shooting and good eating, dxr
.
That's a piece of Scimitar Horned Oryx back strap. One of the
best pieces of meat I've ever eaten in 58 years of life. I'm seriously
thinking about shooting another one this year if I can get a good deal
like I did last year.
This is a pic of my sous vide rig. It's a PID controller hooked up to
a simple hot plate with a stock pot on it. The PID controller will
hold the temperature within 1 degree fahrenheit of temperature.
Maybe $175 total for this rig. This is a link to the controller --
http://www.auberins.com/index.php?main_page=product_info&products_id=44
Other than this all you need is a vacuum sealer and your in gear
for this type of cooking. I've also made amazing beef short ribs
with this. Cooking beef short ribs at 138F for 48 hours sous vide produces
something impossible to get any other way. Also wonderful for chicken
and fish. My wife and I use this method a lot.
good shooting and good eating, dxr