Calling all Hunters - Venison recipes

chicken fried venison. sliced thin, marinaded in canned milk, salt, pepper and garlic powder, fried in bacon grease.

excellent chili. cook a whole ham or big chunk of roast with plenty of garlic powder and some canned tomatoes.
when done and cooled, cut into bite size pieces and commence making chili with your favorite spices, but be sure to use a can of diced tomatoes or rotel's tomatoes. simmer all afternoon.

if you don't want to do chili, cook the roast as directed, then slice and lay in a roasting pan and cover with lots of sliced onions, bell peppers and canned tomatoes or rotel's. always use a generous amount of garlic powder. put in a slow oven and let it simmer...or use and crock pot on low to let the flavors meld.

Venison fried as in chicken fried is great, especially the backstrap. backstrap cut into strips, seasoned and put on the grill is good.
Put hindquarter or shoulder in crock pot with veggies.

I like good deer and elk steaks, if the animal was young most the time the meat is great. For that big old bull or buck that's a little rank I grind the hole thing, add some beef tallow and make burger. I also like to make a few pounds of breakfast sausage using pork trim and this kit from Hi Mountain Jerky. There other kits are good as well.

Tomorrow I will be starting on a cow i shot this season, meat is thawing in the fridge as I type and the grinder and stuffer will see the light of day tomorrow afternoon.

Both Lynn and I hunted in the past. Not so much anymore. I always told Lynn if it comes down to a choice always shoot Bambi. I prefer to cook my venison just like beef so young and tender is the best. We always butchered or own meat, and even owned a family grinder that was shared with my brothers.

Ground jerky. Just some liquid hickory smoke, a bit of water, lots of pepper and some salt. How much? Don't remember and never measure anyway. You can't make the jerky fast enough to keep up with demand. Ymmm.

For frying small venison steaks I soak in egg and milk mixture with normal seasonings. Then season flower with the same things and toss the meat in. Fry till just done. Do not overcook.

One of our favorite things to do is to fix ribs! We put them into a huge pot of water with some onions and a couple of beers and boil the heck out of them. I'm talking 3-4 hours. Then take them out of the pot, place on a rack over the grill and put some BBQ sauce on them. They are so very yummy, not a lot of meat, but they don't have a speck of fat on them.

I'm not a hunter but I remember fried venison with hot cakes back in the days when my Father was.