TaraK
probably at the coffee shop
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So my parents came and brought us a ton of meat.
Here's what we have:
about 10 rolls of ground venison
1 elk chuck roast
1 package of ground elk
farm chicken tenders
I know plenty of recipes, but I'm not sure what to do with all of this ground venison. I keep thinking only of chili, hamburgers, and meat sauces. Maybe meatloaf.
Specifically, what should I do with all this ground venison? Any non-burger recipes?
joev
Merion Village
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I've never tasted venison, so I'm not sure how gamey the flavor is.
For meatballs, I might mix it 1/2 and 1/2 with ground pork to give it a less dry texture, add an egg, some breadcrumbs, pepper, nutmeg, salt and oregano, then pan sear and finish in the oven.
Or maybe incorporate it in a lasagne? Or season with Moroccan spices, onions, raisins and bits of orange and fold it inside of phyllo dough, and bake them?
lifeontwowheels
Highland West
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Deerburger Helper is always good.
rus
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Seeing a lot of Bambiburgers in your future there Tara. ;)
You've already touched on meat sauces. I suppose you could do a stew as well; add the ground venison after sauteing the root veggies but before adding any stock; you'd have to up the cooking oil to increase the fat content but I can see it working.
ocefusmoodo
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I don't find the venison really gamey at all. I had a good portion of it ground last fall and use it as I would ground beef. So basically anything that you would want ground beef in the venison will work. Chili is really good with it.
Not sure about the Elk, but with my venison roasts I usually put it in the crockpot till tender, shred it and then mix in my favorite barbecue sauce to make a kind of pulled "pork" BBQ.
michaelcoyote
!seabus
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ocefusmoodo wrote >>
Not sure about the Elk, but with my venison roasts I usually put it in the crockpot till tender, shred it and then mix in my favorite barbecue sauce to make a kind of pulled "pork" BBQ.
Probably a good thing to do with it as venison tends to be lean and can be tough(deer gets a lot more exercise than your average cow). I'd imagine that elk is similar. Long slow cooking or grinding will tenderize tough meat. You could also consider slicing it thin across the grain and doing elk sukiyaki :-)
michaelcoyote
!seabus
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Venison breakfast sausage with added fatback and sage?
Joseph L. Harris
Dublinish
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Here's a bunch of German venison recipes. Just pretend "Pferd" means venison. I'm not sure if any call for it ground though.
TaraK
probably at the coffee shop
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Snarf wrote >>
You could do a nice burmese style curry with sweet pumpkin and elk meatballs.
Wow. Do you have a recipe?
Venison breakfast sausage with added fatback and sage?
Thank you! I'm a total dummy for not thinking of this. I have a TON of sage in both a home garden and a work garden. (And if anyone wants to start an indoor herb garden for winter, I have about 12 basil plants (green and purple) that need to be potted. Making some sausage is a super idea. I picked up a little ground pork that can be mixed in.
Snarf
Dystopia
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Sorry no recipe? I just ate at an amazing restaurant in SF called Burma Superstar and they had a shrimp and pumpkin curry dish that was EPIC and it seems a meatball could substitute for the shrimp very well.
I guess a burmese style curry differs from other traditional curries in that there is no curry powder it in, but lots of garlic and chili?
TaraK
probably at the coffee shop
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As hunting seasons roll back around, so does my bounty (via pops):
I am in serious need of help with creative recipe uses from you exquisite cooks. I mean, I've got a seriously stocked freezer and about 30 more pounds to pick up when I visit Kentucky. This is looking like a winter-long thing. We've done all the chili, sliders, meatloaf. I'm thinking less conventional ideas?
We have a variety of cuts: strip steaks, roasts, tenderloins, etc. and plenty 'o ground.
Please lend me your food creativity.
Core_Models
Columbus
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While I can't give you recipes, I can give you advice to forward on to your hunting kin.
1. Don't drink and hunt.
2. Squirrels are much, much smaller than people.
http://www2.nbc4i.com/news/2010/nov/05/3/hunter-mistaken-squirrel-shot-ar-281640/
rus
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TaraK wrote >>
As hunting seasons roll back around, so does my bounty (via pops):
I am in serious need of help with creative recipe uses from you exquisite cooks. I mean, I've got a seriously stocked freezer and about 30 more pounds to pick up when I visit Kentucky. This is looking like a winter-long thing. We've done all the chili, sliders, meatloaf. I'm thinking less conventional ideas?
We have a variety of cuts: strip steaks, roasts, tenderloins, etc. and plenty 'o ground.
Please lend me your food creativity.
Such a problem to have!
I'm thinking pan seared steaks ( you own cast iron pans, yes? ), kebabs ( broiled since it's getting a bit cold for grilling ) and if there's a meat grinder around sausage.
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