I'm running out of ideas....

United States
July 30, 2008 4:45pm CST
I need some recipes on cooking with venison, especially with the ground meat. Do you any of you have recipes or suggestions? Has anyone found a good idea on what to do with it? If so, let me know....I'm running out of ideas. Also how do you cook the other cuts of meat, like the cube steaks and tenderloins? Thanks
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4 responses
@teka44 (3425)
• Brazil
30 Jul 08
Hi walijo. With ground meat you can do many things because it is the more versatile meat. I will give you one recipe for ground meat and one for cube steaks. PORPETTA 1/2 kg of ground meat 1 piece of bread (not little) 1/2 cup of milk 1 egg flour for all purposes salt black pepper megnut (pownder) HOW TO MAKE Seasoning the meat with salt, black pepper and megnut. Let it stay to get flavour and in the mean time you will make a sauce with tomatoes, onion, garlic, salt, pepper and oregano. You need to add water in this sauce because you will cook the porpettas in it. When the sauce is ready put it aside. The meat got the flavour in this mean time so you can begin to make the porpettas. Break the bread in bits and add the milk and let it embebed. Make a cavity in the meat and add the egg. Mix it in the meat, add the bread embebed in the milk and mix well with your hand add the flour and mix untill you can make little balls. Put the sauce in the fire and when it begin to boil you put the balls of meat in the sauce one by one untill all the balls of meat are in the sauce. You need to turn the balls to get it well cooked. Add more water in the sauce if you need. Is all. You can serve it with rice or potatoes or macarroni. STROGONOFF 1/2 kg of cubes of steak onion salt and black pepper 1 calix of cognac 1 box of cream of milk 3 tablespoon of catchup HOW TO MAKE Fry the chopped onion in oil. When it become smooth add the cubes of meat and let fry. Add salt, pepper and let fry untill the cubes are fried. Add the catchup and the cognac let it fry a bit and add the cream of milk, mix it. Let cook for two minutes and take off the fire. Is done. You can serve with white rice and french fries. Hope it help you. Cheers.
1 person likes this
• United States
31 Jul 08
Well those both sound good...let me ask you tho, what is megnut? I don't know if ever heard of that. I may try these recipes tho, we have alot of venison in the freezer and I need to start using it.Thanks for responding
• United States
31 Jul 08
oops I got it you mean Nutmeg....lol...duh..
@teka44 (3425)
• Brazil
31 Jul 08
Hi walijo, yes is nutmeg LOL sorry. And in the recipe of Strogonoff you can add slices of mushroom it is wonderful. Both are easy to do when you do it the first time you will see. Cheers.
@Lakota12 (42794)
• United States
31 Jul 08
the buger is great in Chili my friendused to make that for us and we had a ball eatting it the other cuts if roast cook like a beef roast other cuts I soak in mustard water then bread it and fry yummy! Wish I had some now . I really like elk meat yta have any I could have? lol
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• United States
31 Jul 08
Yeah I use it alot in chili, just tonight I used it to make spahgetti, it was good. I've never heard of the mustard water thing, do you just mix water and mustard, how long do you let it soak? I'd like to find a way, that will take the gamey taste out of it too, I don't like that. Whenever I cook the ground meat, I always cook onions with it, and it takes some of the gamey taste out. Yeah my husband says that elk is good, I've never had it tho. Thanks...
@Lakota12 (42794)
• United States
31 Jul 08
the mustard water will ytake thge gamey taste out and I put most mustrad and little watre cover it and soak for a few hours or put in fridge and soak over night fix flour and seasonings and roll the merat in it and fry very very good Lord I am getting hungry! lol
• United States
31 Jul 08
Perhaps cheese-stuffed meatballs out of the ground meat? I'm not certain which cheese best compliments venison, but mozzarella is an excellent melting cheese; it would be the one I would try first. Other ideas would be to use it in stuffed peppers, meatloaf (you've probably already gone that route, though) or even lasagna (which can take just about any ingredient you throw at it).
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@ANTIQUELADY (36491)
• United States
31 Jul 08
i'm sure u have made spaghetti & chili out of it. u can brown it & make soup your normal way u would w/hamburger. it's good in lasagna anything u would normally use hamburger. as for the steaks i use to make swiss steak out of venison, very good. serve the gravy over rice. the tenderloin i like to batter & brown it put enough water in their & let it simmer & the gravy it makes is good over potatoes.
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