I just finished making deer meat barbaque and still had alot of meat left over and was wondering what else I could make with the meat (instead of more barbaque) any ideas? Thanks in advance.

-- sara (tshoos@peoplepc.com), February 18, 2001

Answers

It makes great sausage. Mix with beef or pork (ground) and season to taste use as a breakfast sausage or can be stuffed in caseings and smoked. Any cheap grinder will work or kitchen aid makes a good grinder/stuffer. Good eating to you. God Bless and have a GREAT week

-- Charles steen (xbeeman412@aol.com), February 18, 2001.

The best deer meat we ever had was when we canned it. We had just moved here to our farm and had to 'rough" it for awhil w/o electricity. So we canned the deer meat that yr. If you'd like the instructions let me know.

-- Bernice (geminigoats@yahoo.com), February 18, 2001.

Jerky!

-- Paul Wheaton (paul@javaranch.com), February 18, 2001.

stroganof, chili, stir-fry, spaghetti sauce, sloppy joes, stew, pot pies-- just about anything you can do with beef, you can do with venison.

-- Peg (NW WI) (wildwoodfarms@hushmail.com), February 18, 2001.

Spaghetti with deer meat chunks instead of meatballs. I like regular tomato sauce as well as barbecue sauce with the meat over the pasta.

-- Lynn Goltz (lynngoltz@aol.com), February 18, 2001.

The local homeless shelter accepts venison from trusted sources. The dogs love what we don't eat or give away.

-- Kathy (catfish201@hotmail.com), February 18, 2001.

Sara, Is it all ground? If not I have a wonderful roast recipe for venison. Steak is also good, we like pepper steak, this has a gravy with green peppers, onion and mushrooms, you can eat it alone or serve over rice or pasta.I'll check back in a couple days and if you're interested I'll post these and others.

-- Kelle in MT. (kvent1729@aol.com), February 18, 2001.

Can it! cold pack works well, and mighty tastey.

-- hillbilly (internethillbilly@hotmail.com), February 18, 2001.

Thank you all for the responses. Kelle in MT I would love for you to post those receipes. I could always use them. Have a great day.

-- sara (tshoos@peoplepc.com), February 19, 2001.

Check the Cooking archive. There's a thread there on venison, and another on moose which might give you some ideas.

-- Don Armstrong (darmst@yahoo.com.au), February 19, 2001.

Also check the category for Wildlife/Game as there are a couple of venison recipes there.

-- Ken S. in WC TN (scharabo@aol.com), February 20, 2001.

Hi Sara,

My family isn't too fond of deer meat (they say it is too dry) so I usually make most of it into hamburger meat. For regular hamburger I buy some beef fat (suet) and mix it about 4 or 5 parts deer meat to 1 of fat. Another variation is to mix it with bacon. I had some particularly tough steaks once, and since I didn't want to go to the trouble of going to the meat market for fat, (I was hungry and in a hurry) I cut the meat up into stew meat size and tossed it into a blender with some bacon. I used 12 slices of bacon with about 2 lbs of deer meat. The result was a hamburger that had a wonderful taste! The blender blades "captured" most of the stringy stuff in the meat that had made it tough as a bonus.

Gerald

-- Gerald R. Cox (grcox@internetwork.net), February 20, 2001.

I buy the cheap store bought hamburger which isn't fit to eat straight and mix it four parts deer to one part burger.

-- mark (dormark3@midwest.net), February 20, 2001.

Here are those recipes, I hope you enjoy them.

Pepper Steak

2 lbs. venison steak( cut into strips) 2 Tblsp. shortening 2 Tblsp. flour 3 Tblsp.catsup 1 beef bouillon cube dissolved in 1 c. warm water 1 Tblsp.soy sauce 1/8 tsp. Black pepper 1 med. Onion ( sliced thin or chopped small) 1 green pepper ( sliced thin) 1 can sliced mushrooms

Brown meat in shortening, remove meat from pan leaving a little fat in pan. Stir in flour soy sauce, catsup, pepper and bouillon broth. Heat until boiling stirring occasionally . Add meat, onions, green peppers and mushrooms, cover and simmer for 30 minutes. Serve alone or over pasta or rice.

Venison Roast

2c. Chicken broth 1/3 c. soy sauce ½ tsp. Ginger ( I add 3/4 tsp. But I like thing spicy) 4 tsp. finely chopped garlic 1 med. onion chopped fine

Brown roast on all for sides, this helps to retain the natural juices. Add remaining ingredience and cook for 4- 5 hours. ( I use my slow cooker but you can do it in an oven @ 325 for 4 hours) You can make a gravy for over the meat and potatoes with the broth or you can use it like a french dip by slicing the meat thin and serving on a steak bun.

-- Kelle in MT. (kvent1729@aol.com), February 22, 2001.

You can make anything out of venison that you can make out of beef. Specially the ground stuff

-- Cindy (hollo@bitwisesystems.com), October 08, 2001.