Venison and wild game cooking.

[whacko]

Deer season almost over in nh....mass just starting. You guys should all have plenty of wild game in the freezers so let's post pics. Let the drueling begin!

I'll start.

Shepherds pie with ground venison and a cubed up venison steak. Gravy has red wine and sage and Rosemarie we dehydrated from the garden back in September.

 

[peterk123]

Oh man, I'm in for this thread.

This was our stuffing for Thanksgiving. The idea was to make so much that I could eat it alone as a meal.

The cubed bread is homemade sourdough. Ground meat is elk breakfast sausage and plain ground whitetail. Also added finely chopped bear backstrap. Added sautéed peppers, onions, carrots, garlic and celery. The broth was bone broth we made, I can't recall if was the elk or deer. Topped it off by grating fresh parm cheese.

 

[whacko]

Oh man, I'm in for this thread.

This was our stuffing for Thanksgiving. The idea was to make so much that I could eat it alone as a meal.

The cubed bread is homemade sourdough. Ground meat is elk breakfast sausage and plain ground whitetail. Also added finely chopped bear backstrap. Added sautéed peppers, onions, carrots, garlic and celery. The broth was bone broth we made, I can't recall if was the elk or deer. Topped it off by grating fresh parm cheese.

View attachment 822153

Ok you win.

 

[peterk123]

This is our meal tonight. Deer neck slow cooked in elk broth. Kale, onions, potatoes and whatever other vegetables we could find in the fridge. I'm sure I have posted about it before. There is nothing more tender than slow cooking a neck, bones and all. Don't debone it! This had been cooking for eight hours.

This will get served with some barley.

 

[HorizontalHunter]

Deer season almost over in nh....mass just starting. You guys should all have plenty of wild game in the freezers so let's post pics. Let the drueling begin!

I'll start.

Shepherds pie with ground venison and a cubed up venison steak. Gravy has red wine and sage and Rosemarie we dehydrated from the garden back in September.

View attachment 822146View attachment 822147View attachment 822154

We make a lot of Shepard pies with ground venison. It’s even better with mashed sweet potatoes instead of regular spuds. I usually make it 1/2 & 1/2 as my wife prefers the regular spuds.

Bob

 

[whacko]

f***. I thought my shephards pie was all "foodie" and shit cuz I put red wine and some herbs from my garden in it. You guys obliterated my ego in 2 posts.

 

[whacko]

We make a lot of Shepard pies with ground venison. It’s even better with mashed sweet potatoes instead of regular spuds. I usually make it 1/2 & 1/2 as my wife prefers the regular spuds.

Bob

I've always loved Shepherds pie since I was a kid. My favorite meal. My dad made a great shepherds pie.

 

[HorizontalHunter]

I've always loved Shepherds pie since I was a kid. My favorite meal. My dad made a great shepherds pie.

Same here. Gravey is a must as it keeps the meat really moist.

we used to do more meatloaf but my wife now has gluten issues and GF bread crumbs are worthless so we don’t do that much now.

 

[peterk123]

This is going to be a great thread. I love it when people share their wild game meals. C'mon bird hunters! Show us what you got. It's the one thing I'm just not doing, other than some grouse and turkey.

 

[Mark from MA]

I just made a venison/ bear meat stew yesterday from bear from my Maine buddy and my deer.

And several pheasant pies, parmagian, and soup already. Never took any pics. Guess I will next time.

 

[peterk123]

Bear brawts and summer sausage. Summer sausage going into the smoker.

 

[peterk123]

Getting there....

 

[peterk123]

A simple one but a good one. Elk breakfast sausage topped with cheese with an egg over easy. Sourdough on the side. Ya, I eat game pretty much everyday

 

[whacko]

Bear brawts and summer sausage. Summer sausage going into the smoker.

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I have to learn how to do summer sausage.

 

[HARRYM]

Venison meat loaf is one of my favorites. I tell people all the time that recipes that keep the meat moist are the best if you are a medium to well meat eater. Venison is meant to be eaten med rare to rare and if you cook it beyond that it just kills the flavor.

My wife tells people I like it so rare I need to finish killing it on the plate.

 

[BarnBuilder]

A simple one but a good one. Elk breakfast sausage topped with cheese with an egg over easy. Sourdough on the side. Ya, I eat game pretty much everyday

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Nice Smithey Ironware you have there my friend. I can smell that meal from here in SW NH

 

[dezignguy]

A simple one but a good one. Elk breakfast sausage topped with cheese with an egg over easy. Sourdough on the side. Ya, I eat game pretty much everyday

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I’ve been eating deer meat for the last 6 days, I was wondering if it’s possible to eat too much

 

[whacko]

I’ve been eating deer meat for the last 6 days, I was wondering if it’s possible to eat too much

No but if you eat too much youll grow antlers on your dick.

 

[HorizontalHunter]

A simple one but a good one. Elk breakfast sausage topped with cheese with an egg over easy. Sourdough on the side. Ya, I eat game pretty much everyday

View attachment 822680

Are you using cast iron pans on a glass solid surface stove?

 

[whacko]

Are you using cast iron pans on a glass solid surface stove?

I do all the time no issues.

 

[HorizontalHunter]

I do all the time no issues.

Really. I always thought that it would scratch the crap out of it.

 

[Bigfudge16]

No but if you eat too much youll grow antlers on your dick.

Good thing I dont use condoms

 

[peterk123]

Are you using cast iron pans on a glass solid surface stove?

Yup. Am I breaking some cast iron cooking rule? I hope not. Been doing it for thirty years. Biden would be proud of me.

 

[HorizontalHunter]

Yup. Am I breaking some cast iron cooking rule? I hope not. Been doing it for thirty years. Biden would be proud of me.

I always thought that it would damage and scratch up the top so I have shied away from cast iron.

Good to know I was wrong.

 

[peterk123]

I always thought that it would damage and scratch up the top so I have shied away from cast iron.

Good to know I was wrong.

Well, I'm not exactly kind to my cooktop or the oven. So don't go by me. It's worth scratching up in my opinion. The cast iron heats up so evenly and you can cook on much lower temps, as I'm sure you are already aware of.

 

[peterk123]

I have to learn how to do summer sausage.

I just go to the butcher, tell how many pounds I'm processing, then he weighs out the exact amount of the ingredients I need. Then we put everything into this big stainless thing that you hand crank. It mixes everything up in two minutes. Then into the sausage maker. Fills one of those casings in a minute. Let it cure for 24 hours then into the smoker. I smoke it at 170 degrees. Since it's bear, I needed to get the internal temp to 165.

 

[dezignguy]

Spent most of the day boning out , cutting and trimming. Hopefully we’ll be grinding later this week, we plan on making a bunch of different sausage and the rest will go to burger.

 

[Tackdriver VillenTactical]

Venison ragout and a Vermont Marquette.

 

[whacko]

Venison ragout and a Vermont Marquette.

Very nice!

 

[whacko]

Got ground venison and a good sized steak thawing for a batch of chili tomorrow for the Army navy game. I always cube up a steak and add the ground in my chili.