Sugar Magnolia Posted October 31, 2006 Share Posted October 31, 2006 I was just given a venison rump roast and shank. Anyone have good venison recipes.? I have a crock pot but no official Dutch Oven, although I have large deep pots. Is the meat tough? Does it need to be tenderized, marinated, and if so, how best to do it? Thanks in advance. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted October 31, 2006 Share Posted October 31, 2006 I was just given a venison rump roast and shank. Anyone have good venison recipes.? I have a crock pot but no official Dutch Oven, although I have large deep pots. Is the meat tough? Does it need to be tenderized, marinated, and if so, how best to do it? Thanks in advance. well there are a kazzilion ways to prepair it... if u like crock pot stuff u can put it in there like beef and it will be great... Quote Link to comment Share on other sites More sharing options...
detlef Posted October 31, 2006 Share Posted October 31, 2006 It certainly tends to be leaner than beef which is always an issue with braising. You can braise lean meats to the point of tenderness, but they'll still remain somewhat dry. None the less, that is still the only way you'd want to handle the shank. In terms of recipes, do as Yukon says and pretend it's beef. You'll end up with a more flavorful but perhaps drier version of what the beef would have yielded. As for the rump roast, I'd advocate knocking it down into smaller roasts, marinating it and grilling it medium rare. By making them smaller, you can get a good sear on the surface and cook the middle enough without overdoing the outer parts. We buy a product called denver leg for the restaurant which is basically a leg butchered into smaller lean pieces as I described. It's quite tender and eats great as long as you don't overcook it. We actually marinate it with fish sauce, chili, and sugar and stir-fry it in the manner of Vietnamese Shaking Beef which is basically meat marinated as such with carmelized onions and watercress. Freaking tasty stuff. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted October 31, 2006 Share Posted October 31, 2006 Wrong cuts of meat but you might be able to modify the following a little. This is a recipe from my brother's in-laws. We had elk prepared this way at the beginning of the month and it was outstanding: Marinade ingredients: (4 – 8 hours or more after butterfly cut) • 1 can of Coke (why not, it cleans batteries) • 2 beef bouillon cubes (crushed) • 2 ounces of cooking oil • 1 ounce of lemon juice • 5 splashes of soy sauce • 3 shakes of garlic powder • 4 ounces of water Meat: (cut ¾ inch thick- works best if you butterfly a 1 ½ thick piece of loin) • Elk • Deer • Antelope (my preference) Cooking: • Remove meat from marinade and rinse lightly with cold water. • Dry meat with paper towel. • Spread cream cheese in the butterfly cut and fold closed. • Wrap bacon around the edges and fasten shut with tooth picks. • Season to your taste with; coarse ground pepper, roasted herb and garlic, Lowery salt. • Rub the seasonings in with melted butter (you didn’t see me use my fingers). • When you flip the meat during cooking, spoon on more butter. Quote Link to comment Share on other sites More sharing options...
twiley Posted October 31, 2006 Share Posted October 31, 2006 Wrong cuts of meat but you might be able to modify the following a little. This is a recipe from my brother's in-laws. We had elk prepared this way at the beginning of the month and it was outstanding: Marinade ingredients: (4 – 8 hours or more after butterfly cut) • 1 can of Coke (why not, it cleans batteries) • 2 beef bouillon cubes (crushed) • 2 ounces of cooking oil • 1 ounce of lemon juice • 5 splashes of soy sauce • 3 shakes of garlic powder • 4 ounces of water Meat: (cut ¾ inch thick- works best if you butterfly a 1 ½ thick piece of loin) • Elk • Deer • Antelope (my preference) Cooking: • Remove meat from marinade and rinse lightly with cold water. • Dry meat with paper towel. • Spread cream cheese in the butterfly cut and fold closed. • Wrap bacon around the edges and fasten shut with tooth picks. • Season to your taste with; coarse ground pepper, roasted herb and garlic, Lowery salt. • Rub the seasonings in with melted butter (you didn’t see me use my fingers). • When you flip the meat during cooking, spoon on more butter. Where the f'do you hunt antelope? Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted October 31, 2006 Share Posted October 31, 2006 As for the rump roast, I'd advocate knocking it down into smaller roasts, marinating it and grilling it medium rare. By making them smaller, you can get a good sear on the surface and cook the middle enough without overdoing the outer parts. We buy a product called denver leg for the restaurant which is basically a leg butchered into smaller lean pieces as I described. It's quite tender and eats great as long as you don't overcook it. We actually marinate it with fish sauce, chili, and sugar and stir-fry it in the manner of Vietnamese Shaking Beef which is basically meat marinated as such with carmelized onions and watercress. Freaking tasty stuff. I agree with Detlef. If you cut it down you can try different things. I like to marinate my elk/venison satays (thin cut strips) with a Chipolte Pepper Raspberry sauce then grill. I used to make it from scratch, but now I pick up a bottle from COSTCO and soak it overnight. Alcohol (Bier, Wine or even a whiskey or rum are often added to my Wild Game marinades to help tenderize the meat). Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 31, 2006 Share Posted October 31, 2006 my initial thoughts were either breaking it down into a large dice and creating a stew of sorts, or braising. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted October 31, 2006 Share Posted October 31, 2006 Where the f'do you hunt antelope? Sorry. Those weren't my notes....thats straight from the Chef who cooked for us. He lives in SoDak and I'm sure hunts around Belle Fourche (which was officially founded by whom, trivia boy?). I'm hoping to be drawn for an elk tag in Wyoming next year and take some extra time to shoot an antelope. Those things really are prairie rats out there. I made it deer hunting 2 days this year...no luck. Quote Link to comment Share on other sites More sharing options...
Brewer Posted November 1, 2006 Share Posted November 1, 2006 I usually break most of my deer down into pieces that are usable for stew, with the exception of the loins and a few steaks. If you want to make stew, the crock pot is the easiest way I've found. Just find a beef stew recipie and substitute. I dredge the venison pieces in flour (seasoned of course) and brown. Then add them to the crock pot with the rest of the ingredients, set it to low and come back 8 hours later. You could just cook the roast similar to a beef roast. However, as detlef noted, venison is usually much leaner then beef. DO NOT overcook it! It will dry out easily. Not sure how your venison was processed. I suggest that you make sure that any membranes (the shiny stuff), fat, etc. are removed, as they will add to any potential "gamey" taste. I have a few cook books dedicated to venison. If you'd like some recipies I can try to post a few. Quote Link to comment Share on other sites More sharing options...
twiley Posted November 1, 2006 Share Posted November 1, 2006 He lives in SoDak and I'm sure hunts around Belle Fourche (which was officially founded by whom, trivia boy?). Teddy Roosevelt? Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted November 1, 2006 Share Posted November 1, 2006 Teddy Roosevelt? Well, I think he probably had some involvement, and there was some history to the area before, but I believe that the official "Fathers" of the town are Roosevelt's friend Seth Bullock (sheriff from Deadwood; not our frat brother) and Sol whatshisname. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted November 1, 2006 Share Posted November 1, 2006 Where the f'do you hunt antelope? antelope is very taste.. almost as good as elk ... almost Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted November 1, 2006 Share Posted November 1, 2006 antelope is very taste.. almost as good as elk ... almost Its good. But I wouldn't want to have 2 of them in my freezer. Quote Link to comment Share on other sites More sharing options...
twiley Posted November 1, 2006 Share Posted November 1, 2006 Well, I think he probably had some involvement, and there was some history to the area before, but I believe that the official "Fathers" of the town are Roosevelt's friend Seth Bullock (sheriff from Deadwood; not our frat brother) and Sol whatshisname. Not bad for a guess. Quote Link to comment Share on other sites More sharing options...
twiley Posted November 1, 2006 Share Posted November 1, 2006 Its good. But I wouldn't want to have 2 of them in my freezer. Yeah, they'd probably get into the frozen pizzas. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted November 1, 2006 Share Posted November 1, 2006 Yeah, they'd probably get into the frozen pizzas. I just remember having two in the freezer one year growing up and by the time they were gone, I never wanted to see antelope meat again. Quote Link to comment Share on other sites More sharing options...
keggerz Posted November 1, 2006 Share Posted November 1, 2006 my dad got an 1100 lb elk earlier this year(two by two, whatever that means) Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted November 1, 2006 Share Posted November 1, 2006 my dad got an 1100 lb elk earlier this year(two by two, whatever that means) Thats a good sized elk. How much meat did that come out to? 500lbs? Quote Link to comment Share on other sites More sharing options...
keggerz Posted November 2, 2006 Share Posted November 2, 2006 Thats a good sized elk. How much meat did that come out to? 500lbs? dont know but if i remember i will ask him Quote Link to comment Share on other sites More sharing options...
Los Gigantes Posted November 2, 2006 Share Posted November 2, 2006 dont know but if i remember i will ask him if you remembered, you wouldn't need to ask him. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 4, 2006 Share Posted November 4, 2006 I usually cook venison roasts in a crock pot with veggies. I've fed this to people who swore they hate deer and many rave. Elk is the best game meat, IMO. Antelope? If I ever kill another one, I'll jerky the whole thing. We don't call them sage goats for nothing. Yuck. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted November 4, 2006 Share Posted November 4, 2006 Elk is the best game meat, IMO. Very hard to disagree and I think its probably my favorite as well but have you ever had Moose? It's very good as well. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 4, 2006 Share Posted November 4, 2006 Very hard to disagree and I think its probably my favorite as well but have you ever had Moose? It's very good as well. Yes, moose is very good. Still, elk holds the title for my pallate. If there is anything better than elk tenderloin steak and eggs for breakfast, I'm still looking for it. I offered to guide Yukon on a moose hunt when he draws out for a Utah bull. Quote Link to comment Share on other sites More sharing options...
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