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Armadillo Recipes

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Dove Recipes

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Duck Recipes

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Elk Recipes

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Venison Recipes

Venison may be eaten as steaks, roasts, sausages, jerky and minced meat. It has a flavor similar to beef, but is much leaner and the fibers of the meat are short and tender. Organ meats are sometimes eaten, but would not be called Venison; rather, they are called humble, as in the phrase "humble pie." Venison is lower in calories, cholesterol and fat than most cuts of beef, pork, or lamb. According to the USDA Nutrient Database (2007), cooked lean veal contains approximately 150 calories per 100g/3.5oz serving, and is a useful source of the following micronutrients: niacin, potassium, phosphorus, iron, selenium and zinc.

Venison has enjoyed a rise in popularity in recent years, owing to the meat's lower fat content. Also, Venison can often be obtained at lesser cost than beef by hunting (in some areas a doe license can cost as little as a few dollars), many families use it as a one to one substitute for beef especially in the US mid-south, Midwest, Mississippi Valley and Appalachia. In many areas this increased demand has led to a rise in the number of deer farms. What was once considered a meat for unsophisticated rural dwellers has become as exotic as ostrich meat to urbanites. Venison jerky can be purchased in some grocery stores, ordered online, and is served on some airlines. Venison burgers are typically so lean as to require the addition of fat in the form of bacon, olive oil or cheese, or blending with beef, to achieve parity with hamburger cooking time, texture, and taste. Some deer breeders have expressed an interest in breeding for a fatter animal that displays more marbling in the meat.

Since it is unknown whether chronic wasting disease, a transmissible spongiform encephalopathy among deer (similar to mad cow disease), can pass from deer to humans through the consumption of venison, there have been some fears of contamination of the food supply [1]. Recently, several known cases of the disease have occurred in deer farms throughout the United States and European farms in Scandinavia may also have had several cases.

New Zealand is the main source of farm raised venison and is recognised as a country free from CWD.

Farmers now have had tests developed especially for the particular species they raise to obtain better results than those used on cattle.

Venison can in principle be Kosher as the animal meets the requirements laid down for Jewish people, and indeed is available in places such as Israel and New York. However, kosher venison isn't available in the UK. In the early 20th century, there would be a once-a-year supply of kosher venison, when a group of Shochets would travel to the Rothschild family's estate and catch and slaughter some deer in the appropriate manner on the estate. This has not, however, been done for many years.

Venison is widely available in European supermarkets through the traditional hunting season, (October to December). The main cuts available to European consumers are derived from the saddle and the hind leg. Diced venison is also readily available in frozen form in most supermarket freezer bins. Most of this venison comes from New Zealand.

In North America venison is less available at retail due to the requirement that the animal is first inspected by USDA inspectors. There are very few abattoirs which process deer in North America, and most of this venison is destined for restaurants. Most venison sold through retail in the USA will come from New Zealand, it is available through some high end speciality grocers and some chains which focus on more 'natural' meats.

Venison Sausage Recipes

Venison Sausage Recipes

Cajun Venison Andouille

Cajun Venison Andouille

Andouille is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig: for example, traditional French andouillette is composed primarily of the intestines and stomach. Though somewhat similar, it is not to be confused with Andouillette.

This recipe called for 3 teaspoons curing salts, which I chose to omit. I was grinding this for a friend, and he intended to freeze it in bulk one pound packages, not cold smoking. If you want to cold smoke it, add the curing salts.

9 tablespoons paprika
6 tablespoons minced garlic
6 tablespoons kosher salt
6 tablespoons sugar
3 tablespoons black pepper
6 tablespoons cayenne pepper
3 teaspoons red pepper flakes
1 1-/2 teaspoons dried thyme
3/4 teaspoon ground mace
10 pounds ground Bambi
5 pounds ground swine
1 1/2 cups water

Try and keep your meat cold at ALL times! Freeze your grinding equipment, work in small batches. Those nasty germies love to grow in warm meats!

This recipe was modified from one found in this fantastic book:

Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker

DEER BOLOGNA

60 lb. ground venison (or beef)
2 lb. Morton Tender Quick
2 lb. brown sugar
4 tbsp. ground black pepper
4 tbsp. Accent
1 tbsp. powdered (dry) mustard
2 tbsp. mace
4 c. King's syrup or corn syrup
10 to 16 oz. liquid smoke

Grind meat, then mix the dry ingredients well and grind a second time. Now mix in the liquid. The syrup may be heated a little, so it will mix better. Put it in bags and press tight so not to let any air pockets remain. Tie bags shut and hang in cool place for 24 hours. Then place bags in oven at 200 degrees for 4 hours, turning and basting with the rest of the liquid smoke. Hang up in a cool, dry place for several days. Now it is ready to eat.

DEER BOLOGNA II

15 lb. deer meat (ground up)
7 1/8 tsp. black pepper
4 oz. or 1/4 c. brown sugar
1 3/16 tsp. dry mustard, ground
Pinch garlic powder
4 tsp. coriander (ground)
1 c. + 1 tbsp. + 2 1/2 tsp. Tender Quick

Mix together above ingredients, let stand in refrigerator for 24 hours. Stuff into casings. Bake at 200 degrees for 2 hours, then turn and bake other side for 2 hours.

Need 5 casings.

Smokin' Hot Snack Sticks

3 lbs. venison (or any meat type)
3 Tbsp. Tender Quick
1 Tb. cider vinegar
1/4 c. red wine
2 tsp. powdered red pepper
1 tsp. chili powder
2 tsp. black pepper
1 tsp. red pepper flakes

1. Combine all ingredients and let sit in fridge for 24 hours.

2. Form into rolls by hand or with a jerky shooter and wrap up in foil.

3. Make a bunch of tiny holes in the foil with a fork and put sticks directly on rack to allow the grease to drain/drip off. Remember to put something under the rack to catch the grease so you won’t have a mess!

4. Bake at 300 degrees for a little over an hour, cool and enjoy!

Various Ingredients

Some of the ingredients and supplies we use need some extra explanation or detailed instructions.

I've written these pages mostly because I'm a culinary nerd with a shotgun, and they are notes for future recipes.