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Started By
Message
Your best deer round steak recipe
Posted on 10/24/14 at 11:40 am
Posted on 10/24/14 at 11:40 am
Got some from a buddy. Was gonna cook em up for the game Sunday. What's the best way to go about this?
Posted on 10/24/14 at 11:57 am to tigersownall
Season with salt. Brown it real good. Reaaaaal good. Then brown trinity. Then add beef stock/water with a little beer to just cover the meat. Then pepper, cayenne, and some garlic chopped fine. 2 hours simmer.
And then cook sam riiice
And then cook sam riiice
This post was edited on 10/24/14 at 12:11 pm
Posted on 10/24/14 at 12:22 pm to tigersownall
Pound it. Bread it. Fry it.
Posted on 10/24/14 at 12:34 pm to Artie Rome
quote:
Pound it. Bread it. Fry it.
Posted on 10/24/14 at 12:34 pm to tigersownall
Heat bacon drippings or oil
Dredge meat in flour
Fry
Remove
Sautee onions
Add leftover flour to grease and build a gravy with beef stock or water
Add your meat back and let it bloob
Dredge meat in flour
Fry
Remove
Sautee onions
Add leftover flour to grease and build a gravy with beef stock or water
Add your meat back and let it bloob
Posted on 10/24/14 at 12:38 pm to KingRanch
Kingranch , doe down last Sat. with primitive weapon . Fixin to chase doves this weekend . When you coming through Jonesville ?
Posted on 10/24/14 at 1:33 pm to robins08
This is for a Roast but i just wanted to share.
Stuff Roast with onions and garlic. Then cajun inject it. Season to your liking and seer on both sides in Black Iron Pot on med for about 30 minutes. Once done browning, remove roast and brown some onions and bell peppers. Once they are done add the roast back in the pot. Sprinkle one packet of liptons onion soup on the top of the roast and fill with 32 oz of chicken broth. Then with 32 oz of water. Cover with lid and place in oven on 350 for 4 hours. Then 250 for 2 hours. Pull bone out when done and serve over rice.
Stuff Roast with onions and garlic. Then cajun inject it. Season to your liking and seer on both sides in Black Iron Pot on med for about 30 minutes. Once done browning, remove roast and brown some onions and bell peppers. Once they are done add the roast back in the pot. Sprinkle one packet of liptons onion soup on the top of the roast and fill with 32 oz of chicken broth. Then with 32 oz of water. Cover with lid and place in oven on 350 for 4 hours. Then 250 for 2 hours. Pull bone out when done and serve over rice.
Posted on 10/24/14 at 2:04 pm to JAB528
quote:Cook down in a gravy. Pour gravy over rice. Throw meat away and buy some real steak.
Paging alxtgr
Posted on 10/24/14 at 2:18 pm to AlxTgr
i agree. grind everything except backstrap into sausage.
Posted on 10/24/14 at 2:23 pm to Mung
Or cook some gator. Amazing what people can talk themselves into thinking is good.
Posted on 10/24/14 at 2:26 pm to jimbeam
quote:
Jimbeam
Sounds killer. Probably gonna do that.
Posted on 10/24/14 at 2:35 pm to Artie Rome
quote:Had some amazing sauce of the picante recently.
Or cook some gator.
Posted on 10/24/14 at 2:37 pm to tigersownall
Grind it and mix with pork
Stuff in casing then smoke
Stuff in casing then smoke
Posted on 10/24/14 at 3:01 pm to tigersownall
Venison Marsala
2 lbs of Venison steak,sliced in 1/4 in slices
seasoned flour
3 T butter
3 T evoo
1.5 cups beef stock
1.5 cups dry Marsala wine
2 or 3 cloves of garlic, crushed
1 lb nice mushrooms sliced(baby bellas or restaurant mix)
1/2 cup or so heavy cream
minced parsley and/or green onion
pasta
parmesano reggiano cheese
Slice your steaks thin and pound with a veal mallet. Season flour with salt and black pepper. Heat the oil and butter in a large skillet. Lightly dust the steaks with four and sauté over med heat until both sides are browned. Do not overcook and once browned, remove from the pan. Add the garlic and the mushrooms, briefly sauté, then add the venison and the stock and wine over a med high heat. Reduce the liquid by 1/2; add some or all of the cream, shaking the pan to incorporate the sauce. Check the seasonings, add a bit of green onion, parsley, or both, and it's done.
To serve, roll a good pasta onto a meat fork, center the roll of pasta on the plate, place the meat and mushrooms around it with plenty of sauce. Top with a little cheese. This one's a contest winner.
Edit: You may need to adjust the stock and wine volume for this much venison. I add enough liquid to almost cover the meat, reduce over med to med high heat, and then add the cream to finish the sauce.
2 lbs of Venison steak,sliced in 1/4 in slices
seasoned flour
3 T butter
3 T evoo
1.5 cups beef stock
1.5 cups dry Marsala wine
2 or 3 cloves of garlic, crushed
1 lb nice mushrooms sliced(baby bellas or restaurant mix)
1/2 cup or so heavy cream
minced parsley and/or green onion
pasta
parmesano reggiano cheese
Slice your steaks thin and pound with a veal mallet. Season flour with salt and black pepper. Heat the oil and butter in a large skillet. Lightly dust the steaks with four and sauté over med heat until both sides are browned. Do not overcook and once browned, remove from the pan. Add the garlic and the mushrooms, briefly sauté, then add the venison and the stock and wine over a med high heat. Reduce the liquid by 1/2; add some or all of the cream, shaking the pan to incorporate the sauce. Check the seasonings, add a bit of green onion, parsley, or both, and it's done.
To serve, roll a good pasta onto a meat fork, center the roll of pasta on the plate, place the meat and mushrooms around it with plenty of sauce. Top with a little cheese. This one's a contest winner.
Edit: You may need to adjust the stock and wine volume for this much venison. I add enough liquid to almost cover the meat, reduce over med to med high heat, and then add the cream to finish the sauce.
Posted on 10/24/14 at 3:04 pm to LSUballs
quote:
Heat bacon drippings or oil Dredge meat in flour Fry Remove Sautee onions Add leftover flour to grease and build a gravy with beef stock or water Add your meat back and let it bloob
Make some mashed taters to go with dat.
Posted on 10/24/14 at 3:20 pm to OTIS2
salt and black pepper.
extremely hot grill
medium rare. done.
Venison is excellent and a simple preparation is all that is needed.
extremely hot grill
medium rare. done.
Venison is excellent and a simple preparation is all that is needed.
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