Try venison for a Xmas roast
Set a big roasting pan in the oven and pour boiling water in it so the water is about 1 inch deep. Put a rack in the pan to keep the pastrami elevated over the water level. Ideally you cover this whole shebang with foil to keep the steam in, but you can also just keep the oven closed. It'll work.
Carving Meat High Resolution Stock Photography and Images Alamy
Process: Mix everything thoroughly together in a bowl. Rub it thoroughly over the roast, getting a nice coating. Throw the roast in a smoker set (and pre-heated) to 220° and smoke it with a nice hardwood.
9 Health Benefits of Venison Meat (and Full Nutrition Facts)
After adding the Morton, season the meat with kosher salt and black pepper. Add two shakes of Worcestershire per pound of meat. We prefer a slightly sweet taste, which can be achieved with either.
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1 gallon water, 1 cup kosher salt, ¾ cup brown sugar, 3 tablespoons pickling spice, 2 tablespoons pink cure salt. Place roasts in a separate container and pour brine over the top so all meat is well covered. 4-5 pounds venison roasts. Cover and refrigerate for 5-7 days, turning roasts at least once on day 3 or day 4.
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With all due respect, you should never soak venison. The best is to thaw your venison 1 1/2-2 days before cooking. Place the venison in the refrigerator on paper towels and routinely replace the soaked paper towels with clean ones. This drains the blood and allows the meat to break down. Your venison will be far less gamey and still maintain.
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Fill a roasting pan with an inch of water and place meat on a wire rack, making sure the water does not touch the meat. Cover tightly with foil and place in the oven for one and a half hours. Remove from the oven and let the meat rest. Serve sliced venison on rye bread with spicy brown mustard, sauerkraut, Swiss cheese and a side of dill pickles.
Venison Steaks that are tenderized, marinated and fried! Recipe
Once the meat has been cooked to a safe temperature, simply remove it from the heat source and let it cool. Then it's time to slice it. You can use a fillet knife to get the job done, but I'd highly recommend getting a nice meat slicer such as this inexpensive model from Weston.
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Meatball subs are one of my favorite Italian dishes to make at home. They are great for a quick dinner, work lunch, or meal to get kiddos excited about ground meat. With a touch of fat (I use 30%) and the right spices, you can create a venison sausage that rivals any chorizo you'd find at the deli.
Venison Meat Recipes Wild Game Cuisine NevadaFoodies
2 sub rolls (we used multigrain) Optional: sautéed onions, peppers and Swiss cheese. Au Jus Ingredients: 3 cups water. 4 cubes beef bouillon. 1 teaspoon soy sauce. ¼ teaspoon garlic powder. Salt and pepper. Get the Recipe: Venison French Dip Sandwich with Au Jus.
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Cook for 2-3 additional minutes before removing from the heat. Step 3: Add the sauteed onion and garlic to a large bowl with the venison, breadcrumbs, milk, eggs, balsamic, Worcestershire, Italian seasoning, salt, and pepper. Mix everything together well. Step 4: Lightly oil and line a loaf pan with parchment paper.
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Skip your next trip to the deli counter at the grocery store, and use nature's groceries from your venison harvest to make the best sliced deli meat you'll e.
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Place meat into remaining brine, fully submerged and cover. Refrigerate for 24-36 hours fully submerged in brine. Remove meat from brine after 24-36 hours. If desired, add any surface coating seasoning ( Ranch Seasoning, Black Pepper, herbs, spices). Cook in Smoker for about 2 hours at 150ºF, then increase to 170ºF for 2 hours, then 190º.
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Get ready to witness a carnivorous transformation! In this episode, the Bearded Butchers take two whitetail deer hindquarter roasts and turn them into succul.
Venison Steak Recipe How to Cook Venison Steaks Hank Shaw
Instructions. Add brine ingredients to a large bowl. Add roasts to brine. Cover and refrigerate for 24 hours per 1/2 inch of thickness. Wrap each roast individually in foil. If you have an oven-safe temperature probe, insert that before wrapping. Smoke at 200 F for 4-6 hours or until the meat reaches 160 F.
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Whisk together vinegar and next 7 ingredients. While whisking, add oil in a thin stream until emulsified. Pour mixture over meat, and turn meat to coat evenly. Cover and refrigerate for 12 hours, turning occasionally. Remove from marinade, roll up roast, and tie up snugly with butcher string. Preheat oven to 350 degrees.
The Best Ever Venison Steaks with wild mushroom sauce Recipe
Preparation. In a large pot, add the water and all the ingredients for the brine, and heat over medium-high heat. Bring the mix to a boil then reduce to a simmer for 15 minutes. Remove the pot from the heat and allow it to cool. After the brine has cooled, gently drop the meat into the pot to brine in a cool place for 24 to 48 hours.