The Best Ever Venison Steaks with wild mushroom sauce Recipe

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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.

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Prepare enough liquid from step 2 and add allspice, black pepper and thyme to liquid. Mix thoroughly. 4. Inject meat with marinade at multiple points. 5. Coat outside of meat liberally with Kosher salt. 6. Vacuum seal meat and let marinate in fridge overnight. 7.

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Venison and Spinach Puff Pastry Cups. The unexpected combo of puff pastry and deer meat is sure to wow 'em as an appetizer at your next family gathering. Line a mini-muffin tin with pastry and fill the cups with a ground venison, spinach, and cheese. Then bake for just 20 minutes, until puffy and golden brown.

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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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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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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.

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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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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.

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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.

The Best Ever Venison Steaks with wild mushroom sauce Recipe

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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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.

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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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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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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.

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Used a hind quarter roast from one of my deer and turned into a nice deli meat for sandwiches. If you're looking for something different to try with your ve.

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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.