DEER COOK RECIPES

On this page we will try and give you some good ideas on how to prepare your venison for the table. Input from you is welcome just e-mail recipes or suggestions to deercook@deercook.com. All recipes submitted will be shared w/ others and may be used in future product marketing.

THE PERFECT ROAST-- Take a decent size roast,  stab 6 holes in it across the top of the roast, put whole cloves of garlic in the stab holes. Rub the roast w/oil, then sprinkle liberally with Deer Cook Char-Steak or some other seasonings. Place in glass dish and place in 350 degree oven for about 35-40 minute. Check internal temperature when  it hits 130 degrees take the roast out and let it sit about 10 min. before slicing . If it seems to rare for you, increase the internal temperature by five degrees until you find the temperature you like. Although it is recomended that meat be cooked to 160 internal temperature, venison is just to lean to go that high without losing some flavor and texture. Try lower temperatures w/ confidence because no one I know has ever had any ill efffects from eating venison prepared this way.

FAJITAS- Thin slice steaks or roast about like baloney and layer meat in a glass dish.  Sprinkle each layer w/ Deer Cook fajita seasoning, do about 4 layers. Pour a can of coke over the meat and let sit at least an hour. Get a hot skillet w/a little oil and a clove of garlic. Put the meat in the skillet - when the juices come up flip it when the juices come up again take the meat out and slice it for the tortillas w/ onion,green peppers,chesse,lettuce, tomatoes and sour cream. So good you may pass out at the table!!

BACKSTRAP STEAKS- Cut a backstrap the width of bacon strips. Wrap the backstrap w/ the bacon and secure w/ a toothpick. Sprinkle Deer Cook Char-Steak or some other almost as good seasoning on the top and bottom of the backstrap then put them on the grill and cook till the bacon is almost done. This should make them crisp on the outside and medium rare in the middle. They look like fancy restaurant steaks and are a wonderful presentation for guests.

FRUIT COCKTAIL ROAST- Put a 2-3 lb roast in a crock pot sprinkle w/ a good blended sesoning then add a 16 oz can of fruit cocktail and a 16 oz bottle of apple juice. Let it cook till tender then slice and serve w/ rice,potatoes or steamed vegetables.

SMOKED SHOULDER ROAST- Use a complete front shoulder. Trim all the visible white tallow and any hemorrhaged meat from the bullet hole if there is one. Slash the meat deep so spice mixture can penetrate the meat. Wrap the meat in foil after covering the meat with spices and steak sauce and soy sauce. Put in frig for 2 days. Remove to smoker and open tin foil like a pan and then add to the top of the meat some slices of bacon over some slices of apple. Smoke about 4-6 hours at 210-250 don't check often but take off the heat when done to a personal preference. You can always put it back on the heat but you can't uncook it. Slice the meat for sandwiches, chop it for salads, or grind it for pot pies.For spices use Deer Cook Char steak or any other good blend of mixed rubs.Oregano,thyme, salt, pepper, and garlic work if you don't have any blends. After the first one you will know what to adjust for the next one. Have fun don't be afraid to experiment with flavors.

Better Burgers- Venison is so lean that it tends to be dry and fall apart when used as hamburgers. Next time try this simple recipe. Mix 2 lbs. deer burger with 1/2 lb of sage breakfast sausage and 1 tablespoon of a good seasoning such as Char-Steak. Let the meat sit for about 1/2 hr. to moisten the seasonings. Make 1/3 lb patties about 3/4 " thick then fry or grill to medium rare. Put on a really good bun with purpleonion,lettuce,tomato and cheese. Add your favorite condiments and enjoy. The burgers will be juicy, tender and flavorful. You may substitute the sausage with  a half lb. of smoked bacon for another good flavor treat.  

DEER COOK CHILI -- Use 2 lbs. ground deer burger mixed with 1/2 lb. sage breakfast sausage--Brown the meat w/ tbls seasoning salt,tsp salt and 1/2 tsp pepper. Drain the juices after browning. Add 16 oz. can of kidney beans(light or dark) 15 oz. can tomato paste-refill can with water and add that into the pot- 6 oz. can tomato paste and 1 oz. Deer Cook Chili Seasoning. Heat to almost a boil then turn to simmer untill it looks done to you. This can be done in the crock pot- 2 hrs on high or about six on low.

Shotgun Red’s Venison Burger Soup--Use 1 tblsp. of Char-Steak to brown 2lbs ground venison w/ 1lb breakfast sausage in a large stew pot. Pour off liquid after browning. Open and add to pot 1 undrained can each of corn, peas, green beans, carrots, Rotel's diced tomatoes, and green chilies (find in canned tomato section of market). Add a tblsp. of Char-Steak. Then put in 1 medium onion sliced thin or chopped, 1 stick of butter, 1 tbls of sugar and a jar of Ragu Spaghetti sauce plus a jar of water. Bring to almost boil then turn to simmer till your ready to eat. This is the basic recipe.  As with all Deer Cook recipes you should use your own ingredients and brand names to suit yourself for heat and flavors. Put in a bowl with shredded cheese and Ritz crackers. You may want to contact www.Shotgunred.com to say thank-you for the cooking technique. 

CANNED VENISON    Canned venison is one of the best ways to preserve venison for extended periods of time without using frezzer space. Canned venison taste amazingly good and can be used in unlimited ways.The meat comes out fork tender and can be used in casseroles, sandwiches, over noodles, over rice or any other mix you can create. The nice thing with canned is you open the jar and its ready! Microwave, put in soups or stews, instant meals when you don't feel like cooking. Here's one way to can venison but there are unlimited combinations of seasonings and flavors you can use. Cut your venison into 1" squares using any part of the deer you want because canning makes everything tender. Put the meat in a quart jar leaving enough room at the top for two or three pieces of chuck roast or some other piece of beef(optional). Add 1 bullion cube(beef or chicken). 1tblsp steak and burger seasoning(this can be any seasoning or just salt if you want) thats it!. Tighten your jar lids and place in pressure cooker using standard canning method for 90 minutes at 10 lbs pressure. The meat is not real pretty in the jars but when you try it you won't care what it looks like , you'll just want more! I do about 80 lbs of canned a year and give as gifts especially to those who don't like venison. They can use it so easily they eventually tell me they liked it and might try some more. As long as you can push the top of the lid and it doesn't pop the the meat is o.k. I have some jars 4 years that are just fine. Recommened is to use within a year. If you need any help with this method of cooking venison e-mail me at "Ask the deercook"