Other uses for venison stew cuts?
- Thread starter vpsalin
- Start date
BigUglyMan
CGN Ultra frequent flyer
- Location
- New Scotland
Grind it up and make burger or spaghetti sauce.
Believe it or not one of the best/easiest marinades I use for this is Italian dressing, we call them man-mellows.
Deer-iyaki stir fry
Deer-sgetti
Cast iron skillet with some butter. Add some fresh cut onions, green pepper, and some minced garlic. Med to high heat. As soon as the onions start to limp, add diced Venison pieces. Continue to cook till done. Wrap in burrito shell, add some rice and HOT sauce to taste.
or slice/cut potato and cook first then add the above and wrap in corn burrito wrap instead of flour.
or slice/cut potato and cook first then add the above and wrap in corn burrito wrap instead of flour.
Iron Glove
CGN Ultra frequent flyer
- Location
- Hope and Tulameen
Put it in the dehydrater to make dog treats. 
Great dog training tool.
Great dog training tool.
Tajine. This is a stew but a very different kind, great with bear too:
Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry, or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajine. The sweet and sour combination is common in tajine dishes like lamb with dates and spices.
Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry, or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajine. The sweet and sour combination is common in tajine dishes like lamb with dates and spices.
Hot oil in a pan, sear the cubes, dump some marsala seasoning (Indian pepper or curry) on it and then grape jam (not jelly).. Spoon it out over hot basmati rice with a sprinkle of your favorite cheese or sour cream. Beat everyone with a stick to get your share.
Gingered deer. •1 pound •.
•Marinade:
•2 Tbsp dark soy sauce
•1 Tbsp Chinese rice wine or dry sherry
•1 tsp granulated sugar
•2 tablespoons ginger juice (storebought or homemade)
•.
•Sauce:
•1 Tbsp Chinese rice wine or dry sherry
•1 Tbsp light soy sauce
•2 Tbsp white or rice vinegar
•2 tablespoons granulated sugar
•2 Tbsp water
•1 teaspoon hot chili oil or crushed red pepper flakes, or to taste
•.
•Other:
•1 stalk celery
•1 red bell pepper
•1 carrot
•4 to 5 cups oil for deep-frying
•2 Tbsp oil for stir-frying, or as needed
•3 red chili peppers, seeds left in
•1 Tbsp fresh ginger, finely chopped
•2 cloves garlic, finely chopped
•1 tsp sesame oil
•.
•Batter:
•1/4 cup flour
•1/4 cup cornstarch
•1 tablespoon vegetable oil
•1 Tbsp hot chili oil (optional)
•1/3 cup water, or as needed
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
In a small bowl, mix together the soy sauce, rice wine or sherry, vinegar, sugar, water and hot chili oil. Set aside.
While the beef is marinating, prepare the vegetables and sauce. Cut the celery, red bell pepper, and carrot into thin strips.
To prepare the batter, combine the flour and cornstarch. Stir in the vegetable oil, and the hot chili oil if using. Add a much water as is needed to make a smooth batter. It should not be too dry or too runny, but should lightly drop off the back of a wooden spoon.
Heat the oil for deep-frying to 360 degrees Fahrenheit. Dip the marinated beef pieces into the batter. When the oil is hot, add the beef and deep-fry until it is golden brown. Remove with a slotted spoon and drain on paper towels.
Increase the heat to 400 degrees Fahrenheit. Deep-fry the beef a second time, to make it extra cripsy. Remove and drain. Clean out the wok.
Heat 2 tablespoons oil in the wok. When the oil is hot, add the chilies, minced garlic and ginger. Stir-fry until the chilies begin to blister. Add the carrot. Stir-fry briefly, then add the celery, and then the red pepper.
Push the vegetables up to the sides of the wok. Add the sauce in the middle. Heat to boiling, then add the deep-fried beef back into the pan. Mix all the ingredients together. Remove from the heat. Stir in the sesame oil. Serve hot.
•Marinade:
•2 Tbsp dark soy sauce
•1 Tbsp Chinese rice wine or dry sherry
•1 tsp granulated sugar
•2 tablespoons ginger juice (storebought or homemade)
•.
•Sauce:
•1 Tbsp Chinese rice wine or dry sherry
•1 Tbsp light soy sauce
•2 Tbsp white or rice vinegar
•2 tablespoons granulated sugar
•2 Tbsp water
•1 teaspoon hot chili oil or crushed red pepper flakes, or to taste
•.
•Other:
•1 stalk celery
•1 red bell pepper
•1 carrot
•4 to 5 cups oil for deep-frying
•2 Tbsp oil for stir-frying, or as needed
•3 red chili peppers, seeds left in
•1 Tbsp fresh ginger, finely chopped
•2 cloves garlic, finely chopped
•1 tsp sesame oil
•.
•Batter:
•1/4 cup flour
•1/4 cup cornstarch
•1 tablespoon vegetable oil
•1 Tbsp hot chili oil (optional)
•1/3 cup water, or as needed
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
In a small bowl, mix together the soy sauce, rice wine or sherry, vinegar, sugar, water and hot chili oil. Set aside.
While the beef is marinating, prepare the vegetables and sauce. Cut the celery, red bell pepper, and carrot into thin strips.
To prepare the batter, combine the flour and cornstarch. Stir in the vegetable oil, and the hot chili oil if using. Add a much water as is needed to make a smooth batter. It should not be too dry or too runny, but should lightly drop off the back of a wooden spoon.
Heat the oil for deep-frying to 360 degrees Fahrenheit. Dip the marinated beef pieces into the batter. When the oil is hot, add the beef and deep-fry until it is golden brown. Remove with a slotted spoon and drain on paper towels.
Increase the heat to 400 degrees Fahrenheit. Deep-fry the beef a second time, to make it extra cripsy. Remove and drain. Clean out the wok.
Heat 2 tablespoons oil in the wok. When the oil is hot, add the chilies, minced garlic and ginger. Stir-fry until the chilies begin to blister. Add the carrot. Stir-fry briefly, then add the celery, and then the red pepper.
Push the vegetables up to the sides of the wok. Add the sauce in the middle. Heat to boiling, then add the deep-fried beef back into the pan. Mix all the ingredients together. Remove from the heat. Stir in the sesame oil. Serve hot.
