Recipe: Some Venison Recipes

Recipe: Venison Mincemeat
Posted By: Narie/IL
Date: October 23rd 1998
Board: TKL Cooking Club

Venison Mincemeat

4 lbs. venison "trim" meat with bones
Water
3/4 lb. beef suet
3 lbs. apples, peeled and quartered
2 lbs. seedles raisins
1 (15.oz.) pkg seeded raisins
1 (12 oz.) pkg currants
1 tblsp. salt
1 tblsp. cinnamon
1 tblsp. ginger
1 tblsp. cloves
1 tblsp. nutmeg
1 tsp. allspice
1 tsp. mace (optional)
2 qts cider, grape or other fruit juice
1 lb. brown sugar

Trim fat from vemison. Cover with water; simmer until
meat is tender. Refrigerate venison in cooking liquid
overnight. Remove all fat from top of liquid. Separate
meat from bones and put meat through food chopper -
using coarse blade. (There should be be enough
ground venison to make at least 2 quarts.)
Put suet and apples through food chopper.
Combine all ingredients in large kettle. Simmer 2 hours
to plump fruit and blend flavors. Stir often to prevent
sticking.

Pressure Canner Method
Pack at once into hot pint jars. Adjust lids. Process in
pressure canner at 10 pounds pressure (240 degress)
60 monutes. Remove jars from canner and complete
seals unless closures are self-sealing. Makes about 11
pints.

Freezer Method
You can freeze mincemeat. Recommended storage
time: 3 months.

This recipe followed all the homemade mincemeat
recipes so I thought I better include it.

Basic Homemade Mincemeat Pie

You will need 4 c. homemade mincemeat for a 9 inch
pie. Dot the filling with 1 tblsp. butter, adjust the top
crust, cut vents and flute edges. Brush top with light
cream if desired. (It's a good idea to cover the pie
edges with 1 1/2 inches of aluminum foil the first half
hour of baking to prevent excessive browning.)
Bake in hot oven (425 degrees) 40 to 45 minutes, or
until pastry is golden brown. Partially cool on rack
before serving.

This recipe came from the Farm Journal Complete Pie Cookbook. One good thought about this
recipe. You are instructed to remove the fat from the liquid before you touch the meat. My very
limited experience with venison has been that venison fat leaves a nasty taste in the mouth.
____________________________Recipe: DEER JERKY
Posted By: Angie P
Date: February 13th 1998
In Reply to: DEER JERKY
Board: TKL Cooking Club

I have always been told that beef and venison is interchangeable in most recipes. Here are some of
the recipes that I have recently acquired. Some of them specify venison.

GROUND BEEF JERKY

3 lb. fine ground lean beef (ground round)
2 1/2 Tbsp. Tender Quick
1 tsp. powder onion
1 tsp. red pepper
2 Tbsp. chili powder
(optional)
1 tsp. Tabasco (optional)
1 Tbsp. liquid smoke
1 tsp. powder garlic
2 tsp. coarse ground pepper (optional)

Mix and let set for one hour or more to blend flavors. Roll out between two sheets of wax paper to
a very thin layer, approximately 1/8-inch. Place on cookie sheet and remove top paper. Bake in 200
degrees oven for 30 minutes. Remove from oven. Flip jerky over on cookie sheet. Remove wax
paper. Bake another 30 to 45 minutes, depending on how dry you prefer your jerky. Remove from
oven. Turn out on paper towel. When cool, cut with scissors into 1-inch strips.
______________________________

BEEF JERKY

2 lb. lean ground beef or deer or elk hamburger
2 tsp. salt
2 tsp. seasoning salt
1/2 tsp. garlic salt
1/4 tsp. red pepper (cayenne)
1 1/2 Tbsp. water
1 1/2 Tbsp. liquid smoke
1 tsp. barbecue or
Worcestershire sauce

Mix in bowl, let stand at room temperature for 1/2 hour, line two bread pans with aluminum foil.
Separate meat mixture into two parts. Press each part firmly in lined pans. Put in freezer for 2 1/2
hours, take out, remove foil and cut in 1/4-inch strips. Put in dehydrator for approximately 12
to 16 hours. Pat jerky with paper towel to remove excess oil. If hotter flavor is desired, add 1/2
teaspoon more red pepper. May use oven at 250 degrees, about 8 hours.
____________________________________

GROUND BEEF-VENISON JERKY

10 lb. lean ground beef or
venison meat
1 Tbsp. garlic powder
2 Tbsp. Tender Quick
1 1/2 Tbsp. black pepper
2 1/2 Tbsp. salt
1/4 tsp. thyme
1/4 c. liquid hickory smoke
1/4 tsp. red pepper

Mix ingredients. Place wax paper in cookie sheets. Add approximately 1 pound meat, press
somewhat flat, cover with another sheet of wax paper and roll with rolling pin to approx-
imately 1/4-inch thick. Remove top wax paper, cut with pizza cutter to jerky strips. Bake in 175
degrees to 200 degrees oven until semi-dry. Baking time: approximately 2 hours.

_________________________________

GROUND BEEF JERKY

1 1/2 to 2 lb. extra lean
ground beef
1/3 c. soy sauce
1 clove garlic, crushed
1/8 tsp. salt
1/8 tsp. pepper
1 1/2 Tbsp. brown sugar

Mix all the ingredients together in a good sized mixing bowl. Use your hands to make sure the
seasonings are evenly distributed throughout the meat. Refrigerate the mixture for at least 2 hours or
up to 24 hours for stronger flavor.
Roll the meat out in strips or thin patties. Dry in 150 degrees to 170 degrees oven with the door ajar
for 4 to 8 hours. Drying time will vary depending on the humidity and the fat content of the meat.
Once removed from oven, jerky is cooled and stored in an open container to allow drying to
continue. Seal the container to prevent further drying. Store in refrigerator or freeze it.

________________________________________

JERKY

5 lb. ground venison or ground beef (no fat)
1 1/2 tsp. Morton Tender Quick
salt
8 tsp. regular salt
2 tsp. pepper
2 tsp. garlic powder
1 tsp. cayenne pepper
1 1/2 tsp. cartamon's spice
1 tsp. oleo
3 tsp. Accent
1 oz. water (1/8 c.)
1 oz. liquid smoke (1/8 c.)

Mix all ingredients thoroughly; form into balls, about the size of a grapefruit. Place ball between large
sheets of waxed paper or freezer paper. Roll to 1/4-inch thickness (no thicker). Remove waxed
paper.

Method 1: Place on ungreased cookie sheet. Put in oven on lowest possible heat from 4 to 8 hours
or until dried to a leathery texture. Cut with large scissors into strips.

Method 2: Place rolled out meat on shelves of dehydrator (Trim to fit shelves). Leave in dehydrator
8 to 10 hours or until leathery texture. Cut into strips.

_______________________________________

VENISON JERKY

5 lb. lean ground venison
1 1/2 tsp. Morton Tender Quick
salt
2 tsp. garlic powder
1 1/2 tsp. cardamon (optional)
3 tsp. Accent
little soy sauce
9 tsp. table salt
2 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. marjoram
Worcestershire sauce
1 oz. liquid smoke

Mix well all ingredients except liquid smoke. Roll between sheets of waxed paper until 1/4-inch
thick. Remove top sheet and brush with mixture of 1 ounce liquid smoke and 1 ounce water. Place
in oven on lower sheet of waxed paper on oven racks. Have oven at lowest temperature (150
degrees to 170 degrees).

When it starts to dry, about 1 to 1 1/2 hours, remove waxed paper and place on oven racks. Dry
for about 3 or 4 hours.

______________________________________GROUND VENISON JERKY

5 lb. venison, ground
1 1/2 tsp. Morton Tender Quick salt
9 tsp. salt
2 tsp. pepper (black)
2 tsp. garlic powder
1 tsp. cayenne pepper
1 1/2 tsp. cardamon
1 tsp. marjoram
3 tsp. Accent seasoning
(monosodium glutamate)
1 oz. liquid smoke
1 oz. water

Mix ground venison with spices. Roll meat between sheets of wax paper to 1/4 inch thickness. Mix
liquid smoke with water; brush on meat. Bake at lowest degree of heat on your oven temperature
control for 3 to 4 hours. When meat is dry, cut in strips. Place in covered container and store
in dry place.

________________________________

JERKY

6 lb. deer burger
1 Tbsp. garlic salt
1/4 c. A-1 steak sauce
1/4 c. salt
1/4 c. liquid smoke
1/4 c. Worcestershire sauce

Mix together all ingredients. Then roll between wax paper to 1/4-inch thickness. Score with pizza
cutter and dry in dryer.
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