How to Can Deer Meat? A Fast and Easy Guides
Preheat: Preheat your oven to 325 degrees Fahrenheit. Braise: Add unsalted butter, onions, garlic, and sweet potatoes to the same pan you used to sear the venison, then pour in game stock and place the roast back in the pot. Cook: Transfer the pot to the oven and cook for 2-3 hours, adding more liquid if necessary.
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Seasonings like garlic, thyme, rosemary, juniper, and sage work well with the rich and gamey flavor of deer meat. Additionally, simple seasonings like salt, pepper, and a touch of cayenne can enhance the meat's natural flavors without overpowering it. Table of Contents.
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In a mixing bowl, combine ¾ cup Kosher salt, 2 tablespoons coarsely ground black pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 teaspoons dried rosemary, 2 teaspoons dried thyme, and 1 teaspoon smoked paprika. Whisk well to combine. Transfer dry rub to a storage jar and label with the contents and date.
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In a skillet, melt the butter over medium-low heat. Add the garlic, rosemary, vinegar, and a pinch of salt and cracked pepper. Cook, stirring occasionally, for a few minutes to allow the aromatics to soften and infuse the butter, but don't let the milk solids toast; reduce the heat if needed. Remove from the heat and transfer to a small glass.
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Step 3 - Add remaining ingredients to the spice grinder and pulse to incorporate; grinding too much will pulverize the salt grains. Step 4 - Transfer the venison seasoning rub to a small bowl if used immediately or an air-tight container and store it in a dark, dry cabinet for long-term storage. Step 5 - Use the venison seasoning rub as desired.
The Best Spices to Use With Venison Venison recipes
Worcestershire sauce. 1 tablespoon. Black pepper. 1/2 teaspoon. Combine all the ingredients in a bowl, place the deer meat in a resealable bag, pour the marinade over it, seal the bag, and refrigerate for at least 4 hours. 3. Dry Rubs for Deer Meat. Dry rubs are another popular way to season deer meat.
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Ingredients. Venison Backstrap: The backstrap I used was right at 2 pounds. Cooking Oil: Both olive oil and canola oil are my top choices. However, you can use whatever oil you have on hand. Dry Rub: For the dry rub, we are using a combination of sea salt, ground black pepper, smoked paprika, dried rosemary, garlic and onion powder, cayenne pepper, and just a touch of turmeric powder.
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Exploring different spice combinations for venison recipes is a delightful journey. I have experimented with various spices such as garlic, thyme, rosemary, and paprika, and each one has brought a unique and enticing flavor to the dish. For a classic and comforting taste, I love using a combination of garlic, onion powder, and smoked paprika.
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Salt - It would be very rare to find an article on seasoning without mentioning salt. It works well with everything. For venison, I prefer to use smoked salt in most dishes. The smokiness pairs well with wild game. For some dishes, particularly saucy dishes, I opt for kosher salt or Kala Namak salt.
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Top 3 store-bought venison seasonings. Hi Mountain Jerky Seasoning - Venison Blend: This seasoning blend is perfect for making venison jerky, with a bold and smoky flavor that complements the natural taste of the meat. LEM Backwoods Seasoning - Cracked Pepper & Garlic: This seasoning blend is a savory and flavorful option that is perfect.
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1. Thyme. Thyme is a great addition to venison stew! The earthy and slightly sweet flavor of thyme will help bring out the natural flavors of the venison while also adding complexity. To use thyme in your recipe, start by mixing one teaspoon of dried or two teaspoons of fresh thyme with the other dry ingredients.
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While the tenderloin warms, mix together ½ cup room temperature salted butter with 2 tablespoons minced garlic, 1 tablespoon minced fresh rosemary leaves, and 1 tablespoon minced thyme leaves. Set garlic herb butter aside. When ready to cook, place a cast iron pan over high heat and allow to heat for 2 minutes.
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deer meat, flour, Greek seasoning, salt, salt, vegetable oil and 1 more. Venison Turkey Chili Momma Hen's Kitchen. diced tomatoes, brown sugar, water, deer meat, ground turkey and 5 more. Deer and Wild Mushroom Stew Other Man's Flavours. carrots, onions, salt, black pepper, thick cut bacon, wild mushrooms and 2 more.
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Stuff jars with raw seasoned meat, leaving 1 inch of head space. Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight. Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar). Process quart jars for 90 minutes at 10 pounds.
5 Recipes for Using Venison or Deer Meat Delishably
1. Deer Camp Wild Game Seasoning. The hunt for the best venison seasoning is over. This robust blend features classic deer seasonings like sugar, garlic and paprika, with added earthiness from fennel and herbs to elevate your venison without overpowering it. This all-purpose seasoning is a great addition to any type of wild game. 2.
How to Make Venison Jerky From Ground Meat in Your Oven Deer recipes
This would also be great in a venison pot pie or venison Shepard's pie recipe. Use about 1/4 cup stew seasoning for every 1 pound of ground venison in the recipe. Make a batch or double, and store in an airtight seasoning or spice jar and season as needed. 1 cup flour. 1 tsp. dried oregano.