Home Forums Hunting & Shooting Deer Hunting Please post your favorite venison recipe

Put it on a stick and sit it over the open coals. No salt, nothing. Then crack a natty light and thank God for being an American and the hunt you just had.

We do that with fresh out of the carcass deer heart.

When I met KYHillChick, she was deeply into Elizabethan cooking. She participated in feasts where a couple dozen dishes would be presented to the attendees and everything was done in the manner of the court of Lizzie I.

Among the recipes she brought into the marriage was Henry VIII's favorite venison roast

Henry VIII's favorite venison roast

This stuff is unlike anything modern. The English had a very attenuated range of spices available. Don't expect this to be anything you'd recognize. The first time you try it, it won't taste like anything on this planet. However, 'HillChick has made this numerous times for the family, and it is awesome. I can see why ol' Henry grew to be a fat bastard on this stuff. It's probably meant for Red Stag. We use Whitetail, and it's perfectly suited.

Nothing in the ingredient list is all that off the wall. It's fairly easy to make. It's just combined in a way that suits a palate that hasn't existed in 500 years.

Mongolian deer;











Super easy, amazingly flavourful !

Got any pics, of the finished dish, ol' 1 nut ?

Lots of options & variations !

https://fromfieldtoplate.com/2018/08/14/crispy-mongolian-style-venison/

https://venisonthursday.com/mongolian-beef-style-venison

Slow cooker version;

https://dailyciabatta.com/slow-cooker-mongolian-venison-broccoli/

I have posted this before---- It is very good-------------------------This great dish is named after an old hermit that lived a few miles from my hunting camp, that died by freezing his foot in a bucket of water. Vic Orsini. I never measure when I cook. Slice up sweet onion, green pepper, fresh garlic, mushrooms. Chunk up 1� pound of Venison in 3/4" cubes. In a large (12")cast iron skillet melt a good amount of butter (3/4 stick) and add a little olive oil. Season Veg. with a fair amount of pepper,rosemary,thyme,basil, oregano. Fry down Veg. first without the meat. After Veg. are fried down push to the side turn up the heat and quickly stir fry up the meat and mix into Veg. Add about 1/2 � of a 7oz. bottle of Oyster Sauce ( found in Stores near Soy Sauce). Turn off heat and add a few large scoops of Sour Cream. Mix everything together. This Stroganoff type venison was first served on thin slices of French bread as finger food in my hunting camp, It also goes good over couscous ,rice, or just plain. I've never served this to anyone that didn't go back for seconds. Enjoy --- It's called VENISON ORSINI ---Web