Sweet and Sour Venison Stew- Deer Meat Recipes

Venison is a lean, dark red meat that is very high in iron and zinc, giving it a distinct flavor and texture. Wild venison, such as the White Tail deer, tends to have a stronger, slightly “gamey” flavor, while most domesticated breeds are much milder. Venison is considered a healthful meat with much less saturated fat than beef. Because it lacks fat, venison should be cooked as you would veal; quick grilling, sautéing, and broiling are typical methods.

Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well.

Venison is higher in moisture, similar in protein and lower in calories, cholesterol and fat than most cuts of grain-fed beef, pork, or lamb. Venison has enjoyed a rise in popularity in recent years, owing to the meat's lower fat content. It can often be obtained at less cost than beef by hunting (in some areas a doe license can cost as little as a few dollars); many families use it as a one to one substitute for beef, especially in the United States mid-south, Midwest, Mississippi Valley and Appalachia. In many areas, this increased demand has led to a rise in the number of deer farms.

Do you like meat? Do you know? The Physics of Cooking Meat

INGREDIENTS:

1-1/2 pounds of venison cut into 1-inch cubes

2 tablespoons cooking oil

2 medium carrots, shredded

2 medium onions, sliced

1 8-ounce can of tomato sauce

1/2 cup water

Cooked noodles

1/4 cup packed brown sugar

1/4 cup vinegar

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 tablespoon water

2 teaspoons cornstarch

PROCEDURE:

1) Braised the venison until brown, half at a time, in a 3-quart saucepan.

2) In the same pan, combine the meat, carrot, onion, tomato sauce, 1/2 cup water, brown sugar, vinegar, Worcestershire sauce and salt.

3) Cover and cook over low heat until the meat is tender, about 1-1/2 hours.

4) Blend 1 tablespoon water with cornstarch and add to stew.

5) Serve over hot noodles.

Try other Venison Recipes

Calorie Counter for Venison- Deer Meat

venison, meat

46 Calories

Nutrition Facts

Serving Size 1 oz (28 g)

Per Serving	% Daily Value
Calories 46
Calories from Fat 5
Total Fat 0.6g	1%
Carbohydrates 0.0g	0%
Dietary Fiber 0.0g	0%
Protein 9.8g

Home-Style Corned Venison- Deer Meat Recipes

Corned meat is a salt-cured meat product. The term comes from the treatment of the meat with "corns" of salt. It features as an ingredient in many cuisines, including Irish-American, Jewish, African, Caribbean and Philippine cuisine.

It was popular during World War II when fresh meat was rationed. Corned beef remains popular in the United Kingdom and is commonly used in sandwiches and corned beef hash.

Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing in Keighley, West Yorkshire. Evidence of its legacy is apparent in numerous cultures, including Ancient Europe, and the Middle East. The word corn derives from Old English, and is used to describe any small hard particles or grains. In the case of "corned venison" or "corned beef", the word refers to the coarse granular salts used to cure the beef or venison.

Learn more about cooking meat at The Physics of Cooking Meat: Your Quick Guide to Cooking your Favorite Meat

Corned Meat in Saint Patrick's Day

In the United States (USA) and Canada, consumption of corned beef is often associated with Saint Patrick's Day. Corned beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America.

Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the genuinely Irish dish of bacon and cabbage. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and parts of Atlantic Canada.

  

INGREDIENTS:

2 cups water

6 tablespoons sugar-based curing mixture (such as Morton Tender Quick)

1/2 cup brown sugar

4 1/2 teaspoons pickling spice

1 tablespoon garlic powder

6 cups cold water

5 pounds boneless shoulder venison roast

PROCEDURE:

1) Bring 2 cups of water to a boil in a saucepan over high heat.

2) Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat.

3) Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture.

4) Place the boneless venison into the brine, cover and refrigerate.

5) Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.

6) To cook, rinse the meat well, place into a large pot, and cover with water.

7) Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours.

8) Remove the venison from the pot, and allow to rest for 30 minutes before slicing.

Calorie Counter Deer Meat

Venison

venison, meat

46 Calories

Nutrition Facts

Serving Size 1 oz (28 g)

Per Serving	% Daily Value
Calories 46
Calories from Fat 5
Total Fat 0.6g	1%
Carbohydrates 0.0g	0%
Dietary Fiber 0.0g	0%
Protein 9.8g

Stroganoff is popular in restaurants and hotels in New York. Here is the recipe, try it sometime... American Home-Style Venison Stroganoff- Venison Recipes

Corned Meat in North America

In the United States (USA) and Canada, corned beef typically comes in two forms, a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, and canned ('Tinned' in British English) (cooked).

Corned beef is often purchased ready to eat in delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread.

Corned beef hash is commonly served with eggs for breakfast.

Smoking corned beef, typically with a generally similar spice mix, produces smoked meat (or "smoked beef") such as pastrami.

In both the United States and Canada, corned beef is sold in cans in minced form, usually imported from South America.

Cultural Link of Corned Meat (beef)

In North America corned beef dishes are associated with traditional Irish cuisine. However there is considerable debate about the association of corned beef with Ireland. Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the "forerunner of what today is known as Irish corned beef" and in the 17th century the English named the Irish salted beef, corned beef. Some say it was not until the wave of 18th century Irish immigration to the United States that much of the ethnic Irish first began to consume corned beef dishes as seen today. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native land, while it was cheaply and readily available in America.

In Ireland today, the serving of corned beef is geared toward tourist consumption and most Irish in Ireland do not identify the ingredient as native cuisine.

The Jewish population produced similar koshered cured beef product made from the brisket which the Irish immigrants purchased as corned beef from Jewish butchers. This may have been facilitated by the close cultural interactions and collaboration of these two diverse cultures in the USA's main 19th and 20th century immigrant port of entry, New York City.

Try other delicious and healthy venison recipe at Venison Recipes.

American Home-Style Venison Stroganoff- Venison Recipes

Stroganov is a Russian dish of sautéed pieces of meat served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

Various explanations are given for the name, presumably derived from some member of the large and important Stroganov family, perhaps Alexander Grigorievich Stroganoff of Odessa or a diplomat, Count Pavel Stroganov.

After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as United States servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It came to Hong Kong in the late fifties, with Russian restaurants and hotels serving the dish with rice, but not sour cream.

In the version often prepared in the USA today in restaurants and hotels, it consists of strips of beef filet with a mushroom, onion, and sour cream sauce, and is served over rice or pasta.

Learn more about cooking meat at The Physics of Cooking Meat: Your Quick Guide to Cooking your Favorite Meat

  

INGREDIENTS:

1 pound venison, cut into cubes

Salt and pepper to taste

Garlic powder to taste

1 onion, chopped

1 clove garlic, chopped

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (16 ounce) package frozen egg noodles

1 (8 ounce) container sour cream

2 cups of wild rice or long grain rice

PROCEDURE:

1) Season venison with salt, pepper and garlic powder to taste.

2) Saute onion a garlic in a large skillet with olive oil; when soft, add venison and brown.

3) Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.

4) Meanwhile, bring a large pot of lightly salted water to a boil.

5) Add noodles and cook for 8 to 10 minutes or until al dente and drain.

6) In another small pan boil rice until tender, cover with lid and cool.

7) When noodles are almost done cooking, stir in sour cream and deer meat. Serve over rice and enjoy.

Calorie Counter for Deer Meat

Venison

venison, meat

46 Calories

Nutrition Facts

Serving Size 1 oz (28 g)

Per Serving	% Daily Value
Calories 46
Calories from Fat 5
Total Fat 0.6g	1%
Carbohydrates 0.0g	0%
Dietary Fiber 0.0g	0%
Protein 9.8g

If you are not into meat and a dedicated vegetarian. Then you should try this stroganoff version. Vegan Mushroom Stroganoff- Healthy Recipe

Popularity of Stroganoff Recipe and its Variations

In the UK and Australia, a recipe very similar to that commonly found in the USA has become popular, generally served with rice. British pubs usually serve the dish to a creamy white wine style recipe, whereas more 'authentic' versions are often red stews with a scoop of sour cream separately served on top.

Larousse Gastronomique lists Stroganov recipe as a cream, paprika, veal stock and white wine recipe. The Brazilian variant includes diced beef or strips of beef (usually filet mignon) with tomato sauce, onions, mushrooms and heavy whipping cream. Stroganoff is also often made with strips of chicken breast or venison (deer meat) rather than beef (also called fricassee in some restaurants in Brazil).

Brazilians also prepare stroganoff with chicken or even shrimp instead of beef. It is commonly served with potato sticks, as in Russia, but with the addition of white rice. Sometimes one can also see creative servings of estrogonofe, such as a crepe filling, a topping for baked potatoes, or on pizzas. Many recipes and variations exist: with or without wine, with canned sweet corn, with ketchup instead of tomato sauce, etc.

Stroganoff is also popular in the Nordic countries. In Sweden, a common variant is korv-stroganoff (sausage stroganoff), which uses the local falukorv sausage as a substitute for the beef. In Finland, the dish is called makkarastroganoff, makkara meaning any kind of sausage. Beef stroganoff is, however, also a common dish. Diced brined pickles are also a normal ingredient in Finnish stroganoff.

Stroganoff's popularity extends to Japan, where it is most commonly served with white rice, or white rice seasoned with parsley and butter. Its popularity increased dramatically with the introduction of "instant sauce cubes" from S&B corporation. These are cubes with dried seasoning and thickening agents that can be added to water, onion, beef, and mushrooms to make a stroganoff-style sauce. Additionally, Japanese home recipes for stroganoff frequently call for "non-traditional" Japanese ingredients, such as small amounts of soy sauce.

Beef Stroganoff is popular in Iran, where it is made with strips of lean beef fried with onion and mushroom, then further cooked in cream and topped with French-fried style potato crisps.

Try another venison recipe is Tasty VENISON STEW with Worcestershire Sauce- Venison Recipes

Tasty VENISON STEW with Worcestershire Sauce- Venison Recipes

Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.

Learn more about cooking meat at The Physics of Cooking Meat: Your Quick Guide to Cooking your Favorite Meat

  

INGREDIENTS:

2 to 3 pounds of venison cubes

1 tablespoon salt

2 tablespoons of Worcestershire sauce

2 tablespoons liquid smoke

4 medium red potatoes, cubed

6 medium carrots, chopped

4 celery stalks, chopped

2 teaspoons minced garlic

4 tablespoons olive oil

1 packet onion soup mix

6 cups of water

3 tablespoons of cornstarch

PROCEDURE:

1) Rinse venison and pat dry.

2) Heat oil in dutch oven to medium high, rub meat with salt, liquid smoke, and Worcestershire sauce.

3) Brown the meat until the liquid is absorbed, add water, soup mix, and garlic and let simmer for 1.5 hours.

4) Add potatoes, carrots, and celery; simmer until tender.

5) Prior to serving, add remaining liquid smoke and corn starch by stirring them into the broth and allow to thicken.

Calorie Counter Deer Meat

Venison

venison, meat

46 Calories

Nutrition Facts

Serving Size 1 oz (28 g)

Per Serving	% Daily Value
Calories 46
Calories from Fat 5
Total Fat 0.6g	1%
Carbohydrates 0.0g	0%
Dietary Fiber 0.0g	0%
Protein 9.8g

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