Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  Venison and Rabbit
Posted by: san j, Saturday, October 29, 2011, 6:49pm
Tell us about your preparations of venison and/or rabbit.

First of all: Where do you procure these meats?

Then: How do you prepare them?
Posted by: Lola, Saturday, October 29, 2011, 6:54pm; Reply: 1
crock pot is my choice....slow, low temp, long cooking.....that softens the meat

marinate a day before for better results

no recipes, sorry
Posted by: C_Sharp, Saturday, October 29, 2011, 6:58pm; Reply: 2
For rabbit, I like to use the crock pot. I do not do venison.
Posted by: Dianne, Saturday, October 29, 2011, 7:17pm; Reply: 3
I do as Lola does and it is important to marinate it. I do it with a lamb roast but you can use any meat. I grind coriander and cumin seeds, make small slits into the roast and stuff those with fresh garlic. Rub it with compliant oil and then rub the ground seeds all over. I have not used the slow cooker yet but that would be great. I use a small, electric convention oven. I take the meat out one hour before I plan on cooking it to take the chill off. Pre-heat to 400 F. and cook it for ten minutes and then I drop the temperature down to 300 F and continue until it is done. I like it rare and their are charts on the net that give you information for times, temps, well cooked, medium rare etc... If I did this in a slow cooker I would be tempted to put a piece of parchment paper on the bottom so as not to have a mess to clean.
Posted by: san j, Saturday, October 29, 2011, 9:27pm; Reply: 4
And where do y'all generally obtain these meats?
Posted by: gulfcoastguy, Saturday, October 29, 2011, 9:55pm; Reply: 5
The last time that I went hunting was in my preBTD days. I got a nice deer and had it cut up into steaks. I would marinade the steaks in Dales Marinade(probably chockfull of avoids). Then I would grill it over a hot charcoal fire just long enough for the blood to bubble to the top and flip it over about the same amount of time. Probably medium rare. Since it is lean if you were to grill it much longer it would turn to shoe leather. Never hunted bunnies, except for one that was stealing from my garden, but the grocery store across the hwy from me has them in the freezer case $$$. I  have thought about raising them though.
Posted by: Wholefoodie, Sunday, October 30, 2011, 12:49am; Reply: 6
A friend who is a hunter gave me a deer tenderloin. I did recipes searches not sure what to do with it and found this recipe which was delicious. I used spelt crumbs instead of bread crumbs and it cooked in under 10 minutes and there was no marinating.

It is called Venison Tenderloin bites and is served on a bed of arugula.

http://allrecipes.com/Recipe/venison-tenderloin-bites/detail.aspx
Posted by: 14442 (Guest), Sunday, October 30, 2011, 8:47pm; Reply: 7
My family hunts deer and makes jerky.  I do not know the exact process of drying the meat etc... it always just shows up dried and already made.   ;D

Have not made rabbit nor do I know where to purchase, elk and buffalo are the main meats available at the store other than beef.  Rabbit stew seems to be a pretty easy to make recipe.
Posted by: san j, Tuesday, November 1, 2011, 8:36pm; Reply: 8
What was the best venison / venison dish you ever had? Where was that?

Likewise for rabbit.
Posted by: JJR, Tuesday, November 1, 2011, 9:09pm; Reply: 9
I get venison at my local grocery store.  We have a local organic farmer.  Rabbit you can get at http://www.uswellnessmeats.com.  I've never tried rabbit yet though.  I've been wanting to.
Posted by: C_Sharp, Tuesday, November 1, 2011, 10:11pm; Reply: 10
I buy rabbit from my landlord. I used to buy it at Latin American Grocery Stores.
Posted by: san j, Tuesday, November 1, 2011, 10:15pm; Reply: 11
I was just browsing this site:

http://www.dartagnan.com/

Look at this page in particular: http://www.dartagnan.com/51456/Game-Meats.html

Venison, rabbit, and then some.
Food-porn.  :D

(Beneficial for some of us  ;))
Posted by: O in Virginia, Tuesday, November 1, 2011, 10:27pm; Reply: 12
The best venison I've ever had was in a restaurant.  I've never cooked it myself.  I'll be looking for some local venison soon. And recipes.  :)
Posted by: Spring, Wednesday, November 2, 2011, 12:25am; Reply: 13
I love venison, and I learned a long time ago that it did not bother me like beef. Still wasn't on any of my diets until now, and only a black dot at that. I wouldn't cook it this way now, but steaks fried and smothered a little while in gravy were tender and delicious. And spaghetti sauce was wonderful. People who ate either of these dishes never once suspected that they were actually venison instead of beef! I've never eaten rabbit.
Posted by: san j, Wednesday, November 2, 2011, 6:39pm; Reply: 14
Quoted from JJR
I get venison at my local grocery store.  We have a local organic farmer.  Rabbit you can get at http://www.uswellnessmeats.com.  I've never tried rabbit yet though.  I've been wanting to.


I tried this link but was shown that it isn't valid.  :-/
Posted by: deblynn3, Wednesday, November 2, 2011, 6:55pm; Reply: 15
Venison roast, from Germany,  red wine, thyme, garlic, parsley, onion anyother spices your fond of. Now my mom put strips of bacon over the top, covered and cooked in low temp. oven.  If my husband gets a deer this year I'm going to try and baste it with walmut oil and leave off the bacon.
Posted by: Spring, Wednesday, November 2, 2011, 7:06pm; Reply: 16
Quoted from san j


I tried this link but was shown that it isn't valid.  :-/


Are you sure you didn't copy and paste the period at the end of the link? The link is valid, though.
http://www.uswellnessmeats.com
Posted by: san j, Wednesday, November 2, 2011, 8:12pm; Reply: 17
Thanks, Spring.
Your link works fine when clicked. The other didn't...

Totally aside, this page from the linked site
http://www.grasslandbeef.com/Categories.bok?category=Grass-Fed+Dairy

shows something - at the bottom of the page - that looks scrumptious:
Goat cheese with hot peppers!!! Pepper jack Chèvre!
Ahhh -- B Heaven!  :D
Wondering if anyone has tried this.



Edit: Oh yeah - the rabbit offerings on that site look great. Thanks, JJR.  ;)
Posted by: RedLilac, Friday, November 4, 2011, 4:43pm; Reply: 18
I buy them when I can find them in the stores.  My son cooks them.  
Posted by: JJR, Friday, November 4, 2011, 6:57pm; Reply: 19
I used to hunt all the time.  It's probably how I got lymes.  Well, actually, I was bit once as a kid, not hunting, and then I think the next time was when I was at a camp out, not hunting, so, I shouldn't blame that.  But regardless, I LOVE venison.  And my whole family does.  I'm not really sure why people have this thing about it.  I guess it can be kind of gamey.  But my kids never once sat up in their chair and said, this meat doesn't taste right.  They just eat it and go YUM.  I think sometimes our mental perspective really plays havoc on our tastebuds.  Of course, I can understand that, as other cultures eat foods that I don't think I'd want to.  Like spiders and such.
Posted by: san j, Friday, November 4, 2011, 8:18pm; Reply: 20
People who are used to eating wild game don't think supermarket-bought beef tastes quite right, either, perhaps. So there y'are.  ;)
Posted by: san j, Saturday, January 21, 2012, 4:55am; Reply: 21
Quoted from san j
I was just browsing this site:

http://www.dartagnan.com/

Look at this page in particular: http://www.dartagnan.com/51456/Game-Meats.html

Venison, rabbit, and then some.
Food-porn.  :D

(Beneficial for some of us  ;))


I just ordered a gift from this company:
The Game Sausage Sampler ( for an O and his A wife)
Includes:
Rabbit, Venison, Wild Boar, Duck a l'Armagnac, and Lamb Merguez packages.
All shipping is Fed Ex Overnight on dry ice.

Well, the recipient received the package today.
The enclosed packing slip contained all the right product information, but the contents were wrong:

A mixed CHICKEN sausage sampler.
This is supposedly a quality, reputable company.
Therefore I can only assume they will make this right by sending what I ordered to this recipient. Of course, there are probably laws about sending meat back, however, so they'll probably just have to absorb that.

I'm telling y'all so that you're careful and leave plenty of lead time for them to err again, if you're planning to order from them, so that you'll have what you need by the date you like. The online catalog is really nice. What a shame.

And this particular recipient might have turned out to be a good customer, too -- really, really likes game.

Posted by: ABJoe, Saturday, January 21, 2012, 5:10am; Reply: 22
When I was young, mom made rabbit several times.  All I can remember is that she made a wine sauce, but exactly what spices she used, I don't know/remember.  

Dad provided the rabbit(s)!  We have a pet rabbit that I collect "fertilizer" from for my "orchard"...  

I would be disowned if I put one on the table now, though...
Posted by: san j, Saturday, January 21, 2012, 6:19am; Reply: 23
Quoted from ABJoe
I would be disowned if I put one on the table now, though...


Why?
Posted by: JJR, Saturday, January 21, 2012, 7:11am; Reply: 24
I think he lives with two girls that think they're cute and it would offend them.  
Posted by: ABJoe, Saturday, January 21, 2012, 6:59pm; Reply: 25
Quoted from JJR
I think he lives with two girls that think they're cute and it would offend them.  

I'm not sure if "offend" is the right word...  Probably more like "disgust"...  
Too much Thumper and Bambi influence with no "farm girl" influence.  Besides, both are A's and no red meat is fine for them.
Posted by: cajun, Saturday, January 21, 2012, 11:22pm; Reply: 26
My Granmere used to fry up rabbit just like fried chicken. Crispy and spicy, it was yummy. I was very young and assumed it was her regular fried chicken. Naturally I found out as I got older but it didn't change anything. :)
Posted by: san j, Saturday, January 21, 2012, 11:52pm; Reply: 27
Quoted from JJR
I think he lives with two girls that think they're cute and it would offend them.  


Just say, "It's chicken".  :D

(clown)
Posted by: san j, Saturday, January 21, 2012, 11:59pm; Reply: 28
Quoted from san j


I just ordered a gift from this company:
The Game Sausage Sampler ( for an O and his A wife)
Includes:
Rabbit, Venison, Wild Boar, Duck a l'Armagnac, and Lamb Merguez packages.
All shipping is Fed Ex Overnight on dry ice.

Well, the recipient received the package today.
The enclosed packing slip contained all the right product information, but the contents were wrong:

A mixed CHICKEN sausage sampler.
This is supposedly a quality, reputable company.
Therefore I can only assume they will make this right by sending what I ordered to this recipient. Of course, there are probably laws about sending meat back, however, so they'll probably just have to absorb that.

I'm telling y'all so that you're careful and leave plenty of lead time for them to err again, if you're planning to order from them, so that you'll have what you need by the date you like. The online catalog is really nice. What a shame.

And this particular recipient might have turned out to be a good customer, too -- really, really likes game.



Update: It turns out their website shows they have a 100% Customer Satisfaction guarantee. I opted by email for a re-ship of what I ordered, but I'm also entitled to my money back. Will let y'all know if the products are good. I believe this company supplies restaurants, too.

Shipping is pricy, as you can imagine. And nothing shipped on ice can be returned.

Posted by: ABJoe, Saturday, January 21, 2012, 11:59pm; Reply: 29
Quoted from san j
Just say, "It's chicken".  :D  (clown)

They know better - I'm half B... ;)

The only option I have that is reasonable - size wise is pheasant.  My WW would wonder where in So. CA did I find a pheasant.  I would have a hard time telling her with a straight face that it flew into the backyard... ;D
Posted by: cajun, Sunday, January 22, 2012, 12:15am; Reply: 30
;D Pretty funny, Joe! ;D
Posted by: san j, Sunday, January 22, 2012, 12:54am; Reply: 31
Quoted from ABJoe

They know better - I'm half B... ;)

The only option I have that is reasonable - size wise is pheasant.  My WW would wonder where in So. CA did I find a pheasant.  I would have a hard time telling her with a straight face that it flew into the backyard... ;D


It's a mutant pheasant - the kind with fur.  ;)

Posted by: Possum, Sunday, January 22, 2012, 1:18am; Reply: 32
Quoted from san j
It's a mutant pheasant - the kind with fur.  ;)
:D ;D Having visions now of the coyote from the roadrunner cartoon fr some reason ;)

Posted by: Possum, Sunday, January 22, 2012, 1:22am; Reply: 33
Quoted from ABJoe
They know better - I'm half B... ;)

The only option I have that is reasonable - size wise is pheasant.  My WW would wonder where in So. CA did I find a pheasant.  I would have a hard time telling her with a straight face that it flew into the backyard... ;D
;D :D I was going to suggest you tell her you got it from a mate at work, till I remembered another animal+work story... My cousin was told, that Daddy took his puppy to work...Naturally he was upset & the thing he struggled most with, was that Daddy worked in the sausage factory...;) :-/
Quoted from san j
It's a mutant pheasant - the kind with fur.  ;)
:D ;D Having visions now of the coyote from the roadrunner cartoon for some reason ;)


Posted by: san j, Tuesday, April 17, 2012, 6:46am; Reply: 34
Tonight I watched an episode of Gordon Ramsay's F Word in which two English restaurants faced off in the "British Cuisine" category. I have already watched the Italian, the Spanish, the French, the Indian, the Chinese, the Thai, and the "Americas" cuisine contests, and I have to say -- much to my own surprise -- that the British category has, for me, been the most exciting. Yes, I really did say that.

For the Main Course competition, The Swan restaurant of Kent submitted venison, and The Pheasant of Cambridgeshire submitted a mustardy rabbit dish. Can you beat that? Then (this is for Nomads): There had been an appetizer competition in which each restaurant was required to use Stilton cheese. The Pheasant restaurant (a very charming thatched, fireplaced house with livestock roaming the grounds) produced a sliced beet salad with walnuts, and the Stilton lightly breaded and fried, the whole plate smothered in unusual organic herbs. It was gorgeous. This dish beat the Stilton dumplings made by The Swan.

I'm happy to say The Pheasant won the overall competition --- only by ONE point, where 100 pts. had been originally up for grabs. It's the sort of place that should be recognized, using ONLY locally produced ingredients, including the meat, and serving it all up in a rustic style and setting. The competitor's style was too - what's the word? - poncy.

I'm a big aficionada of so-called ethnic foods, but there's something about the robustness of game - large or small - and the downhomeness of the local produce, proferred in simplicity, that secures my vote, it seems.

This was, for me, a culinarily exciting - nay, thrilling - program.
So much for British Food Jokes.
Print page generated: Sunday, November 23, 2014, 4:18pm