[30 Day Challenge] Something With Venison - See Lemons Eat Blog at Allrecipes.com - 316559

See Lemons Eat

[30 Day Challenge] Something with Venison 
Dec. 1, 2013 7:35 pm 
Updated: Dec. 5, 2013 8:02 am

Random Observation/Comment #386: People say venison is gamy, but that's probably because they're eating frozen, thawed, and refrozen venison. The fresh stuff is just like a steak.


Recipe: Something with Venison - Venison Stroganov


When my parents gave me a package of venison to bring to my brother's, I looked up a couple of recipes that I thought would be pretty good. What I wound up doing, as with all my meals, is make something up. First, I thawed the venison and cut it against the grain into little bite sized chunks. Next, I marinated it with salt, pepper, flour, garlic powder, and some of the leftover curry powder and cream of chicken soup from the curried cauliflower recipe.  Next, I used some butter to cook up some diced onions. Then I threw in the meat to sear on high heat for about 3 minutes.  Lastly, I added in the tomato paste, coconut milk, and a bit of salt to taste.

Lessons Learned:

  • Do not overcook the venison. I was already smart enough to turn off the heat when it was medium so it would cook the rest of the way while waiting to be served.
  • Definitely eat venison cooked in this manner while freshly hot. It probably does not go well when reheated because the meat becomes chewy. The first few taste tests with the venison were excellent because it maintained the moisture and tasted like steak.
  • Always add diced onions and a bit of garlic before adding the venison. I think the extra water from sweating the onions gave the venison some extra flavor and kept it from getting too tough.
  • Coconut milk was such a great idea. The tomato paste by itself would have been too thick and red. I was inspired to add this from the chicken tikka masala lessons learned.

Final Thoughts:


I didn't think I'd like the venison cut in chunks. To be honest, this was very experimental from the beginning because I've never made venison before. Fortunately, the cooking gods smiled upon me and brought forth a very tasty concoction. The sauce was the right amount of tangy and the meat didn't have a gamy taste to it at all.  Next time, I'm going to try to make a teriyaki-based sauce to it and cook it a little bit less.

~See Lemons Eat Venison

Dec. 3, 2013 2:03 pm
I love fresh venison, though I've never tried it with tomato paste and coconut milk. I'll add this to my list of recipes to try.
Dec. 4, 2013 12:05 pm
I love venison chili. Great blog! That looks good!
Dec. 4, 2013 1:44 pm
Thanks for the tips. I'll have to try using some coconut milk. My DH is a hunter and venison is our "beef". We keep the tenderloin but have the rest ground and mixed with 40% pork shoulder. This mixture is substituted for ground beef in all my recipes. Venison is high in protein and low in cholesterol ... and no hormones added!
Dec. 5, 2013 8:02 am
My family loves venison-so much better for you! This recipe sounds amazing-will definitely be trying it! Thanks
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About Me
I love side projects. They keep me engaged in life and all those new things to learn every day. I'm an avid blogger (seelemonslive.com), photographer, traveler, table tennis player, and cook. I learned how to cook from my mom (who is phenomenal), but really did my own trial and error through the typical college years of combining whatever was in the refrigerator. While I was backpacking through Europe, I had to do something similar to make use of my Swiss army knife and whatever little pans they had available. Now, I just like exploring new recipes and cooking to see the smile on my friends' faces.
My favorite things to cook
I love mashed potatoes. It's my favorite food and peeling potatoes is somewhat theraputic to me. I also love making omelets for some reason.
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I tend to eat while I cook, so by the time I'm done cooking, I'm pretty much already full.
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I once put string cheese in my omelet and it turned out to be the best thing ever. I also made Thanksgiving dinner last year all by myself and even got the timing right so nothing got cold.
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I'm terrbile at baking because I don't like to follow recipes and measure exactly. I once made a cake that just looked sad... so sad...
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