what else to do with stew meat?

[loworange88]

Ok, so aside from the traditional crock pot stew...What else have others done with Venison stew meat?

[Lawdwaz]

Off the top of my head we have done a stroganoff  or two or an awesome oven stew where you don't cook the meat first and it is awesome !

 

You can always grind it if you don't want to make stew.

[t_barb]

Pound it flat with a meat tenderizer... Dip in egg and then Italian breadcrumbs... Fry in a pan for a few minutes on each side.

Take out 2 packages of meat because the first one will not last long..

Also, you can add additional seasoning to the bread crumbs... I prefer a little Cheyenne pepper and some extra garlic powder/salt...

Let me know if you try it out...

[loworange88]

Off the top of my head we have done a stroganoff  or two or an awesome oven stew where you don't cook the meat first and it is awesome !

 

You can always grind it if you don't want to make stew.

 

I tried to shred it like pulled pork, but I haven't found a BBQ sauce that pairs well with the venison....much different than shredding pork or chicken breast.

 

 

I did just find a recipe for venison gyros...Sounds great, I may try that.

[wildcat junkie]

Matrinate it to tenderize & use it for shish kabob. Spiedie Maranade woks well.

 

My son & I cut some stew meat in larger chunks for just that purpose.

[Zem18]

Crock pot it in French Onion soup mix until you can shred it with a fork. Then drain soup mix and add Jack Daniels BBQ sauce or KC Masterpiece brown sugar bbq sauce for pulled venison sandwiches. Grab some soft bakery rolls and enjoy.

We also take the lower leg meat or stew meat and have it made into venison sticks, summer sausage, and kielbasa. Most butchers will take the meat in a Ziploc bag already frozen. You aren't guaranteed to get your own meat back but it sure is tasty. 4 or 5 of us put about 5 to 10 lbs each in and take it to them to add with pork and make up whatever.

Edited December 25, 2014 by Zemmer18

[letinmfly]

My uncle likes this... you'll need to cut the pieces a little smaller then normal.

 

http://www.melindalee.com/recipes/fondue-bourguignonne-and-7-dipping-sauces/

 

You can make your own sauces as well.

[the blur]

I just ground up my stew meat from last year.  Made a nice burger & meat balls out of it.

[greensider]

like wildcat we use a lot of our meat for speedies on the grill and some times stir fry

[landtracdeerhunter]

I crock pot all the neck meat- stew meat with all different spices. Cook that meat until it so tender. Then separate out all the nasty. I make a killer home made gravy out of some left over beef stock, mix it together and cook it some more. I then sink it into lip lock bags and through it in the freezer. Warm up and serve. Something about freezing it,thawing it that makes the best pulled venison in the world!

[Daveboone]

I trim it up the stew meat (removing all fat, silver skin, etc), season it with Bucks and black pepper, then flour, heat an iron pan with peanut oil.

I sauté up some sweet onion and maybe some mushrooms, when done,I remove the onions and mushrooms.Then I add more oil to the pan, get it good and hot and sear the venison, ensuring it is still pink/red in the middle, then toss in the onions and 'shrooms, and serve. Very tasty.

[thphm]

I just ground up my stew meat from last year.  Made a nice burger & meat balls out of it.

Meat loaf and stuffed cabbage also.

[wildcat junkie]

We also take the lower leg meat or stew meat and have it made into venison sticks, summer sausage, and kielbasa. Most butchers will take the meat in a Ziploc bag already frozen. You aren't guaranteed to get your own meat back but it sure is tasty. 4 or 5 of us put about 5 to 10 lbs each in and take it to them to add with pork and make up whatever.

My local packer will do batches of 40# or more well after the season & do them separate.

 

They explained that they do the individuel patches at the end of the day before they clean the equipment. Once they do venison they have to clean & sanitize their equipment before doing any USDA meats. By doing batches at the end of the day they just work it in as a normal routine that includes cleaning & sanitizing the equipment at the end of the day.

 

I won't let my venison to get mixed in with road kill & gut shot garbage..

 

I freeze the trimmings in 1gal zip-locks & take it in around mid January.

[tommyc50]

goulash on the stove top

[blackradio]

I make gulas and ground meat out of most of my stew meat.

[bkln]

Bigos, Eastern European dish of "Hunter's stew", cabbage,veggies and leave it in slow cooker on low for 5 hours... delish....

[growalot]

Marinade in a oriental sauce and make the meat on stick you get with Chinese food

[DirtTime]

Better question should be, what 'can't' you do with it?

 

Dehydrate it and make jerky bites, pickle it...............I sure with some imagination you can even create some new recipes.

[Fletch]

Stew all gets ground and made into sausages made by me. Or one place I get snack sticks made.

[Paula]

Pound it flat with a meat tenderizer... Dip in egg and then Italian breadcrumbs... Fry in a pan for a few minutes on each side.

Take out 2 packages of meat because the first one will not last long..

Also, you can add additional seasoning to the bread crumbs... I prefer a little Cheyenne pepper and some extra garlic powder/salt...

Let me know if you try it out...

I did try this and it is pretty good. I don't have a meat tenderizer, I need one. I had sauce and pasta and greens with it

[loworange88]

Crock pot it in French Onion soup mix until you can shred it with a fork. Then drain soup mix and add Jack Daniels BBQ sauce or KC Masterpiece brown sugar bbq sauce for pulled venison sandwiches. Grab some soft bakery rolls and enjoy.

We also take the lower leg meat or stew meat and have it made into venison sticks, summer sausage, and kielbasa. Most butchers will take the meat in a Ziploc bag already frozen. You aren't guaranteed to get your own meat back but it sure is tasty. 4 or 5 of us put about 5 to 10 lbs each in and take it to them to add with pork and make up whatever.

 

Trying this one today, meat is in the crock pot right now!  Thanks for the ideas everyone!

Edited December 28, 2014 by loworange88

[Jennifer]

It makes for excellent curries, both Indian and Thai inspired. It's also great in stir frys. There's not much you can't do with it!

[turkeyfeathers]

I did try this and it is pretty good. I don't have a meat tenderizer, I need one. I had sauce and pasta and greens with it

Use a hammer with a small piece of wood. 

[growalot]

Fondue....

[Paula]

Use a hammer with a small piece of wood. 

good idea, i used a small custard bowl and my hand is kinda sore