German Venison Recipes

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Listing Results German Venison Recipes

Braised Venison with German Black Lager & Blackberries

4 hours ago Craftbeering.com Show details

We approached this braised venison recipe in keeping with some of the classic German cuisine flavor affinities of the meat. Chris has made …

Rating: 4.5/5(2)
Total Time: 2 hrs 40 mins
Category: Cooking With Beer
Calories: 671 per serving

Category: German deer recipesShow Details

German Style Venison Roast Recipe Cooks.com

9 hours ago Cooks.com Show details

1/2 c. half and half or light cream. Melt butter in skillet and brown roast on both sides. Sprinkle with salt and pepper. Place 1/2 of bacon in bottom of crockpot with roast on top and cover with remaining bacon. Rinse skillet with hot water and pour over meat. Mix remaining ingredients and pour over meat. Cook on low 8 to 10 hours.

Rating: 5/5(1)

Category: Venison sauerbraten german recipeShow Details

German Venison Goulash Hunt to Eat

3 hours ago Hunttoeat.com Show details

Stir in meat, wine, Worcestershire, vinegar, molasses, beef stock, roasted peppers and bay leaves. Bring to a boil, reduce heat to a simmer, cover …

Rating: 5/5(2)
Category: Main Course
1. Author: Wendy Hyde
Calories: 552 per serving

Category: Venison sauerbraten recipeShow Details

German Braised Venison Recipe Group Recipes

1 hours ago Grouprecipes.com Show details

How to make it. Preheat oven to 325 degrees F. Cut the venison into slices about 2 inches wide, 4 inches long and 1/2 inch thick. Dry the meat on paper towels. …

Rating: 5/5(2)

Category: ground deer meat recipesShow Details

Hirschgulasch (GermanStyle Venison Stew with Red Wine

2 hours ago Culinspiration.wordpress.com Show details

1. In a large, heavy pot, heat a few Tbsp. vegetable oil until very hot. 2. Dry venison cubes on all sides with a towel. Season liberally with salt and pepper. Sear in batches in the hot oil to brown and develop a nice crust all over. Remove from the pot with a slotted spoon and set aside. 3.

Estimated Reading Time: 3 mins

Category: Venison german sausage recipeShow Details

Venison German Sausage Central MN Style — Spot Likes BBQ

6 hours ago Spotlikesbbq.com Show details

Spot Likes BBQ German Sausage. A venison sausage so mild mannered that Superman took notes when developing his alter-ego. Ingredients. 1-1/2 lbs Venison roasts or trim, most of the silverskin removed. Fascia removed. 3-1/2 lbs Pork Shoulder roast, deboned, artery removed, fat cap left on. 32-35mm natural hog casings, soaked and rinsed according

Category: ground venison goulash recipeShow Details

Venison Rouladen Legendary Whitetails Legendary

7 hours ago Community.legendarywhitetails.com Show details

Legendary Whitetails Ambassador Joe Keckeisen is back in the kitchen! This week, he’s sharing a favorite family venison recipe, with a little German heritage mixed in there. Growing up, my Mom would put German Rouladen in our family dinner …

Category: meateater venison roast recipeShow Details

Venison Landjaeger Hank Shaw's Wild Food Recipes

2 hours ago Honest-food.net Show details

A recipe for landjaeger sausage, a German dry cured sausage that you can carry with you in the field. Make these with venison, beef or pork.

Rating: 5/5(9)
Total Time: 5 hrs
Category: Cured Meat
Calories: 146 per serving
1. Cut the fat and meat into chunks that will fit into your grinder. Trim as much sinew and silverskin as you can. Mix the salt and Instacure with the meat and fat and put it in the fridge overnight. If you have a grinder with a very large die, like 10 mm, grind it first and then set it in the fridge. If you only have the standard "coarse" die, which is normally 6 mm, just put the meat and fat as-is in the fridge Doing this helps develop myosin, which will give you a tighter bind when you stuff the links later.
2. The next day, put the fat and your grinding equipment — blade, coarse and fine die, etc — in the freezer. Mix the spices into the meat. Put the meat mixture in the freezer, too. Let everything chill down until the meat hits about 28°F or so. It won’t freeze solid because of the salt. Normally this takes about 90 minutes. While you’re waiting, soak about 15 feet of hog casings in a bowl of warm water.
3. When the meat and fat are cold, grind through the coarse die of the grinder, the 6 mm die. If the meat is 35°F or colder, go ahead and grind half of it one more time through the fine die, which is normally 4.5 mm. If it's too warm, freeze until it hits 35°F and then grind it.
4. Regardless, once it has been ground, put the meat and fat back in the freezer while you clean up. Dissolve the starter culture in with the distilled water. Let this sit at least 15 minutes.

Category: Beef Recipes, German Recipes, Pork Recipes, Sausage Recipes, German RecipesShow Details

Jagerschnitzel Recipe A Recipe for German Jaegerschnitzel

9 hours ago Honest-food.net Show details

Jägerschnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin. It is …

Rating: 4.8/5(33)
Total Time: 40 mins
Category: Main Course
Calories: 399 per serving
1. Place the meat between two pieces of plastic wrap and pound until it is about 1/8 inch thick. Do this firmly, but don't wail on the meat or you will tear it. Trim the cutlets to an even shape if you want.
2. Set a large sauté pan over high heat for 1 minute, then add the mushrooms to the hot, dry pan. Shake them around so they don't stick too much and cook the mushrooms until they give up their water, about 3 or 4 minutes. Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown, about 3 minutes. Remove the mushrooms and onions and set aside.
3. Dust the cutlets in flour if you want to. Add the remaining bacon fat to the sauté pan and let it heat up over medium-high heat. Do not let it smoke. Sear the cutlets for 90 seconds on the first side. Keep them from curling up with a spatula. Flip the cutlets and sear another 90 seconds for medium doneness. Remove the cutlets to a plate. (If you have a lot of them, set the plate in the oven and set it to "warm.")
4. Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook until it is the color of coffee-with-cream. Slowly pour in the stock, plus any juices that have come off the cutlets while they rest. You should have a thick gravy. If it is thin, let this boil down a minute or two. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the cream. Add the mushrooms and onions back to the pan and toss to coat in the sauce. Add salt and black pepper to taste. Pour this over the cutlets and serve at once.

Category: German Recipes, German RecipesShow Details

Flavourful German Venison Goulash (Hirschgulasch) My Dinner

7 hours ago Mydinner.co.uk Show details

Delicious, juicy and succulent venison goulash with German potato dumplings and red cabbage is the perfect comforting meal to come back to after an Autumn or Winter walk. This German deer stew is slow-cooked and infused with aromatic herbs. The rich red wine and sweet cranberry sauce (affiliate link) contrast and complement one another, making this the …

Rating: 5/5(5)
Total Time: 3 hrs 15 mins
Category: Main Course
Calories: 219 per serving

Category: Dumpling Recipes, German Recipes, Potato Recipes, Stew Recipes, German RecipesShow Details

Venison Sauerbraten Recipe Simply Recipes

8 hours ago Simplyrecipes.com Show details

Method. Put marinade ingredients (wine, vinegar, water, peppercorns, juniper, mustard, cloves, bay leaves, thyme, celery, carrots and …

Rating: 5/5(2)
Category: Dinner, German, Venison
Cuisine: German
Total Time: 5 hrs

Category: Pepper RecipesShow Details

Venison Sauerbraten Recipe Food.com

3 hours ago Food.com Show details

Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt. Cover tightly and …

Rating: 5/5(1)
Total Time: 76 hrs
Category: Deer
Calories: 175 per serving
1. Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt.
2. Cover tightly and refrigerate, turning venison twice a day for at least 3 days.
3. Never pierce the meat when turning.
4. Remove venison from marinade and reserve the marinade.

Category: Baking Recipes, Pepper RecipesShow Details

German Dried Venison Sausage Recipes

5 hours ago Tfrecipes.com Show details

2014-10-12 · The Basics of a Good Venison Sausage Recipe . First, a good venison sausage recipe hinges on fresh ingredients and proper balance. Venison is quite lean; as a result, it … From stacylynharris.com Cuisine American Category Main Course. Chill attachments, venison, and pork in the freezer for about an hour.

Category: Main Course Recipes, Pork Recipes, Sausage Recipes, America RecipesShow Details

Classic Venison Brats MeatEater Cook

9 hours ago Themeateater.com Show details

No deer camp is complete without a meal of venison bratwursts. This recipe adopts classic German flavors like ginger and nutmeg but employs wild game instead of veal. …

Cuisine: German
Category: Main
Servings: 5
1. Prep. Soak casings in a big bowl of water for at least an hour or overnight before stuffing. If they are packed in salt, run cold water inside to rinse before soaking.
2. Grind. Combine the dry seasonings and mix with the diced venison cubes and diced pork fat cubes in a large bowl. Make some room in the freezer and place the meat inside to chill. The meat and fat must be very, very cold before grinding. Let chill for 30 minutes or longer, but don’t allow to freeze solid.
3. Use the large die attachment to grind the meat and fat. Return the mixture to the large bowl. Grind again, this time using the small die attachment.
4. Stir in the cold milk to make the bind. Mix with a large spoon or use your hands. You want the bind to stick together in a large ball and not crumble; the texture should feel tacky. When finished, place the mixture in the fridge to stay cold while you clean up the meat grinder and set up the sausage stuffer.

Category: German Recipes, Tea Recipes, German RecipesShow Details

Venison Bratwurst Recipe from Scratch Game & Fish

5 hours ago Gameandfishmag.com Show details

Venison Bratwurst Recipe from Scratch A Saturday kill turned into a tasty game-day meal, this Venison Bratwurst Recipe is perfect for any tailgate or home grill. Take these venison brats straight to the grill, fry them up with sliced potatoes, or serve them over buttered noodles for a satisfying meal.

Estimated Reading Time: 2 mins

Category: Noodles Recipes, Potato RecipesShow Details

Ground Venison Recipes Allrecipes

8 hours ago Allrecipes.com Show details

Recipe creator Joelene Craver describes this tomato-based soup as a "hearty all-in-one-meal soup which contains vegetables, meat, and pasta. Served with mozzarella-garlic bread, it makes a great meal on a cold winter day." Pinto and green beans add extra protein, and the venison picks up aromatic notes from garlic, oregano, basil, and black pepper.

Category: Bread Recipes, Meat Recipes, Pasta Recipes, Pepper Recipes, Soup Recipes, Vegetable RecipesShow Details

Venison Sausage Super Tasty With Any Game Of Your Choice

8 hours ago Wurstcircle.com Show details

Making venison sausage- Step-By-Step Instructions. 1. Cut the meat into strips. You can vary the size depending on how big your meat grinder is. 2. Grind the spices into a …

Rating: 5/5
Estimated Reading Time: 3 mins
1. Cut the meat into strips. You can vary the size depending on how big your meat grinder is.
2. Grind the spices into a very fine powder.
3. Add the spices to the meat and mix it well. The meat should be covered with spices everywhere.
4. Put the meat into the freezer for 1-2 hours. This will help your grinding process later and make sure that the mixture does not get too warm.

Category: Meat Recipes, Sausage RecipesShow Details

10 Best Sauces for Venison Steak Recipes Yummly

5 hours ago Yummly.com Show details

Sauces for Venison Steak Recipes 27,239 Recipes. Last updated Jan 15, 2022. This search takes into account your taste preferences. 27,239 suggested recipes. Guided. Homemade Citrus Cranberry Sauce Yummly. …

Category: Sauces Recipes, Steak Recipes, Tea RecipesShow Details

Recipe: GermanStyle Goulash An Official Journal Of The NRA

7 hours ago Americanhunter.org Show details

A good goulash is made from the dense muscle cuts of the hinds, or rounds, of your favorite venison. Goulash is easy to make but tastes like a rich-flavored entrée that took hours to prepare. Recipe: German-Style Goulash An Official Journal Of The NRA

Category: German Recipes, German RecipesShow Details

Venison Shin in the Pot Potjiekosworld potjie recipes

5 hours ago Potjiekosworld.com Show details

Print Recipe » Email Recipe » Ingredients. 4 rashers rindless bacon 1.5 kg venison shank, sawn into slices 1 onion, chopped 2 cloves garlic, chopped 1 bay leaf 3 black peppercorns 4 juniper berries (optional) 350 ml venison stock 30 ml wine vinegar 15 ml smooth apricot jam 125 g dried apricots 125 g prunes 6 small carrots 1 stalk celery, cut

Category: Pepper RecipesShow Details

Rehbraten (Venison Steak) The California Wine Club Recipes

7 hours ago Cawineclub.com Show details

1/4 cup onion, chopped. 3 Tbsp heavy cream. Preparation: 1. Sauté the onion in vegetable oil for a few minutes until it is translucent and aromatic but not yet brown. Add the red wine and all the spices and simmer for about 10 minutes. 2. Remove from heat, allow to cool to room temperature, then add the buttermilk.

Category: Vegetable RecipesShow Details

Smoked Venison Sausage – Texas Monthly

7 hours ago Texasmonthly.com Show details

Combine salt and pepper, sprinkle over meat, then grind once using coarse blade. Mix well with your hands. Stuff into 1 1/2-inch-diameter casing, making each link …

1. Author: Linda Eckhardt

Category: Meat Recipes, Pepper RecipesShow Details

r/Old_Recipes for christmas i inherited all my german

Just Now Reddit.com Show details

for christmas i inherited all my german-russian (volga) grandma’s old recipes including her betty crocker library! i now have over 10 variations on czernina aka duck blood soup and about a billion turtle soup, venison, & pickle recipes. Cookbook. Close. 367. Posted by 6 days ago.

Category: German Recipes, Soup Recipes, Christmas Recipes, German RecipesShow Details

Venison Sausage Meats and Sausages

4 hours ago Meatsandsausages.com Show details

Grind all meats and fat through a 3/8” (10 mm) plate. Mix ground meat with all ingredients adding water. Stuff tightly into 32-36 mm hog casings. Make 6” long links. Hang overnight in a cool place. Preheat smoker to 130º F, (54º C) then apply heavy smoke for 2-3 hours. In last hour of smoking start slowly increasing temperature to about

Calories: 200 per serving

Category: Meat RecipesShow Details

Smoked German Sausage Recipe Bradley Smokers Electric

2 hours ago Bradleysmoker.com Show details

Mix the Bradley Sugar Cure, seasoning, water, and the powdered milk in a large bowl until the ingredients are uniform. For a normal salt taste, add the optional 1 …

Estimated Reading Time: 2 mins

Category: Seasoning RecipesShow Details

Venison Roast Recipe: How to Make It Taste of Home

Just Now Tasteofhome.com Show details

Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm. Strain drippings into a measuring cup. In a large saucepan, …

Rating: 5/5(11)
Category: Dinner
Servings: 8
Total Time: 2 hrs 55 mins
1. Cut 10 deep slits in roast; place a garlic clove in each slit.
2. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast.
3. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan.
4. Place the roast, carrots and onions in pan.

Category: Meat Recipes, Vegetable RecipesShow Details

Venison Jaeger Schnitzel (hunter's Cutlets) Recipe Food.com

5 hours ago Food.com Show details

In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs. Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.

Rating: 5/5(12)
Total Time: 35 mins
Category: Deer
Calories: 441 per serving

Category: Bread Recipes, Egg Recipes, Pepper Recipes, Steak Recipes, Tea RecipesShow Details

How to: Smoked Venison Sausage Recipe PS Seasoning

4 hours ago Psseasoning.com Show details

Smoke for 45 minutes. Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. Take the sausages out of the smokehouse and place in …

Category: Sausage RecipesShow Details

Simple Savory Roasted Venison Recipe Part I (Reh Rezept

4 hours ago Chenguins.com Show details

Roasted Venison Recipe (Reh Rezept) – This roasted venison recipe is a must-have during every game season! This recipe uses deer meat. However, you can use other venison meats as well. My family loves deer meat the most because deer meat is really tender and mild in flavour.

Category: Meat RecipesShow Details

How to Make Venison Sausage An Official Journal Of The NRA

7 hours ago Americanhunter.org Show details

Venison is ideal for sausage making as it is lean and holds the flavor of spices. Sausage making should be fun, and once you tackle the first batch, it becomes easier every time. Here are the essentials for getting started. Ground Meat Grind it yourself, or have a local processor grind your venison and pack it into 1- to 5-pound burger bags.

Category: Burger Recipes, Meat Recipes, Sausage RecipesShow Details

Venison Tenderloin with Red Wine Jelly Chocolate Sauce

2 hours ago Germanfoods.org Show details

Instructions. Cut venison tenderloin into 4 equal pieces, lightly salt and pepper on both sides. Heat oil or fat in high temperature, add meat and fry for about 1 minute each side …

Servings: 4
Total Time: 40 mins
Category: Entree
1. Cut venison tenderloin into 4 equal pieces, lightly salt and pepper on both sides
2. Heat oil or fat in high temperature, add meat and fry for about 1 minute each side until brown and pores close
3. Take filet out of pan and place into pre-heated oven at about 300 degree F
4. Add red wine, beef broth or venison fond and red wine jelly into pan, heat and reduce liquid to about half.

Category: Meat Recipes, Pepper RecipesShow Details

Venison Braunshweiger or Liver Dumplings Recipe

6 hours ago Foragerchef.com Show details

Instructions. Soak the liver in water to cover by 1/2 inch for 24 hours, changing the liquid a few times during the process. In the bowl of a food processor or high speed blender, pulse all the …

1. Soak the liver in water in the fridge for 1-2 days, changing the water as often as you can remember. In the bowl of a food processor or high speed blender, pulse all the ingredients except the baking powder and breadcrumbs, then puree until as smooth as possible, it should a smooth puree, and be loose enough to pour.
2. If you're using store-bought bacon, consider using a blender to ensure it becomes smooth. Transfer the liver puree to a bowl, add in the breadcrumbs, stir well to combine and allow rest, covered, for at least 30 minutes.
3. Meanwhile, bring a pot of salted water to a boil as for pasta.
4. Sift the baking soda to break up lumps, then beat into the meat mixture. Using a scoop, or two large spoons, form dumplings about the size of small golf balls, or 22 grams, and poach in the stock for 10 minutes at a gentle simmer, then remove, and add to soup (see note).

Category: Food RecipesShow Details

AwardWinning Venison Chili Miss Allie's Kitchen

8 hours ago Missallieskitchen.com Show details

Instructions. Begin by heating the olive oil in a large pot over medium heat. Add the onion and peppers and cook until the onions start to brown on the edges, about 5-7 minutes. Then, add the venison and brown. Once the venison is browned add the garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper.

Reviews: 5
Calories: 304 per serving
Category: Main Dish

Category: Chili Recipes, Pepper RecipesShow Details

Sweet Venison Cake Germanfoods.org

8 hours ago Germanfoods.org Show details

Instructions. Preheat the oven to 350°F/180°C . Finely grate the Zwieback. Beat the butter and sugar until fluffy. Beat in the eggs one after another until the sugar is dissolved. Mix the ground …

1. Preheat the oven to 350°F/180°C . Finely grate the Zwieback. Beat the butter and sugar until fluffy.
2. Beat in the eggs one after another until the sugar is dissolved.
3. Mix the ground almonds with the Zwieback crumbs, flour and baking powder. Gradually stir into the creamy mixture.
4. Grease and flour the baking pan, and pour in the batter.

Category: Egg RecipesShow Details

German deer sausage link recipes CookEatShare

5 hours ago Cookeatshare.com Show details

Trusted Results with German deer sausage link recipes. Pancake and Sausage Casserole - All Recipes. Pancakes and sausage are all baked into one dish in this recipe. "I wanted a pancake and sausage casserole for deer camp and at home, too, since we have a good-sized family. . Gloria's Sausage Gravy with Biscuits - All Recipes. This is a wonderful sausage …

Category: Biscuit Recipes, Cake Recipes, German Recipes, Pancake Recipes, Sausage Recipes, German RecipesShow Details

9 Venison Beer Sausage Recipes Food News

8 hours ago Foodnewsnews.com Show details

15 of the Best Venison Sausage Recipes. Directions: 1. To begin, soak wild hog casings in warm water. 2. While casings are soaking, cut up wild game and pork into chunks small enough to fit through the grinder. It’s a 50/50 or 1:1 ratio of wild game to pork.

Category: Pork Recipes, Sausage RecipesShow Details

How To Make WisconsinStyle Venison Bratwurst Petersen's

5 hours ago Petersenshunting.com Show details

Print Recipe. Making great venison bratwurst, or any sausage for that matter, is an art form, in my opinion, one that begins with precision. While I feel most great wild-game cooking requires little else besides fire and salt, a greater degree of knowledge and patience is necessary for venison sausage.

1. Author: Jack Hennessy
Estimated Reading Time: 6 mins

Category: Sausage RecipesShow Details

Venison Stew Recipe The Reluctant Gourmet

3 hours ago Reluctantgourmet.com Show details

Venison Stew. I feel very lucky to live just a couple of miles from the historic Harriton House, located just outside of Philadelphia.. Harriton House was built in 1704 by a …

Cuisine: American
Category: Main Course
Servings: 10
Total Time: 2 hrs
1. Heat a frying pan or Dutch oven large enough to hold all the venison meat over medium high heat. When the pan is hot enough to sizzle water, add the butter and oil and then the venison. Sauté until the meat is well browned, being sure to stir occasionally so the meat doesn't burn. This should take about 5 minutes.
2. Reduce the heat to medium and add the onions, garlic, bacon and all the mushrooms. Cook for about 10 minutes again being sure to stir frequently. Mushrooms throw off a lot of liquid so when the vegetables begin to brown and all the liquids have evaporated; you are ready to transfer the meat and veggies to a large bowl.
3. If there is an accumulation of fat left in the pan, get rid of it. (I didn't find much fat at this point). Deglaze the pan with the red wine and use a wooden spoon or spatula to scrape up any brown bits (fond) from the bottom of the pan.
4. Add the meat and vegetables back to the pan.

Category: Stew RecipesShow Details

Srneca Ledja – Rehrücken – Saddle of Venison Cake – Sweet

7 hours ago Sweetthought.ca Show details

The origin of the cake is Austrian/German and its traditional name is Rehrücken. The name of the cake comes from the mold it is baked in. It is a long, half cylinder shaped mold that resembles the roast saddle of venison. It is a flour-less chocolate almond cake with chocolate glazing. The sponge is made with cake crumbs and almonds.

Category: Cake Recipes, Chocolate Recipes, German Recipes, German RecipesShow Details

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