VENISON ala Budweiser

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VENISON ala Budweiser

Postby Steve Anker » Mon Dec 01, 2008 1:46 pm

A friend of mine says to marinate my nice venison roast a couple days then to cook it in BEER, well really it would be a poach I guess, says to bring the beer to a boil, reduce heat to a simmer then put in the roast until it's of a rare/medium rare look- then either crockpot it with regular spices or bake in the oven like a good ole roast beef.

Any one use this technique?

I'll try it!
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Re: VENISON ala Budweiser

Postby orhunter » Mon Dec 01, 2008 2:31 pm

Not exactly but I do use beer in cooking roasts, ribs and such. Using Bud might ruin a good piece of meat????? Makes better slug bait.... Think you'd get better flavor with better beer, something dark.
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Re: VENISON ala Budweiser

Postby lightonthebay » Mon Dec 01, 2008 7:11 pm

I have used Beer for a favorite pork chop recipe in a cast iron fry pan. The meat comes out moist, tender and tasty. I would guess you could use most any liquid in place of beer.
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Re: VENISON ala Budweiser

Postby Chinchy » Mon Dec 01, 2008 9:56 pm

How about a GOOD BEER stew?
2 1/2 lbs of stew meat cubed
1/2 lb of cubed ham
1/2 cup cooking oil
1 1/2 tsp. salt
1/2 tsp. pepper
2Tbs. sugar
1 clove garlic chopped
1 lrg. onion sliced thin
2Tbs. vinegar
2 cans mushrooms (Stems & pieces)
1-12 oz can of beer
Heat oil in a skillet, sprinkle meat with flour & brown along with garlic & onion. Just before meat is browned or onion starts to get tender add salt, pepper & sugar with 1/2 can of the beer to help to mix all together. Then pour in a large casserole & add rest of the beer, & bake at 200 degrees for 5 hours! Add mushrooms 1 hour before cooking is complete, stirring them in well. When done add 2 Tbs. of vinegar, & stir in well, let simmer 10 minutes before serving. This recipe will make the most tough cut of stew meat , fork tender!! It has the most wonderful taste , & smell while cooking you could ask for!
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Re: VENISON ala Budweiser

Postby Alex V » Mon Dec 01, 2008 11:10 pm

Hey Steve, forget the beer, white wine is the thing.
Put the meat in a container, season it with garlic, onions, peper, salt, bay lieves, and olive oil, then throw in the wine enought to cover the meat. Let it marinate for a day then put it in the oven and let it cook well.
Try it and let me know how it came out.

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Re: VENISON ala Budweiser

Postby Steve Anker » Tue Dec 02, 2008 10:39 am

Thanks for the input-

I would guess the starchiness, malt, hops of the beer would help season the meat and rid the game taste (in theory)
then one could BAMM it up afterwards with spices (ala EMERIL).

Even a sweeter, tangier mix would suit.

I think garlic has been over used, looking to try some other spice, (not a real big fan of HOT stuff, spicy yeah but not HOT)
If the smoke alarm goes off when I use the latrine, then it's too HOT.

Orhunter- yeah Bud wouldn't be my first choice, it's industrial, maybe a heavier lager

ALEX VEEEEEEski White wine hah? maybe

-same fella who gave the original recipe has others- one involves cooking in coconut juice and RUM, sounds like the beginning of an AWWWL niter with bikini clad women down by the beach......
where's my Jimmy Buffet album..?...
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Re: VENISON ala Budweiser

Postby TuffDawgMod » Tue Dec 02, 2008 2:32 pm

I dont think I could do a recipe like that........ the beer/wine wouldnt make it to the pot. :mrgreen:
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