A friend recently asked me what was the best recipe I had for a big deer ham that was given to him. I always have mine cubed and ground, so I didn't have one that I could give him that would guarantee a moist, tasty ham. Can any of my Countryside neighbors help me? Thanks a bunch!!!!!!

-- Uncle Jake (lulafred@cs.com), March 29, 2001

Answers

I just use any beef receipe,, venison is pretty moist anyways, as long as you dont overcook it

-- stan (sopal@net-port.com), March 29, 2001.

Most venison is very lean, so definitely do not overcook it or you can always use bacon fat to baste a roast or fry steaks in. Adds lots of flavor, also!

-- Marcia (HrMr@webtv.net), March 29, 2001.

Uncle Jake I cook outside [chuck wagon] for a lot of people and that includes a lot of game a good recipe somewhat depends on the crowd I am cooking for but here goes one that seems to work for over all. Take the ham and meirnade a day or two in well, rain, or spring water add apples oranges veneiger peppers onions black pepper drymustard and garlic cloves crushed. Take out put in dutch oven with enough of the mairnade for 2" in bottom put some oil or hog fat in there, put on hot hickory coals and keep hot coals on top slow cook 30minutes for each pound. Serve with hot mustard horse radish or barbque dippen sause.

-- coaltrain (prairierose91@hotmail.com), March 29, 2001.

I had sone tonight in a stir fry and last night as a roats with potatoes and carrots. Like they said just like beef only better

-- grant (organicgrange@yahoo.com), March 29, 2001.

Go to the recipes archive, there was a post on venison recipes a few weeks ago, I put a recipe for slow cooker roast, it's wonderful and can be done in a oven also, you can serve it with potatoes, gravy( made from the broth) or as a french dip( using the broth). If you can't find it let me know and I'll post it again. BTW, I just read that elk, moose, deer and antelope have NO cholestrol. That might explain why ours is so low, we eat only wild game and chicken, well, fish too.

-- Kelle in MT. (kvent1729@aol.com), March 30, 2001.

You can boil it in 1 1/2 inch chunks in red wine and any herbs you can get your hands on. Once it is cooked stick the chunks on shish- kabob sticks alternating with pieces of bacon. Put it on the bbq just for a few minutes to cook the bacon. It is easy to prepare -can be done in advance and is just wonderful to eat!

-- kelly (kellytree@hotmail.com), April 01, 2001.

Thanks all !! I can't wait to find out how these recipes work!! Uncle Jake

-- Uncle Jake (lulafred@cs.com), April 01, 2001.

I cook mine 3 ways, 1. if you can get a back bone or neck, wrap in foil, slow cook it in the oven 250 degrees for a couple of hours, pull the meat and serve like bbq. 2. put a roast in a pressure cooker (with a rack under it), whole peppercorns, whole allspice, quartered onions. cook with weight rocking slowly for 30 minutes. Cool slowly, remove meat and some juice, put in bowl and cover with plastic wrap immediately (keeps it moist). Drain juices and make gravy. 3. cut tenderloin in thin slices, coat with seasoned flour and cook in bacon grease in skillet. doesn't take long.

-- Joan Murray (alandjoan@juno.com), April 02, 2001.