VENISON HAM RECIPES

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VENISON STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME



Venison Stew Recipe: How to Make It - Taste of Home image

I had no choice but to learn to cook many years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste—that's how my now-famous venison stew recipe came to be! —Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 20 minutes

Prep Time 10 minutes

Cook Time 02 hours 10 minutes

Yield 8 servings.

Number Of Ingredients 15

2 tablespoons canola oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

Steps:

  • In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt and pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

Nutrition Facts : Calories 271 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 791mg sodium, CarbohydrateContent 32g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

SMOKED HAM RECIPE | MEATEATER COOK



Smoked Ham Recipe | MeatEater Cook image

Skip the deli section at the grocery store and make your own sandwich meat instead. This ham is brined to keep the meat juicy, then smoked and finished with a sweet mustard glaze for tons of flavor. It’s excellent served hot or cold and it freezes well, too. This recipe is versatile enough to work...

Provided by Danielle Prewett

Yield 4-8

Number Of Ingredients 19

1 large hog ham (up to 15 pounds), or 2 small hams, (roughly 5-8 pounds each)
1 1/2 gallons cold water (24 cups)
1 1/2 cups kosher salt
1 cup brown sugar
2 1/2 tbsp. pink curing salt
2 tbsp. whole peppercorns
2 bay leaves
2 tbsp. mustard seeds (optional)
Glaze
1/2 cup yellow mustard
1/4 cup apple cider vinegar
2/3 cup honey
2 cloves of garlic, minced
1 tsp. black pepper

Steps:

  • Prepare the brine. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. Bring to a gentle boil and stir until the salt and sugar have dissolved. Remove from heat and let it cool. Stir in the remaining 12 cups of cold water. You can add some ice to speed up the cooling process. The brine needs to be completely cool before adding the meat.
  • Prepare the meat. While the brine is cooling, prepare the ham. Use a sharp boning knife to remove the shank and femur. The shank has more connective tissue and takes almost twice as long to break down as the rest of the meat. Reserve it for another cooking application. Removing the femur is optional. Keep in mind that the meat cooks quicker, more evenly, and is easier to slice when boneless. Trim any tough outer silverskin but keep the fat on. Don’t cut away too much tissue or the muscles won’t stay intact. Use kitchen twine to truss the ham into an even, round piece of meat if desired.
  • Submerge the hog ham or hams in the brine and refrigerate for 3-5 days, or about 8-12 hours for every pound.
  • Prepare your smoker according to manufacturer’s instructions using your choice of wood: hickory, apple, or cherry. Set the temperature to about 180 degrees.
  • Remove the meat from the brine and rinse very well with cold water. Pat dry with paper towels and set it on the top rack of the smoker if possible. Have a small bowl or tray of foil filled with water sitting on the bottom rack directly underneath to release steam.
  • While the ham is smoking, prepare the glaze. In a small bowl, stir the mustard, vinegar, honey, and pepper together until smooth.
  • About 2 hours into the smoking process, and every hour after, lightly baste the ham with the glaze. Smoke the ham until it reaches 160 degrees internally in the thickest part of the meat. If smoking a venison ham, smoke to 150 degrees. If you find that the meat begins to stall, you might need to increase the heat of the smoker to 200 degrees. The total cook time will be anywhere between 8-12 hours, depending on the size of the ham.
  • Serve warm or let it cool to room temperature and chill in the refrigerator for 24 hours before eating.
  • *Brine the shanks with the rest of the hind quarter and add to the smoker for a few hours. It will absorb plenty of wood-smoked flavor and can then be transferred to a crockpot to finish tenderizing with onions, beans, and greens for a smoked hock stew.

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