Venison Goetta Recipes
THE SARGE'S GOETTA - GERMAN BREAKFAST TREAT
This is of German origin, and I have never seen it anywhere except in the Greater Cincinnati Metro area. I typically make this once a year when winter is coming. To serve, slice into thin slices and fry like bacon.
Provided by Sarge
Categories Breakfast and Brunch Meat and Seafood Beef
Time 6h30m
Yield 20
Number Of Ingredients 8
Steps:
- Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes.
- In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally.
- Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm.
- Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 29 g, Cholesterol 69.5 mg, Fat 35.6 g, Fiber 4.3 g, Protein 18 g, SaturatedFat 12.4 g, Sodium 1036.3 mg, Sugar 1.6 g
VENISON ROAST
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. 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, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
VENISON GOETTA
Goetta is often compared to scrapple or breakfast sausage. I found this recipe in a wild game cook book.
Provided by MarBear
Categories Breakfast
Time 25m
Yield 1 loaf, 14-16 serving(s)
Number Of Ingredients 12
Steps:
- Combine venison, hot water and onion in a large skillet.
- Strip bay leaf from vein and finely crumble into skillet.
- Simmer until meat is no longer pink and onion is tender. Add pepper, oatmeal and salt. Stir quickly and cook for 3 minutes.
- Remove from heat and season with onion powder, thyme, sage, nutmeg and crushed red pepper.
- Spoon meat mixture into loaf pan sprayed with vegetable oil spray. Let stand until firm.
- Remove from pan, cut loaf in half and wrap each half in plastic wrap.
- Freeze one and refrigerate the other.
- To use, slice meat 1/4-inch thick, coat gently with flour and pan fry in small amount of butter or vegetable oil until broned on each side. Serve with eggs and toast for breakfast.
- *you can add more crushed red pepper flakes to taste.
Nutrition Facts : Calories 88.8, Fat 2.9, SaturatedFat 1.2, Cholesterol 25.9, Sodium 191.8, Carbohydrate 6.9, Fiber 1, Sugar 0.5, Protein 8.6
HOMEMADE GERMAN GOETTA EASY RECIPE
The Homemade German recipe of Goetta is made from meat, grain and spices. Ground pork or beef is usually used in this recipe. In the initial days, this dish was mostly used to stretch out servings of meat to save money. German Goetta Recipe The Goetta is almost similar to the other German dish of scrapple, which was also introduced by the immigrants to stretch the meat for a few more servings. However, the major difference between scrapple and goetta is that the former uses cornmeal or rice flour, while the latter uses pinhead oats or steel-cut oats. Oats and other ingredients were used to make this breakfast sausage so that people could use a minimum quantity of meat to feed a large number of people. In Germany, this goetta is traditionally prepared with vegetables and authentic spices like rosemary and thyme. Currently, the goetta comes with certain USDA restrictions. To be known as the goetta, this dish should contain less than 50% meat only. Thanks to its rich and filling flavors, the Goetta makes for an excellent breakfast dish. The popularity of this dish has spread to almost all the parts of the world today, though it has its origins in Germany. Today in the Metro Cincinnati area, the goetta is so popular that the residents of this region consume close to 1 million Goettas in a single year. Glier's Goettafest The regions of Kentucky, Newport and the nearby areas conduct the Glier's Goettafest every year in August to celebrate this dish and appreciate the German heritage and culture. The festival is conducted on the Ohio River waterfront. The greater Cincinnati area is known for its dominant German culture; therefore, it is only natural that the region appreciates this dish like never before during the festival. Music, food and lots of entertainment attract the visitors during this time of the year. Currently, Glier' Goetta is the world's largest selling Goettas today. An interesting point to note is that though the goetta is considered a German breakfast sausage, it is not a breakfast dish that is commonly eaten in Germany. People eat this during other times of the day as well. To make this dish more filling than ever, some people also eat Goettas with scrambled eggs as well. Regardless of the way it is eaten, Goettas burst with flavors that remind us of the rich German heritage that is still popular across the world today. Homemade German Goetta Easy Recipe September 11, 2021 Prep: 30 min Cook: 90 min Total: 2 hr Difficulty: Easy Print This By: Cooking Frog Ingredients Pinhead oats or steel-cut oats - 2.5 cups Beef Broth - 4 cups Water - 4 cups Sea salt - 3 tablespoons Bay Leaves - 3 Dried marjoram - 1.5 teaspoons Ground pork - 1 pound Ground beef - 1 pound Yellow Onion - 1 large (chop it finely) Garlic cloves minced - 5 Ground Ginger - 1 teaspoon Ground Mace - 1 teaspoon Freshly ground white pepper, black pepper and ground coriander - ½ teaspoon each Ground cloves - ¼ teaspoon Directions Step 1 Use a large pot to mix the oats, beef broth, water, salt, bay leaves and dried marjoram. Keep the pot on medium-high flame and allow the mixture to come to a boil. Once it starts boiling, reduces the flame to low. Let the pot be on low flame for about 90 minutes. This gives enough time for the oats to become soft and for the contents to absorb all the liquid. Step 2 In the thick mixture, you should now add the beef, pork and all other spices. Keep the flame on high so that the mixture boils quickly. Once it starts to boil, reduce the flame to low, and let the contents cook on low flame for an hour. Ensure that you stir the contents occasionally, so that they don't stick to the sides or bottom of the pot. You can keep the pot closed while cooking if the liquid has been absorbed in the first stage. If not, you should leave the pot open. After an hour, you will notice that the mixture has turned thick. Step 3 At this stage, switch off the flame. Then, pour the mixture into a couple of grease cans (having a dimension of 9 x5) and allow it to cool down completely. Once it has cooled down, cover the grease cans with a plastic wrap and let it settle in the refrigerator throughout the night. Step 4 In the morning, you can take the mixture out and cut them into thick slices of at least ½ inch thickness, so that they don't break apart. Fry these slices on a non-stick pan, on a medium-high flame, without adding any oil. Each side would need about 4 to 5 minutes to get cooked. Once they have turned golden brown, you can switch off the flame. Step 5 Serve immediately to enjoy the fresh flavors of this dish. Some points to note You can also keep the mixture wrapped in nicely-sealed plastic bags in the freezer for up to 2 to 3 months. All you need to do is thaw it well, before slicing it well, and frying it on the non-stick pan. This can save you a lot of time. It is important not to use any oil while frying the slices of Goetta, because the oil will cause the dish to become soggy and break apart. While frying the patties, it is important to cook each side for about 5 to 8 minutes, so that the contents inside are also cooked well. When the patties are getting fried, you should not press them hard or flip them over before they cooked well. This will make the bottom sides of the slices stick to the pan, and make the entire dish messy. If you don't have the time to chill the goetta base in the refrigerator throughout the night, you can also chill them for about 2 to 3 hours to make the base strong and firm. To get the perfect taste of goetta, you should preheat the non-stick pan to a temperature of about 300 degrees F.
Provided by Cooking Frog
Number Of Ingredients 14
Steps:
- Use a large pot to mix the oats, beef broth, water, salt, bay leaves and dried marjoram. Keep the pot on medium-high flame and allow the mixture to come to a boil. Once it starts boiling, reduces the flame to low. Let the pot be on low flame for about 90 minutes. This gives enough time for the oats to become soft and for the contents to absorb all the liquid. In the thick mixture, you should now add the beef, pork and all other spices. Keep the flame on high so that the mixture boils quickly. Once it starts to boil, reduce the flame to low, and let the contents cook on low flame for an hour. Ensure that you stir the contents occasionally, so that they don't stick to the sides or bottom of the pot. You can keep the pot closed while cooking if the liquid has been absorbed in the first stage. If not, you should leave the pot open. After an hour, you will notice that the mixture has turned thick. At this stage, switch off the flame. Then, pour the mixture into a couple of grease cans (having a dimension of 9 x5) and allow it to cool down completely. Once it has cooled down, cover the grease cans with a plastic wrap and let it settle in the refrigerator throughout the night. In the morning, you can take the mixture out and cut them into thick slices of at least ½ inch thickness, so that they don't break apart. Fry these slices on a non-stick pan, on a medium-high flame, without adding any oil. Each side would need about 4 to 5 minutes to get cooked. Once they have turned golden brown, you can switch off the flame. Serve immediately to enjoy the fresh flavors of this dish.
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GOETTA (CINCINNATI SAUSAGE GRAIN PATTIES) - THE DARING …
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5/5 (55)Total Time 2 hrs 50 minsCategory BreakfastCalories 168 per serving
- Place the broth, oats, water, salt, bay leaves and marjoram in a large pot. Bring it to a boil then reduce the heat to low, cover, and gently simmer for 90 minutes, stirring occasionally, until it's soft and the liquid is absorbed.
- Add the meat, onions, garlic and spices. Return to a boil then reduce to low, cover and cook for another hour, stirring occasionally. If the liquid has not all been absorbed, remove the lid and continue to cook uncovered, stirring occasionally until the mixture has thickened.
- Pour and press the mixture into 2 (9x5) greased loaf pans and let cool completely. Cover with plastic wrap and refrigerate overnight.
- To serve, cut into thick slices, at least 1/2 inch (otherwise they'll fall apart; I cut them inside the pan, if you invert the whole thing it will be very messy), and fry them in batches in a non-stick pan over medium-high heat without any oil. Again, do not use oil, use a dry, non-stick pan. Fry them on both sides for 4-5 minutes or until browned and crispy on the exterior. (See blog post for 5 Keys To Goetta Success.)
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