Venison Recipe

Killed me a deer last week and got me some steakes, burgers, chops, roast from it. Now I am trying to find some good recipes! Especially some that cover the taste for my wife

 

Bleed it out good in cooler on ice,keep adding ice. I do this along with some salt. Helps take the game out.

 

I am not a fan of vension due to the gamey taste. I have heard soaking it in milk or buttermilk kills the gamey taste of it, but I have not tried it.

You can always make it into pepperoni. We had some of our kill made into pepperoni and it is friggin tasty!

 

I was just thinking of posting this the other day, so...

 

Yea I usually do some nuggets dipped in milk and eggs,roll in corn meal and fry it in the little fry daddy. Then roll my ass to bed

 

gamey taste? that is what the food industry had done to us. they have programed into our heads what meat should taste like.

i love venison!! congrats on the deer! i cook venison in various ways. you HAVE TO treat it like beef and use the different parts of the deer in specific ways. like the tenderloins and backstraps..salt pepper, seared to medium rare. the shoulder..stew. the rump..beat the crap out of it, and make chicken fried steak.

you lucky dog!! i dont have deer this year. (but i have an elk!)

 

i don't do the soak in milk thing. ate some meat after my friend had done it once and ended up sick. . . normally, OP i go with the classic - soak whatever you want to cook the next day in Italian dressing overnight. cut up the meat into small chunks, wrap them in bacon, grill. . simmer a little bbq sauce in a pot on the stove and dip them in it if you want too. . . that's the sure fire way to make it taste great.

hams and all that, just take them to a butcher and have some cow fat put in it. then you can have hamburger and sausage that taste great.

 

I think you've pretty much summed up how to make just about anything taste great.

 

X2
I let mine hang for around a week at around 35-40 degrees.
With venison burger, My wife isn't always a fan, so i add a pound of bacon per 4lbs deer. Bacon works magic..

I always cook deer steaks to medium / medium rare, it makes a world of difference on a piece of meat as lean as deer.

 

I like to take the backstraps and stuff them with Italian sausage and wrap them in bacon, then grill on a low heat till the bacon is crisp.

 

here is my favorite way to follow up a game kill.

keep it simple..salt, pepper..maybe sear it up in butter. med rare. i like that french method of basting it in the butter/oil while it is cooking. makes for a great flavorful crust.

this is an elk back-strap steak.

 

i use 99% of my burger meat for hamburger helper haha. then everything else typically goes into the crock pot with different goodies. never had much of a gamey taste to me though? of course its a little different taste but its still pretty good.

 

Could not agree more, this is a mans meal

 

grill nugget recipe:

Cut backstrap into 3/4" slabs, coat them with powdered meat tenderizer, pound them with tenderizer hammer, soak in milk for an hour. Take them out, season 1 side with creole seasoning, the other side with garlic/salt/pepper, throw those bad boys on the grill just like mini-sirloins and enjoy. When you get it right, you will know... oh, em, gee.

 

I love a venison roast or a front/hind quarter when it is hickory smoked really slow just like a boston butt or something. Can't remember any specifics of time and temp because I haven't done one for a long while. But keep the outside moist with butter or EVO. It will be tougher and much leaner than pork but tastes delicious if it doesn't dry out too much. Slice or chip it up for some killer BBQ sandwiches.

 

No deer for me this year, but I have Elk meat. In addition ot the good advice here, try some carne asada recipes. Most of them are designed to make lower grade, tougher, leaner cuts of beef into delicious burrito stuffings.

I marinate the meat in Sunny Delight, with garlic, salt, and pepper, cilantro etc for 24hrs.. Then sear it at high heat on the bbq (mesquite lump charcoal!). Take it off medium rare and slice thin. Make tacos etc.

 

good idea spitfire!!

i like a shot of cheap tequila in the marinade. i do this all the time!!

 

Cut the backstrap into 3/4" steaks. Season with s/p and sear them to get a nice crust. Remove from pan.

To pan, add minced shallot and cook for 1-2 minutes. Splash of brandy and scrape up all the tasty bits. Add beef stock and heavy cream. Reduce until thickened.

Swirl in a few tablespoons of blackberry jam. Return venison to pan for a minute or two to finish cooking. Garnish with a few fresh blackberries.