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What are your favorite venison recipes?
Posted on 7/19/22 at 5:21 pm
Posted on 7/19/22 at 5:21 pm
Though I ate a good bit growing up I have zero experience cooking deer meat . I have a buddy giving me some tenderloin, blackstrap , cube steak and burger.
23
Posted on 7/19/22 at 5:29 pm to mouton
I'm tired of it but my son begs for fried blackstrap anytime we talk about cooking deer meat.
When we do deer burgers I will mix some Rouse's loose cajun sausage in before forming patties. Another favorite of theirs.
Tenderloin sliced thin, marinated and stuffed with green onion sausage and cream cheese then wrapped in bacon and grilled is another family staple.
When we do deer burgers I will mix some Rouse's loose cajun sausage in before forming patties. Another favorite of theirs.
Tenderloin sliced thin, marinated and stuffed with green onion sausage and cream cheese then wrapped in bacon and grilled is another family staple.
Posted on 7/19/22 at 5:31 pm to mouton
Doing some cube steak in a gravy that I’ve had going all day and it’s delicious
Posted on 7/19/22 at 5:48 pm to mouton
Crock pot neck roast is the best.
Otherwise, on most other cuts I use a little salt and pepper, grill over wood, and serve with some garlic butter. If you butcher it right and cook it right, it's not tough and it doesn't taste anything but good. Sometimes we do fajitas in a marinade with the sirloin. Breakfast sausage with the random bits that get ground.
Otherwise, on most other cuts I use a little salt and pepper, grill over wood, and serve with some garlic butter. If you butcher it right and cook it right, it's not tough and it doesn't taste anything but good. Sometimes we do fajitas in a marinade with the sirloin. Breakfast sausage with the random bits that get ground.
Posted on 7/19/22 at 6:01 pm to mouton
quote:
blackstrap
Freudian slip?
Posted on 7/19/22 at 6:23 pm to mouton
Not sure if it's a popular opinion here, but backstrap cut in thin strips and fried is awesome. I also like backstrap poppers on the pit - jalapeno, cream cheese, strip of backstrap, and wrapped in bacon.
Posted on 7/19/22 at 6:29 pm to mouton
Tenderize it, roll it in a seasoned flour (salt pepper garlic powder cayenne), then fry in a cast iron skillet.
Fry enough to have deer meat sandwiches for lunch the next day.
Fry enough to have deer meat sandwiches for lunch the next day.
Posted on 7/19/22 at 6:32 pm to mouton
I take back strap and make a “veal” parmigiana. It’s pretty easy. Cut back strap in 1” steaks and beat them with a tenderizer hammer. Coat with bread crumbs and pan fry. For my sauce I use Monjuni’s jarred sauce and add a healthy serving of grated mozzarella before baking in the oven at 350 for 30 minutes.
This post was edited on 7/19/22 at 9:01 pm
Posted on 7/19/22 at 6:41 pm to BigDropper
They killing me saying “blackstrap”
Posted on 7/19/22 at 6:51 pm to mouton
Backstrap sliced about a quarter inch thick. Soaked in milk. Then dipped in flower. Fried in skillet on one side until blood starts popping up on the top. Flip and fry other side until brown. Doesn’t get any better.
Posted on 7/19/22 at 6:53 pm to armytiger96
Thanks for this idea. I have two freezers full of all types of cuts. We do baby gravy and Philly cheesesteaks with the BS.
Baby gravy, grill bs rare
Au Jus, butter, heavy cream, brandy and everglade seasoning
very rich!
Baby gravy, grill bs rare
Au Jus, butter, heavy cream, brandy and everglade seasoning
very rich! This post was edited on 7/19/22 at 7:11 pm
Posted on 7/19/22 at 7:11 pm to mouton
Marinate backstrap in Paul Newman's Own original dressing and grill. Simple but so good.
Posted on 7/19/22 at 7:32 pm to mouton
Any way I can get it...fried, grilled, smoked, roasted, smothered...
Posted on 7/19/22 at 9:04 pm to armytiger96
I cant believe you go through the trouble of all that to throw on sweet arse Monjuni jarred sauce. It takes less effort to make a quick marinara while you are prepping the rest.
Posted on 7/20/22 at 6:30 am to mouton
quote:grill medium rare
tenderloin
quote:grill medium rare
blackstrap
quote:rice and gravy, stew, etc
cube steak
quote:tacos, spaghetti, shepherds pie, chili, etc
burger
Posted on 7/20/22 at 7:16 am to mouton
Hank Shaw has a lot of good venison recipes. Steak Diane is one of my favorites.
https://honest-food.net/venison-steak-diane/
https://honest-food.net/venison-steak-diane/
Posted on 7/20/22 at 7:22 am to mouton
quote:hot and fast - rare to med-rare
tenderloin
quote:
backstrap
same as tenderloin
fried is great. Slice it, hit with meat hammer to tenderize, buttermilk, flour and fry
I like to dice it small, do a very fast and hot sear of the 1/2" cubes and make tacos. meat, white onion, and cilantro only. do not over cook
bigger cubes and make Kabobs
quote:stew, gravy, etc
cube steak
quote:
burger
burgers
chili
spaghetti
tacos
etc
This post was edited on 7/20/22 at 7:24 am
Posted on 7/20/22 at 7:40 am to mylsuhat
Posted on 7/20/22 at 8:52 am to mouton
We got an entire deer this year, mostly made into sausage links. Here are a few things:
1. brown and slice into 1/2" rounds. mix with tortellini and red sauce ( have to cook the tortellini first)
2. brown and slice into thin rounds. Top a pizza and bake. i like pickled red onion and anchovies with venison as they're all bold flavors, cant' put weak flavors on this pizza.
3. brown partially and take off heat; slice an onion or two and 3-4 peppers (red and green combo), cook them way down (10-15 minutes) with some garlic paste, then add the sausage links back and cook down for 10-15 more minutes. Sausage and peppers is great.
1. brown and slice into 1/2" rounds. mix with tortellini and red sauce ( have to cook the tortellini first)
2. brown and slice into thin rounds. Top a pizza and bake. i like pickled red onion and anchovies with venison as they're all bold flavors, cant' put weak flavors on this pizza.
3. brown partially and take off heat; slice an onion or two and 3-4 peppers (red and green combo), cook them way down (10-15 minutes) with some garlic paste, then add the sausage links back and cook down for 10-15 more minutes. Sausage and peppers is great.
Posted on 7/20/22 at 12:07 pm to mouton
Like most deer hunters I have several - it's all good as long as you don't over-cook it. My old supervisor shared this one with me. He's recently passed but it's a superstar appetizer but usually folks eat so many it becomes a meal. He never really had a name for it so I gave it the name Venison 2/4 Echo in honor of his USMC service in Vietnam.
Use backstrap (blackstrap if you prefer) or cube steak
Cut venison into strips approx 1 inch wide by 4 inches long; season or marinate as you will.
Cut large jalapeño peppers into quarters - remove stem and cap; remove membrane as you will to regulate heat
Cut mozzarella cheese into 1x1x4 strips or use half of a string cheese stick
Cut granny smith apples into slices about the same size as the pepper quarters - I leave mine unpeeled
Assemble the venison, cheese, pepper, and apple as a whole oriented the same way - wrap the entire ensemble with bacon and secure with toothpicks - be sure to include wrapping the ends.
Deep fry in batches of 7-9 pieces at 350-375 for 2 1/2 - 3 minutes. You can also grill these but it can be tricky to get it all cooked without burning the bacon - lower indirect heat works best for grilling. Sometimes I will also add a slice of sweet onion.
I make a sauce that most folks like (amounts are approximate and to taste):
1 cup soy sauce
1/2 cup cane syrup
1/4 cup rice wine vinegar
1 Tbs minced garlic
3-4 green onions sliced thin
powdered mustard
white pepper
powdered ginger
red pepper flakes and or siracha
Mix thoroughly until all ingredients are blended. Taste and correct - modify as desired.
I pour about half of the sauce over the deer "poppers" and save half for dipping. You nor your guests will be disappointed.
Use backstrap (blackstrap if you prefer) or cube steak
Cut venison into strips approx 1 inch wide by 4 inches long; season or marinate as you will.
Cut large jalapeño peppers into quarters - remove stem and cap; remove membrane as you will to regulate heat
Cut mozzarella cheese into 1x1x4 strips or use half of a string cheese stick
Cut granny smith apples into slices about the same size as the pepper quarters - I leave mine unpeeled
Assemble the venison, cheese, pepper, and apple as a whole oriented the same way - wrap the entire ensemble with bacon and secure with toothpicks - be sure to include wrapping the ends.
Deep fry in batches of 7-9 pieces at 350-375 for 2 1/2 - 3 minutes. You can also grill these but it can be tricky to get it all cooked without burning the bacon - lower indirect heat works best for grilling. Sometimes I will also add a slice of sweet onion.
I make a sauce that most folks like (amounts are approximate and to taste):
1 cup soy sauce
1/2 cup cane syrup
1/4 cup rice wine vinegar
1 Tbs minced garlic
3-4 green onions sliced thin
powdered mustard
white pepper
powdered ginger
red pepper flakes and or siracha
Mix thoroughly until all ingredients are blended. Taste and correct - modify as desired.
I pour about half of the sauce over the deer "poppers" and save half for dipping. You nor your guests will be disappointed.
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