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Need a New Way to Cook Venison
Posted on 4/22/13 at 11:10 am
Posted on 4/22/13 at 11:10 am
Trying to make a lil bit of room in the chest freezer (not too much) but I want some new ways to cook venison. I have steaks, sausage and ground. Trying to get out of my comfort zone and the SO says she's bored with my "plain jane cooking style". Yes, those were her words.
So fellow hunters and amateur chefs, whatcha got for me?
So fellow hunters and amateur chefs, whatcha got for me?
This post was edited on 4/22/13 at 11:11 am
3
Posted on 4/22/13 at 12:11 pm to Popcorn
quote:
new ways to cook venison
What are some examples of how you currently cook your deer meat that you are trying to avoid?
Posted on 4/22/13 at 12:47 pm to Popcorn
I had a deer hind this winter. All I did was soak it in buttermilk overnight and roasted it in the oven. It was good the next day just slicing it off of the bone.
Plus, I used it for chili and stroganoff later.
Plus, I used it for chili and stroganoff later.
Posted on 4/22/13 at 1:08 pm to alajones
take a large steak out, and tenderize it until its 1/4 inch thick. (I use a jaccarda)
season both sides with salt and pepper.
fire roast a red bell pepper, steam, peel, slice into thin strips.
layer the steak with peppers, herbed goat cheese, basil and sun dried tomatoes.
roll into a log and tie it up. sear all sides in a skillet, finish off in a 350 degree oven for 15 minutes.
slice and serve.
season both sides with salt and pepper.
fire roast a red bell pepper, steam, peel, slice into thin strips.
layer the steak with peppers, herbed goat cheese, basil and sun dried tomatoes.
roll into a log and tie it up. sear all sides in a skillet, finish off in a 350 degree oven for 15 minutes.
slice and serve.
Posted on 4/22/13 at 1:09 pm to Popcorn
Try this:
Take a backstrap, slice down the center (making sure not to cut it in half)so that it opens up in the shape of a rectangle. Marinate in dales seasoning for about 30 minutes. Take it out, sprinkle garlic powder, tony's, pepper. Then spread cream cheese on it VERY liberally covering every inch!, (thick like butter on bread). Add down the center, mushrooms from can, sliced jelapano from jar, onions (and whatev you can fit in thats good like sausage.... Fold it together and rap it with MAPLE BACON (and I hate maple bacon, but it works here) around it and hold all together with tooth pics. Put this large beast on a grill. About 5 minutes each time you roll it. When the bacon is done and crispy, the beast is done. Take toothpics out and slice it and serve!
Take a backstrap, slice down the center (making sure not to cut it in half)so that it opens up in the shape of a rectangle. Marinate in dales seasoning for about 30 minutes. Take it out, sprinkle garlic powder, tony's, pepper. Then spread cream cheese on it VERY liberally covering every inch!, (thick like butter on bread). Add down the center, mushrooms from can, sliced jelapano from jar, onions (and whatev you can fit in thats good like sausage.... Fold it together and rap it with MAPLE BACON (and I hate maple bacon, but it works here) around it and hold all together with tooth pics. Put this large beast on a grill. About 5 minutes each time you roll it. When the bacon is done and crispy, the beast is done. Take toothpics out and slice it and serve!
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