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Message
How to cook venison
Posted on 9/29/14 at 10:30 am
Posted on 9/29/14 at 10:30 am
Couldn't decide if here or the F&DB would be best for this, but figured I'd ask the hunters first since I probably don't want the craft beer, duck fat, and blonde roux crowd's answers anyways.
I brought home some stuff out of my grandpa's freezer, and there was some back strap, deer ham, and tenderized steaks in there. I've eaten it plenty of times growing up, but never cooked it myself. My poor sheltered wife turned her nose up at it, but I want to cook a great venison meal to change her mind about it.
How would you prepare the three cuts mentioned above?
The long version is that I was at my grandfather's this weekend, and since my Granny passed about a month ago, he isn't going to be doing any major cooking. He eats breakfast at Hardee's every morning with about 10 other senior citizens, and drives to the hospital for lunch every day, and just fixes a sandwich or something for dinner. He has his own health problems and standing for an extended period of time to do anything, much less at the stove, isn't comfortable. So he was cleaning out his deep freeze, actually my Mom and her sister did this a few weeks ago and tossed anything that was really old out of there. Everything was dated, and they were finding stuff buried in the bottom from 2004. Mainly just old vegetables. But I was there, as well as one of my cousins, and we both brought home a cooler full of stuff. Blueberries that he grew, a bunch of pecans, some corn, okra, other veggies, and the deer meat. And we're going back to visit in a few weeks again and I'll be returning his cooler to him and bringing my own to fill back up. I also saw some frozen fish in there that I'll bring back with me, but there were several other vacuum sealed packages of venison.
I brought home some stuff out of my grandpa's freezer, and there was some back strap, deer ham, and tenderized steaks in there. I've eaten it plenty of times growing up, but never cooked it myself. My poor sheltered wife turned her nose up at it, but I want to cook a great venison meal to change her mind about it.
How would you prepare the three cuts mentioned above?
The long version is that I was at my grandfather's this weekend, and since my Granny passed about a month ago, he isn't going to be doing any major cooking. He eats breakfast at Hardee's every morning with about 10 other senior citizens, and drives to the hospital for lunch every day, and just fixes a sandwich or something for dinner. He has his own health problems and standing for an extended period of time to do anything, much less at the stove, isn't comfortable. So he was cleaning out his deep freeze, actually my Mom and her sister did this a few weeks ago and tossed anything that was really old out of there. Everything was dated, and they were finding stuff buried in the bottom from 2004. Mainly just old vegetables. But I was there, as well as one of my cousins, and we both brought home a cooler full of stuff. Blueberries that he grew, a bunch of pecans, some corn, okra, other veggies, and the deer meat. And we're going back to visit in a few weeks again and I'll be returning his cooler to him and bringing my own to fill back up. I also saw some frozen fish in there that I'll bring back with me, but there were several other vacuum sealed packages of venison.
This post was edited on 9/29/14 at 10:33 am
Posted on 9/29/14 at 10:33 am to TU Rob
Chicken fried backstrap cutlets
Posted on 9/29/14 at 10:36 am to TU Rob
I'd cook the tenderized steak just like chicken-fried steak, either that or slice them up and stir fry it with bell pepper and onion. I'd cook the roasts in a crock pot with potatoes, mushrooms, and Lipton Onion Soup Mix.
Are the backstraps whole or sliced up?
Are the backstraps whole or sliced up?
Posted on 9/29/14 at 10:36 am to MillerMan
quote:
Chicken fried backstrap cutlets
That's great. I was already thinking about preparing them like I fry pork chops. Light breading and fry until it browns the crust.
Posted on 9/29/14 at 10:37 am to REB BEER
quote:
Are the backstraps whole or sliced up?
Everything is already sliced up. The ham pieces were cut into about 1 inch thick slices. Probably 6-8 oz each. I think there are 2-3 of those in the package.
Posted on 9/29/14 at 10:47 am to TU Rob
quote:
I probably don't want the craft beer, duck fat, and blonde roux crowd's answers anyways.
Posted on 9/29/14 at 10:53 am to TU Rob
quote:
deer ham
Get either a magnalite or cast iron pot
Put a light layer of vegetable oil on the bottom and place the roast in. Season generously with Tony's (or whatever). Seriously, coat the thing.
Turn your stove on high and brown the hell out of it on all faces.
Add lots of chopped onions, green onion, parsley, bellpepper, celery, garlic, etc.
Let that cook down a bit and "deglaze" the put
Add a thing of beef broth until the roast is just covered.
Cover and put in the over for an hour
after 1 hour I take it out and add sliced up potatoes, baby carrots, and sliced mushrooms.
if you desire (recommended) and some salt and pepper because the potatoes will take a lot.
put back in the over for an hour or so.
Then I take it out and put back on the stove. Remove the meat and slice it up. Should be pretty tender.
Place back in the pot and let it simmer (covered or uncovered depending on if you have too much or just the right amount of liquid)
Cook some rice while letting the roast do its thing. The longer you can cook it; the better
this is with deer neck chops but same idea:
This post was edited on 9/29/14 at 10:55 am
Posted on 9/29/14 at 11:07 am to mylsuhat
That looks good
even though I hate carrots
even though I hate carrots
Posted on 9/29/14 at 11:07 am to TU Rob
Backstrap, pan sear or grill till medium rare;
Deer hams I like to smoke usually
Deer hams I like to smoke usually
Posted on 9/29/14 at 11:13 am to TU Rob
Oh and there was also a package of sausage. In a tube sealed up. I assume I can just fry this like any breakfast sausage to go with eggs or put in biscuits.
Posted on 9/29/14 at 11:20 am to jimbeam
I wish I had all the backstraps back that I screwed up before I figured how to cook em.
Posted on 9/29/14 at 11:22 am to LSUballs
Well... learn me what you did. Season the outside, coated in anything? foil?
Posted on 9/29/14 at 11:32 am to mylsuhat
Brine it in salt water/sugar for about 12 hours. Pull it out, rinse and dry it, and season with S & P. Put it on a hotass grill or in a hotass black skillet for about 3-4 minutes a side. Take off let rest for about 10 minutes. Slice and eat.
Posted on 9/29/14 at 11:39 am to LSUballs
quote:
Brine it in salt water/sugar for about 12 hours. Pull it out, rinse and dry it, and season with S & P. Put it on a hotass grill or in a hotass black skillet for about 3-4 minutes a side. Take off let rest for about 10 minutes. Slice and eat.
you can soak it in red wine aftre the brine for 10 mins for a little something diffrent. dont do it to long.
then take the wine and reduce it with some butter stock, and garlic to make a sauce.
Posted on 9/29/14 at 11:46 am to LSUballs
You sound just like my dad. He solely cooks the backstrap on the pit now and tenderizes the quarters/steaks for frying
Posted on 9/29/14 at 11:49 am to mylsuhat
damn, this chicken breast I'm eating for lunch sucks after looking at those pics.
Posted on 9/29/14 at 12:04 pm to LSUballs
Balls has the correct answer
Posted on 9/29/14 at 12:59 pm to TigerTerd
quote:
You sound just like my dad. He solely cooks the backstrap on the pit now and tenderizes the quarters/steaks for frying
That's exactly what I do too.
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