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Posted on 7/20/22 at 10:22 pm to mouton
Maybe I’m the venison king, but tenderloin I cook like beef tenderloin- citrus marinade…salt and lemon pepper.
Seared.
Another squeeze of lime/lemon and it’s damn tasty.
Seared.
Another squeeze of lime/lemon and it’s damn tasty.
Posted on 7/20/22 at 10:35 pm to mouton
I love how everyone "loves" venison and then they go on to tell you to wrap in: bacon, cream cheese, jalopenos ect...
Why?
Take the backstrap or tenderized steak, season to your liking (not necessary) then you lightly flour (if you like that) and place in hot grease a few minutes and flip over for few more minutes and rest 5-10 and you are done.
enjoy
Why?
Take the backstrap or tenderized steak, season to your liking (not necessary) then you lightly flour (if you like that) and place in hot grease a few minutes and flip over for few more minutes and rest 5-10 and you are done.
enjoy
Posted on 7/20/22 at 10:54 pm to UnoMe
quote:
Why?
Cause it's really good. That doesn't mean I don't like it they way you suggested or a thousand other ways. This board is full of recipes that call for cream cheese, jalapenos, etc. for shrimp, pork, beef, etc. Sometimes it's just a nice departure from the norm. I'd just say give it a try before you shite on it.
Posted on 7/20/22 at 10:56 pm to mouton
Everybody talking about backstrap and tenderloin. That’s the easy bits. I won’t turn down fried medallions and will thank you graciously. But if I’m cooking it will be grilled mid rare like beef. I wouldn’t fry a beef tenderloin. Would you?
Neck, quarters…braise down. Make chili. Stew.
Or make sausage. But I’ve never had venison sausage that was as good as straight pork. And pork is cheap.
Neck, quarters…braise down. Make chili. Stew.
Or make sausage. But I’ve never had venison sausage that was as good as straight pork. And pork is cheap.
Posted on 7/21/22 at 12:01 am to Irregardless
Marinaded Venison Roast
For 3 to 4 lb. roast (double recipe for larger roast)
Mix the following
• ½ cup cooking oil.
• 1 cup lemon juice.
• 1- 1½ cups chopped Onion (large pieces).
• 1 teaspoon Celery powder* (or 1 cup chopped).
• ½ teaspoon Black pepper*
• ½ teaspoon Cayenne pepper*
• 1 teaspoon Thyme*
• 1 teaspoon Oregano*
• 1 teaspoon Rosemary*
• 1 teaspoon Garlic powder* (or 2 cloves – finely chopped).
• 1 teaspoon Salt * (reduce a little if Celery or Garlic salt was used).
* Using exact amounts or this ingredient is not necessary, leaving out one will slightly alter results.
Mix all ingredients in bowl.
Venison Preparation
• Rinse venison and allow excess water to drip off.
• Put roast in a 1 quart or 1 gallon zip-lock bag.
• Pour the above mixture over roast. Squeeze air out and seal bag.
• Marinade for at least 1 hour or over night in refrigerator. Turn bag over several times to better cover meat with marinade.
Note: The marinade “mix” can be saved in the refrigerator and reused for a couple of weeks, if it is kept cool. You may want to add a little more of the “dry” ingredients before each additional use.
Cooking
• When taking roast out of bag, allow onions and some of the liquid to fall off back into the bag. Allow roast to sit on counter for 30 minutes if marinade in refrigerator, before cooking.
• Barbecue for 20 to 45 minutes (medium to hot heat). Time depending on size of roast, how hot the fire is and desired doneness. Turn meat over and baste with marinade several times while cooking to keep moist.
Note: If cooking whole hindquarter, the meat should be stuffed with onion, garlic and bacon before marinading. While cooking, cover meat with bacon strips and baste. Cook slowly for 4 to 6 hours.
“To me, over cooking Venison is like eating 2-week-old cake -------it is just not as good.”
For 3 to 4 lb. roast (double recipe for larger roast)
Mix the following
• ½ cup cooking oil.
• 1 cup lemon juice.
• 1- 1½ cups chopped Onion (large pieces).
• 1 teaspoon Celery powder* (or 1 cup chopped).
• ½ teaspoon Black pepper*
• ½ teaspoon Cayenne pepper*
• 1 teaspoon Thyme*
• 1 teaspoon Oregano*
• 1 teaspoon Rosemary*
• 1 teaspoon Garlic powder* (or 2 cloves – finely chopped).
• 1 teaspoon Salt * (reduce a little if Celery or Garlic salt was used).
* Using exact amounts or this ingredient is not necessary, leaving out one will slightly alter results.
Mix all ingredients in bowl.
Venison Preparation
• Rinse venison and allow excess water to drip off.
• Put roast in a 1 quart or 1 gallon zip-lock bag.
• Pour the above mixture over roast. Squeeze air out and seal bag.
• Marinade for at least 1 hour or over night in refrigerator. Turn bag over several times to better cover meat with marinade.
Note: The marinade “mix” can be saved in the refrigerator and reused for a couple of weeks, if it is kept cool. You may want to add a little more of the “dry” ingredients before each additional use.
Cooking
• When taking roast out of bag, allow onions and some of the liquid to fall off back into the bag. Allow roast to sit on counter for 30 minutes if marinade in refrigerator, before cooking.
• Barbecue for 20 to 45 minutes (medium to hot heat). Time depending on size of roast, how hot the fire is and desired doneness. Turn meat over and baste with marinade several times while cooking to keep moist.
Note: If cooking whole hindquarter, the meat should be stuffed with onion, garlic and bacon before marinading. While cooking, cover meat with bacon strips and baste. Cook slowly for 4 to 6 hours.
“To me, over cooking Venison is like eating 2-week-old cake -------it is just not as good.”
Posted on 7/21/22 at 7:47 am to mouton
Get this book. It will teach you a lot about cooking venison, from high brow white tablecloth to low brow trashy camp food-both are good. It will take you well past fried strap and poppers, which are great and I love’em, but there’s just so much more than that you can do.
This post was edited on 7/21/22 at 7:51 am
Posted on 7/22/22 at 7:21 pm to mouton
My boy Mouton…. There are some suggestions worth listening to in here, but one important question before you make your trek to cooking said venison….. can you identify the age of the animal? A young doe is significantly different than a 8 year old Mount someone put on the wall.
Much flexibility w young’uns… IE: Veal. Much less flexibility w grandpa.
Identify, Atleast, an age range/weight…. And your plans should change according to cut.
Much flexibility w young’uns… IE: Veal. Much less flexibility w grandpa.
Identify, Atleast, an age range/weight…. And your plans should change according to cut.
Posted on 7/27/22 at 11:56 am to mouton
quote:
tenderloin, blackstrap ,
my preferred method on these is to cook like a filet on the grill, slice and serve.
also like to deep fry them and serve them with mashed potatoes but i prefer them like a steak.
quote:
cube steak
for this i prefer to cook down like round steak and make steak and gravy with it.
quote:
burger.
if its not premixed with a fattier cut, add some 73/27 beef to it before forming so it doesnt dry out.
Posted on 7/27/22 at 11:59 am to Irregardless
quote:
Everybody talking about backstrap and tenderloin. That’s the easy bits. I won’t turn down fried medallions and will thank you graciously. But if I’m cooking it will be grilled mid rare like beef. I wouldn’t fry a beef tenderloin. Would you?
agreed 100%
quote:
Neck, quarters…braise down. Make chili. Stew.
agreed. cook them into a rice and gravy
quote:
Or make sausage. But I’ve never had venison sausage that was as good as straight pork. And pork is cheap.
oh you blasphemous mother fricker; done went way over the line
Posted on 7/27/22 at 3:49 pm to mouton
Here are my go-to dishes for various cuts.
Tenderloin - sear it whole rare/med rare then slice
Backstrap - same as tenderloins, sometimes I'll butterfly steaks depending on the size
Ground - sausage, chili, tacos, stuffed peppers, burgers, meatloaf
Ribs - sausage
Flanks - marinate and sear. I usually save these to cook over the fire while at deer camp.
Roast - rice and gravy, or smoke until med rare for sliced roast beef style
Sirloin and rump - I'll use for kabob sometimes if not in a gravy
Neck - slow cook and shred for enchiladas, cheese steak sandwiches, or birria tacos
Shanks - braise and put over grits or mashed potatoes
Heart - kabobs with purple onion
Flat irons - grill to rare
Liver - bait juglines and have a fish fry
Tenderloin - sear it whole rare/med rare then slice
Backstrap - same as tenderloins, sometimes I'll butterfly steaks depending on the size
Ground - sausage, chili, tacos, stuffed peppers, burgers, meatloaf
Ribs - sausage
Flanks - marinate and sear. I usually save these to cook over the fire while at deer camp.
Roast - rice and gravy, or smoke until med rare for sliced roast beef style
Sirloin and rump - I'll use for kabob sometimes if not in a gravy
Neck - slow cook and shred for enchiladas, cheese steak sandwiches, or birria tacos
Shanks - braise and put over grits or mashed potatoes
Heart - kabobs with purple onion
Flat irons - grill to rare
Liver - bait juglines and have a fish fry
Posted on 7/27/22 at 4:54 pm to AyyyBaw
I live deer vindaloo. Works well with Indian spices.
Posted on 7/28/22 at 8:12 am to mouton
Everyone I know throws away the lower front leg because it’s full of tendons. Anytime someone in my club kills a deer, I ask them to hold onto them for me to make osso bucco. They have no idea what they’re missing out on.
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