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How do you cook your Venison?

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Last Visit: 05/24/2013 09:36PM
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SunCatcher

01/02/2012 04:48PM

Here are two photo's of the "backstraps" of deer. We wrap in bacon and toothpick it to hold it, and then grill it. Sort of bake it.
We merinate the meat in some spices before wrapping in bacon.
How do you do your deer?
SunCatcher

Dad Always said "We don't Always catch fish...but we ALWAYS have a good time"

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SunnyDay

01/02/2012 09:10PM

I'm sure it's going to taste delicious, but I have to say, it looks like some sort of cave caterpillar! Bacon and venison a great combo.

Other than roasts and stews, we eat a lot of thin steaks, seasoned with Famous Dave's steak and burger seasoning. We've also eaten steaks wrapped in bacon and rolled in ground coffee (yes, really!) then grilled or broiled. The hamburger we use the same as beef, tacos, lasagne, spaghetti..etc.

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Bannock

01/02/2012 10:30PM

I usually just brush some olive oil on the outside and grill.

Bannock

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fitgers1

01/03/2012 09:37AM

That looks pretty good. I am looking forward to trying that next year.

For the backstraps, I will cut it to about 1 1/2" steaks then sear it in a cast iron skillet with butter. Remove from pan, brush with some olive oil, season it, then bake in the oven. I think it turns out pretty good. Have occasionally added a piece of bacon over the top.

Have made some pan fried chops after soaking in milk.

Make jerky out of a hind quarter.

Use some ground for tacos and chilli.

Rest is sausage, summer and ring and snack sticks.
Just dropped my meat off (1/4) getting bulk breakfast sausage this year as well.
Processed rib cages go on fence posts for the birds.

“What lies behind us and what lies before us are tiny matters compared to what lies within us.” Ralph Waldo Emerson...and...“Peace is that brief glorious moment in history when everybody stands around reloading".

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Frenchy

01/03/2012 09:47AM

I use the roasts for chili meat, and grill the steaks after marinating. The majority is ground and used for jerky and hotdishes.

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keth0601

01/03/2012 12:48PM

I try to get as many steaks and chops out of them as I can (process my own). Grill them RARE to MID-RARE. I don't understand why some people feel like they have to cook their venison till it turns into cardboard like it's worse than raw chicken or something. The more you cook it, the worse it tastes, and it's about the safest meat you can get your hands on (assuming it's processed appropriately!).

The rest I try to make roastes/jerky with and what I can't use for that I grind up and make sausage and burger with.

Oh and don't forget the tenderloins! Best Part!

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snakecharmer

01/03/2012 08:59PM

Butterflied. Pan seared/fried with onions, mushrooms and a dash of salt and pepper. I keep it simple with venison tenders.

"Many men go fishing all of their lives without knowing it is not fish they are after"
~ Henry David Thoreau

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Mongo65

01/04/2012 06:12PM

Coat w/flour, salt and pepper.
Brown in the pan and remove.
Deglaze pan w/red wine and reduce.
Serve over wilted greens (escarole).

Sit back, relax, have a home brew.

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Ragged

01/06/2012 09:40PM

I slice it super thin, get the cast iron pan nice and hot, drop some butter in, a nice dash seasoned salt and garlic salt, sear for a few seconds on each side and call it good.

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boonie

01/09/2012 10:01AM

My brother used to roast his like a pot roast - potatoes with cream of mushroom soup and some dry French Onion soup mix. It turned out real good.

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nctry

01/14/2012 04:17PM

quote keth0601: "
I try to get as many steaks and chops out of them as I can (process my own). Grill them RARE to MID-RARE. I don't understand why some people feel like they have to cook their venison till it turns into cardboard like it's worse than raw chicken or something. The more you cook it, the worse it tastes, and it's about the safest meat you can get your hands on (assuming it's processed appropriately!).

The rest I try to make roastes/jerky with and what I can't use for that I grind up and make sausage and burger with.

Oh and don't forget the tenderloins! Best Part!
"

Your right about not cooking to much. Just about all the meat
I eat is venison. I'm dehydrating V hamburger as we speak for my trips. Love the tenderloins and Back Straps... Pretty hard to mess up unless you over cook them... Good point Keth0601.

Nctry Ben

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cowdoc

01/23/2012 10:29PM

I do a bunch of things with it....but my favorite is butterflied chunks of loin, grilled, smear with a touch of butter, served on toast with a big slab of red onion and just a touch of A1 sauce. I just made myself hungry......

"What could happen?"

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hef

02/08/2012 03:23AM

You will love this. Easy. First butterfly the backstrap. Take your butterfly's put them in a pitcher of water. Change the water a couple times threw out the day. Get two package's of Mccormick' Montreal seasoning mix it up and throw your butterfly's in your seasoning before you go to bed. I use a large zip lock bag. Let it set in there till your ready to grill that night. Right from the bag to the grill 4 or 5 min per side tops. Awesome flavor.

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Ray59

03/15/2012 01:25AM

Marinate the steaks in teriyaki sauce for at least an hour with 24 hours being better. Before grilling, sprinkle with a BBQ spice like Lawrys and also some 3-pepper blend. Grill over low heat until the red juice starts to flow out like pores then it is most likely medium rare. Even better in the smoker but I haven't packed that in (yet). For an added touch, serve with sauteed garlic mushrooms.

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Rapid Runner

03/21/2012 09:28AM

where should i start.

1 lb venison 1/3 lb bacon. grind it and make burgers out of it.

shoulder/neck/rump roasts - 2 cans cream of mushroom soup, carrots, potatoes,mushrooms,peppers clow cook all day.

shoulder/neck/rump roasts - 2 packages of louies in a small crockpot, slow cook all day,add peperchinis the last 10 min. put on a deli/hogie

kabob cube meat - soak in italian seasoning for 4 hours. pepers, mushrooms,onions,meat. grill lightly

steaks. cook it just like a steak. med and juicy

I process my own so i make my own brats and sausage from seasonings i get from the meat market. our meals are 65%-80% wild game or fish.

we have a tradition that we do with every deer. as we are cleaning theres a grill going and we eat the inside loins seasoned and cast iron skillet fried in olive oil. sometimes this gets to be a bit much due to the deer hanging and the few people cleaning.

I have small amounts of meat processed at various places in Iowa,Missouri,and Illinios every year. so we get bacon, smoked brats with peperjack cheese, jalapeno and cheese summer sausage, and snack sticks made from there to snack on all year round.

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stoych

03/26/2012 11:44AM

Cut into half dollar size chunks and roll in flour with salt and pepper to taste. Pan fry till medium( leave a little pink) cooks fast and is great over a pile of mashed potato's with gravy.

Geez, now I am gonna have to pull some steaks outta the freezer.

Fishing lures catch more fisherman than fish!!

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Raised By Bears

Guest Paddler

03/28/2012 04:38AM

Cut steaks 1/2 to 3/4 inch. Pan fry in butter or cooking wine at 3/4 heat (on kitchen range). One minute on hte first side, one minute on the second side, and one more minute on the first side. Serve with toast.

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nofish

03/30/2012 01:59PM

I do mine similiar to the original poster with some slight differences.

First I marinated the back strap in apple cider for 12 hours and then in bbq sauce for another 12 hours.

After that I cut the straps into medallions that are 1-1 1/2 inches thick.

Then i wrap them in a thick cut smoked bacon, Nueske's bacon is the prefered. I buy it in 5 pound portions so I always have some on hand.

Then fire up the grill. Get it nice and hot and toss them on for maybe 2-3 minutes per side tops.

That should get them to about rare-medium rare which is how they should be eaten.

I made this for 3 women who are non venison eaters and they all loved it.

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McVacek

04/07/2012 10:31AM

Season the steaks with corse salt, then sprinkle one side of each with pepper and press it in with your fingers.
Preheat a large skillet over medium-high heat with olive oil.
Add the steaks, peppered side down, and cook for 3 minutes.
Turn and cook an additional 2 minutes for medium-rare.
Transfer the steaks from the skillet to a plate and over them loosely with a piece of foil to keep them warm while they rest.
Return the skillet to the heat and add a drizzle of oil.
Add the 1 onion chopped, 2 cloves of garlic chopped or pressed, and a pinch of salt.
Sauté, stirring frequently, for 3 to 4 minutes.
Remove the skillet from the heat, add 2 shots of cognac or brandy, return it to the burner and light the pan when it "steams".
Once the flame dies down add 3/4 c. beef stock and 1/4 c. heavy cream.
Increase the heat to high and cook until it is lightly thickened.
Add chopped parsley to the sauce, then pour it over the steaks.

we usually serve it with garlic mashed potatoes, or a celery root, parsnip and potato puree (look on epicurious.com)

There's no such thing as bad weather, only bad clothes.

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RaisedByBears99

04/08/2012 02:01AM

For a roast over a campfire - a labor intensive half day affair:

Build up fire, hardwood, maple is best.

Attach wire to hoof end of shoulder or haunch. Scorch and blacken outside of meat.

Attach wire to rope and suspend from tree branch or tripod off to side of fire. Attach stick, about two feet long, to rope - so it sticks out horizontal. Using stick, twist rope. When rope untwists - re-twist. If you have a decent wind, you can try adding a "sail (large thin board)" to the rope - which will keep the rope twisting by itself. This mostly doesn't work too well. you have to keep the rope twisting.

Depending on your fire - and how close you have the meat to it - should be done (rare) in about four hours. You want this rare.

Looks terrible from the outside - inside - best meat you've ever eaten. Caramelized exterior adds flavor to the point where no salt, or any other seasoning, necessary.

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MeatHunter

05/13/2012 10:03PM

For cooking in the BW, I simply cut the backstraps into medallions about 1" thick. Then lightly dust with old bay and do a hot sear in the pan. That's usually our fist nights meal. Good friends, great scenery, man it don't get much better than that.

Some people see nature as being made "Just for them", and view others as an invasive species.....

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beaver89

06/14/2012 10:36AM

Take your favorite spice mix, (I like emerils) and mix it with Olive oil to make a paste. Liberally cover the loin with this mix. Throw the loin on the grill, cook till medium/rare.

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MeatHunter

06/14/2012 07:50PM

Had to add this one to the mix. This is not for the bwca as you simply can't make it there. Unless you haul in your smoker lol.

Venison Backstrap Fatty with Hen Of The Woods Shrooms.

Start with 2# of sausage, either store bought or home made. I used homemade mild Italian. Place in a gallon size zip-loc and flatten out.

Next, take a nice thick backstrap and cut down the center to open it up.

To this, add some shrooms of your choosing and about 1tsp of minced garlic.

Add some cheese, whatever you think would taste good works.

Next, make your bacon weave. Use the thinner cheaper bacon as it crisps up better than the thick cut stuff.

Toss in a smoker with a temp of 225-250 degrees or and oven if you must, until internal temp of 160 degrees. Venison being safe to cook at a lower temp, however with the use of pork, one must go with the higher temps to be safe. Once done, remove and let rest uncovered for 5 minutes.

Some people see nature as being made "Just for them", and view others as an invasive species.....

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awbrown

06/17/2012 09:35PM

Nothing fancy, but tastes great on a trip.

Keep the open side up

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MeatHunter

06/18/2012 11:34AM

awbrown.....what sorta stove is that your using?

Some people see nature as being made "Just for them", and view others as an invasive species.....

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awbrown

06/19/2012 09:30PM

quote MeatHunter: "awbrown.....what sorta stove is that your using? "

It's a Vital Stove.

See the attached thread for my review from earlier this year

Vital Stove

Keep the open side up

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SunnyDay

06/26/2012 10:01PM

Just tried a new idea for venison roast. Pulled venison. It was great. I cooked the roasts in my crock today. When I got home, pulled it apart and covered it with homemade barbeque sauce. Served on whole wheat toast(we're not much into soggy white buns) with cole slaw. Really good! My new favorite way to prepare a roast.

My cole slaw recipe is a keeper too:
using chopper blade in food processor, pulse onion (to taste), one part oil of choice, two parts sugar, two parts vinegar of choice, salt and pepper. Remove blade and put in shredder blade. Shred cabbage and carrots. Dump all in bowl and stir. Instant cole slaw.

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overthehill

06/26/2012 10:16PM

I have done similar to the first post with a dry rub....sometimes just salt & pepper & garlic powder........sometimes with Montreal.....or TexJoy rubbed. Often just grilled and basted with butter. A clean fast kill, prep, and hang the carcas a few days or even a week makes for some fine meat. Of course the backstraps are fried nearly immediately. You can fix it any way you fix beef. (Without the marbling)

Not to Hurry-Not to Worry

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