Recipe Request/ Venison

Unknown

I am a new "egg" user with a few packages of venison in the freezer, "backstraps', tenderloins and a couple of roasts. Can someone advise me on marinades, cooking temp, wood chips, etc. I would like to do all of it at once for a Labor Day BBQ Event. Any reply appreciated.

Unknown

Allen,
You have described 3 different cuts of venison, so you really don't want to cook them all at once or the same way.[p]Venison is almost totally fat free so you need to be careful or it will dry out while cooking. I can't recommend any specific marinade, but here is how I like to cook the 3 cuts you mentioned.[p]Tenderloins: If what you are calling tenderloin is the small thin muscle that is on the inside of the backbone they are very delicate. I cut them into small medallions and saute them in olive oil with onions and a little salt and pepper.[p]Roasts: I like to cook in a slow cooker crock pot with mushroom soup mix, onion powder, and a little white wine. I would not cook these on the egg.[p]Backstraps: I treat these like a filet mignon. I slice them about 1 1/2 inches thick and wrap with bacon. Then sear them on the egg at about 600 degrees just a couple minutes per side. you may have to partially precook the bacon if the slices are thick.[p]I have never been able to cook the roasts or tenderloin on the egg without drying the meat out.[p]Good Luck with whatever you try.

Steeler Fan

Allen, there are probably a hundred different recipes on venison in the archives. The simple approach if small cook quick and rare. If large (roast), marinade and cook like any roast. I remember that J appledog had a good one hopefully this is it:
http://www.eggheadforum.com/archives//2001/messages/96336.htm. If you need more just let us know. I did one a couple of years ago and sent it to Mad Max, unfortunately did not save and am too lazy to retype. The marinade was whiskey and took a couple of weeks !! But it was awesome. Maybe he kept it but I doubt it once he saw 2 weeks. Forget about it, who has refigerator space for that long. If you really want it, I'll try and figure out the scan on my old printer. I also know that "YB" has a few good recipes that I saw posted.

Unknown

Allen,[p]Try this marinade for venison.[p]3/4 C olive oil
1/3 C balsalmic vinegar
3 T soy sauce
2 T dijon mustard
1 T basil
1 T thyme
1 T red pepper flakes
3 cloves minced garlic.[p]I usually marinate venison tenderloins 6 - 12 hours and cook indrect at 300 degrees until 125 degree internal. This usually only takes about 30 - 45 minutes.