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Venison Recipes wanted!
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Primeggister1
Posts: 379
I just got an interesting recipe fom The BBQ Guru. I am just wondering if any of you have had a successful and memorable cook with this game meat (Venison). Any recipe would be appreciated, please rate it as well.
I got to cook this deer up :woohoo:
I got to cook this deer up :woohoo:
Comments
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Bring it to Plano!
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What cuts do you have?
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I pound tenderloin medallions to about 1/2" thick and 5-6" diameter and make swiss steak. Serve over mashed potatoes for a terrific meal.
I loosely follow this recipe with a few modifications:
http://www.foodnetwork.com/recipes/alton-brown/swiss-steak-recipe/index.html -
Sounds good.You gonna make that at Hossfest in Jan.??? :laugh:
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You provide the venison - still on hoof - and I'll cook a mean batch of stew and chili and swiss steak.
I'm hoping to bag 1 or 2 this week, rut's starting up here. -
Wow! That's early.We hit peak rut Dec 1-15.Good Luck!Maybe ya'll will hit 2nd rut here.I hate we missed the smokepole.Thanks for the tip.Maybe another one will turn up soon.I have learned patience is the key to a bargain.
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Here is one I have done several times. A friend of mine has 2 doe and 1 buck so far in South Carolina and for the season his goal is a total of 5. 15 men lease 2500 acres and only harvest 5 each year so as not to over kill.
Here is a pic of some bacon wrapped back strap cooked recently.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=650437&catid=1 -
Richard:
Thanks for the sample! Can't wait to try it. Think tonight may be the night!
Mike -
I have any cut available to me
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Different cuts require different treatment.Loin(#1 best cut) is WAY different than shoulder(only good for grinding or jerky)or ham(good for jerky or grinding or possibly roasts).It will depend on the cut you get what the best method of cooking is.Just like a beef or hog.We need to know that first. It is also good to mix with beef/pork to make sausages.Remember a deer is only a GOAT that lives in the woods.
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Some of the best I remember having was cubing it in about 1" pieces and coating it with fish shake n bake and frying it.
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Because French cows are lean and grass-fed, almost any French recipe for beef works well for deer meat. We hang our deer for about a week and then bone it out before freezing it. I cook the steaks on a grill with mushrooms and/or garlic and sometimes with a bit of teriyaki sauce, leaving them rare, and they're tender and tasty. The stew meat makes great chili and the roasts are good for boeuf bourguignon or daube.
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