Venison Recipes wanted!

Primeggister1 · November 2010

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:

hornhonk · November 2010

Bring it to Plano!

Hoss · November 2010

What cuts do you have?

Fidel · November 2010

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

Hoss · November 2010

Sounds good.You gonna make that at Hossfest in Jan.???

:laugh:

Fidel · November 2010

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.

Hoss · November 2010

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.

Richard Fl · November 2010

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

Lawn Ranger · November 2010

Richard:

Thanks for the sample! Can't wait to try it. Think tonight may be the night!

Mike

Primeggister1 · November 2010

I have any cut available to me

Hoss · November 2010

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.

dhuffjr · November 2010

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.

RiverFarm · November 2010

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.

Venison Recipes wanted!

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