How do you cook Venison

Unknown

Last evening a friend brought over 3 venison roasts. We really do not like deer meat because of the strong taste. We figured that with the egg, it might make a tasty treat. Can you provide me with suggestion on how to tame the flavor, how to season, how long to cook and what temp? Thank you so much.
Butch M

RhumAndJerk

Butch McPherson,
I have not tried it, but see what you think about this recipe.[p]I can still taste the venison tenderloin that was cooked by a gentleman from TN (Tractor maybe) at Eggtoberfest last year. He marinated it in Dale’s steak seasoning and grilled it to medium rare. It was wonderful and I am not a big fan of Venison.[p]I have not tried the recipe linked below, but see what you think.[p]Hope this helps,
RhumAndJerk[p]
[ul][li]Venison Roast[/ul]

djm5x9

<p />Butch:[p]I have not found venison to have a strong taste if processed and cooled quickly after it was harvested. Pictured is a rib roast that was marinated in Italian dressing with some Lawry's. Grill it at about 325º or so to an internal of about 118º, rest covered for about five minutes, the results will be medium rare. Good eating![p]

Chuck

<p />Butch McPherson, My brother gives me roasts on occasion and I like to make jerky with them. This is a pic of three screens of venison jerky (the third one is hard to see on the bottom) toward the beginning of the process. It comes out very good, give it a try. That roast djm5x9 posted looks mighty fine though. Have a good one.[p]Chuck <><