Venison

captaincraigb

I have a whole bunch of vension. (herd needed thinning) Roasts and Steaks, ground. anybody have any suggestions(other than italian dressing)?

YB

captaincraigb,
We have cooked this for years and it has always turned out good.
Larry
[ul][li]Venison Roast[/ul]

Wise One

captaincraigb, I took a venison ham for EGGtoberfest and deboned it. I then butterflied it as much as possible to get a large surface area. I seasoned it with some greek seasoning rub and then put on a layer of feta cheese and spinach. Rolled it back up, tie it up with butcher twine and cooked indirect at about 350 until I got an internal of 140 (it actually went to 150). Sliced it and it was delicious.

Banker John

captaincraigb,
I believe God made venison to be cooked over lump charcoal! We eat if often and is the main source of red meat around here. Steaks around here are cooked the same way as beef steaks. Roasts are cooked the same way. Depending on the cut of roast, you have many options. You can make a pot roast in cast iron with onions, potatoes, celery & carrots. You can rub a roast with your favorite rub (I prefer Dizzy Pig cow lick [thanks Chris]) and cook indirect at 350 until internal is 141 for medium rare-medium. For the ground, you will need to know how much fat was added. Venison is a lean meat and if the 'butcher' did not add fat to the meat at time of grinding, you may want to have it re-ground and have fat added to the existing ground meat. With ground venison, you can prepare meatloaf, burgers, chili.[p]The list goes on & on. You can cook venison the same as you would any cut of beef. The nonsense talk of venison being tough is a direct result of the methid of slaughter. If a wild animal is run by dogs and then after running a few marathons is shot at several times, wounded and dies a painful death, expect shoe leather. On the other hand, if the animal was harvested with a clean shot with surgical precision, no endorphins would have been released into the meat and the venison will be as tender if not more tender than beef.[p]Enjoy and please let us know how you decide to prepare your venison and the results you end up with.[p]Banker JOhn

captaincraigb

Banker John,
thanks, I've lucked on some good property, have herds of 20 to 30 come in on me. Unlimited does, take as many as you want. I cut some of them myself, I know neither the butcher I use or I put any fat in(wife objects). We make a bunch of meat loafs, chiles and burgers. italian covering a roast in a crock pot is hard to beat. just looking for some EGG ideas. I have a few whole (small) hindquarters I need to do something with. Thanks for your help

Banker John

captaincraigb,
My wife objects to the fat addition. I opted for the stealth fat method. This last year, I took the meat to my butcher to make burger and requested PORK FAT to be added. Ad Emeril says, "Pork Fat Rules!" Once made, I made burgers on the Egg and Mindy absolutely raved about them. I let her know that I will take the venison to 'my' butcher.[p]As for the small hindquarters, Try separating the muscles apart. Look for the one that is football shaped. I don't know the cuts... I'm a banker. This is my favorite. I think it is called a top round in beef terms.[p]To egg this football, coat with your favorite rub and egg at 350 until an internal of 141.[p]If you have any loin, try the drunk & dirty tenderloin recipe. This is so good, it has been requested for Easter dinner with the family. (of course, they may just want my backstrap! LOL)[p]BTW, need any help thinning the herd?[p]Banker John