[Zackmeister]

I shot my first deer on opening day last weekend and I was wondering if y'all had any good recipes. My dad and I are trying to decide what to make with the meat that we could get Mom to eat. :)

[SADshooter]

Grind, pan-fry, or marinate.

Ground venison mixed with something fattier makes great burgers/meatballs/meatloaf/saausage, etc. Nothing much better than tenderloin medallions dredged in seasoned flour and pan fried. Marinate roasts or steaks in the flavors of your choice (soy, red wine, garlic, juniper, whatever) and be careful not to overcook.

Others will be along with search suggestions and creative details.

Congrats on the first one. Enjoy.

[erik the bold]

Marinade venison steaks (refrigerate) in sealed zip-lock bag in the following for 4-6 hours:

1/3 cup orange, lemon, or lime juice
1 cup Coca-Cola or Pepsi
2 tbsp soy or teriyaki sauce

After 4-6 hours, clarify 4 tbsp of butter in small pan (warm and remove foamy stuff)

Remove venison steaks from marinade, pat dry.
Lightly sprinkle steaks with McCormick Montreal Steak Seasoning
(as a nice alternative, use some Drakes Fry Mix instead of McCormick's) http://www.mccormick.com/productdetail.cfm?ID=6209
Heat clarified butter in cast iron skillet to 350-375 degrees
Place steaks in skillet, cook 3-4 minutes per side (for 1" steak, medium)
Remove steaks from skillet, place on serving platter for 3 minutes
Carve steaks on an angle to vertical, serve immediately

Serving suggestion: serve with wild rice and mushroom gravy ;)

Other suggestions:

Aldo's Spices in the UP of Michigan sells make your own sausage kits (yum!)
www.aldosspices.com p/n TC-111 $5

Go to the bookstore and buy Ted and Sharmane Nugent's book "Kill it and Grill It" Lots of good recipes there........

[RCL]

Bunch of good ones here..........

http://huntingpa.com/Game%20recipes.html

[countertop]

Make a nice mixture of homeade herbs provance

(1)basil, thyme, lavender, marjoram rosemary and sage
(2)couple of stalks of FRESH fennel root split lengthwise
(3)garlic.

Sprinkle #1 on the roast
cut deep slits and place #3 inside (vary by taste) and lay #2 over top.

place roast in pan. Place a bit of water in bottom. If you want, you canalso throw some carrots, potatoes, etc. in bottom of pan.

Place in broiler for 10 minutes or so (again, vary by taste and size of roast).

Mmm Mmm Mmm.

[Roadrunner]

Venison Burgers

I've had alot of success adding 10% - 20% pork fat to my venison while putting it through the grinder. I think I have the proportions correctly:

4-5 lbs. venison
1 lbs. pork fat

Grind together. I use an attachment to my Kitchen Aid mixer to grind up my meat. When everything is put through the grinder, stir it a few times with a spoon to make sure the fat is evenly mixed. Form into patties seperated with small sheets of wax paper and freeze.

If you want to jazz up your venison burgers
(1) add one packet of dried French Onion soup mix to the ground Venison, and
(2) hit the mix with Lee & Perrins Worcestershire Sauce.

[Quickdraw Limpsalot]

This is going to sound a little wierd, but I PROMISE YOU WON'T REGRET TRYING IT!

My all time favorite way to prepare deer is to cut the tenderloin, backstrap, hamsteaks (whatever) into thin butterfly steaks and marinate overnight in.....
WISHBONE ITALIAN DRESSING.

Grill it up (don't overcook) after marinating and enjoy the best dang venison you've ever had.

[Lennyjoe]

Marinade steaks in Dales Seasoning Sauce and grill Medium Rare and enjoy.

If you have a meat slicer, slice meat thin and marinade in Terriaki sauce then put on dehydrator for jerky(my kids love it). Can also make it with some crushed red pepper for added heat. Also can make steak-um style sandwiches (green peppers and onions added of course) with the thin sliced meat.

Go to the market and get some beef fat and grind it in with the meat to add a bit of oil for enhanced flavor and frying.

Chili in any form is excellent with Venison burger.

[smokemaker]

My wife has done the Italian dressing marinade for a few years now, and I can vouch, it's really good, especially with grass fed deer, as opposed to grain fed deer, which have a milder flavor, and can generally be prepared with less doctoring.

[Ktulu]

Go to the bookstore and buy Ted and Sharmane Nugent's book "Kill it and Grill It" Lots of good recipes there........

I'll second that. We especially like the Venison Stroganoff.

[twoblink]

I have two recipes that are sure things:

http://shop.chefpaul.com/ProductImages/STE201.main.jpg
Sprinkle generously onto a steak, put onto the barbee... I love this stuff..

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Get the ol' family crockpot out
Cut meat into 1" cubes. Put in about 4lbs.
Drop in a potato or 2
Drop in a carrot or 2
Drop in some celery chopped up
Drop in 4-5 Mashed Tomatoes
Sprinkle some Italian Seasoning in there
Some cracked black pepper
Fill the pot with water until everything is under water

8 hours later... Yummy Yummy in your Tummy. If you drop a beet in there, you can make kind of what I call "Deer Borsch"..

If you don't like the tomatoes, substitute it with a can or two of "Campbell's Cream of Mushroom"... 8 hours later...


:p :p

[Remington788]

Chili in any form is excellent with Venison burger.


What he said.

[mrbill]

here are a couple of my more basic recipes that i use

mrbill's backstrap mignon-
take one backstrap(or half).
wrap in copious amounts of bacon(raw) roundwise
pin bacon to backstrap with toothpics
cook slowly over medium heat(preferably on a grill) until desired doneness
make sure to turn the backstrap for even heating
slice backstrap into filets by cutting between the bacon slices


mrbill's garlic&herb steaks-
mccormick makes a "garlic & herb seasoning"
mix this with margerine or softened butter
spread over a steak and cook
each time you turn the steak, spread on the side that is now on top

ps- this works for any type of steak(beef, venison, pork...etc)


mrbill's pulled venison bbq-
take one venison(or beef or pork) roast
rub on a mixture of salt, paprika, pepper, brown sugar, onion powder, cayenne pepper and garlic powder
let sit in fridge for 24 hours
then add some soy sauce, teryaki sauce, olive oil, lemon or lime juice, liquid smoke, worchestershire sauce, cider vinegar and hot sauce
let sit in fridge for another 24 hours(or more if you like)
make sure to turn every few hours so the marinade soaks into all sides
take out of fridge and let come to room temp(save as much of the marinade as possible)
once at room temp, slow smoke that sucker as long and as low(temp wise) as you can,basting every 30-45 min with leftover marinade
when it can be pulled apart(or you can't take it anymore) it's done
eat by itself or with your fav bbq sauce

enjoy!

[erik the bold]

I'll second that. We especially like the Venison Stroganoff.

I really like the maple/bourbon sauce (was supposed to be for pork) drizzled over Drakes dry fried backstrap :D

[12 Volt Man]

For me it is hard to beat just coating it in flower with salt and pepper then frying it up in a little olive oil. I could eat that every night.

[Atticus]

I second the Prudhommes....make evrathang mo betta.