What is your favorite venison recipie?

My favorite it tenderloin aged in the fridge 3-5 days after the hunt. Usually can't wait that long though.

Coat meat well with large grained salt and fresh cracked pepper. Garlic salt never hurts anything but isn't necessary either. I sometimes use a little. Cook rare-medium rare over oak or mesquite coals (not charcoal). That's hard to beat.

This is one of my top 3...and probably what I'll request on my death bed:


Untitled by scarfam, on Flickr


Untitled by scarfam, on Flickr

Man, that looks good. Might have to do that with some backstrap. I am ready for elk season.

Cut into chunks, wrap a half strip of bacon around each chunk, securing a jalapeno slice underneath (with toothpick).

Grill and drink beer.

Made this on a Faberware electric spit, Whole hind leg, deboned, take a knife, make deep stabs with a knife in the meat, inserted 1/2 garlic cloves in holes, how much you use depends on how much you like the garlic, I usually do about 12 pieces or so.(you could accomplish the same with an injector, but 40+ years ago when I learned this recipie injectors really weren't that common) Sprinkle a little bit of salt and pepper all over the leg. As they say in the cook books, "season according to taste" Center it on your spit, you will have to tie it up, set it about as high as the spit allows. Take two sticks of butter and lay it in the drip pan on the spit, it will soon start to melt from the heat of the spit. Sprinkle liberal amounts of garlic powder right in the butter, once again, how much depends on how much you like garlic. Have a bowl ready with a basting brush. As enough drippings accumulate, pour into the bowl and continually baste the meat. Depending on the size of the leg, anywhere from 4 to 6 hours, and depends upon how rare to well done you like it. The ends will tend to be done the most. You can probably use a meat thermometer, don't know if venison runs the same "done" temps as beef. The smell this produces will just drive you crazy and the meat just melts in your mouth. I have probably done it this way 20+ times over the years and never had a bad one yet! Coogs.

I sometimes take butter and Worcestershire (not too much) and get it good and hot in a seasoned skillet. Drop a couple of medallions in and sear the one side, reduced heat and flip, pour 1/2 a beer around them (immediately drink other 1/2 of beer). A little salt, pepper and a couple drops of Louisiana hot sauce on each.

Cover and cook til medium at most.

That, some wild rice and acorn squash..............to me smells like "fall".

Elk, being an Ungulate, is venison. Elk steaks or roast cooked like my wife does!

IWAC said:

Elk, being an Ungulate, is venison. Elk steaks or roast cooked like my wife does!

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I've never had elk but I hear it blows just about every other meat out of the water.

Elk is awesome but if it's all you have you'll want something else. Duck , buck skin or something.

I take my elk or deer depending on how tender of a cut I might tenderize it. Lather with olive oil and spices. Usually garlic, cumin, fresh cracked pepper and sea salt. If you want some zip throw in a splash of vinegar and let it sit for a short time then grill over wood at high heat. You will be happy.

Any cut (back straps easily the best )grilled to taste works well for us..

For more flavor, and to feed those that "won't" knowingly eat deer,
Soaking overnight in zesty Italian dressing, and adding a bit of bourbon and pepper sure makes most of the folks that have eaten on my deck happy.

Ground venison....I had about 1 1/2 deer made into hamburger last season and it's nearly gone. Lots of recipes out there using hamburger like chili, meatloaf etc... I also love burgers over the grill....I mix it up with a bbq seasoning mix, worchester sauce and lots of chopped onions...yummy.
This year I plan on grinding up another one for just jerky. By the time you dehydrate it, one deer doesn't make that much of it.

Ground venison.
Now we're talking, haven't had to buy ground beef in years.

A lot of chili, taco, meatloaf, and spaghetti dinners under my belt.
And truly thankful for that.

The traditional southern way of cooking backstrap is pretty good, in the old days it was tenderized using the mouth of a glass Coke bottle (or a hammer), coated with flour, and fried.

Some of the large muscles in the hindquarters make a good roast in the crockpot.

Smoked deer sausage is hard to beat if it's done right.

Stuff hind quarter with garlic cloves, olives, and onion slices. Coat with lemon pepper, garlic powder, and Tony cacheres Cajun seasoning. Put in roasting pan with two cans of beef consumee. Cook on grill or oven at 275-300 till med. Rare to medium. Slice thin and serve with warm bread. That recipe has fed any number of people who "don't eat venison."

How is venison pronounced? Ven-iss-un? Ven-iss-in? Ven-is-in?

Bobson said:

How is venison pronounced? Ven-iss-un? Ven-iss-in? Ven-is-in?

Click to expand...

venison
[ven-uh-suh n, -zuh n]

Got to say this site is weird. No section for recipes just helter skelter here and there.


Mom's Venison Baked Beans


1 lb thick sliced bacon, diced
~ 1 lb ground venison
~ 2 large sweet onions, diced
~ 48 oz jar Great Northern beans
~ 1/4 cup dark molasses
~ 3/4 cup brown sugar
~ garlic salt
~ pepper



Fry the bacon together with a little bit of the chopped onion until almost done. Remove and drain.

Fry the venison with some of the chopped onion. Use more onion than with the bacon. Remove and drain.

In a large bowl combine the beans, molasses, sugar, garlic salt and pepper to taste.

Add the bacon, venison and the rest of the onion. Mix together.

Pour into a baking dish or roaster.

Bake uncovered at 350 degrees for 1 1/2 - 2 hours.

Serve and enjoy.

"For a different taste, cook 1/2 lb of maple flavored breakfast sausage together with the ground venison." - Scott

Al

my favorite is an odd one. Venison subs. I take about a 1 1/2-2lb chunk of well trimmed frozen meat. (it can come from any part of the animal as long as its clean pure red meat) I use one of those long bladed razor knives to slice it as thin as I can. Thinner the better especially if its not a choice cut. Fry it in BUTTER with a large sliced onion, a few cloves of garlic chopped up, 8 oz can of mushrooms a small pack of pepperoni and a good sprinkle of Monterey steak seasoning. (I like green peppers in it too but the wife wont eat anything fried even near green peppers so ive leaned to go without) Fry it till some of the meat gets crispy on the edges. Then I take a loaf of homemade French bread and slice it in half like a sub sandwich. Take good old kraft American sliced cheese and cover both sides of the bread with it. Then put a good pile of mozzarella cheese on top of that and throw the bread in the microwave for about a minute to melt the cheese. Throw the meat mixture on and enjoy. You will never buy a steak sub as good. Theres something about the flavor that the venison brings especially when its got just a tiny bit of crust. remember slice it THIN and don't be afraid to over cook it. Its so thin that even a well cooked clean peace of front shoulder meat will be tender. So much so that I would never wasted good back strap meat on this recipe. Im the camp cook at camp and have MANY good venison recipes but the guys at camp start begging for venison subs the first day there.

^ If I get my deer this year, I'm trying this. Idk if it's just cause it's lunchtime or what, but this sounds amazing.

I keep it simple most of the time with venison. My favorite recipe is very straightforward, and not really a recipe at all.

I like to just slice the backstraps about 3/4" thick and pound them out with a meat mallet. Dip in some milk or buttermilk and then dredge in flour seasoned liberally with black pepper and salt. Pan fry just long enough to cook the blood out of it, then make gravy with the pan drippings.

It's simple and it's perfect IMO.

Now, every now and then I'll get a wild hair and want to do something a little different. I'll do everything the same, except I'll put a package of dry ranch seasoning in the flour. Mmmmm it's good.

I wont repeat what has been said above but will add,

Venison cutlet, slice thin and pound it thinner. dip in an egg wash and coat with seasoned breadcrumbs and fry.

Ground venison makes for an amazing lasagna.

Hank Shaw's venison chili is awesome, as are most of the other recipes that he posts on his web site. His venison heart marinade is great too. Also love the wild boar chilendron.
http://honest-food.net/2011/05/10/venison-chili/