Venison....

[InletBchDweller]

Mr. IBD is back from the annual hunting trip and we have meat to boot.

I always country fry the back strap and serve with milk gravy. Does anyone else have any other good recipes they can share? He is taking it to get ground today and before he did I wanted to see if I should save a roast or something else if someone could tell me how they like to cook it.

 

[scooterbug44]

Did he get a buck or doe? Buck, especially an older one, just save the tenderloins and use the rest for jerky/sausage. Doe get the tenderloins and all the steaks you can.

The tenderloins (is that what you mean by backstrap?) are fabulous cooked on the grill wrapped in bacon! After cooking you slice it (and remove the toothpicks) and serve w/ the bacon still on. Very good w/ wild rice.

Papa Scooterbug also has a recipe where he lightly coats pieces of steak (4-6 oz and 1" thick) with a flour based mixture and then then pan sautees them and serves with a boursin cheese sauce.

He and my brother also destroy the kitchen making venison jerky w/ the good scrap. (Other scrap goes to the sausage that is my staple for trail lunches.)

There's also an oven roast w/ french onion dressing packet or rub, but I can't remember if that is elk or venison.

 

[ShallowsNole]

I lost my taste for venison as a meat to be used in a meal around the time I hit puberty. However, Fuzz's family has tricked me twice - once with venison jerky, and once with sausage. Pretty dang good both times!

 

[scooterbug44]

I like the Northern Midwestern whitetails - corn/grass fed, larger animal, and not as gamey tasting.

Mama Scooterbug prefers elk to venison, neither of us is fond of Western mule deer.

Sometimes she goes to far when she wants to use up meat in the freezer though - elk meatloaf and elk tacos

 

[Andy A]

Here is a Louisiana marinade from my wife's father you might want to try.
In a deep crock, mix one fifth bottle of good red wine, one pint of wine or tarragon vinegar, two hot peppers or peppercorns, four bay leaves, 1 tsp.salt, 1 tsp. sesame seed, four sticks of cinnamon, two cups of minced shallots, 1 tsp.dry mustard (optional) 1 tsp.thyme, 1 tsp.shaved ginger, 1/2 tsp. basil, 1/4 tsp. rosemary 1/4 tsp. sage, 1 tsp whole cloves, two whole nutmegs or equivalent, 1 C. minced celery and one or more tsp. of curry powder (optional).
After mixing these ingredients, add meat (roast) and allow to marinate for 12 to 36 hours. The marinade may also be used for basting after straining and heating.
To pickle game,l cut the meat from the bone, rub with salt and red pepper, and steep in marinade over night. Pour off liquid and put meat in jars. Keep for several days on ice.

Here's one more for Foil Roast Venison ( This would be good for beef as well)
3 to 4 lb. Venison Roast
Meat Tenderizer
1/2 tsp. Basil
1/4 tsp. Garlic Powder
3 strips Bacon
1/4 C. Dry Red Wine
1 envelope Dry Onion Soup Mix

Remove fat from roast. Rub meat with tenderizer, basil and garlic powder. Place roast on a sheet ofoil large enough to wrap it in. Place bacon strips across the roast and sprinkle with onion soup mix. Wrap by making a double fold on top and double folding the sides of the foil up. Place in a pan and roast at 325 degrees for two to three hours (until tender). Check roast fordoneness and baste after two hours of roasting. When meat is done, fold down foil, baste and raise heat to 375 degrees. Return meat to oven just long enough for bacon to crisp up and for meat to brown. (about 10 minutes)

 

[aggieb]

i was just talking with a friend about venison the other night and he sent this to me, because i was curious as well. i had only made venison chili and asked him the different way of cooking it.

The tenderloins/backstraps are the best parts! I make deer wraps or jerky out of everything else.
Thaw out the meat you want to cook. Once thawed, cut off any membrane, fat, and anything that is not muscle. This, combined with the next step will take care of the wild taste.
Take what ever part you want to cook and put it in a sealable container. Fill the container with water. Pour a big handful of salt in and about 1/8 cup of red wine vinager. Seal it up and put it in the fridge for 12 hours.
Take it out and wash it off. Put it back in the container and marinade in Teriaki Sauce, meat tenderizer (unflavored), broiled steak seasoning and lemon pepper for 24 hours.
Before you put it on the grill, make sure the grill is very hot. Put the meat on and sear it to hold in the juice. Cook it hot and fast but don't over cook it. Medium rare is about as done as you want to get deer. It get tougher than shoe leather if you cook it any longer.
For a roast, do the same steps but cook it all day in a crock pot. Use Vidalia onions in with it.
Cook the ground like very lean ground beef. Don't try to make patties out of it, it will just fall apart in the grill. The ground is good for chili, tacos, spaghetti, etc.

 

[scooterbug44]

Have Mr. IBD ask his processor for suggestions too - depending on the processor, they may have a tried and true blend for venison burgers (you cook patties like hamburgers), sausages, or other items.

 

[InletBchDweller]

yummy, all these sound sooooooo good.

I dont know/didn't ask if it was a buck or doe and certainly couldn't tell by the time it reached my house.

He is taking it to a processor but around here they are all backed up until after the new year which means the will have to freeze it before processing. I looked at buying our own grinder at Cabela's but they are $200.

jerky is something I have not done but did see a do it yourself jerky package at Cabela's the other day. I may have to try it.

 

[Matt J]

My recipe:

Pack meat in ziploc bags.
Place ziploc bags in freezer until frozen.
Pack in dry ice.
Overnight to sowal.

 

[Andy A]

My recipe:

Pack meat in ziploc bags.
Place ziploc bags in freezer until frozen.
Pack in dry ice.
Overnight to sowal.

On this one, I'm definitely with you! If you get some, how about sharing? Merry Christmas!