Heck, we've done burgers, backstrap grilled with Montreal seasoning, stir fry, tacos, sloppy joes, (ground) as topping on pizza, roast, barbacoa and probably a few others...it's versatile but lean so don't over cook it.
We use it as our go-to meat for everything--burgers, lasagna, stews, sausage, etc. But we also do the fancy stuff too with backstraps and tenderloins, including: Venison Wellington (just substitute venison for the beef Beef Wellington Recipe - Allrecipes.com) Venison Tenderloin Medallions in a Blackberry Wine Sauce (Venison with Blackberry Wine Sauce Recipe - Allrecipes.com) New Zealand Venison Sliders with Tomato Chile Jam (New Zealand Venison Sliders with Tomato Chile Jam Recipe : Food Network) Pulled Venison BBQ Venison Chili
We like to cut some of our meat into strips about 2 inches wide and 6 inches long,wrap in bacon and slow cook for 3/4 hours,absolutly mouth watering.
We sell portioned sausage mixes with good instruction on every recipe. Very simple process, just follow the directions and you can make Italian sausage, brats, breakfast sausage, and jerky very easily. Also if you call in your order we can send you a pamphlet with some tips and cooking instructions for canning venison. We use Our AuJus base mix for canning and the venison comes out very tendar and a great beef flavor with the wildness completely gone.
I like doing seafood stuffed backstrap. Basically butterfly backstrap and stuff with mixture of cream cheese, lobster/crab meat, seasonings always wrap in bacon. Low and slow on the Weber
My wife found this recipe for moose, but we use it for venison roasts too. awesome recipe, give it a try for venison roast.. you won't be sorry // Tracksoup https://www.ricardocuisine.com/en/recipes/4094-braised-moose-roast-with-mushrooms
just fried up a pack of backstrap I found last night.... Forgot I put it in the kitchen freezer.... meatloaf with mushroom gravy is awesome... pound some ham steak really well, and make minute steaks with it is outstanding... anything you do with beef, do with venison....
I take most of my venison and cut it into mini roast size usually a pound and a half. I let the venison thaw in it's own juices then slice it in about half inch slices. I brush both sides with olive oil,(I use buttermilk infused olive oil but regular oil will work) Then sprinkle with garlic powder and any other steak seasoning. Let it marinate for a couple hours. I cook it on a medium hot grill for a few mintues each side till it is medium rare and pull it off and let it finish on a plate. Don't cook it medium it will get tough.
