Alright, I finally have a freezer full of my own venison and now it's time to start eating. I have been searching the internet for good recipes but hard to tell what is really good. How about sharing some of your favorite recipes!!!
Yeah in and out as I am heading up to the private to get my deer cart. Then this afternoon me, bro, and cousin heading out for a rifle doe hunt. I work tonight but when I awake tomorrow afternoon I can swing by and drop it off.
Tomorrow morning works. I am heading up north in just a few hours after Logan's ballet class. I am around all morning tomorrow so that will work. Hoping to get out and do a little fishing if you want to join me. My buddy Mark may be coming up to go also.
i use the web to find ones or VS. has a few good ones from time to time. but most of mine come from just trying stuff (in the crockpot of course) diff mix of veggies and a hunk of venison
It all depend on what cuts your cooking. Chipoltle Tobasco has a good recipe for a Marinade in the box when you buy it and I have used it on tederloins and round stakes.
Thanks for the suggestions. I will definetly check it out! Think I am going to figure out something to make tonight! T, that works for me tomorrow morning. Do you remember how to get to my place or do you need directions again? Give me a call when you are on your way just in case I am out on the boat fishing I can cruise back in!
Grilled Venison Steaks The marinade is what makes this recipe. Fresh herbs are added to the dressing to give a more intense flavor to the steaks as they marinade. 2 pounds of venison steaks, cut about 1/2 inch thick 1 bottle Italian salad dressing 1/4 cup red wine vinegar 2 tablespoons olive oil 2 tablespoons of fresh basil, chopped 1 tablespoon fresh rosemary, chopped 1 teaspoon fresh garlic, chopped 1 teaspoon salt 1/2 teaspoon black pepper Tenderize the steaks with a mallet, so they're about half their original thickness. Combine the salad dressing with the other ingredients, and pour over the steaks in a glass, stainless steel or plastic container. Stir the Italian dressing marinade into the steaks, making sure it contacts every surface. For the best flavor, marinate the venison steaks for 24 hours in the refrigerator before grilling. Preheat the grill to medium high, and cook the steaks over direct, medium high heat for 2 to 3 minutes on each side for medium rare to medium steaks...longer for well done. Remember that these steaks are thin, so it won't take much time to grill them.
Worcestershire 'n Onion Jerky To make a batch of this venison jerky, you'll need: 5 pounds of ground venison 2 tablespoons canning salt 1 1/2 teaspoons of Tender Quick® curing mix 1 large white onion, or 2 medium onions, minced finely 1 clove garlic, finely minced 1/2 cup Worcestershire sauce 1/4 cup corn syrup 1 tablespoon black pepper Combine the ground venison, canning salt and Tender Quick®, mixing thoroughly. Press the meat into a large cake pan, cover with plastic wrap and refrigerate. Let the ground venison cure in the fridge for two more days, mixing twice a day. When the venison is mixed for the last time, add the remaining ingredients, making sure that everything is completely mixed together. The best tools to do the mixing with are a pair of hands. Squishing, kneading and pressing do a better job than any spoon can. To form it, the easiest way is to use a jerky shooter. Form it onto the racks of a dehydrator, or onto cookie sheets if you're drying the meat in the oven. Set the oven to 155-160 degrees Fahrenheit, or as close as you can get. It will take four to six hours to dry the cured venison jerky.
Another trick rather than tenderizing is always cook them to the rare side. The stay tender and juicy that way.
I actually cooked some chops on the grill tonight and they were wonderful but you definetly have to leave them on the rare side.
A little garlic salt and fresh ground pepper is great for a quicky but always rare my friend. Venison always seems to taste better when it's yours.
I didn't over cook them at all. They turned out awsome!! Definetly going to be making more of them. And going to try Mechdoc's recipes later this week.
Holy Martha Fricken Stewert already! Put some Montreal Steak Season on and grill medium rare or call Hank, the ultimate venison authority!
