Best way to cook venison

Dipped in flower...egg wash.... Flower..... Deep fry.....ranch....boom!


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Treat it like lamb...Front shoulder, marinate in olive oil, oregano, a small amount of mint, black pepper, thyme for 3 days in the fridge. ~4 hrs before cooking add the zest and juice of a lemon or two to the marinade and let it come to room temperature. Baked or better cool over a fire/grill (put a bit of char on it but don't cook much past med rare).

~Bill

 

First thing I always eat is sauteed venison heart...and depending what I have it could turn into fajitas, or a skillet scrambler with peppers/onions/potatoes...but the heart is always first.

 

Seriously, make this or get this made with your trimmings versus sausage. Well, make that too but venison bacon is awesome. I barely get a piece when I cook it on the grill and serve it up on crusty French bread with chipotle mayo and the tomatoes and lettuce of course.

 

This really sounds good.

 

Stir fried with peppers and onions and sliced thin, served ala Philly Cheese Steak.

 

I make meatloaf with ground as well

 

It depends on the cut of meat. I like to use my roasts to make jerky and pulled venison BBQ, I use the burger for sausage and burger (spaghetti meat sauce, tacos, etc), and steaks I like to cut into medallions. The recipes themselves change every time I make something, except my family secret jerky recipe.

 

I do a lot of those already mentioned...another easy one my wife just did this week with my son's backstrap (and we've done with rear quarter steaks).

slice into steaks, but then put back together like a roast (I just like it already sliced for flavor and serving)
put in crock pot
one packet of ranch dressing seasoning over top
fill to top of meat with cream of chicken soup

6 hours...I haven't found a wife or child that does not like it. Goes best with mashed potatoes (already have gravy in crock when done)

Try it!

 

I have thought about trying heart but wasn't sure if it was a taste I would like. I saw Steve Rinella cook a few different hearts on a special episode of meat eater and I think I am gonna give it a shot this year. Any recomendations on how I should try it for the first time?

 

^never heard of ven bacon! Pretty hard to make?


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And it depends on the deer. A young doe? Hell I'll take a lot of those cuts over a beef t-bone, and I work at a steakhouse. Older deer or a buck, we end up grinding most of it and making summer sausage and spiced burger- and JERKY. Inner loins and back straps we keep regardless, and always get Greek style medium rare


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Fried deer steak, chili, stew, bacon wrapped poppers and deer tacos!