Best way to cook venison

Discussion in 'Bowhunting Talk' started by devrieshunter, Oct 14, 2014.

  1. ISiman/OH

    ISiman/OH Die Hard Bowhunter

    Joined:
    Mar 27, 2009
    Posts:
    2,367
    Likes Received:
    4
    Dislikes Received:
    0
    Location:
    Chatham, OH
    Dipped in flower...egg wash.... Flower..... Deep fry.....ranch....boom!


    Sent from my iPhone using Tapatalk
     
  2. wl704

    wl704 Legendary Woodsman

    Joined:
    Jun 25, 2012
    Posts:
    12,476
    Likes Received:
    25,389
    Dislikes Received:
    32
    Location:
    greater-Charlotte NC
    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
     
  3. tynimiller

    tynimiller Legendary Woodsman

    Joined:
    Oct 17, 2011
    Posts:
    11,933
    Likes Received:
    2,559
    Dislikes Received:
    4
    Location:
    Northern Indiana
    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. :)
     
  4. InTheWoods

    InTheWoods Weekend Warrior

    Joined:
    Sep 7, 2013
    Posts:
    131
    Likes Received:
    0
    Dislikes Received:
    0
    Location:
    Minnesota
    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.
     
  5. Muzzy Man

    Muzzy Man Grizzled Veteran

    Joined:
    Oct 26, 2011
    Posts:
    5,364
    Likes Received:
    11
    Dislikes Received:
    0
    Location:
    Montgomery, AL
    This really sounds good.
     
  6. Muzzy Man

    Muzzy Man Grizzled Veteran

    Joined:
    Oct 26, 2011
    Posts:
    5,364
    Likes Received:
    11
    Dislikes Received:
    0
    Location:
    Montgomery, AL
    Stir fried with peppers and onions and sliced thin, served ala Philly Cheese Steak.
     
  7. avant

    avant Weekend Warrior

    Joined:
    Jul 21, 2014
    Posts:
    267
    Likes Received:
    0
    Dislikes Received:
    0
    I make meatloaf with ground as well
     
  8. Spear

    Spear Grizzled Veteran

    Joined:
    Sep 19, 2012
    Posts:
    4,018
    Likes Received:
    82
    Dislikes Received:
    0
    Location:
    Cincinnati, OH
    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.
     
    Last edited: Oct 16, 2014
  9. bz_711

    bz_711 Die Hard Bowhunter

    Joined:
    Feb 19, 2009
    Posts:
    2,363
    Likes Received:
    36
    Dislikes Received:
    0
    Location:
    IL
    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!
     
  10. henson59

    henson59 Die Hard Bowhunter

    Joined:
    Sep 4, 2013
    Posts:
    2,568
    Likes Received:
    707
    Dislikes Received:
    0
    Location:
    Champaign Co IL/ Ohio Co IN
    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?
     
  11. longbowmanjimmy

    longbowmanjimmy Weekend Warrior

    Joined:
    Apr 29, 2014
    Posts:
    211
    Likes Received:
    0
    Dislikes Received:
    0
    Location:
    Crystal lake, IL
    ^never heard of ven bacon! Pretty hard to make?


    Sent from my iPhone using Tapatalk
     
    Last edited: Oct 16, 2014
  12. longbowmanjimmy

    longbowmanjimmy Weekend Warrior

    Joined:
    Apr 29, 2014
    Posts:
    211
    Likes Received:
    0
    Dislikes Received:
    0
    Location:
    Crystal lake, IL
    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


    Sent from my iPhone using Tapatalk
     
  13. gbeshears

    gbeshears Newb

    Joined:
    Aug 26, 2014
    Posts:
    21
    Likes Received:
    0
    Dislikes Received:
    0
    Fried deer steak, chili, stew, bacon wrapped poppers and deer tacos!
     

Share This Page