Please post yours! Just got my deer back, and I'm pretty excited to get in the kitchen. I got some roasts this year for the first time. Anyone recommend a recipe for them? What about you homemade jerky folks?
I have posted a couple in here, one for stuffed venison and one for venison ravioli. We recently used some backstrap, cut into thin strips, with our version of fajita seasoning, and had some mighty fine fajitas. Another thing we did with a backstrap was cut it from the end in very thin slices, seasoned, then cooked very hot and fast and then mixed with a tomato based vegetable sauce and over rice. We have 30+ cookbooks and I like to look through them for beef recipes and then use venison in the place of the beef.
All I really do is cut backstraps, a few roasts and the rest to grind. Backstraps and tenderloins I've tried several different ways over the years, but always go back to what I like the most and very simple. Simply marinate them in worcheister sauce, garlic, salt and pepper and toss them on the grill. Roasts I usually crock pot for 8 hours with cut up red potatoes, onion, carrot, celery etc.. Just tried a BBQ roast which was pretty dang good. Couple cans of Dinasour BBQ sauce at the end and makes pulled pork/venison sandwhiches 80% of our stuff is grind. We smoke a lot of jalepeno and cheddar summer sausage (which is the absolute best stuff I've ever had). We'll make all kinds of stuff with grind. Snack sticks, keilbasa, hot italian sausage, sweet italian, breakfast sausage, etc......
Besides just grilling my steaks on the grill this Is the most common way I cook my venison steaks... I coat my steaks (loins or steaks I cut from the back quarters) In Fry Magic. My steaks are about 1/2 Inch thick. I then brown them In some grease. I then take them out and put them In a cake pan that's filled with white rice and cream of mushroom soup. I'll then dump some water In the cake pan too and sprinkle some pepper and Lawry's seasoning salt over the rice and cover the cake pan with tin foil and put In the oven at 375 degree's for about one hour or so. It comes out very tender. It's my favorite way to eat venison. If I'm cooking on the grill I like my cuts to be about 3/4th an Inch thick. Their juicier that way and not dried out.
I don't grind anything, so every thing is used as steaks or roast. One of my favs is venison steaks marinated in red wine and italian dressing. Dice up some onions or garlic and pan fry. Simple and great tasting.
Get deer, butter, salt and pepper, garlic, olive oil, onions and frying pan. LOL OR... BBQ Venison Hindquarter BBQ venison hind quarter. Bone it off the deer keeping it whole. Skin off the garbage and fat. When you're ready to cook make sure you've skinned off all the junk. Soak the meat overnight in salt water in the fridge. Lots of salt. You may want to change the water once before bedtime. The next day, take it out, drain, skin off the garbage. Prepare a package of McCormicks plain meat marinade according to the package instructions. Poke some holes in the meat all over with a fork. Marinate the meat in it for 20 or 30 minutes. Make some strings to tie it up and lay them out. Lay some strips of bacon across the strings. Lay the meat out across the bacon. Put a couple slices inside and roll it up and tie it into a nice roast. Cook slow on rotisserie over hickory or misquite until done. I like it done. The outside is to die for. We used to have a neighborhood cook out every summer. Everyone brought their own hotdogs and hamburgs. Well, I was on the culdesac where they held the thing so wheeled my grill and a cord for the rotisserie out to the street where we had the grills. Instead of burgers I started the venison about 10 AM. The men, women and children of the neighborhood, most of which were undecided about hunting(I was the only one in the 23 houses that owned a gun or anything. ANYWAY, they all started gravitating by the grill after 12. I had some forks and a couple sharp knives out. They started whittling on my venison around 12:30 or one. I never took it off the rotisserie before they had just about eaten the whole thing. They'd slab off a piece, dunk it in the BBQ sauce and pig out. THAT day they all said I could have venison as often as I wanted just as long as they got to come. It was thereafter a fixture in the neighborhood picnic as long as I lived there. LOts of hotdogs and hamburgers didn't get eaten. If you don't want to serve a big crowd you can cut the hindquarter in a couple pieces...but it just isn't the same as watching the hind quarter off a 130 pound deer cooking on the rotisserie. Serve with the following BBQ sauce. 1/4 Cup brown sugar, 1 1/2 tsp. salt, 1 cup catsup, 1/4 tsp pepper, 1/4 cup apple cider vinegar, 1 tsp. chili powder, 1/4 cup worcestershire, a few drops of tabasco, 1 cup water. Combine all ingredients in boiler. Bring to a boil and boil hard for 2 min. Store in refrigerator. Keeps forever. Just heat it up when you need it.
Would LOVE to get a look at some of those recipes man...........we have a ton of venison this year and I'm looking for some new ideas..........mostly stuff like you listed above. One of my all time favorites (for everyone) is to take my deli slicer and slice up a few lbs of whatever steaks or roasts you have to the thickness you prefer (1/4" max though). I put a bunch of mushrooms, fresh garlic and red onion in a pan and cook them until the onions are soft (medium heat)...........salt and pepper the meat and a quick few minutes in the pan with the onions and mushrooms until it just starts to brown. In a crock pot I have waiting a mixture of mushroom soup and brown gravy of choice (IMPORTANT: don't thin with milk or water as the juices from the meat and onions will do that for you). Contents of pan into crock and simmer for as long as you wish (4-6 hrs will yield meat soft as butter). I serve it either over mashed potatoes or on a roll with topping of choice (mustard and horseradish for me). Don't expect many leftovers GREAT for deer camp BTW (as if that needed to be said). I took one of the tenderloins from the 2 does we just killed and cut it into medallions about 1 inch thick and fried in a cast iron skillet of butter and fresh garlic along side some sea scallops. Not sure it gets much better then that.
Good stuff in this thread. Atlas I'm heading to camp in a few to go hunting. I'll grab some recipes and post them up. Telling you that jalepeno summer sausage is absolutely delicious. I'm also a big fan of the snack sticks. Yeah that right there is as good as it gets. Butterflied loins or straps with some big plump scallops...... oh my..... gonna have to go kill a doe tonight.
Sweet...............sounds delicious. Can't wait to try them. I have a smoker, commercial dehydrator, sausage stuffer, slicer and tons of meat so I can TRY to make pretty much anything. Hunting tomorrow and saturday myself. Good Luck
Serve this one to those peeps who don't believe venison is tasty. Serve over rice. Take vension chops (as many as you wish). Throw them into pot (cut off any fat first). Add 1 pack Liptons onion soup mix. Add 2 cans cream of mushroom soup with garlic. Pour about 1 liter or more of Ginger Ale over it all and mix. Let simmer for 3 hrs. Stirring occasionally. Put into fridge. Next day pull out and simmer for another 45-60 minutes... adding mushrooms if you like them. Then serve over the rice. Meat will be so tender you can cut it with a spoon. (Important note: never let the Ginger Ale line fall below the meat level.. add more if needed.)
We whacked another big doe this weekend to round out at an even 10 for the year. Ready when you are (that goes for anyone else who wants to toss a recipe out there) Made some sausage last night.........some sweet with green peppers and onions diced in and some spicey with pepper jack and cheddar chunks. Came out GREAT!!! I also talked to a local butcher who runs a deer processor for extra cash.............he is gonna hook me up with some seasonings for sausage that he says blow any pre-packed mass market stuff right out of the water. I'll keep you posted
