Go ahead and throw out random ways you cook venison. Backstraps, tenderloins, roasts, grind, smoked, steaks, etc.... Lets' hear them. Just when I think I've cooked venison every way possible I hear of something different and try it. Always looking for something new. My claim to fame is the jalepeno and cheddar summer sausage that I smoke. Simply out of this world. Yesterday i tried a recommendation from a buddy for some venison /pulled pork BBQ roast. Came out absolutely amazing and as simple as could be to make. Of course most everything taste pretty good dunked in BBQ sauce, but this will be on my list for years to come. I just got done splitting about 120 lbs of meat and planning on making some more summer sausage, snack sticks, breakfast sausage, kielbasa, hot italian sausage, beef jerky and some just regular burger. Have about another 200 or so lbs. to make into something after that. Looking for something new.
Saturday night, I cut some tenderloin into 1 inch medallions, seasoned with olive oil, salt and pepper, seared on cast iron skillet till medium rare, then made a simple red wine reduction sauce with chalets and garlic to put over the top. Served with some cherry tomato-basil oriechiette pasta with olives and feta tossed in and a good wine. Perfecto.
I always used this simple way for doing backstraps......make a mixture of Italian dressing and Montreal steak seasoning,. and marinate the backstraps in this for 24 hours, then put on the grill until medium rare.....enjoy with some grilled asparagus and your favorite cold beverage...Life don't get much better !!
I just cook it. If you have to marinate this add that and the other then your just trying to hide the true taste IMO. It's wild game not beef. I do use a little Worstister Sauce on both however.
One of my favorites is the neck roast. I take the neck and fry all 4 sides in bacon fat in a cast iron skillet. then put it in a crockpot with a packet of french onion soup mix, 2 beef boulion cubes and some water. Cook on low for 10-12 hours, or high 5-6 hours. when done, shred the meat (it will fall of the neck bone) and put on fresh rolls. I do not add any kind of condiment, but friends will add horseradish, mustard, etc.
