Venison/Game Recipes

[Jen-pi]

Im a big fan of bacon wrapped back-strap! I cut slits in it too and put garlic cloves inside before baking.

Filet mignon de la venison!!! I got some backstrap in the fridge chillin'. Time to get out a package of bacon did I mention

Oh yeah baby! Doesnt get any better than that!

 

[FarmerDenise]

We ate the backstrap first thing! I can't even remember how we cooked it, but it was so nice and tender

 

[Jen-pi]

We always cut out the tenderloins and fry them up. Make the meat processing go just a little bit better knowing how yummy it is!

 

[miss_thenorth]

Time was against us as far as eatin the good eats right away, but we took out the tenderloin when we hung the carcass up. Basckstraps came out first thing this morning, and they are in the fridge chillin. Unfortunately, I have to go to my sis's and help her move tomorrow, wo they will have to wait one more day....... But theya re worth the wait.

 

[Bethanial]

BIL made some jerky with the deer he got last weekend - too little to do anything else with, he said. I'll try to acquire his recipe - I know it involved soy sauce, garlic powder, onion powder, and liquid smoke. Or are those not acceptable ingredients as far the sulphites issue is concerned?

 

[aggieterpkatie]

We eat a lot of venison, but we've found we prefer mostly ground meat. We eat the loins and get some minute steaks (thin, like for cheesesteaks) but get most of the deer ground. Sometimes we'll get a couple of roasts for jerky.

I make my own jerky seasoning, and I prefer to use sliced meat, not ground. I'll make a marinade with soy sauce, bbq sauce, worcestershire sauce, garlic powder, onion powder, liquid smoke, molasses, steak seasoning, etc. Pretty much anything I can find in my pantry that I think would be good. Somtimes I make it spicy, sometimes not. Then I slice the meat thinly and let it marinade for overnight, then put in the dehydrator.

For tenderloins, one of my favorite recipes is:

-slice the tenderloins into 1" (or thinner, depending on your preference) medalions
-place in an aluminum foil lined baking dish
-cover meat in a can of cream of _______ (whatever you want) soup
-cover with slices of bacon
-cover with more foil

Bake until done. Oh em gee this is good!


I canned cubed venison steaks this year in a simple beef broth and I loved the way it turned out! It was a great way to use up the steaks that we like the least.

 

[Bethanial]

I canned cubed venison steaks this year in a simple beef broth and I loved the way it turned out! It was a great way to use up the steaks that we like the least.

Sweetheart! LEAST FAVORITE! Pack those bad boys in dry ice and mail 'em to me!

Okay - Venison Cube Steak Heavenly Deliciousness

Soak cube steaks in buttermilk (or a combo of milk and PLAIN yogurt) 30+ minutes
While the meat is soaking, make your frying flour mix:
LOTS of flour (I've used everything from bleached all-purpose to whole-wheat to a mix thereof - whatever's handy. IMO, bleached all-purpose tastes best), eyeball approx 1/4 of a gallon ziploc bag
tablespoon-ish EACH salt, garlic powder and onion powder
depending on your family's spicy preference, 1/2 - 2 tablespoonish black pepper
teaspoonish+ (family's preference) ground red/cayenne pepper
Close the bag, and shake/smoosh until everything's all mixed up

Heat up approx 1/2" oil in biggest skillet you own. When it's ready (water droplets sizzle readily), start taking your steaks out of buttermilk, cover in flour mix, then fry 'em up! Approx 5 minutes each side, JUST until cooked, and it's melt-in-your mouth tender
(I know it's NOT done if I pull it out of the grease, set it on the paper-towel lined plate, and it's oozing a bit. Just pop it back in the grease, and all is well! Beef cube steak DOES need to be cooked forever to get tender, but not the venison.)

Notes: I keep leftover flour mix in the bag in the freezer. Just add more flour/spices to it as it runs low. For chicken or fish, I replace some of the flour with cornmeal. (Every meat has it's own bag of flour.) I strain leftover oil into a mason jar and keep it until I'm frying something else. I'll use the same oil to fry french fries, chicken, steaks, etc. Exception - if I fried fish, that oil is ONLY used to fry fish in the future.

You're on your own for gravy "recipe" - unfortunately, if gravy directions don't involve "boil water" and "tear open packet of gravy mix" I'm hopeless with it.

 

[framing fowl]

Honey! You're from the South! You know the right way to fry stuff!!!

We fry our venison pretty much like you but then add onions and sweet potatoes.

 

[Denim Deb]

Ok, the venison cubes reminds me of something from when my nephew was little. He and his brother referred to parts of the male anatomy as cubes. His father got a deer, and he and his wife were discussing how they were going to cut it. My nephew got real quiet, then said. I don't want to eat the deer cubes!

 

[Bethanial]

Honey! You're from the South! You know the right way to fry stuff!!!

We fry our venison pretty much like you but then add onions and sweet potatoes.

Thank you, thank you *takes bow* My sister (only half-jokingly) calls me the queen of the deep fryer

Yes, many people do add onions - I don't care for them, so leave them out. I also prefer my steaks "dry" as opposed to "wet" - which is not the norm for these parts - translation: I don't coat my cooked meat in gravy until it's on my plate. Many, once the gravy is made, put the cooked steaks back in the skillet with the gravy and let the breading absorb the yummy goodness, but I just happen to like the crispiness of the breading, and you lose that if it soaks in the gravy

So are you saying you put sweet potatoes in the gravy just like the onions, or as a separate side dish?