venison recipies

NiciS72

ok, they are currently marinating in my fridge with a cup of homemade red wine, 1/2 cup of cider vinegar, 1 tbsp of soy sauce, hald a chopped onion, 3 chopped garlic cloves, some thyme and rosemary. i figure i give them about 10 hours and cook them up tonight at about 7pm.

Is that 7p.m. EST? What's your address? Sounds awesome. You'll have to post how you cooked them and how they tasted!

Mom2rh

Tenderloins? Barbecue for 3 minutes each side (if they aren't that thick)...those are the best cut and so tender. Don't overcook it.

bopper

Venison back straps are awesome. The best part of the deer. I come from a family of deer hunters and this is so good. I just cut them into small pieces and put them in a fry pan with some butter and onion and cook like that. They only take minutes to cook as they are cut in smaller pieces. We them put them on toasted hamburger buns. Just be sure not to over cook or they can become dry. Lucky you!

KristynStephens15

bump

jljohnson

Deer season is coming up soon, and my husband usually hunts enough for us to use year-round. I'm getting some great ideas, so thanks to those that already posted. I'll add 2 of my favorites too:

Slice into medallions. Fry in a pan with butter until medium/medium-rare (only about 3-5 minutes per side).

Top the whole tenderloin/roast with a layer of garlic salt, then a layer of fresh ground black pepper. Roast at 350 degrees for about 15 minutes. Top the roast with slices of butter, and continue to roast for and additional 20-30 minutes (depending on the size of the tenderloin). Remove from the oven and let sit for about 5 minutes to continue cooking. Slice and serve.

We have another great marinade with ginger, jalapenos and soy sauce, but I don't remember it off the top of my head. If anyone is interested, message me.

rybo

Wow, I don't give my backstraps away.

Lots of good ideas here, and I see you;ve already picked one. I prefer my backstraps with just "light" seasonings, as I don;t liek to drown out htier natural flavor.
A simple yet tastey meal for me is slicing them really thin, sauteeing some mushrooms & onions in butter. Then frying up the meat(it only takes mere minutes) and then you can eat it like that, put on a good sub bun, add some cheese, or make any kiind of side t go with.

elemstuck

Take those backstraps and simply season them with some Montreal Steak seasoning and grill them to medium rare. That is all that needs to be done to this awesome piece of meat. My wife and sons both like them just as much as a good ribeye.

elemstuck

Any others people would like to share?

bethgrayster

I like to marinade venison in red wine, maybe just a touch of olive oil...it's a very lean meat so you don't want it to dry out. Crock pot is a good idea with some veggies...carrots, celery, onions...garlic, I like to also add fresh herbs like thyme and rosemary...could even through in a bay leaf!

I vote to do the do the same. And I agree with others that you are super lucky that a friend is just giving this to you. I just got my first deer of the season back from the processor Saturday!

rachemn

Take those backstraps and simply season them with some Montreal Steak seasoning and grill them to medium rare. That is all that needs to be done to this awesome piece of meat. My wife and sons both like them just as much as a good ribeye.

LOL! Did exactly the above on Sunday with the backstraps from my son's doe. So good!

paulwgun

From what I can gather a back strap is the fillet, you don't want to be braising that or cooking in a slow cooker
cut in 11/2 inch to 2 inch steaks wrap back bacon around each secure with string or cocktail sticks .....flash fry in olive oil and clarified butter 11/2 minutes each side
Forest berries are probably coming to an end now so you can use frozen cook in a pan gently with butter add 2fl oz brandy 1 fl oz gin then 6-8floz of a good demi glace/gravy
take steaks out of pan and de glace with the berry sauce add sugar to slightly sweeten the sauce (not to much though ) steaks should be rare to medium rare
OMG I'm salivating at the thought

er1nya

bump! Just got some venison myself! Thanks