venison recipies

engineman312
engineman312 Posts: 3,450 Member
edited October 4 in Food and Nutrition
guy at work hunts. gave me almost two pounds of venison tenderloins. any one have any good recipies??
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Replies

  • mamafrahm
    mamafrahm Posts: 132 Member
    I've never prepared it myself, but its REALLY good in spaghetti! Venison jerky is really good, too.
  • kykykenna
    kykykenna Posts: 656 Member
    What a cool friend! He gave you some good stuff! Around here one of the most popular ways to cook it is in the crock pot. But with what you have, you can basically cook it however you would regular beef. Should be fine. I wouldnt "hide" it in anything....stuff is good! :)
  • KMSForLife
    KMSForLife Posts: 577 Member
    Sometimes I will marinate in italian dressing overnight and then grill - grill for a short time - they cook fast and will dry out.

    I also mix up my own marinade - steak sauce, teriyaki sauce, garlic powder, onion powder, hot sauce - marinate overnight and then grill.

    Now - for a bad for you - my favorite way to eat deer meat -- combine flour and seasoned salt - dip deer meat in egg, then in the flour mixture and fry til crispy on both sides - yum, yum!
  • dolphin9803
    dolphin9803 Posts: 125
    Slow cooker with lots of veggies and some potatoes and whatever seasonings you want. Start it at about 7-8 in the morning on low all day. Thats what my hubby does :)
  • ecaz
    ecaz Posts: 115
    bump - love venison and I also have a hookup at work for it. But I usually either grill it or cook it in fattening way. Would love some new ideas.
  • p0stdramatic
    p0stdramatic Posts: 372


    Now - for a bad for you - my favorite way to eat deer meat -- combine flour and seasoned salt - dip deer meat in egg, then in the flour mixture and fry til crispy on both sides - yum, yum!

    I love deer meat every way, but this is definitely the best! I am definitely eating some this year on opening weekend.
  • rachemn
    rachemn Posts: 407 Member
    Venison tenderloin (otherwise known as back straps) are the best part of the deer! I can't believe someone actually gave that part away!

    All you want to do with this awesome cut of meat is grill or broil it to medium-rare. Too much longer and it will be tough, but if you can't stomach red meat, just cook until medium.

    If it was from a big buck, chances are it might be a little gamier, in which case I would recommend marinating it in a cup of red wine, 1/2 cup apple cider vinegar and some herbs like rosemary and thyme as well as some garlic. Also want to make sure it's very clean. One deer hair on the meat and the flavor becomes super gamey.

    You don't want to bury the flavor by making it into spaghetti or jerky...that's for the other cuts of meat! :D

    Oh I'm jealous! Usually the guys don't even bring the tenderloin back from deer camp...just cook it up right at the cabin.
  • czechsmate
    czechsmate Posts: 556 Member
    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!
  • JulieSD
    JulieSD Posts: 567
    My favorite way is jerky. I've had it done in the oven and in a smoker and they are both tasty. No recipe though, I use Google for that and tweek things to my liking.
  • Nanadena
    Nanadena Posts: 739 Member
    Wild game is all we eat for red meat. I use it just like beef. Whatever you do, do not cover up the wonderful flavor with lots of sauces. :love:
  • mmuzzatti
    mmuzzatti Posts: 704 Member
    Treat it like veal, slice it about 1 inch think then soak it in milk. Take it to a board, cover it in plastic and flatten it out it should at least double in size. Run it though a egg bath, then breadcrumbs then into a pan with some olive oil. Just enough to not have it come over the meat. Flip and brown the other side. Slide it into a warm oven and continue cooking. Sorry not low-fat.
  • Nanadena
    Nanadena Posts: 739 Member
    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!

    Okay, now you are making me hungry! I am butchering an elk and have a roast or two. It is snowing and the perfect day for a nice roast!:love:
  • czechsmate
    czechsmate Posts: 556 Member
    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!

    p.s. love your profile pic! :laugh:
  • thumperj2u
    thumperj2u Posts: 25 Member
    It makes fantastic chili....yum
  • leynak
    leynak Posts: 963 Member
    Bump- I am *making* my fiance get a deer when we go back to WV for Thanksgiving :happy:
  • czechsmate
    czechsmate Posts: 556 Member
    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!

    Okay, now you are making me hungry! I am butchering an elk and have a roast or two. It is snowing and the perfect day for a nice roast!:love:

    mmm....I've had elk once and it's my favorite wild meat so far!
  • LFern
    LFern Posts: 141
    We literally LIVE on venison! Tenderloin is always made by cutting into bite size pieces, add every vegetable you love; mushrooms, onions, green peppers, red peppers, tomato, all diced. Throw in a fry pan with about 2 Tbls of olive oil. Season with salt, pepper, season salt, worchestershire & soy sauce (to taste-we use maybe 1 - 2 Tbls) put over a med-low heat and cover. Stir occassionally, Once simmering the juices will cook out of the vegetables and keep the meat nice and moist and tender. Turn down to low heat.

    Simmer about 1/2 hour.

    Last night I actually added a can of chop suey vegetables and a few sliced potatoes with it - You can eat it over rice or bread or just eat it without anything else -it is filling and satisfying.

    Enjoy your venison!!
  • staceyseeger
    staceyseeger Posts: 778 Member
    My family's favorite way is chicken-fried, with taters & gravy. :laugh: :laugh: :laugh: That's a special treat every once in a while.

    My hubby just found a recipe where you marinate it in 2% milk overnight. Pour the milk off & 1 c apple cider vinegar to 1 c water & pour over the meat. Sprinkle some Lipton onion soup mix & salt & pepper on top. Cover with foil & cook in over on 250. Time will depend on size.

    We just tried this with wild hog & it was awesome.

    I can't believe someone gave the tenderloin away....We allocate ours to chicken-fried & to the butcher for Peppered Jerkey - then we hide it. :laugh: :laugh: :laugh:
  • p0stdramatic
    p0stdramatic Posts: 372


    I can't believe someone gave the tenderloin away....We allocate ours to chicken-fried & to the butcher for Peppered Jerkey - then we hide it. :laugh: :laugh: :laugh:

    I was thinking the same thing! The OP's coworker must really like him! lol!
  • czechsmate
    czechsmate Posts: 556 Member
    You don't want to bury the flavor by making it into spaghetti or jerky...that's for the other cuts of meat! :D


    Agreed...:smile:
  • ashlielinn
    ashlielinn Posts: 920
    Cut it up and throw it in a crock pot with some onions and peppers...mmmmmmmm!
  • nixickle
    nixickle Posts: 229 Member
    Yum yum :-) I've got some free venison coming my way too next week :-D

    I marinade mine in a little gin, Worcester sauce, olive oil, an onion (quartered) garlic and star anise then grill it till its medium rare and serve with homemade apple sauce (which is also cooked with a little gin)....this makes for some of the best venison I have ever eaten! I think the gin cuts through the gameyness and makes the meat beautifully tender.....it's a nigella lawson recipe which can be found online.

    Enjoy your venison!
  • AmyEm3
    AmyEm3 Posts: 784 Member
    Slow cooker with lots of veggies and some potatoes and whatever seasonings you want. Start it at about 7-8 in the morning on low all day. Thats what my hubby does :)

    We love venison in the crockpot with vegetables.
  • sewerchick93
    sewerchick93 Posts: 1,438 Member
    Can't believe someone gave you the tenderloins!!! My family members have gone to war over who gets those. I like to slice them somewhat thin, marinade them in a teriyaki sauce, and just grill them until medium cooked.
  • engineman312
    engineman312 Posts: 3,450 Member
    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.
  • nixickle
    nixickle Posts: 229 Member
    Yum yum! So what time should I come round for dinner ;-)

    Enjoy!
  • rileamoyer
    rileamoyer Posts: 2,412 Member
    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.

    After you marinate them today, wrap each piece in a bit of bacon (secured with toothpick) and then grill them. Like everyone else says - DO NOT OVERCOOK.
  • mdorman8313
    mdorman8313 Posts: 109 Member
    If you've never had venison, it can be pretty "gamey" if you're not used to it. I was raised on it and I love the taste of it. Between myself and my dad, sisters, bros-in-law, we have enough deer to live off of for the year. Anyway, my mom doesn't like the "gamey" taste of deer, but if you soak it in milk overnight, that will take away some of that taste. Again, I love it, so I don't do this personally.

    Now, our favorite way to cook back strap (tenderloin) is to leave it whole (looks like a small roast) and cut a slit the full length of the tenderloin about half way down in depth, then put 3 or 4 slits across the width of the back strap. We will then add lemon butter then some lemon pepper, galic salt/powder, or season salt, whatever seasonings you would like. Also, we'll cut thick slices of onions and mushrooms and put that on top of the meat. We put the seasoned back strap on a large piece of foil, make a good, sealed "boat" out of the foil, sealing it all the way around the meat, then stick it on the grill. It doesn't dry out near as fast this way and the meat is SO tender after it's cooked. Enjoy!

    Oh, deer jerky is the best kind of jerky, but we don't "waste" a back strap on that...we just use fully muscle cuts from the hind-quarters or shoulder meat. So so yummy! If you want a good jerky recipe, message me and I'll give you our family's recipe. :)
  • Shanna_Inc86
    Shanna_Inc86 Posts: 781 Member
    Venison tenderloin (otherwise known as back straps) are the best part of the deer! I can't believe someone actually gave that part away!

    All you want to do with this awesome cut of meat is grill or broil it to medium-rare. Too much longer and it will be tough, but if you can't stomach red meat, just cook until medium.

    If it was from a big buck, chances are it might be a little gamier, in which case I would recommend marinating it in a cup of red wine, 1/2 cup apple cider vinegar and some herbs like rosemary and thyme as well as some garlic. Also want to make sure it's very clean. One deer hair on the meat and the flavor becomes super gamey.

    You don't want to bury the flavor by making it into spaghetti or jerky...that's for the other cuts of meat! :D

    Oh I'm jealous! Usually the guys don't even bring the tenderloin back from deer camp...just cook it up right at the cabin.

    ^^^THIS!!

    I usually cook mine with onions as well...thing with venison is to cook it slowly
  • Shanna_Inc86
    Shanna_Inc86 Posts: 781 Member
    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.

    mmmm...if I leave now I might make it in time for dinner :laugh:
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