Recipe Help with deer please?

Every year someone gives us a deer and every year the Mr says "I hate venison!" and then makes the entire thing into jerky. Well last week we were given 3 and I'll be danged if he's going to turn it all into jerky this time. SO, he took them to our neighbor's butcher shop and had them carved up into backstrap, tenderloin, and the rest in just big honking chunks.

I know they were field dressed and packed with ice that evening and it was in the low 30s, and then the Mr picked them up at 8 am and had them in the butcher shop by 9. No chasing through swamps or dragging across the front yard while the cats licked them.

Any advice or recipes you guys are willing to share about how to cook venison would be greatly appreciated. He keeps telling me it will taste awful no matter what, and that just sounds like a dare to me.

 

throw in into some chili or make a nice deer "pot"roast..I'll betcha he doesn't even know it is deer meat when it is done.

 

Having not cooked venison myself, I'm afraid that I can't offer much by way of advice, except perhaps cruise some of the youtube clips for step by step venison cooking instructions.

 

Darling, if you can't find what your looking for here, you ain't lookin' . These guys know what to do with wild game.Recipes • Deer & Deer Hunting Forums

 

DEER OR ELK TENDERLOIN WITH WILD HUCKLEBERRY SAUCE
2 pounds deer or elk tenderloin (beef can be; subsituted), sliced into
steaks 3/4' to 1 inch.
salt and freshly ground black peppe; r to taste
4 tbsp. butter
3/4 cup finely chopped onions
2 cloves of garlic, minced (optional)
1/2 cup balsamic, red or white vinegar
6 tbsp. wild huckleberry jam or other berry; jam
fresh sage or parsley for garnish (; optional)
Pat steaks dry with paper towels and season with the salt and black pepper.
In a large well seasoned skillet, melt the butter. When the foam in the
butter starts to die down and the butter is just turning clear, add the
steaks and cook about 3 minutes on each side for medium rare (longer if you
want the meat well done). Remove steaks to a platter and keep warm.
Add onion and garlic (if you are using it) to the pan and saute' for 1
minute or so. Stir in the vinegar, jam and any juices that have collected
in the steak serving platter. Cook for about 2 minutes to reduce a bit.
Pour this sauce over the steaks and garnish with fresh herbs if desired

 

i was always told to soak it in milk or butter milk ... also anything wrapped in bacon is gonna taste good ...
Y not some ground meat and make a chilli...
I didnt watch any of these videos say they may have already said this ...
whatever you decide to do im sure it will taste good please keep us posted ....

 

These links should give you some ideas. Personally I love a slow cooked venison neck roast.
Recipes - TexasBowhunter.com Community Discussion Forums

Recipes & Cooking - Cleaning & Preparation - Texas Hunting Forum

Recipes - 2CoolFishing

 

Cook as you would any very lean meat. That being said just remember that "Fat" and spices is what our taste buds know and enjoy.

Most over cook game animals.

 

I marinade the steaks in a combination of soy, teriyaki, red wine, A1, garlic, and cyanne pepper they BBQ. Soak for 12 hours prior to cooking.

 

Interesting you should ask. Last night I cooked for 6. I was provided with two pieces of backstrap and one small piece of tenderlion venison. I knew that the senior male other than me was a old redneck who had preconceived ideas of how deer should be cooked. Otherwise that one knowledgeable critic, I had a fairly virgin audience venisonwise. I was told I had 5 to 6 pounds of meat to work with. Truth be told there was a maximum of 2.5 to 3 lbs of meat. Worse yet all 3 pieces were of a different size. After accessing the situation I decided to season and marinate them, then tie and roast them as a single unit. Since venison is so lean and can dry out quickly when cooked I chose two solutions for that. All 3 pieces would lay side by side in a 13 x 9 x 2 glass baking dish. I dried the meat with paper towels and then coated the exterior of a 3 pieces with olive oil, sprinkled with fresh minced garlic and fresh ground black pepper, and maybe 3/4 teaspoon of italian seasoning. Next I drizzled about a 1/2 cup of soy sauce over the meat, followed by 1/2 cup of burgundy wine (any robust fruity red will do). This went back into the frig for a total of 3 to 4 hours, and I turned the pieces twice during this time. The oven was preheated to 375 degrees F. One hour and 15 minutes before I intended to serve supper I drained the marinade to a sauce pan for further use to make a thickened sauce for the presentation. I cleaned and dried the same baking dish (13x9x2) to use to roast the meat. With the largest piece of backstrap on my cutting board, I put 4 pieces of cooking twine under it (each about 15 inches long. 3 slices of thick sliced bacon went on top of the largest backstrap piece. Next the smaller piece of backstrap, topped with 2 slices of bacon, followed by the smallest piece of tenderlion, topped with one slice of bacon. The 2 larger pieces of meat were almost the same length and I tied the twine about 2 inches from each end and cut off the excess. The 2 other pieces of twine I adjusted to about 2 inches from either end of the centered piece of tenderloin and tied and trimmed them as well. The cleaned glass dish was sprayed with pam, and 3 bacon pieces were laid as a bed for the tied roast. The whole shebang was popped in the preheated oven 1 hour before schedulled serving time. A timer was set for 45 minutes for an internal temperature check. I was shooting for an internal temp of 145 degrees measured with a meat thermometer. (Get one if you want to save yourself some embarassing overcooked meat). At 45 minutes my temp was 130 degrees internal. The meat was perfect at 1 hour. I basted with the accumulated juices at both temperature checks. Removed the meat from oven at 1 hour and tented with aluminum foil. I blended 2 tablespoons of flour to the reserved marinade while marinade was cold, plus a package of dry brown gravy mix meant to make 2 cups gravy. This was brought to a slow boil an stirred constantly adding a total of 3 to 4 cups water to obtain the desired consistency. 1/2 a small onion was fine diced and added to the sauce/gravy as well. Presentation consisted of a small ladle of sauce on plate topped with venison medalions cut approximately 1.5 to 2 inches thick. Two sides and a dessert was provided to finish out the meal along with fresh bread and butter. The meal received rave revues from all and all plates were completely emptied rather quickly. 3 went back for seconds on the sides. 2 declined dessert served an hour or so after the meal. There was no meat leftovers. Very little Au Gratin potatoes were left, and 2/3 of the 2lbs of fresh green beans were gone. 2 pieces of the pie was left over. As the chef for this meal I was elated with the results. 2 of the eaters were known to be picky and one eats like a bird. All ate heartily. I was pleased, as were they. Bon appetit

 

That deer meat is not good for you...Better send it to me and i'll be glad to get rid of it...!!!

Only trying to help..You can Thank me later...

lol...Enjoy !!!

 

Heh I misread that to be cyanide pepper and was thinkin dang he gets on my nerves sometimes but I'm not ready to go that route!

Tac I think I'm gonna give your recipe a try first. It sounds great, as do all the suggestions. Thanks for the info on the internal temp, and yeah I have a digital meat thermometer, couldn't do a decent turkey without it!

KEEP 'EM COMING PLEASE!

 

another favorite of mine ...
take the venison and brown it in a pan ...
when its rite throw in a can or 2 of cream of mushroom soup .. great with some good bread and some red whine or what ever u want to drink

 

I marinate mine in italian dressing, for a few hours, (6-12 or overnight) and put it on the grill, with a piece of bacon over the top and cook. let the bacon fat drip down on the meat and finish cooking the bacon, and mix it all up i dont have a "recipie, i do most of mine by taste for seasonings, and cook until its done

 

You know I'm wondering if the temperature thing is what the key is. The Mr said he'd cooked it every way possible (dr pepper, italian dressing, milk, etc) and it was always awful. I asked him what temp he brought it to and he just shrugged. I was going to do it to 160 like pork until Tac said 145, which is how I'd do a goat. I should have made that connection in the first place too because the meat looks nearly devoid of fat, much like goat does.

We'll find out this weekend... assuming we're not still on turkey patrol.

 

Backstrap ?
Slice it like a hot dog bun,Season the inside and cut a few slice's ..Add garlic clove's there...
Season the outside..Then wrap with bacon strip's...(lean)
Cover with foil and bake in the oven for 35 min's at 350 deg's.