Home Forums Hunting & Shooting Deer Hunting We all love hunting, but who loves eating Venison ?

I used to cut all my steaks/chops while processing but now leave the individual boned out pieces whole until I'm ready to cook. I just started saving the shanks whole for braising but haven't cooked any that way yet.

I also used to experiment more with marinades and various recipes, but anymore I tend to just brine overnight as a whole roast, give a light smoke on the pellet grill, sear in a cast iron pan, and slice into medallions to serve. A couple of recent cooks from this year's whitetails (backstrap and tenderloin):




I do enjoy some blue cheese crumbles on top of steaks as well as a little horseradish on the side...