Home Forums Hunting & Shooting Deer Hunting Please post your favorite venison recipe

I am looking for some venison recipes to try. I know I can look online or in a cookbook, but I want to hear it from people who actually hunt and enjoy venison. So let's hear what you have.

Let hang 3 days in cold weather. Cut out backstraps and tenderloins. Remove all silver skin and cap from meat. Salt, pepper, and grill to medium rare. Refrigerate leftovers. Eat cold next day.

Hindquarters. Break down groups. Throw a few in the crock pot with beef broth and an onion. Get home from work and put on a bun with BBQ sauce.

Grind up 70/30 with maple bacon. Best hamburger on the planet.

Front shoulders. Smoke and eat like a turkey leg.

Slice of the Wild by Mrs. Mule Deer is your huckleberry.

The very first recipe I tried was the Al Fresco roast. Mrs. FC ate 2/3 of it in one sitting.

Mrs. FC is a vegan.


FC

Simple and easy is what I am looking for. Thank you so much.

I had some good loin sreaks last night. Wife loved it.
Cut the steaks 3/4" thick. Pound with a tenderizing mallet to a 1/2 thickness.
Seasoned one side with black pepper,onion and garlic powder, Italian seasoning.
Put in a gallon ziplock and shake around to spread seasoning around.
Poured in a dash of red wine, olive oil and allegro Marinade. Shakeup to mix and coat, press air out of bag seal up and put in refrigerator for 3 hours.
In a large skillet coat with Olive oil slice up enough button mushrooms to cover skillet. When the mushrooms were almost tender put in the steaks and sautee about 3 minutes per side. When the juice starts coming out of the steaks they are medium to medium rare. take off the fire and serve.

I have posted this before---- It is very good-------------------------This great dish is named after an old hermit that lived a few miles from my hunting camp, that died by freezing his foot in a bucket of water. Vic Orsini. I never measure when I cook. Slice up sweet onion, green pepper, fresh garlic, mushrooms. Chunk up 1� pound of Venison in 3/4" cubes. In a large (12")cast iron skillet melt a good amount of butter (3/4 stick) and add a little olive oil. Season Veg. with a fair amount of pepper,rosemary,thyme,basil, oregano. Fry down Veg. first without the meat. After Veg. are fried down push to the side turn up the heat and quickly stir fry up the meat and mix into Veg. Add about 1/2 � of a 7oz. bottle of Oyster Sauce ( found in Stores near Soy Sauce). Turn off heat and add a few large scoops of Sour Cream. Mix everything together. This Stroganoff type venison was first served on thin slices of French bread as finger food in my hunting camp, It also goes good over couscous ,rice, or just plain. I've never served this to anyone that didn't go back for seconds. Enjoy --- It's called VENISON ORSINI ---Web

Whatever you do, don’t leave the tenderloins in the carcass. Cut them out while the elk is still warm, put them in a large zip lock bag and squeeze out all the excess air. Leave them in the refrigerator for 7 days and then clean all the facia out of them.

Marinate them in teriyaki with some Worcestershire sauce, white rice vinegar and a few shakes of Tabasco sauce for around 2 hours, turning and kneading every 15 minutes.

Take the two tenderloins and season them with course ground black pepper and Lawrys seasoned salt, cut strips of butter long enough to reach full length of the tenderloins and tie them together with string. Seasonal the exterior with more course ground black pepper and put them on a smoker grill at about 400 degrees.

Grill them until the outside is noticeably cooked. Then cut the string and finish them separately until they are medium rare..

That looks fantastic.

I looked up the Allegro marinade. Is it the "Original" marinade?

Looks yummy!

I had to look up couscous... I learn something new every day. My wife loves stroganoff and I am sure this will be a winner.

Barm---- please let me know if you like it--- Thanks Web

I like to slice the backstrap in to steaks.

Tenderize.

Marinate n your favorite seasonings.
I use a mix of zesty Italian / Moores.

Put a jalapeño slice on each steak and wrap in bacon.

Season with dry seasons. Tony’s or whatever’s.

Grill to medium.

Fresh jalepenos add a little more kick.

This ^^^^^^^^^^^^^^ as well as her newer book, "The Wild Bowl." My wife liked deer meat okay, really appreciates that it's not commercially raised beef, etc. The methods and recipes in the above two referenced books have made her very, very happy. I spent most of my spare time from September through the end of December deer hunting (we have a long season in SC). I killed 8 deer. We have one small freezer loaded right to the top with nothing but venison. Absolutely no complaints from my wife about the money or time spent in filling it. A lot of the credit goes to Eileen.

PSA: I've seen Moore's and Allegro marinades mentioned. They're made using chemistry set, hydrolyzed soy protein fake soy sauce. Same for Dale's. For a solid level up, use/make a marinade with naturally brewed real soy sauce.

I wii let you know.

I have seen several mention medium to medium rare. i think in the past we have been overcooking it.

If you are going to fry, grill or dry roast venison, the worst thing you can do is cook it past medium rare. It's a very dry, low fat meat.

STRONGLY suggest you get Eileen Clarke's book, "Slice of the Wild" as mentioned earlier in this thread.

YES, I saw you STRONGLY suggested it. I have the book.

For starters I age venison at least 14 days on ice and keep the water drained off the meat. My favorite is fried cube steak and thin cut 1/4" or less fried back strap. IMO, nothing beats fried food.