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

Try it. I've always left deer hang, but skinned. I was dubious about letting the hide on initially, but not anymore. Like I said, just don't forget normal procedures just because the hide is on. Chest cavity split all the way down and no blood left to pool. Splitting the hide down the neck and removing the trachea is pretty important IMO. I also cut the head off tight behind the ears, but I don't think that's something that's important either way.

Temperature is critical. Do that and you end up with venison that is perfectly aged, but no meat loss due to shrinkage, and doesn't dry out.

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..

Ice age the venison for 7-10 days.

Cut a 1/3 to 1/2 section of the backstrap. Carefully trim all fat and silverskin. Coat with olive oil. Season liberally with Montreal steak seasoning. Smoke on a pellet grill until the internal temperature reaches 110 degrees. Remove from the smoker and let rest for 10 minutes covered with foil. In the mean time, heat up a cast iron skillet a temperature known as D*MN HOT. (It is best to do this on a burner outside due to impending smoke.) Sear the backstrap section for about 2 minutes on all 4 sides. This should bring the internal temperature to around 130, although 125 is fine. Take it off of the pan and let it rest for another 10 minutes loosely covered with foil. Slice it thin, and be prepared to break up fights for the last piece. It will go quick.

In all seriousness, my wife is a very reluctant wild game eater. She finally tried this with an open mind. She said she loved it. And, coming from her, that is saying something.

That's similar to what I do. I seldom do steaks anymore and just leave backstraps and parted out hindquarters as roasts. I often brine overnight in ice water with a little salt. then season the roasts before going on the pellet grill. My family prefers Traeger's Prime Rib rub, so tend to use that the most. I remove from grill at 105 and sear to 115-120. It doesn't suck...

Hi temp, fast sear, do not over cook !!











Heart;



Let the meat speak !

I hung our first 2 skinned, when it was warmish, 3rd 1 skin on to help insulate against the freezing temperatures, when was taken.

[quote=HCDH66]Ice age the venison for 7-10 days.

Cut a 1/3 to 1/2 section of the backstrap. Carefully trim all fat and silverskin. Coat with olive oil. Season liberally with Montreal steak seasoning. Smoke on a pellet grill until the internal temperature reaches 110 degrees. Remove from the smoker and let rest for 10 minutes covered with foil. In the mean time, heat up a cast iron skillet a temperature known as D*MN HOT. (It is best to do this on a burner outside due to impending smoke.) Sear the backstrap section for about 2 minutes on all 4 sides. This should bring the internal temperature to around 130, although 125 is fine. Take it off of the pan and let it rest for another 10 minutes loosely covered with foil. Slice it thin, and be prepared to break up fights for the last piece. It will go quick.

In all seriousness, my wife is a very reluctant wild game eater. She finally tried this with an open mind. She said she loved it. And, coming from her, that is saying something.