Venison Suggestions

[SCWilson]

Well, a few weeks ago I had a small deer (aprox 1 yo buck with no spikes) fall in my lap. It go a leg caught in my wife's grandmother's fence while it was trying to jump it. It broke its leg. The deer was shot and bled. I was called to see if I wanted the deer. I jumped at the chance.

Anyway, I just got the meat from the processor over the weekend and am not quite sure how to prepare it. I have some ideas for the ground meat, and I have some tenderloin that I am comfortable preparing, but the steaks and roasts I'm not too sure. Any suggestions?

 

[knlgskr]

Marinating venison in tomato juice helps eliminate the gamey (wild) flavor and also acts as a tenderizer. Venison broils and roasts well; just don't overcook it and it cooks quicker than domestic meat because it has less fat. There are a number of sites on the Internet which will also help you in your cooking endeavor. Enjoy, venison properly prepared and cooked is excellent eating. Red wine will add to your enjoyment.

 

[chilipepper]

We go through a lot of venison at our house. The scraps and ground we make into country style and summer sausage mixed 50/50 with pork butts. We also keep some of this mixed ground for cooking with as well (taco meat, spaghetti sauce, etc.). The back straps and tenderloins (depending on the size of the animal) will get wrapped in bacon and seared over kosher salt. We just had those on New Years Eve for dinner as it is the only Venison steaks everyone will eat. The roasts we typically slice thin and make jerky. You'll really enjoy it!

 

[danek]

The steaks require a little different technique than beef or pork. While I like them at medium temperature, they over cook and dry out very easily. I like them best cooked hot and fast, and oil should be used to help them from drying out. Sliced thin, dipped in an egg wash, dreaded in crushed Ritz crackers, and sauteed produces a great schnitzle-like dish.

 

[FreezerBurns]

Venison Mincemeat perhaps.

 

[professorchaos]

Feeling adventurous? How about venison tartare? This, from one of my favorite restaurants sounds pretty great.

 

[jlanger]

Tenderloins are the best part of the deer IMO, especially the young ones, which tend to be less gamey as well. What I usually do with them is slice them in about 1/4 inch slices, and basically fry them in olive oil or butter, after dipping them in soy sauce for a few seconds, you can bread them with flour if you'd like some breading as well. The trick is to use a little soy sauce, this seems to help with any gameyness flavor, you just need to be careful to not let it sit in it too long, otherwise the soy sauce overpowers it.

I've also used a method with tenderloin that I've seen done with pork tenderloin, leave it whole, or cut into workable sections, coat it in black pepper and garlic (or other spices that you prefer) and bake or grill until done (approx 140 degrees or so)

Just remember that venison is very low fat and will cook quite quickly so be careful to not overdue it.

 

[airplanedoc]

Up here the deer are all corn fed, so we cook them up just like beef. Not sure about GA, but I would guess it will be have soem gameyness in it, so I prepare it as such

 

[ek.310]

Umm...Deer burgers anyone? (hears silence)

 

[GFlanagan3]

Umm...Deer burgers anyone? (hears silence)

+1 they are good

 

[Euclid]

Cant go wrong with Venison Jerky if you have access to the necessaries for it!

Chili is also a good option with any game meat, especially deer. Or stew, or sausage, or.... Dang it now I'm hungry.

 

[Sue]

One of my favorite ways to prepare venison:

With a sharp knife cut a pocket in a chop and stuff with a slice of onion.
Wrap in bacon, secure with a toothpick.
Flour, then brown each stuffed and wrapped chop

Put the chops in a pressure cooker on top of the inner grid, add minimal water. When under pressure, allow 10-12 minutes cook time depending on size of chops.

Cool pot under cold water and set chops aside. Make a rue with flour and spices of choice then a light gravy.

Sue

 

[moonshine44]

Wet the steaks, dip them lightly in flour, brown on both sides, pour in a bottle of beer, cook on medium low until about medium rare to medium, add sliced mushrooms, cover and cook until the mushrooms are cooked to taste. Serve with fried potatoes and onions. Yum!

 

[valmara1971]

Believe it or not but chocolate goes very very well with venison. Have a look for at Ramsey's f word site for some inspiration. That said we all know chilli goes well with chocolate

 

[Abdiel]

I would look for marinades of various sorts. Even though the deer was young getting caught in the fence and breaking it's leg is liable to have adrenaline and who knows what else in the blood, this is one of the things that can lend a "gamey" flavor to the meat. It's not a guarantee of gamey meat but it's one of many things that can contribute.

Try a nice simple dish, as noted above thin slices coated in cracker crumbs and fried is delicious. Use that to gauge just how gamey the meat is, and select marinade strengths from there. Or medallions of the tenderloins fried in butter with sliced onions and mushrooms.

 

[richmondesi]

Something that is really easy and really delicious with venison is as follows:

-Cut the backstrap into cubes (approximately 1"X1" or so)
-Wrap them in bacon (oh yeah... there's awesome in this recipe) and a slice of pickled jalapeno (using a toothpick to hold it all together)
-Marinate them in Italian dressing

Grill

Simple and absolutely delicious

 

[The Nid Hog]

Something that is really easy and really delicious with venison is as follows:

-Cut the backstrap into cubes (approximately 1"X1" or so)
-Wrap them in bacon (oh yeah... there's awesome in this recipe) and a slice of pickled jalapeno (using a toothpick to hold it all together)
-Marinate them in Italian dressing

Grill

Simple and absolutely delicious

Wow--if you cook it like that, anything would taste good!

 

[SCWilson]

Thanks for some great ideas! The other night I made some tenderloin a couple of small pieces (about 5-6 oz. each). I seasoned it with salt and pepper, wrapped each piece with bacon, and put it in the oven for about 20 minutes. It was pretty good. It would have been perfect, but I let it rest too long because my wife had car trouble and didn't get home when she should have. Had not had car trouble it would have been perfect!

 

[richmondesi]

Wow--if you cook it like that, anything would taste good!

You're right. Game bird is great this way too

 

[urr-lord]

most deer in georgia do not have a gamey taste,unless they have been run by dogs.as was the practice in south ga.however in these circumstances there may be some.
the steaks can be tricky as they can dry out quickly.a good marinade is all that is needed.the roasts, just cook like beef in a crock pot.any stew meat do the same.the backstrap --season as you like dredge in flour,fry and enjoy.any ground --make burgers pan cook with a bit of water to keep them from sticking.
or buy some good bulk sausage and mix with the ground deer and add spices for your own custom sausage blend.
a lot of people are scared of deer meat.scared it may taste funny,scared it takes difficult cooking tchniques.nothing could be further from the truth.