Anyone got any good venison recipes?

**Fire Me Boy!** · 11-25-2006, 02:06 PM

I finally got me a deer!

I've been trying to get a deer for six years and had no luck (I don't hunt, I have been relying on the skill of others)... this year I have two. But I don't have any experience cooking venison.

I like it, but I've never cooked it myself. What are the tips/tricks to know and does anyone have any good recipes they'd like to share for us Bambi eaters?

htismaqe · 11-25-2006, 02:12 PM

What cuts are you trying to cook?

For the most part, you can approach it the same way you'd approach lamb...

**Fire Me Boy!** · 11-25-2006, 02:15 PM

Quote:

Originally Posted by htismaqe

What cuts are you trying to cook?

For the most part, you can approach it the same way you'd approach lamb...

I've got the whole thing. Can I basically cook the backstrap like I'd cook a beef tenderloin? Otherwise, just give me suggestions... like I said, I've got the whole deer, so I've got all the cuts I need, I just don't have the experience/recipes.

By the way... this deer cost me $10. The shooter did all his own processing and only charged me $10 for the tag and the trouble.

THAT is some cheap meat.

**Fire Me Boy!** · 11-25-2006, 02:16 PM

Right now, I'm getting ready to make some jerky.

BigOlChiefsfan · 11-25-2006, 03:32 PM

If you're cooking ground venison, I mix it 3 parts venison to 2 parts ground pork or pork sausage. Makes excellent meat loaf or chili, follow your favorite recipe.

If you're cooking roasts like the backstrap, try to remove any fat or 'silverskin' from the meat. Olive oil rub, cut slits in the meat with a sharp knifepoint and insert garlic slivers, add rosemary/thyme/black pepper/kosher salt dry rub. Roast @ 350 until rare (I lay a few pieces of bacon on for the final 20-30 minutes) Carmelize some onions (sliced onions, olive oil, a little thyme and brown sugar) in the oven while you're roasting the meat. Wild rice pilaf, baked potatoes and the red wine and/or hoppy beer like a Czech pilzner.

Steaks - trim off any fat/silverskin, oil and rub with cracked black pepper & paprika, a little thyme. Grill over hot coals, eat medium rare.

blueballs · 11-25-2006, 03:37 PM

pass on the Hathaway rumproast

Ebolapox · 11-25-2006, 03:40 PM

blueballs · 11-25-2006, 03:41 PM

so you want a Hathaway rumproast
ewwwwwww

Ebolapox · 11-25-2006, 03:43 PM

Quote:

Originally Posted by blueballs

so you want a Hathaway rumproast
ewwwwwww

no--the question was 'does anyone have any good venison recipes'

to which my answer was...

'No.'

simple enough?

blueballs · 11-25-2006, 03:45 PM

yes you are

Ebolapox · 11-25-2006, 03:47 PM

Quote:

Originally Posted by blueballs

yes you are

heh--wow, this board all of the sudden sounds like a second grade classroom

blueballs · 11-25-2006, 03:48 PM

cookies

Ebolapox · 11-25-2006, 03:51 PM

no, blueballs--your line is 'I know you are but what am I?'

blueballs · 11-25-2006, 03:55 PM

J E T S
JETS JETS JETS

UTChief · 11-25-2006, 04:25 PM

Rince the meet and pat down with a towl to get rid of all the blood and make a good marinade and let soak over night then cook slow the best way is in a crock pot even steaks because deer is usualy tough and dry. I use lots of spices to hide the gamey tast this is the only way I can eat deer any more except for jerkey I get 80 to 85% made into jerkey then I frezze it, but that isn't cheep I had two deer this year and cut it up my self and then took the meet in and it cost me $185.00 for jerkey.

11-25-2006, 02:06 PM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Anyone got any good venison recipes? I finally got me a deer! I've been trying to get a deer for six years and had no luck (I don't hunt, I have been relying on the skill of others)... this year I have two. But I don't have any experience cooking venison. I like it, but I've never cooked it myself. What are the tips/tricks to know and does anyone have any good recipes they'd like to share for us Bambi eaters?
Posts: 35,253

11-25-2006, 02:12 PM	#2
htismaqe 'Tis my eye! Join Date: Aug 2000 Location: Chiefsplanet Casino cash: $10269900	What cuts are you trying to cook? For the most part, you can approach it the same way you'd approach lamb...
Posts: 100,022

11-25-2006, 02:16 PM	#4
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Right now, I'm getting ready to make some jerky.
Posts: 35,253

11-25-2006, 03:32 PM	#5
BigOlChiefsfan Certified Bourbon taster Join Date: Aug 2000 Location: Shawnee KS Casino cash: $7250157	If you're cooking ground venison, I mix it 3 parts venison to 2 parts ground pork or pork sausage. Makes excellent meat loaf or chili, follow your favorite recipe. If you're cooking roasts like the backstrap, try to remove any fat or 'silverskin' from the meat. Olive oil rub, cut slits in the meat with a sharp knifepoint and insert garlic slivers, add rosemary/thyme/black pepper/kosher salt dry rub. Roast @ 350 until rare (I lay a few pieces of bacon on for the final 20-30 minutes) Carmelize some onions (sliced onions, olive oil, a little thyme and brown sugar) in the oven while you're roasting the meat. Wild rice pilaf, baked potatoes and the red wine and/or hoppy beer like a Czech pilzner. Steaks - trim off any fat/silverskin, oil and rub with cracked black pepper & paprika, a little thyme. Grill over hot coals, eat medium rare. __________________ A man can never own too much red wine, too many books, or too much ammunition. -- R. Kipling
Posts: 5,032

11-25-2006, 03:37 PM	#6
blueballs Banned Join Date: Feb 2006 Casino cash: $10004900	pass on the Hathaway rumproast
Posts: 14,233

11-25-2006, 03:40 PM	#7
Ebolapox remember, remember Join Date: Jul 2002 Location: como Casino cash: $2099903	No.
Posts: 26,428

11-25-2006, 03:41 PM	#8
blueballs Banned Join Date: Feb 2006 Casino cash: $10004900	so you want a Hathaway rumproast ewwwwwww
Posts: 14,233

11-25-2006, 03:45 PM	#10
blueballs Banned Join Date: Feb 2006 Casino cash: $10004900	yes you are
Posts: 14,233

11-25-2006, 03:48 PM	#12
blueballs Banned Join Date: Feb 2006 Casino cash: $10004900	cookies
Posts: 14,233

11-25-2006, 03:51 PM	#13
Ebolapox remember, remember Join Date: Jul 2002 Location: como Casino cash: $2099903	no, blueballs--your line is 'I know you are but what am I?'
Posts: 26,428

11-25-2006, 03:55 PM	#14
blueballs Banned Join Date: Feb 2006 Casino cash: $10004900	J E T S JETS JETS JETS
Posts: 14,233

11-25-2006, 04:25 PM	#15
UTChief 04 ChiefsPlanet gambling Champ Join Date: Jul 2001 Location: Utah Casino cash: $7830491	Rince the meet and pat down with a towl to get rid of all the blood and make a good marinade and let soak over night then cook slow the best way is in a crock pot even steaks because deer is usualy tough and dry. I use lots of spices to hide the gamey tast this is the only way I can eat deer any more except for jerkey I get 80 to 85% made into jerkey then I frezze it, but that isn't cheep I had two deer this year and cut it up my self and then took the meet in and it cost me $185.00 for jerkey.
Posts: 695