Venison recipes?

What are your favorite recipes for venison?
If I’m lucky enough to bag a deer, I like to do the Weber grill thing. I’ll take the back straps off leaving them whole. Lay them on aluminum foil, set them in the freezer to firm up. When they are firm, not frozen, I sllice them about 3/8″ to 1/2″ thick and package and freeze them. When I thaw them, I put Lawrey’s on them and grill them at high heat for just a couple minutes on a side. Eaten on a buttered/toasted onion bun with a or two. Cant be beat.

I’ve got lots….I like to have venison chili, I love marinated venison(in something like jack daniels grilling sauce with some lemon juice to get it in there) Then grill it on a open pit with some hardwood chips. I really like pan fried venison with fresh walleye and with fried taters and onions(REAL SURF AND TURF), Or, if you feel ambitious….grind up some venision, get some fresh ground pork, some seasonings, and stuff them in sausage casings and smoke it over hickory coals for about 2 days…..MMMM MMM

I like loin chops pan fried in olive oil or cream of mushroom soup. Quick easy and tastes great.

Weber grill, indirect method.
Back straps left whole, marinade in olive oil, soy sauce and, McCormick Montreal Steak grill mate seasoning. The longer the better. Fold back strap in half and tie. Place on grill, then crack open a cold one

I like to take my venison steaks and fry them in real butter with season salt, chili powder, cayanne red pepper. fry with a lid to hold the moisture, then open a can of mushrooms and mix a videla onion in with them in the juice of the steak until the mushrooms get warm. then serve on a big plate with mash taters and gravey and cream style corn and a big glass of cold milk.

shane

A trick I tried this past year that really worked well, was putting a small amount of marinade and some minced garlic and other seasonings on the venison steaks and chops and then I vacuum sealed them. Now when I thaw and open a package, they are all ready to throw on the grill.
Also, if you have a roast, a good trick is to add BBQ sauce and onions and put it in a crock pot. Cook on low all day and then shred the meat and serve on hamburger buns. It’s a great treat too!

I grill venison the same as you except the steaks are 3/4″ thick and put over lower heat. Wonderful when eaten medium rare. As a change of pace, we take some of the tougher cuts that don’t go into sausage or jerky and cut them into 3/4″ squares. Sprinkle with Lowrey, coat with flour and fry in oil. Deer Mcnuggets.

I like to soak the roast in milk overnight. It pulls the blood out and tenderizes the meat. I also inject marinade into the meat.

As Crossin Eyes stated, onions work very well too, as a marinade. For Kabobs, I grind onions over cut up lamb, put a few bay leaves over the top and set in the fridge for a day. The onion really does wonders to the flavor!!!!

Fry quality cubed bacon bits and onions seasoned to your liking (lemon pepper, lawry’s, salt & pecker, etc.) Slice steak into 1/4 inch filets and add to cooked bacon/onions. Add Mr & Mrs. Tea’s Bloody Mary mix (regular spice) and again season to your taste. Slow cook for 2 hours. Serve over white rice with a green vegetable. Out of this world good…… Kurt

Cut into semi-thin 1/4 inch or less pieces about silver dollar width. Tenderize with edge of plate on both sides until it about doubles in size. Really beat the snot out of it. It will be very thin at this point. Coat with seasoned flour and deep fry. I like to use drake mix (or flour) with red pepper and maybe some garlic powder, whatever. Salt after removing from oil.
Oh yea its good. Maybe even better the next day cold. Can be used with any lean cut.

Marinade in Thousand Islands dressing over night cook over charcoal.. To die for.