looking for good recipe for venison

looking for a good recipe for venison if anyone has some ideas?

Me too, Wife can’t stand the stuff, gotta find a way to trick her

Make sure to trim all the fat off. Wrap tenderloins with bacon and sprinkle Montreal seasoning on them. Grill on the BBQ Can’t be beat!

I cook most of my venison with butter, if I BBQ the meat, then I take off all silver skin and again use some season salt, kansas rub ( from Cabela’s), garlic salt, chili powder, and also some cayenne red pepper, and just a hint of onion powder. so the same if I am frying it, but use butter, makes the meat stay moist and also gives good flavor. just need to make sure that all silver skin is off the meat.

shane

One of my favorites is to thaw a package of steaks and cut them into cubes(no fat and no silver skin).
With a marinade injector, I inject each piece with a little terriyaki marinade. I then chop up a whole garlic clove and saute the steak cubes and the garlic in olive oil. Don’t overcook! You can eat them with a tooth pick. Super tasty!! And don’t forget the beer!

Take 2 lbs of steaks or chops and soak in buttermilk overnight. Beat the hell out of an egg/buttermilk mixture and dip the steak in the egg then in a flour/salt/pepper mixture. Put in a crock pot or slow cooker with 2 cream of mushroom soup, and diced green pepper, a diced medium onion, 2 lbs of red salad potatoes cut in 1″ cubes and a small can of mushrooms. Cook approximately 6 hours and serve.
All that being said I haven’t eaten venison since I got out of school and had to eat it 7 days a week back then. But…. if I ever wanted to fool someone into thinking it was beef, it never failed.
P.S. I like the hunters for the hungry program way better!

some thing different once in a while:
cut up small pieces, fry them for a couple minutes in soy sauce, serve over rice and veggies–thats what i do if there not fried in butter w/ onion and mushrooms

What Waterfowler99 above me said! That is really good! If you are into roasts like I am, I crock them with Lipton Onion or Savory Garlic, or Onion Mushroom soups. I add a bag of those little carrots and quater some potatos until it is full. But first I take half the pack of soup and sprinkle it on the meat, and the rest on the veggies. Add a half cup of water and turn it on low when you leave for work early in the AM. You will come home to a house that smells awesome, and dinner will be ready! The wife can do dishes cause you cooked!!! (Brian K, are you listening? ) When I butcher now, I do not cut the loins into chops because I can either use them as roasts, or cut them into boneless chops for the grill when thawed.

You can also brine them for 24 hours, and smoke a bunch of them at a crack, and thin slice them!

What Tuck said. Nothing better than a roast in the crock pot. Turn it on low in the morning and dinner is ready when you get home and the house smells really good too.

~SKINEBOY~

I have gotten more tree huggers to eat venison with this recipe….NIBLETS…
remove all fat and silverskin
cut back straps or steaks about 1/2 in thick
marinade in 2c zesty italian salad dressing, 1c A1 steak sauce, tobasco to taste (about 3 tblsp)
marinade over night or as long as possible.
grill on low heat till medium rare.
take off grill let stand and cover for 10 min befor eating. (they are still cooking for a bit and they will end up medium)
they biggest thing with grilling venison is to pull it off the grill befor it hits medium done, or it will dry out FAST!
whenever any of my friends hear I am making NIBLETS we always have a housefull for supper.
try it out.
It is nice for a change from the old standby of butter and onions or cream of mushroom soup in the crock pot.

Take your cube steak and pound it as thin as you can between plastic rap. Salt and pepper, a little garlic either powder or grated fresh ones. Roll a boiled egg into the flattened steak and rap with bacon. Cook low and slow for two hours in a covered backing dish.

Number two for you greeks out there.

Cut your venison into finger sized slices. Fry them at medium high or a little higher in your oil of choice. Put them in the oven to keep warm. Make your sauce of plain yogurt you can use the fat free if you like, mix the yogurt with grated cucumber (make sure you try to blot out some of the water from the cucumber), juice from a lime or lemon, a little salt, and some garlic powder or grated garlic. Put your venison on a fried pita bread, sauce, fresh chopped onions, and sliced tomato. You can hit it with some feta and some parsley if you like it. Guaranteed to appeal to people who are skitish around good game. Also a good way to use up those less tender cuts.

Pretty simple….right after feild dressing hang the deer,remove the straps…slice into 2 in pieces..right onto the grill…cook to med rare (at MOST)

Don’t forget Niblets on the smoker too!
God, those were good!

(Fill the boat livewell up with water, add a dozen ears of corn to livewell to soak, roast on grill and serve with Niblets! )

Oldie but goodie. Marinate venison backstraps in Italian dressing overnight, crank grill as high as it’ll go, sear both sides of the steaks, drop temp and finish cooking them using indirect heat.

As stated previously, make sure you trim all fat, silver skin, etc. from the meat. My wife doesn’t like venison all that much, but she’ll eat the heck out of this stuff.

I used to have a recipe from a guy in Texas. He marinated the meat in some type of mesquite mixture (I can’t remember what), wrapped the meat in bacon (cut the backstraps into 2″ thick chunks) and grilled them. This stuff was unbelievably good.

For the BEST hot beefs (hot venison in this case)…save the neck roast, most people strip it out for trim. I take a frozen neck roast from the freezer, put it in a crockpot first thing in the morning, one envelope of Lipton french onion soup mix, and about 2 cups of water. Turn it on high for an hour, then turn it to low, add one can of crm. of mushroom, and two cans of beefy mushroom soup. Leave it all day, then take a meat fork ans stir it, all the meat separates into strips, the white bones are large, and easy to pick out as you are stirring. It will be thick and tasty, just spoon it on a bun and enjoy.

That is one of my favorite ways to eat Venison!!!!!

Super good to eat the neck up that way! Or we cut them into 1″ steaks. Oh man nothing better in the morning then fried neck steaks and eggs!

CWD has not gotten me yet!