It sure looks like everyone is having success harvesting some nice deer this year 
Now here’s where we can help each other out getting our friends/family/significant others to be even more supportive of the time we spend in the woods… By putting some awesome venison meals on the table 
So what are some of your favorite ways to prepare venison?
As the saying goes, “The quickest way to a person’s heart is through their stomach!” 
So here are my two favorites:
Sweet bacon wrapped venison tenderloins:
– Mix 3 cups of brown sugar with 2 cups of soy sauce and marinade tenderloins overnight.
– Wrap entire tenderloin in bacon using toothpicks to hold in place
– Drizzle remaining marinade over deer loin (leaving some to continue to baste during cooking if you’d like)
– Place on tinfoil in center rack in oven or upper rack of a grill and bake at 350°F for 30-40 minutes (use a drip tray in oven)
– Finish bacon to desired crispness using oven broiler
Grilled rosemary and peppercorn backstraps:
As simple as it gets:
– Butterfly or slice at an angle to get two large backstrap steaks
– Using the coarse setting on a pepper grinder add pepper, cut and sprinkle with fresh rosemary, and finish with a light dusting with garlic salt.
– Cook on the grill using high heat to sear in flavor for 3-4 minutes each side and serve
Malmo:
Venison Stroganoff, sorry no recipe at this time, but any Beef one will work!!!
Mark
Wow, I think I’ll be making some bacon wrapped tenderloins this weekend!
Quote:
Malmo:
Venison Stroganoff, sorry no recipe at this time, but any Beef one will work!!!
Mark
That is actually our hunting camp meal on the Saturday evening of MN hunting opener and, next to Thanksgiving, is my favorite meal of the year. However, my friend’s dad who hunts with us is a chef and cooks everything up by “feel” so I’ve never been able to re-create his recipe. I do know that the most important part of good Stroganoff to use good tender meat such as a fresh backstrap
Quote:
Malmo:
Venison Stroganoff, sorry no recipe at this time, but any Beef one will work!!!
Mark
Agreed…..
I’ve gotten to the point that if it ain’t a cow, pig, or chicken, I’m just not interested anymore. Really can’t tolerate the horrible taste of wildgame, unless one has to invest 12 hours just to make it edible. It has become a psychological mind trick just to eat tough, dry venison or shoe-leather wild turkey or swamp-mud duck or pheasant that is comparable 2 year old beef jerky.
Just can’t beat good ole steroid injected, chromozone altered, pen raised domestics!!!!
But one trick to the Stroganoff is to put oil in the bottom of the kettle and more/less fondu the venison stew cuttings. Seer it. Boil it in oil. Boil it in the oil for 3-4 times longer than you would beef. It will help tenderize it.
Season 1-2lbs of venison stew for the stroganoff with 1 large onion, about 1 tbl spoon of garlic, and a tsp of cumin. tsp of salt. tbl spoon of course pepper.
Boil it in that oil for a good 15-20 minutes. (not deep fried, but more of a pan fry).
Then simmer for an hour.
Then add 2 cans crushed tomatos…..simmer for 30 minutes.
Then add 1/2 cup sour cream……..simmer 15 minutes.
Dump on egg noodles.
Another option is to take a venison roast and slow cook it for 12 hours in crock pot with LARGE onion sliced/diced. Add about 6 cloves CRUSHED garlic (not powder, but real garlic).
Add tbl pepper salt
tbl spoon pepper
tbl spoon cummin
After 12 hours, take 2 meat forks and shred meat.
Then dump in large mason-jar of famous daves BBQ (Sweet-n-sassy) and slow cook another 6 hours.
You’d swear you were eating Famous Dave’s shredded beef.
Works so well that I cooked up 4lb of venison roast this way and took it to a “non-hunting” group of people for a superbowl party 2 years ago. They ate it all up in about 1 hour…..all to this day thinks it was beef! 
Tonight we go simple but good. Venison three ways. First, I must say that I always do the loin in big pieces (if not whole). Cutting a piece like that before cooking is sinful. The straps stay whole as well.
One strap is just salt and pepper. Grilled over cherry wood chunks brought to just medium. Cuts with a fork.
The other strap is cooked the same way, but slathered in EVOO and dusted with my “mock” Texas Roadhouse steak dust. That one will be cooked to barely medium.
The loin roast I treat like a prime rib (bone out). EVOO, Montreal steak rub (over the counter). I cook this on the cold side of the grill to 120 degrees. Then I sear the crap outta it to get that great crust. I’ll pull it at 140. I call that a reverse sear.
First let me say that great care goes into the meat before it is cooked and then it is never cooked beyond Medium!!!
All of the venny is taken off the bone, all the connective tissue/fat it cut off of it as well. Surprising how much of the gamey flavor comes from these portions that are sitting next to the meat!!! We also muscle each of the quarters and some is packaged as stew meat, but mostly is wrapped as a whole muscle to be used as we see fit for the evening meal… could be grilling the whole muscle or cutting into mini steaks, etc… Only two roasts, which we call the football roast which come off the hinds.
Our stroganoff is started by cutting the into bite sized pieces and searing with EVOO or butter or a mixture as the EVOO will raise the smoke point of the butter. Once seared the meat comes outta da pan and the onions, shrooms etc. go into the pan for the sweat/carmelization, then red wine is added to bring the flavors together along with roux or other thickening agent. Then the meat is added to be heated through and sour cream to finish the sauce. Then we serve these over thick noodles, nummy!!!
Another favorite is to take one of those muscles and cut into medallions and sear with butter and garlic with mushrooms and eat!!! Simple med rare and chow!!!
Mark
Cheddar sticks and a New Glarus 2 Women lager.
Hanging tenderloin…
Soak in buttermilk for 24 hours.
Soak in Teriyaki Marinade for 24 hours.
Grill 3-4 minutes per side, never past medium rare…yeah baby!
YUMMMYYY!!!! 
that looks good. i know some people who dislike venison. i bet that would turn them
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