Favorite Venison recipes

[LBrandt]

I would say perrrrfffect.

 

[guywhofishes]

Yep. Logs are where it's at. Reductions are so very good... make the difference between great and OMG.

 

[Kurtr]

Well my son got it done tonight and the about a half hour later we snuck up on this guy and he said takem dad so I couldn't keep the itchy trigger finger from squeezing the trigger. Fresh back straps with salt and garlic for supper will finish cutting my buck up in the am.

 

[deleted member]

NECK ROAST UPDATE: We always threw the neck meat in the sausage bags. But, given the discussion about the "neck roast", this year I took great care to get it all off in one nice chunk sans bone, trachea, etc... I simply seasoned it, let it sit in the fridge overnight, seared it on the grill and then stuck it in the oven on 325 for a few (3-4?) hours. That is a great cut of meat for a roast! Highly recommended. Thanks.

 

[SerchforPerch]

Kudos to those that keep the neck roasts..

Back strap recipe: Season with montreal steak seasoning, High heat, flip twice, cooked to med. rare goodness (preferably on a pellet grill), Done.

Now if I could only figure out how to pull the Tri-tip from my deer Id have the 2nd best cut of meat.

 

[martinslanding]

Backstraps & tenderloins get pan fired with salt and pepper seasoning
Steaks usually grilled – however sometimes fritters are made:
Fritters : pound meat, salt and pepper (cayenne optional), wash in egg then panko/Italian bread crumb mix…pan fry to golden brown
Roasts : also works on beef roasts – 1-2 packets of dry Italian dressing( we usually use 1 regular and one zesty packet). Place roast in crock pot coat with packets of dry seasoning cook 4-6 hours…should shread like butter….eat on hard roll with provolone cheese

 

[deleted]

Just did a moose arm roast on Saturday. Sounded like a lot of seasoning to me, but did at and was very happy with it.
All dry seasoning packets
1-Lipton Onion Soup
1- McCormicks Brown Gravy
1-Ranch
1-Italian

Put the roast in crock pot with a cup of red wine and let it cook for about 7 hours.

Threw a few whole mushrooms in with about 2 hours left to cook.

 

[Ericb]

Ive done this with chunks of meat and with meatballs. Both were hits with the whole family. In a brazier pan I heat up some olive oil and brown the meat. Then Ill add plenty of sliced onions, chopped garlic and butter and cook untill the onions are translucent. Once they get soft ill add mushrooms if wanted then some mustard, A1, worschier sauce and beef stock. Enough to make a large amount of sauce. Seasoning I add thyme, garlic and cayenne pepper. Reduce for a little bit and then add a little flower to thicken up and make a good gravy. Ive put this over mashed potatoes and egg noodles. Its a hit every time. Cabernet wine instead of the A1 is good as well.

 

[Big J]

Oh boy. Tri tip is so small in a deer, but have to pulled and cooked the top sirloin whole? Best cut on a deer and nobody seems to keep them for steaks. Just end up in the grind piles.

Kudos to those that keep the neck roasts..

Back strap recipe: Season with montreal steak seasoning, High heat, flip twice, cooked to med. rare goodness (preferably on a pellet grill), Done.

Now if I could only figure out how to pull the Tri-tip from my deer Id have the 2nd best cut of meat.

 

[Lou63]

I tried something different this year,

got tired of trying to get all the tendons out of the lower leg muscles so I just tossed them into the crock pot with a splash of Worcestershire sauce, kitchen bouquet, sliced onion, garlic, black pepper and some beef bullion and enough water to cover, cooked on low overnight.

could not tell there was a tendon or anything tough in it.

I was lazy and didn't make any gravy but just the meat and a bit of liquid over mashed taters could not tell it wasn't beef.

beats trying to clean those muscles up for grinding.

 

[SerchforPerch]

Oh boy. Tri tip is so small in a deer, but have to pulled and cooked the top sirloin whole? Best cut on a deer and nobody seems to keep them for steaks. Just end up in the grind piles.

HA! yeah your right its probably tiny. Perhaps an elk would be best.:;:thumbsup

 

[Big J]

Posting pictures on this site is a miserable mess. I tried to post a picture Serch, but can't so I'll put a neat link in. Save your top sirloins of a boned out hind quarter and grill/smoke/cook whole to med rare. You will be happy!

Scroll down to post number 20! [

http://www.huntingnet.com/forum/whitetail-deer-hunting/274035-backstrap-vs-tenderloin-2.html QUOTE=SerchforPerch;118119]HA! yeah your right its probably tiny. Perhaps an elk would be best.:;:thumbsup[/QUOTE]

 

[ItemB]

Big J shoots tiny deer hence the tiny tri-tip.
In all seriousness, I have taken a whole hind-quarter on doe or smaller deer and cured it like a ham and smoked it. It was good for lunch meat.