Your best (relatively simple) venison recipe?

KalamazooKid

KalamazooKid

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Since it's hunting season .......

I've been cooking venison for decades and regularly make sausages, jerky, brats, snack sticks, etc. In addition to steaks, roasts, burgers, and all things that use burger (tacos, spaghetti, etc) of course.

Oh and I've got a dozen venison/big game cookbooks but so many of the recipes are somewhat complicated and time consuming.

I recently made jalapeño / venison poppers and wow, they were incredible. Simply cut n gut some peppers, fill cavity with cream cheese (flavored if that's how you roll), add a thin strip of marinated venison, and wrap with 1/2 strip of bacon. Cook in a pellet grill or other source of indirect heat for about 20 minutes at 350-375 until bacon is crispy. A huge hit at my house with all of the kids. The pic below is just before they were actually done - it was just time for a "tester".

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I'm very interested in other go to recipes from you hunters. TIA.
 
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I have cooked venison for quite a long time now and have several go recipes.

My favorite one is pretty can't fail and I serve it alot to people who are trying it for the first time or had a bad experiance.

I cut the backstraps into 3/4 inch medallions and coat them in a flour salt pepper mixture then let them sit on a paper plate for five minutes or so.
The blood will seep though the flour some,thats when I dip them a second time with a bit of pressure. That flattens them out some as this cut is so tender anyway.

Lastly I cook these in light olive oil. Not floating but enough for some of the oil to make the crust.

They should only need 2 minutes a side for medium rare.

Cooking them kind of fast is best. If you cook two slow the coating likes to come off some.
Personally I like them to have a little crunch on the outside and medium in the middle.

I have converted many people cooking this.
 
This is really simple and delicious...

Order Salamida State Fair Spiedie sauce / marinade...

Cut venison into 1.5 inch cubes and place in a one gallon zip lock. Add one bottle of Salamida marinade and place in fridge for 3-4 days (rotating daily to marinate evenly).

Place cubes on skewers and cook on the grill as a shish kebab....

Serve on Italian sliced bread.

You can add whatever you like but some of my favorite toppings are the following:

Mushrooms
Onions
Provolone
Tabasco Sauce
Ketchup
Mayo
 
paplinker said:
I have cooked venison for quite a long time now and have several go recipes.



My favorite one is pretty can't fail and I serve it alot to people who are trying it for the first time or had a bad experiance.



I cut the backstraps into 3/4 inch medallions and coat them in a flour salt pepper mixture then let them sit on a paper plate for five minutes or so.

The blood will seep though the flour some,thats when I dip them a second time with a bit of pressure. That flattens them out some as this cut is so tender anyway.



Lastly I cook these in light olive oil. Not floating but enough for some of the oil to make the crust.



They should only need 2 minutes a side for medium rare.



Cooking them kind of fast is best. If you cook two slow the coating likes to come off some.

Personally I like them to have a little crunch on the outside and medium in the middle.



I have converted many people cooking this.
Click to expand...


My kids grew up eating a very similar dish - their favorite. I'd slice the loin about 1/4" thick and pan fry just like I do a bluegill - dipped in some homemade breadcrumbs and olive oil in an iron skillet. AWESOME!
 
One of my favorites, for back strap. Cut 2in. pieces of back strap. Pound out to 1/4 in. thickness or so. Rub with butter and lots of black pepper. Quick fry on each side, then flame with brandy. YUM! Be carful with the fire though, I still have scorch marks on a cupboard door over the stove. :(
 
A neck roast in the crock pot is one of my personal favorites.

My girlfriend won't even try it after watching me pull out all the neckbones from the crock pot before adding my veggies.:D
 
Simple and easy:

Venison steaks or cutlets, marinade in Italian salad dressing (vinegar, oil, spices) for 6 hours or more in the refrigerator, throw on the grill at moderate heat for about 5 minutes per side, then serve.

No grill? Too cold or rainy or windy to cook outside? No problem! Heat up your skillet, sear both sides to seal in the juices, then turn the hear way down and cover the skillet so they simmer for 15-20 minutes.

I can't make it any simpler than this!
 
This recipe is great for venison shoulder meat.

Dust large chunks with seasoned flour and brown in a skillet with oil. It's best with a nice crust.

Thinly slice 3 or 4 large onions, lay in the bottom of a slow cooker, place browned meat chunks on top of the onions, add 1/2 bottle of good beer and cook on medium (about 300 degrees) for 3-1/2 to 4 hours.

It's excellent on mashed potatoes or cabbage noodles.

Cabbage noodles (if you don't already know):

Start this about 30 minutes before the venison is done.
Bring a large pot of water to a boil and cook wide egg noodles until al dente. When they're done, drain in a colander.

While you're waiting for the water to boil, chop a small to medium size cabbage into good size pieces (1" x 1"). Slice a medium onion about 1/4" thick. Add 1/4 stick of butter and a little olive oil to a large skillet, add onion and cabbage and cook on medium high until soft and the edges are browned. Add a little more butter to the skillet, add the al dente noodles and cook on high for a few minutes, turning regularly. Add salt and pepper to taste.

If you don't know how to make mashed potatoes, stay out of the kitchen. ;)
 
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I also like venison burgers...

2 parts ground venison
1 part ground pork
Seasoned Italian breadcrumbs
Minced shallot

Mix it all together, form into burgers, and cook in a cast iron skillet with bacon fat and a little unsalted butter. Season to taste with salt and pepper.

Everything a growing boy needs.....
 
Cut it into pieces about 1/4" thick - 3"-4" squares work best.
Pound it with a tenderizing hammer a little.
Roll it in a salt and pepper seasoned bowl of flour.
Fry it in an electric skillet at about 300* with about 1/8"-1/4" of veggie oil.
Drain the oil out of the skillet, leaving all the "crispies" and a few tablespoons of oil behind.
Place the meat on paper towels on a cookie sheet in the oven to soak up excess grease and keep it crispy.
Make gravy by frying up a few tablespoons of the left-over flour - just enough to soak up all the oil and make a paste.
Stir in a couple of cups of milk to dissolve the paste and then bring it back up to a simmer.
Mash some 'taters.
Serve with a side vegetable of your choice - i prefer something green - and spoon the gravy over the 'taters - some on the meat too if you like.

This exact same recipe works great for making fried chicken, mashed 'taters and gravy. Though you have to cook the chicken on a little lower heat for a little longer.
 
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Venison heart or any of the less desirable pieces of meat, crockpot it, cover with water add 3 or 4 bay leaves, salt & pepper. Cook on low overnight or longer. Chunk up the meat and add to a box of prepared Stove Top Stuffing mix. You can use the water from the crockpot to make the stuffing. Serve with a big glass of red wine.

Also works great with goose thighs.
 
Gotta couple EZButton recipes to add.

First, roll the backstraps in coarse ground pepper then wrap them in bacon, shoving a toothpick through about every inch. Throw those babies on a roasting-temp charcoal grill and roll 'em around til the bacon is crunchy. Remove, allow them to rest for a few minutes, then slice between the toothpicks, dunk in horseradish sauce (or not), and enjoy!

Second, chunk up a loin into about 2" pieces. Toss the chunks in a crock pot with a couple large cans of mushroom soup, a pint of sour cream, and your preferred seasonings. Let it rock on low for about 6 hours and then serve over white rice.

Dang that sounds good!
 
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mmm venison

put loin or medallions in a zip lock bag with salt pepper A1 steak sauce worchestershire sauce or teriyaki smoked paprika onion red wine vinegar and olive oil... overnight in fridge
grill/smoke over pecan wood to medium rare..
 

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bearman49709 said:
Other than jeffsmith everyone who posted covers up the taste of the meat. Makes people think you really don't like eating it and have to do anything you can think of to get rid of the taste.
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You couldn't be more wrong about me. If you ate venison (or anything) 2-3 times a week like we do you'd get sick of it fast eating it the same way every time. Hence the reason for this thread.

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One of my favorite ways to eat backstrap and/or tenderloins, is deep fried. I use one of those electric deep fryers with a basket and it works great.

You choose your favorite seasonings or marinades, (I've made my own and used store bought), injecting a liquid marinade into the meat, and rubbing olive oil and a seasoned rub on the outside.

Set the grease to about 350° and drop the entire tenderloin, or "cut to fit basket" backstraps in the hot oil. Only cook it for 1 minute per lb. (small tenderloins might take less than a minute) The center is red and juicy and the outer 1/3 is brown and tender.

It goes great with french fries, or cut into medallions and served on a plate of mashed potatoes and asparagus (or your favorite veggie).

Quite yummy!

For long time storage we cube the deer quarters and any other parts into 1" cubes. Add a 1/2 teaspoon of canning salt, (regular salt works but makes it cloudy looking), one beef bullion cube and 3 or 4 1" chunks of beef fat. I get that from the butcher shop.

Fill several quart jars with the above in each one, place in canner for 90 minutes at 10 lbs of pressure. My canner holds 7 quarts I think. I recently opened a jar dated 2014 and it was delicious! We often use a jar for a quick meal with mashed potatoes served open face style, sometimes with green peas on top. It is good to eat right out of the jar, or make a stew out of it. It is very tender and the fat and beef bullion cube is liquefied and infused into the meat, making it taste like roast beef.

Oh I'm getting hungry now. :rolleyes:
 
bearman49709 said:
Other than jeffsmith everyone who posted covers up the taste of the meat. Makes people think you really don't like eating it and have to do anything you can think of to get rid of the taste.
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I beg to differ. Flouring and frying doesn't cover up the taste of venison any more than it does fried chicken. A little salt, pepper, and flour don't "cover up" the taste at all.
 
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