Your right it doesn't cover up the taste anymore than chicken, it doesn't cover it any less ether, your still covering up the taste no matter what you put it on. Do you cover your hamburger, Porterhouse or New York strip with flour before you fry it?
Your best (relatively simple) venison recipe?
- Thread starter KalamazooKid
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Your right it doesn't cover up the taste anymore than chicken, it doesn't cover it any less ether, your still covering up the taste no matter what you put it on. Do you cover your hamburger, Porterhouse or New York strip with flour before you fry it?
BearBio
Member
Lived off of elk and venison (and a wild boar) for two years while in grad school.
Easiest, yet delicious, was to marinate venison steaks. You can pan fry, broil or roast on a grill while camping. Marinades should be 1/3 vinegar. 1/3 oil & 1/3 water. Place in a plastic bag and refrigerate. Bottled salad dressing (Italian, Balsamic, etc.) works well (marinate 6-18 hours--24 hours makes it too strong). Or make your own with garlic and/or other herbs, remembering an acid and an oil.
Secondly (a little more complicated), slice venison thin. Place in a bowl or large baggie. Add Gebhardt's chili powder (1 tablespoon/lb.), 1 tsp garlic, Mexican oregano, cumin, ground coriander. If you have it, achiote and adobo spices. Chipotle will make it spicier; reduce chili powder for less spicy. I adjust by smell. Mix well; if using a bowl. place mix in baggie or just cover well. Marinate over night. Place a couple of tbls. oil in a wok, fry meat as desired, add sliced onions, poblano or bell peppers (colored peppers don't add to flavor but improves) and fry until soft but not "mushy". Tomatoes optional. Serve with cheese, guacamole & hot sauce on warm corn tortillas.
Easiest, yet delicious, was to marinate venison steaks. You can pan fry, broil or roast on a grill while camping. Marinades should be 1/3 vinegar. 1/3 oil & 1/3 water. Place in a plastic bag and refrigerate. Bottled salad dressing (Italian, Balsamic, etc.) works well (marinate 6-18 hours--24 hours makes it too strong). Or make your own with garlic and/or other herbs, remembering an acid and an oil.
Secondly (a little more complicated), slice venison thin. Place in a bowl or large baggie. Add Gebhardt's chili powder (1 tablespoon/lb.), 1 tsp garlic, Mexican oregano, cumin, ground coriander. If you have it, achiote and adobo spices. Chipotle will make it spicier; reduce chili powder for less spicy. I adjust by smell. Mix well; if using a bowl. place mix in baggie or just cover well. Marinate over night. Place a couple of tbls. oil in a wok, fry meat as desired, add sliced onions, poblano or bell peppers (colored peppers don't add to flavor but improves) and fry until soft but not "mushy". Tomatoes optional. Serve with cheese, guacamole & hot sauce on warm corn tortillas.
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CAJUNLAWYER
Member
Marinate in milk for a couple of hours.
Cook.
Eat.
Works for just about any wild game
Cook.
Eat.
Works for just about any wild game
Nope, but then I don't generally fry any of those either, they all go on the grill.
But flouring and frying them isn't unheard of either. Are you familiar with the southern delicacy known as chicken fried steak?
Point being that flouring and frying isn't about covering up anything, it is just a different way of cooking it and the flavor is still there.
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OP
BigBill
Absent Comrade
Simple chops broiled in butter
Rpg
Member
In my experience, the most important step in preparing venison to minimize gamy flavor is to remove all bones and fat when butchering the animal. I make only steak and deer burger: no roasts.
Prepare the meat much as you would beef, keeping in mind that it's very lean so grilling or frying requires some oil: take your pick between butter, olive oil or whatever you have on hand. Don't overcook it: medium (pink interior) or medium rare (warm red interior) is best.
Prepare the meat much as you would beef, keeping in mind that it's very lean so grilling or frying requires some oil: take your pick between butter, olive oil or whatever you have on hand. Don't overcook it: medium (pink interior) or medium rare (warm red interior) is best.
BigBill
Absent Comrade
My neighbor cooked a venison roast in a rotessori wrapped with bacon.
OP
Can't go wrong with bacon. I just tried this one for the first time a couple months ago ..... took a section of the back loin and wrapped it with bacon after seasoning with my favorite rub. 45 minutes at about 325 on the pellet grill then 15-20 minutes at 400 to get it crispy. Fabulous. Nice and pink on the inside.
Heat a 1/2 stick of butter to near smoking. Dump in 1/2- 3/4 lb of thin sliced loin as thin as you can slice it. Set the timer for 60 seconds and stir continually. When it dings dump it on two good deli rolls loaded with sliced peppers and a good cheese.
Start with one buck
Add 150 grains Pb at .270 Win.
Add 150 grains Pb at .270 Win.
fiasconva
US Veteran
My grandmother would cut it into 1" or so chunks and cook it with carrots, potatoes, and onions just like she would with a beef stew. You couldn't tell the difference.
mike from st pete
Member
Venison Stroganoff, same as using beef. Lots of onions or shallots, Lots of mushrooms, sour cream and egg noodles on the side.
Venison chilly. Some use ground but I prefer chopping into bite sized chunks, lots of onion, garlic. Reconstituted dried chilis, anchoes work fine and some dark red beans.
Venison chilly. Some use ground but I prefer chopping into bite sized chunks, lots of onion, garlic. Reconstituted dried chilis, anchoes work fine and some dark red beans.
