Venison Recipes

[leatherneck]

I'm in the mood for something different so here goes. How about posting your favorite deer steak recipe for everyone to try. Just deer STEAKS this time round.Thought this might break up the cabin feever for a minute. Lets see em.

Mike

[Killdeer]

This will end up being moved to the Recipes/grilling forum. I only make steaks from backstraps. The rounds and shoulders are done up as roasts.

So, backstrap medallions, sauteed in butter, put to one side. Brown on the outside, lovely pink on the inside.
Saute onions (chopped or thick slices, according to whim) in the butter, add some red wine (or Port!), some elderberry or other jelly, and perhaps some flour to make a rich sauce. Pour over the medallions, serve with mashed taters and string beans, or Brussels sprouts.

That is my favorite, after the grilled whole herbed backstrap that you cook up over the campfire after hanging and quartering the deer.

 

Killdeer~thanks a lot. Now I am hungry, and it is past my bedtime.   :mad:

[vermonster13]

I'm hungry now too. Thanks a lot Kathy!

[leatherneck]

Now my mouth is watering at work! Thanks kathy. But looks really good.

[BTH]

I use the backstraps for chops and steaks  somewhat like Killie (butter is meats best friend), but also I have used the round steak with success...

I bone the round steak and trim the fat and silver skin. You can section it out to it's sub parts as well.

I'll pound the meat, use a bit of olive oil, and grill it over high heat just a couple of minutes per side. Do not over cook; we want a pink inside. Don't season it prior to grilling. Season right after you get it off the heat.  

Salt and pepper to taste, or something like a Montreal Steak Seasoning if you like a bit of bite, slice thinly and serve with your favorite sides. I like roasted Yukon Gold potatoes roasted in olive oil, rosemary, garlic and salt. The veggie is usually green beans with sliced mushroom and chopped shallots in butter or sauteed mushroom and onions. Wine is usually a good Syrah like Cline Cool Climate or Anderson Valley. The spicy-ness of the Syrah is a good complement to medium rare vension.    

Killie...is that whisky in the glass? I love a bit of single malt Scotch with my venison.

[crookedwoody]

I LIKE MINE BUTTERFLIED ,WRAPPED IN BACON.
DRIZZLED WITH SOY SAUCE TO WE THEM
SEASON TO YOU TASTE.[I LOVE CAJUN SPICES]LET SIT 2HOURS IN FRIDGE TO MARINATE.
SLOW GRILL OVER CHARCOAL OR SMOKE THEM.
ADD SOME SLICED GREEN PEPPERS&ONIONS COOKED IN FOIL WITH BUTTER AND SEASONINGS.  

[Irish Archer]

Now that's a good lookin' strap right there!

[Danimal]

MMMMMM  I wish there was a species of deer made of entirely backstrap.  Its only Feb. and I am out of BS already!      I marinate cubed backstrap in olive oil, Salt, Pepper, Rosemary, Lemon Juice, and Garlic. Heat some more oil in a seasoned pan and fry on HIGH heat, browning each side until pink in the center.  Add some red wine and flour to the drippings for a good sauce to pour over potatoes and meat.

[BigRonHuntAlot]

Cut your steak or chops into 1 inch cubes and wrap each cube with about a third of a slice of bacon and secure with toothpick. Now Add Zesty Italian dressing and marinate overnight or longer for more intense flavor and grill till bacon is done,not crispy.  Do Not Overcook.   This has been a favorite at my campsite.

[JEFF B]

FALLOW BACK STEAK WITH CHILLI ORANGE GLAZE
back steaks
black pepper or mrs dash yummmmmm
prosciutto ham very thinly sliced
cooking oil
50grams brown sugar
juice and skin of one orange
2 tabl spoons of white vinegar
2tabl spoons of white wine
1/2 freshchilli chopped
1clove of glarlic crushed

pre heat ya oven to 200c season the back steaks with pepper and wrap with ham
heat ovenproof pan, add a little oil and sear the meat say for two minutes on each side
place pan and meat into the hot oven for about 8 minutes or until bright, clear pink juices run from the meat when it is pierced in the middle. remove from the oven immediately and set aside.
 in a sausepan, heat the brown sugar, orange juice and zest until the sugar has melted then whisk in the wine vinegar wine and chilli and garlic and cook until you have a thick syrupy glaze. coat the back steaks and leave to stand for 5 minutes before slicing. mmmmmmmmmmmmm mouth watering. now go do it  

[leatherneck]

Boy that sounds good Jeff. I'll be trying that one for sure. I have been doing my backstraps with bacon on a grill for years now. I was looking for more recipes on the regular steaks.

[JEFF B]

well ya can use that as well just dont use the back steaks  

[leatherneck]

I'll be trying this this weekend Jeff. Thanks.

BTW- How ya been feeling?

Mike

[McPhee]

Deer Steaks or Backstrap

1/2 cup soy sauce
1 clove minced garlic
1 teaspoon fresh grated ginger
2 Tablespoons brown sugar
2 Tablespoons vegetable oil or olive oil
2 Tablespoons lemon juice
1 Tablespoon minced onion
1/4 teaspoon black pepper

Place the steak in a shallow flat glass bowl.  Mix all the ingredients in a second bowl and pour them over and under the flank steak.  Refrigerate for 5 hours, turning the steak several times to redistribute the marinade.  

Cook over hot coals.  Use the remaining marinade to brush over the steak while cooking or as an extra dip.

[owlbait]

Try this:
Dip your steaks in Spicy Ranch Dressing, then dip in Italian Bread Crumbs. Cook in hot butter-flavored shortening until the down side seals (the blood will just start coming through the top), flip over and cook for exactly 2 minutes. Leaves it tender, and tasty. There is a Four Cheese Bread crumb or unflavored that may be a better choice. I'll let you know.

[leatherneck]

Mcphee, Owlbait-those both sound awesome!

[Boone the Hunter]

oh my goodness, that picture should be illegal, I seriously almost just took a bite out of my screen, hats of to you