Looking for a Venison Recipe

[Tim Fishell]

The wife and I are cooking venison back staps for dinner tonight and wanted to do something different with them. Usually we batter them with flour, salt, and pepper and the fry them in butter with onions. So let me have it (if you dont mind). How do you guys cook your venison?

Thanks in advance,
Tim

[Charles K.]

Cut into small steak (1 in. thick)...wrap with bacon...secure with a couple tootkpicks...grill over coals (couple minutes per side....don't overcook!)....

[The Ursus]

I like'em simple, baste with olive oil then sprinkle montreal seasoning all over them when you first put them on the grill.  Finish off with a touch of horseraddish on each bite and a beer to chase it down.  Man, I'm ready for dinner already....

[Pasty Face]

Charles said it first but I second it, bacon over the grill.

They also make the best sandwitch you can eat. I like it with alittle A1

[Pat B]

I rub um down with olive oil and black pepper and sear them, on all sides in a black skillet. After searing it goes in a 350 oven for 15 minutes(for rare, 20 for med). Take um out and let them rest while you...deglase the pan with a little beef broth(unless you have venison broth), add a shot of bourbon and a bit of cream and reduce by half. When this is done, slice the tenderloin into medallions, add the juices to the sauce and pour over the medallions. YUMMMMM!
   I like oven roasted potatoes and a mixed green salid with it. Pat

[Kip]

I third Charles K do it all the time bet you won't fry anymore after you try them this way I cut them the thickness as the width of the bacon.Baked potato and green salad and garlic bread maybe some red wine the wife will love you.Keep the center with some red or at least pink usually when the bacon is cooked the venison is right if thick enough.Kip

[9 Mile Archer]

We like to use the stroganoff recipe from the Joy of Cooking.  That with egg noodles is always a hit.  I have also been making antelope picatta using the JOC book and it turns out great too.
But as stated above simple in the grill is always a good way to honor the venison flavor.

[BAO]

My favorite way to do backstraps is as follows:  Put a good sized piece (6" or more) on the BBQ over medium heat.  Constantly baste it with Land O'Lakes butter with Olive oil and Garlic (one product with all three).  While grilling the meat, sautee onions and mushrooms in more LOLakes.  Servea slice medium rare with onions and shrooms on a chunk of substancial(not Wonderbread) bread.

[matt schuster]

Here is one to use for guests.   Take a whole backstrap, salt & pepper, then begin to cut it in half as but don't cut all the way through because you want to fold it over to make a roast.   Before folding, place sliced jalepeno peppers (from a jar is fine) along the top of the bottom piece.   Fold the other half over covering the peppers.   It will be a little unwieldy but we will fix that.  Now wrap bacon any way that you wish over the stacked backstraps and pin them in place with toothpicks.   We do it so that no venison is visible.   Cook on indirect heat, like a Weber grill for 30 minutes or so to medium rare.   The jalepenos won't be too hot and you won't be disappointed, just watch out for toothpicks.

[ZaneD]

i do exactly what charles k said but i also add some green peppers, onions, and sometimes muchrooms onto the skewer with the meat.

[Stu]

All good stuff. I do whole pieces of backstrap, like  BAO does. I marinate the piece (8" or so for four people) in Teryiyaki "quick marinade", with a dash of basil, chili powder, parsley, and enough olive oil to coat. Let it sit an hour or so. Sprinkle McCormick's Montreal Steak Seasoning liberally over it, then grill over hot coals until still pink inside, remove & cover in foil & set aside. Slice in about 10 minutes, after you have your salad or whatever.

Slice and serve with sliced red bell peppers you've sauted quickly in hot olive oil (w. salt & pepper on the peppers) until tender & bubbling. Put peppers over the top of the platter of backstrap. Goes good with any good red wine, by the way.

Yum. I do venison about twenty different ways, but the only thing beating this is venison tenderloin!

[JDinPA]

I rub olive oil, salt, pepper and cook on high heat on the grill.

Plain and simple - they are too good to cover up the taste with anything else.

[Charles K.]

Stu is right!!!!!! The only cut off venison that is the most tender/flavorable/mouth-savoring....etc. is the tenderloin..bar-none.

but...I also wrap tenderloins in Japalenos/bacon..and also eat them right off the grill plain.

[Seeking Trad Deer]

Marinate for six hours or more in the following then grill medium at most:

olive oil, honey, ginger, crushed garlic, soy sauce (teriaki another option).

[Steve Kendrot]

My fav marinade:

equal parts Olive Oil, Soy Sauce, Worhcestershire.
Hot sauce to taste.
Heavy dose of chopped Garlic.
Heavy dose ground cumin.

Marinade for 20 minutes (much longer overpowers the meat). Grill to rare/mr.

Lately I've been experimenting with soy and fresh ginger. Try:

Olive oil, soy sauce, garlic, fresh ginger, honey and some cayenne.

[DeerSpotter]

You guys are just mean !  Mouth watering mean !

Of course I did have to open up this thread, but I did not get a deer this year, is there any therapy groups that help in this situation, are there any recovery groups, or treatment centers that help with NO DEER ! OK, OK I am all right.

Carl

[Ironman]

Cut into 1/2" thick steaks salt and pepper them roll in flower.Get a crock pot cut up onions and potatoes.I cut potato's in 1/4th.add some meat first in crock pot then add onions and potato's. Continue to layer meat potato's and onions until pot is full then add 3 beef bullion cubs and cover everything with water and cook slow.

[Tom Leemans]

This is a good'un.
  http://www.bowyersedge.com/venison.html