Anyone have good venison recipes and/or tips? Thank you!
fat and fascia hold the wild flavor, trim it off and the result is much less gamey.
For a roast. Wash and trim all fat.Sprinkle liberally with Kosher salt and let sit for an hour or so. Pour a beer in crock pot, a little red wine, maybe some kinda meat marinade (dale’s, moore’s etc) and a couple of cloves of garlic or as much as you like. Sear roast in skillet till well browned and place in crock pot. Place bacon on top. Place some whole red potatoes and an onion(cut in chunks) in with roast. Cook till done and tender. Last one I cooked for 10 hrs on low. Don’t overthink it it’s really very easy.
Cube steak..Season flour with salt and pepper or whatever you like. I like Tony Kachere’s(?) cajun seasoning. Press flour firmly into meat. Brown till done in vegetable oil or Crisco or even better, lard. Remove from skillet and make gravy. Return meat to skillet, cover and let simmer.
Tender loin...treat just like pork tenderloin except don’t cook as long. Needs to be medium at it’s done’est. Too done and it dries out.
Deer has no fat “marbling” to flavor and self baste the
meat. To me, fat should be added to help flavor and keep from drying out.
Are you familiar with the needles used to inject spices or your type of marinades into meats? You can use one of those to inject melted fat into venison roasts. When you want to inject coarse ground pepper, minced garlic and other larger spices, choose an injector with a larger tip.