The key is the marinade. Use a combination of red wine, vinegar and lemon juice to break down the tough fibers. From there, roast it.
I always found venison fairly mild and not tough. Moose is another story. I used to marinate it in milk, and do various things with it but never liked it.
Medium rare venison tenderloin, coffee rubbed.
Blackberry sage reduction for a sauce.
Yum.
L
kill it with hallow point.
self tederizing.
If you ‘wet-age’ it in iced water, draining the water through the drain in the cooler and adding ice as needed until the water runs clear and the meat looks white, it does wonders.
A little salt in there as well will pull the adrenalines and testosterone and other nasties out of the meat. It will look white, but I assure you the red color will come back.
I age mine for at least 24 hours and up to 3 days depending on the age of the buck. Doe I will age for about 24 hours.
This will be the best tasting venison you ever had.
Venison burgers make the best Sloppy Joes.
Salt, pepper, tomato paste(or even catsup), onions. Simple and fast.
Anybody smoke it? Bbq?
If you take your deer to someone to process, there is a very good chance you won’t get your deer back. It may be someone elses gut-shot, poorly field-dressed mess of meat.
Its fun to process your own and not hard to do at all.
We have the butcher add beef and pork fat to the ground meat. Makes great chili, hamburgers or anything else you’d use ground beef for.
Deer steaks or roasts have to marinade overnight. I’m not keen on the roasts, but you can cut the steaks thin and cook in brown mushroom gravy for Swiss Steak and mashed potatoes. It’s also good for stew.
We have lots of elk left over from last season. It’s much better than deer. Of course, you’ll uses some of it for jerky. Yum.
Lots of Onions. I like Onions.
I only take doe for food. I slice round steak and make Swiss steak. There are never any leftovers.
Venison stew can’t be beat.
Quick Venison Chilli
1 large yellow onion, chopped fine
3 T olive oil
1 - 1 1/2 lbs ground venison
3 cans black beans, rinsed and drained.
1 can Rotel
1 can diced tomatoes
1 package chill mix
In Dutch oven, over medium heat, saute’ onion on olive oil until tender. Add ground venison, and cook until brown.
Add rest of ingredients and heat through. Serve with sour cream and shredded cheddar cheese.
*if you like celery you can add two chopped stalks of celery with the onion.
I know black beans are not traditional, but this stuff is pretty good :-)
My husband always adds extra hot sauce
Mom made a venison pot roast one time that was excellent ... and I’ve had venison meat loaf that was delicious. Wish I had the recipes for both of them :-)
Here’s an easy one that everybody seems to like.
Slice the venison to about 1/2 inch thick, palm size piece works best.’
Pound it out until it”s about 1/4 inch thick and marinate in Italian dressing for about 3 hours.
Lay out the strip of venison and put a thin layer of Dijon Mustard on one side.
Take a long slice of kosher pickle and wrap the meant around it mustard side in.
Skewer it length ways and put it on the grill.
Baste with left over marinade.
My hunters love this one.
A lot of good recipes here. And that is good. Me? Same as my grandma. Heat cast iron skillet. Oil. Hot. Dredge venison steaks in buttermilk/egg mix then flour (salt n pepper) . Toss in skillet. A couple minutes per side, then pull. Don’t over cook as most do. Tough as a combat boot. Let steaks rest a couple minutes on paper towels. Enjoy.
SOS made with deer meat.
Ground or diced. Season the meat with fennel, sage, rosemary, thyme, garlic powder, Tony’s Creole Seasoning.
Put a generous dollop of bacon fat in skillet, then brown the meat. Add a splash or two of Worcestershire sauce. Blend in minced onions/green onions.
Cook until onions are reduced.
Add flour to dry out the fat over low heat, and brown.
Add milk, salt, pepper. Stir constantly over low/medium heat until gravy begins to bubble.
Ladle over hot biscuits.
I’m not a venison connoisseur but a guy gave me a venison tenderloin once upon a time and it was one of the tastiest pieces of meat I ever had. It was thinly cut and, as he suggested, I seared it for a couple of minutes in a thickly bottomed pan over high heat in butter for a couple of minutes each side.
Venison is ok in slow cookers and currys. It is no competition to beef, bison, elk, moose, etc.