What is your best deer recipe - not fried

[Hall17]

I totally forgot pics but deer heart cheesesteaks. First time off the cuff and they were awesome

Dice up heart and 2 bacon strips. Saute onions and peppers in the bacon fat and then throw diced heart in. Put cheese overtop and put in hogue roll. Season as needed.

Can do this with backstraps as well. This is my go to duck breast recipe so I thought heart would be good as well and it was

 

[Sbrammer]

I corned a young doe and a 5 year old buck this week. No difference in tenderness or taste. Great option for tough cuts. I made corned venison hash and Reubens, both excellent.

Everything was fine, but then you had to go and post the pic. We can't be friends no more!

 

[weekender21]

Everything was fine, but then you had to go and post the pic. We can't be friends no more!

There’s no inspiration without pictures! Seriously, I’d never try something like corned venison without the pictures from this forum and others. I’ve been putting this off for a while, really happy to add this to the quiver.


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[hokiehunter373]

I corned a young doe and a 5 year old buck this week. No difference in tenderness or taste. Great option for tough cuts. I made corned venison hash and Reubens, both excellent.

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One of my top 3 recipes for sure. I usually save the majority of my roasts from the season and turn them all into pastrami. The reubens are phenomenal!

 

[swedin75]

Sorry don't have a picture. Venison beef wellington with a red wine demi Glace the perks of being a chef and a hunter haha

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[Chimney7]

No picture, but I made country fried venison steak the other day. Recipe from honest-food.net. Pretty tasty!

 

[jtw0057]

Time to add a roast venison sandwich to that list. Basically an Arby’s beef and cheddar but venison instead.


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[Kayl]

Time to add a roast venison sandwich to that list. Basically an Arby’s beef and cheddar but venison instead.


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You can't post that and not share a recipe!

 

[jtw0057]

You can't post that and not share a recipe!

A ridiculous amount of salt, pepper and oil on a roast. Throw in the oven on the hottest setting for 20 minutes. Crank down to 250 and roast until internal temp is 130 ish, +/- to your desired doneness. Below is the ratios for “Arby’s” sauce and a cheese sauce. For the cheese sauce just stir constantly over medium to low heat. I just used pre shredded cheese and didn’t add any cornstarch since it comes coated in starch. Tried it with just a slice of swiss tonight and the cheese sauce is better.

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[bowhunthard88]

Venison roast in the slow cooker with a barbecue/vinegar glaze. 1:1 barbecue sauce of choice to apple cider vinegar; about a tablespoon of either butter or olive oil (per cup of bbq/vinegar combined); and add [to taste] Franks Hot Sauce, salt (probably more than you think), a couple garlic cloves, and dark brown sugar. Pour a bit on the bottom and set the roast in, pour the rest over top, and glaze every hour or so with the liquid in the cooker. Your choice of sides, but (Texas Toast (garlic bread), coleslaw, baked beans, and fries pair well, as well as Habanero pickle chips! FYI, if you're not a Caroline BBQ sauce or don't like vinegar, you won't like this lol. While this may not be my all time favorite recipe, it's easy and excellent!

 

[Will Harris]

Tenderloins seared in a cast iron pan with a coffee rub and glazed with whiskey butter. Roasted carrots on the side.

Shaken Backstrap

And last but not least a hard seared hot sausage patty served on brioche with apple butter, Gouda, bacon, pickled Vidalia onions and an over medium egg.

These are the best things I’ve made with venison, 2 being meat eater recipes and the other my own concoction of my favorite breakfast items.


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War Eagle!