Whats everyones favorite venison recipe?

[ImThere]

Easiest recipe ever
get out your wife’s crockpot get you a couple pounds of venison steak cut it in like 1“ x 1“ squares
clean all the silver skin off
put it in the crockpot
cover it with a big can of herdez hot salsa it may take two cans if you like it hot or add a can of diced tomatoes and it won’t be as spicy
cook until meat falls apart easy. I’ll put it on high for just a minute let it kind of come to a little bit of a boil then put it down on medium and it’ll be done when I get home from work eight hours later
We eat it in burritos or will eat it in a in a bowl with a tortilla as bread


See you in a tree, Ricky

 

[dalton916]

Backstrap aged 21-28 days in the fridge, rubbed with olive oil and liberally coated with sea salt and crushed black pepper. Sear the hell out of it all around and let rest for about 5-10 minutes. Enjoy.

 

[hokiehunter373]

Backstrap aged 21-28 days in the fridge, rubbed with olive oil and liberally coated with sea salt and crushed black pepper. Sear the hell out of it all around and let rest for about 5-10 minutes. Enjoy.

You just put it on a rack to age? Have a fan in the fridge? I guess do a decent bit of trimming before cooking?


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[Peterk1234]

I have been saving the entire neck lately instead of deboning it. Throw the thing in the slow cooker with some wine, seasoning and beef broth and just wait like eight hours or so. Oh my. The softest tenderest meat ever.

 

[sweats]

So I like backstrap sliced and fried in butter. However, this was a close second.

Took a 1.5 lb roast from the hind leg. Sous vide for 24 hours, followed by a quick sear in a cast iron skillet with butter and olive oil. Sliced thin and eaten on a sandwich with fried onions, provolone cheese, and horseradish sauce.

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[dalton916]

You just put it on a rack to age? Have a fan in the fridge? I guess do a decent bit of trimming before cooking?


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Yes, but wrapped in cling wrap.

No fan.

Yes, silver skin is removed ahead of time.

When I first did this I put both back straps off a deer in the fridge and started eating it in chunks at 14 days. 14 was good so I waited till 21 and it was awesome. The last was eaten at 28 and it was awesome as well.

I like to toss some onions on the griddle while searing the backstrap.

 

[Kyle Hey]

This recipe is awesome! I think it is my wife's favorite food, period.
The balsamic reduction can be a bit tricky to not overheat but it's awesome.

Roasted Venison Loin

Roasted Venison Loin is served with a balsamic reduction pan sauce, for an elegant preparation of wild game.

www.foxvalleyfoodie.com

 

[Exiled in MD]

I slowly smoke my roast. Delicious! But to be truly honest if it's your venison I'm going to love it no matter how it's done.

 

[DanielB89]

I have been saving the entire neck lately instead of deboning it. Throw the thing in the slow cooker with some wine, seasoning and beef broth and just wait like eight hours or so. Oh my. The softest tenderest meat ever.

My favorite way for a neck roast!


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[Sipsey]

I have a 400+ page venison cookbook i highly recommend. “The Complete Venison Cookbook” by Harold W. Webster Jr. Everything from the most elegant to the simple.

 

[Gamover06]

cubed and put in olive oil with bunch of Greek seasoning in a Ziploc over night pan fry or kabobs on the grill and mound of yellow rice.

Venison vegetable soup is always amazing.

 

[Gamover06]

I have been saving the entire neck lately instead of deboning it. Throw the thing in the slow cooker with some wine, seasoning and beef broth and just wait like eight hours or so. Oh my. The softest tenderest meat ever.

love a good neck roast. I do a pot of black coffee, couple cans of green chilies (we actually roast our own green chilies but the amount is a couple cans), onion diced, salt, pepper slow cooked and do venison burritos with it.

 

[GCTerpfan]

Yes, but wrapped in cling wrap.

No fan.

Yes, silver skin is removed ahead of time.

When I first did this I put both back straps off a deer in the fridge and started eating it in chunks at 14 days. 14 was good so I waited till 21 and it was awesome. The last was eaten at 28 and it was awesome as well.

I like to toss some onions on the griddle while searing the backstrap.

I started vacuum sealing and wet aging all of my cuts in the fridge for 21+ days last year. My family immediately started raving about how good the deer meat had become, even my wife who didn't like deer prior to that. There was one doe last year that I simply forgot to age. I finished processing it and without thinking about it tossed it all in the freezer. When I got to that deer my wife and kids noticed right away and asked me why my deer wasn't good anymore.

The difference that wet aging makes is amazing in my opinion. I will never process another deer without aging it for 21 or more days again.

With all of that said my favorite recipe is either backstrap just like @dalton916 describes in his post but, with a couple of jalapeno or poblano peppers added with the onion, or braised shanks.

 

[bigman]

It's a push for me but braised neck roast or shanks with a rub applied overnight before cooking is fantastic. I really like rutabagas in the braising liquid as well as yellow "B Size" whole potato's and carrots, garlic and sometimes leaks (if fresh). The braising liquid is usually a dark cab or merlot and venison stock which I make with my instapot…. It's the kind of meal that anyone can enjoy from simple Redneck's like myself or someone from the city...baaaa! For the rub the night before I mix salt, pepper, SMOKED paprika, cumin, garlic powder and onion powder. Rub down the meat with oil and then apply the rub to the meat and place in the fridge overnight. The morning of cooking take out and let come to room temp for about 2 hours then sear the meat well, I usually just put it over lump charcoal on my Webber grill and let her rip... then when well seared place in the pan with the braising liquid and close the Webber down....cook over a low about 250-275 temp and when the meat is starting to get tender put in the rutabagas and cover again for about an hour....check and see if the rutabagas are tender and if so place in all the other veg and continue to braise for 1- 2 hours more....I don't even put a lid on the pan because I like the smoky flavor from the grill....just keep an eye on the liquid level. Lastly I make a paste out of flour and REAL butter and mix it into the cooked veg and gravy and stir very well... 15 minutes later....HEAVEN on a plate! Hot biscuits, and rice or mashed potato's are our go to for this meal. BTW I put in warm braising liquid to the pan...not hot but real warm...it helps start the braising process much quicker.

 

[Steely Ty]

butterfly a backstrap, put feta cheese and a basil pesto on one side, and the roll the meat up and stick it on the grill to your desired temp.

 

[Gator]

I LOVE injected backstrap cooked medium rare, sliced paper thin, stacked on toasted butter buns with swiss cheese stacked between layers of meat to make a philly cheese steak sandwich. Mmmmmmmmm makes me hungry just thinking about it!

What do you inject the backstrap with?

 

[Jeff F.]

Chili (see my profile pic).

My two "secret" ingredients are A-1 steak sauce for a little vinegar and tangyness.......and a entire small jar of chipotle peppers in hablano sauce to turn the heat way up.

 

[weekender21]

Medium rare backstrap with olive oil and sea salt. Can’t beat the natural flavor of meat with a good cut if venison. I’m a little spoiled with Axis deer though.


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[weekender21]

I started vacuum sealing and wet aging all of my cuts in the fridge for 21+ days last year. My family immediately started raving about how good the deer meat had become, even my wife who didn't like deer prior to that. There was one doe last year that I simply forgot to age. I finished processing it and without thinking about it tossed it all in the freezer. When I got to that deer my wife and kids noticed right away and asked me why my deer wasn't good anymore.

The difference that wet aging makes is amazing in my opinion. I will never process another deer without aging it for 21 or more days again.

With all of that said my favorite recipe is either backstrap just like @dalton916 describes in his post but, with a couple of jalapeno or poblano peppers added with the onion, or braised shanks.

Any secrets here or just vacuum seal all cuts and leave in refrigerator for 3 weeks prior to freezing?


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[dalton916]

It’s really that simple. You can ever trim after you’ve aged if you’d like. In fact, I kinda think I prefer it that way.