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What is your best deer recipe - not fried

Sbrammer

Well-Known Member
SH Member
Joined
Nov 30, 2019
Messages
381
Location
Roanoke, Va.
Looking for some good ideas as the season approaches.

For me, my 2 favorite ways of cooking deer/venison are:

1.) Simply cube up in one inch cubes, marinate over night in a bottle of teriyaki, cook in a pan with butter and serve over rice.
2.) Cube up in one inch cubes and follow directions on Parampara Lamb Curry packet and serve over rice. (This is my absolute favorite.)

For me, deer taste a lot like lamb or goat, so you can use any lamb or goat recipe. Parampara packets just make it so much easier. You can find it online with google search 'Parampara Lamb Curry' but shop around though. My experience is Amazon is way over priced. I usually buy 6 to 12 packets at $2.50 before inflation. A quick search I see around $3.50-$3.86 which sounds inline with prices now days.

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I like to cut backstraps into 1 1/2 inch thick steaks, tenderize with a tenderizing hammer and then soak them in salt water to draw out blood. Then rinse and marinate in Italian dressing, pepper, and garlic salt for a day in a big Ziplock bag. Then grill them over charcoal to medium rare. Serve like a regular steak with baked potato and sauteed mushrooms and grilled onions.

The other is venison chili. I cook a tube of ground venison like hamburger meat. I then drain off the juice and then fry in a little olive oil. I add bell peppers and onions and a jalapeno pepper. Cook veggies. Add chili powder to taste and stir. Then add 2 cans of diced tomatoes, a can of chili beans and a can of black beans. Season with pepper and salt to taste. Put on low heat and simmer.
 
Butterfly a section of back strap, fill with cream cheese and jalapeños and then wrap the entire thing with bacon. Grill until center is med rare.

This sounds delicious. I also find a well seasoned venison steak grilled to medium rare is as good as it gets. I usually don’t do anything fancy but this is something I’ll have to try after the next deer harvest of mine.


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

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Shaken Backstrap

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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.

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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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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.

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Good golly does that sound fan-freaking-tastic!
I wish I could contribute more, and I don't mean to derail. Thanks for that plan though jtw0057. Mouth watering!
 
Man it's a toss up between corned venison and any of my variations to @Nutterbuster pressure cooker roasts. (I really like making tacos out of em.)

I say that and I also love making stroganoff when it's cold out.
 
Other than the back straps. One of my favorite simple ones is just crock pot a roast. Just cook it down like a pork butt. Good thing to use with those pieces with a lot of that tissue in it. Slow cook it all down to nothing, bbq sauce. Simple, easy, and tasty.
We do that too with the front shoulders. Let the shoulder sit in a sweet and smoky rub for a few hours. Add some garlic salt and some pepper to the crock pot and then pour in a can soda ( Dr Pepper, or real sugar cola’s taste best). Let it simmer for 4 to 6 hours with some red potatoes, carrots and celery… it’ll be the best deer stew you ever eat
 
Other than the back straps. One of my favorite simple ones is just crock pot a roast. Just cook it down like a pork butt. Good thing to use with those pieces with a lot of that tissue in it. Slow cook it all down to nothing, bbq sauce. Simple, easy, and tasty.
I like to do that with the front shoulders. I add one can of beer for acidity and a stick of butter to the slow cooker. On e it’s doe. I drain the broth and thicken it into a gravy. Serve over rice.
 
I’ll throw this out- our favorite cut, and by far, is a tied neck roast. Braise, Dutch oven or crock pot (all the sinue and silver skin dissolves) for anything from barbacoa, Korean bilgogi, Philly steak sandwiches… you name it.

Another big win- smoke your ground for chili. “dads venison chili” is a great recipe to Google.

Feel free to send me thank you cards and follow me for more recipes.
 
If you haven't made osso bucco with the shanks you have no idea what you are missing. I have instructed my wife that she can backstraps away to friends who are going to appreciate it but don't touch the shanks in the freezer
I with you on the backstrap thing. I usually get a meal or two with them and then give the rest to my brother and friends. I just think there are tastier (and juicier) pieces of meat on the neck and other quarters.
 
S
I with you on the backstrap thing. I usually get a meal or two with them and then give the rest to my brother and friends. I just think there are tastier (and juicier) pieces of meat on the neck and other quarters.
Finally someone who gets it. Would take a bone in shoulder roast cooked in dutch oven over a backstrap any day. Backstraps and jerky are for people who don’t really like venison or have never had it properly prepared
 
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