• The SH Membership has gone live. Only SH Members have access to post in the classifieds. All members can view the classifieds. Starting in 2020 only SH Members will be admitted to the annual hunting contest. Current members will need to follow these steps to upgrade: 1. Click on your username 2. Click on Account upgrades 3. Choose SH Member and purchase.
  • We've been working hard the past few weeks to come up with some big changes to our vendor policies to meet the changing needs of our community. Please see the new vendor rules here: Vendor Access Area Rules

Favorite venison dish

M

MasterKen

New Member
Joined
Mar 2, 2024
Messages
30
Trying to eat up last years deer kill. My favorite venison dish is POT ROAST, then comes tacos, Manwich, spaghetti and chili.

What's your favorites?
 
I was born into an Italian family with 5 great aunts and grandmother who were the masters of the kitchen. Sadly, Im a disgrace to the family as one thing I absolutely hate doing is cooking. So I keep it very simple. Just marinade the meat is Dale's, carmelize some onions, occasionally throw in peppers as well. It's easy. 1000027162.jpg
 
Chili and burgers. For the burgers just mix worcestershire sauce,chopped bacon,garlic powder and salt and pepper. Sprinkle Montreal steak on while grilling
 
Classic pita to make beef bourgeon style - venison stew with wine , bacon, onions carrots etc . saute everything separately and combine to slow roast in the oven .
followed by Shepherds Pie, back strap cooked like it’s a proper cut of steak on the grill , and tacos
 

Attachments

  • IMG_1550.jpeg
    IMG_1550.jpeg
    53.5 KB · Views: 19
I do a lot of jerky from ground...seems to be a fav by everybody.

My wife doesn't like deer, "but they're so cute".
I did a roast in the pressure cooker using a few beef bullion cubes, and some seasoning which fell apart trying to remove... wife did taste AND LIKED, but wouldn't eat it :rolleyes:

Sloppy Doe or Buck is easy

Bacon wrapped backstrap on the smoker...mmmmmmmmm
1728946523639.png 1728946573794.png
 
Skunkworkx said:
I do a lot of jerky from ground...seems to be a fav by everybody.

My wife doesn't like deer, "but they're so cute".
I did a roast in the pressure cooker using a few beef bullion cubes, and some seasoning which fell apart trying to remove... wife did taste AND LIKED, but wouldn't eat it :rolleyes:

Sloppy Doe or Buck is easy

Bacon wrapped backstrap on the smoker...mmmmmmmmm
View attachment 109134 View attachment 109135
Click to expand...
Nice smoke ring there. Do you have a preferred chip flavor?
 
TreeCreep said:
Classic pita to make beef bourgeon style - venison stew with wine , bacon, onions carrots etc . saute everything separately and combine to slow roast in the oven .
followed by Shepherds Pie, back strap cooked like it’s a proper cut of steak on the grill , and tacos
Click to expand...
That's looks really good
 
Publiclandowner said:
My favorite is butter seared tenderloin on the cast iron seasons with salt and pepper, topped with carmalized onion, mushroom, and garlic.

Family favorite is chicken fried deer steaks, deer chili as a close second.
Click to expand...
Fried? Just did back strap cut 3/4 in think, tenderized then dipped in flour with salt and pepper, shake off, dip in egg and milk, then dip back in the flour again to fry in shallow layer of olive oil, mmmmm- hardly have to chew, was marinated in terriyaki, Dale's, Tony's cajun, sprinkled with garlic and herb seasoning
 
Skunkworkx said:
I do a lot of jerky from ground...seems to be a fav by everybody.

My wife doesn't like deer, "but they're so cute".
I did a roast in the pressure cooker using a few beef bullion cubes, and some seasoning which fell apart trying to remove... wife did taste AND LIKED, but wouldn't eat it :rolleyes:

Sloppy Doe or Buck is easy

Bacon wrapped backstrap on the smoker...mmmmmmmmm
View attachment 109134 View attachment 109135
Click to expand...
Making me hungry looking at that
 
Smash burgers. I’ll take a a half of a backstrap, typically around 1-2 pounds, and grind it together with 1/2 pound of bacon. I have a blackstone griddle I cook them on, really helps to get that outer crust on the patty. Toast the buns and add your cheese/condiments of choice.
 
MasterKen said:
Fried? Just did back strap cut 3/4 in think, tenderized then dipped in flour with salt and pepper, shake off, dip in egg and milk, then dip back in the flour again to fry in shallow layer of olive oil, mmmmm- hardly have to chew, was marinated in terriyaki, Dale's, Tony's cajun, sprinkled with garlic and herb seasoning
Click to expand...
Sounds good! I usually dont eggwash and doubke flour because to me it takes away from the taste of the meat.

I do squirt lemon juice on it while frying to help caramelize
 
Skunkworkx said:
I do a lot of jerky from ground...seems to be a fav by everybody.

My wife doesn't like deer, "but they're so cute".
I did a roast in the pressure cooker using a few beef bullion cubes, and some seasoning which fell apart trying to remove... wife did taste AND LIKED, but wouldn't eat it :rolleyes:

Sloppy Doe or Buck is easy

Bacon wrapped backstrap on the smoker...mmmmmmmmm
View attachment 109134 View attachment 109135
Click to expand...
I love using my smoker, but I've never tried smoking venison. I figured it doesn't have enough fat to not dry out, but the bacon-wrapped backstrap looks delicious and the bacon will keep it from drying out I guess. How long and at what temp do you smoke it? Is there a particular internal temp that you are shooting for?
 
mathhunter said:
I love using my smoker, but I've never tried smoking venison. I figured it doesn't have enough fat to not dry out, but the bacon-wrapped backstrap looks delicious and the bacon will keep it from drying out I guess. How long and at what temp do you smoke it? Is there a particular internal temp that you are shooting for?
Click to expand...
Butter. Butter is your best friend with smoked venison. And I do it either as low as possible until it reaches 130-140 internal. Sometimes I wrap halfway through. If I do at high temp I put the venison as far from the heat as possible.
 
You must log in or register to reply here.
Back
Top