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How did you cook venison today?

Grilled tenderloin and backstrap.

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Nosaj said:
These look great, how did you prepare the shanks?
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Salt/pepper the shank and place in a crockpot with chopped onions and beef broth. I did six hours on high but overnight on low will accomplish the same.

Remove meat and shred on a cutting board. Lightly pan fry shredded meat in olive oil to add a little crisp. That last step isn’t necessary but adds a nice touch for tacos. Sky’s the limit with shredded shank meat. Great for tacos, burritos, etc. but just as good over a bed of mashed potatoes.


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whipped up venison liver paté (or liver mousse, per the MeatEater recipe) with my nebraska deer. I still have about 1.5lbs of liver left, anyone have any good recipes or uses for it? I am partial to pan-frying small pieces to go with breakfast, but I have the paté for the time being.
 
This weekend I plan to put some burgers in the pellet smoker and when theyre done put them in chili. My pellet is not big enough to do over the top and I am not sure I want too anyhow.
 
Don’t have the pics but last night made Salisbury steak from some of my ground deer. Made an onion, mushroom, brown gravy with a red wine base. Cauliflower with cheese sauce and layered the steaks on top of some garlic mashed potatoes and ladled with the gravy. It was delicious!!!! A friend of ours had dinner with us and isn’t a deer meat fan and she even asked for the recipe! :tearsofjoy:
 
LtMoe66 said:
Don’t have the pics but last night made Salisbury steak from some of my ground deer. Made an onion, mushroom, brown gravy with a red wine base. Cauliflower with cheese sauce and layered the steaks on top of some garlic mashed potatoes and ladled with the gravy. It was delicious!!!! A friend of ours had dinner with us and isn’t a deer meat fan and she even asked for the recipe! :tearsofjoy:
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That sounds slammin.
 
Yeah I’ve done a bourbon deglaze sauce before that I liked a lot! I should try the bourbon butter
 
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