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Whats everyones favorite venison recipe?

weekender21 said:
Any secrets here or just vacuum seal all cuts and leave in refrigerator for 3 weeks prior to freezing?


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Yep, it's that easy like @dalton916 said. I process everything into whole muscle groups, I prefer to trim everything before I vacuum seal but you don't have to. Then let it sit in the fridge for 3-4 weeks before freezing. The difference it makes is amazing.
 
Last night, put half a deer rear leg in the oven in a plastic bag for 12 hours overnight @ 150F for a sous vide. It was tough. 2 hours in a frying pan simmering on the stove made it tender. The backstrap and tenderloin venison was tender after sous vide when I tried before.
 
rambotogo said:
Never have, but sounds like it would be good.
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I'm thinking hard sear in the duck fat... strong rub with salt, pepper, coffee, and something with a little heat. Morel mushrooms and dried or fresh cherries chopped and put into the pan deglazed with some kind of bourbon or brandy while the roast finishes in the oven.
 
Havent done this in a while but I really like to slice loin fairly thin and just a do a quick sear with sea salt and crushed black pepper. on the flip glaze the top side with chipotle honey.
 
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