favorite venison recipes?

[Blizzard of '93]

anyone care to share their favorite dishes and cooking tips? on the campfire if possible.

 

[Black Hand]

Fire, meat, stick, salt. That is one of my favorite ways to eat venison over the campfire. Sorry, couldn't resist. It's time to go home.....

But seriously, it works very well. Just remember, "hot and fast" or "low and slow". If not you get over-cooked, rubbery, chewy venison. Rare to medium-rare is the most it should be cooked over a fire, braising or stewing is another story entirely .

 

[Walks with fire]

Back strap with grilled mushrooms and onions is one of my favorites.

I also ruin some by making Venison Stroganoff with wide noodles and mushrooms. I like to grind a little bacon up and add it the the buger to make a fine bacon cheeseburger. I make a real mean chili and another crockpot favorite is venison stew. The only problem with a crock of that stuff is that on a cold winter flintlock hunt I can't wait to get home to eat. Add a little maple syurp to some sausage and it's pretty good for breakfast. Spaghetti and venison burger. Bring out a plate of deer chuncks and a fondue cooker at your next football gathering and watch it disappear. The possibilities are endless. I can't wait for the after Christmas flintlock season in PA.

 

[bart_anastasi]

The rib section down where the breast bone is. I like ribs but not with a whole lot of hot sauce or anything like that.

Split the ribs down the breast bone.

Add a little salt peper and garlic powder and some light oil wesson for example or Olive if you got it and eave for 30 minutes or more.

Cook over charcoal fire, fatty little meat but I like em.

 

[Blizzard of '93]

Ah a rib man-my favorite :thumbsup: season and grill over medium heat,sauce if you have it :thumbsup:

 

[ldykeman]

Whenever the grandkids come to visit and we ask them what they want for supper, they all say "CUTLETS". They love 'em. I slice the backstrap in 1/4" slices, and dip them in beaten eggs, and then roll them in Italian flavored breadcrumbs. Cook them in a cast iron skillet that has about 1/4" or so of vegetable oil in it. Make sure the oil is sizzling hot before you put the cutlets in. Cook until browned and drain on paper towels.
Larry

 

[Blizzard of '93]

Oh yeah, a 'cutlet' man. yes the grease should be hot to brown the cutlets quickly! :thumbsup:

 

[Walks with fire]

That sounds pretty good.

 

[bucktales]

Here's another one.
Cut backstraps into medallions. Get a cast iron pan hot and melt some butter. Put the medallions in and brown em up.(you'll know when).
About a minute before the're done, I'll pour a slug of REAL maple syrup in the pan and let it burn off.
Don't use the fake Aunt Jemammy stuff, got to be real.
I grill a lot too. I'll soak the venny in either teriaki or again, real maple syrup, but for only about 20 mins.

When I grind meat, I'll also make a batch with some slab bacon mixed in. It adds a nice bacon flavor to a dish or burgers.

 

[Adam Isrow]

Now that sounds delicious!!! Have to try that!

 

[Allan Gray]

Take the straps and slice them into 1/2" "medallions". Place each slice between 2 pieces of plastic wrap, place on a solid, flat surface and pound with a mallet, (or the bottom of a beer bottle), until they're about 1/4" thick.
Soak in butter milk over-night or longer.
Fry in a heavy skillet to your taste,make a pan sauce, or what ever else you like on them. I usually de-glaze the pan with red wine, add minced shallots, salt pepper and a little cranberry juice, heavy cream, cook 'till thick.
(The red wine can be substituted with bourbon or scotch for a different sauce altogether)

 

[rabjr]

Whenever the grandkids come to visit and we ask them what they want for supper, they all say "CUTLETS". They love 'em. I slice the backstrap in 1/4" slices, and dip them in beaten eggs, and then roll them in Italian flavored breadcrumbs. Cook them in a cast iron skillet that has about 1/4" or so of vegetable oil in it. Make sure the oil is sizzling hot before you put the cutlets in. Cook until browned and drain on paper towels.

Except for our Christmas dinner, thats a whole back strap, this is the same way we normally cook our back straps. :thumbsup:

 

[Big Lee]

VENISON BACK SRAP. Roll back strap in seasoning salt,garlic powder, pepper, etc. Lay on tin foil add morals, and onions. Double wrap in tin foil and put on grate over camp fire. Turn ofton cook till done to your liking. Does not last long here even the ones that say the don't like venison eat it. Dice and season potato's in tin foil and grilled corn on the cob. A nice cobbler for desert and yuo have a meal fit for a king.

 

[Blizzard of '93]

VENSISON CHOPS

build campfire using hardwood preferably oak, hickory, maple, ash -etc. build up a fairly hot fire. while burning down some take bone-in (1&1/2" thick cut) venison chops, thawed completely and rub Dijon mustard over well. melt 1 pat of butter per chop in small pan and add minced garlic, sea salt and black pepper to taste (this to brushed on while cooking)
heat cooking rack over the fire, hot fire to sear the chops well and place chops on searing each side about 5-7 minutes and brushing with butter mix. you want to cook till about medium, no further done. if you have meat thermometer gauge 150-160* and call it done. remove to serving platter and let rest 2-3 minutes before serving with rice and simmered green beans or other veggie.

 

[Big Lee]

All these recipes are making my mouth water.I guess I'll build up a fire and maye a batch of venison chile, don't have anything else left in the frezzer. Have to wait for the 15 to take the front stuffer out.

 

[Blizzard of '93]

Yeah Lee I'm thinking of B-B-Q ribs roasted over smoking applewood.

 

[Runner]

Thaw the steaks until they are room temperature. No frozen or cold middles. Rub them with the steak spice of your choice. Get the griddle or pan hot and sear each side good. Serve medium rare and hot. The key is having them thawwed properly so that the middle heats up before the outside is too well done.

 

[Blizzard of '93]

well right now I have a slice of deer ham thawing out to cut up and make hobo roasts tomorrow, going to my nephews place to sight in my .50 and maybe ease up towards the BRP looking fer more meat!