venison recipes

[WyattC]

so i shot a smaller deer this season and i have most of the hams, the back strap and tenderloins. all ive ever really done with venison is fry it, really wanting to try some new way to prepare it. any recipes and ideas are very much appreciated! unfortunately i dont have a smoker either

[HunterU]

Check out the MeatEater recipes

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[TacticalCowboy]

Anything you grind will work for anything you use hamburger for.

I like to cut the backstrap in half and grill it. Since venison is so lean, if you over cook it, it will dry out real quick. Leaving the BS in a large chunk helps to avoid this.

I usually don’t make any special preparations for deer... just cook it like anything else.

[WTucker]

Do a reverse sear on a chunk of backstrap til it’s medium rare.

[kd350]

https://fromfieldtoplate.com/2019/01/29/beer-wine-venison-neck-roast/

Made this tonight... put in lettuce wraps, siracha aioli, and sliced avocado and it was good stuff.

Osso bucco is on the list to try as well. I’ve gone away from frying and sausage. Of course substitute ground deer for any recicpie that calls for beef. Make fajitas out of the flanks and meat on the outside of the ribs with ragin Blaze fajita seasoning. Can’t beat a simple rare Backstrap or tenderloin

[GigEm'15]

Bacon wrap any muscle (sliverskin removed) and smoke until bacon is cooked through is always really good. I prefer to do the eye of round cut from deer and elk like this. The cut is thick enough the venison is still rare in the middle

You can also fillet the muscle into a flat sheet, and add some type of cream sauce - hint spinach dip - to the middle and make pinwheels

[GigEm'15]

A great way to use burger meat and showcase the venison flavor is to go to the deli and ask for 1/4" slices of whatever bland white cheese they have that comes in circular loaves. Wrap your ground meat around and add salt & pepper. Grilled the cheese provides moisture to usually very lean venison and doesn't hide the flavors

[shwacker1911]

I take the ham and break it down into muscle groups then trim and cut steak like pieces out and cook as steaks or cut thin against the grain and cook in pan with onions and japs to make tacos

[BURTONboy]

I like to cut backstrap or tenderloins into small cubes and make tacos. Going to try a neck roast this week with potatoes and carrots. Also cutting steaks and cooking to medium is pretty solid. Tenderize out any muscle and make a stew or even fajitas. Any like always, grind some for chili and burger. Make sure to add some beef/pork to burger grind though.


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[BigDraw]

;O

[HogCommander]

For the hams, I separate the muscles into 1-2 lb roasts, apply a spicy rib rub and refrigerate overnight. Then I smoke the roast to an internal temp of 145 degrees and slice across the grain to serve. Very tasty!

Everything else gets cut into steaks or ground.

[GigEm'15]

;O

I saw this and couldn't stop laughing for at least 10 min

[Gunnyart]

I made Swedish meatball last night that were amazing. My typical “go to” is Sous vide steaks.

[Raypo]

;O

Lol

[Patton]

I just cooked some venison Parmesan last night and posted the recipe and how to on WildTexasOutdoors Instagram if you’re interested.