Deer Recipe

[saltwater]

Thanks Ill hve to try not cooking it so long.

[Grafsonhunt]

Slice the steaks into 1/2" thick slices and pound with a tenderizer until flat. Salt and pepper to taste and roll in flour. Fry in deep skillet with just enough olive oil or peanut oil so it doesn't stick until brown and remove. Put at least one whole onion sliced into the hot skillet and render down until the onion is clear. Put the meat back in and add hot water just to cover the meat. Cover and cook on simmer, stirring occasionally. As soon as the dish creates it's own thick gravy ,it is done. Serve over rice or mashed potatoes and lick the plate clean.

Sometimes I get creative and add other seasonings, so your choice of flavors is optional but not necessary.

[brushsniper]

saltH2O


Venison Tenderloin Medallions Marchand de Vin

Prep Time: 30 Minutes
Yields: 2 Servings (add more venison and ingredients for more servings)

Comment:
Marchand de vin, "the wine merchant's sauce," is a well-known New Orleans meat sauce traditionally served with cuts from the tenderloin.

Ingredients:

4 (3-ounce) medallions of deer tenderloin , cubed
1/4 cup butter
salt and black pepper to taste
granulated garlic to taste
1/4 cup flour
1/4 cup diced shallots
1 tbsp minced garlic
1/4 cup sliced green onions
1/2 cup sliced mushrooms
1/2 cup Burgundy wine
3 cups beef consommé or 2 cups prepared demi-glace

Method:
In a heavy-bottomed sauté pan, melt butter over medium-high heat.

Season cubed medallions lightly with salt, pepper and granulated garlic.

Dust in flour and shake off all excess.

Sauté filets in butter until golden brown on all sides, but do not burn butter.

Move medallions to one side of skillet, then add shallots, minced garlic, green onions and mushrooms.

Saute 2-3 minutes or until vegetables are wilted.

Pour in Burgundy to deglaze pan and reduce to 1/4 cup.

Stir in beef consomme, bring to a rolling boil and reduce to approximately 1 cup, turning the medallions occasionally.

Adjust seasonings to taste with salt, pepper and granulated garlic.

Serve medallions hot and top with sauce.

NOTE: For a varied flavor, you may wish to use Louisiana fruit such as fig preserves , blackberries , or kumquats to finish the dish.


the medallions will melt in your mouth


tenderloin medallions should look like this when browning ..... 3/4" cubes

IMO , the meat should be cooked medium rare, lightly pink on the inside

shouldn't take but a few minutes to brown cubes



.

Did this tonight and it was awesome......next time I think I'm going to add some pearl onions with it

[Texpppr]

I like to slow cook roasts , cut up back strap, etc. in the oven at 225 degrees ..maybe 6 hours with cream of muchroom soup and whatever spices seem handy. Tasty and real easy to do.

[Bigreno]

I made this the other day and had people at work fighting to get some... and there is no easier recipe to be found.

Take a pound or three of deer and trim away everything except red meat. Then throw that in a crock pot with 1 bottle of you favorite BBQ sauce and a little water. Slow cook for 6 to 8 hours or until falling apart done then go to town with a fork and shred it. Once it's all shredded, pour just enough BBQ sauce over it to keep it moist and throw it on a bun.

Maybe add a little spicy mustard. Juiciest and most tender BBQ sandwich you can get.

[Mike Javi Cooper]

DEER Stroganoff


Serves 4 to 6


Ingredients:


2 pounds any cut of deer meat cut into bite sized pieces
2 cans cream of mushroom soup
1 large onion, chopped
2 cloves garlic, minced (can substitute garlic powder)
1 Bay leaf
1 cup of unbleached wheat flour
Olive oil or cooking oil of your choice
Water
Milk
Salt and pepper to taste

Wash meat in water and lightly bread with flour, place in skillet of heated oil of your choice and brown thoroughly. Remove from pan and drain, pour off most of the oil into a container and save for Roué. Place diced onions in small amount of oil and brown (be careful not to overcook) at the last minute brown garlic if using fresh. Remove both onion and garlic from pan and set aside. Place approximately 4 tablespoons of the oil you saved earlier into the skillet, mix flour into oil slowly until you have a paste the consistency of dough, add small amount of water until mix becomes slightly liquid then add a cup of milk and stir over low heat until mixture reaches a light simmer. Simmer for approximately 3 minutes stirring thoroughly until liquid begins to thicken. Add meat, garlic and onion to Crock Pot and cover with gravy, add 2 cans of cream of mushroom soup and stir well. Add a large Bay leaf and allow mixture to simmer on low for 3 to 6 hours stirring as needed.
The longer it simmers, the more tender the meat, so do not use your best cuts.
Remove Bay leaf and serve over the Noodles or bread of choice.

[Cobra Commander]

Good ideas here...

[Shane]

Welcome to the fire. One more important thing, regardless of how you cook it, make sure you get all the fat and muscle linings trimmed off the meat before cooking. The cleaner and leaner the meat, the better it will taste. Add bacon or oil of some kind to keep it from being too dry.

[Chew]

If you try bacon wrapped backstrap on the grill and don't like it....something's wrong. Either the meat wasn't prepared/processed correctly or you're overcooking it.

[BOHTR]

You can say that again Bobby.........I've converted die hard deer haters with a nice bacon wrapped strap cooked to a nice med. rare