Venison recipe needed!

Wally

Wally

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So I met this chick at my buddies party last Sat night. She didn't at all seem like the kind of chick I would be interested in (I got a real granola/liberal vibe from her) but we ended up talking quite a bit.

Anyway, somehow the topic of hunting came up and, much to my surprise, she was all over it like stink on a monkey. She wanted to know all about the regulations, animal numbers, why I hunt, what I hunt, how you clean an animal and she got all excited when I told her I would take her hunting.

So I got her number before she left, called her last night and I have a date with her for tomorrow night. I told her I would cook her some wild game.

I just took two deer serloins and a tenderloin out of the freezer and I want this to be the best F'n deer anyone has ever eaten... so lets have it boys, recipes and cooking directions/procedures :D;)
 
Cut the fat off, heat a pan with oil seasoned with salt and pepper and sear 3mins a side, remove from pan wrap in tinfoil and let rest 10 mins. Same with the tenderloin, although cook a bit longer (whole) and cut when rested. Give her a proper deer meat dinner. Served with mashed potatoes and veggies.
 
Nine said:
Cut the fat off, heat a pan with oil seasoned with salt and pepper and sear 3mins a side, remove from pan wrap in tinfoil and let rest 10 mins. Same with the tenderloin, although cook a bit longer (whole) and cut when rested. Give her a proper deer meat dinner. Served with mashed potatoes and veggies.
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that sounds nice too.
If you do this, make it asparagus! I love asparagus with deer!
 
I cook deer in the slow cooker as well. Here are some suggestions:

CUT THE FAT OFF.

The cook the meat whole.

Clean off the meat, trim etc.

Toss meat in slow cooker with a can of beef broth, quartered potatoes, a diced onion, salt and pepper. (If you don't have access to fresh pepper, smarten up.) Cook on low for 4-5 hrs. The longer the better. Meat & potatoes, Keep It Simple, Stupid!
 
Well, I enjoyed an awesome venison chilli earlier tonight, but that doesn't help you, I know.

Anyway, from Duane Radfords's "Fish & wild Game Recipes":

Roasted Venison Loin with Garlic and Rosemary.

Ingredients:

2 slices of bacon
4 cloves of garlic
4 teaspoons of rosemary
salt & pepper
1 sachet of OXO beef bouilion (dissolved in 3/4 cup of water)
2 pound venison loin roast
1/2 cup of potato water

Cook the venison in a cast iron roaster or Dutch oven with a lid. Season the roast with salt and pepper, and spread the pressed garlic all over it - sprinkling it with rosemary. Top the roast with slices of bacon - this is the key, as most venison loin have no fat, which is necessary to make a decent gravy.

Add 3/4 cup of water with the sachet of OXO dissolved in it. Add the sachet to water in a mixing bowl and microwave for 3 min. - bring it to the boil.

Roast the loin for a maximum of 2 hours in a pre-heated oven at 350F with the lid on. Use aluminum foil to get a good seal and to prevent the roast drying out. (You can cook the roast for an hour at 400F, if time is an issue.)

Transfer the roast to a cutting board and let it stand covered with foil for at least 5 mins, before carving.

While the roast is cooling, make gravy by addding 3/4 cup of boiled potato water to the pan juices. Simmer, then strain ready for serving.

A side dish of Yukon gold potatoes is recommended. Steam asparagus stalks for 10 minutes and mix with butter as another side dish - add lemon pepper for flavour.

Serve with a garden salad with chopped green onions.

A bottle (or more) of Zinfandel white wine and oven fresh bread goes well with this recipe.

Good luck!!!

I recommend his book!!!
 
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Speaking for myself, here's my deer steak recipe for success. Trim all fat. We're talking the tenderloin or whatever that runs beside the spine on top of the back.

Butterfly cut them to whatever thickness you want. I love using marinades, and it doesn't have to be fancy. I use liquid smoke, Worcester sauce, salt(dash), pepper, garlic powder, and drop or two of oil.

Let it sit in the marinade for as little or long as you want, a few hours is fine.

You could go a dry rub too. Splash w-sauce and liquid smoke on meat. Rub in well with fingers. Then dust with pepper, garlic, and rub tiny touch of oil on.

If you go with marinade, blot off on paper towel first.

Are you thinking like a roast or like a steak?? Barbeque or stove top??
 
saskgunowner101 said:
Speaking for myself, here's my deer steak recipe for success. Trim all fat. We're talking the tenderloin or whatever that runs beside the spine on top of the back.

Butterfly cut them to whatever thickness you want. I love using marinades, and it doesn't have to be fancy. I use liquid smoke, Worcester sauce, salt(dash), pepper, garlic powder, and drop or two of oil.

Let it sit in the marinade for as little or long as you want, a few hours is fine.

You could go a dry rub too. Splash w-sauce and liquid smoke on meat. Rub in well with fingers. Then dust with pepper, garlic, and rub tiny touch of oil on.

If you go with marinade, blot off on paper towel first.

Are you thinking like a roast or like a steak?? Barbeque or stove top??
Click to expand...

I agree about trimming fat - fat gives the gamey flavour. Also, the diet the deer was on is important. With luck, Wally's game was eating timothy and alfalfa. ;-)

Sorry to be ignorant, but what do you mean by "Butterfly cut"?
 
BBQ the sirloins med-rare to rare with your fav rub. As for the tenderloin, you can either cut it into 11/2" thick steaks or leave them whole(maybe 8 to 10" long) and do the same on the BBQ, let them sit wrapped in foil as mentioned above then thinly slice afterwards. Baked stuffed taters are my fav as a side to these. Saute some carrots/broccoli/cauliflour in a light oil with a little S/P. A nice Merlot should go nice with this as well as a good loaf of garlic bread. Keep it simple. You`re on your own for dessert;)
It is the smell of BBQ in the winter time that can`t be beat in my opinion.

DF:D
 
DragonFire said:
BBQ the sirloins med-rare to rare with your fav rub. As for the tenderloin, you can either cut it into 11/2" thick steaks or leave them whole(maybe 8 to 10" long) and do the same on the BBQ, let them sit wrapped in foil as mentioned above then thinly slice afterwards. Baked stuffed taters are my fav as a side to these. Saute some carrots/broccoli/cauliflour in a light oil with a little S/P. A nice Merlot should go nice with this as well as a good loaf of garlic bread. Keep it simple. You`re on your own for dessert;)
It is the smell of BBQ in the winter time that can`t be beat in my opinion.

DF:D
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Wally, steaks might not give the impression you want, but for simplicity, Dragonfire is right and this might be the way to go. BBQ and Merlot - mmmmm.

:cool:
 
Ndb

I'm horrible at describing things, but I'll try. Picture your deer tenderloin in front of you, running left to right. Move over from the edge 3/4 inch. Cut it about 3/4 of the way through(straight down, obviously). Move your knife over another 3/4 inch. Cut all the way through, again, straight through.

If you now slice a bit more from the first cut, your steak has now flopped over, and is double in size. If you want, cut right through at the very top, and very bottom, just a touch. When you cook, it will sit better in the pan.

Make sense??:)
 
saskgunowner101 said:
I'm horrible at describing things, but I'll try. Picture your deer tenderloin in front of you, running left to right. Move over from the edge 3/4 inch. Cut it about 3/4 of the way through(straight down, obviously). Move your knife over another 3/4 inch. Cut all the way through, again, straight through.

If you now slice a bit more from the first cut, your steak has now flopped over, and is double in size. If you want, cut right through at the very top, and very bottom, just a touch. When you cook, it will sit better in the pan.

Make sense??:)
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Man, I tried, I wanted it to make sense, I really, really did. But no sorry, it didn't happen.

It's not you - it's me. I'm so sorrry. :D

Maybe that's not fair - if you end up with 1-1/2 inch pieces of tenderloin, each with a 3/4 cut in the middle, then I get get it - but I'm not totally sure.
 
NDB said:
Man, I tried, I wanted it to make sense, I really, really did. But no sorry, it didn't happen.

It's not you - it's me. I'm so sorrry. :D

Maybe that's not fair - if you end up with 1-1/2 inch pieces of tenderloin, each with a 3/4 cut in the middle, then I get get it - but I'm not totally sure.
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Ok, will try this again(just to humor you).:D
Cut a 1.5 inch slab of tenderloin. Cut that in half again.You just cut too far!!!

Next time, don't cut it all the way through.:)

Words fail me, the internet didn't.

http://www.bowhunters.ca/old_ABA/Tips/tip15.htm
 
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cook the deer

Wally said:
So I met this chick at my buddies party last Sat night. She didn't at all seem like the kind of chick I would be interested in (I got a real granola/liberal vibe from her) but we ended up talking quite a bit.

Anyway, somehow the topic of hunting came up and, much to my surprise, she was all over it like stink on a monkey. She wanted to know all about the regulations, animal numbers, why I hunt, what I hunt, how you clean an animal and she got all excited when I told her I would take her hunting.

So I got her number before she left, called her last night and I have a date with her for tomorrow night. I told her I would cook her some wild game.

I just took two deer serloins and a tenderloin out of the freezer and I want this to be the best F'n deer anyone has ever eaten... so lets have it boys, recipes and cooking directions/procedures :D;)
Click to expand...

Wow Wally
Sounds too good to be true.
If this lady is genuine and interested in you as a hunter/cook/gameskinner
and have the same interest's as you why not set a date where both of you cook the dinner and by all means allow her to apply her 2 cents worth.
As for cooking the meat there are lots of suggestions allready made and the most important thing is to enjoy. OH don't forget to invite all your fellow CGNers to the wedding Ha! Ha!
All the best and have fun
Dave
 
I don't have that much experience as I've only got 2 deer so far, but this is what works for me. Cut off the fat as everyone else says

Olive oil in a pan, some chopped garlic. Make the oil hot, and sear each side of the steaks (maybe one minute tops each side). Then turn the heat down to mid-low and cook it slowly over the next few mins with a lid on to keep the meat moist. Add seasoning salt, and you are in flavor country.

Venison is so good, the only wrong thing way to cook it is to cook it too fast over too much heat.
 
Run Wally! It's a trap!:runaway:

It's probably the RCMP running a "Mr. Big" sting on you.

I'll bet nearly everybody at that "party" were undercover officers too!:eek:


Seriously, after trimming the fat, I'd marinate with some; EV olive oil, soy sauce, salt, pepper, and your favourite spices (I like basil.)

I don't have a BBQ, so I use a cast iron frying pan with ridges that trap the fat, and cook over a medium heat. After I have seared each side sufficiently for a few minutes, I cover with a dutch oven lid and cook a few minutes longer per side.

Fry some mushrooms and onion in EV olive oil in another pan, and steam or boil some broccoli, carrots, and potatoes seperately. Careful with the broccoli.

A nice garden or spinach salad would be nice too.

Serve it with a nice Mission Hills Pinot Noir, and you should be golden!:)

Bon Appetit!
 
My favorite way, heat up pan on 3/4 high, sprinkle steaks with salt, garlic powder, onion powder, both sides. Once pan is hot, scorch both sides of the steaks to seal in juices.
Turn heat down to med and keep checking how cooked they are. Usually about 4 minutes on each side, but like I said keep checking. I check by cutting into it. Some people can tell by poke test, ie how soft or firm.
The last minute or so I add barbecue sauce, to each side. If you add the sauce to the steaks too soon it burns on the pan. Remove from heat while they still have a little pink inside because they keep cooking for a while after.
Enjoy!
 
I like to cut the tenderloin into slices about 1 inch thick, season them with whatever you like, wrap them with a strip of bacon secured with a toothpick and broil them turning frequently until done.
 
NDB said:
Well, I enjoyed an awesome venison chilli earlier tonight, but that doesn't help you, I know.
Click to expand...

X2 - I always use venison chili as a starter for those who've never had wild game. It's a very safe bet that it'll appeal to them and not turn them off deer. Plus I've got alot of practice making it well....

And for the record, Slow cookers ROCK!
 
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