First deer

Congrats , always good to hear about a someone new picking up the sport. Don’t forget to introduce someone else to it one day
 
mbogo3 said:
Deer doesn't BBQ well.No fat unless you like it gamey.Harold
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i can't agree with that hehehe
I had BBQ blacktail deer back straps for dinner. The trick is too skip BBQ sauce.
Brush the cut with xtra virgin olive oil. sprinkle with salt n pepper , maybe some garlic powder.... that is all.
smokin hot grill 2 minutes per side per inch thick flip and cook each side twice for total of 8 minutes per inch on a smoking hot grill. The trick is that once you make the first flip, immediately brush that cooked side with butter. Not lots, just enough to glaze it and lock the moisture in. Do that each time you flip. When you remove from grill cover 5 to 10 minutes and dive in ;)

I dare you to try it mmmmmm


and congrats to the OP for the first harvest!!
 
rgs777 said:
I am looking forward to BBQ deer steaks.
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Awh.... BBQ deer steaks...No creativity. Just don't go marinating it in BBQ sauce. Venison has amazing flavor hiding with in that "gamey" taste and can be unlocked with proper marinating and cooking techniques. Tips!!! Do marinates that will lightly alter the meats flavor. Oil, garlic, and oregano for example. Oil, ginger, and orange zest. Just two examples. Very light amounts of each. The point is to kill that gamey taste and enhance the venison's natural flavor rather than block it with BBQ sauce or thousand island dressing. The amount of wrecked game meat I've had at annual fish and game banquets is unreal. Don't add salt to your marinate. Save it to touch up the finished product. Salt will dry out the meat. If you're doing a roast, quickly pan sear the outside edges before roasting. I have even made venison curry on rice, venison mapo doufu, venison & pork steamed buns, venison breakfast sausage. Don't forget the organ meat that is very good. Venison liver with garlic and onions in a cream mushroom and black pepper sauce... delightful. But as for rookies, just keep your ingredients simple and watch your cooking time and you will make great tasting venison all the time. Simply pan searing the meat in an olive oil, butter, and basil mixture will yield a better steak than on the BBQ. Take a spoon and keep scooping the mixture on the top side of the steak as it cooks. Once done you can add salt to it as you please.
 
Mumbles Marble Mouth said:
Awh.... BBQ deer steaks...No creativity. Just don't go marinating it in BBQ sauce. Venison has amazing flavor hiding with in that "gamey" taste and can be unlocked with proper marinating and cooking techniques. Tips!!! Do marinates that will lightly alter the meats flavor. Oil, garlic, and oregano for example. Oil, ginger, and orange zest. Just two examples. Very light amounts of each. The point is to kill that gamey taste and enhance the venison's natural flavor rather than block it with BBQ sauce or thousand island dressing. The amount of wrecked game meat I've had at annual fish and game banquets is unreal. Don't add salt to your marinate. Save it to touch up the finished product. Salt will dry out the meat. If you're doing a roast, quickly pan sear the outside edges before roasting. I have even made venison curry on rice, venison mapo doufu, venison & pork steamed buns, venison breakfast sausage. Don't forget the organ meat that is very good. Venison liver with garlic and onions in a cream mushroom and black pepper sauce... delightful. But as for rookies, just keep your ingredients simple and watch your cooking time and you will make great tasting venison all the time. Simply pan searing the meat in an olive oil, butter, and basil mixture will yield a better steak than on the BBQ. Take a spoon and keep scooping the mixture on the top side of the steak as it cooks. Once done you can add salt to it as you please.
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we really need a `Like Post`function around here. You just made me hungry......so breakfast this morning will be orange zested venison tenderloin and fresh laid eggs sided with new garden potatos and chives....... everything from my yard except the deer tenderloins and the orange zest haha
 
Congratulations, OP; that is one of the finest hunting memories you will ever create, and you'll remember it long after many others have faded.

I love first deer threads. :)
 
3/4 -1 inch steak in a salted cast-iron pan on high for 2 minutes. .
Flip 2 minutes. .. turn heat to medium then 1 minute each side....pat of butter on top and enjoy!
 
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