Anybody have some recipes? A few friends of mine have promised me venison steaks this season. I have had the meat a few times and enjoyed the taste, but are there any particularly excellent ways to cook the meat?

 

Personally, I LOVE how my mom makes deer (venison) roast. It has a distinctly wild flavour but isn't strong by any means. It's roasted with carrots, celery, onions, and then the juices made into a simple gravy. So goooooood.

*Now I want to fly home in the late fall just to have that.... damn you!!*.

I've had venison steak a few times and usually either cook it like a regular steak until at least medium-well (although I prefer beef steak medium-rare, it's always best to cook wild game to at least med-well).

 

Oh, and do NOT overcook venison (or moose, or any wild game), as it will become extremely dry in an awful hurry. If you want medium-well, take it off of the grill once it's medium, cover with tinfoil for about 4-5 minutes, and in that time it will cook itself with its own heat, to medium-well. It also lets it absorb its juices back in, making it less dry than if you cook it to med-well and then throw it on the plate and eat it.

 

Cook it so it's rare, wrap it in prosciutto, then put foie gras on top - tasty meal.

 

Last time i had venision it was cut in to medallions (cut not pressed) cooked medium rare and had a blackberry reduction sauce. fawk it was a tasty dish.

 

I have had it once and it was pretty good. I have no idea how he cooked it, but I almost want to say he dipped it in some type of batter and fried it. It was delicious though.

 

If you ask any of the "experts" up here in deer country, they will tell you to fry it in a frying pan in a lot of butter with fried onions. As mentioned before, do NOT overcook as it will become very tough.

I personally have cut mine into steak tips, with cut up onions, peppers and mushrooms, add some Teriyaki sauce and cook it in a slow cooker all day.

 

Yes it is good fried..

 

Frying it is great

Roasting is good as well....


I take steaks and rub them with this mix - mustard, worch sauce and chopped jalapenos..... then grill to med rare


Or you can make my fav - jerky

 

my ex g/f's dad use to fuck venison up all the time, he would totally over cook it, let me tell you that ruin's a fine peace of meat. Using the butter rub mentioned earlier will give you one fine piece of meat with lots of natural flavor.

 

I don't have any steak recipes but I do make my own sausage from scratch. Cube the meat, grind the meat, get the casing from a local prok store and stuff the casing using a grinder. Last year with the help of a few we made 50+ lbs. total. Half summer garlic and half hot italian. Both batches had about 6 lbs. of schredded cheddar cheese mixed into the batch. We put 1lb pork butt to every 3 lbs of venison. Came out amazing.

 

Although this thread is old...I thought I'd add my $.02. Here in Pennsylvania, Venison is king for BBQ. My friends and I always build a wood fire in a cheap pit with a rottisserie setup over the fire. We usually use the hindquarter, soaked in brine overnight to remove the gamey flavor. Get the fire going to build up a bed of coals....then put the venison on a slow turning rotisserie over the heat. Baste constantly with homemade BBQ sauce of your choosing....but only cut off the outside meat as it cooks...don't ever try to cook it thru..it will be dry. We usually cut the meat every 30 minutes from the hindquarter...and it's so moist and tender it blows filet mignon out the window. The secret is the brine, slow cooking and cutting the meat only as it cooks while basting it constantly with a buttery spicy BBQ sauce. This is good guys...try it!!!

 

Get red grapes, juice them. Strain. Mix 1 part grape juice, 1 part Verjous then reduce until nappe... use as a puree.

Cauliflower + heavy cream + butter - just enough cream and butter to braise the cauliflower. Heat until cauliflower is cooked and puree it in a blender. Should be a puree.

Salt + pepper the venison and sear it to the temp you want.

Set aside some grapes and verjous to make a grape salad for garnish. Mix grapes halved, with 1 part verjous/e v olive oil. Add the grapes and whole taragon leaves into the salad.

On the plate place cauliflower puree to cover half the plate. Then place the venison on top of the c. puree. Drizzle a nice amount of the grape puree around the plate. Should be colorful!!! Then place grape salad ontop of the meat and around the plate...

Bon AppetiT!!!!