I need vension recipe.

[ALAN]

as most of realtree probabily knows i got me my first deer this year what are some good recipes/tips you have for cooking vension..ill be getting my meat from deer tuesday..what are some of your favorite ways to cook it?i have ground burger steaks,loins,roast comming

[Tominator]

I think you'll find that the backstraps/loins are the best. I salt and pepper them, add some garlic and wrap some bacon around them, then throw them on the grill. Tough to beat.

[Stone Cold]

Here is my favorite and if you look at the posts you will not be disappointed! Use a roast and cut into cubes. Dont use your steaks!

http://www.realtree.com/forums/showthread.php?t=91061

[Stone Cold]

Here is another post on my Bacon Wrapped Deer Bites!

http://www.realtree.com/forums/showthread.php?t=94978

[ALAN]

Here is another post on my Bacon Wrapped Deer Bites!

http://www.realtree.com/forums/showthread.php?t=94978

ya ive been looking very hard at that one and just printed it off and gonna try it.....just was looking for other recipes

[Stone Cold]

Here is another one you could try! This one will work on Chicken too. Both are great!

Chicken/Venison Recipe

Ingredients

3 tablespoons of Canola Oil

1 tablespoon Lemon Juice

1 tablespoon Worcestershire Sauce

1 tablespoon Soy Sauce

1-2 teaspoons Minced Garlic

1/2 teaspoon Ground Pepper

1 (1 1/2 lb) package of Venison Steak or Chicken

Directions

1. Mix all marinade ingredients together in a small measuring cup.

2. Place steaks/chicken in a large zip lock bag.

3. Pour Marinade over steaks/chicken and seal bag.

4. Place bag in flat casserole dish so that the steaks/chicken are in a single layer.

5. Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.

6. Drain marinade and grill “On tinfoil” steaks to desired doneness.

7. I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe. I also let marinate for 24 to 48 hours and they taste better. I then flip when I go to bed then flip before work in morning then every half hour after that.

[Stone Cold]

Here is another one! If you can not tell I love cooking! HE HE!

Venison Pot Roast

Deer roast, 3-5 pounds

Garlic cloves, quartered

2 potatoes, unpeeled and quartered

1 package baby carrots

1 onion, quartered

1 package mushrooms

3 beef bullion cubes

Salt, black pepper, oregano

Make incisions in the roast 1-inch long and 1-inch deep. Insert the garlic cloves into the incisions. Place in a slow cooker and apply seasoning. Add vegetables. Cook under low heat for 6 to 8 hours.

[Stone Cold]

Here is another!

Venison Barbecue

3 pounds boneless venison chunks

1 large onion

1/2 cup chopped green pepper

Water

2 teaspoon instant beef bouillon

1 can tomato soup - (10 to 11 oz)

1/4 cup Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon dry mustard

1 teaspoon thyme

1 tablespoon paprika

2 tablespoons brown sugar

Buns

Remove fat from meat and place meat in crock pot or slow cooker. Add onion, green pepper and water to cover. Add bouillon. Slow cook in crock pot until meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid. Add rest of ingredients and stir to mix. Simmer for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time.

[Stone Cold]

My daughter got me a recipe book for xmas that is all venison recipes and i can not wait to fix some others up if I can get away from my Bacon Wrapped Deer Bites for a second. LOL

[Diamond Archer 01]

One of my favorite recipes is to marinade the backstraps or loins in any type of spedie sauce and grill it. It is really simple and tastes great. We usually marinade it over night and cook it up the next day.

[RangerClay]

One of my family favorites.

1. Open a bottle of red wine.

2. Cut up 1 pound shoulder steak or stew meat into small chunks. 1/2" or smaller.

3. Drink a glass of wine.

4. Put the meat in boiling water and keep it at a low boil for one hour.

5. While meat is boiling, have another glass of wine.

6. Also while the meat is boiling prepare two boxes of Zatarans Red Bean & Rice.

7. Pur your self a glass for dinner

8. When both are done, at venison to Zatarans mix and eat like pigs!

As Charlie Daniels would say, "Makes your tongue wanna slap your eyeballs out!"

[RangerClay]

Rangers kick butt venison teriyaki

1/2 cup light soy sauce (has less sodium)

1/4 cup firmly packed brown sugar

2 tablespoons Veg. oil

1 tsp. ground ginger

1/4 tsp. pepper

1 clove garlic minced

Take venison backstrap and cut into thin strips. Fry in margenine till lightly browned. Set aside.

Mix all of the above ingredients in the fry or wok and heat till sugar is disolved.

Add venison and cook on med-low for 5 minutes.

Add your favorite FRESH not frozen vegetables and cook till warm.

Serve over rice. Best with a bottle of shiraz.

Enjoy!

[RangerClay]

Ranger venison on the grill. My daughters favorite meal.

3/4 cup of Wish bone Italian dressing

1/8 cup dried parsley flakes

1/3 cup FRANKS RED HOT (important)

3 Tablespoons lime juice

1 Tablespoon worcestershire sauce

2 pound of backstraps

Mix everything but the backstarps in a bowl and wisk well for 30 seconds to a minute. With the dirty measuring cup draw off 1/4 cup (1/3 cup if you are feeding a bunch of people) of the marinate and set aside. Place backstraps in the marinate for two hours in the fridge. Grill backstraps the way you like them and throw away the LARGE batch of marinate they were sitting in. When you serve the backstraps bring out the little bowl of marinate that you set aside. The little bowl is your steak sauce. Pass it around and drizzle a little over your steaks before you eat.

Hope you like it. Everyone I make it for begs me for the recipe.

[camoman1]

May sound a bit weird at first, but I think its darn good. Saw the Nuge do it and tried it haha

Marinate a few venison steaks in Ginger Ale soda for a few hours and then grill em up.....I prefer a nice pink inside.

[redkneck]

Snipe doesn't toot his own horn, so I'll post it:

http://www.smoked-meat.com/forum/forumdisplay.php?f=28

Great site there.