mikewink Posted October 3, 2010 Report Share Posted October 3, 2010 So what is your favorite way to prepare venison? I have several but my favorite is. Venison back straps cut into medalions or butterflied. Marinade them in Italian dressing with a little black pepper. Start the grill and get it nice and hot. Slap them on the grill cook until medium rare. Adding a smidge extra italian dressing during the cooking process. It is simple but oh so good. Give it a try and let me know what you think. Mike Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 4, 2010 Report Share Posted October 4, 2010 I do something similar Mike, but like to wrap a half-slice of bacon around it and hold with a toothpick. Also love a good ground mix with bacon mixed in. Perfect burgers. Quote Link to comment Share on other sites More sharing options...
cain Posted October 4, 2010 Report Share Posted October 4, 2010 Similar recipe here: Cut up backstraps into cubes Marinate in Italian Dressing overnight Lowrey's Seaon Salt and a Meat Rub from a local Butcher Ship Wrap in Bacon Make kabobs with Green Peppers and Onions Throw on grill then serve. A couple times year we will do kabob night with backstraps and wild turkey in Italian Dressing. Both are excellent! Quote Link to comment Share on other sites More sharing options...
TN Bucknasty Posted October 4, 2010 Report Share Posted October 4, 2010 I like it Plains Indian style. I like to cut out the tongue and eat it raw while it is still steaming in the cool, autumn air. Just kidding, but I do like the more simple recipes. A little meat tenderizer and flour on a slice of backstrap. Put that on a biscuit, and I'm in heaven. I also cook stew with an onion and a half, some potatoes, carrots, McCormick stew seasoning. Fry the meat and put it all in the crock pot. Quote Link to comment Share on other sites More sharing options...
gzilla45 Posted October 4, 2010 Report Share Posted October 4, 2010 My hunting camp has a steak feed the last Saturday of deer season. We take venison steaks and fry them in bacon grease and serve with gigantic amounts of fried onions, mashed taters, creamed corn, and fresh bread. It is about as simple as it gets as I think the only seasoning we put on the meat is a little salt and pepper. It's my favorite meal of the entire year. Quote Link to comment Share on other sites More sharing options...
jesse8953 Posted October 5, 2010 Report Share Posted October 5, 2010 Stone Colds, bacon wrapped deer bites,I'll be making them this weekend. Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted October 5, 2010 Report Share Posted October 5, 2010 I like the backstraps,I soak them in salt water over night changing out the water periodically. When ready to cook I dip them in milk and role them in ky colonel flour and work into the meat with my hands. Put in some evoo and fry in cast iron skillet,make some grave and biscuits and that's a little peice of heaven. Cook steaks in cast iron skillet on low in a can of cream of mushroom soup,this is my second favorite. Quote Link to comment Share on other sites More sharing options...
toddyboman Posted October 12, 2010 Report Share Posted October 12, 2010 Here is a couple from other RT forum members that are good.... Stone cold posted this one.... Quote I would like to see and add to my recipe's for deer so I thought of sharing with you all. Lets all put a recipe down that you like the most out of all your recipe's! Here is my favorite! Venison Marinade 1 Cup Soy Sauce 1/2 Cup Brown Sugar 1/2 Cup Vinegar 1/2 Cup Pineapple Juice 2 teaspoons Salt 1/2 teaspoon Garlic Salt Boil all ingredients then let simmer for 10 minutes. While that is being done take your deer meat and cut into stew meat chunks. Wrap 1/2 piece of bacon around meat piece and put a toothpick through to hold on bacon. Let maridade cool and then when cooled pour onto meat. Marinate for at least 4 hours. I like to do 8 to 10 just because it seems like it takes better. Grill on tin foil and then serve up. The remaining marinade DO NOT TOSS OUT! Freeze it and then you can reuse it by boiling then starting from top. Hope you like it like my whole family did! I did this recipe and thought of this idea. I took a 2-3 pound roast and cut into chuncks and it took 3 lbs of bacon and I still had a few left over that did not get bacon. I still tossed them in marinade. Enjoy! I really think you all will like it. It is great for Super Bowl Parties and stuff like that too. Here is what they look like before marinated! RangerClay posted this one..... Quote 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. Quote Link to comment Share on other sites More sharing options...
Grady269 Posted October 18, 2010 Report Share Posted October 18, 2010 BBQ I like to take all those less than perfect pieces and make BBQ out of them. Enough chunks of deer meat to fill crock pot 3/4 full -dried onion -pepper -cumin -worshtershire -Garlic cook on 8 hours on low. Drain the meat and put it back in the pot then rip it up with 2 forks. Add 2 bottle of John Boy and Billy BBQ sauce and cook for another hour. Quote Link to comment Share on other sites More sharing options...
doubleA Posted October 20, 2010 Report Share Posted October 20, 2010 Call me old fahioned but I love turning venison into dry sausage. Here is a batch the wife and I made from my archery deer last week. Salt, pepper, garlc and a little smoke............ Quote Link to comment Share on other sites More sharing options...
gzilla45 Posted October 21, 2010 Report Share Posted October 21, 2010 That looks like a plate of greatness right there. Quality knife you got there as well. Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 24, 2010 Report Share Posted October 24, 2010 doubleA said: Call me old fahioned but I love turning venison into dry sausage. Here is a batch the wife and I made from my archery deer last week. Salt, pepper, garlc and a little smoke............ Good looking stuff DoubleAA.... Would you be willing to share the recipe?? Making dried sausage in Texas can be a pain, temps seem to be too warm.. If you have a secret please do tell... Quote Link to comment Share on other sites More sharing options...
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