FAVORITE RECIPES..

[oonighttrain]

I just got my first Georgia buck back from the processor.. wondering what some of your favorite recipes for venison are..

post em up!!

 

[Gut_Pile]

What cuts did you get back?

 

[SkeeterZX225]

cube steaks with golden mushroom soup gravy..

Brown cube steak in frying pan
Add 2 cans of golden mushroom soup
cover
let simmer 15-20 more minutes
done

mashed potatoes for a side..

 

[ilbcnu]

I like to add a stick of butter and a little olive oil to a cast iron skillet or wok and get it super hot, then season chunks of haunch or round meat with kinders buttery steakhouse and some Montreal steak seasoning and toss it in the hot wok with onions and portabella mushrooms and sear it to mouth watering perfection for 7 minutes stirring constantly

 

[WOODIE13]

I process my own 95% of the time, was working up the doe I got Thursday. Got 10 pounds of jerky marinating and 4 quarts of cold pack in the canner, then it started pouring.

As far as recipes, I substitute venison for beef a lot, stir fry, stews, burgers, meat loaf, pasta dishes, etc. Do the same with goose.

Recipes are merely generic guidance, make it your own

 

[earlthegoat2]

Butterflied backstraps battered with flour salt and pepper. 3 minutes to a side on medium heat or whatever gives you a nice medium rare.

Same thing but no battering. Seasoned salt, pepper, garlic powder.

I make breakfast sausage using this recipe. I use it wherever ground beef is called for whether it is for breakfast or not.

The Only Venison Breakfast Sausage Recipe You Need | MeatEater Cook (themeateater.com)

Marinate cubes in Thai Peanut Sauce for a few hours. Use it in peanut stir fry.

 

[chrislibby88]

We pretty much use venison for anything that calls for beef.

One of my personal favorites is whole grilled blackstrap. I never cube or steak my back straps while processing, they are tender and don’t need cubing, even old bucks. LEAVE THEM WHOLE, or cut in half. I coat the whole backstrap roast with whatever dry rub I’m in the mood for (usually salt, pepper, rosemary, sage, garlic) then throw them on the pellet smoker. I cook on one side until they reach around 100 degrees internal, brush the exterior with a vinegar/mustard sop, then flip until they hit between 130 (medium rare) and 140 (medium) internal. Pull immediately, let rest, then slice into steaks.

 

[HuntinJake_23]

Grilled backstrap with salt and pepper and sometimes finished with a bourbon glaze. I leave the backstraps in 6-8 inch sections; salt, pepper, olive oil then high heat sear over a charcoal fire with pecan wood. Sear about 2-3 minutes each side until internal temp of 120, if glazing I start basting around 115. Then pull off and rest about 5 minutes and enjoy!

 

[common man]

Cut backstrap into tiny nuggets, drain blood, but in a bag with dales and Cajun seasoning. Either cook indirectly on grill or fry in lard.

 

[chrislibby88]

Grilled backstrap with salt and pepper and sometimes finished with a bourbon glaze. I leave the backstraps in 6-8 inch sections; salt, pepper, olive oil then high heat sear over a charcoal fire with pecan wood. Sear about 2-3 minutes each side until internal temp of 120, if glazing I start basting around 115. Then pull off and rest about 5 minutes and enjoy!

This man knows what he’s doing.

 

[antharper]

Try cleaning up one of the backstraps good and and slicing thick. Marinate in pays marinade recipe for a few hours and grill nice and hot , rare and enjoy . I prefer it over a cow steak

 

[antharper]

I also use the ground a few times a week . Chili and spaghetti are a couple of my family’s favorites. And it’s hard to beat cube steak battered and fried then simmered in gravy

 

[specialk]

i like ground for sloppy does...lol.. and also use a box of hamburger helper.....also theres some good soup recipes using ground hamburger that i will sub out deer......

 

[specialk]

heres a good one.....


https://www.cookingclassy.com/wprm_print/29928/

 

[Deerhunter12454]

Simple.
Zesty Italian and a back strap cleaned up. Marinate the back strap in the dressing for however long you want. Then throw it on charcoal and cook until done.

 

[treadwell]

Paymasters Outdoor Cafe........

 

[bany]

Im glad I’m eating right now! I like #8 & #11 on this thread. Nothing wrong with #7 either! A whole roast on a HOT Weber with a tad of smoke to start. JUST COVER WITH BUTTER PATS AND SEA SALT, Then pull at 130 and ignore your impulses for at least 5 minutes!

 

[bany]

Paymasters Outdoor Cafe........

And this right here!

 

[huntfish]

Here is a link to Scott Leysath's web site

The Sporting Chef - The wild game chef with the best venison recipes

 

[Whit90]

Grilled backstrap is my favorite. I tried heart last year is it was pretty dang good and pretty comparable back strap, just a slightly different texture. I did tomahawks last year which was cool. I plan on doing a whole rack this year. Other than that, I love some fried cube steak on a biscuit!