Venison cooking

45Marlin carbine · November 4, 2007, 08:00 PM

anyone looking forward to roasting ribs over medium applewood fire and saucing 'em real good?

ActivShootr · November 4, 2007, 08:10 PM

Not enough meat on the whitetail ribs 'round here. The backstrap cut into medalions, wrapped in bacon, and grilled to perfection is some fine eatin' though.

zahnzieh · November 4, 2007, 09:25 PM

Dont the ribs have a lot of the tallow fat to them - tastes like candle wax? In my opinion, with venison either cook it slow (stew it) or fast on the grill wrapped in double-smoked bacon - yum!

RoscoeC · November 4, 2007, 10:47 PM

Just finished a dinner of pan seared venison medalions (in butter of course) with a mushroom / wine sauce and mashed potatoes and asparagus. Killer! None of the deer I have ever harvested have had enough meat on the ribs to make them worth fooling with. Fat on most deer in these parts is a pretty rare thing. Might see some this year though, due to record rainfall and acorn crop.

Clayfish · November 6, 2007, 01:02 PM

I just finished butterflied backstraps. Split the strap down the middle most of the way and it will lay flat like a strip steak. Marinate and grill to medium well. Put a little on your forehead and your toungue will beat your brains out trying to get to it.

CamoCop · November 7, 2007, 02:55 AM

i get my venison processed into cubed steak or ground to hamburger. throughout the year, whatever meals me and the wife eat that calls for hamburger, we cook it with ground venison (chili, speghetti, meeat loaf, etc.)

moose fat · November 7, 2007, 03:42 AM

I'm drooooling.

Sob sob, the first blacktail I got in Sitka I took home and cut it up and packaged it when my wife was pregnant with our first son. She turns pale when I even mention deer.

predator86 · November 7, 2007, 04:12 AM

i took part of the neck meat from this years bow season 7 pointer and did up some roasts...2-2.5 lb. roast seasoned with lawry salt, pepper and garlic and then wrapped in bacon. covered in tin foil and put it in the oven for 6 hours on 270. forget the knife, it falls apart when you are unwrapping it!!

Austin Cowart · November 7, 2007, 04:31 AM

What happened here? This thread shrunk.

November 4, 2007, 08:00 PM	#1
45Marlin carbine Junior member Join Date: January 26, 2007 Location: South-Western North Carolina Posts: 1,124	Venison cooking anyone looking forward to roasting ribs over medium applewood fire and saucing 'em real good?

November 4, 2007, 10:47 PM	#4
RoscoeC Senior Member Join Date: February 21, 2006 Location: DFW Metromess Posts: 562	Just finished a dinner of pan seared venison medalions (in butter of course) with a mushroom / wine sauce and mashed potatoes and asparagus. Killer! None of the deer I have ever harvested have had enough meat on the ribs to make them worth fooling with. Fat on most deer in these parts is a pretty rare thing. Might see some this year though, due to record rainfall and acorn crop. __________________ “Life is either a daring adventure or nothing." --Helen Keller "Do not cry havoc when you should but hunt with modest warrant." --William Shakespeare Glock Certified Armorer NRA Life Member

November 7, 2007, 04:12 AM	#8
predator86 Senior Member Join Date: November 2, 2007 Location: wisconsin Posts: 549	i took part of the neck meat from this years bow season 7 pointer and did up some roasts...2-2.5 lb. roast seasoned with lawry salt, pepper and garlic and then wrapped in bacon. covered in tin foil and put it in the oven for 6 hours on 270. forget the knife, it falls apart when you are unwrapping it!! __________________ Beware the man with one gun.

November 7, 2007, 04:31 AM	#9
Austin Cowart Senior Member Join Date: November 18, 2005 Location: Lumberton, Texas Posts: 118	???? What happened here? This thread shrunk. __________________ Clothes make the person. Naked people have little or no influence in society.- Mark Twain

November 4, 2007, 08:10 PM	#2
ActivShootr Senior Member Join Date: August 15, 2007 Posts: 1,040	Not enough meat on the whitetail ribs 'round here. The backstrap cut into medalions, wrapped in bacon, and grilled to perfection is some fine eatin' though.

November 4, 2007, 09:25 PM	#3
zahnzieh Senior Member Join Date: September 19, 2006 Posts: 206	Dont the ribs have a lot of the tallow fat to them - tastes like candle wax? In my opinion, with venison either cook it slow (stew it) or fast on the grill wrapped in double-smoked bacon - yum!

November 6, 2007, 01:02 PM	#5
Clayfish Senior Member Join Date: May 19, 2005 Location: Valdosta, GA Posts: 953	I just finished butterflied backstraps. Split the strap down the middle most of the way and it will lay flat like a strip steak. Marinate and grill to medium well. Put a little on your forehead and your toungue will beat your brains out trying to get to it.

November 7, 2007, 02:55 AM	#6
CamoCop Senior Member Join Date: December 2, 2006 Location: Central Florida Posts: 133	i get my venison processed into cubed steak or ground to hamburger. throughout the year, whatever meals me and the wife eat that calls for hamburger, we cook it with ground venison (chili, speghetti, meeat loaf, etc.)

November 7, 2007, 03:42 AM	#7
moose fat Senior Member Join Date: June 20, 2006 Location: Alaska, Yukon R. delta Posts: 421	I'm drooooling. Sob sob, the first blacktail I got in Sitka I took home and cut it up and packaged it when my wife was pregnant with our first son. She turns pale when I even mention deer.