View Full Version : How do you like to cook your venison?

Sea Buck
November 11, 2011, 10:51 AM
What is your favorite way to cook your venison?(Bunnies and other game to the other thread) Crock pot,roast on the barbie,pan fry,burger,how about some mouth watering ideas.Thanks.

November 11, 2011, 11:18 AM
Cut in small steaks ( agaist the grain) roll in flour and pepper, deep fried, served with fired potatos and bisquets, (hand made, not the stuff that comes in carboard tubes. Washed down with hot strong black boiled coffee.

November 11, 2011, 11:20 AM
this may sound weird but for venison steaks:
1. crush 1 pack of saltine crackers and place in a pie plate
2. crack a half dozen eggs and whip in a pie plate
3. tenderize steaks(optional for deer but elk and pronghorn are kind of tough without it)
4. dip the steaks in the eggs and flip to cover the whole steak and then dip the steak in the crackers and flip to ensure proper coating.
5. fry in a frying pan until golden brown and enjoy pure deliciousness :D

for venison burgers for every pound of hamburger mix 1/4 to 1/2 a cup of shredded cheese and 1/3 of a pack of ranch dressing spices. pure awesomeness.

November 11, 2011, 11:21 AM
My new favorite way to cook venison: take a whole back strap and cut it length ways almost in half. Then lay strips of bacon inside of it then fold them back together. Season meat how ever you like. Then roll entire strap up in a roll and tie together with butchers twine. Finally throw her in the smoker crack a beer and wait. :D

Brian Pfleuger
November 11, 2011, 11:45 AM
Charcoal is my favorite method but it's a pain so usually it's propane. My typical prep is an overnight marinate in a 50/50 mix of A1 and Italian dressing. Cook until just barely not pink in the middle.

November 11, 2011, 12:10 PM
Crock Pot

1. Cut potatoes in quarters, line the bottom of crock pot with them.
2. Cut Onions in quarters pile on top of the potatoes.
3. Thick slab of venison over the onions.
4. Onions and potatoes surround the venison on the sides and top.
5. Large can of condensed tomato soup.
6. Add water to the can.
7.Cook high the first two hours and then on low for another 4 to 5 hours.

November 11, 2011, 01:04 PM
Seabuck, didn't you see our "Recipe Thread"? it has some goodens!!!:)

Deja vu
November 11, 2011, 01:56 PM
Marinade over night in a mix of Dr Pepper, Tabasco and Soy Sauce (3 parts Dr Pepper 1 part Tabasco and 2 part Soy Sauce) With a little Garlic and Lime mixed in.

Cook it over Charcoal. Its a little spicy so you can leave out the Tabasco if you like.

Brian Pfleuger
November 11, 2011, 02:08 PM
Dr Pepper? That's an interesting one. I'll have to try that. Seems weird, so it must be good.;)

November 11, 2011, 02:12 PM
Its a little spicy so you can leave out the Tabasco if you like.

Location: Idaho

That 'splains it...:D

Folks, Don't forget the ol' pressure cooker! I use mine a bunch...

Takes a big hunk of meat to need more than 15-20 minutes cook time...

Big roasts etc go in there cut into large chunks. Season how you like but a good "taco" style flavor on pulled meat makes an awesome taco/burrito... Far nicer experience than junk ground beef.

For a KILLER open face, season the meat like you would for a roast beef... If you do not have beef broth and fat in the freezer like I do, then leave some of the now flavored watery juice aside and make a "1 to 1" roux using butter (bacon fat adds flavor to the gravy too) and re add the juice making your gravy...

That pulled "pot roast" style venison piled on the bread under a gravy will make your tongue lick yer eye brows off!


Brian Pfleuger
November 11, 2011, 02:20 PM
We just canned 8 quarts yesterday. :)

First time with venison... Need to kill another one so we can do more.

November 11, 2011, 02:25 PM
I shouldn't have clicked on this thread. Now I'm super hungry! :D I hope one day I can add to these kind of threads, but for now I'll have to settle for drooling on my keyboard.

November 11, 2011, 03:12 PM
you can never go wrong with a deer roast that's coated in au jus and oven roasted with onions, carrots and taters. if you skip the veggies then they make awesome french dipped subs.

November 11, 2011, 03:40 PM
Here is my college football recipe.
Take backstrap, slice into 1/2" thick steaks
pound almost flat with meat tenderixer
dredge in applewood rub (McCormicks is fine)
Lay flat and baste on a nice thick teriyaki sauce
Add sliced jalepeno and onions and a sliver of cream cheese
Roll up and wrap in bacon
use toothpick to keep in wrapped tight
Cook on charcoal or gas grill until deer is done.


November 11, 2011, 05:37 PM
I usuall pan fry in large cast iron skillet. Mince up a bunch of garlic, melt some butter in the pan, throw in garlic and maybe some onion if I'm feeling froggy. Butterfly back strap about 3/4"-1" thick, season with salt and pepper and then cook in butter and garlic until med. rare. Serve with rice with garlic butter from pan poured over top. Absolutely my favorite way to eat venison. Great now I'm hungry.


November 11, 2011, 07:48 PM
Slice into little steaks.
Throw half a stick of butter in the pan.
Onions and garlic join the butter for a few minutes.
Add meat (elk, or antelope usually) and cook till just barely pink in the center.

Serve it up with some taters (sliced and fried, or mashed), and the adult beverage of the day.

November 11, 2011, 08:39 PM
I like the roasts the best.

Bard: "inject" garlic and thin slivers of salt pork. [into deep slits done with a thin bladed knife or barding needle].

Lard: Pepper the outside and drape with really thin sheets of salt pork.

Start at a really high temp for about 15 minutes [to sear] and then lower temp and roast to medium rare.

Now here is the good part:

Make your gravy out of the dripin's and cracklin's and melt in a small jar of Red Currant Jelly.

Roasted new potatoes with olive oil sage and rosemary.

Brussel sprouts blanched and roasted with olive oil and thin sliced almonds.


November 11, 2011, 08:40 PM
Everyone seems to have the steak and roast angles covered. So I'll pipe up with this one: use it for chili. Better than beef, not quite so good as buffalo. But very, very good.

Here is the base recipe I use for all my chili, be it storebought meat or game:


It's a bit long so the link will have to do. Enjoy

P.S. When the recipe says "chili pods" it means the dried kind from the hispanic section of your local grocery store. If you want to taste the meat go with the low end of the chili pod content.

November 11, 2011, 08:48 PM
I have a recipe where you use bacon and make a basketweave of the slices that wraps around the loin when finished - BBQ is best, but baking works until loin is medium rare to medium and bacon is cooked - let rest, then slice

November 11, 2011, 08:55 PM
Crankylove has it! Simple and fantastic. Works for deer also.

Sea Buck
November 12, 2011, 10:03 AM
Since I started this thread,here's mine: Pan fry small steaks in butter and a couple shakes of Mrs. Dash garlic and herb until just pink in the center.Sear first on both sides then cut the heat back or take the pan off the burner. Remove, add a some butter to the warm pan,scrape all the cooking juices into the butter,add about a table spoon of catsup,couple dashes of worchester sauce,dab of dijon mustard, tablespoon of grape jelly (I like mine a little sweeter annd add more)and stir until the jelly melts and you have a thick brown sauce. Pour over the steaks.

November 12, 2011, 02:05 PM
If you just want to taste the pure meat, this recipe was given to me by a very famous chef, just for game meat.

He thinks marinating game meat is an abomination of a beautiful thing, particularly if you marinate backstraps and tenderloin, but I've used this recipe on probably all the hindquarter cuts and they are primo tasting, and tender with this method.

Preheat oven to 450

Take thawed cuts, about 1 1/2" thick, trimmed, and coat with canola oil, kosher salt and freshly ground pepper. (You don't use pre-ground pepper, right? Freshly ground is a huge improvement, indulge yourself a little.)

When the oven is done or nearly so, sear cuts in an iron pan on HIGH heat (Make sure your vent is rocking, 'cause this is gonna make some smoke) for 1 min. a side.

When both sides are done, put in oven for about 2 1/2 minutes a side.

Let rest for 5 min. under foil on a warm plate.

Add a pat of butter on top...Eat.

Simple and the only way to cook the animal. Taste the meat, not the marinade. (No offense to the marinade lovers). Even cuts traditionally thought of as roast cuts (e.g.., butt) taste great steaked and cooked this way.


November 12, 2011, 03:06 PM
I like to cut it into 1 inch thick steaks. Roll it into some shake n' bake and fry in butter. Everything I cant cut into jerky or steaks gets ground up and made into sausage.

November 12, 2011, 03:59 PM
I am dying to try a black cherry bourbon glaze (Jim Beam's Red Stag) on some grilled tenderloin this year! But my usual burger recipe is 2lbs ground venison, 3 egg yolks (no whites), 3/4 tbsp minced garlic, 1/2 cup bread crumbs, 1/4 cup bacon bits ( the real stuff), 1/4 cup worcestershire sauce, 1tsp dijon mustard, and a pinch salt & pepper. These burgers almost recently converted a friend's vegan wife! :D

November 12, 2011, 04:13 PM
Venison makes excellent tamales too. Drier and not as heavy as pork.

November 14, 2011, 09:13 AM
i like to crock pot most of my stuff. Another good tip i learned on tougher parts (or if you just want to make it super tender), hit it in the pressure cooker for about 10 minutes then finish it up however you like (grill, pan fry, oven).