Venison

[NRA4LIFE]

Do exactly what Robb92 did, except add a pinch of thyme and a pinch of basil to the cooking liquid.  Then when it's done, add a 1/2-2/3 cup of sour cream and a teaspoon or so of dijon mustard and mix well.  Serve over egg noodles.  Best Stroganhoff you'll ever eat.

[RailRob]

I noticed alot of people soak there venison..why in the hell would you do that? get the blood out? get rid of the gamey taste? first of all your deer should have hung for at least a week before being butchered,which solves the blood issue and if you cant handle the gamey flavor come on....dont know what to even say about that..comes with the package!!

[mossback91]

I noticed alot of people soak there venison..why in the hell would you do that? get the blood out? get rid of the gamey taste? first of all your deer should have hung for at least a week before being butchered,which solves the blood issue and if you cant handle the gamey flavor come on....dont know what to even say about that..comes with the package!!

Ive never tasted gamey venison......I dont soak my meat either but I dont know how people get gamey tasting venison poor game care I guess........

[ICEMAN]

Hang it for a couple of days, or a week, as long as it is cold.

In my not always humble opinion, "gamieness" is irregular flavors associated with glands, fat, tallow, marrow or connective tissue. Bone saws ruin steak in my opinion. Nothing worse than a butcher cutting a whole quarter up and spreading marrow and bone chips across both sides of your deer or elk steak.   

We do not leave any bone in wild game. No ribs, no roasts. We are also careful to remove anything "white" from our steak. Rib meat is trimmed of fat, then ground later when making sausage.

[jason4429]

I let my animals hang as long as possible. then i take out the bones and i have never had a piece of meat taste bad or be bloody

[Sneaky]

I let a tougher cut of meat soak in salt but usually not the good stuff, and also make sure when i do soak to rinse the salt off thoroughly. Soak in buttermilk, then roll in flour with pepper and garlic powder. fry in butter or olive oil til the coating is crispy and the inside is medium rare. nothin better.

[RustneckNW]

The only soaking that I do when cooking venison is with the liver.
Not the deer liver, mind you. Just mine!

[Cascade_Sherpa]

Hey, I'm with you on the Venison Fajita's, that was a staple of my diet going through college, and I still enjoy it today!

If all you shoot is rutted out trophy bucks like I do (ha ha ha thats a load of BS!)

Then this is a recipe I picked up from a buddies mom.  Start with venison steaks, tenderize them thouroughly with a heavy mallet.  Roll in a mixture of flour and spices and sear very quickly on both sides in a cast iron pan thats smoking hot.  Then put the seared steaks in a oven dish and cover with carmelized Walla Walla sweet onions.  Bake at 350 for 30 to 40 minutes.  Trust me you can cut with a fork, delicious!

[Hillbilly270]

My favorite is to soak the backstrap in salt water for 12 hours(removes blood and tenderizes the meat). Once that is done put it in a bowl/container with 1 12 oz can of beer, some chopped onion, minced garlic, and some black pepper. Let that marinade for at least 5 hours and then bbq it. This is the best way i have done my backstrap and chops, the marinade is strong but it is very good.

soaking backstrap is just wrong.  I can see doing this with steaks, but backstrap.....that is just wrong.  its kinda like putting ketchup on razor clams   i hate it when people do that.   

[popeshawnpaul]

The only thing I did worse on this site than admit I voted for Obama was when I admitted I put ketchup on venison...   

As for recipes...  In a corningwear with french onion soup packs until tender, butterflied thin and cooked quick (with ketchup), stewed swiss steak style, ground into burger for tacos or hamburger helper, etc. 

[rasbo]

if ya havent blackened a backstrap steak you dont know what your missing

[mossback91]

The only thing I did worse on this site than admit I voted for Obama was when I admitted I put ketchup on venison...   

As for recipes...  In a corningwear with french onion soup packs until tender, butterflied thin and cooked quick (with ketchup), stewed swiss steak style, ground into burger for tacos or hamburger helper, etc. 

KETCHUP?!?!?! Why you dirty..........dangit pope!! 

[ICEMAN]

..... I admitted I put ketchup on venison...   

  Blasphemy!   How Dare you and your irreverent attitude toward something so sacred!!!

[billythekidrock]

Tenderloin and very tender backstrap get a little oil, flower and spice but other then that......everything gets ketchup...including prime rib. 

[KillBilly]

Tenderloin and very tender backstrap get a little oil, flower and spice but other then that......everything gets ketchup...including prime rib. 

In this house nothing gets Ketchup