Venison

[robb92]

Just had some liast night for dinner, my wife took two bags of the venision from this year first deer and when I processed it I cubed the backstrap and most of the backlegs. She took and dusted them in flour with some salt and pepper and garlic powder and then browned them in a dutch oven and then added fresh mushrooms and two onions and added some beef stock and let it slow cook all day and we had it over mashed potatos. Talk about so damn good!!!

[ICEMAN]

.....  No matter how you do it, it needs to soak in salty water for several hours to get the blood out.  .....But its really all about the salt water and the milk and egg.  Thats what makes backstrap so dang good!!

Salt?  Huh...never tried that way. These cuts; tenderloin and backstrap are the most delicate and precious from the deer and I have only prepared them as simply as possible, usually pan fried with some extra virgin olive oil and pepper. Never tried the salt thing....

[Gobble]

  Were eating some fresh backstrap tonight  MMMMMMMMM!

[CP]

Had some for breakfast with eggs, man that’s good!     Just pan seared, rare.  No soaking in anything for me.  Properly cared for venison shouldn’t be any bloodier than beef from Safeway.

[KillBilly]

I love to fry up the backstrap (tenderloin).  There are several ways to do it.  No matter how you do it, it needs to soak in salty water for several hours to get the blood out.  Also no matter how I fry it, I always put in some milk and egg first which holds the batter on better (this is the trick to frying chicken too). 

One batter is just flour and your favorite spices.  I usually use salt, pepper, lawrys seasoning salt, and steak dust.

The other batter I use (and my favorite of the two) is to use italian bread crumbs mixed with italian seasoning, salt, pepper.  If I have them I will also chop up pecans and use them. 

But its really all about the salt water and the milk and egg.  Thats what makes backstrap so dang good!!

Clay, I spent 13 years in the south east U.S. and have never gotten over how everyone insists on soaking their venison in everything from water to vinegar to whatever they think will take out blood or game taste. They would have a fit when I took a fresh chunk of back strap or tenderloin and cook it fresh from the deer. Nobody would eat it. I still don't soak any game meat and never will. I don't know anyone that does it around here but maybe there are a few.

Having said that, there is nothing like a good chunk of backstrap or tenderloin whether it's bear, elk, deer, moose, etc.
I like to butterfly them thin, about 1/4". Get a cast iron skillet hot with a 1/4" of oil in it. heat oil until a water drop explodes when dropped in it. throw in the butterflied steak for 30 seconds on each side. Nothing better exists...
Now I've made myself hungry.... I see what ya mean Ice..

[Gobble]

I slice my backstrap steaks about 3/4" thick and sprinkle Durkee Steak Dust on each side. Then I pre-heat olive oil in a frying pan to med-hi heat then I brown (sear) the steaks on both sides. Be careful not to overcook them. The middle is pink and juicy. 

[The Weazle]

Take a good beer, such as alaskan amber, or another micro-brew and open it and let it sit on counter until its warm/flat.  Take a bag of flour with all of your favorite spices, I usually use garlic powder, cayenne pepper, and some salt and shake it real good to mix the spices.  Put the cubed meat in it and shake it really good to coat all peices of meat.  Set meat aside and add the flour/spice mix to the warm beer in a mixing bowl until desired thickness is achieved.  I usually mix with fork and add flour mix until it barely drips off the fork.  Drop meat in bowl of batter and coat really well.  Take a fork and stab meat and then drop in fry daddy or hot skillet with oil until golden brown.  Most people eat this hot right out of the fryer, but I like to drain the meat well and put in the fridge until cold and then get a plate of it and a small bowl of a good BBQ sauce and sit and watch football.  This recipe is also killer for ducks...

[ICEMAN]

Now that's what I'm talking about!!! 



Weazle, that sounds really good!!! 

[stumprat]

Absolfreakinglutely! (Sp?)   Venison Fajitas!!!

Try this one..., marinate your steaks in something like this:

Lime juice, olive oil, minced garlic, touch of cumin, some sliced jalepeno peppers...cilantro if you have any...

take venison, fry in medium heat, bit of olive oil...3 minutes per side, not too done... then set it aside for a few minutes, then cut into thin strips across the grain...

Now, take your Bell peppers and onions, and cook em in the wok, some olive oil..., until they are a bit transparant, then I toss in some of the marinade left over....

Get your warm tortillas ready, toss down some meat, cover with onion/bellpepper, put some fresh lettuce, cheese, guacomole and sourcreme on top.

Oh my god, now I am hungry again!!!!!!!   

  

Works great for grouse too.

[Dadbear]

Shred it thin and use it in your favorite enchilada recipe. 

[7mag.]

Butterfly backstraps, then spread dijon mustard on both sides. Place in a hot pan with sauteed mushrooms, peppers and onion. Brown well on both sides, then add hot brown gravy. Wait until gravy starts to simmer, then put the pan in the hot oven and bake until done to your liking. When browning the meat, you can add some cooking brandy or wine, but you don't need to, it tastes great either way.

[mossback91]

I love to fry up the backstrap (tenderloin).  There are several ways to do it.  No matter how you do it, it needs to soak in salty water for several hours to get the blood out.  Also no matter how I fry it, I always put in some milk and egg first which holds the batter on better (this is the trick to frying chicken too). 

One batter is just flour and your favorite spices.  I usually use salt, pepper, lawrys seasoning salt, and steak dust.

The other batter I use (and my favorite of the two) is to use italian bread crumbs mixed with italian seasoning, salt, pepper.  If I have them I will also chop up pecans and use them. 

But its really all about the salt water and the milk and egg.  Thats what makes backstrap so dang good!!

Clay, I spent 13 years in the south east U.S. and have never gotten over how everyone insists on soaking their venison in everything from water to vinegar to whatever they think will take out blood or game taste. They would have a fit when I took a fresh chunk of back strap or tenderloin and cook it fresh from the deer. Nobody would eat it. I still don't soak any game meat and never will. I don't know anyone that does it around here but maybe there are a few.

Having said that, there is nothing like a good chunk of backstrap or tenderloin whether it's bear, elk, deer, moose, etc.
I like to butterfly them thin, about 1/4". Get a cast iron skillet hot with a 1/4" of oil in it. heat oil until a water drop explodes when dropped in it. throw in the butterflied steak for 30 seconds on each side. Nothing better exists...
Now I've made myself hungry.... I see what ya mean Ice..

EXACTLY!! thats probably my favorite way to eat it

[Emptyhanded]

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.

[skybusterbo]

Ground elk or deer. I love it in taco's,chili and spaghetti.

[Dadbear]

Shredded and browned with your favorite Mexican seasonings. Then, use it to make enchiladas....
...fantastic!