Venison

[Bean Counter]

Raw!

  I eat raw meat all the time. Especially when I've prepared it completely bymyself. 

As far as pan frying or grilling tenderloins, backstraps, etc... I usually use butter, salt, and pepper. I can flavor up relatively bland store bought beef when I feel like it. Fortunately for the sake of simplicity, both my wife and I love the unadulterated flavor of venison steak.

[bobcat]

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!!

I don't soak venison, or hang it. Well, I'll hang it until I get a chance to cut it up. But if I have the time the day after I bring it home, it will hang overnight at the most. I also do not ever soak it. And, have never had "gamey" vension either.

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

Ketchup on backstrap   I never would have thought I'd hear that from you!   

[Huckleberry]

Seems to be a lot of people who've never had a "gamey" piece of venison. That mean everybody shoots Bambi? I've had a few that should have been turned into chili. Deer with no teeth never seem to taste like a young buck 

[popeshawnpaul]

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

You've gone too far Billy!  Prime rib?   

[Hillbilly270]

u should do jail time for ketchup on prime rib

[billythekidrock]

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

You've gone too far Billy!  Prime rib?   

Yes, but I really only did that once on properly cooked prime rib and the cook about smacked me with a ladel. I didn't know better as I had never had it before. They fed us real well when I commercial fished.

I do use ketchup at home if I am broiling or grilling ribeye. Can't help it.

[rasbo]

that alone btkr makes you not right..Ive got some shoe leather I can send ya,why ruin prime rib or deer meat,or any venison..I love ketchup but thats just wrong...

[Jason]

I've never used ketchup on my prime rib   I only use sour cream 

[Axle]

Here is a 'corned venison' recipe taken from a small book outdoor life magazine put out several years back. (I've slightly modified it).

2 quarts water
1 cup salt
1 tblspn Italian seasoning
1 clove garlic, crushed with salt
2 tspns mixed pickling spice
2 tspns pepper

I then warm this all up in a pan to get the seasonings to disperse their wonderful flavors. Then let it cool.

Thaw 6 lbs of boned-out roasts. I use 3 or 4 roasts for this. Put each roast in a freezer bag and add the mixture evenly. Take the air out as best as possible. Put them in the fridge for 4 to 6 weeks to cure it. They can go longer or you can just put the unused bags in the freezer and use them later.

To cook: take a roast, rinse it thouroughly and put it in the crock pot covered with water and cook it till it is tender enough to easily cut (several hours). Crosscut some of it and top it with Swiss cheese and then top that with sourkraut. I make my own sourkraut which makes it taste so much better. This is sooo good! Much better than store bought corned beef.