need some recipes...

[Muggsy]

My brother hit a deer the other night...we had the carcass taken to a butcher, but I need some grilling recipes for the meat. any help?

 

edit to add: it was a 14 point(each side) buck, we're going to have meat for a while

Edited October 3, 2007 by Muggsy

[detlef]

The most important thing about cooking game meat, at least the prime cuts, is not to overcook it. Typically when venison tastes really gamey (like liver) it's because the meat was overcooked.

 

Other than that, season as normal and serve with a somewhat sweet sauce. I like reducing pomegranate juice to a syrup and finishing with butter.

[Brewer]

14 points on each side. Biggest that I've ever gotten is 4 each side. Venison dries out very easily, as there is very little fat content. Trim the cut well though, as the membranes and fat will contribute to a gamey flavor. Do not over cook. You can wrap cuts in bacon if you like. Do larger cuts in a crock pot, as it keeps them from drying out. I like to stir fry venison with veggies. Cooks real quick. good luck.

[Seattle LawDawg]

This isn't my recipe but I can attest to just how good this really is:

 

"Marinade ingredients: (4 – 8 hours or more after butterfly cut)

• 1 can of Coke (why not, it cleans batteries)

• 2 beef bouillon cubes (crushed)

• 2 ounces of cooking oil

• 1 ounce of lemon juice

• 5 splashes of soy sauce

• 3 shakes of garlic powder

• 4 ounces of water

 

Meat: (cut ¾ inch thick- works best if you butterfly a 1 ½ thick piece of loin)

• Elk

• Deer

• Antelope (my preference)

 

Cooking:

• Remove meat from marinade and rinse lightly with cold water.

• Dry meat with paper towel.

• Spread cream cheese in the butterfly cut and fold closed.

• Wrap bacon around the edges and fasten shut with tooth picks.

• Season to your taste with; coarse ground pepper, roasted herb and garlic, Lowery salt.

• Rub the seasonings in with melted butter (you didn’t see me use my fingers).

• When you flip the meat during cooking, spoon on more butter. "

[Bier Meister]

i like venison with sweet demi's (ie: fruit, sweet wine, maple, etc)

[Muggsy]

14 points on each side. Biggest that I've ever gotten is 4 each side.

 

the thing was MASSIVE, car totaled by the way, at least we'll eat well for awhile

[gbpfan1231]

the thing was MASSIVE, car totaled by the way, at least we'll eat well for awhile

 

Got any pics? I would like to see that thing.

[Rockerbraves]

Cooking:

• Remove meat from marinade and rinse lightly with cold water.

• Dry meat with paper towel.

• Spread cream cheese in the butterfly cut and fold closed.

• Wrap bacon around the edges and fasten shut with tooth picks.

• Season to your taste with; coarse ground pepper, roasted herb and garlic, Lowery salt.

• Rub the seasonings in with melted butter (you didn’t see me use my fingers).

• When you flip the meat during cooking, spoon on more butter. "

 

If you like a little spice try placing a jalapeno slice in the middle.

[DuckterDeath]

First, as far as I know, "gameyness" has diddly Sega! to do with overcooking. It is mainly due to:

 

1) Not getting the carcass down to temperature quickly enough and keeping it below temperature. This includes guys who think that they can let a deer hang in the yard at 50 degrees for a week to let it 'age'. You have to be at a very specific temperature range to age properly.

 

2) Contamination from feces/urine/stomach contents during field dressing.

 

3) Slow death. Gives time for adrenaline and other stuff to get into the muscles.

 

4) Diet of the deer.

 

You can control most of this by a clean kill and good handling practices.

 

That said, I do agree that you do not want to cook venison steaks more than medium rare. You can also add fat in several ways, as others have suggested.

 

Two recipes off the top of my head:

 

Camp Venison

 

Got this from Ted Nugent. Basically, lightly salt and then just slow roast a backstrap over mesquite coals, or at least make a smoke pack if you have a gas grill. Make a mop of goo made from 50/50 melted butter and jelly, such as blackberry or apricot. Periodically mop the meat with the goo, using more as it gets close to medium rare - medium. Avoid direct heat. Don't over cook.

 

The other:

 

Safflower Venison

 

Cut loin in half making two 8-10 inch portions. (I usually cut them into 7-8 inch portions when I process my deer. This makes a good sized portion for one person.)

 

Season meat liberally with coarse ground black pepper, ground ginger, granulated or powdered garlic (not garlic salt), whole or ground celery seeds, rosemary and thyme. Force a wide tined fork through the meat every quarter-inch along the entire length of the strip, all four sides, to tenderize and season it throughout.

 

Marinate venison overnight in the following: 1 cup safflower oil, ¾ cup apple cider vinegar, ½ cup Kikkoman lite soy sauce and ¼ cup Worchester sauce.

 

Cook over hot coals or on a gas grill for six to ten minutes per side. Cooking time will vary with type of heat and individual taste. Baste cooked venison with an unused portion of marinade, carve into serving size portions and enjoy.

 

 

NOTES:

 

I usually marinate in a Ziploc bag, squeeze the air out and rotate it once or twice a day. I also cut the original recipe in half and put in 2-3 loins per gallon bag. I would also marinate for at least 2 days, 3 is okay. The recipe calls for basting with unused portion, I don’t do that, but you can if you like. The original recipe also called for regular soy sauce but I found it to be too salty for my taste and substituted the lite version. I also don’t cut it before serving it as I use smaller portions.

[HowboutthemCowboys]

This is easy. Marinate the tenderloins (backstraps) in whatever you like. Sear on the grill and don't go past medium rare.

Grind the rest into sausage. ( loose or links).

Edit: mix the venison with pork (not too lean) 50/50 for the sausage.

Edited October 5, 2007 by HowboutthemCowboys

[Jimmy Neutron]

If you like a little spice try placing a jalapeno slice in the middle.

 

Good call.

 

For lesser cuts of steak, I marinade them in italian dressing and grill on high heat to med. rare. Tenderloins are hard to screw up - I like them for breakfast cooked in a little butter with s&p - again over high heat and never past med. rare.

 

Roasts are good in the crockpot or dutch oven done like roast beef. I've fooled more than a few people that swore they didn't like venison this way.