Recipes

[MEAT-WAGON]

Now that we got some meat in the freezer how about shareing some of your favorites. Im not big on the gamey flavor you get when you cook venison straight up so i maranade everything, soy sauce, garlic,
nothing like olive oil and spice on a grilled back strap :D

[onthehunt]

The gamey flavor doesn't bother me but a friend of mine soaks the venison deboned in the sink with a little salt and a capfull of vinegar. Change the water every few hours until most of the blood is drawn out. The meat looks grey on the outside from the soaking. This is normal. He swears the blood gives it a strong flavor, just like tuna;). As far as recipes, this one goes fast a parties. I never measured anything in this but it is a pretty straight forward taco dip. Brown about a pound and a half of ground venison in a large skillet with a splash of olive oil. Add a small jar of chunky salsa(drained) into the meat. Stir in a packet of dry taco seasoning, let simmer for a couple of minutes. Turn heat to low and add 1/4 inch thick slices of Velveeta cheese (the block stuff) on top of mixture till it's covered. When it starts to melt stir it in till it's all mixed well. Serve hot with tortilla chips. For a hotter version, use hot chunky salsa or dice up some peppers and throw in the meat:)

[grtwhthunter/fisherman]

everyone who ever ate this loved it even my sister,and she wouldnt eat deer for years.its seasoned tll game is gone.start with cast iron pan (if you have) i dont just thought id throw that in to sound pro.lol:cool:.but really put a half stick to a whole in pan on (low)heat a cup of soy sauce a half of werchestershire sauce a splash of liquid smoke. 3 cloves garlic chopped . an onion cut in half or edible pieces.cut your venison into big bite pieces and try to keep in uniform size to cook evenly.COOK EVR SO SLOW ON LOW HEAT.SAY 20 MIN OR JUST AS RED STOPS COMING OUT OF MEAT.you will have an aesome bunch of venison with a sauce that is out of this world bread soaking good. put over noodles or just plain .
P.S. WARM RED VINO or beer to finish

[onthehunt]

I like that Montreal Steak Seasoning on my venison. I take a good hunk of backstrap(12" or so), rub with olive oil and coat it with the steak seasoning. Throw it on a hot grill for a few minutes, turning it so all sides get a good sear, and place it on the upper rack until cooked about medium(still a little pink in the center) and let rest for a few minutes. Slice thinly and serve with a little A-1 to dip. A good evening appetizer with a couple beers and good hunting buddies.

[PhilCVG]

I'll second the Montreal steak seasoning. Good stuff. We come up with a marinade that includes the Montreal and it comes out good everytime.

Today we took an inside loin, beat it up with a meat tenderizer and sliced into pretty thin strips. Seasoned the strips with Barbeque seasoning, some cayenne pepper and a few drips of Liquid Smoke. 2.5 hours in the oven at 170 degrees and we even impressed ourselves :)

[onthehunt]

I know some will think this is a sin but i use the "tips" from the b-strap for sandwiches. Slice the meat real thin(sticking the piece of meat in the freezer for a 1/2 hour helps), and season with garlic salt and pepper. Melt some butter in a pan and cook the slices till done. A slice of cheese melted on top and your ready for a roll. I swear you will never eat a beef cheese steak again:naughty:. If you like your sammies a little spicy, melt a good pepper-jack cheese on the meat.

[The Wadd]

I cook Venisun so may diferant ways,tonight its gona be Venisun pepper steak! :thup:

[LUCKY7]

Just made this one the other day.

Brown up some sausage or ground (about 1lb) then remove from pan. Lower heat to no more than medium. Add 3 Tbs each butter and flour for roux, cook til light golden brown. Slowly add 3 cups cold milk to pan a little at a time whisking the entire time. Salt and pepper the gravy to taste. Some like to add a dash of hot sauce or worcheshire. Put the sausage/ground back in and warm through. Serve over biscuits, store bought is fine, I like the big buttermilk ones. I'll put the biscuits in when the meat is done browning and it all comes together about the same time.

[LUCKY7]

Here's one of my favorites from my summer of '08 collection.

For teryaki marinade combine:
3/4 cup soy
1/2 cup water
1/4 cup brown sugar (I like a lot of brown sugar)
some chopped garlic and ginger

2 Venison steaks sliced into long thin strips

Place mixture in ziploc bag with venison for at least an hour, longer is better. Thread onto skewers, make sure to soak if wood, and grille a couple minutes per side. Serve with grilled pinapple slices. This one is awesome on a nice summer day.

[Liv2hunt]

I like that Montreal Steak Seasoning on my venison. I take a good hunk of backstrap(12" or so), rub with olive oil and coat it with the steak seasoning. Throw it on a hot grill for a few minutes, turning it so all sides get a good sear, and place it on the upper rack until cooked about medium(still a little pink in the center) and let rest for a few minutes. Slice thinly and serve with a little A-1 to dip. A good evening appetizer with a couple beers and good hunting buddies.


I've always been afraid of the grill with venison, until I started using the olive oil...wow, what a difference!

Always did my steaks in a pan, with 50/50 butter, olive oil and whatever seasonings I was in the mood for.

Lately, I've been taking 3/4 inch steaks, rubing in McCormicks Broiled Steak seasoning and then brushing them with olive oil. Turn them frequently on a hot grill. The big difference maker is tp leave them rare in the middle. That was hard for me because I always ate regular steaks well done, but never again with venison. I'm now convinced that the game flavor is intensfied when cooked well done.

[fletch]

back straps cut to 3/4 " steaks some wasabi ,soy sauce ,brown sugar ,and salt.cook in a little butter 2 minutes each side on med

[Racker]

Venison Steaks- Dry rub of salt, pepper, garlic powder, Ceyenne pepper, instant expresso powder and brown sugar. Coat one side and push rub into meat, flip over and coat other side and push into meat. Grill to medium!!! Yummmy!!!!

Venison Sloppy Joes- Start with a pound of ground venison, Start by browning meat in pan with a little olive oil, Salt, Pepper, garlic powder, one chopped onion, And some chopped hot pepper! When meat is finished and onion and hot pepper are cooked add 2 cans of manwich sloppy joe mix. Fold in manwich and let simmer for 15 minutes for all flavors to combine and thicken! Serve on hamburger rolls!!!

[Junior5161]

mmmmmmm definitly soundin good

[onthehunt]

Just a quick one from last night....1/2 cup of italian dressing ,1/4 cup of A-1, TBLS of Montreal Steak Seasoning. Put a hunk of backstrap in a zip-lock and pour in marinade. Let sit over night in fridge and cook on the grill till about medium rare. The boy's went nuts watching the Phills eating this:thup:

[chad w]

lotta recepies here sound good gonna try ,should have a forum for reciepes make looking up a lot easier i've been going through this one last couple days be easier to go to say 'The Cook " put your fav's on here

[338winner]

cant beat sloppy doe