whos got good venison recipes?????????????

[GorillaGenetics]

i just got into venison last season when i shot my first deer so for my winter bulk i plan on eating a ton but i need some good recipes or interesting ways to prepare it

any advice would be appreciated

[EVERLAST]

dude it is one of the leanest meats out there. Diet on it.
Prep wise...if you eat red meat at all I would vote venison.

I like this for the whole shoulder or ham section.
First add a sea salt/fresh cracked pepper rub, a clove or two of minced garlic and a couple bay leaves. Double wrap in aluminum foil...seal it up and then bake for 8-10 hours at 300 degrees. It should be falling off the bones cleanly and separating into shreds at the slightest touch of a fork...mmmmmm!
Overnight is ideal and yes I eat it for breakfast the next morning.

Backstrap, or tenderloin is best sliced thin and quickly sauteed. dont overcook or it too chewy and tough.

I like the liver with onions and celery. It usually doesn't make it out of the woods... slice thin strips and skewer them, roasted over the coals with some sea salt right by the fire. Oh man that is good.

Heart is good too, but it is a bit tough. We usually eat it right away by the fire with the liver... but if you have one left...small pieces cooked over low heat with celery, carrot and onion, add tomatoes and garlic at the last just to heat them through. serve with rice.
(some people like the kidneys in with it too)

Everything you can scrape off during processing can be ground into a lean base for chili, stews, spaghetti sauce and more.

If you slowly boil the ribs to tenderize them they can be grilled up and served w a good BBQ sauce. Not much meat on there but hey I will eat it all.

OK...not everybody does their own quartering, dressing etc. but we do.
not everybody eats the heart or liver, but if it's not shot up we do.
How it is killed affets the taste in a big way...so no suffering or long runs through the thickets. Clean kills that drop them quick are best (go for a head shot at the base of the brain) then get those musky scent glands off the back legs (inside at the "knee") and be careful field dressing not to puncture any gut, or especially the bladder.
Prop the body cavity open w/ a stick to facilitate cooling the animal and get it into the cooler on ice ASAP.
This handling is more important than most people think to avoid that wild game taste that some people dont like.

good luck...

[GorillaGenetics]

Originally Posted by EVERLAST

dude it is one of the leanest meats out there. Diet on it.
Prep wise...if you eat red meat at all I would vote venison.

I like this for the whole shoulder or ham section.
First add a sea salt/fresh cracked pepper rub, a clove or two of minced garlic and a couple bay leaves. Double wrap in aluminum foil...seal it up and then bake for 8-10 hours at 300 degrees. It should be falling off the bones cleanly and separating into shreds at the slightest touch of a fork...mmmmmm!
Overnight is ideal and yes I eat it for breakfast the next morning.

Backstrap, or tenderloin is best sliced thin and quickly sauteed. dont overcook or it too chewy and tough.

I like the liver with onions and celery. It usually doesn't make it out of the woods... slice thin strips and skewer them, roasted over the coals with some sea salt right by the fire. Oh man that is good.

Heart is good too, but it is a bit tough. We usually eat it right away by the fire with the liver... but if you have one left...small pieces cooked over low heat with celery, carrot and onion, add tomatoes and garlic at the last just to heat them through. serve with rice.
(some people like the kidneys in with it too)

Everything you can scrape off during processing can be ground into a lean base for chili, stews, spaghetti sauce and more.

If you slowly boil the ribs to tenderize them they can be grilled up and served w a good BBQ sauce. Not much meat on there but hey I will eat it all.

OK...not everybody does their own quartering, dressing etc. but we do.
not everybody eats the heart or liver, but if it's not shot up we do.
How it is killed affets the taste in a big way...so no suffering or long runs through the thickets. Clean kills that drop them quick are best (go for a head shot at the base of the brain) then get those musky scent glands off the back legs (inside at the "knee") and be careful field dressing not to puncture any gut, or especially the bladder.
Prop the body cavity open w/ a stick to facilitate cooling the animal and get it into the cooler on ice ASAP.
This handling is more important than most people think to avoid that wild game taste that some people dont like.

good luck...

thanks man i eat what i can but i dont start dieting hard until june by then the season has long been over and im out of it other than that i would love itfor dieting