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]

bulk???

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]

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

 

[Shaggy43]

With the way the economy is, venison is gonna be in my meals pretty regular. I am fortunate enough to have around 2000 acres between me and my dad to hunt. But like EVERLAST said, its super lean. My favorite it to get a deep sided aluminum pan. Put the ham or shoulder in it whole. Add some garlic, black pepper, and pat it lightly with a little Tony's and fill it up with water and add a little low sodium marinade. I tried trowing in some sweet potato's and and carrots this past weekend. Let it cook covered on the grill for 5-6 hours. It falls right of the bone. Get you some brown rice and you have one hell of a stew!

 

[Stroke71]

YUM YUM

My favorite way to prep tenderloin is to cut it long and thin. Marinate in Dales and italiain dressing for about 30 minutes. Take out of marinade and butterfly the loin. Spread cream cheese over it and lay a couple jalepeno slices in it. Fold back over and roll it up long ways. Then take a slice of hickory smoked bacon and wrap it, then stick a toothpick through it. Grill and ENJOY!!!!! damn, now im starvin.....

 

[deadliver]

My favorite way to prep tenderloin is to cut it long and thin. Marinate in Dales and italiain dressing for about 30 minutes. Take out of marinade and butterfly the loin. Spread cream cheese over it and lay a couple jalepeno slices in it. Fold back over and roll it up long ways. Then take a slice of hickory smoked bacon and wrap it, then stick a toothpick through it. Grill and ENJOY!!!!! damn, now im starvin.....

He said he was bulking, not sumo wrestling.... cream cheese and bacon! Now I'm hungry too... damn you I'm dieting!

 

[Stroke71]

He said he was bulking, not sumo wrestling.... cream cheese and bacon! Now I'm hungry too... damn you I'm dieting!

Just wait till you get down here. Im gonna dang ole shoot, cook you up some!!