Venison Recipies

[robcycle]

My brother killed a deer this weekend, I got the meat. I love venison, and have several ways I enjoy preparing it, but I love to hear other's take on the same bike, er, meat. So, how 'bout it? Stews, chili, stroganof, fajitas, country fried? What's your poison.

Myself, I left the front shoulder as a roast and rubbed it down with rosemary, garlic, 1 thai chili, nutmeg, salt, pepper, olive oil, and about a teaspoon of molasses. I'll cook it when I get off work tomorrow morning and let you guys know how it turned out. :D

-Rob.

[ironspoke]

Did you also get the back straps?? On the barbi there is nothing better.

I dont hunt anymore but I still know several hunters and I usually just get to eat it when they throw a bit my way. I think next year I'm actually going to buy a tag and have a buddy fill it with a doe so I get the meat. Its all good but the back straps are my favorite.

[robcycle]

Did you also get the back straps??I think you are referring to the tenderloins :confused: DAMN regional dialects :mad::p

Seriously, if you are referring to the muscles that run from below the shoulders to the pelvis, no, I didn't. That was the deal. My brother shot it, he gutted it, I cut it up, and he got the tenderloins. I did get the heart though:p Gonna eat it over Xmas with a friend.

Also going to throw the shoulder roast in the oven in a little bit, prepared like a leg of lamb. I'll let you know how it is ;)

-Rob.

[fudgedit]

Naw, the backstraps are inside the cavity back towards the
loins. They are usually the first piece you cut right have you have hung the deer. They are delicious just cooked up in the skillet with a little pepper.

[robcycle]

Hmmm .... I'll have to look for them.

Oh, and I took the roast out of the oven about an hour ago. MMMM MMMM GOOD :D

As tender as any I've every had. I preheated the oven to *450 and cut it down to *325 when I put it in. I put the rack in the bottom third of the oven and roasted for an hour with foil covering the pan.

-Rob.

[ironspoke]

You know its been a while since I've had an intelligent conversation with one of my hunting buddies that didnt involve a lot of beer. The way it was described to me is it is the strips of meet than run along the spinal column. I thought the back straps and the tenderloin were the same thing?? :confused:

I'm really not sure but all I know is that is the tastiest part on the deer. As one of my old hillbilly friends used to joke "the ones with spots eats the best."

I know we just had the vegetarian thread in the politics forum but I'd be curious of the number of hunters who hang out on this site. You guys have to be a total minority. Personally I love to use my bike to get to prime fishing spots, but I'm sure I'm in the minority regarding that as well.

[robcycle]

"the ones with spots eats the best." It was a doe day and I told my brother I didn't care about sex or size, just that I could eat it. So he shot a doe that couldn't have been more than 60lbs. He came home and said he "shot the spots of it"! :p

-Rob.

[S. cerevisiae]

I thought the back straps and the tenderloin were the same thing??

What you are describing are what would be the filet on beef. Tenderloins are actually a couple of little muscles that are on the interior of the body cavity.

Both are quite tasty sauteed in sweet butter w/ salt/pepper, and onions. A wonderful lager, or pinot noir accompany them perfectly.

[robcycle]

Yesterday I browned steaks from the hindquarter in a heavy skillet and butter, on high heat. Once they were browned, I added some more butter, and about 1/4 cup of flour to make a rioux. I cooked the rioux until it was brown, then deglazed the pan with water to make gravy. To the gravy I added sage, lots of rosemary, black pepper, salt and chili peppers. Once the gravy was ready, I added the steaks back in a cooked them in the gravy until done.

MMMM MMMM Good :D

-Rob.

[HoodRN]

You know its been a while since I've had an intelligent conversation with one of my hunting buddies that didnt involve a lot of beer. The way it was described to me is it is the strips of meet than run along the spinal column. I thought the back straps and the tenderloin were the same thing?? :confused:

I'm really not sure but all I know is that is the tastiest part on the deer. As one of my old hillbilly friends used to joke "the ones with spots eats the best."

I know we just had the vegetarian thread in the politics forum but I'd be curious of the number of hunters who hang out on this site. You guys have to be a total minority. Personally I love to use my bike to get to prime fishing spots, but I'm sure I'm in the minority regarding that as well.

I work for the state Game Commission, and use my bike for patrol on occasion. It's quick and quiet, and I cover a lot of ground. I also use it for hunting for the same reasons. The deer is brought out on a wheeled cart. The bike allows me to get deeper into the woods, and you don't have to go very deep to leave most of the hunters behind.

[RandomDood]

Yesterday I browned steaks from the hindquarter in a heavy skillet and butter, on high heat. Once they were browned, I added some more butter, and about 1/4 cup of flour to make a rioux. I cooked the rioux until it was brown, then deglazed the pan with water to make gravy. To the gravy I added sage, lots of rosemary, black pepper, salt and chili peppers. Once the gravy was ready, I added the steaks back in a cooked them in the gravy until done.

MMMM MMMM Good :D

-Rob.

Try rendered bacon fat, in about a 50/50 mix with the butter. Then add some chopped morrells for the last 2 minutes. Then add the chopped bacon. Go heavy on roasted garlic instead of the chilis. Makes a great meal. :D

[robcycle]

Try rendered bacon fat, in about a 50/50 mix with the butter. Then add some chopped morrells for the last 2 minutes. Then add the chopped bacon. Go heavy on roasted garlic instead of the chilis. Makes a great meal. :D
Sounds great! Unfortunately, morrels are a rare treat around here :(

-Rob.

[hophead]

Here's a recipie that I posted up a while back:
http://www.dirtragmag.com/forums/showthread.php?t=8024&highlight=venison

[phastey]

I've always liked venison jerky, but that roast sounds tasty.

[mscotch]

What you are describing are what would be the filet on beef. Tenderloins are actually a couple of little muscles that are on the interior of the body cavity.

Both are quite tasty sauteed in sweet butter w/ salt/pepper, and onions. A wonderful lager, or pinot noir accompany them perfectly.

I gotta agree with the french chef. Loins (or tenderloins) are inside the body cavity and backstraps run along the back from shoulder to hindquarter.
I shoot a lot of deer. Started bow hunting in the 2005 season, love it.
a few shots of my kills: 1st. one is from 2006 rifle, ok, the 2nd pic is actually a buck I found buried under the snow last week that had died from a wound during rifle season. The 3rd. shot is of my brother with a buck I got with a bow in MN 2006 and the last is me with my 1st. bow kill, 2005.

[S. cerevisiae]

I work for the state Game Commission, and use my bike for patrol on occasion. It's quick and quiet, and I cover a lot of ground. I also use it for hunting for the same reasons. The deer is brought out on a wheeled cart. The bike allows me to get deeper into the woods, and you don't have to go very deep to leave most of the hunters behind.

Awrighty then, what is the final word on bicycles on State Game Lands? Last I knew we weren't allowed on them; roads or trails.