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Good Recipes for Venison
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Site Supporter   Location: Tri -Cities Joined: Thu May 23, 2013 Posts: 2798 Real Name: David 
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Anyone have a way they prefer to cook their steaks or tenderloins? I will use the shoulders for roasts and stew meat, just wondering about the backstrap and tenderloins.
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| Wed Oct 27, 2021 7:32 pm |
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Site Supporter  Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999 Real Name: Kyle
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What size of deer? Blacktail and whitetail done give much in the way of strap, let alone loins. Still there, just small. With the small steaks I like to do what I call breakfast steaks. Just take em, remove silver skin and grisle. Just lightly toss them in seasoned flour, then sear in a nice hot cast iron pan.
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| Wed Oct 27, 2021 7:46 pm |
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 Site Supporter  Location: Lynnwood and at large Joined: Wed May 1, 2013 Posts: 21266 Real Name: Vick Lagina
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Shepherd's pie.
_________________ “Finding ‘common ground’ with the thinking of evil men is a fool’s errand” ~ Herschel Smith "The “A return to First Principles in a Republic is sometimes caused by simple virtues of a single man. His good example has such an influence that the good men strive to imitate him, and the wicked are ashamed to lead a life so contrary to his example. Before all else, be armed!” ~ Niccolo Machiavelli Láodòng zhèng zhūwèi zìyóu FJB |
| Wed Oct 27, 2021 7:53 pm |
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Site Supporter Location: Tri -Cities Joined: Thu May 23, 2013 Posts: 2798 Real Name: David
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KeystoneCowboy wrote: What size of deer? Blacktail and whitetail done give much in the way of strap, let alone loins. Still there, just small. With the small steaks I like to do what I call breakfast steaks. Just take em, remove silver skin and grisle. Just lightly toss them in seasoned flour, then sear in a nice hot cast iron pan. Medium whitetail buck. I've butchered him, backstrap and tenderloins are separated in roughly 8oz steaks. Any recommendations on seasoning? I've heard green mountain has a good dry rub. |
| Sun Oct 31, 2021 4:47 am |
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Site Supporter Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999 Real Name: Kyle
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beckdw wrote: KeystoneCowboy wrote: What size of deer? Blacktail and whitetail done give much in the way of strap, let alone loins. Still there, just small. With the small steaks I like to do what I call breakfast steaks. Just take em, remove silver skin and grisle. Just lightly toss them in seasoned flour, then sear in a nice hot cast iron pan. Medium whitetail buck. I've butchered him, backstrap and tenderloins are separated in roughly 8oz steaks. Any recommendations on seasoning? I've heard green mountain has a good dry rub. I almost never buy rubs or anything and buy my own. However, for a pre made seasoning mix, we LOVE Spade L products. Their beef is the best. _________________ Looking for: S&W Schofield 2x (.38/357) Coonan 1911 Nemo Omen JM Marlin 39M Tikka T3 Tactical(.308) BAR(.308) |
| Sun Oct 31, 2021 6:37 am |
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Site Supporter  Location: Lake Stevens Joined: Fri Jan 3, 2014 Posts: 6213 Real Name: Paris
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Simple salt and pepper is enough. Enjoy the meat without all the additives.
Though it is fun to try something different. Enjoy Sent from my SM-G991U using Tapatalk _________________ Paris You can never be too prepared. Consider the ant thou sluggard. Proverbs 27:12 -- “A prudent person foresees the danger ahead and takes precautions. The simpleton goes blindly on and suffers the consequences.” Need Long term Food or Survival Supplies, I have extras, Grab the Supplies_Available.pdf. Prices Quoted are close to my actual cost: https://backupcomputing.workplace.datto.com/filelink/6af06-883bf7e-31d469c0e1-2 Link corrected 1/30/2021. The prudent Wagunner trains and prepares to defend themselves and their families, friends, and neighbors. They also are prepared to feed, shelter, and provide aid as well. Danger is coming and may already be here, how prepared are you? Click the link above for lots of good info to get started. |
| Sun Oct 31, 2021 8:54 am |
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 Location: Puyallup Joined: Thu Aug 16, 2012 Posts: 9065 Real Name: Richard Fitzwelliner
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Fajitas and chili are my go to's. 50 50 ground venison that is thrown in raw in the beginning and cubed up steak cooked mediumrare thrown in the bowls at the end
_________________ If she sits on your face and you can still hear, SHE'S NOT FAT. I'm going to type out 3 paragraphs and wax eloquently about a similar story in my life. Pm me if you figured it out. |
| Fri Jan 07, 2022 3:37 pm |
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Site Supporter / FFL Dealer  Location: Tacoma, Washington Joined: Fri Nov 21, 2014 Posts: 8353
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Season your hunk of meat the way you like seasoned beef to taste for the style of dish you're preparing. Cook it the same way as beef.
Example, a hunk of meat that you can roast in the oven but, you decide the pan sear it instead. Do that at a high enough temperature that the oil doesn't burn. Flip it went it looks seared to your preference. Cook it until it's 130F in the middle. Let it rest. Serve it. _________________ BLACK HAMMER ARMS Buy A Suppressor http://www.silencershop.com/blackhammerarms Type 7 Class 2 SOT NFA Dealer 1911 Pistolsmithing Firearm Refinishing GLOCK Certified Armorer CMMG Authorized Dealer NEMO Arms Authorized Dealer http://www.blackhammerarms.com http://www.facebook.com/blackhammerarms https://www.instagram.com/blackhammerarms/ |
| Fri Jan 07, 2022 6:09 pm |
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