Posted on 10/20/2018 5:24:02 PM PDT by randita
It's that time of year again. For those fortunate enough to live in a rural area, you're going to be harvesting deer soon or be given a sample of the harvest.
What to do with it?
Some say venison has a strong flavor and is dry and tough. But I have friends who can work wonders with it.
Those of you who are venison connoisseurs, would you share a favorite recipe?
Thanks and happy hunting/eating!
The key is the marinade. Use a combination of red wine, vinegar and lemon juice to break down the tough fibers. From there, roast it.
I always found venison fairly mild and not tough. Moose is another story. I used to marinate it in milk, and do various things with it but never liked it.
Medium rare venison tenderloin, coffee rubbed.
Blackberry sage reduction for a sauce.
Yum.
L
Any particular brand of coffee? Straight or decaf?
kill it with hallow point.
self tederizing.
A dark roast ground very fine. Rub the loin with some olive oil. Season with S&P. Roll in the ground coffee.
Sear the loin in a very hot pan and finish in 350 degree oven for about 5 minutes or to an internal temperature of 125. Don’t over cook it. Pull from the oven and let it rest for 5 minutes.
Slice off medallions and plate.
Enjoy.
L
If you ‘wet-age’ it in iced water, draining the water through the drain in the cooler and adding ice as needed until the water runs clear and the meat looks white, it does wonders.
A little salt in there as well will pull the adrenalines and testosterone and other nasties out of the meat. It will look white, but I assure you the red color will come back.
I age mine for at least 24 hours and up to 3 days depending on the age of the buck. Doe I will age for about 24 hours.
This will be the best tasting venison you ever had.
What Publius said. Do that
Venison burgers make the best Sloppy Joes.
Salt, pepper, tomato paste(or even catsup), onions. Simple and fast.
Coffee rub...kopi luwak?
Anybody smoke it? Bbq?
If you take your deer to someone to process, there is a very good chance you won’t get your deer back. It may be someone elses gut-shot, poorly field-dressed mess of meat.
Its fun to process your own and not hard to do at all.
We have the butcher add beef and pork fat to the ground meat. Makes great chili, hamburgers or anything else you’d use ground beef for.
Deer steaks or roasts have to marinade overnight. I’m not keen on the roasts, but you can cut the steaks thin and cook in brown mushroom gravy for Swiss Steak and mashed potatoes. It’s also good for stew.
We have lots of elk left over from last season. It’s much better than deer. Of course, you’ll uses some of it for jerky. Yum.
Well our butcher is a friend so that helps.
I would not like to barbeque deer unless I’d gone through a couple days marination.
Lots of Onions. I like Onions.
I only take doe for food. I slice round steak and make Swiss steak. There are never any leftovers.
Venison stew can’t be beat.
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