Sitka Mountain Gear
VENISON (how you cooking it)
Whitetail Deer
Contributors to this thread:
Slate 25-May-18
Slate 25-May-18
ELKMAN 25-May-18
Slate 25-May-18
BOX CALL 25-May-18
midwest 25-May-18
Pigsticker 25-May-18
Slate 25-May-18
Joey Ward 25-May-18
Slate 25-May-18
tobywon 25-May-18
Slate 25-May-18
Hackbow 25-May-18
stick n string 25-May-18
Hackbow 25-May-18
elk yinzer 26-May-18
ELKMAN 27-May-18
Slate 27-May-18
Fuzzy 29-May-18
From: Slate
25-May-18

Slate's embedded Photo
Slate's embedded Photo
Slate's embedded Photo
Slate's embedded Photo
Slate's embedded Photo
Slate's embedded Photo

From: Slate
25-May-18

Slate's embedded Photo
Slate's embedded Photo
Slate's embedded Photo
Slate's embedded Photo
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Slate's embedded Photo

From: ELKMAN
25-May-18
At this point. You name and I've probably done it with venison. My favorite is still dry rubbed, bacon wrapped, and cooked over a fire...

From: Slate
25-May-18
sounds good Casey

From: BOX CALL
25-May-18
Butterfly tenderloin chops,seared,then slow cooked with mushroom soup,served with sourdough biscuits,and okra,corn,and tomatoes.with a blue ribbon in a frosty mug.,also roast in slow cooker with onion soup mix rubbed on.

From: midwest
25-May-18
It all looks great!

For steaks, I like good ol' SPG and seared super fast in either ghee or bacon fat.....VERY rare.

From: Pigsticker
25-May-18
Slate, you are all over it! Consider the recipe to be completed within the next two to three weeks. Stew, Tacos, burritos, Southern fried, chili, in a crock with brown gravy and my least preferred is trying to cook like a normal beef steak.

From: Slate
25-May-18
i will try these thanks gentleman

From: Joey Ward
25-May-18

Joey Ward's embedded Photo
Joey Ward's embedded Photo
I'm old fashioned. :-)

From: Slate
25-May-18
Nothing wrong with that Joey

From: tobywon
25-May-18
Try venison marsala, family favorite. Look up chicken marsala or sometimes the marsala wine has a recipe on it for amounts to use. Sauté mushrooms in butter or oil and set aside (if I don't have any mushrooms I like to use onions as well). I butterfly backstraps or rear steaks, pound flat (I use one of those kitchen hammers with knobs on them to tenderize as well). Dredge in flour mixture (flour, salt, pepper, parm. cheese) and quick fry to brown outside (in oil or butter). Don't overcook, just fast fry and put aside on a plate. After all the venison cutlets are browned, add them back in to the pan with the mushrooms, marsala wine and water (ratio is 3/4 cup wine to 1/4 cup of water or similar if you need more). Keep heat on medium and keep moving venison around so sauce bubbles and thickens. The flour on the venison and in the pan will help sauce thicken after a few minutes and then serve nice and hot. Try it, you will not be disappointed.

From: Slate
25-May-18
Thanks Paul sounds delicious

From: Hackbow
25-May-18
Have cooked it a lot of ways over the years, but my hands down favorite way is not cooking it all. Venison sashimi! I usually only eat it completely raw the same day of the kill and it is amazing.

Next fave is cut into chunks, drown in a jerky marinade overnite then slice super thin and eat it with some good hard cheese. Similar to a charcuterie board.

More traditional is cut a piece of back strap into 1-1.5" thick steaks, season with salt and pepper, sauté some shallots with butter in a cast iron skillet, add the meat for no more than 2 minutes a side. Pull the venison out and while I'm letting it rest, wilt a bunch of spinach in the skillet with a splash of apple cider vinegar. Pure heaven.

One of my latest faves is a neck roast in slow cooker with homemade bone stock, cup or so of añejo tequila (amber or stout beer good too), minced onions, garlic, salt, pepper, cayenne and jalapeños. Make a corn starch slurry and add to thicken it a bit. Pull the bigger pieces apart with a couple forks, remove from cooker with a slotted spoon to drain most of the liquid, serve on some good corn tortillas and top with a little bit of finely shredded cheese and a little cilantro.

Damn.....now I'm drooling and have none in the freezer! Good thread Slate and some great suggestions everyone.

25-May-18
Hack, it aint memorial day and you dont have any venison left in the freezer????!!!! God have mercy on your soul brother! Id be drivin the roads lookin for roadkills

From: Hackbow
25-May-18
Tell me about, stick.......I'm not one bit happy about it!

From: elk yinzer
26-May-18
The variety of flavor profiles venison works with is incredible. Learn balance. Salt + sweet/sour/spicy/savory/herbal/bitter + fat. Take any renowned dish in any world cuisine and it is a balance of most of those elements.

1) Don't undercook it with low and moist heat. Make it fall off the bone.

2) Don't overcook it with hot and dry heat. Keep it a nice lively pink inside at a minimum.

3) Under no circumstances get in between those two safe zones.

4) Don't under-salt it.

5) Know generally how to slice across the muscle grain. There are plenty of "tough" cuts that have excellent flavor, and are damn good grilled but not fork tender. You just need to man up and carve the meat properly.

Follow those simple rules and you can't eff it up.

From: ELKMAN
27-May-18
Yes! ___ ^^^

From: Slate
27-May-18
Hackbow that sounds really good. I don't have much left myself and good advise Elk yinzer. Thanks guys

From: Fuzzy
29-May-18
last night I opened a quart jar of deer burger put up in Nov 2016 (1 teaspoon of salt added at canning).

boiled up about six cups (cooked volume) of shells pasta

put two small soup can size cans of tomato sauce in a saucepan, added a pint of home canned stewed tomatoes, a small can of sliced mushrooms and a teaspoon of thyme, a half teaspoon each of turmeric and garlic powder, a half teaspoon of salt. simmered 10 minutes

mixed a 8 ounce package of shredded mozzarealla and an ounce of grated romano into the pasta in a shallow casserole dish poured the sauce on, folded it in well and topped with a sprinkle of grated romano

baked @ 325 for 25 minutes

yum

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