Venison recipes?

I was just thinking about you…. Thanks again for being so kind and giving me that holster, you’re a true good guy.

I like my venison ground with pork and made into sausage. My powers out so I can get to my files but there’s another thread here that I posted in that has the place I get supplies from. It has lots a kits and lots of recipes.

Rick

Oh, and nice bucks !

South Africans have some pretty good ways at doing Venison.

Check this website out for some guide lines. (The Garlic and Mushroom venison steak is hard to top)

https://www.gamesa.co.za/game-meat-recipes

Edit - We refer to Venison as Game meat here in SA.

No different than what you would do with beef. Same for Moose, elk, caribou. 
Similar cuts, different flavour. 
I have some moose meat thawing now to make a stew. 
Ground pork works well with any game grinds, adds some fat, flavour and moisture. 

I never grill any venison cuts , I'm a big fan of cube steaks with venison too. Mine is almost always done in a pan with a little butter and maybe a dash of salt and pepper ,I've used montreal steak seasoning too. I am sending 20 pounds out this week to get Italian and breakfast sausage made.

I like to soak it in cider vinegar.

My Gramma swore by soaking them in buttermilk. Gets rid of the “gamy” taste. Best chicken fried steak I’ve ever had. Also, it makes really good meatballs and hamburgers.

Of course my favorite is deer sausage, as mentioned above. 

How does it turn out? I’m curious because I’ve never tried that method. 

I think as long as you take the time to trim the fat you shouldn't get a gamey taste. Deer fat could be one of the nastiest tastes you'll experience eating red meat.

Like butter, soak it for an hour for every inch of thickness.

We have never made sausage out of ours. Steaks, high heat - little time, presalted. Roasts, low heat - long time, with onions, carrots, potatoes. Burgers, same as the steaks. Bon Apetite!

I'm not trying to just give a different answer but I like mine canned the best.  Back straps, tenderloin get cut into strips for jerky.  (recipe 1) Usually while part of it is frying in a pan of butter after being rolled in flower, with gravy made from the drippings to go on some real mashed potatoes.  Some of the quarters that don't get canned get ground for deer bologna.   

Recipe 2:  I had an ex gf whos mother I liked to call battle ax used to make a pretty good casserole.  Take a casserole baking dish and put about a 1/4 inch of water in the bottom.  Layer a row of bell peppers and onion, then a layer of deer meat, salt and pepper.  Repeat two or 3 times until the casserole dish is full.  Cover with foil and bake at 350 for about 40 minutes if I remember right.  It is pretty good stuff.  

My simple go to that really flattens the gamey flavor: saute an onion with lots of butter.  Season a couple steaks to flavor, give them ≈60 second sear on both sides before putting them on a bed of onions.  Throw some more butter, half a bottle of zesty Italian dressing and cover.  The butter, meat juices, dressing, and onion make a delicious gravy as the steaks "steam" over the onion bed.

​​​​​​3-5 minutes later, pull it from heat while the meat is still soft and slightly pink in the center.  Enjoy.

With that said, I feed the deer in my woods a healthy, nutrient rich supplemental diet for 6 weeks before bow season opener and harvest a 2.5 year old doe for best results.  

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We can a lot of deer meat too. Outrageously good.

https://midwestniceblog.com/venison-patty-melt/

Saw this today ,figured I pass it along.

Deer fat?

We don't have that problem here. You have to add pork to make fat.

Grill backstraps over good wood. Hickory, mesquite, apple, pecan.  

Don't cook it too hot, or very long. If you have a good smoke rolling, a few minutes a side.

Beautamus.

But don't listen to me, I could eat back strap while peeling the damn thing.

https://www.bbcgoodfood.com/recipes/easy-venison-pie

https://www.bbcgoodfood.com/recipes/succulent-braised-venison

I've done both & they're very good

We do get some pretty fatty deer ,it's always on the outside layers ,easily trimmed off ,never marbling like beef.

I don't hunt, but was given a hunk by a friend. I'm not even sure what kind of cut it is.

I was planning on making some campfire jerky out of it. Any suggestions on a marinade before getting it over the smoke?

My plan was to keep it simple: vinegar, salt, and pepper, but I'm open to suggestions.

The simplest and best tasting is the peppered Jerky seasoning from cabellas.

Soy sauce, garlic powder and red pepper flakes

Funny this came up, I just took 5 pounds of venison out of the freezer to make Jerky for the bills game .

 Hectic day yesterday,started late and it didn't finish til 1 in the morning . Set my alarm to get up and wipe it down and trim the sharp ends off. Headed to the bills game tomorrow, my guess none of this will be left.