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need a new recipe

Thanks a lot. After reading this I have to thaw out some more chops. My vote goes to marinate in Kikkoman Teriyaki Marinade & Sauce or K.C. Masterpiece Carribean Jerk and season with Lawry's salt while on the grill. I've converted a few non venison eaters this way.
 
Can you have have deer meat medium rare? or what is the temp. that you want it? cuz I like my steaks medium rare.
 
Medium rare is the ONLY way to cook deer, otherwise it gets WAAAAAY dry. Gotta die sometime, no reason to cheat yourself at meals.
 
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Medium rare is the ONLY way to cook deer, otherwise it gets WAAAAAY dry.

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The bacon will help if you like medium or warmer.
 
The more rare the better for me. Whenever I use bacon, whether I wrap a steak or put it between meat on a skewer, I always nuke the bacon for a couple of minutes. Just until it's rubbery and then when the bacon is done on the grill the deer meat is done perfectly.

I'm diggin' out some more recipes for you fellas - man I love to eat venison
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Tonite's recipe was a slight modification of the first one put up...

LIGHTLY seasoned with salt, pepper, lowry's, and some hamburger rub. Then I rubbed A1 into the backstraps and let them sit overnight. Grilled for 7 minutes per side on a medium heat. Perfectly medium rare and tasted great! Still had the wild game taste with a hint of zest!

Keep 'em coming, I've got 9 does this year and 9 sets of backstraps to go yet!
 
Venison Egg Rolls...

ground venison
chopped onion
garlic clove minced
colby jack/pepperjack or longhorn cheese(shredded or in strips)
Egg roll wrappers or wonton wrappers
hot peppers optional
salsa on the side

fry venison with the onion and garlic and add any other spices you wish. Spoon venison into egg roll wrapper and add peppers and cheese. Roll and seal with water or beaten egg. Deep fat fry in a fry daddy or in a skillet with vegetable oil until golden.
 
marinade...

1/4 cup olive oil
3T soy sauce
1/4 cup honey
2T balsamic vinegar
2T chopped red onion
as much garlic minced as you like

mix everything together and put in ziplock bag with meat. refrigerate overnite turning occasionaly. this is great with all sorts of wild game.
 
maple marinated whatever...

1/4 cup pure 100% maple syrup - NO Aunt Jamiama
2 cloves garlic minced
1/2 t dried thyme
dash of cinnamon

mix all the above ingredients and whisk thoroughly, then add to ziplock bag with meat. marinade overnight or at least a couple of hours. throw the meat directly on the grill or skewer with bacon
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and grill to your liking. This recipe is great with upland game, wild turkey and venison chops. It's got a sweet and smokey taste - great for appetizers.

I fool lots of people with this one. When they find out its pheasant or venison they won't believe me. It's a great recipe for those who say they don't like wild game or won't eat it.
 
marinade - Jim Zumbo

1/3 cup drinkable white wine
1/3 cup soy sauce
3T vegetable/olive oil
2 cloves garlic minced
1t vinegar
3T brown sugar (I like a little more)
1/2t ground ginger

mix and marinade overnight, turning occasionally. this is great with pork too.
 
marinade...

1/4 cup burboun (Maker's Mark)
1/4 cup chopped green scallions(onions)
2T pure maple syrup
1T soy sauce
1T dijon mustard or grain mustard

mix and marinate, wrap in bacon and grill. this is good with seafood as well. this is the marinade i use for my family at Christmas when i do bacon wrapped scallops.
 
Before my wife kicks me off the PC to do the Christmas letter, if you don't have it already, get yourself a copy of Jim Zumbo's "Amazing Venison Recipes". I used one of his marinade recipes on here and probably shouldn't because of copyright laws, but this was the first wild game cookbook I bought. It's worth every penny. It's over 200 pages and has recipes for everything that you could possibly hunt for big game.

I keep this up I might make 200 posts before the end of the night.....
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1 1/2 c vegetable oil
3/4 c soy sauce
1/4 c worcestershire sauce
2 t salt
1T fresh ground pepper
1/2 c red wine vinegar
2 T fresh chopped parsely (can sub dry)
2 cloves garlic (crushed)
1/3 c lemon juice
3 venison tenderloins

Whisk all together and marinate for four to five hours and grill 14-15 minutes turning once. (I do mine less b/c I like rare, warmed on the outside and bloody on the inside) Can probably cut receipe in half unless large tenderloins. Also have a blueberry barbeque sauce if anyone is interested.
 
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willie, you're on my
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list

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This has been an awesome thread! Gonna be fun trying all these marinades this winter
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do the Christmas letter

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I knew there was someting I was supposed to do today...
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Soy sauce for at least several hours and whatever elese you like with your meat garlic etc. I do not put any salt on because it drys out the meat until the meat is cooked and ready to eat.

I have not tried the balsamic vinager but I see others who use soy sauce put that in so now I got something else to experiment with. Good thread!
 
Cube your meat up and dump a bottle of injectable creole butter on it. Let sit overnight and either grill it or put in the crock pot all day. If you use the crock pot shred it up when its done and and make some of the best sandwiches you ever had. I usually do about 10lbs at a time and freeze what I don't eat right away. Makes for real good and easy future meals.
 
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Also have a blueberry barbeque sauce if anyone is interested.

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I'm game for any homemade barbeque sauce. Let's hear about it!



Speaking of BBQ, if you ever do shredded venison or pulled pork for sandwiches I've got a great spicy coleslaw that goes great with it.

Firecracker Coleslaw...
1 1/2t salt
2 cloves garlic minced
1/2 cup cider vinegar
1/2 cup sugar
2T Dijon Mustard (or any spicy mustard)
2T oil
2T bottled jalapeno juice
1 or 2 teaspoons of regular tobasco (more if you like
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)
1t black pepper
1/2t celery seed

Whisk all the ingredients together but add the oil last, drizzle it in a little at a time while mixing. Go buy yourself a bag of coleslaw mix and add the dressing. Adjust the taste to your liking by adding or subtracting any of the ingredients. I like putting it right on top of the shredded venison/pulled pork and smash it down with the bun. Makes for some good eatin'
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