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Venisin Recipies?

Old Buck -

I usually butterfly my backstraps. At leaset 1" thick is my preference for chops. I think a thicker cut is easier to get a medium rare temperature. Sometimes just some good kosher salt, freshly gound pepper and a drizzle of olive oil gets my steak on the grill!! Simple and quick.

Fur Dog - I agree about a recipe forum. I'm sure lot's of people have some recipes they'd like to share. I have Jim Zumbo's Wild Game Cookbook and it has a ton of great recipes for everything from marinades, chili, stews and casseroles. I love to grill/smoke wild game and above all I love to eat it.......
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Perhaps this is something that a moderator or OneCam might consider making another part of a forum. Good idea.
 
We gonna make Kat the moderator of that forum, you know the womans touch and all?
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Rather than a forum...we could maybe make a page on the site devoted to submitted recipies. Another forum.......????
 
if you want a laugh and some good recipies pick up a copy of ted nugent's cook book. "kill it and grill it"
 
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Cut your loins or backstraps into 1 inch wide pieces. Dredge them in seasoned flour (flour with salt and pepper to taste). Brown them in a cast iron skillet with oil or butter. When browned cover with a can of sliced mushrooms

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A did something similar tonight. I shook the loin chunks in a mixture of flour, garlic powder, onion powder, salt and black pepper. I browned them in hot oil then placed the browned meat in preheated cream of mushroom soup (made with a can of milk). I then put this in the oven at 350 while finishing the mashed potatoes (~30 minutes). The boys went wild over it and the cream of mushroom base was the gravy for the taters.

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I would like to thank everyone for their Venison reciepe contributions. I tried the above recipes tonight and my family loved it! I have one son that does not eat meat most of the time, but he loved it and it was the first thing gone from his plate.

Thanks again all.
 
JNRBronc,

Does your name have anything to do with rodeo? I was the 1982 NHSRA Champion Bareback rider.
 
For those of you who have done the frozen roast with the onion soup/ranch mix sprinkled on top, will 10 hours be too long for a smaller loin roast? I put one on this morning that probably weighs around one pound.

Thanks - Willie

By the way, was there any more thought to having a recipe forum???
 
Check out the latest F&S. They had several recipes for heart, liver, kidneys, and tongue. Some sound tasty, but I'll punt on the kidneys.
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willie, yeah, that will probably be too long. i made one (minus the onion soup mix [i was out]) it was a rump roast, and it was in for atleast 9 hours, and that was a bit long. on the other hand, i WAS great
 
That's what I figured Teeroy so I had my wife turn the crock pot off before she went to work and I turned it back on around 11:00. Man was that stuff good. I just happen to be eating the leftovers right now and there even good warmed up. That recipe is definitely a keeper. Amazing how it wasn't dry with no liquid added. I'm going to save more roasts on the next few does I get my hands on
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