Never Had Venison

7/19/18 @ 8:20 PM
ORIGINAL POST
ayeFeesh
ayeFeesh
USER since 5/17/11

Cooking a meal for the in-laws who've never eaten venison. I had planned on making a backstrap. There will be 5 people. What would everyone recommend for a good recipe for first timers?

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Displaying 1 to 10 of 22 Posts
8/24/18 @ 10:42 PM
ayeFeesh
ayeFeesh
USER since 5/17/11

For anyone interested...the final product was a cast iron fried backstrap, with a red wine and mushroom sauce. Family loved it. One remarked it was better than beef tenderloin.

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8/9/18 @ 9:10 PM
ayeFeesh
ayeFeesh
USER since 5/17/11

I had a trial run yesterday just to try some of the suggestions here. We did a marinaded tenderloin with the primary ingredient being soy, also including lemon juice, garlic and sugar. You'd have to ask my wife for the exact recipe, she "winged" some of it.

Fried in cast iron pan until medium rare, rest 5 minutes and served. Delicious! And tasted like beef. I think we will be doing something similar for the family. I'd like to add a mushroom-red wine sauce to add some extra flavor.


Edit: These are all really great suggestions keep them coming!

Edited on 8/9/18 9:12 PM
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8/9/18 @ 3:59 PM
Bowhunting Guy
Bowhunting Guy
USER since 5/22/18

I really enjoy serving venison or other wild game to people who “don’t like the gamey taste of wild meat”. I never mention what the meat is until their plates are clean. Then I disclose that it was actually deer, antelope, bear, wild hog, etc.

I have two theories on the “gamey” taste people refer to. One is that it could be taste that develops from freezer burn. We all know someone who has a 4 year old roast in their freezer and gives it to someone who “wants to try venison”. Due to inexperience in cooking this delicate meat, most people over-cook the hell out of it which brings out a freezer burned liver flavor. 

My second theory is that people’s palates have become trained to appreciate McDonalds burgers and gas station burritos. They begin to believe that is truly what meat tastes like. Meat that is probably inferior to mid-grade dog food and supplemented with chemicals and preservatives. Who would want to eat a deer when you have these options?

My wife’s ears bleed when I get on my soap box about this, so pardon my rant. I simply appreciate and take pride in knowing where my meat comes from. 

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8/5/18 @ 9:17 AM
JamesD
JamesD
MEMBER since 2/16/04

I usually let everyone know they are chowing on Bambi. Bacon wrapped tenderloin grilled with mesquite charcoal presents a small piece they can try. Then the pieces just seem to disappear. Scorch the bacon and leave a pink center

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7/27/18 @ 11:03 PM
WelderGuy
WelderGuy
USER since 12/19/10

Been doing this with backstraps for years and everyone loves it. Leave backstrap whole, trim off fat and silver skin, spread minced garlic from a jar over entire piece, sprinkle with Montreal Steak Seasoning then wrap in bacon and refrigerate a couple hrs. Charcoal grill works best here but gas will do. Depending on size of backstrap grill on the first side 9-12min, flip and do the 2nd side for 5-7min, let rest for 5 min, slice and enjoy!  Do not overcook!

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7/27/18 @ 10:24 PM
Wicasa
Wicasa
USER since 11/11/15

That’s all real good stuff.  

Me personally, I’d cut it into thick fillet mignon like pieces and use my favorite rub all over it.  Then I’d bacon wrap them with some high end bacon.  Finally, I’d throw them on a HOT grill to char/seat on the outside while keeping them nice and red and juicy on the inside.

Excellent/compatible side and beverage options are waaaay too numerous to even begin.

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7/27/18 @ 9:09 PM
Lastcastmaybeknot
Lastcastmaybeknot
USER since 4/20/16

I usually mix my own rubs and seasonings but for those who don't.   Larwrys herb and garlic marinade is the ticket.     If you can use it on wood duck k breast cook it to rare on a campfire and find someone who doesn't like it I'd bet it's because u told them it was duck 

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7/27/18 @ 5:08 PM
CatfishHunter47
CatfishHunter47
USER since 1/16/07

Kind of off track but relates to the cooking of venison.

I acquired a sous vide cooking device a year ago and it has done an excellent job cooking wild game.  Super tender and evenly cooked through in and out.  Just have to sear everything on a cast pan or on the grill to at a little burnt edge to it.

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7/27/18 @ 11:36 AM
fltlndr
fltlndr
USER since 12/25/02

I marinate the butterfly chops for 6 hours to over night in french dressing. Gives them a good flavor.

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7/27/18 @ 10:50 AM
hockeyguy39
hockeyguy39
USER since 8/24/07

I have not marinaded any backstrap to date, but I have mixed up some melted butter, soy sauce, and brown sugar for a mopping sauce to brush on while it's grilling.  It doesn't really permeate the meat too much, but it does give the outside a nice sweet crust. I really like it, but for whatever reason my wife and daughter don't. They're fine with salt and pepper.

Has anyone just used a can of coke with nothing else as a marinade? Or like a coke/brown sugar mix?  I like the sweetness of what I do, but think they'd cook better if I wasn't constantly opening the lid to brush it on. 

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Displaying 1 to 10 of 22 Posts