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Post by kdog8173 on Nov 23, 2009 11:19:52 GMT -5
have had it but never cooked it..any recommendations for a good site that u use....thanks..kevin
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Post by oldhoyt on Nov 23, 2009 11:44:40 GMT -5
This very site has some good info.
If you shot a deer, try simply putting some loin in a frying pan with butter, salt and pepper. Cook it so it's not past medium rare. If you like it, you like venison, and you can then use venison all kinds of ways, just as you would other meat. Just don't dry it out or overcook. If you don't really like it, then think about jerky, sausages, bologna, etc, or donating.
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Post by Decatur on Nov 23, 2009 11:56:29 GMT -5
www.justvenisonrecipes.com/index.htmlHere's an easy venison baked steak recipe that I like. 2# venison round steak 2 cans of chicken gravy* 1 can beef gravy 1/4 cup A-1 1 tsp garlic powder 1 onion sliced into rings Season meat with garlic powder. Lay onions on top of meat. Combine gravies and A-1 pour over meat and cook for 3 hours covered at 325*. Serve with mashed potatoes. *cream of mushroom soup can be substituted for the gravies
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Post by wileyonetoo on Nov 23, 2009 15:56:17 GMT -5
Try the Food Network. Their high dollar chefs use venison in their high dollar restaraunts. Just go to the site, search for venison, and you will see every recipe that they have posted.
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Post by ridgerunner on Nov 24, 2009 6:50:19 GMT -5
This very site has some good info. If you shot a deer, try simply putting some loin in a frying pan with butter, salt and pepper. Cook it so it's not past medium rare. If you like it, you like venison, and you can then use venison all kinds of ways, just as you would other meat. Just don't dry it out or overcook. If you don't really like it, then think about jerky, sausages, bologna, etc, or donating. Been eating Venison for 30 years or more and have tried it like that before...it was terrible..I have never seen very many people who liked a huge chunk of deer meat cooked in a skillet, with butter....and a whole loin at that....those things are 4 inches thick....you'd burn the outside before the inside is done...and it would be tougher than an old shoe..If you want good loins you need to cut them and butterfly, marinate and cook over charcoal grill...I have a secret recipe I'll Pm you.. |
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Post by cambygsp on Nov 24, 2009 7:51:20 GMT -5
This very site has some good info. If you shot a deer, try simply putting some loin in a frying pan with butter, salt and pepper. Cook it so it's not past medium rare. If you like it, you like venison, and you can then use venison all kinds of ways, just as you would other meat. Just don't dry it out or overcook. If you don't really like it, then think about jerky, sausages, bologna, etc, or donating. Been eating Venison for 30 years or more and have tried it like that before...it was terrible..I have never seen very many people who liked a huge chunk of deer meat cooked in a skillet, with butter....and a whole loin at that....those things are 4 inches thick....you'd burn the outside before the inside is done...and it would be tougher than an old shoe..If you want good loins you need to cut them and butterfly, marinate and cook over charcoal grill...I have a secret recipe I'll Pm you.. You can't share the recipe with everyone  ? |
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Post by throbak on Nov 24, 2009 9:08:57 GMT -5
maybe ridgerunners secret ,dog meat ;D
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Post by oldhoyt on Nov 24, 2009 10:25:28 GMT -5
I don't know what to tell you.
I DO cook whole loins (we're talking 150 lb deer and up, and yes I know how thick they are) in a pan with butter and a little vegetable oil to raise the smoking point. The outside gets a nice crust, not burnt, and I cook the inside to RARE. Internal temp with quick-read themrmometer is 120. I remove from heat, wrap infoil, rest 15 minutes and slice thin, salt and pepper. By this time it is rare to medium rare, and so tender you don't need a knife to cut the slices into bites.
If you don't like that, you don't like venison, period, end of story. Either that or your venison was not cared for correctly. Don't cook any steak/roast cut past rare, medium-rare at most.
Marinating a loin is a crime. Marinate a bottom round or sirloin tip if you must, but loin needs no help. Sounds like some cooks out there might.
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Post by Decatur on Nov 24, 2009 10:35:12 GMT -5
I agree, if you think loin needs more than salt, pepper and maybe a little garlic powder, you must not have had good deer loins! Sounds like oldhoyt knows what's up!
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Post by throbak on Nov 24, 2009 10:44:03 GMT -5
Amen old hoyt you cook like I do seasoned salt peppa and garlic fried in hot olive oil one side till it bloods up, flip blood down for a SHORT time ..cant take it off to the kitchen
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Post by vectrix on Nov 24, 2009 20:25:21 GMT -5
If we are talking frying pan then cook em almost like a mushroom, I batter mine with egg and flour. Oh did I mention garlic powder, and then some garlic powder!!! If god fried loin he would use garlic powder...lol. But yes Ridgerunner is right, hot charcoal grill and backstrap is food for the gods, all my family eats. Pink at the least in the center, over cook it and its ruined,
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Post by ridgerunner on Nov 24, 2009 20:30:37 GMT -5
I don't know anything about cooking deer vectrix..lol
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Post by lugnutz on Nov 25, 2009 0:04:00 GMT -5
if you dont like the taste of venison, you can soak the meat in white vineager and water for 24 hrs before cooking.
i have a good friend that takes all the meat before he freezes it, he will put the meat in a cooler (igloo type) and cover with ice. keep the drain plug open, so that the bloody water will run out. He will continue to do this until the meat is free of the blood.
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Post by ridgerunner on Nov 25, 2009 6:57:30 GMT -5
Good idea lugnutz...I have also soaked meat in Milk for 24hr, then marinate and grill...mmm..mmm.good.
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Post by oldhoyt on Nov 25, 2009 7:18:32 GMT -5
I grill a ton of venison. Lately, I have been using various dry rubs. I have marinated some cuts and it works fine too. But I prefer no to disguise the natural flavor. A lot of marinades are too strong for my taste.
For steaks a hot grill is a must, and generally only a couple minutes per side if the meat is an inch thick or so. I also grill whole cuts, like top round. These cuts I mark well on both sides over direct heat, then move to the cool side of the grill, finish to internal temp of 120.
I've never done the vinegar thing, or soak the meat in water to remove blood. The milk thing is similar to my wife's fried chicken recipe. I can see how that would be good. I've also batter-fried loin chops and they are good that way. 1-inch cubes of venison, wrapped in bacon, and deep-fried are good too.
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Post by ridgerunner on Nov 25, 2009 11:34:41 GMT -5
I'll have to try the cubes and bacon deep fried..sounds good...I like to inject meat too especially deer fried wild turkey....dang I'm getting hungry.
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Post by coalbrnr on Nov 26, 2009 3:29:29 GMT -5
I have found that if you treat it like beef, it can't be beat. Of course it's not going to taste like beef, because it's not beef, it'll taste like venison, and it's yummy! Stews, steaks, roasts, burger, chili. . . . mmmmm, now I'm getting hungry too!
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