OH DEER, You Can Cook! Authentic Hunting Camp Venison Recipes Featuring Venison Jerky

Grill for minutes on one side. Brush with yellow table mustard Grill on the other side for minutes. Hot or Cold these are awesome. He thinks marinating game meat is an abomination of a beautiful thing, particularly if you marinate backstraps and tenderloin, but I've used this recipe on probably all the hindquarter cuts and they are primo tasting, and tender with this method. You don't use pre-ground pepper, right? Freshly ground is a huge improvement, indulge yourself a little. When the oven is done or nearly so, sear cuts in an iron pan on HIGH heat Make sure your vent is rocking, 'cause this is gonna make some smoke for 1 min.

Let rest for 5 min. Add a pat of butter on top Homemade Breakfast Sausage Ingredients: I freeze the meat in zip lock bags, and when I'm ready to make sausage I put them in the refrigerator to partially thaw. When grinding meat it should be firm, almost frozen. I grind the meat using a fine plate, and then add the spices.

I mix them in thoroughly by hand, and then run it through the grinder again. Wild hogs are pretty lean, and even with the added oil it's sometimes necessary to lightly grease the pan to prevent the meat from burning. I typically at least spray the pan with cooking spray. I haven't actually tried adding the bacon, that might help. I take a frozen chunk of meat and slice it real thin with a razon knife and fry it in butter with onions, mushrooms and peppers, and crushed garlic and put it on a loaf of french bread with american and cheddar chesse melted on it. I cant picture a better tasting meal.

Im also a big fan of cube steaks. I have a cuber for my grinder. Its a meal fit for a king. We do roast, steaks, burger, sausage and jerkey. Burger is mixed with beef fat or pork roast. Sausage is always done ratio 1lb wild meat with two of pork any pork is good, just don't use a ham, it to salty. It is still pretty lean. We make breakfast sausage Italian sausage, and all kinds of linked sausages. Jerkey is with a mix and sliced by hand real thin and done on a dryer.

If you don't have a dutch oven, go get an oven dutch no legs and a dutch oven cook book and start trying new things. A dutch oven to me any way is a cast iron pot with or without legs that can be used in a regular oven or on coals or open flame. A dutch oven is not an enamel pot with a lid like you see on food net work. I can quite a bit of ours in mason jars! I'll take some of the bones, boil them in a big stock pot to make a broth with LIGHT spices to taste usually with a couple cubes of beef bullion too. You don't want to overspice it because that will make it harder to do different things with it later on Then I put the meat in the jars, add enough broth to cover it up leaving enough headspace in the jar and then pressure can it for the appropriate amount of time.

Then when the stew is actually done, dump the meat in. You do this because after canning it is VERY tender and will actually disappear in the stew if you try to put the meat in at the first. Works great, no worries about power outages, super easy to use, no thawing, and a good SHTF skill to have. You can use it in stroghanoff and plenty of other dishes where "stewed" meat would be called for. I find PINT jars are the perfect amount of meat for a decent pot of stew that would easily feed 4 folks for a meal. All it takes is a little imagination and a lot of experimentation.

One year I made the mistake of cutting shoulder meat in thin slices, steaming it until tender then wrapping it in a spiral with bread dough and baking the result like roll up dinner rolls. Now during harvest time the men insist on having it prepared for "field meals" as you can wrap them in aluminum foil and put them on the exhaust manifold for a round to heat them up.

A crowd pleaser of mine has always been Italian venison sandwiches. Put a roast in the crockpot with a packet of Italian dressing mix, a jar of pepperoncini salad peppers and their juice. Put water in to cover the top and let it cook until you can pull the meat apart. Serve with provolone cheese on sub rolls and fresh salad peppers. Man I can't wait for deer season! I am very thankful for our bounty, but a little variety is nice too Hey, Thank you so much for the recipes and advice. Variety is nice, I agree. Maybe since it's thanksgiving tomorrow you'll get some turkey?

Anyway Happy thanks giving to all of you!! Never thought about using deer meat in goulash. I think I'll try it if we get another deer. I've actually been wanting to try lots of foods I never have lately LOL. Thank you for the recipe. My aunt used to soak the meat in milk for a bit, then bread and pan-fry. Pretty good this way.

A little-less gamey this way, but it was a muley from sagebrush, which is probably worse than whitetail. Yup same for me. Dredge in eggs, throw a little flour on them, and good bit of black pepper. The key is to just get the middle hot but not cook the holy crap out of it. That's the biggest mistake in my opinion people have with cooking deer It's always way over cooked.

I've used this recipe with moose, bison, and lean grass-fed beef, so I'm thinking it would be fine with venison. Brown roast over medium heat. Add onion and garlic and cook until they begin to soften. Add mustard, tomatoes, salt, and pepper. During the last 40 minutes of cooking, melt butter in a heavy saucepan. Add hazelnuts and cook over medium-high heat until they are crisp and brown.

Add water, salt, Worcestershire sauce, and barley. Cover and steam over low heat until water is absorbed, about 30 minutes. Remove meat, slice, and serve with barley and pan juices. But I mostly live near Prague. Came across a deer last year which had been hit by a car but still staggered up the hill into the forest by my house, was out skiing and it was just sitting there wounded looking at me with hauntingly blue eyes.

Couldnt get hold of anyone as it was the weekend and didnt know whether to give it the coup de grace or try to nurse it back to health but it expired by the time I brought my sled out. So we called out a family friend who is a hunter we shared it. Here is my recipe, similar to yours but a bit spicier with the chilli and horse radish.

I like your idea with the juniper berries though and will throw some in next time: Add the beer or wine and let it soak up, add the water, bone and bring to the boil and then let it simmer gently for at least two hours. Grate some horse radish over and its best served with bread or potato dumplings.

Can also work with boar meat. That sounds so amazing! I will definitely be trying this recipe out. I'll upload pics when I do It sounds pretty damn good. So far the only way I haven't liked deer is when it's cooked like a hamburger Other than that I enjoy it. I don't know what it is about it being 'patties', but I'm not a fan. In my experience , the main problem is that people will often really, really overcook venison patties. It's pretty gross to me any more than medium rare. While some people freak out at eating 'underdone' hamburger; I think it's way more common that they just don't realise how quickly hamburger cooks, how much it needs 'resting', and how much more it cooks while resting.

Amber you sure started a great thread. My mom cooked it many ways but the way I liked best was how my wife fell in love with eating it. My wife always refused to eat deer meat, "calling it Bambi". We were all at my step-dad's moms place for Sunday dinner. There were two cake pans of lasagna. My wife was told the one on the right was hamburger and the one on the left was deer. After finishing her second huge helping they let her know both cake pans were deer lasagna. My mom always spoiled us with her lasagna, she used multiple types of cheese, like seven layers and pure deliciousness clear through.

I cut meat thin and use a generous quantity of finely ground pepper to coat it. Pineapple juice softens meat. Mix and let sit. Use pineapple or other fruit juice and stir it all up. I also use Italian seasonings and garlic. My primary concern is masking taste and destroying bad odor. The process softens tough cuts. Cook like beef or lamb. The main red meat that many have experience with is beef. Deer meat is closer to lean sheep and goat.

Any cuisine capable of rendering an old billy goat palatable, should be somewhat transferable to venison. Middle Eastern and African people have millennia of experience with that. Deer that have fed on conifers are different than those who fattened in oat fields I didn't know about conifers. I can't imagine they'd improve the flavour of many things The feral venison I've had has always been great, but they prefer our tasty native bush to those introduced pines. Considering hunters have been known to carry ice axes and ropes, a deer wouldn't last long in a field, that's for sure!

The Capercaillie or western wood grouse is the largest of that family. While other large birds of Europe have been hunted to near extinction in times past, this one has never had that problem. An old Scott told me that they taste of terpentine and are game of last resort. Leila a little off topic for me also There's also no such thing as a hunting season round here and the deer totally avoid anywhere vaguely 'civilised' I grew up in Iowa and had the benefit of corn fed beef, pigs and deer ate much, never killed any, imagine that. I spent a good deal of time in Arizona, had a friend that would get an elk every year.

When I was dating the wife we saw some of Arizona's huge mule deer on some camping trips by Crown King. I now drive over the road mainly because wife moved us to West Virginia, local work driving is hard to come by without knowing someone. My uncle Bob has the county record for last year of hitting the most deer 3 and of the biggest rack 12 point. Back to my point of your post of deer avoiding anywhere civilized, I have seen deer in all the states I have ran in, within walking distance of Manhattan, NY, feeding on the grass right along any busy interstate freeways.

A friend that lives near Washington, D. I haven't seen any bears but in 2, were taken in West Virginia. Sorry I meant to mention in my last post that I went to http: Love recipeland, if you have 3 or 4 ingredients you're not sure what to do with, put all the ingredients in the search engine there and some darn recipe will come up. Often more than one. I made this up with my last backstrap from last season. Bowhunting season starts in 4 days, so I had to clean out the freezer!

Remove from skillet, place in baking dish and cook in the oven for about 20 minutes, depending on the size of the backstrap. Remove the backstrap from the oven and let rest minutes. I'll see if I can dig up my favourite venison recipe: Venison pie - slow cooked venison with red wine, bacon, mushrooms, and caramalised red onion. Toss the cubed venison into the flour, then brown the pieces in a frypan cast iron pan works great as it retains the heat well with plenty of bacon fat or coconut oil over a high heat.

Once browned transfer to a casserole dish or crockpot. Add the onions and the bacon to the frypan and cook until brown and caramalised. Add to the pot along with the mushrooms. Pour the red wine into the frypan and deglaze all that deliciousness from the pan. Simmer for 10min or until the liquid is reduced by half.

Cover the cut side of loin with the herbed stuffing, roll it back together and tie it with butchers string. Soak the string in water before tying the loin to prevent it from burning on the grill. Grill the stuffed venison loin at a medium temperature for twenty to thirty minutes. Turn one time after fifteen minutes. Remove, slice into sections and serve. Let me start by saying that half the people above should not be considered becuase it says best GRILLED recipe not just any venison recipe.

However, there are a few new ones I have not seen and look forward to trying here soon. Combined ingredients, form into patties, and grill over medium heat for minutes. At the about 4 to 5 minute mark put a slice of smoked provolone cheses on top. My recipe is below but before I believe over half the people above should be disqualified for not falling directions! Make patties wrap bacon around them. Cook on grill until medium. Just watch them disappear. It a nice treat after all the hard work.

This is a meal! Take your back loin and cut 3in sections. Lay 2 pieces of Bacon in the form of an X. Grill at till desired temp. Sometimes we will top with cheese at the end. Deep fried venison pieces. Cut back strap or tenderloins into 1" chucks. Apply a breading of your choice. Place into d oil for approx 1 minute.

My favorite meal for camp is the cardiac arrest deer sausage sub. A good venison recipe starts in the field. If you like hot stuff go longer, but it is going to have a good hot flavor after being marinade that long. The next day stuff your backstrape with jalapeno and cream cheese. Grill wrap 10 to 15 mins. Until they are medium or medium rare. Grill wrap to crisp bacon. Before you pull the wraps off the grill cover with BBQ sauce. Soak ham or shoulder in redwine 24hrs Cut slits in meat and insert garlic cloaves. Salt and pepper outside of meat. Best on snowflake rolls. Marinate meat in honey teryaki overnight minimum Wrap meat in bacon and grill till medium rare to medium, You can also chunk the meat up and wrap individual pieces in bacon for appetizers.

The best is the original! Take your steakes and tenderize them good. Stir together onion, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey,maple syrup, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 90 minutes to overnight. Preheat a grill for medium heat.

Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at degrees F degrees C for about 10 minutes. Bake the bacon in an oven for a few mins and then flip them and then sprinkle brown sugar on it and bake it for a few more mins. Then wrap each venison steak bite with the candied bacon and fix it with a toothpick.

Bake that for about 8 mins. Depending on how you like your steak. Let cool and enjoy!!! Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator. To assemble the venison wraps, lay a strip of venison on top of a strip of bacon.

Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt. Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp. Red Wine Backstrap- Take a whole backstrap, marinate in equal parts red cooking wine and olive oil at room temp for 6- 8 hours. Cook on the grill for minutes on each side, depending and how you like it. Meanwhile, in a small sauce pan, mix some flour with olive oil until no clumps remain.

Then place over heat, add red cooking wine- a splash or three- and mix. If too thick, add water to desired consistency. Add a splash of worchestershire sauce and a teaspoon of jalapeno pepper jelly and some capers if you like. Serve backstrap with a side salad. Freakin awesome and takes only 10 minutes! Very simple Take a backstrap cut it long ways enough to fold it open like a hotdog bun. I lightly cover it with olive oil and then start filling..

I take cream cheese cut it in small peice,jalapenos cut up as you desire. I typically cut them in small slices and, with the strap laid open stuff with cheese and penos, fold closed.. I then take bacon and wrap it very well and stick it with toothpicks and stick it on the smoker for awhile and let it cook slow..

All that flavor cooks in and it will melt in your mouth.. I take my venison stakes salt, pepper, and any of your other favorite seasonings. Backstrap ka-bobs 1 Backstrap, sliced 1" thick then cubed. Soak skewers in water overnight. Build Ka-bobs evenly to use all ingredents and season with your favorite. Hopefully you have enough back strap left to build meat only ka-bobs.

Grill over high heat for min. Best when meat is medium rare. Sprinkle the carne asada seasoning and the cumin evenly over both sides of the venison and pat it in to the meat. Throw all the meat into a large ziplock bag along with the sliced onion "rings" and squeeze the juice from the lime and orange into the bag. Seal up the bag removing as much air as possible and work it around to make sure the juice has had a chance to soak all of the meat.

Take the venison and onions and place on a hot grill. Cook for 2 minutes or so on each side, you want the edges to get a little crisp but the center to stay as moist as possible. After you remove the meat from the grill chop it up with a cleaver into bite sized pieces. Quickly warm the tortillas on the grill and serve with the grilled onions, chopped white onion, cilantro and a hit of lime juice. Dales Seasoning…Red Wine Vinegar…salt,pepper,cilantro,garlic,onion powder…McComicks mesquite,Season salt…and any other spice i feel like putting in…as far as steaks go…just salt pepper season salt flour and grease.

Grilled Backstraps- Take your chunked up backstraps, i usually cut them into around 6" lengths for me and my wife put it in a bowl or container that you can cover it completely with liquid. Take enough milk to get it half way up the meat. I would recomment making two even if its for two people, because you will both want to eat a whole loin yourself! Venison Bites 9ut venison into chunks, roughly the size of a chicken mcnugget I use hind quarter meat, but you can use loins too. Put 20 to 30 chunks in a gallon size ziplock, pour in 8 oz of soy sauce, then 1 packet of montreal steak seasoning, McCormick is the brand I use.

Mix well, seal bag and let marinade a couple hours. Pull out chucks wrap each with half slice of bacon and hold in place with a toothpick. Grill until bacon is crisp. This recipe works great especially if your out camping or just want some good viddles, easy to make. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry.

Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours. Preheat an outdoor grill for high heat.

87 best Venison Recipes images on Pinterest | Game Recipes, Wild game recipes and Venison recipes

Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching.

The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more! Mix the above ingredients in a quart container. Fill the rest of the container with water, mix well. Pour over cut and cubed vension. Cover and refridgerate for 3 to 5 days. Skewer up and cook over low heat on the grill. Serve on Italian bread or sub rolls. Real easy real simple… Take your choice of deer. I use backstraps or chops. Rub is simple — brown sugar, garlic powder, kosher salt, black pepper, ground thyme, and cayenne powder to taste.

Let meat get to room temp and rub in the spices. Let sit for minutes. Throw on a hot grill for a couple of minutes each side, until pink inside. Plate with a side of grilled potatoes and onions and a cold beer. I call it " heaven on a plate". Marinate backstraps in about half a bottle of thousand island dressing, half a bottle of honey teriyaki, and about 5 teaspoons of worchestershire sauce for about 12 hours. Then grill the way you like. Take your thinly sliced venison put in a frying pan, add a drop of veggie oil, flavor with the bbq sauce and A1 to your likings.

Turn stove top on medium 5 or 6 heat, cook thoroughly to your liking slowly. Once cooked reduce heat to keep warm and place aside. Next take another frying pan big enough to hold a flower tortilla and coat the bottom of the pan with veggie oil lightly. Warm this pan to a medium heat again. Place torilla in pan and let warm till you see it start to bubble. Place your venison on one side of the tortilla, top with your grated cheese and extra BBQ Sauce or A1 if desired. Fold the tortilla in half. Let cook for a approx. Once the torilla is stiffened and slightly browned remove from heat and serve.

I have found one piece of pineapple for every piece of deer meat is the way to go. Usually you know it is pefect when the baon has shrunk around the deer and pineapple! Fill the muffin cups with less dough than for normal muffins so that they are only about 1 inch thick after baking and the crowns are cut off. Cut the crowns off flat. Otherwise, bake cornbread in a flat pan and use a round cookie cutter to cut out the croutons.

Combine cornstarch with enough water to make a paste. Just before serving add to fruit mixture, cook until slightly thickened to sauce-like consistency. Set aside and keep warm. Season to taste, with pepper and garlic. When meat is cooked, place 2 venison medallions on warm cornbread croutons. Place some warm mushroom and nut mixture over the medallions.

Ladle sauce over the top and serve immediately. Thick sliced bacon; Couple of cloves fresh garlic. Score the roast and place in strips of bacon and pieces of garlic. Brush generously with basting sauce. Cook over low to medium flame for 3 to 4 hours. Throw some deer ribs in a electric smoker for a few hours. Take them out put them on the grill and bbq them.

Take a hind quarter and wrap it in bacon. Make a good wrap of aluminum foil so the marinade will not leak out. Season to taste with seasonall salt, salt, pepper, garlic powder, and onion powder. Slow cook over open grill for about 1. Make sure to keep adding more soak mixture every min. This will keep the meat very moist, and prevent it from drying out. I am no chef by any means, but I love cooking deer this way. Great way to waste away a day with good friends and family though. Cook steak and garlic in margarine until meat is browned.

Add onions and bell peppers and cook until wilted. Add tomatos and broth. Cover and simmer for 15 minutes. Blend water with cornstarch and soy sauce. Stir into steak and cook until thickened. Dice up some onions or garlic, sprinkle pepper and or salt to your liking, and then cook. It is excellent on burgers like a sloppy joe , by itself, or with beans. To a saute pan, add 2 teaspoons olive oil, shallots, rosemary, thyme, and sage over medium heat until shallots just soften, about minutes.

Lastly, add garlic and continue sauteing until mixture has caramelized. Add the muscadine wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Continue cooking until sauce is reduced by about half. Add blackberry preserves, syrup, vinegar, Worcestershire, hot sauce, and cornstarch slurry and bring to a boil for minutes, stirring constantly. Pour through a fine strainer and season with fresh ground black pepper and sea salt.

Trim off all visible fat and sinew from venison. Cut the meats and the pork fat in 2" cubes and partially freeze. Grind the meat and the fat together through a fine grinding plate. Add all remaining ingredients and mix very well. Stuff into casings and tie into " links. Throw on the grill at medium heat until cooked through be careful not to cook all the moisture out of them. Thinly slice backstrap into medallions. Marinate entire popper for four hours with worcheshire, soy, garlic powder and black pepper. Cook over hot coals for about two minutes a side then take off the grill and hold on because you will not believe how good these babies are….

Let stand in fridge over night. Place in smoker at high heat to sear surface of meat. After searing turn down heat and let smoke for at least an hour. Wrap in foil and return to low heat until dun to desired temp. Make a bowl out foil so all tender loin and juices will fit and pour in and add 3 tbls of butter. Lightly pan fry both sides, then place in a baking dish. Blend 1 can cream of mushroom soup, 1 can cream of chicken soup, 2 cans of milk then pour over the steak and bake in oven for 40 mins Cuts with a fork tender!!

Season, then marinate the medallions in marinade of your choice, wrap with bacon or not then grill to medium rare to rare. While grill is heating, cut venison in slightly larger than bite size chunks, about a lb and a half. Put on heated smokied grill, cook long enough to get the wood flavors in it. In a crockpot put julianed green,red, yellow and red bell peppers. If you want some heat add tbl of chilli powder and cyanne. Add meat and cook on low for about 5 hours. We put it over egg noodles. And serve with garlic cheese bread. Next wrap both with bacon and grill over indirect heat for 12 minutes on each side.

Start with backstrap sliced thin across the grain. Marinate with olive oil, Worcestershire sauce, and milk. Wrap that in bacon and skewer with a spaghetti stick which will be soft when cooked so you can just pop it in your mouth. Grill till the cheese starts melting out and bacon is done. Take half of one backstrap, and butterfly it open the long way.

Spread a layer of cream cheese on the backstrap. Sautee onions, mushrooms, and red peppers with a bit of olive oil, and one clove fresh garlic crushed or minced. Sprinkle sauteed veggies over cream cheese. You may add jalapenos if you like it hot. Fry half a pound of bacon til crisp, crumble, and sprinkle over veggies. You may also add your favorite sliced or shredded cheese.

Fold backstrap shut again and place on tinfoil. Baste outside of meat with your favorite seasoning mixed with olive oil. Double wrap in foil so there are no leaks, and grill to perfection! About 10 minutes per side. Soak loin in Italian dressing, dales, pepper, and garlic powder. Rap in Bacon then grill untilled done.

If you have 10 pounds of deer to grind add 5 pounds of bacon. Put a couple of chunks of deer into the grinder then a strip of bacon. Regrind all of the mix a second time through then package as you normally would. Cook them on the grill for the best thing you have ever had!!!!! Do not "Play" with the burgers or the will fall apart.

Use your normal topping and enjoy. This will melt in your mouth. In a bowl, soak the cranberries in the pot for 10 minutes. Heat the oil in a saute pan. Season the venison chops with salt and pepper on both sides. Place chops into the saute pan and sear them on both sides for 3 minutes.

Remove and set aside. Place the shallots in the same pan and cook for 1 minute. Drain the port from the cranberries, and carefully add it to the pan. When the fire dies, add the demi glace as well as the venison, and the cranberries. Cook for 2 minutes flipping the chops once. Swirl in the butter and season. Serve with polenta, parsley, and cheese. Take pounds of chops after being thawed out rinse them with water and squeeze — repeat until blood is almost completely out of the meat.

Next put chops in a container and cover with milk — refridgerate for 4 hours then drain the milk works as a tenderizer. Place chops back into a clean container and pour marinade over the top if chops are not fully submerged you may add extra honey BBQ sauce to the mixture. Let the chops marinade over night. Pre-heat grill to or I usually cook at for a nice slow cook Place meat on grill and let cook minutes on each side Pour the remaining marinade on the meat and let cook for minutes each side — or until chop looks done…. This recipe has been a favorite of ours and have recieved many compliments on how tender the meat is.

My steaks are very simple to make and surprisingly great… Fire up the grill on high for about 5 minutes, "make sure steaks are thawed first", get out garlic powder, onion powder, lowerys season salt, after grill is warm throw on the steaks to and season top side with all of the seasonings, turn heat down to low,let cook for about five minutes, flip them, season the other side cook for five more minute turn them one more time after five minutes and they are ready… Perfectly cooked medium rare which is the best way to cook venison, if over cooked it gets leathery and looses it flavor….

This usually makes enough rub for about 5 lbs. Great for beef brisket! So you can adjust the amounts as needed. Take cleaned venison tenderloin s and cover the entire piece of meat with yellow mustard. You could also try spicy mustard with the seeds. Or pat down the loin till its dry with a paper towel before "rubbing" the meat, if you do not like mustard. Cover surface of meat with the Coffee Spice Rub. With bacon slices make a lattice like pattern and drape over meat. Make sure its seals around the entire loin. This will be a key factor in keeping your deer moist. But you could use Mesquite, or whatever you like.

Combine the oil, wine and garlic in a bowl and marinade the venison cubes for 4 to 6 hours. Clean and cut the mushrooms into large pieces about the same size as the venison. Skewer the venison pieces alternating with the tomatoes, zucchini, and mushrooms. Season with salt and pepper. Grill on high heat and serve each skkewer of venison and vegetables with rice. Generously coat each portion with olive oil, sprinkle with salt, cilantro, garlic and chipotle peppers.

Then squeeze the lime over the steak coating both sides evenly. Then let them merrinate a min of 4 hours for best results over night. Prepare on a hot grill to sear in flavor, I prefer to cook to rare but cook to whatever you like. This is an easy one to do but really good get some good cuts of back straps soak them in italian dresing for 12 hours after that you wrap beacon around them make sure to use tooth picks to hold the beacon then throw them on the grill and cook to likeing.

Take 4 large portabella mushrooms and cut the stem down as far as possible. With a spoon scrape the gills out of each mushroom until all that is left is the cap. With the same spoon take the portabella mushroom caps and spread a semi thin layer of goat cheese on the inside of the caps again be as careful as possible not to ruin the sides.

Take the burger you previously formed into patties and put them in the mushroom caps pressing the two firmly together. Now take the mushroom venison burger patties and cook mushroom side down first on a grill that has been preheated to low temperature low temperature as the mushroom and venison can burn easily on a grill.

Coffee Spice Rub recipe: You can pick up an already made jar at Williams Sonoma…highly recommended. Coat meat with oil. Season one side of meat with Coffee Spice Rub. Coat the other side with the Kocher salt and course ground Pepper. Add reserved wood right adding meat to grill. Allow wood to smoke generously and let the meat cook, turning only once, to desired temp… I suggest RARE! Set meat aside and let rest for a couple of minutes. Cut butter into chunks and add to pan. Remove from heat and stir mixture till butter has slowly melted and sauce is smooth and velvety.

Drizzle the rest of the sauce on top of meat. Take venison cube steak and cut it in strips 4"x2" Place in ziploc bag and marinate with worcestershire sauce for 8 hrs. Then take the strips and put a small block of pepper jack cheese, small piece of onion and small piece of green pepper.

Then you roll the cube steak up around the items and wrap with bacon and put toothpick through to hold bacon in place….. There is your "Eggs"! Heat grill and place eggs on grill….. Make ya tongue beat ya brains out!!!!!!! Let sit in Refridgerator for 30 minutes prior to cooking. Next you will need 2 Garlic Heads. Cut the tops of the gloves off, place in a big enough piece of foil to be able to enclose them in it. Sprinkle 1 Table spoon of Extra Virgin Olive oil over the Garlic heads, Season with fresh ground black pepper and sea salt.

Enclose in foil and grill on medium to low heat for 25 mintues. Squeeze out the garlic from the cloves onto the top of the steaks. Spread with a knife over the top of the steaks and serve. Venison tenderloin, cut 1 in thick. Marinade in apple cider for 2 — 3 hours. Pat dry with a paper towel and cover with BBQ sauce and put back in the fridge for another hour or two I prefer hickory flavor. When removed from the from the BBQ wrap the tenderloin in bacon I use thick bacon and grill on low heat setting for about 15 minutes.

This is easy to prepare and is unbelievable. I take venison steaks and marinate in milk, with a packet of ranch dressing mixed in. Do this overnite, then season with garlic salt, coarse ground black pepper. Then put on grill… Enjoy. Marinate tenderised deer meat in Italian dressing for 1 hour, add creole seasoning. Lay flat on pan, cut cream cheese in small blocks.

Place in middle of each piece of meat add jalopeno slices, bell pepper pieces, place Bacon in middle and fold up the deer meat. Then place a toothpick in the meat to hold together. Then its ready to Grill!!! Very great recipe, Glad to share with others.

Make sure that you remove any fat, gristle, silver skin, etc before marinating the meat. Once done jerky needs to be either refridgerated or frozen. Combine marinade ingredients in a large bowl, Add meat and toss to coat evenly. Cover and refrigerate for 24 to 48 hours. Place meat strips on dehydrator at degress and let cook over night or 8 hours. Meat should be dry within 6 to 8 hours. Remove fillets from beer and put on rub. Grill at a medium high temperature for 15 minutes. Put the two heads in foil, sprinkle 1 Tables Spoon of extra virgin olive oil over the two heads, season with Freshly fround Black Pepper and Sea Salt.

Close the foil up so it will be able to steam on the Grill. For my famous roasts, I use onion soup dry mix as a marinade base. Add 1 tea spoon salt, 1tea spoon pepper, and 1pad of butter. Slice like roast beef and serve with a nice hoppy beer. Ithaca IPA is the prefered beer pairing. Soak in ice water and 1 cup of salt in the sink over night. Drain water and rinse meat. Lightly season salt all cuts.

Grill steaks, medallions, whatever cut you prefer on medium heat over charcoal until done how you like it. Remove from heat for minutes and enjoy. Or cut off of deer and place directly over open fire until done how you like it. Remove steaks from bag and wrap each individual steak with slice of bacon and secure with toothpick. Move to indirect heat and allow to continue to heat for another 2 -3 minutes. Do not overcook, Serve as is or with a side of your favorite BBQ sauce. Perfect for tailgate party. Use a whole backstrap cut in half. Marinate in 1 cup Dales seasoning soy sauce works also and 1 cup brown sugar over night.

Wrap the meat from one end to the other in thin cut applewood bacon. Take some back strap cut in 1. List some toothpics through it and throw on the grill do not over cook. This Venison Grilling Recipe is for 2 people. Take 2 large sheets of Heavy Duty aluminum foil, double them and put the Ven. Then salt and pepper to taste putting the butter chunks across the top of the mix. Close the foil making a pouch and put on the covered grill to the side of the fire for about 45 minutes to an hour. Remove from the grill on a platter,use a knife to open the top carefully so as not to get burned by the steam and serve up with fresh buttered biscuts and honey with some sweet tea to drink.

Heaven on a plate! Marinade venison 24hrs in Worchestershire. Season with salt and pepper, throw on grill. Best Grilled Back Straps Combine: Marinate Back Straps in above mixture for 2 to 12 hours in refrigerator or on ice. Grill to desired doneness. Let stand 10 minutes before slicing. First I pan seer the small cuts of meat in oil after rolling them in seasoned pan seer flour. Then I place the meat and some beef broth in a slow cooker with carrots, onion, and potatoes. You can add celery and or mushrooms too if you wish. I let it cook for several hours or until you cant wait any longer.

I usually serve this stew over some rice with freshly sliced Italian bread on the side. Add your drink of choice and enjoy while watching hockey or football. Add the thawed sirloin steaks to the crock pot on low. Add 1 package of french onion soup powder, one large chopped sweet onion, 2 cans of cream of mushroom soup. Slow cook until meat is almost cooked through. Then add red potatoes, celery and carrots. Continue to cook on low until potatoes and carrots are tender. Do not ad water for the steam creates enough water for the soup to thin.

Mix all above ingredients together to form an oblong shaped meatloaf, and place in a large Turkey roasting pre-sprayed or wiped with olive oil. After 1 hr at degrees, turn heat down to degrees, pour can of mushroom soup over meatloaf, and replace lid. This meatloaf with feed two adults for 3 to 4 good meals. You may have to cook a few veggies after the potatoes and carrots run out though.. Take some backstrap and cut into thin steaks…. Marinate over night of just a few hours…..

Add your favorite venison or elk steak and marinate overnite. Grill till your choice of doneness. I prefer medium to medium rare. This works well with beef as well. I then brush the strips with olive oil and then put creamed spinach on the strips, provolone cheese and sundried tomatoes. I then roll the strips up in a pinwheel fashion, then completly surround the wheel with bacon, everything is better with bacon.

Simplicity, since I just love the taste of venison a little salt and pepper on each side of a steak, and grill each side just enough to brown. Marinade tenderloin for 8hrs in 3 parts soy sauce, 1 part apple juice, ginger and black pepper to taste. Butterfly the tenderloins and place cream cheese and fresh jalapenos inside. Wrap filets in bacon. Grill at degrees for 4 minutes each side for Best venison sandwich in the world!

Slather the jerk sauce on the venison both sides and place on a hot grill. After first turning the venison place the halved rolls on the grill — toast until golden brown — spread on mayo. Slice the venison on the bias, pile on the onions and salt and pepper to taste. Venison Kabobs -marinate over night in whatever marinade you like -cut up in chunks along with green peppers, yellow peppers, red peppers, and onions — soak skewers for a couple hours -use wood chips with charcoal to give it a smoky taste -cook all the way until done and then enjoy.

Boneless Venison loins The key to this simple yet delicious dish is a hot grill and avoiding overcooking the venison. The venison should be pulled from the grill as soon as an inserted digital thermometer reads degrees. Place the boneless loins, sliced garlic, thyme, and olive oil in a non-reactive bowl, or in a FoodSaver bag or container. Seal or cover the container and place in the refrigerator for at least one hour, up to 24 hours.

Before grilling allow the meat to get to room temperature. Preheat the grill to high. Salt and pepper the loins. Sear the loins on all sides-about 1 minute each. Reduce heat to medium and finish grilling at indirect heat. Pull the loins when they register degrees internal temperature-about a total of minutes of grilling. Allow the loins to rest on a plate. The meat will continue to cook after you pull from the grill. Pour any escaping juices into a very hot saute pan, add sliced shallots, 4 tablespoons of butter, and 2 tablespoons dry red wine.

Stir constantly until sauce is thick.

You Might Also Like

Thinly slice the loins against the grain; the meat should be crusty on the outside and pink in the middle. Serve with the reserved sauce. Goes great with seasonal squash, rice, or Texas Toast. Serve with a robust local brew, preferably a scotch ale or dopplebock. Venison italian Sausage- 10 lbs. Grind venison once through medium plate. Mix all ingredients by hand real well.

Make into softball size balls- about 1 pound and put into freezer bags. I flatten them out to remove most of the air. Each bag makes 4-good- thin patties. Fry in a large skillet. Fry patties on high on both sides until brown. Then turn heat to medium and simmer on both sides, careful to not over cook them.

Serve in hamburger buns or as dinner- steak. These will melt in your mouth! Jerky for a Jerk 1c. Black Pepper, 5lbs of Venison, beef, elk or other meat cut in strips, 4 oz Liquid Smoke. Place mixture in a shaker. In a shallow pan arrange a layer of meat strips, sprinkle with seasonings and cover with liquid smoke. Repeat layers to use all ingredients.

Marinate meat for 8 hours. Place aluminum foin on oven racks. Arrange meat strips on foil in single layer. Set oven temperature at the lowest possible setting Leave oven door ajar and bake 4 to 8 hours or until done to taste. Marinated Venison on the Grill Marinate desired cut of venison overnight in glass container along with: Place between plastic wrap and pound with a tenderiser. Marinate in grape or blackberry wine for 24 hours. On the day of cooking remove meat from marinade, dry off, then season with Montreal Steak Seasoning.

On a grill set to high, sear meat on both sides for approximately 2 minutes per side. Lay meat on top of sauce then cover with more pasta sauce. Next, cover the sauce and meat with parmesan cheese. Place in a degree pre-heated oven for about 7 minutes or until the sauce is bubbling.

Serve with homeade bread and enjoy! Mini-Venison Burgers Prep Time: Mix venison, pork, salt, pepper, mushrooms and apples, and form into 16 small patties. Grill to medium doneness and crumble blue cheese on top.

Deer Hunting Season and Skinning the Deer

Serve on potato rolls. Simple yet very moist and tasty steak. Marinate at least an hour, but i like to leave it sit for hours. Pan sear the steak first, then grill over indirect heat for about minutes, turn and cook for an additional minutes. Let rest a few minutes and enjoy…. Start up your grill gas or charcoal and heat it to degrees F. Also place some hickory chips in your grill to start the smoke that will add flavor to the loin. Sometimes simple is better.

Take an unfrozen loin backstrap and prepare it as you would any fresh cut of meat by clearing any remaining fatty tissue and rinsing it with cool water. Place a pan of water on the middle rack of the grill and then place the prepared loin on the top rack of the grill. The water will keep enough moisture in the grill to help keep the lean venison from drying out.

Cook the loin approximately 15 minutes on one side then turn and cook the other side of the loin for 5 minutes, or cook to the level of doneness you prefer, being careful to not over cook. If eating later, wrap tightly in foil, sealing the flavor and juices into the meat. Venison Chops with Cranberry Drizzle I now prefer backstraps with handle! Combine all seasonings and liquids and pour over the chops in a large enough baking dish so they all can be turned over in the marinade. I refrigerate the chops, however, I do keep turning them over and making sure each time I poke the fork into the meat for better marinating.

Turn your clean grill on high for five minutes to get the grilling surface very hot. While the cops are marinating, take 1 can of cranberry sauce, place into a medium sauce pan. Bring the cranberry to a boil simmer and stir. Place the chops on the grill and sear over high heat, turning once for 2 minutes per side. Lower the heat and continue to grill to medium rare. Remove from heat, place on a large enough plate to arrange the chops.

Serve with drized cranberry sauce over the chops. The spice and sweetness is amazing! Cut up one block of cream cheese into cubes, and place them insode of the backstrap as well. Wrap backstrap in bacon. Tie the backstrap to prevent it from coming apart, or use toothpicks to hold it togegther.

I take one pound ground venison and brown it in a pan with a little oil. Then I drain and risne off the meat. One big piece of meat, cooked at moderate to high heat so the insides stay pinkish and the outside gets crispy. Lather with butter and sprinkle with garlic the entire time, to saturate the meat and facilitate cooking Let sit for 5 minutes contained in tin foil.

Place on grill and cook to desired wellness while brushing with remaining liquid.

Deer Hunting Season - Deer Bones, Meat, Venison Jerky Recipe

Put aside for 20 minutes. Cover and let it sit in the refrigerator for 1 hour. Turn the meat every 15 minutes. Add the vegetables in the last 15 minutes. Turn on your grill. Cook for 12 minutes or until your steakabobs are to your liking. Its a simple as this — get the coals glowing hot, and put em on the grill. Feel free to go nuts. It creates a kind of seared surface, like when you grill fish. Take a whole backstrap, maybe 10 inches and 1 lb Coat in Olive oil and Salt. Set that aside for 20 minutes. Spread a fine BBQ sauce on before grillin.

• Animals (The Life and Times of Barbara Book 7)!
• 92 best Deer Food images on Pinterest | Game Recipes, Wild game recipes and Venison deer.
• Venison Recipes You Never Thought Perfect for Your Game!.

Have the grill hot, and leave the cover OPEN. Let it cook minutes without moving, depending on how hot the grill is and how thick the loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side, painting that side with more BBQ sauce. When its done, pull it off, wrap it tin foil for 15 minutes, and eat it or share it with your friends.

I soak it with onions, peppercorns, salt, vinegar, and leave it there for hours.