here are my favorite ways to eat venison.

the tenderloin, i'll grill or cook it in cast iron with little to no oil. cook them medium-rare. other than the tederloin, i don't grill any other cut.

backstrap, best chicken fried steak ever.

any other cutlet gets tendorized and chicken fried.

ground meat, i use it for taco meat, chili, and casseroles. I really don't care to use it for burgers, first, don't really like the flavor........second, it's too lean and without mixing something with it, i can't get it to hold together........but it makes GREAT taco meat......but i already said that didn't I

Try snack foods at your processor. Snack/Beer sticks, summer sausage, dried sausage, etc. My whole family loves it. We always have some thawed in the fridge and it goes pretty quickly.

Cut backstrap about 1 3/4" thick wrap a couple of pieces together in bacon like a fillet. Before you do this soak overnight in mild saltwater to get rid of the blood then rinse.
After making the fillets rub liberally in olive oil and season with Cavanders Greek seasoning. Let sit at room temp 8 hours then grill to rare to med rare. You won't be able to tell the difference. The rest of the deer grind into hamburger and make meatloaf and chili.

stew is always good, i always tenderize my cutlets for grilling or for chkn fried. if grilling marinade overnight, makes all the difference. i like teryaki, lemon pepper, and a couple others to grill with. just keep on experimenting. it is definitely not something you throw a little season salt on and its ready to grill, but it sure does cost more than a strip or ribeye!!!

Smoked limk sauage, Hot links, venison/bacon grind meat will make chili-spagetti sauce - meat loaf - grilled patties with red onion bell peppers squash - back strap makes excellent fajitas. Only scratching the surface.

Ya'all are making me darn hungry.

stxranchman. Fully understand. Grew up on a dairy. Never went hungry, but to this day there are a few things, no matter how they are prepared I'll never eat again either.

Love venison. About the only meat we still fry around our house. But I love about any way it is fixed. Worst thing to do though is overcook it which many do.

Has anyone ever eaten duck breast battered and fried? It is the only way I have ever eaten it other than in gumbo that I like. May be the one who fried it-but it was really good and moist. But a good duck gumbo is hard to beat IMO.

That is one meat my family and I will never give up. Excluding my oldest daughter who loved it till she found out it was deer. She just cant stomach the thought of eatin a deer. LOL

TROLL...

Quit.

I'll eat anything with some salt and pepper. I wish I lived near you and I would take all the deer you had. Less meat to buy.

I will eat venison over beef anyday of the week! Gonna go get some out of the freezer to thaw out now! All this talk's got me hungry

X2 - You can soak/beat/marinade, etc all you want but it will not taste better than beef, IMO

If you're ever in my neck of the woods, I'll cook you an excellent venison dinner and teach you how to cook it. No frying, wrapping in bacon, or other techniques to cover up the flavor, just well prepared.

I will be honest...I have never had a good grilled round steak off a deer...either to tough or grainy. What I started to do a few years back is gut the deer, skin and quarter. Leave the backstraps attached and pull out the saw saw....leave about 4-5" rib bone exposed on the tenderloin. Then make cross cuts...they call these french chops and they are damn good. The rest of the deer goes to burger...including the tenders..

I'm the only one in my household who will eat venison. I have everything ground and made into dried sausage, snack sticks, smoked sausage etc.

I don't like anything other than bacon wrapped backstraps on the grill.... and they have to be rare so they don't dry out.

we eat a lot of hamburger meat though in spaghetti, chili, etc...

fried backstrap is also a good one. always have a lot of sausage too...

Must be those old mature +13"bucks.




I just make smoked&summer sausage, ground, jerky, and backstrap.

Steaks come from cattle.

THIS^^^^^^

This is VERY close to the Kensington Club recipe we used to get at Steak and Ale before they closed shop...it's stupid good.

Another way I cook deer steak for those that just don't like it straight off the grill is:

Season the steaks - I uses Tony Chacheres, black pepper and garlic powder.
Brown the steaks on a hot fire
Put them in a ceramic container(you know them white things our wives all have)
Cover them with about 2 cans of Cream of mushroom soup with 1 can of water
Add onions, bell peppers and a couple of garlic toes sliced
Put in oven and bake at 250 degrees or so....a slow cook...til meat is cooked and oh so tender
OR do the the same as above and put in crock pot on medium until done...

Meat will fall apart and OH EMM GEE is it good....

And if you don't like chicken fried backstrap...well, I don't know what to tell you...seek immediate help

Fried backstrap, rounds into RobertsYuras' pot roast recipe on the forum. Thats about it.

From what I've seen here, y'all never been hungry. In hard times lots of critters seem REAL good.

Ok guys here is the only way to cook venison. Process it yourself, cut all steaks 3/8 in. thick, back strap, hams, and tenders only. If it is an old one just steak th back strap and tenders and slightly tenderize it. Grind th rest up as chili meat. When you are ready to cook th steaks thaw them out and soak them in sweet milk preferably overnight. Just prior to cooking remove from milk wash and put in fresh milk. Take a 1 gallon freezer bag put flower in it, add salt, pepper, and a small amount of Tex Joy steak seasoning. Lay venison out on a cutting board lightly salt pepper and Tex Joy. Put all venison in bag with flower and shake it untill well coated . Have a large skillet with about 1/4 in. of olive oil and vegetable shortningmix. Fry it to your preferance and be sure and lightly salt it as soon as it comes out of the frying pan. I will give you my chili system later. I use 8 lbs of ground meat and 2 lbs of beef fat. Gotta go I am cooking a pot of chili as we speak.

Chicken fried is one of my favorite ways to eat it.


But I also like it like this.

Take a whole backstrap and roll/slice it out like a pork tenderloin to make it flat, then pound it to about a 1/4 inch thickness all the way around. Fill with onions, jalapenos, and pepper jack cheese. Roll back up and wrap in bacon, use toothpicks to secure the bacon. Grill or smoke until you hit an internal temp of about 150-155. DELICIOUS.

Roughly something like this....

There’s so many other ways to prepare venison, I rarely do the steaks except for back straps chicken fried. I like to make roast in the crock pot or pressure cooker. I make chili, stews, and soups and so on. I grind up most of the meat anyway. I shot five this year and I probably only have two left in the freezer.
We are doing burgers tonight 1/2 beef and 1/2 venison.

To each his own. I love venison.