No-Tox
Outdoorsman
Reged: 01/03/05
Posts: 69
Loc: Rockwall, TX
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It's time to clean out the deep freeze before this season starts. I need some recipes for some venison that are in chops and backstrap butterfly. So whacha got????
No-Tox
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Redneck Mesiah
Tracker
Reged: 11/07/06
Posts: 785
Loc: Valley Creek,Tx
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to me you cant beat just some good ole chicken fried back strap and home made gravy!! 
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IF YOU ARE NOT SUPPOSE TO EAT ANIMALS WHY ARE THEY MADE FROM MEAT?
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psycho0819
Tracker
Reged: 08/20/05
Posts: 625
Loc: Kaufman, Texas
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Take a piece of backstrap about 6 inches long, cut a pocket in it, stuff in some jalapeño, then wrap the whole thing in bacon securing it with toothpicks (count the toothpicks). Grill until done. You can bake it too, but it's better grilled. Then slice about 3/4" thick and serve.
Chicken fried is good too. We use the steaks for that though.
Jay
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If you're not living on the edge, you're taking up too much space!
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sig226fan (Rguns.com)
Extreme Tracker
Reged: 11/21/05
Posts: 4439
Loc: Hickory Creek, Fannin Co. Texa...
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Slice the deer meat across the grain, very thin, cook with sauteed red bell peppers, onions, and a dab of pico de dallo or salsa, cook it slowly, may have to add a little water, or worchestershire sauce, (never beer, that's criminal, unless it's your buddies beer)...serve in warm flour tortillas with cheese, (sour cream and guacamole are good too...)
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Vernon Richardson
Richardson's Gun Shop
Hickory Creek Hunting Company
Wolfe City, TX 75496
903-496-7747
Call or e-mail for information on season dove and duck leases, deer leases and guided hunts, south texas exotics...
vernon at rguns dot com
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AdgerC15
Pro Tracker
Reged: 10/22/07
Posts: 1260
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venison pot roast, actually got some cookin right now! put it in about hour and a half ago...gonna be great!
I usually use shoulder, but now Im doing the same as you and im cookin backstrap.
Green Onion
Carrots
broccolli
Potatos
Celery
Basil
a pack ranch dressing mix
1/2-1 whole packet italian dressing mix
1 can cream onion or sometimes 1/2 onion, 1/2 mushroom
1 pack brown gravy mix
2 cups of water
1/2 cup beer
salt n pepper
cook on high for about 6-8 hours and low for about 2-4 more!
P.S. I use a crock pot, but will soon purchase a clay pot..like it better!
ac
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Conservation means development as much as it does protection.
- Theodore Roosevelt
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No-Tox
Outdoorsman
Reged: 01/03/05
Posts: 69
Loc: Rockwall, TX
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I've done the chicken fried about 90% of the time, but the family is tired of that. Those are some good suggestions....keep them coming!!!!
No-Tox
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Curly
Bird Dog
Reged: 08/08/08
Posts: 436
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Take 2 pounds of ground venison and follow the instructions on a package of Wick Fowlers 2 Alarm Chili and you can't go wrong!
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DLALLDER
Bird Dog
Reged: 11/23/05
Posts: 383
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Try www.jimzumbo.com. He has a cookbook that has nothing but vension receipes in it.
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Curly
Bird Dog
Reged: 08/08/08
Posts: 436
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Jim Zumbo is the man when it comes to cooking wild game!
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cajundave
Veteran Tracker
Reged: 05/15/07
Posts: 2020
Loc: Metro Mess
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Quote:
Slice the deer meat across the grain, very thin, cook with sauteed red bell peppers, onions, and a dab of pico de dallo or salsa, cook it slowly, may have to add a little water, or worchestershire sauce, (never beer, that's criminal, unless it's your buddies beer)...serve in warm flour tortillas with cheese, (sour cream and guacamole are good too...)
I like that one, may have to try it!
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That's why they call it hunting and not killing!
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cajundave
Veteran Tracker
Reged: 05/15/07
Posts: 2020
Loc: Metro Mess
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Cut a slit/pocket in the center of your roast. Stuff with Garlic(2-3 minced cloves), 2 diced onions, 1/2 diced bell pepper. Anything that does not fit in pocket, pile on top and sides. Season with Tony's, a table spoon of liquid smoke, 1/2 cup of Worchester sauce, tablespoon of the following: oregano, parsley, basil. Slowly pour 8-12 ounces of beer or port wine over and marinate over night.
Place in oven for 3 hours at 350. Stir in one can of condensed Cream of Mushroom soup and water if needed to thin gravy. Place it back in the oven for 30-45 minutes, then serve over rice or mashed potatoes.
It should be tender enough to cut with a fork.
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That's why they call it hunting and not killing!
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mharris1
Light Foot
Reged: 08/27/07
Posts: 43
Loc: Teague TX
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I tried this the other day with some fallow steaks and they turned out better than any ribeye I have ever cooked.(and i'm a good cook) Sprinkle steaks with a little bit of your favorite bbq rub, then marinate in a 50/50 mix of Dales steak seasoning and worchestershire for about 30 min. Cook over hot coals till med/med rare. Let rest 5 min before cutting. Enjoy.
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BigBow
Veteran Tracker
Reged: 10/12/04
Posts: 2932
Loc: MEXICOOOOOOO!
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ok I'll give you 2 and then that it...
#1 - phyco's w/ addtion of cream chease in the middle w/ the pepers....slap yo moma good
Take a piece of backstrap about 6 inches long, cut a pocket in it, stuff in some jalapeño, then wrap the whole thing in bacon securing it with toothpicks (count the toothpicks). Grill until done. You can bake it too, but it's better grilled. Then slice about 3/4" thick and serve.
#2 - back strap sliced thin and then pounded out, season w/ salt and peper, little bit of oli in the skilet, fry for 1 min on each side cover and sit aside...
in the skilet w/ the oil, garlic and finly minced onion saute down nice and soft or till its damn near gone like I do it, add 1 big glob od grey pu pon mustard, 1/2 cup of chicken stalk / broth and 1 cup of 1/2 and 1/2.... whisk it like gravy....
put the steaks back in serve over rice!
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"Well it ain't no chainsaw bearing clown, so what do I got to fear."
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HupDog Daddy
Bird Dog
Reged: 07/18/07
Posts: 493
Loc: Fort Worth
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If the backstrap is in it's original long pieces. fillet along the long side so you get almost a big flat steak. Make a seasoned herbed butter and spread on one side. roll it back up and tie with string, like a roast. cook on grill -low heat--long time.
MMMMMM-- good
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"Everyone should believe in something --- I believe i'll go hunting"
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Kansas_Kid
Outdoorsman
Reged: 12/03/07
Posts: 66
Loc: Fort Worth
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I tried the recipe that cajundave posted and it was great! For that matter it was so good that I couldn't wait to eat it for lunch the next two days. lol
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caddokiller
Bird Dog
Reged: 09/25/06
Posts: 496
Loc: midlothian texas
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Tried the recipe that sig226fan posted for lunch today and it was great. I've also tried the recipe that cajundave posted and it also is great.
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SteveO
Woodsman
Reged: 08/28/07
Posts: 236
Loc: San Antonio, TX
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slice the backstrap into small chunks, then soak a lot of them in 2 parts teriyaki sauce and 1 part soy sauce (you don't really need the soy, but it's a good filler)... let it marinate for at least an hour... alternate onto skewers with chunk pineapple from the can and bbq or grill them until done... if you cut the meat into small chunks, it works better because the marinade works faster and the meat cooks faster so that the pineapple gets a little charred but not mushy to where it falls off...
the kids love these.
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J.R.
Woodsman
Reged: 09/26/07
Posts: 175
Loc: Frisco, Tx.
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Backstrap steaks grilled to preferred temp, then put on a piece of texas toast. Then:
Smothered in sauteed onions
or McCormick's brown gravy with a can of sliced mushrooms thrown into the gravy.
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J.R.
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elite-taxidermy
Light Foot
Reged: 09/18/08
Posts: 31
Loc: Mansfield Arkansas
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Take the backstrap, use an injector, inject some oinon soup and a little bit of garlic( mixed in juts a little bit of red wine, just enough to squirt through the injector), rub the outside with crushed black pepper and a little olive oil.Grill till medium well. Goes good with roasted corn and COLD Bud Light!!!!!!!!!!!!!!
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gun control means hitting what you are aiming at!
Hoyt for life!!!!!!!
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