Post your favorite venison recipes.

[Soumi]

I've got quite a freezer full this year and would like to hear some of your favorite recipes. I'll post some of mine later.

[L-train]

My favorite has 8 parts:
1 part venison
1 part BBQ
6 parts BEER

[Scablands]

Marinated venison
1 1/2 to 2#'s sirloin or round steak cut into cubes or strips.
1/2 cup salad oil
1/2 cup soy sauce
1 or 2 small onions chopped
1 clove minced garlic
pepper to taste, dry mustard to taste

Mix all together, put meat in and marinate several hours or overnight in a gallon zip type bag. Cook as strips or kabobs on BBQ!

[wihill]

Don't have any hard measurements, Momma taught me the "eye-ball" method of cooking, so vary accordingly and adjust as required!

Two medium size venison steaks
5-6 good dashs of EV Olive oil
A meat rub of your choice - I've had good luck with K's Meat Rub, Cabelas Kansas City Rub, and McSomebody's Montreal Steak Seasoning (coarse ground)

Put the above in a quart ziplock bag, I usually cover both sides of the meat evenly with the rub. Adjust for your flavor *I like mine lightly seasoned* Make sure the EVOO can saturate the meat slightly, but don't drowned it. It's okay if the rub mixes in. Put it in the fridge for 4-6 hours, flip occationally to saturate both sides of the meat.

Cut up one 8oz package of mushrooms, and add some chopped onions. Sautee them in about 1.5tbs butter. Salt/pepper to taste. Just as they start to look done, add a splash of cream Sherry and let it simmer with the lid for a minute or two, then remove lid and reduce the sherry. Remove the mushrooms/onions to a separate dish.

Add another 0.5tbs of butter to get the pan up, and pan sear the marinated venison both sides. Add a small dash of cream sherry and continue to cook both sides evenly, to adjust for your level of done-ness (I like mine still kicking, but not everyone does...) and a splash of regular water - about a shot - and put a lid on the pan to steam the meat. *Be careful on how long you let it steam - the steaks will go from rare to medium VERY quickly, as in a minute/1.5 minutes with a hot pan, anything longer than 3 minutes will result in "chewy", not tender - so be vigilent!*

When done, remove the steaks, place on plate, add mushrooms on top, and don't waste that reduced water/sherry steam bath - put it on top for a nice glaze.

MMMMMMM - tasty!

[Scablands]

ttt
How about some more recipes?

[Michael]

Slightly warmed over a grill, do not add anything. Pink on the outside....Done, AKA, raw meat.

[KDS]

Right here is what's for dinner tomorrow
Grilled to med rare/med...............

[TEXAS 10PT]

Well here in Texas we take those butterfly backstraps and dip them in egg then roll them in flour, dip them in egg again and roll them in flour again them throw em in hot oil and make little chicken fried steaks out of them. And don't forget the gravy. Ummmmm Good.

TEXAS

[Maybee-R]

Well here in Texas we take those butterfly backstraps and dip them in egg then roll them in flour, dip them in egg again and roll them in flour again them throw em in hot oil and make little chicken fried steaks out of them. And don't forget the gravy. Ummmmm Good.

TEXAS

Washington to. finger steaks MMMMM! or deep fry them.

[Scablands]

Right here is what's for dinner tomorrow
Grilled to med rare/med...............

I've already eaten mine and my boys. They really need nothing except a BBQ.