Venison recipes?
 

so after 9 hunting seasons my brother finally got an 8 point, and apparantly it's a big SOB so there will be a ton of meat. I've never had venison, but I might as well try it, so I was wondering if anyone had any tips or recipes?

I have to eat 3 bites of venison. I'm not very excited about it. What part of Bambi should I eat?

The tenderloin is good. But I still won't eat it cuz it makes me sad.

i've always refused to eat bambi in the past, but now that i buy my own groceries I don't know that I can refuse free meat.

Was also wondering the best cuts. Are steaks any good? I am seriously clueless. Anyone got a good website?

Backstrap. My favorite part of the deer. Use a meat tenderizer (pund the hell outta it) And cook it just like you would steak fingers. Heres as good recipie if youve never had steak fingers (a staple here in this part of the south) :

http://www.foodnetwork.com/food/reci..._23518,00.html

Let us know how they tun out.

Seriously the meat isn't that bad at all, in fact is very good. You can use it a lot like beef. I don't really have any recipes or anything though:( Sorry.

I'm having this bad boy cooked for me at least - I already got a detailed description of how Bambi was shot and then dressed. :(

I do know it tastes good, I have an uncle who is a big hunter. However, I don't know anything about cooking it. I've just always eaten it when it's been put in front of me.

Poor Bambi. :(

I hate to say it, but Bambi tastes pretty good.

Re: Venison recipes?
 

Only eat the backstrap....and cook it like fried chicken. Let it soak in milk and teryakki for a couple of days to get the wild taste out of it. Then season it with salt and pepper. Sometimes I like it seasoned with lawry's garlic salt.

I love venison... I only wish there was a way to get it without being a hunter or knowing someone who is.

I stopped feeling sorry for Bambi when I started driving and seeing lots of dead ones on the side of the road, as well as dodging the live ones.

I shot two deer this year, a doe and a six point buck. WI mandates, in some units (somewhat like a county), that a hunter must shot a doe before they can shoot a buck.

Anyway, venison is very lean and can dry out very quick.

Best cuts: tenderloins and backstrap, followed by steak cuts from the hind quarters. The rest of it (unless you like chops and roasts), should be ground into hamburger, or processed into something like jerky, hotsticks or sausage sticks.

How to cook: Grill or broil, make sure its either marinated to increase the juices, or use some butter to keep it from drying up. Salt/pepper/Lawreys/Garlic Salt ...etc., all makes it taste a little better.

If cooked right, it can tast just like, if not better than, a beef steak.

Good luck, hunt on!

Bambi lovers would feel differently if you grew up in an area where they are like rats and eat gardens, greenery, flowers, anything else you have in your yard. Plus I cant count how many friends and family members have totaled cars hitting deer on roads around here.

Unfortunately in a lot of areas, they are overpopulated and often go hungry because there are too many of them. Since they no longer have natural predators, we have two choices; let hunters help control the population or let them suffer and fall prey to disease and hunger.

My solution: ban the viewing of Bambi. lol. Gets people all emotional and attached and stuff.

I like it in chili (instead of beef). Perfect for this time of year.

Chicken Fried Backstrap Steaks

Ingredients:
Eggs
Water
Milk
Flour
Oil
Salt
Pepper
Red Pepper

Soak steaks in milk overnight to tenderize. After soaking dip milk wet steak in flour slightly covering, then dip in eggs, and then back into the flour. Then comes the tricky part that requires practice, you need to pat the flour covered steak so the flour spreads out evenly. It’s not really hard; it just takes some practice to get a good consistency. After the steaks are prepared transfer them into a preheated frying pan of oil. Cook until golden brown on both sides. Remove steak hold in vertical manner over the frying pan to allow grease to run then transfer steak to napkin cover plate to soak up more grease. Serve with sides and enjoy.

Since you didn’t take the buck down you might not get the greatest cuts of meat. If this happens I suggest making a venison chili.

/edit: I forgot to mention that you need to pound the steaks flat.

Co-sign. There's a huge deer population where I live, and they wander out onto the roadways (including the interstates - imagine hitting a deer while traveling at 80mph!) and eat practically anything in the garden. Hunting is one way to thin the population.

Not to mention, the deer ate my roses last spring... in this case, revenge is a dish best served hot. ;)

I don't have any good recipes, but I do like the occasional piece of venison.

I loooooove venison. The Berghoff in Chicago has these fabulous venison medallions on the menu at this time of year.

I don't have any good recipes, but my ex-boyfriend's father makes a mean deer jerky.

My dad's neighbor brought us some venison chili and it was GOOD.

Yes deer are cuter than cute, but for quite a large number of families they make it possible to have meat throughout the year without going broke. I'd much rather see people eating the deer and putting it to good use than the jerks who cut off the head for a trophy and leave the body by the side of the road.

Dani, I have a coworker who probably has every venison recipe under the sun, if you want something in particular let me know & I'll ask her.

After pounding it to tenderize, try Lawry's Herb & Garlic marinade overnight before frying them.. yummmmm. Something about garlic and venison just goes together!

I love summer sausage made from venison too.

Ditto on the car/deer accidents. I have almost hit 4 this year, about a half mile from my house. Back in college, one of my sorority sisters was a commuter and hit 3 in one semester with the same car! She had dents all over it and some of them had fur stuck. We nicknamed it "The Bambi Mobile"

I did this senior year in high school. Needless to say, it wasn't pleasant. I've been ticked off at deer ever since.

When I go see my family at holidays I always get to raid their garage freezer for backstrap and such. (down here venison cuts are always in the distinctive white butcher paper of old, and marked with a grease pencil as to the dates and contents.) Brother-in-law comes from a HUGE hunting family and they are always loaded with more than they need.

I forgot venison chilli. Good stuff indeed. I have also tried a really good meatloaf using 1/3 ground venison meat, 1/3 ground beef and 1/3 ground pork. Not as gamy that way and stretches your other cuts out a little more.

My dad hit one about 10 years back, and it did solid damage to his vehicle; mind you, he does construction and his truck is a pretty good size. They absolutely can mess up your car (or you for that matter) when you hit one.

Co-sign on the venison chili - that's some good stuff.

Yea, it pretty much killed my old car...smashed the front end, crashed through the windshield, and then landed on the top of the car (which was a convertible). I'm just lucky that I wasn't hurt.

ya'll obviously were not brought up in the country. Eating meat, including venison is an everyday occasion. And people don't think of if as "killing bambi" or any other pet name given to the animal.

We think of it like this, if God didn't want you to eat animals, then why are they made of meat.

Now for the recipes:
1. STEW--make it in the crock pot just like beef stew. Chunks of venison roast, potatos, veggies.
2. Canned venison has the consistency of hot beef for sandwiches, i really reccommend this.
3. venison burger can be substituted for hamburger in nearly any recipe.

my boyfriend uses it for venison burgers....I could hardly tell the difference between them and regualar hamburgers. My dad also makes venison bar-b-que...kinda spicey, but really yummy. I can get the recipes if you want...

If you can find a recipe for Shepard's Pie, just sub it for the beef. VERY good.