Favorite venison recipe?

[Horn63]

Hey guys I am shot a doe last week and butchered it over the weekend. I am going to make some for my GF's parents who never had venison before. Planning on making the backstraps. What is your go to recipe. Thanks

[mazzgolf]

https://howtobbqright.com/2018/05/10/stuffed-venison-backstrap/

[mazzgolf]

But personally, if I was trying to impress someone who never had venison - I would marinate the tenderloins overnight and bake them for 15 minutes - tender, juicy, melt-in-the-mouth. The best piece of meat on the entire deer  IMO. But since you said backstraps, the above stuffed venison backstrap is my favorite. You could even forget about the stuffing - just wrap backstrap in bacon and smoke it.

[Codaboy]

I like to cut paper thin on meat slicer dip in egg Italian breadcrumbs and deep fry in olive oil

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[hammer4reel]

I think it’s tough to beat lightly  fried cutlets .

‘make sure to not let the venison sit on the counter getting warm or the blood can give it an off taste.

if they are hesitant to try , put the fried cutlets on a baking dish and add some good spaghetti sauce and make venison parm out of it 

[hammer4reel]

Just now, Codaboy said:

I like to cut paper thin on meat slicer dip in egg Italian breadcrumbs and deep fry in olive oil

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Same here but I use peanut oil which has a much higher smoke point . Can fry in much hotter oil 

[Codaboy]

Same here but I use peanut oil which has a much higher smoke point . Can fry in much hotter oil 

Simple but delicious

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[Hunter115522]

I agree with the above. No better way to introduce a non venison eater to venison then cutlet parm! 

[Hunter115522]

I posted this a while ago 

 

https://www.njwoodsandwater.com/forums/topic/28082-venison-cutlet-parm-pix/#comments

[Tarhunt]

Cook tenderloins in a cast iron skillet with butter, salt, pepper and garlic. Doesn't get any better than that. 

[Horn63]

12 minutes ago, hammer4reel said:

Same here but I use peanut oil which has a much higher smoke point . Can fry in much hotter oil 

Would you use the backstrap for that or slice up some of the steaks?

 

[3Blade]

1 minute ago, Tarhunt said:

Cook tenderloins in a cast iron skillet with butter, salt, pepper and garlic. Doesn't get any better than that. 

[GilV]

Go on Youtube and look up Scott Rea. He butchers deer like you would butcher beef. He gets more meat out of little Roe deer than most of us get out of deer. I now do exactly what he does.

Instead of cutting out the tenderloin and fillet minion and making fillets, leave them on the bone like a porterhouse and Tbone. Do the same thing at the shoulder. Cook them in butter with salt, pepper and some garlic flakes. You would thing you are eating tender delicious beef and would not believe it is venison. The best tasting meat is on the bone.

[bushden]

Marinated & Barbecued  bone in chops on a hot fired grill., and 2nd is Good old stew, Third is Lasagna,. and 4th is Italian style Hamburgers on the grill. Once a year we invite friends over in the summer for an wild game baroque which includes Deer & turkey Burgers,  Grilled fish (striper & blow fish), Crabs & extra thin spaghetti with sauce, Homemade  wine an Beer.

[hemlock]

20 minutes ago, Tarhunt said:

Cook tenderloins in a cast iron skillet with butter, salt, pepper and garlic. Doesn't get any better than that. 

This way and fried and breaded are my favorites.