Outstanding Venison Recipe

S

SkySlash

New member
I found a recipe a few days ago and wanted to try it out on the deer I shot in late November. Turns out it was the best way I've ever had backstrap served up. You could probably do chops or steak this way too, but backstrap worked out great for me.

2-3 lbs. Backstrap cut into coins or chunks.
1 quart Apple Cider (NOT Cider Vinegar)
1-1/2 pounds thick slice bacon (I used Wright's Applewood Smoked)
2 bottles your favorite bbq sauce.

Clean and prep the backstrap and place it into a casserole dish. Pour the cider over the meat, cover, and place in refrigerator for 2-4 hours. (I marinated overnight)

Remove meat, drain, and pat dry. Return meat to dish and cover in bbq sauce. Cover and place in refrigerator for 2-4 hours. (I did in the morning and removed when I got home from work 8 hours later)

Prepare grill and let get hot for approximately 30 minutes to get coals white hot. If using gas, use high heat and brush the grate with olive oil to reduce sticking.

Take meat out of refrigerator and allow to sit for 30 minutes until no longer chilled. Wrap each piece of backstrap in a slice of bacon and secure with toothpicks if neccesary.

Place meat apart on grill and cook for 15-20 minutes, turning as needed. Be careful because the bacon will cause flare-ups, and be prepared. You want to cook until the bacon is done, almost burning and then dig in and enjoy!
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I just started deer hunting for the first time in my life this season, and I made this recipe with a young 4-point I shot in November. I've eaten plenty of venison in my life, I'd just never had it served in this particular manner. Let me tell you it was good!!!! Wife was worried about having a gamey taste and she said there was no way she could have told me it was wild game at all. I strongly recommend you try this recipe!

-SS
 
Universal roast game recipe

I originally did this with duck. Since then I've used this or variations of it on turkey, venison, and elk. It works well with lamb, pork, and chicken on the domestic side.


Place the roast or bird in a large roasting pan with rough cut carrots, onions, celery, and potato.
If it's a bird stuff the cavity with cut up oranges and onion.
Fill the pan half way up with white wine.
Salt and pepper.
Then shake powdered cardamom and cayenne pepper generously over the roast.
Lastly stream molasses over the top.
Roast at 350 it it's done.

for duck or goose poke holes in the skin with a fork.

This'll give you a real nice sweet crispy skin on the bird.
The sauce you make from the pan dripping will rock whatever you put it on.

This recipe only has a few moving parts it's really easy to customize. Last week I used Chinese five spice instead of cardamom and brown sugar instead of molasses that rocked to.
 
Haven't even seen a deer this season but I did get a hog that went about 60-70lbs. After I field dressed her I took her to a meat processing plant and had her made into sausage and backstrap, loin cuts and boneless ham slices. The recipe I used is as follows:

Slice into nice sized chuncks and place in a large zip lock bag.
Add a teryokie marinade and let set over night in the fridge.
Remove from marinade and drain. if grilling use high heat.
Grill pork for about 10mins on each side if 1-2 inch pieces.
On the last turn for the meat add some Raspberry Chipotle glaze.
Cook an extra couple of mins. and then serve.....Enjoy.
 
Man, that sounds good and what makes it worse is I am starved for food right now. I might just try that since I have taken 4 deer this year and I ain't done yet. I got one more week of hunting this month and I think I will fill the other two tags I have. People left and right are begging me for deer meat.
 
Well ladies and gents, I tried this receipe this past weekend and it was AMAZING. I will be using this receipe quite often.
 
You hit a home run with that recipe! Fixed it two nights ago and even my 13 year old daughter who is more finicky than Mikee devoured it. I used Jack Daniels Brown Sugar BBQ sauce but I think the apple cider really did the trick.

Keep the recipes comin'!....
 
Glad everyone enjoyed it.

Here's another I tried the weekend before last that worked out wonderful for tenders!

2 or more deer tenders (or meat of choice)
2-3 eggs
1 cup flour
2 teaspoons of Tony Cachere's or other all-purpose seasoning.
1 pinch of black pepper
1 pinch of salt
1/2 cup leftover bacon grease or oil of choice

Cut tenders into medallions, and set aside. Put egg into bowl, wisk and add the pinch of salt to the egg mixture. Mix flour, pepper, and Tony's in seperate bowl and set aside. Warm grease to frying temperature in a skillet (Iron is best). Coat the tenders in egg, then batter them by rolling in the flour mixture. Place battered tenders in pan and fry to desired doneness. Enjoy!

-SS
 
Original quote by:king.460
Substitute the bacon grease or other oil with OLIVE OIL and enjoy a healthier dish with a little different taste.
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I only use olive oil. I think it gives food a better flavor than other oils.
 
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