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RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

You might want to try the camp cooking forum before a mod moves it .
There are all kinds of recipes and ideas there .

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

The biggest mistake I've seen when cooking venison starts at the meat cutter. I always have my steaks cut 1" to 1 1/4" thick. Anything less and it's to easy to over cook. Venison should be rare when served.

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

I find that marinating deer meat doesn't cause one to have to go to a lot of trouble to prep it before cooking.

Depending on what you use to marinade, I always stick with simple stuff such as Italian dressing and maybe some Worcester sauce. Then some seasonings and marinate for a couple days ideally.

That simple concoction has always made steaks taste good off the grill.

Otherwise, the loin chops taste GREAT with some melted butter brushed on them and then Old Bay crab seasoning sprinkled on or if you can get it, Wye River black seasoning. I think they only sell the Wye River on shelves here in Maryland, but I know you can get it online. Wye River seasoning changed the way I eat deer meat forever. The stuff rocks!

Melted butter and sprinkled crab seasoning on loin chops placed on hot grill and cooked no longer till pink/reddish in the middle. BAM!!

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

I agree 100%. I think most of the reason that some people don't like venison is because it's over cooked! Mine is still kickin after it comes of the grille. DELICIOUSE!!!I also wip up my own combo that I brush on right before you take them off the grille. This consits of
Liquid smoke
soy sauce
Ketchup
Musturd
Steak sause
Garlick powder
Stirr indredients together brush on steaks! I just add all these utill I get the taste I want.
You can even inject them with this sauce!

Another thing to try. Take a roast, of anything. Put in the crock pot add 1/2 a can of beer. Do with the rest of the beer what ever you please, but mine never goes to waste! Then put a can of diced tomatoes. I prefer hot ones. Cook all day on low. It's awesome! Don't forget a hole sliced up onion!

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

I forgot the sauted onions & mushrooms. Saute in butter, soy sauce & a garlic clove!

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

chazspot,

I will have to try that. I eat Old Bay on anything I can think of, and would bet the Wye River, which I liked when I've had it, is great too. Do you put it on meat that has been marinating in Worchestire or the other stuff you mentioned, or do you put the Wye River on only non marinated meat?

Thanks!

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

Best Venison / Beef roast:

Slice a large onion and put in the bottom of a crock pot
Put a good sized roast in the crock pot on top of the onion
Add 1 can Tomato soup and 1 can mushroom soup
Add a seasoning mix (McCormick SW Steak Seasoning, Old Bay, whatever you like)
Add some Worchestire, soy and liquid smoke
Cook all day on low.

You end up with a really tender roast with some great gravy to go over noodles...

I like hot food, so I always add some Cayanne pepper or Tobasco to my portion (wife doesn't like it hot...)

And I totally agree. Either serve it med. rare or less or cook it all day in a crock pot. Anything else is really tough...

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RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

DougMD,

I pretty much but Wye River Black formula on any meat marinated or not (It's that good!) But I have to say the best application I have seen/eaten is cutting up a loin in small finger pieces and brushing with butter and doused with the Wye River Black. Of course I concur with everybody else on the temps the meat should be at...rare!

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

I have a GREAT recipe for venison shoulder! And it's simple!

Just get one of those "cook in a bag" for beef roasts, except put the venison shoulder in the bag instead, with the spices that come in the bag. Cook at 350 degrees for 1.5 hours, IT'S MAGNIFICANT!!!!

Kindest Regards,

-Will in Maryland

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

deer meat rare??? I thought it needed to be cooked fully?

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

You are not alone KeithK. As stated before that is what most folks perception is, well done. The same goes true for pork. Now pork I will not eat pink but once the juices run clear it is fine to eat. Venison steaks or chops with some butter and garlic sear 3 to 4 minutes on high each side in a frying pan for a quick feast.

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

Venison and pork have a high protein content, what that means is after you take it off the grill or out of the oven it will continue to cook for about 5 more minutes. The best thing is to take it off the heat cooked slightly less than what you would like, let it sit for 5 minuets and it should be about perfect. The mistake most people make is to cook the meat to exactly the way they want it, by time you serve it it will be slightly over cooked.

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

I might be a little strange to some of you but I've been eating venison rare to Med rare for as long as I can remember! I would rather have it to red that to done. Heck I can eat a hole pound of raw beef hamburger. I've been eating raw hamburger for as long as I can remember. A little salt & pepper! YUMMY!:DI believe this is a German delicasy!

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

I read about this one in a magizine and gave it a try. I'd have to say it was excelent and easy.

The deal is simple, sprinkle some very fine ground COFFEE on each side of a thick slice of back strap (or whatever). First you season with garlic salt to bring the blood to the surface. The coffee then mixes with the blood and creates a thin juice saving crust when grilled. They recommended you do one side and wait 20 min. then flip the meat over and season the other. The wait time is to allow the coffee and blood to mix. I wrapped a piece of peppered bacon around the meat to add some fat and to protect the sides from getting dry.

6 min. on each side and there you go! It sounds weird but I assure you that there is no coffee taste, just primo juicy meat to eat!

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

The fastest best way to cook great venison is in a well seasoned cast iron pan. Take some chops, steaks or whatever and cut into bite sized cubes and season however you wish. I use salt, pepper (lot), and the seasoning Outback Steakhouse puts on their Lamb (The chef at the local Outback is a hunter I know) Saute' some red onion and green pepper in the pan in butter and fresh crushed garlic and add meat when veggies are cooked to your liking. The pan will be VERY hot once you add the meat so it won't take long at all from there. Seared perfectly outside and tender and pink inside.


DON'T OVERCOOK VENISON...........and use FRESH garlic over powder.....you will be amazed at the difference. The thinner you slice it or crush it the more garlic flavor you get.



I'm hungry [8D]

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

I also take a bunch of chops and steaks and slice them thin while still a bit frozen for easier cutting.

Put in crock pot with seasonings of choice and mixture of mushroom soup and brown gravy to your tastes. Cook as long as you want and serve on hard rolls with horseradish and mustard.

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

My favorite venison recipe is one thats been passed down thru generations by a bunch of hillbillys (Kentucks) from my family.

Take a backstrap and butterfly your pieces roughly 1" thick.
Put all pieces in a bowl , fill bowl with milk to cover all pieces , cover and place in frig overnight.
When ready to cook , take pieces from bowl and pat dry on paper towel.
Beat a couple eggs in a bowl , then dip pieces in egg , then cover them with bread crumbs and set on plate.
When you have all pieces covered in bread crumbs melt butter in cast iron skillet.
Place pieces in skillet for roughly 2 minutes per side or check bottom and turn when golden brown.
After turning sprinkle with salt & pepper (or favorite seasoning) and cook until other side is golden brown , remove from pan and transfer to awaiting mouths. This recipe seldom makes it to a dinner platter as my family is usually waiting by the stove with forks in hand.

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

Apple juice mixed with italian dressing is my favorite marinade. I use on venison, chicken and steak. Excellent. Place frozen or thawed meat in bowl with the 2 ingredients and place in fridge overnight or up to 2 days. Cook meat as you normally do.

RE: ABC's of Game Cooking? GIVE IT UP & PASS IT ON!
 

1/4 cup soy, .5 tbs terragon vinegar, 1.25 tbs brown sugar, .75 tbsp white sugar, .25 tbsp ginger powder, 1 clove mashed garlic. stir up until sugar dissolved. this recipe is for about 1.5 lbs of tenderloin. marinate tenderloin cut 1 inch thick for about 4 hours flipping once. wrap tenderloins in partially cooked (not crisp yet) extra thick bacon and secure with tooth pick. use charcoal or gas grill and prepare med rare. keep top on grill down while cooking. you've never, and i mean never, had anything better, at least i haven't. well, maybe lobster, but that would be a heck of a surf and turf.