Ok all, here is your chance to share your favorite venison recipes with me and everybody else. With deer season in full swing in most states, it might be nice to try some different ways of cooking this fine game. Please feel free to include anything from your favorite way to cook Steaks, to roasts, backstraps, chili, jerkey, stuffed peppers, stew, etc. If the recipe requires or works best with a certian cut of meat, please indicate so. Precise instructions/measurements are requested. Also, if you have more than one recipe to share, the more the merrier, in my opinion.

If this gets an overwhelming response I may create hard-copy type cook book available for distribution via US postal, or PDF format. I would require only the cost of shipping for US Postal service.

If this has been done before, I apologize.

Thank you very much,
-BJ

New recipes are always great. I think we all get tired of cooking things the same way.

That being said. I have the cookbook that was done on this site, in 2001, on my computer. Some of you might remeber it. I am not sure who put it all together. It is done with Microsoft word so that is all you need to view it. I would gladly email it to anyone whot wants it. If you would like to add these recipes to the collection pahunter21 just let me know.

Yeah. That would be great brirute. You can either copy and paste here or if it is too large, you can email me the document.

My recipe is a secret if I tell ya then I' ll have to shoot ya[]

there is only three ways to cook venison,fry it; fry it ; fry it;!![:-]. just kidding,there are hundreds of ways to cook it.I do love it fried,any time three meals a day.

I save the backstrap and loins for frying and grind the rest into burger.

Take the strap or loin,slice extra thick,season with , lowyers seasoning , garlick powder,b-pepper , cauvanaghs seasoning , a little sprinkle of tenderizer.place between wax paper,pound just a little to flatten,place into zip-lock with two or three tablespoon of zesty Italian dressing,seal and place in fredig. overnight.
Flour lightly,fry until the flour coating is golden brown." Do Not Over Cook" ! the longer you cook it the tougher it gets.

Brirute,

I' d like to have that cookbook e-mailed to me if you could.

[email protected]

Thanks a ton!

Thunder

I wouldn' t mind reading that cookbook. Thank you in advance brirute.

[email protected]

I have had it prepared just about any way there is, but I like simple the best. When I kill, gut, clean, and butcher a deer (all myself), there is no " gamey" taste, so I don' t need to hide the flavor behind marinades/spices. Not knocking those because they are great for a change, but I don' t use any usually.

I muscle out 70% of the deer and freeze it as a muscle belly, so here is how to prepare that:

1) Thaw out to aprox 60% thawed. Should be semifirm.

2) Slice very thin (1/8 inch or less). You can do this because it is still partially frozen. The tougher the cut of meat, the thinner you cut it. By doing this, any cut of meat is not too tough. Tenderloin can be cut as thick as you like it cause it is tender.

3) Let thaw the rest of the way.

4) Melt 1/2 stick parkay margerine in a skillet.

5) Fry the meat in the margerine.

6) When all meat fried, pour the drippings over the meat.

7) Serve hot. Not as good if it has a chance to cool.

8) Salt to taste

Tree climber I love fried venison but you should try those backstraps on the grill. It will cut down on some of that cholesterol. It catches up to you when you get older.[:' (]

shoot me a copy of that recipe book please
[email protected]