December 6, 201213 yr All starts in the field. If you process it right, cut off all the fat and silverback, you're in for a treat with no gamey flavor.
December 13, 201213 yr I made some jerky and its awesome. I marinated it in some Worcestershire/hotsauce/ soy sauce and a bunch of chopped cilantro over night. I drained it the next day then added a little salt and Famous Daves rub to it. POW!
December 13, 201213 yr Author I got some more deer meet this week, so I'm about to experiment some more here soon.
December 13, 201213 yr I made some jerky and its awesome. I marinated it in some Worcestershire/hotsauce/ soy sauce and a bunch of chopped cilantro over night. I drained it the next day then added a little salt and Famous Daves rub to it. POW! I got some more deer meet this week, so I'm about to experiment some more here soon. I've got a pretty decent peppered jerky recipe at home...I'll post it here when I get a chance.
December 15, 201213 yr I made my jerky out of a big roast, which had a decent sized bone in the middle. So I popped the bone with the scrap meat in the oven until it looked cooked, and gave it to my dog. She was going bananas over it.
December 19, 201213 yr Have eaten venison every way it can possibly be cooked. However, never grilled it. Always thought it would be to dry... Crock pot / slow cook is my favorite. Finally tried backstraps on the fire pit grilll this evening. 63 actually cooked it... Wrapped in foil with bacon strips wrapped around it and added a little beer. Slowly cooked with hickory smoke until done, then open fire to put a little crust on it. Had some white beans and cornbread for a side dish. Fantastic!
December 19, 201213 yr True story: I didn't get out for deer season this year, but I had a couple buddies who did make it pass some meat on to me. On Sunday night I put a roast in the crock pot, along with a few shallots, celery, carrots, potatoes, scallions, soy sauce, beer, parsley, sage, rosemary, thyme, salt and pepper. Everything tasted AWESOME on Monday evening...except for the bullet I ended up with in my second bite of roast.
December 20, 201213 yr True story: I didn't get out for deer season this year, but I had a couple buddies who did make it pass some meat on to me. On Sunday night I put a roast in the crock pot, along with a few shallots, celery, carrots, potatoes, scallions, soy sauce, beer, parsley, sage, rosemary, thyme, salt and pepper. Everything tasted AWESOME on Monday evening...except for the bullet I ended up with in my second bite of roast. Did you do the manly thing and just ingest it? But seriously, good thing you didn't break your teeth/choke.
December 20, 201213 yr Did you do the manly thing and just ingest it? But seriously, good thing you didn't break your teeth/choke. Honestly, my first thought was "they must have missed a little bit of bone in that roast somehow..." But then it occurred to me that it felt absolutely nothing like a bone in my mouth. I put my plate up to my mouth and spit it out, and it 'clinked' on the plate. I knew before I took a good look at it what was going on. :lol:
December 21, 201213 yr True story: I didn't get out for deer season this year, but I had a couple buddies who did make it pass some meat on to me. On Sunday night I put a roast in the crock pot, along with a few shallots, celery, carrots, potatoes, scallions, soy sauce, beer, parsley, sage, rosemary, thyme, salt and pepper. Everything tasted AWESOME on Monday evening...except for the bullet I ended up with in my second bite of roast. :lol: Was it a hind quarter roast Col?
January 11, 201313 yr Made some AWESOME chili the other day. Two pounds of ground venison(browned first), one can kidney beans, on can black beans, two cans of diced tomatoes with green chili things in them, fresh chopped cilantro(because I've been going nuts for it lately for some reason) and then two packs of McCormick original chili seasoning. Left it on low in the slow cooker for about eight hours. My roommates thought it was pretty good too. I'm thinking about making some pulled BBQ venison in the slow cooker tomorrow. My mom made some a month-ish ago and it was fantastic.
January 12, 201313 yr Made some AWESOME chili the other day. Two pounds of ground venison(browned first), one can kidney beans, on can black beans, two cans of diced tomatoes with green chili things in them, fresh chopped cilantro(because I've been going nuts for it lately for some reason) and then two packs of McCormick original chili seasoning. Left it on low in the slow cooker for about eight hours. My roommates thought it was pretty good too. I'm thinking about making some pulled BBQ venison in the slow cooker tomorrow. My mom made some a month-ish ago and it was fantastic. The pulled venison was real good. Real good.
January 24, 201412 yr Cooked a tenderlin in the oven today. It was GREAT. Got the recipe from the Food Network - a beef tenderloin recipe. I'm definitely going to be cooking this recipe again! 2 tsp ground cumin 2 tsp ground coriander 3 cloves garlic 1/4 tsp salt, plus 2 teaspoons for later 1 tsp ground black pepper 3 tbsp olive oil 1 tenderloin, 1-1/2 to 3 pounds Situate the oven rack in the center of the oven, and preheat the oven to 400 degrees Fahrenheit. Mince the garlic on a cutting board, and sprinkle the 1/4 tsp of salt over the garlic. Taking a chef's knife at a 45 degree angle, scrape the salt and garlic together with the knife's edge until it mixes to a paste. Add the garlic paste to a small bowl along with the other spices and the olive oil. Mix them into a smooth texture (you may have to add a little more oil if it's still a little dry). Cote the tenderloin with the wet spice rub and place it on a greased baking sheet. Roast at 400 degrees for 35-40 minutes or until a thermometer in the thickest part of the tenderloin is at 125 degrees (medium rare). Cover and rest the tenderloin for 15 minutes before carving to serve.
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