Venison Ideas

I have acquired some nice cuts (back strap? tenderloin?) of venison this week - and should have more to come. Other than throwing a roast in the crockpot or fixing chili, I haven't done anything with venison. Any ideas? BTW- I don't really have access to a grill or smoker.

I have acquired some nice cuts (back strap? tenderloin?) of venison this week - and should have more to come. Other than throwing a roast in the crockpot or fixing chili, I haven't done anything with venison. Any ideas? BTW- I don't really have access to a grill or smoker.

Hmmmmmm...someone must be cleaning out their freezer in preparation for the upcoming season.

If it is really tenderloin ("backstrap") then chili is an absolute waste of a good cut. Chops, if prepared properly, are my cut of choice. If you go with chops then plan to sear them very quickly and then cook to no more than medium. Anything more will result in a tenderness akin to shoe leather.

One big "hint" for cooking venison, regardless of the method of preparation, is to "marinate" the cut in whole milk for a few hours (3 or 4 hours for steaks or chops usually does it). Put it in an appropriately sized container, cover with milk and put a plate on top to keep the cut of meat from floating. This technique removes any and all "gaminess" from the meat.

Hmmmmmm...someone must be cleaning out their freezer in preparation for the upcoming season.

Bow season started Saturday and I am benefiting from my brother's lack of freezer space...

Somebody has blessed you with the very best cut at the best time! My own speculation is that the earlier one acquires hunted game in the season, the better...

Portion the loin into 2" wide cuts. Reserve the 'tails' for amuse' bouche. Pat them dry with paper towels. Bring your oven to 325 degrees. If you have an electric stove with a oven 'chimney' in the back left burner, place a sheet pan there. Also bring a large, deep sautee-pan lined with EVOO to just at smoking point. Salt and pepper your tenderloins and place them in the pan, taking care not to overcrowd the pan. Salt and pepper the other side. They are ready to be turned when they release from the pan without effort. Repeat on the other side. Remove from pan and let rest for 10 minutes at room temperature. This should produce a temperature just above medium-rare, ideal for wild venison. If you prefer it cooked more, place the tenderloins in the pan above the chimney- that they may gently upcook.

If you have to make multiple batches, I recommend deglazing in between. Add sliced onions, let them simmer until semi soft. Add button mushrooms and garlic and let sautee for 3-5 mins. Then add a cup or so of red wine, scraping up the crispy bits in the pan. Add another cup of stock (or water, if you have to) and bring to a boil. Add a teaspoon of corn starch slurry (1 tsp starch to 2 oz water) and then reduce heat, stirring constantly. Once thickened, pour into a gravy boat and keep on the back of the stove. Wash out your pan and begin again...

Oh yea... add chopped herbs, salt and pepper as you like!

My dad always made schnitzel with venison, super good and my favorite way to have it.

However, for the tenderloin he usually floured it and cooked in a bit of oil, just til browned. Then added equal parts milk and water to the pan and let it all simmer into a gravy. Onions and seasonings added along the way and served it with biscuits. Was always melt in your mouth tender.

Somebody has blessed you with the very best cut at the best time! My own speculation is that the earlier one acquires hunted game in the season, the better...

The flavor of venison is primarily affected by two things (a) the forage that has been available and (b) how the well the meat is cared for after the harvest. As an example a friend of mine harvested a mule deer in Montana (where their natural forage is sage) and it was the nastiest tasting stuff I've ever tasted...The sage was overpowering. On the other hand the deer I've harvested in Minnesota that spent their lives making midnight raids into the corn fields have all had wonderful flavor.