Comments

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  Chari Elam

  I use a lot of venison. The secret is tenderizing and beef broth. My favorite (well 2 favs), 1st tenderize any cut and cook it like liver and onions. Cut a whole onion in slices,stir fry in small amount of canola oil (approx. 1/4cup) for 6 or 7 min then add lightly floured venison covering each piece with the onions cook on med high till done, serve with homemade mashed potatoes and Pioneer brand brown gravy. Yumyum! 2nd once again tenderize well any cut of venison, slice in long thin slices, brown in small amount of olive oil with chopped onion and a little liquid smoke and granule beef broth, when browned , add 1 can cream of mushroom soup and a big spoon full of sour cream or cream cheese, reduce heat and cook on low for a good 15 min to make meat really tender. Add cooked med egg noodles and wa-la, strognoff out of deer meat. YUM! I truly cook it all the time Cheryll and as long as you tenderize it well it will substitute for beef in most recipes.

  over 2 years ago
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  Kimberly

  We deer hunt every year and make the loins and backstrap into this recipe. It is great on the grill.
  http://www.food.com/recipe/chunked-venison-8453

  Hope you like it.

  over 2 years ago
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  cheryll

  Great recipes. Can't wait to try them. Thank you so much.

  over 2 years ago
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  Kathleen

  Braise in beer, molasses, beef stock with some carrots, onions and a little garlic, and take plenty of time. That's what my brother does and it's great.

  about 1 year ago
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  Janet Anthos

  the following is my favorite - yummmm - http://www.epicurious.com/recipes/food/views/Roasted-Rack-of-Venison-and-Shallots-with-Dried-Cranberry-Gravy-10985

  about 1 year ago
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  Aaron Klemm

  If you have tenderloin/steaks, grill them to medium rare and make a sauce of soy sauce, balsamic vinegar, and butter. Beats just about any beef steak you can get. So. Damn. Good.

  about 1 year ago
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  Chef Leslie (Food on the Table)

  Here are some links to venison recipes plus I'll add one of my own:
  http://www.foodonthetable.com/search?q=venison For really good venison fajitas, I use the backstrap, marinate in 1 cup orange juice, 1/2 cup lime juice, handful of chopped cilantro, 2 Tablespoons soy sauce, 1 T. seasoning salt, 4 cloves garlic, 1/2 t. black pepper, a little cayenne (1/4 t.) and 1 t. oregano. Put it in a ziplock and marinate overnight. I either grill it off or roast it the next day. Very good with sauteed or grilled peppers and onions on tortillas!

  about 1 year ago