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What's your favorite cut and dish of venison? Mine would have to be chicken-fried steak.

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  • What's your favorite cut and dish of venison? Mine would have to be chicken-fried steak.

    What's your favorite cut and dish of venison? Mine would have to be chicken-fried steak.

  • #2
    I use prime cuts of venison, cut it in small cubes and use it in my Chili. Even the anti-hunters ask for seconds.

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    • #3
      Tough question or tough decision.
      Tenderloin
      Rack of Venison, cooked and served as you would prime rib

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      • #4
        My favorite is the tenderloin. I like to roll them in olive oil and coat them in Greek seasoning. Let them sit overnight and throw them on the charcoal grill. Cook them rare and you can cut them with a fork. I wish the whole deer was made out of that meat!

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        • #5
          A lot of people go for tendrloins and backstrap, but I find myself prefering what mom cooked. I love myself some venison (or buffalo or beef), barley, and vegetable soup; just the way mom used to make it.

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          • #6
            I would have to choose the tenderloin. I never freeze them. They are cooked simply in butter with salt and pepper in a screaming hot cast iron skillet. They come out rare and served with a salad, dinner rolls, and a fresh vegetable.

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            • #7
              Originally posted by DSMbirddog View Post
              I would have to choose the tenderloin. I never freeze them. They are cooked simply in butter with salt and pepper in a screaming hot cast iron skillet. They come out rare and served with a salad, dinner rolls, and a fresh vegetable.
              Same here. Nothing but salt and pepper for me on any cut. I like to taste the venison.

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              • #8
                Originally posted by DSMbirddog View Post
                I would have to choose the tenderloin. I never freeze them. They are cooked simply in butter with salt and pepper in a screaming hot cast iron skillet. They come out rare and served with a salad, dinner rolls, and a fresh vegetable.
                I almost picked the tenderloin myself. Had a meal of them last night in fact. I personally tend to prefer things a little more seasoned, so I marinated them in a hickory-smoke marinade for about 8 hours, then fried them up in a skillet with black pepper, garlic and chopped shallots. Can't say I've ever had a better meal.

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                • #9
                  Originally posted by 4everAutumn View Post
                  My favorite is the tenderloin. I like to roll them in olive oil and coat them in Greek seasoning. Let them sit overnight and throw them on the charcoal grill. Cook them rare and you can cut them with a fork. I wish the whole deer was made out of that meat!
                  Isn't that the truth. I wish the tenderloins were the size of the backstraps! I had a meal of tenderloins last night in fact. I marinated them in a hickory-smoke marinade for about 8 hours, then pan-fried them with black pepper, garlic and chopped shallots. Turned out mighty dang good if I can say so myself.

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                  • #10
                    I would say the tenderloins since we always eat them as soon as the deer is killed. Nothing like eating venison with your friends after a full day of hunting. Just picked up a book yesterday at a garage sale on the way home called "500 wild game & fish recipes," so maybe I'll find a new favorite. Even has recipes for oppossum and raccoon(not so sure I'll be trying any of them out!).

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                    • #11
                      Originally posted by 4everAutumn View Post
                      My favorite is the tenderloin. I like to roll them in olive oil and coat them in Greek seasoning. Let them sit overnight and throw them on the charcoal grill. Cook them rare and you can cut them with a fork. I wish the whole deer was made out of that meat!
                      All this tenderloin talk made me go down and dig around to see if I had any left in some far uncharted corner of my freezer. I knew I didn't because I cooked all I had for my son's birthday on the 19th. It was worth a shot though. I still have a couple of tags so I'm hoping for the best before the 10th. Might have to give your pan frying a shot!

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                      • #12
                        I turn all my deer into burger---nothing added---and love it in Chili, lasagna, meatloaf, spaghetti, etc. Like JHP, I use prime cuts for stew meat and get rave reviews.

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                        • #13
                          1st pan seared tenderloin steak
                          2nd roast made into pulled venison sandwiches.

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                          • #14
                            Originally posted by JM View Post
                            I would say the tenderloins since we always eat them as soon as the deer is killed. Nothing like eating venison with your friends after a full day of hunting. Just picked up a book yesterday at a garage sale on the way home called "500 wild game & fish recipes," so maybe I'll find a new favorite. Even has recipes for oppossum and raccoon(not so sure I'll be trying any of them out!).
                            I would imagine raccoon would be about like eating a miniature black bear. 'possum though, I'm not so sure. I might have to pass on that unless I was starving. I have always wondered about woodchuck and beaver. Beaver jokes aside, I have never eaten either and their meat always looks pretty good.

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                            • #15
                              Originally posted by JM View Post
                              I would say the tenderloins since we always eat them as soon as the deer is killed. Nothing like eating venison with your friends after a full day of hunting. Just picked up a book yesterday at a garage sale on the way home called "500 wild game & fish recipes," so maybe I'll find a new favorite. Even has recipes for oppossum and raccoon(not so sure I'll be trying any of them out!).
                              Small black bear is good description of raccoon, it's not as strong and oily as bear. Beaver and muskrat are not good eats. Woodchuck is like a large stringy squirrel if it was on a diet of greens. If the chuck was chucking wood then it's more like porcupine.
                              Bon Appetit

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