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

[ozark_ghost]

Tenderloin/back-strap wrapped in bacon and fried until medium rare with salt pepper and sage. Great eating! Even the wife loves it done this way and she is not a great fan of wild game.

[Mikechurch57]

If you mean fried Loins and backstraps....I 100% agree...had some last week....it's better if the deer meat is less than 2 years old for tenderness

[charlie elk]

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!).

NO SKUNK eating! UGH! Yuk! Nor any canine or cat.

[jhjimbo]

Another thing I do with venison cuts destined to be ground, I mix in some good ground beef. Not beef or pork fat, I think that turns some people off.
The beef ground with venison helps hold it together on the grill and tempers the taste of the venison some for those who may not be crazy about venison.
Most people who don't like venison tried some that was not handled and cooked properly or never tasted it at all. This way of making burgers gets past their prior negative experience.

[charlie elk]

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.

Oh, and I'll throw in all the rave reviews you need.

[charlie elk]

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.

Since you grind it all. How about we trade? I'll give you 2 lbs. of whatever cut you want for each pound of tenderloin and back straps.

[huntfishtrap]

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 could make a joke about Missourians and eating coon and possum, but...I think I'll pass. Lol. Raccoon would be about the last thing I'd eat before starving. Maybe it's just that I've seen so many coon carcasses after trapping and skinning them for years, or maybe it's how greasy they are, but I just find the thought of eating coon repulsive. Possum too. I took a DNR trapper-education course when I was a kid, and at the end of it they gave away a booklet with all kinds of tips and tricks and stuff in it. But at the back of the book they had recipes for preparing all kinds of furbearer meat, including, believe it or not, fox, coyote and even SKUNK! I don't know about you, but I would have to be pretty dang desperate before I would even think about eating a skunk.

[charlie elk]

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

[4everAutumn]

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.

[Buckshott00]

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

[pineywoods]

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.

[4everAutumn]

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!

[JM]

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!).

[huntfishtrap]

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.

[huntfishtrap]

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.