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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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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.
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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
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Originally posted by JM View PostI 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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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.
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Originally posted by pineywoods View PostI 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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Originally posted by pineywoods View PostI 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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Originally posted by JM View PostI 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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Originally posted by JM View PostI 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!).
Bon Appetit
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Originally posted by JM View PostI 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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1st pan seared tenderloin steak
2nd roast made into pulled venison sandwiches.
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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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Originally posted by 4everAutumn View PostMy 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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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!).
Leave a comment:
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Originally posted by 4everAutumn View PostMy 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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Originally posted by DSMbirddog View PostI 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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