*calling all game cooks*

[josh.schreiber]

I have had half a dozen venison tenderloins in my freezer since January. Due to one bad venison dish (REEALLLY gamy ground chuck)I was just too intimidated to try again. Well, last night decided to give it another go. Thawed and marinated one of the 'loins for about 13 hours. I just threw in whatever sounded good: worcestire, olive oil, garlic, basil....
Some of the best meat I've ever done.
I was wanting to see everyone else's favorite backstrap recipes (or any cut of venison for that matter). cant wait to try it again!

 

[Guest]

Josh one of my favorites for back straps is to marinate in Kraft House Italian salad dressing and add about a cup of extra virgin olive oil. Slice the straps into one inch thick steaks. Marinate at least overnight or even longer. Fire up your grill and get it hot and then let it get hotter. We like our meat rare to medium rare so I only grill it for about 2 minutes per side. It will flame pretty big when it hits the hot grill because of the oil so be careful. You can cook it longer if you need it more done but the tenderness goes away the more it is cooked. The dressing will remove much of the gamey taste.
If you shoot does instead of those big old tough rutting bucks then the gamey taste is cut way down.

 

[mallardecho]

Ummmm, fesh tenderloin over charcoal, Ummmmm sounds good. Try the 1" steaks wrapped in bacon over charcoal just like a filet.

 

[hoggerhead]

Try cavendars greek seasoning, its the BEST!! Along with allegro game tame marinade, you can get it in bi-lo or walmart.

 

[AThornton]

marinate in anything that tickles your fancy....dale's, moore's. italian, poppyseed, whatever.....at least 6-8hrs, then wrap in bacon and grill. while they are grilling, take some squeeze butter and just put a little on each piece. doesnt take much, but it melts and soaks into the meat/bacon while it cooks and it is incredible.

theres NO WRONG WAY to cook a backstrap

 

[bd angler]

Slice it thin, tenderize with a meat hammer then fry it with salt and pepper. Serve with biscuits, fried potatoes, gravy, and eggs. It does not get any better than that! emoHungry

 

[Bprice]

I would marinade mine in Kraft's Spicy BBQ for at least 5 hours, get the grill extremely hot. I sear for about 100 seconds on each side, because I like mine rare.

 

[josh.schreiber]

man all those sound great. thanks for the tips. i'll probably do a couple saturday evening.

 

[churly]

You guys sure like seasonings! Man, you ought to try to age your deer(like they do most beef). An aged deer loin is the best piece of meat ever and just needs a quick marinade of redwine vinegar and garlic then cook hot and quick.

 

[Hagen]

For all you folks that like bacon wrapped meat. Try making a pocket in the meat and stuff in some cream cheese and a few sliced halepeno peppers before you wrap it in bacon. For marinade of most things i use either zesty italian dressing or dale's. Lemon zest is something i have been playing with lately also.

 

[Guest]

churly - 8/8/2008 7:30 AM

You guys sure like seasonings! Man, you ought to try to age your deer(like they do most beef). An aged deer loin is the best piece of meat ever and just needs a quick marinade of redwine vinegar and garlic then cook hot and quick.

When I was processing deer I let them hang for a minimum of 14 days. The best deer meat I ever put in my mouth had been aged 29 days. They really don't even need marinade. Just a little salt,pepper and garlic and a hot grill.

 

[hoggerhead]

cheez - 8/9/2008 9:27 AM

churly - 8/8/2008 7:30 AM

You guys sure like seasonings! Man, you ought to try to age your deer(like they do most beef). An aged deer loin is the best piece of meat ever and just needs a quick marinade of redwine vinegar and garlic then cook hot and quick.

When I was processing deer I let them hang for a minimum of 14 days. The best deer meat I ever put in my mouth had been aged 29 days. They really don't even need marinade. Just a little salt,pepper and garlic and a hot grill.

The bad thig now days with processors is they dont let the deer hang at all. I took a doe down last year to deermaster and they called 2 days later saying it was ready. I couldnt believe it, and It was by far the bloodiest meat i ever had. Tasted like crap unless you marinated it overnight.