Send me your recipe(s).
Marinated Cube Steak (Venison)
1 to 3 lbs of venison cube steak
1 to 2 bottles of Italian Dressing (I use Fat Free)
I think it is best if you marinate the cube steak in refrigerator over night. Then grill the cube steak on grill. Toss a salad, bake or boil some potatoesand have a wonderful meal. This is our favorite way to fix venison. SQ
This addition was sent to me Robert Osman
If you add 1 shot of Blackberry Brandy to the Italian dressing you are sure to be in for a delicious suprise.
This recipe was sent to me by Mike in TX
Barbecued Backbone
Cut the backbone in front of the back legs and behind the front legs, you get a cut containing the best cuts of the venison, the tenderloin and backstraps.
1 venison backbone with tenderloins and backstraps
Favorite marinade:
1 2-liter bottle Pepsi
1 quart Heinz distilled white vinegar
1 cup lemon juice
1 cup cooking oil
1/2 lb. bacon
Mix the Pepsi and the marinade in a large roaster. Place the backbone in the roaster and refrigerate for four hours. Mix vinegar,lemon juice and cooking oil in spray bottle. Place the backbone on a hot grill. Place the bacon across the backbone and hold down with toothpicks. Cook over hickory chips and spray often with mix you made to prevent the meat from drying out. Mix the Pepsi and the marinade in a large roaster. Place the backbone in the roaster and refrigerate for four hours. Mix vinegar,lemon juice and cooking oil in spray bottle. Place the backbone on a hot grill. Place the bacon across the backbone and hold down with toothpicks. Cook over hickory chips and spray often with mix you made to prevent the meat from drying out. Mike in Tx
Grilled Venison Roast
5 lb. venison roast
1/4 lb. salt pork, sliced into thin strips
3-4 garlic cloves, (slivered)
1/2 c. honey
1/2 c. soy sauce
1 c. orange juice
2/3 c. ketchup
1 c. wine vinegar
1 tsp. dry mustard
1 tsp. paprika
Salt and pepper to taste
Cut slits in roast and insert strips of salt pork and slivered garlic cloves. Balance roast evenly on rotisserie spit. Brush generously with basting sauce. Cook over low to medium flame for 3 to 4 hours. The best way to tell when done is with a meat thermometer inserted in the thickest part of the meat and 145 degrees is rare and 175 is well done.
This recipe was submitted by Jim Moore
Smoked Venison Roast
Southern Rub
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup corn sugar (get at beer supply store)
2T salt
2 t dry mustard
1 t cayenne
Defrost roast. Sprinkle on rub. Rewrap and put in fridge for several hours (preferably overnight). When ready to cook, take out of fridge,sprinkle on more rub, and let sit for an hour.Get smoker ready and up to 200 degrees. Smoke (I use hickory or misquete) for about 1 hour to 1.5 hours per pound. Take off, let rest for fifteen minutes, slice, and eat up. Best venisonroast I ever had.
Roast Venison in Steam Jacket
A popular method of roasting venison in the bush - that gives mouthwatering tenderness to the meat every time - is slow baking in a jacket of flour and liquid, over a bed of coals. Here, the meat is slit in two or three places and fat pork or strips of bacon tucked in. Then, a good, thick paste is made of flour, a bit of vinegar and water - or cider, beer, whiskey, or crushed with berries. I like to add the berries anyhow - for their flavor. Cover the meat with the paste and stir the fire down to a bed of glowing coals, banked up on the sides to keep the fire protected. Some folks even make a thick mud shelter to help hold the heat. (City folks, of course, have their barbecues.) Roast for two or three hours, 'cording to size, turning and adding more coals if needed. When done, the jacket will be charred and flake off easily, the meat moist and delicious. This is a good way to cook other large game too, that is not as tender as young venison, like moose meat, buffalo, or bear. Leave out the fat stripping with bear meat, as it is naturally fat. Just cut off the heavy fat (that is very strong and gamey) and rub over with fresh fat before coating.
This recipe was sent to me by Billsd
Grilled Venison Chops
Chops per people cut thick
Marinate in teriyaki sauce to cover in one gallon zip lock bag. Add crushed garlic to taste, ground white pepper, oregano. Turn bag often, place meat over hot coals cook until done. No dish to wash and easy to transport!
Stephen's Venison Burgers
2 lb Ground Venison
1/4 cup Moore's Marinade
1/2 pkg. Saltine Crackers
1 ts Pepper
1 ts Garlic Salt
3 Jalapeno Peppers Chopped
Place Saltine Crackers in zip lock bag and crush using palm of hand. Mix all ingredients in large bowl. Patty venison into 3/4" thick patties. Place patties on hot grill. Cook for 4 to 5 minutes; turn and cook to desired doneness. Serve on rolls with your choose of condiments.
Tip: Try a little Tabasco New Orleans Style Steak Sauce on your burgers.
This recipe was sent to me by Bill aka LNGBRD
Venison Recipe (Stuffed Tenderloin)
1 tenderloin ( deer or elk ) about 3 pounds
1/2 pound of favorite sausage
1 cup of favorite salsa
Italian dressing
Trim loin and cut into about 8 inch pieces length wise. Insert a knife blade into loin to creat a whole running through the loin. Mix together sausage and enoough salsa to make a wet mixture, stuff loin with mixture. Marinate in dressing for about 1 hour. Cook on grill till done to your liking, slowly is best for it wont burn and the salsa mixture keeps it moist. ENJOY!
Spicy Smoked Venison for Garlic lovers
1 whole tenderloin or venison hind
two cloves of fresh garlic
Course ground black pepper
Hot 'n spicy Creole seasoning (I use Konriko brand)
Rinse the tenderloin lay it out on a cutting board and make cuts across the grain approximately 1/2 inch thickness that go approximately three-fourths of the way through the roast be very careful not to slice all the way through. If preparing a hind make 1/2" incisions approximately every two inches that go about 1/2 thickness deep (For less of a garlic taste you may rub the meat with crushed garlic prior to adding the dry seasoning). Very thinly slice your garlic cloves and then slip a slice or two between each of the slices of meat. Coat the entire roast liberally with Creole Seasoning and then sprinkle with course ground black pepper. I use a charcoal fire with Mesquite smoke chips to season. Hickory chips will work if you prefer. Place on smoker at approximately center rack, away from the direct fire with the slits facing up. I place a stainless pan of water close to the fire between the fire and below the level of the meat to maintain a moist heat. Maintain the smoker temperature at approximately 350° Fahrenheit and follow your smoker manufacturer's recommendation of time for desired doneness for the particular sized cut of meat you are smoking. Using a tenderloin I usually smoke it 45 minutes then flip and smoke another 15 to 30 minutes depending upon its size. I check the meat and aim for medium doneness adjusting my cooking time as necessary. If this recipe is used with larger cuts of meat such as a hindquarter expect much extended cooking time ... several hours of time.
WARNING: guard your fingers ... a "feeding frenzy" is about to begin.
This recipe sent in by Mike McMillan
Deer Steaks
3/4 of a inch thick deer ham or loin steaks
marinate:
1/2 cup soy
1/2 cup Italian salad dressing
1 to 2 table spoons of A/1 sauce
1/2 teaspoon hickory liquid smoke
salt
pepper
garlic I like a lot myself
marinate 2hrs
A/1 sauce ads the kick to to the marinate sauce. grill over hot coals a few minutes on each sides , try and leave some pink in the middle
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