Venison

[sadie147]

Just got back from the cottage with a few pounds (oh about 50..we'll be giving some away i think :yikes ) of venison roasts that someone has given us..though i've tasted it before i've never actually cooked it myself..anyone have an good tips or recipes ideas? I understand that it can be quite lean and dry out easily...

[Dieselbud]

Re: Venison

Just got back from the cottage with a few pounds (oh about 50..we'll be giving some away i think :yikes ) of venison roasts that someone has given us..though i've tasted it before i've never actually cooked it myself..anyone have an good tips or recipes ideas? I understand that it can be quite lean and dry out easily...

it all depends on the cut............. venison can be really tender (that't the backstrap, better than any filet mignon you'll buy) but it can also be tough and dry. It is a healthy alternative to any red meat in any recipe.

Here is a good website for tips on cooking venison.........

http://www.jakeslakefarm.com/ccooking.html

if you happened to get backstrap, let me know. I made some last week that was to die for

[msnicksmom]

Lucky, lucky you. All I ever did was toss it in the slow cooker w/French Onion soup. Last hour of cooking toss in some chopped mushrooms, good ones, not the white buttons.

Then pull meat out and make gravy. Low carb I would dump it in to a sauce pan and reduce some and add some cream.

YYYYYuUUUUUUMMMMM. I am so jealous!

Did you try some fondue?

[NulloModo]

Venison tends to be a rather lean meat, so, unless you are dealing with an already tough cut, go for fast cooking methods and make sure not to overcook it, or else it will dry out.

For a tenderloin try wrapping it in bacon and oven roasting, or just sauteing it in a pan and then making a simple reduction from the carmelized bits after you take it out. The flavor is a little earthy and it goes really well with mushrooms, onion, sage, rosemary, and other nice earthy herbs.

[sadie147]

it all depends on the cut............. venison can be really tender (that't the backstrap, better than any filet mignon you'll buy) but it can also be tough and dry

well they were cut by a butcher then wrapped and marked..i've looked thru them they're pretty much all marked either sirloin, neck, loin or blade it looks like? any idea if the backstrap could go by a differnt name? I'm not sure that i've looked thru them all (i literally have a garbage bag full!)

Those ideas all sound amazing..I've got enough i'll probably try them all..

[Dieselbud]

it all depends on the cut............. venison can be really tender (that't the backstrap, better than any filet mignon you'll buy) but it can also be tough and dry

well they were cut by a butcher then wrapped and marked..i've looked thru them they're pretty much all marked either sirloin, neck, loin or blade it looks like? any idea if the backstrap could go by a differnt name? I'm not sure that i've looked thru them all (i literally have a garbage bag full!)

Those ideas all sound amazing..I've got enough i'll probably try them all..

LOIN!!!LOIN!!!LOIN!!!LOIN!!!LOIN!!!

OMG you are SO lucky!!! We got our deer butchered, and I thought we had a ton of backstrap, so I gave 2 packs to a friend. Turns out, there were only 4 packs of it, and I only have one left. I am saving it for hubby's birthday next week.

Here is how I prepared it, not a lie, it is fanTASTIC!!!

(I left out the bacon, I do't mind my meat a tad dry)

http://www.wvtrophyhunters.com/venison_backstrap.htm

[sadie147]

Wow that's great..i had grabbed all the loin out of the bag since i figured that it would be the best cut.

Thats an awesome website as well. I really like the bacon idea. I've taken out a roast to defrost for tomorrow. I'll let you know how it goes.

Thanks again!bvg