Revvy

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Tenchiro

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Rub it with a little olive oil, sea salt and fresh ground pepper and throw it on the grill over some hickory wood. Cook it six minutes per side, let it sit for 10 minutes after you pull it from the heat and serve it with a baked potato or salad or something.

I mean umm, I have heard some horror stories about tainted venison this year. Better ship it to me for safe disposal.

jamescb77

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send it to me and ill take care of it

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working on upgrading to electric if someone would liek to brew me some i would be more than happy to pay for all the ingredients and come help out. Let me know if your near Vincennes Indiana

Revvy

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NO!!!!


(I've been promised venison by people for 2 decades....but after they promise me they always seem to have bad hunting streaks...I was beginning to think I was a jinx or something....I did a homebrew tasting for this guy a couple weeks back-He's one of the faulty members of the med school-and he delivered on his promise...and he loved my beers...so If I keep supplying him, then just maybe.)

Wow Tenchiro, I never expected something so simple...I always hear people marinading in strong stuff to kill the gaminess....hmmmm

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Ooompa Loompa

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I agree, although I haven't the slightest clue what you should marinade with. All the deer steaks I've ever had that were cooked like mentioned above were too gamey for my tastes......edible, but not very good. And as far as the ground stuff goes I think chili would be an excellent use.

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Tenchiro

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Personally I like the flavor of venison, and with any good cut of meat I tend to keep it as simple as possible. With poor cuts of meat I am all about the marinades however.

EDIT - For marinades, people seem to favor Worcestershire/soy based marinades for venison. If you do go that route I would still cook it over Hickory though.

r2eng

Recipes 

Whatever you do, do not over-cook the steaks. Remove the fat, and as said above, rub with olive oil.

I am an avid hunter, and all venison is tasty: Deer runs the most chance of being gamey. Elk and moose are best!

Basically, any typical steak marinade or rub works well, and I always use a bit of sage and celery salt. A nice fresh cherry, blackberry or blueberry sauce made with a bit of vinegar works nicely, too.

Just did that with some moose loin... yum!

Eric

Revvy

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Drool!!!!!!!

(thanks for the tips)

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Evan!

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Man, what kind of cuts do you have anyway? I cook all my cuts differently. You said "steaks"...but what kind? I'm a huge fan of venison backstrap medallions sauteed rare with a port-cranberry pan sauce. But short of that, just like everyone else said, do NOT overcook it. Rare is best. Overcooked venison is like chewing on a baseball glove because there's virtually no fat on the bastids. If you have a roast, then a crockpot long-slow braising is excellent. Make a stew or a chili with any cuts you want to turn into stew chunks, they work very well. And don't worry about the gameyness...it's minimal as long as it's not over- or under-cooked, and the gameyness you do get is actually very GOOD! Drink it with a nice cabernet franc from the Loire valley. werrrrd.

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Revvy

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Arrrgh....I just looked at the package and they're just labeld "steaks."

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