Venison recipes

[jeu17]

What are your favorite go to recipes?

 

[jrbarnes9972]

We've been making stir-fry a bunch lately. And Shank tacos

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[BLJ]

I make “steaks” (really just random chunks of meat) from the rear quarters and backstraps.
Marinade in the cheapest fat free Italian dressing you can find for about 2-3 days in the fridge.
Salt, pepper, garlic powder both sides and grill until you like it.
Slice thin and put it on some tortilla shells with some blue cheese and sautéed mushrooms. Ooooooo doggy.

ETA. Any member who posts recipes or recommendations without pictures should be banned.

 

[Fireflyfishing]

Blackstrap Steaks via Sous Vide:

• Season steaks with Salt, Pepper, Garlic Powder, and Onion Powder.
• Bag up a couple of steaks. Leave them rather large. IMO sous vide works better when the cuts of meat are larger.
• Include a few tablespoons of butter, sprigs of thyme and rosemary.
• Cook steaks via sous vide to your preference. A couple of hours at the desired temp should do the trick.
• When the cook is complete, grab the sprigs and steaks from the bag. Keep any juices from remaining in the bag.
• Get a pan ripping hot and add lots of butter and the sprigs from the bag. Sear the steak in the pan while spooning herbed butter mixture over the steak. Don’t over due it as game meat cooks fast and you can over cook the meat during this process.
• Let rest for a few minutes and slice the steaks cross grain. Pour the bag dripping over the steak and serve.

Good butchering starts in the field. Crappy prepared meat out in the field translates to the dinner table…

 

[sram9102]

Blackstrap Steaks via Sous Vide:

• Season steaks with Salt, Pepper, Garlic Powder, and Onion Powder.
• Bag up a couple of steaks. Leave them rather large. IMO sous vide works better when the cuts of meat are larger.
• Include a few tablespoons of butter, sprigs of thyme and rosemary.
• Cook steaks via sous vide to your preference. A couple of hours at the desired temp should do the trick.
• When the cook is complete, grab the sprigs and steaks from the bag. Keep any juices from remaining in the bag.
• Get a pan ripping hot and add lots of butter and the sprigs from the bag. Sear the steak in the pan while spooning herbed butter mixture over the steak. Don’t over due it as game meat cooks fast and you can over cook the meat during this process.
• Let rest for a few minutes and slice the steaks cross grain. Pour the bag dripping over the steak and serve.

Good butchering starts in the field. Crappy prepared meat out in the field translates to the dinner table…

This is the way. The sous vide makes all steaks very easy to get correctly cooked.

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