I was just given about a 2 lb. piece of frozen venison and really don't know how to cook it. I've never cooked game before. I was told it was from the back and was quite desirable. Anyone have thoughts on what I might do with it? Thx.
if you make little cutlets, use this tenderizer: http://www.instawares.com/omcan-meat-...
my nephew does this, and dusts with some seasoned flour and then pan fries them. very tasty. ( i guess you could marinate in between the tenderizing and dusting).
a lot of european recipes will include juniper berries in the marinade.
oh, and last easter, a friend brought some roast au jus to share with us in our church volunteer center. she had marinated it and used a cooking bag. it was some of the best venison i'd ever had -- flavorful, tender, and very juicy. it apparently was also from a younger deer, which affects flavor and texture....
The backstrap is as tasty as any beef tenderloin if not more. A friend just prepared some of his deer backstrap which was done on a smoker for 45 min at 225-250*, It came out medium rare with great flavor and no gaminess. Just salt and pepper as seasonings and a little pecan wood but just a little.
I had never been a fan of venison but I am convert to this cut. Just wonderful
Yum, I'm jealous. I wonder if you could sear that in cast iron and then finish it in the oven.
My favorite preparation of venison so far is what my sweetie taught me. Rub the meat with good cajun seasoning, sear it, do NOT overcook it-- you want it rare--, and then deglaze the pan with some dried tart cherries and black currant mead. Dry cherry wine or port or even a fruity syrah would work well, too. The heat with the sweet is splendid.
Desirable as in tenderloin? We cook wild meat all the time (caribou, elk, bison, muskox etc). All share one characteristic which is they are very lean and easy to overcook. They all marinate wonderfully. Our favourite is to use a greek type marinade (oil, lemon, garlic, oregano and salt and pepper). Cook for much less than you think. For example we get caribou or musk ox frenched rack and cook them for no longer than 25 minutes at 350 degrees. You cannot cook this meat past medium rare or it will be dry. We also make carpaccio and tartar from the meat to rave reviews.
If you did not luck out and get a primo piece like that, one idea that I thought was fantastic was brought to our attention by a chef friend. His challenge at a northern meat themed evening was to cook a poorly butchered caribou roast. I had tried to make this cut anything but dry and gamey with no success. He took a pig skin from the local butcher and drapped it over the roast and slowly cooked it in a counter top roaster. It was a big hit.
I have to admit though: venison makes THE best sausage. You can take a shot at that too.
I am blessed to have a son who is an avid hunter and who provides me with every variety of wild game. He and his wife and child eat meat from domestic sources only rarely, typically about twice a year. Their diet is otherwise entirely based upon wild game for protein.
Of all the advice you will ever receive about cooking wild game, including venison, the most valuable is to avoid over cooking it.
Rather than go into a lot of detail from my own experience, let me invite you to visit this site:
for the best information I believe anyone could give you about your pending adventure with venison.
Best of luck ...