Venison steaks provide a delicious, lean alternative source of protein to beef or pork. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse The loin of the deer which is sometimes mistakenly called the back strap is the cut we will use. Deer Valley Farm: Venison Cooking Guidelines, Colorado State University; Cutting Up a Big Game Carcass; D.E. Mark on the outside of the package the cut of meat, the date, and how many people it will serve. Grilled Rubbed Venison Loin 1 whole venison loin; 2 tablespoons Worcestershire sauce; 2 tablespoons dried parsley; 2 teaspoons garlic powder I still make it when the opportunity presents itself." Cook on hot coals, like doing a beef steak. Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. advertisements are served by third party advertising companies. A fine-blade fillet knife does it best. Venison is flavorful, delicious, and healthy, provided it's cooked correctly. Be sure to put carrots in first, as they slide tight to the bottom next to the roast, so there’s ample space for all vegetables. Takes about 30 minutes for rare big pieces. Good appetite! Benson; June 2010, PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. Allowing a cleaned animal to hang in a cooler for several days in 35 to 40 degree temperatures is good for “aging” and tenderizing venison, too. Dust the venison cubes in flour or Bisquick, then brown meat, onions, mushrooms, carrots, bell pepper and celery in a large roasting pan or pot over medium heat. It is a very simple white cake recipe, that works very well as a special occasion cake, or for something simple. Cut turnips and mushrooms can be added too. You can even cook shoulder steaks from young deer if left pink. The key to a good venison pot roast is to get a hefty char on the meat before it goes into the slow cooker. Reduce the heat, add remaining ingredients and cook slowly with a lid on the pot for 3-5 hours. Cover the slow cooker and set on medium-low heat. Venison tenderloin can be cooked just like a beef loin. Start by dredging the deer tenderloins in the flour and then coat both sides in the egg wash and then into the panko. This is a classic Yankee venison pot roast meal, especially when served with a thick, homemade crusty bread. Copyright Policy Venison chops are among the most popular cuts of deer. Fire up the grill or a cast iron fry pan and prepare them like you would a beef steak. Using butcher’s twine, begin at one end tying a knot and then lay the string so it rests along the length of the tenderloin. Add inch-long peeled carrots, small whole red or new potatoes, and whole white boiler onions. Served in large bowls with lots of gravy ladled overtop. Grilling is a quick and easy way to prepare venison, which is quite lean and cooks rapidly. A.J. Serve with a nice dry red wine (Merlot, Burgundy, cabernet sauvignon), and toast the meal to the late A.J. The material appearing on LIVESTRONG.COM is for educational use only. 1. Reduce heat and remove meat and vegetables from the skillet. There are many recipes for deer meat one can use to bring out the very best in these tender cuts of delicious venison. So do it outside on high heat, in an iron skillet on a grill or side burner. Leaf Group Ltd. Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. How to Cook Venison Loin . Add wine and beef consume’ to the pan and stir, then add sour cream, mixing constantly until all three are thoroughly combined. Join other outdoor enthusiasts who already get great content delivered right to their inbox. A 2-to 5-pound venison roast is ideal, and be meticulous to trim off all game fat and sinew. Ribs are good smoked or grilled. Learn how to cook great Butterfly fish fillets . 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