deer meat
Aug 9, 2016 16:46:11 #
have a tenderloin made from deer. how should it be cooked. right now wife has it in oven with onions, salt, pepper, and water in pan
Aug 9, 2016 17:05:48 #
Although I haven't done it recently, I almost always cooked venison on the grill. I marinate it in Italian dressing overnight then toss it on the Barbie. When pan frying, you will need good olive oil; venison is quite lean so not much in the way of fat to aide in cooking.
Aug 9, 2016 17:42:24 #
I've shot a couple of deer in my time with an 06 and a 7100. 
I always made either sausage or burgers with it, mixed it with either beef or pork.
I always made either sausage or burgers with it, mixed it with either beef or pork.
Aug 9, 2016 18:36:26 #
mickeys wrote:
have a tenderloin made from deer. how should it be cooked. right now wife has it in oven with onions, salt, pepper, and water in pan
Could have put carrots along with the onions, roasting is a old time way to prepare venison. Hope you don't overcook venison as it will be tough.
Aug 9, 2016 18:41:42 #
My favorite is a marinade made of tomato paste and soy sauce. marinade for about 5 hrs or over night. Do not over cook (people want to cook the "wild out of venison") cook it slow on low heat....serve with wild rice.....good luck!
Aug 10, 2016 06:29:55 #
mickeys wrote:
have a tenderloin made from deer. how should it be cooked. right now wife has it in oven with onions, salt, pepper, and water in pan
Here is one of my favorite ways of enjoying venison tenderloin! First I slice into 3/4 to 1 inch thick chops and then I use a recipe as on this website! Delicious!
http://community.deergear.com/recipes/italian-fried-venison-backstrap/
Aug 10, 2016 06:57:10 #
I was in a pub the other night and fella comes in and says to me, "I've got four front legs and four back legs from a stag, £30.00"
do you reckon that's 2 deer ??
do you reckon that's 2 deer ??
Aug 10, 2016 07:11:53 #
bigalw wrote:
I was in a pub the other night and fella comes in and says to me, "I've got four front legs and four back legs from a stag, £30.00"
do you reckon that's 2 deer ??
do you reckon that's 2 deer ??
Too many pints!
Aug 10, 2016 07:24:26 #
mickeys wrote:
have a tenderloin made from deer. how should it be cooked. right now wife has it in oven with onions, salt, pepper, and water in pan
Do not overcook it. Venson has no fat. Med rare. If it's in the oven, why ask???
Aug 10, 2016 08:30:11 #
Bear2
Loc: Southeast,, MI
tramsey wrote:
I've shot a couple of deer in my time with an 06 and a 7100.
I always made either sausage or burgers with it, mixed it with either beef or pork.
I always made either sausage or burgers with it, mixed it with either beef or pork.
Ditto, & ditto; the 06 & a 7000, or a 7200.
Duane
Aug 10, 2016 08:56:40 #
mickeys wrote:
have a tenderloin made from deer. how should it be cooked. right now wife has it in oven with onions, salt, pepper, and water in pan
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Some type of tomato base always helps the taste of venison or I should say that a tomato base masks the wild taste of venison.
Aug 10, 2016 09:04:04 #
Zone-System-Grandpa wrote:
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Some type of tomato base always helps the taste of venison or I should say that a tomato base masks the wild taste of venison.
Some type of tomato base always helps the taste of venison or I should say that a tomato base masks the wild taste of venison.
If you want to "mask" the taste of venison why even bother??
Aug 10, 2016 10:30:25 #
I've harvested many deer in my life and I have never had venison that I didn't know was venison and never did like it. I just can't get past the gamey wild taste. But, that being said I gave my game to an outfit called, "feed the hungry" so it was never wasted.
Aug 10, 2016 10:43:35 #
Brown on both sides in olive oil. Place in oven dish and pour a can of Cream of Mushroom soup (do not add water) over the meat and bake at 300 or 350 degrees until tender and done. Usually about and hour, but varies with meat and oven.
Aug 10, 2016 11:33:49 #
RichieC
Loc: Adirondacks
micolh wrote:
Do not overcook it. Venson has no fat. Med rare. If it's in the oven, why ask???
I'll repeat this astute and accurate advise! In order for you to enjoy eating it... keep it medium rare... or even less! Otherwise it will turn into very dense and tough leather. If you find med rare too rare... and want to finish it- cut off a slice and cook that slice to order... that way you can return and get another slice after you ruin that first one! LOL
Deer is gamey if it was not cooled down fast enough. Beef, if left uncooled, would likewise taste gamey- like if left ungutted, dragged for an hour, then strapped to a warm hood or warm truck bed, only to be cooled down after pics etc. The proper way is once down- its nothing but quick work to get it cool- their fur is hollow and exceptionally well insulated, keeps them warn in -30°F ( or less) sleeping on the ground and will retain heat! Cavity propped open and a bag or two of ice stuffed in. That's how all domestic animals are treated- there is a reason for it.
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