I have a backstrap soaking in buttermilk - it's been soaking since last night. How should I cook it when I get home?

why do people soak meat in milk?

I am officially jealous.

If you haven't tenderized it already, pound it out and dust with flour and fry them babies up. MMMMMMMmmmmmm good!

Buttermilk is supposed to reduce the gamy taste of venison. And tenderize it. At least that is what I was told.

then eat beef.

Blech...no likey!!!

don't use flour, try italian style breadcrumbs, then fry it...

Venison is leaner. And I have a lot of it to eat. Besides, I did not say that buttermilk "makes venison taste like beef."

Nevermind...but you're still cranky!

[This message has been edited by aggiebylegacy (edited 12/29/2004 2:45p).]

So I am basically going for a chicken-fired-steak-esque thing here?

Any good ways of cooking it without breading it?

cw,
If it is a whole backstrap then cut it lengthwise along it's entire length about halfway through the thickness, lay it open, put some cilantro and minced garlic inside, fold it back up and then wrap it in bacon and grill it. Use toothpicks to hold the bacon on.

Well, it isn't a whole backstrap but it is a good piece of one. That might work well.

No backstrap in my freezer, but one helluva lot of sausage. I think I am going to make gumbo with my venison for New Years Eve.

Use Bisquick to bread it up. Makes a nice thick crust when fried. I cut it with a little bit of flour as well, but not too much.

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So I am basically going for a chicken-fired-steak-esque thing here?

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cut in small pieces, fry it, serve with cream gravy...yummm

if the venison tastes gamy, the best thing to do is stop getting venison from people who can't field dress an animal properly.

yum

Beat the heck outta t.u.
Beat the HELL outta TEXAS TECH!!!!!

Look, game (ie deer) can taste gamey and it isn't necessarily the result of how it was field dressed. You people sure can be schmucks.

You can also cook them like dove breasts. Cut into small pieces, about 1.5 inch x 0.5 inch. Place meat on half a jalapeno, wrap with bacon and stick a toothpick through it. Season and grill.

You can also add a piece of cheese in between the meat and jalapeno.

Oh, and by "you people" I mean some of you people.

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if the venison tastes gamy, the best thing to do is stop getting venison from people who can't field dress an animal properly.

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Venison is meat from a deer. Deer is a game animal. Ergo, venison necessarily tastes gamey, regardless of the field dressing skill of the field dresser.

hth

Just about every venison dish on [www.foodnetwork.com] is breaded...tried to look for you, sorry.

Thank you, 12 guage!! That was sweet.

I've posted recipes for you and you never said I was sweet...I'm hurt.

[This message has been edited by aggiebylegacy (edited 12/29/2004 4:08p).]

ABL, thank you, too. But I don't even "know" 12guage and they looked for me.

try dipping the meat in hot sauce, then in the flour. SOunds crazy, but my friends always cook up their venison this way and it's YUMMY!

MOst of the time when venison tastes gamey, it's because it was not field dressed quickly enough and chilled quickly. Alot of people make the mistake of gutting the deer but not skinning, bleeding out, and chilling properly quickly. Not only does this delay intensify the gamey taste, but also increases the risk of spoilage. If you're gonna kill it, take the responsibility of processing it properly.

Class of 94 - We never lost at Kyle Field!

Sorry combat wombat but field dressing and also processing of the meat can affect the gameness. Gameness to some may just mean that it taste different than beef or pork. Breading and using bacon wraps are some of the most common ways to prepare the meat. Some marinate with the new Lawry's Marinades. And if all else fails go with the backup. A lot of worchestershire sauce, steak sauce or good old ketchup.

If we dont chicken fry it, we always seer it in bacon grease then pop it in the oven for just a few minutes and the outside is cooked from the grease but the inside is still red...damn it's good

Okay... I took a piece of the backstrap out of the buttermilk (will use the rest tomorrow) and cut it into medallions. Tenderized those and seasoned with a little bit of garlic powder and seasoned salt. Fried it in a very hot skillet with olive oil. Cooked in no time at all. Very good - yummmm-y!

This venison was very good and had a really good flavor. Buck shot it and field dressed it himself so I am assuming he did it all correctly.

BTW:

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Sorry combat wombat but field dressing and also processing of the meat can affect the gameness

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I know ot can affect the gameness. However, deer is game and as such does taste gamey. Field dressing it is not what causes the gamey flavor. However, it can be made worse... I have had venison that was MUCH more gamey so I know.

[This message has been edited by combat wombat (edited 12/29/2004 8:46p).]

Frick,

I don't care how well you field dress and process your deer, it will still have a "gamey" taste.

Don't pass judgement on the guy because he says his backstrap has a gamey taste. Why in the hell do you think 90% of people cut their deer sausage with pork? Do you think all these people have no idea how to field dress a deer?

Tell me, do you think antelope has a gamey taste?

Memo to all hunting snobs - get over yourselves.

I add pork to sausage mainly because of the slight fat that you need to put in the sausage. Why do they mix beef and pork for sausage? Is it because the beef tastes gamey. Venison tastes like deer when properly processed. It should not taste like beef, pork or fish. Venison is venison. Venison does not need to be gamey. I have seen where "hunters" drive around with the deer strapped to the hood or on the little rack on the back of their huntung wagon. The quicker you can get it to a freezer or chilled down the better off. Let the blood drain out. Remove ALL fat. Have you ever eaten racoon? Remove all the fat and you can have some of the best BBQ meat. I do not know how many times I have cooked some wild game meat and the diners liked it mainly because I did not tell them what it was. I've had sirloin steaks that tated crappy, but maybe it was just gamey.

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I don't care how well you field dress and process your deer, it will still have a "gamey" taste.

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That depends ....... some are a lot worse than others, depending on the diet. I've found the South Texas deer to be "stronger" than most Hill Country deer due to some of their favorite browse. Ranchers that have deer self feeders tend to have the best venison.

Wombat - the leftover chicken fried backstrap is also tasty with bisquits in the morning, sort of a mini backstrap sandwich. (That's "samich" for CW)

i agree with NOT, if you've got to soak it you might as well just eat beef

I have pork mixed in with my deer because deer meat doesn't have enough fat content and thus would be dry by itself.

I have found that leaving deer meat packed in an ice chest and covered in ice for 3 to 4 days helps remove any gamey taste by allowing it to bleed out.

Using buttermilk or just plain whole milk is a common practice, although I don't do it myself.

Everyone has his/her own way to prepare venison and just because it ain't YOUR way doesn't mean it's wrong.