I searched, but it was only producing 2017 results even though I selected forever.

I tend to marinade steaks like a beef steak or like lamb, and ground in tacos, chili, and spaghetti.
Anyone have any recipes they are really proud of?

Venison Wellington
Venison Barbacoa

Nice. I had a venison crown roast at La Cantera a few years ago that was definitely in my top 5 all time eats.

Wife and I collaborated on a venison shepherd's pie last week with onions, carrots, celery and 50/50 venison/hamburger mix. She normally isn't big on venison but said it was the best shepherd's pie she had ever made or eaten

Post your recipe!

How can you have venison barbacoa if it's not cheek/head meat? That's like calling ground pork BBQ ribs.

Nevertheless, I usually just fry the backstrap.

Boil potatoes...as they are finishing up saute the onion, carrots and celery (chopped up obviously) with some butter and minced garlic. Once the onions turn clear throw in the ground meat and brown. I season the meat with a little Tony's, garlic salt and black pepper. Mash the potatoes however you like em, I add butter, a splash of milk, salt,pepper,spoonful of sour cream. Lightly spray a casserole dish and layer the meat mix, then potatoes, then cover with shredded cheese of your choice (we used cheddar because that's what was in the fridge). Throw in the oven at 350 for 20 mins uncovered. We ate half and froze the other half for a lazy day

Buck Buck Moose

Venison Fettuccini Alfredo = Best thing I have ever cooked! I will edit when I have time to explain what I do

Miiller's Smokehouse in Llano made some excellent venison/pork chorizo for us that is great in breakfast tacos and as taco meat.

Fried with mashed potatoes and gravy

ground venison works well for salisbury steaks.

I'm doing the venison crockpot chalupas this weekend.

Here's the best recipe I've ever tried and I've tried a ton of them. You will need 2lbs of deer steaks, two 2 inch thick ribeyes, coarse black pepper, salt and a half gallon of milk. Soak the deer steaks in milk for 24 hours. When you are ready to cook, rub the coarse black pepper and salt into your ribeyes. Heat your grill to 450 degrees. Put the ribeyes and deer steaks on the grill. Cook to until the meat reaches an internal temperature of 140 degrees. Take the ribeyes and deer steaks off the grill and let them cool for 10 minutes. The meat will continue to cook during this time. When you are ready to serve, put the deer steaks in a metal pan and put the ribeyes on plates. Take the ribeyes to the kitchen table for serving. Take the metal pan with the deer steaks and put it outside for the dogs to eat. I guarantee you this recipe will be a hit for you and your friends.

Blah, blah, blah. You're a crappy cook, we get it.

Oh contraire, my dogs love my cooking.

Can someone post their best fried backstrap recipe.

DeBoss said:

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Can someone post their best fried backstrap recipe.

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• Cut backstraps into about 3/4" thick medallions. You'll need 2-3 each per person.

• Marinade if you so desire - I typically use a Cajun Injector Creole Butter injectable marinade, but just marinade like normal - basically you want something to coat them so that the flour sticks to them well. I usually add a splash of Worchestershire sauce, or have the last couple of times anyway. I only marinade for realistically 10 or 15 minutes, however long it takes for me to get everything prepared to cook for the most part. If you don't want to marinade, soak in milk or buttermilk - same reason as above.

• Take medallions out of marinade, season with salt, fresh ground pepper and ground dried garlic

• Wrap in bacon, securing each end with a toothpick
• Bread in your flour
• Wash back in the marinade
• Bread again

Cook in hot coconut oil long enough to get a good golden brown on the flour. This is long enough to crisp up the bacon and give you a near perfect rare/med rare on your backstrap. I generally flip each medallion 2 times, but that's just me. Some folks only flip 1 time, others do more. Whatever floats your boat.

Gravy of your choice, garnish the plate with your sides, enjoy.

I'm going need more than 2-3 of those

Does coconut oil not affect taste? I just bought some and have never used it before.

It has a slight taste, but you notice the lack of the corn or canola oil taste more in my opinion. It does better in high heat too. I've even used avacado oil. Some take a little getting used to, but it's often more about the absence of what you are used to in flavors.

Everything is better with lard.

Beckdiesel03 said:

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Does coconut oil not affect taste? I just bought some and have never used it before.

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I have never noticed a change in flavor. To me it is pretty neutral, less so than vegetable, canola or,peanut oil. Not as good as olive oil, but much cheaper. And supposedly better for you if you are into that.

Please pardon me for the name of the site I'm about to link, but I made this curry with venison instead of beef and it was outstanding.

http://pinchofyum.com/thai-yellow-curry-with-beef-and-potatoes

CTGilley said:

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Venison Fettuccini Alfredo = Best thing I have ever cooked! I will edit when I have time to explain what I do

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Watchlisting this thread for this recipe! Patiently waiting Gilley...no pressure.

CTGilley said:

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Venison Fettuccini Alfredo = Best thing I have ever cooked! I will edit when I have time to explain what I do

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Sorry I forgot

Cook Noodles

Saute Onions Mushrooms then cook down a box of spinach. Add Alfredo sauce and any additional seasonings and let simmer. Add sun dried diced tomatoes then add to noodles

Cut thin slices of back strap or venison steak

Heat iron skillet add layer of olive oil and brown some diced garlic

Place meat is skillet only until brown flip and brown the other side. only a few seconds. steaks should be raw but warm.

Place venison medallions on top of your bowl of fettuccini and drizzle with balsamic vinaigrette

Your dog will also eat its own poop. I will side with Finn until proven otherwise

Any recipe recommendations for Addax ham steaks?