so i gota piece of venison from my boss, and was going to fix it for dinner for me and a close friend, i got some greenbeans and red potatoes to go on the side, and i was thinking bout wrapping this in bacon and cooking it..
so heres the delema(sp), ive had deer cooked by several people before, and ive heard its all in how its prepared for how "gamey" it taste(others have said its in what the cut of meat is?)... ive had some tell me to soak it in salt water(wouldnt htat make it stupidly salty?!) and heard a few other ways of preping the meet... so i figured where else would be the best place to ask then PFF, so what do you all suggest i do to prepare this meal?
Posts: 25633 From: Deplorableland Registered: Feb 2007
You could soak the meat in some lightly salted water for a couple of hours and then marinate it overnight. The salt water will help get some of the blood out of the meat and rid it of some of the gamey taste. The marinating will also give the meat some flavor. You need to watch how you cook the meat, because it has less fat than a regular steak. Basting it will help keep it moist and tasty.
Posts: 716 From: 84fiero123's Caretaker Registered: Oct 2010
Depends how much you like the 'wild' taste of the blood that this cut of meat has. If you are used to venison, and like it, do the salt thing as mentioned in Uanna's reply. After rinsing, season it well with your favorite spices, or marinate it at least 2 hrs in the fridge. Cover the whole seasoned thing with tinfoil, pop it in the oven and roast it slowly till tender. Don't be afraid to add veggies to it either. Remove the tinfoil the last 2030 minutes of cooking if you want it to rown more on the outside. If you've ever cooked a pork tenderloin, then you already know how to do it.
But, as mentioned above, the traditional way to cook it, is sliced into steaks. Back when I did hunt, this is how we would do small a deer freshly killed at camp. If not already mentioned, wash it well before doing anything else. Eat as much as you like--any Dr will tell ya that--it's extremely lean meat.
[This message has been edited by maryjane (edited 12-17-2010).]
Posts: 6570 From: Robbinsdale MN US Registered: Dec 1999
If you want to slice it like steaks, you can sprinkle it with garlic salt and pepper and pan fry it in butter or margarine. Sear it on both sides, then reduce the heat and finish cooking. Searing helps hold in the juices and the garlic and pepper helps to remove the game flavor.
Dec 18th, 2010
Posts: 7979 From: baltimore, md Registered: May 2008
A couple months back I shot a couple deer in northern Michigan. Chichi wrote about us eating the heart, which was extraordinarily delicious. I saved the loins for my family's Christmas dinner, which due to various scheduling conflicts, took place last night, a good week before the actual day.
Cooking venison loin is not all that different from cooking beef loin, except that it is significantly leaner. Since fat transmits heat much slower than lean protein, in beef, it acts as an insulator. Thus the fattier the cut, the slower it cooks. Lean venison take only about two-thirds the time to cook than an equivalent-sized piece of beef.
I debated cooking this sous-vide, but in the end decided to simply use my inverse-oven technique: start it out in a low oven until it comes to within a few degrees of your desired finished temperature, then slap it into a ripping-hot skillet to sear the outside. The result is perfectly evenly cooked meat.
The spice rub gets some bitterness from coffee and a bit of heat from ancho chilis, but it's totally optional—feel free to season with just salt and pepper and serve with a simple pan sauce or garlic-parsley butter.
Click the link for the recipe.
[This message has been edited by NEPTUNE (edited 12-20-2010).]
I LOVE venison, and the gameyness is the best part. (I was raised on it, so maybe it's an acquired taste.) Either way, the end product looked like it turned out great! I need to befriend a deer hunter so I can get my hands on some good deer sausage.
Jan 21st, 2011
Posts: 5922 From: Fort Worth, Texas Registered: Dec 2001