Is tender venison just a dream or, the YouTube lies

[phideux]

Whenever I cook venison, first I never age it, never marinate it, I like venison for the taste of venison. I don't find it gamey at all. Fresh backstraps get some salt and pepper, cut into about 1" steaks and just seared really fast, the rarer they are the more tender they are, you want well done you will have tough venison. Steaks from the rump end, same thing, salt, pepper and cooked fast. Bigger roast cuts from the rump and neck, make tied roasts and cook like a roast beef with alot of juice in the pan. Cook it on the rare side and slice it thin. The shoulders and other bits and pieces, cut it up for stir fry or grind it for sausage and burgers.

 

[bigfelipe]

Holy hell man. I put this in the slow cooker last night and I’m at currently stuffing my face. These are effing fantastic.

I added some fresh lime slices to squeeze on top.

Lime is crucial too. Good call. I forgot that. Glad to help. It's my go-to easy way to cook that style meat these days...

 

[sixtysevensg]

works great for carnitas too... use a spicier pepper and pretty much any cut of pig... throw it on warm corn tortillas with chopped onions and cilantro. Guaranteed to please...

The wife does this with beef, but now I gotta try this with pig!

 

[Chdamn]

The wife does this with beef, but now I gotta try this with pig!

It truly is awesome. I used a pork butt.

Wife and I’ve been eating it for dinner the last few nights and I took the last of it this morning and made it with scrambled eggs. Cilantro and cheese but no sour cream or lime juice.

 

[sixtysevensg]

I've got a neck roast on the freezer i'm gonna do this to, too.

 

[BurnedOutGeek]

Sweet Baby Rays. Our go to sauce.

I made some deer sushi one time (need to make it again) by laying down some bacon on wax paper and then spreading deer burger over the slices. I covered the meat with some shredded cheese, then rolled into a tube. I put the tube on the grill and began basting it with Sweet Baby Rays until done. I crushed up some maple bacon potato chips and rolled the tubes in the crushed chips. I sliced the rolls and served them with more sauce and pickled jalapenos.

I need to do that again soon!

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Good gawd man!

 

[BurnedOutGeek]

works great for carnitas too... use a spicier pepper and pretty much any cut of pig... throw it on warm corn tortillas with chopped onions and cilantro. Guaranteed to please...

You bringing this to the BBQ this year???

 

[bigfelipe]

You bringing this to the BBQ this year???

I can do that...

 

[sixtysevensg]

works great for carnitas too... use a spicier pepper and pretty much any cut of pig... throw it on warm corn tortillas with chopped onions and cilantro. Guaranteed to please...

This is STOOPID REDONKULOUS GOOD!!! We made this tonight with mashed taters and some homemade crusty bread. MMMMMM!! Gonna do tacos tomorrow night.

 

[11B CIB]

Five: Thank you. That will teach me to listen to the internet.

You can charge your smart phone in the microwave. 30 seconds on high

 

[Tailhunter]

I’m different. In my experience anytime venison soaks or boils it brings out the wild flavor that most people don’t like. I never soak venison in anything. I cook it three ways and they all taste great but are very simple with little depth of flavor.

1) I cook back straps on the grill, smoked beside charcoal. (Charcoal on one side, meat on the other). Always tender, always delicious. I sprinkle it heavy with garlic salt and pepper.

2) I cook the tender loins in the frying pan in bacon grease, no breading.

3) I cook whole hams in the oven in a roasting pan sprinkled heavy with garlic salt, pepper, and onion powder with one quartered onion on 300 for 3 hours.

I cook it the same way every time. I’m an awful cook so my stuff has to be simple but none of these ever taste like wild game and they’re all tender. I never cook old bucks or deer that we’re killed running.

I killed an older buck this year, as I have in the past, eats just as good as anything else.
If I handed you two pieces one of this old buck and one off a doe I killed, bet you can't tell the difference.

 

[Remshooter]

I killed an older buck this year, as I have in the past, eats just as good as anything else.
If I handed you two pieces one of this old buck and one off a doe I killed, bet you can't tell the difference.

I can't and nobody I know could, except my girlfriend. I have tried to fool her with button bucks, old does etc. She can take one taste and tell me buck or doe and has never been wrong. She likes it just fine, and maybe she is one hell of a lucky guesser, but never wrong.

 

[MLS2]

I have always cooked it like Chadman. Low and slow, at least 6 to 7 hours. If you have never tried it...do a neck roast. More flavor than the shoulder, probably because of more marrow content. Not as much meat, but lordy is it good.

 

[NCLivingBrit]

Sweet Baby Rays. Our go to sauce.

I know a few BBQ snobs who talk epic crap about Sweet Baby Ray's but it's about the only sauce I buy when it isn't getting mixed with a ton of other stuff.

 

[BASIL]

It's just a dream for me, as I have none

 

[kcult]

Success! I braised a "football" roast today and it was great!

Salt and peppered it. Seared it all over. Laid it in a casserole dish that was half full of chicken broth, six cubed white potatoes, four yellow onions simply cut in half, salt, pepper, and a little garlic powder. I covered the dish with my tin foil hat and put it in a 250° for 7 hours.

If I wasn't knocking back beers and buying crap online that I don't need, I might would have myself a 3rd helping.

I would have liked to had some carrots in it, but there were none in the fridge and I wasn't trying to go anywhere today, except the blind.

 

[JustKeepSwimming]

Success! I braised a "football" roast today and it was great!

Salt and peppered it. Seared it all over. Laid it in a casserole dish that was half full of chicken broth, six cubed white potatoes, four yellow onions simply cut in half, salt, pepper, and a little garlic powder. I covered the dish with my tin foil hat and put it in a 250° for 7 hours.

If I wasn't knocking back beers and buying crap online that I don't need, I might would have myself a 3rd helping.

I would have liked to had some carrots in it, but there were none in the fridge and I wasn't trying to go anywhere today, except the blind.

Sounds like a very good day indeed!

 

[RedneckFur]

Another thing to consider is aging your meat. If you skin and butcher your deer while they're still warm, and toss them directly into the freezer, its going to be really tough regardless of how you cook it.

After skinning and cutting up the carcass, try aging it in clean garbage bags in a cooler full of ice for a few days. This will allow rigormortis to pass through the meat, and it will be more tender than fresh frozen.

 

[kcult]

After skinning and cutting up the carcass, try aging it in clean garbage bags in a cooler full of ice for a few days.

Which is exactly what I did with the meat from this particular deer.

 

[Traceround]

I’m bringing this thread back as I stumbled upon some new information from a friend of mine last night about deer roasts.
I’ve always done the sous vide for a nice shoulder roast or even the roast from the rear hams. Tonight, armed with fresh information, we decided on a much different time and temperature.
This was cooked at 122* for four hours in the sous vide. It was seasoned in the bag before cooking with some Montreal Steak Seasoning and a couple pads of butter to add a little juice and some liquid smoke for a little something extra.
This low temp allowed for a longer searing time that raised our final temp up into the 125* range that I like for venison (that I have processed myself).
This gave it the consistency of a really expensive cut of meat. Comparable to a filet. I told my wife that next season will see more roasts and less steaks as they can be cooked, cut thick and then finished if need be. But for me, this will be my new go too.

 

[Dale Gribble]

Sear, then crock-pot on low, all day, with veggies, beef broth and seasonings.

This here^^^^^

I...

-Brown the roast
- Mix a family size can of cream of mushroom soup, 1/2 can of hot water, 1 tablespoon of Adolph's meat tenderizer (seasoned)
-put the soup mixture in the crock pot
-put the roast in the crock pot
-slice up a sweet onion and put on top of the roast

Slow cook on low for 6-7 hours

 

[Pogue]

I don't treat it any different than beef. I take a roast, sear it quickly on all sides, and toss it in the crock pot with potatoes, carrots, onions and a couple beef bullion cubes and let it cook on low for about 8hrs. Can barely pick up a piece bigger than a fork when its done.

 

[DownInTheCounty]

This is what I do. I take the pieces of leg below the ham and shoulder, the ones with the thick silver skin and tendons and cut them into bite size pieces and put in a bag with a salt brine for 24 hours. I then sear them in a scalding hot pan. Next I will brown some onions and garlic in the pan with butter. I add all this to a crock pot with beef broth to cover and cook for 4 hours on high. I then add potatoes, carrots and season to taste with salt and pepper. Cook for another 2 hours and this stew is perfectly tender and great. I believe this tastes better than any beef stew I've ever had and my family agrees!