A gift of Venison

My neighbor is a bow hunter and usually has way more meat than his family can eat, he knows I love venison and sent a package over to me. My sister and nephew are the only people in my circle who will eat venison so I had them over this weekend. My neighbor had given me 2 tenderloins and a backstrap. I didn't have a clue what backstrap was but was told it was the best. When I thrawed out the backstrap I was surprised to see these beautiful filets. I rubbed them in oil and garlic and grilled them, they were wonderfully tender!

Bambi lookin' goood!

If you're of the mind to make it Illinois venison backstrap makes a very fine carpaccio too. Wrap it tightly in saran and nearly freeze it to slice it thinly enough. I serve it with capers, finely chopped eggs, finely minced onions, some good brown mustard and water crackers. The stuff flies off the plate!

Davooda

Why don't I have neighbors like this? One of my brothers-in-law goes deer hunting every Thanksgiving. I gather he bags more beer than deer, but if he ever does manage to shoot anything, he's too lazy to dress it himself, so he gives it to his hunting buddies.

HI,

I recently received a gift of some venison: ground meat, steak and chops.

I am presently defrosting the ground venison and would like to optimize the experience. Any suggestions on the best use of the ground venison? I haven't forgotten the steak and chops, I'm not there yet but any ideas are welcome.

Regards,

it's god to have friends who hunt
I'm currently faced with the same "problem"
last week I made a Bambi casserole.......
mmmmmmmmmmmm

Cathy2 wrote:HI,

I recently received a gift of some venison: ground meat, steak and chops.

I am presently defrosting the ground venison and would like to optimize the experience. Any suggestions on the best use of the ground venison? I haven't forgotten the steak and chops, I'm not there yet but any ideas are welcome.

Regards,

If you don't already know the answer, you might want to ask how your ground venison was processed. Many processors add as much as 10% beef fat to their ground venison, in which case you could use it in almost any recipe that calls for ground beef or pork. I am partial to ground venison in pierogis seved with melted butter. If, however, your venison is pure, it'll be too lean for most recipes, and you'll want to combine it with beef or pork fat yourself.

Kennyz,

I'm really thrilled I asked, because it never occured to me to make pierogies from venison. The meat was processed by a butcher, the likelihood of additional fat added is very reasonable.

Thanks!

Regards,

Hmmm, i get fresh meat like this wandering through my back yard all the time. They love to trash my orchard and garden. Maybe I'll just invite one in for dinner...

j r wrote:Hmmm, i get fresh meat like this wandering through my back yard all the time. They love to trash my orchard and garden. Maybe I'll just invite one in for dinner...

They live in my neighborhood, too. I once backed the car into the driveway to see a deer staring back in the rearview mirror. When I got out, I found it crouched taking a pooh. Did not feel too compelled to move anytime sooner than it wanted to.

Regards,

Cathy2 wrote:Kennyz,

I'm really thrilled I asked, because it never occured to me to make pierogies from venison. The meat was processed by a butcher, the likelihood of additional fat added is very reasonable.

Thanks!

Regards,

I hope you try it. I've never made venison pierogies, but I had them at an awesome little place in the middle of Wisconsin - wish I could remember the name. Seemed simple as could be - ground venison and onions, maybe a little egg binding it, stuffed into homemade pierogis and drowning in pure melted butter with a little parsley. Rich, gamey, delicious. Wow, I can taste it like I'm still there.

Hi,

I made Lasagna Bolognese using venison instead of the ground pork, veal and beef suggested. I was quite impressed by the deep red color of the meat. When I made the ragu, I added milk to the barely cooked meat and it seemed to turn a bit pinkish.



I saved half a pound of venison to stuff into a dumpling sometime soon.

Regards,

Looks wonderful Cathy! Did you, by chance, consider making carpaccio out of some of the loin? That has become my favorite use of the loin portions. Thinly sliced meat, olive oil, squeeze of lemon on a sturdy cracker - most appetizing!

Davooda

Cathy2 wrote:I saved half a pound of venison to stuff into a dumpling sometime soon.

C2,

Raw venison or Bolognese? Last night at Podhalanka the idea of bigos as filling for ravioli popped into my head. Though Nicinchic, who I had the pleasure of sitting across from, wondered what kind of sauce would go with bigos stuffed ravioli.

Lasagna looks tasty, nice idea.

Enjoy,
Gary

I have a giving neighbor as well. Last year he came over and told me that he gets his deer all burger. I almost fell over but told him if he ever got steaks, chops, or loin I would happily take it off his hands. A few days later I had a grocery bag full of said cuts!! This year he gave us a whole dear so we have a little of everything including some smoked polish sausage!

Last night we had chili made with a combo of venison burger and some mild pork sausage just to add a little moisture. I've done lasagna as well but one of my favorites is meatballs. Normally made with one pound each of ground pork, beef, and veal. I just replace the beef with the venison and they turn out wonderful.

Really almost any ground beef dish can substitute venison you may just have to add a little fat. Never really had much luck with actual burgers.

The butterflied chops... quick grill to rare / medium rare seasoned simply with salt, pepper, garlic powder, and a light rub of olive oil. Gravy!

G Wiv wrote:

Cathy2 wrote:Though Nicinchic, who I had the pleasure of sitting across from, wondered what kind of sauce would go with bigos stuffed ravioli.

Browned butter.

And yes indeed - Cathy's lasagna looks delicious.

Davooda wrote:Looks wonderful Cathy! Did you, by chance, consider making carpaccio out of some of the loin? That has become my favorite use of the loin portions. Thinly sliced meat, olive oil, squeeze of lemon on a sturdy cracker - most appetizing!

Davooda

If you believe that is the best-use, then one of these days it will be carpaccio! Thank you!

I was advised this deer was a cornfed deer with the meat mild tasting. I agree to the mildness, not too much, if any, gamey flavor.

Thanks for the comments on the lasagna. I would have made pierogi, if the dough didn't need a rest before rolling out. Sometimes decisions are made for dinner based on what can I do now.

Regards,

Hi,

I finally defrosted the venison steaks. I cooked one this evening over a fire set in my chimney with a grill over it. This steak was just over 1-inch thick. I dressed them with a little salt and pepper, then rubbed olive oil. I grilled it for about 5-6 minutes on each side. I left it rest about 10 minutes before eating.

My Dad's comment was pretty cute, "If I you hadn't told me what it was, I would believe this was beef."

I later read some people marinate these venison steaks overnight. I liked it the way it was. Am I missing something special if I skip marinating?

Thanks!

Regards,

Cathy2 wrote:I later read some people marinate these venison steaks overnight. I liked it the way it was. Am I missing something special if I skip marinating?

Nope, plenty of bad marinating going on... All the deer meat I get comes marinated and I just can't stand it.... I've got to tell my hunter friend that I'd love to get some plain meat for a change of pace...

mhill95149 wrote:

Cathy2 wrote:I later read some people marinate these venison steaks overnight. I liked it the way it was. Am I missing something special if I skip marinating?

Nope, plenty of bad marinating going on... All the deer meat I get comes marinated and I just can't stand it.... I've got to tell my hunter friend that I'd love to get some plain meat for a change of pace...

Thanks for erasing my shades of doubt. I really appreciate it.

Regards,

Cathy - I am glad you enjoyed the steak straight up! That's how I usually cook mine, but I do like to shake things up a bit here and there with a marinade or a dry rub. The one thing I haven't done with wild venison is smoke it on the BGE. I fear it would dry out.

Some folks marinate wild venison to "hide" what they perceive to be a gamey flavor, while others - like me - marinate venison because it represents a different way to enjoy the venison. I know a couple hunters who wouldn't dream of cooking a venison steak the way you did, Cathy, because they don't care for that straight wild venison flavor. Their loss!

Davooda

Hi,

Despite a downpour just after I lit the coals, I grilled a venison steak.

Just before going outside, the venison had a deep burgundy color:


The steak was cooked on a grill mounted exclusively on my chimney starter:




This was a rule of ten's dinner:
- ten minutes to start the coals
- ten minutes to cook the steak (5 minutes on each side)
- ten minutes resting before carving




My family and I loved this steak. For lack of a better word, it was very beefy. No sense of gaminess. My Dad commented, "You should look into getting a deer." I advised I knew where to have it processed, it was step one of obtaining the deer that eludes me so far.

I knew from Gary and others of the technique of cooking on your Weber chimney. Cooking these venison steaks finally motivated me to use it. It really conserves coal for a small, quick fire and maybe one of a little more duration. It is perfect for cooking for 1-2 without getting too deeply involved.

Regards,

Cathy, you are really making me look forward to heading to Leelanau county this fall, that looks wonderful!

mmmmm. I just ate dinner, but am still salivating.

looks like a round bone lamb steak
and it looks yummy!

Cathy2 wrote:I advised I knew where to have it processed, it was step one of obtaining the deer that eludes me so far.

For a woman who can source raccoon, you seem to be giving up too easily!

That steak looks awesome. I used to get venison from friends in Virginia and always enjoyed it. Aside from making straight-up steaks on the grill (no marinade), the only other thing I can remember doing is making sausage (with some pork fat to get the texture right).

-Dan

dansch wrote:
Aside from making straight-up steaks on the grill (no marinade), the only other thing I can remember doing is making sausage (with some pork fat to get the texture right).

-Dan

I've made venison in the same way I make a pork tenderloin besides just grilling like a steak. Many years ago I was given a roast cut of venison and having nothing to benchmark by, I made it like a beef roast but cooked it slow. It was very good. My neighbor didn't hunt this past year so.... no venison since my original post in early '08. Sigh.

dansch wrote:

Cathy2 wrote:I advised I knew where to have it processed, it was step one of obtaining the deer that eludes me so far.

For a woman who can source raccoon, you seem to be giving up too easily!

-Dan

Hi,

I felt I was a step closer when I finally found a processor. I am making efforts to eat enough from my freeze to make room for any additions.

I did try to reach someone who was looking for homes for any deer he killed. He never needed more than one deer. He like the sport, though he didn't like the hastle of finding a home for any excess meat. I already had several people lined up to share the bounty.

While you can buy raccoon, you cannot buy deer. I either have to expand my circle of friends or find someone I can exchange favors. Somehow I think I will find a source. It's just a matter of time.

Regards,

Cathy, the colors in those photos are absolutely stunning.

When it comes right down to it, why should deer taste gamey, it's largely corn-fed, isn't it?

Mhays wrote:Cathy, the colors in those photos are absolutely stunning.

When it comes right down to it, why should deer taste gamey, it's largely corn-fed, isn't it?

In that case, it should taste like a garden ~ there is nothing a deer likes so much as your peas, lettuce or flowers!