Favorite Venison DishThis is a discussion on Favorite Venison Dish within the Hunting forums, part of the Firearm Forum category; Hunting season is getting close... Whats your favorite way to eat venison? Roast, steak, sausage... for breakfast, lunch, dinner, snack?...
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August 22nd, 2012, 10:19 AM
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#1 |
Join Date: Jul 2012 Location: Mi
Posts: 3,661
| Favorite Venison Dish
Hunting season is getting close... Whats your favorite way to eat venison? Roast, steak, sausage... for breakfast, lunch, dinner, snack?
Last edited by Sightngrl; August 22nd, 2012 at 12:19 PM.
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August 22nd, 2012, 10:25 AM
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#2 | | Jaded James
Join Date: Dec 2010 Location: North Carolina
Posts: 799
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I just cooked some up Monday night. Country fried with rice and gravy.  
Last edited by Jtiv19; August 22nd, 2012 at 10:26 AM.
Reason: spelling
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August 22nd, 2012, 10:25 AM
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#3 |
Join Date: Feb 2011 Location: WA.
Posts: 2,292
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Love a pan fried Venision steak.
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August 22nd, 2012, 10:29 AM
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#4 |
Join Date: Jan 2012 Location: Southern Indiana
Posts: 1,469
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No photo, sorry ! I ate the evidence.
We really like the Backstraps grilled (medium/ medium rare) over wood fire, then sliced into 1/2 inch thick 'medallions'. served with Rice or Mashed Potato and a brown gravy.
That CFS Venison of J-19's up above looks really good also.
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August 22nd, 2012, 10:45 AM
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#5 |
Join Date: Jul 2012 Location: NY
Posts: 530
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My sister cooks them like chicken fingers with BBQ dipping sauce for the Superbowl it was pretty good.
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August 22nd, 2012, 10:55 AM
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#6 |
Join Date: Feb 2012 Location: Maryland
Posts: 1,586
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Dont eat much since I rarely hunt but my parents gave me some deer ribs and I threw it in the crock pot with a bottle of bbq sauce and it turned out great!
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August 22nd, 2012, 11:14 AM
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#7 |
Join Date: Mar 2012 Location: wayne nj
Posts: 5,721
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I like venison steak fried and with brown gravy made with some of the blood as stock. I will not unlike my wife's uncle eat the liver sa soon as I shoot eh deer at body temperature.
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August 22nd, 2012, 11:37 AM
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#8 | | Moderator
Join Date: Nov 2007 Location: NH, USA.
Posts: 9,965
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Don't doctor it much except my wife will take a roast and slow cook in a crock pot with mushroom soap and potato's, onions, carrots and spices. When I was in the working world we would have an office luncheon before the Christmas holidays. I used to take a quarter off a smaller deer and slow roast it all morning until the meat falls off the bones in a homemade BBQ sauce. I would bring it in all ready to cook in one of the portable roasting ovens and turn it on in the conference room so everyone that walked by would get a whiff of the aroma as it cooked. At noontime we would break for lunch and all the venison haters would usually come back for a second helping.
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August 22nd, 2012, 11:42 AM
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#9 |
Join Date: Dec 2011 Location: Penna.
Posts: 3,949
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Backstraps and steaks pan fried fast with mushrooms,onions and some green peppers.
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August 22nd, 2012, 12:09 PM
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#10 |
Join Date: Jun 2012 Location: Virginia
Posts: 422
| Quote:
Originally Posted by terry_p  Don't doctor it much except my wife will take a roast and slow cook in a crock pot with mushroom soap and potato's, onions, carrots and spices. When I was in the working world we would have an office luncheon before the Christmas holidays. I used to take a quarter off a smaller deer and slow roast it all morning until the meat falls off the bones in a homemade BBQ sauce. I would bring it in all ready to cook in one of the portable roasting ovens and turn it on in the conference room so everyone that walked by would get a whiff of the aroma as it cooked. At noontime we would break for lunch and all the venison haters would usually come back for a second helping. | Crock pot but with golden mushroom soup then served over rice. Fooled many a non-venison eater with that one. Having some tomorrow.
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August 23rd, 2012, 05:04 PM
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#11 |
Join Date: May 2010 Location: Deary, Ideeeeeeeeeeeho
Posts: 482
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Back strap or loin, floured and fried nice and brown. Gravey from the drippings with mash taters and green peas.
That is my favorite birthday meal or really if there is gravey and mashed taters, just about any time is fine!!!!!!
Already have elk backstrap and loin in the freezer from an early hunt, and hope to add a couple deer come October and November.
Hmmmmmmmmmmmmmmm GOOD!
Crusty Deary Ol'Coot
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August 23rd, 2012, 05:49 PM
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#13 |
Join Date: Jul 2012 Location: Mi
Posts: 3,661
| Quote:
Originally Posted by Crusty Deary Old Coot Back strap or loin, floured and fried nice and brown. Gravey from the drippings with mash taters and green peas.
That is my favorite birthday meal or really if there is gravey and mashed taters, just about any time is fine!!!!!!
Already have elk backstrap and loin in the freezer from an early hunt, and hope to add a couple deer come October and November.
Hmmmmmmmmmmmmmmm GOOD!
Crusty Deary Ol'Coot | Okay you win for best name!  I have to say it one time, "Crusty Deary Old Coot." Okay my life is complete.
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August 23rd, 2012, 06:13 PM
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#14 |
Join Date: May 2010 Location: Deary, Ideeeeeeeeeeeho
Posts: 482
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Yep, that's me  The Crusty Deary Ol'Coot, CDOC or at times the Very Crusty Deary Ol'Coot! 
CDOC
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August 23rd, 2012, 06:30 PM
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#15 |
Join Date: May 2012 Location: Illinois
Posts: 125
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Backstraps cut into cubes, merinade in terriaki, and slow grilled. That's my favorite, but I've not met a venison dish I disliked (unless it was overcooked of course).
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