Its hard to beat some fried tenderloin or backstrap, with some mashed potatoes and gravy and corn.
Take your tenderloin and cut it crossways, so you have small round "steaks". The size depends, of course, on the thickness of the muscle. I cut mine 1/4 inch thick if the meat is pretty tender, 1/2 inch thick and pound it down to about 1/4 if not so tender. Take about two cups of buttermilk and one egg and mix well in large bowl and throw your rounds in there, coating them well. Next dredge in flour and pan fry in medium deep peanut oil. I like to add salt and pepper straight to my flour.
My favorite venison roast recipe, partly cause it SO darn easy, and partly because its SO darn good.
1 venison roast
1 can of coke or pepsi
1 pack of lipton onion soup mix
1 can cream of mushrrom soup (optional)
1 -2 onions quartered
potatoes
carrots
whole garlic
salt and pepper and any other seasonings that you want
Take your roast and place it in a ziploc bag, pour in your can of coke and remove all excess air. Marinate over night.
Remove roast from marinade and you can sear the outside in a pan or not, I prefer not with this method. Throw your roast in a crock pot with the soup mix and enough water to cover roast, you can add the COM soup if you want a creamier more stew like gravy, and turn on high. Cook 4 hours on high, then add your veggies and remain cooking on high until they are tender. once they are cooked, you will need tongs and a spoon to remove the roast because it will just fall apart on you.
grilled venison appetizers:
you can cube any meat that you have, backstrap, roast, or use stew meat if you have it cut. You want about 1 inch squares. There are a million ways to do this, your imagination is the limit, but I usually marinade the chunks in Dales and beer, then take some creole or brown mustard and smear on the cubes, place a jalepeno slice on top, wrap with half a piece of bacon and secure with a toothpick. Grill until bacon is done......not until its crispy.
Also, cube the meat and use it in your favorite shish kabob recipe!
Here is a stuffed backstrap recipe that I'm very fond of!!!
Spicy Stuffed Venison Backstrap
Put backstrap in a glass or plastic marinating dish. Cut a slit lengthwise about 3/4 the length of backstrap being careful not to cut thru the ends or the bottom of the meat. (make a canoe) Mix buttermilk, seasoning, and garlic together in a small bowl. Pour evenly over venison, cover and refrigerate overnight. Remove and Discard marinade, leave remaining marinade on meat.
1 lb. favorite ground sausage
1/2 cup chopped onions
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 tbl chopped garlic
3/4 cup bread crumbs
1 tbl olive oil
salt and pepper
Brown sausage in a skillet, drain leaving a little oil and saute onions, bell pepper, celery in the meat. Salt and pepper to taste. Add garlic. Remove from heat and cool. In a bowl pour sausage mixture. Add the bread crumbs, mix thoroughly until moist stuffing is formed. If to dry, add a little red wine or chicken stock to moisten.
Take backstrap and reseason with your favorite seasoning. Fill the crevice you cut, with the sausage stuffing mixture, fill it full.
To cook on the grill: Make a hot fire on one side for indirect cooking. Cook of the heat, with the lid on, for about 10 minutes, depending on the size of the backstrap, this will be medium rare to medium. Do not overcook!
To cook in the oven: Preheat to 300 Degrees. Cook in a roasting pan about 25-28 minutes for medium rare to medium. At the end you can carefully broil to brown stuffing, if not brown enough for you. Do not overcook!
Venison Chili...........my recipe
1-2 – lbs ground venison
1-2 – lb of venison stew meat or roast cubed
1 lb ground sausage
1 – medium yellow onion, chopped or ½ chopped and ½ processed
1 – large onion, cut in half (remove outside layer)
1 – medium bell pepper, ½ chopped ½ processed
2 – large fresh jalapeno peppers, sliced. Doesn’t heat it much, don’t be scared
1 – can whole tomatoes, drained
1 – can rotel tomatoes with chili fixins, drained
1 – can red kidney beans (I prefer Trappey’s)
1 – can bush’s chili beans (hot or mild)
1 – bunch of mushrooms, chopped thick.
2 cans tomato sauce
1 – small can of tomato paste, just in case you need to thicken it up some
chili powder, garlic, paprika, cumin, salt, black pepper, cayenne pepper to taste…..do not be scared of the cumin, use just a little more than you think you should.
1-2– teaspoons of sugar.
½ - 1 cans of beer
you can leave out the cayenne for a milder chili. The other ingredients do not make it too hot.
Brown your ground meat and chunked meat, drain. Add onions, bell pepper, whole tomatoes, rotel tomatoes and simmer for 25-30 minutes, stirring occasionally…you may need to add a little beer now. You don’t want it to get too hot, but you really want to cook those tomatoes down. Add the beans (and their water), the mushrooms, ½ can of beer and start your seasoning. Also go ahead and add ¼ - ½ of the can of paste. Due to the beans and especially the tomatoes you probably won’t need to add any water to this recipe. Add beer as you think its needed and thicken with the paste as needed. Once everything is starting to blend together well, you are just getting started. Turn your fire down low, add the halved onion and slow cook it until you just have to dive right in and eat some!!!