Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

2 Bumps

How do you cook?

Venison? We have backstrap and I have no idea how to cook it. Do you have any good recipes?

Answer Question
 
AddyRF

Asked by AddyRF at 5:50 PM on Dec. 22, 2010 in Food & Drink

Level 5 (94 Credits)
Answers (8)
  • I would either do it with salt pepper and beer in the crock pot or bbq sauce slow cooked in the oven at a low temp.
    But_Mommie

    Answer by But_Mommie at 5:51 PM on Dec. 22, 2010

  • Instructions
    Things You'll Need:

    * A heavy skillet (cast iron works wonderfully for this)
    * Vegetable oil or bacon grease
    * Fresh coarse ground pepper
    * Soy sauce or Worcestershire Sauce
    * A sharp knife
    * Venison backstrap



    Ask that the backstrap be left whole if the deer is processed by a butcher shop or processing plant.
    Use a sharp knife and cut the backstrap into 1 to 1 1/4 inch thick medallions.
    Marinate the medallions in your choice of soy sauce or Worcestershire sauce for several hours or overnight in the refrigerator. If sodium content is a concern, use light soy sauce.
    Remove the medallions from the marinade and allow the excess moisture drip off.
    Coat the medallions in coarse ground pepper. Press the pepper into the meat with your fingers.
    Heat the skillet, along with the oil or bacon grease.Sear the medallion on all sides. Many p
    mmmegan38

    Answer by mmmegan38 at 6:00 PM on Dec. 22, 2010


  • Venison medallions can be served with any traditional steak side dish. Baked potatoes, buttered noodles or a brown rice pilaf are all wonderful sides.
    A gravy can be made from the 'brown bits' left in the skillet. Add water (or milk), flour and boil until thick. This is excellent over mashed potatoes or noodles.
    The pepper can be omitted and you will still have very flavorful steak medallions.
    Venison steak medallions should be eaten immediately after cooking.
    For a simple surf and turf meal, add peeled shrimp to the pan after the medallions are done and cook until pink.
    Overcooking venison is the main reason many people think they don't like deer meat.

    mmmegan38

    Answer by mmmegan38 at 6:01 PM on Dec. 22, 2010

  • Thanks Megan!
    AddyRF

    Comment by AddyRF (original poster) at 6:06 PM on Dec. 22, 2010

  • i like to make soup with it.
    samurai_chica

    Answer by samurai_chica at 6:12 PM on Dec. 22, 2010

  • Salt & pepper it
    sstepph

    Answer by sstepph at 8:38 AM on Dec. 23, 2010

  • my mom used to bread it in flour and deep fry it.
    momoflilangel

    Answer by momoflilangel at 11:29 PM on Dec. 23, 2010

  • We marinated it in Worcestershire Sauce over night added pepper and seared. They were horrible! lol My husband and I didn't like the taste of the Worcestershire Sauce. But our daughter liked it
    AddyRF

    Comment by AddyRF (original poster) at 11:41 PM on Dec. 23, 2010

Join CafeMom now to contribute your answer and become part of our community. It's free and takes just a minute.
close Cafemom Join now to connect to other members! Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN