huntinfool
Well-known member
When I first met my wife and we were still dating I cooked her up some steaks for a deer I killed that year. She said they had that gamey taste 
So I started tinkering with some different recipe's.
One that she really liked was to take some backstrap or hindquarter and cut into medallions about 1/2 inch thick. Then get a meat tenderizer (hammer) and place them in a small zip top bag. Then beat the heck out of them to make them flat and thin. The bag is only to keep the meat from getting stuck in the meat tenderizer. Take the flattened out meat and place them in italian dressing and marinade over night. Then dredge in flour with salt and pepper and I usually add a seasoned salt and fry in oil in a pan. My wife and kids live this and they never complained about the taste.
I add ground venison in everything that we eat. Taco's, spagetti, cassarol's, everything that we would add ground beef, we make with venison. Hamburgers are great, but since there is no fat they tend to fall through the grill. So here is a secret. Place foil on the grill and place your burgers on the foil. Cook until they turn grey and they will stay together much better. Once they are cooked and stuck together then place them over the fire and they won't break apart as easily.
A crock pot recipe.
Take backstrap and cut into small medallions and then cut into 4. In the crock pot add a can of corn, can of peas, cut some onion, celery, carrots, potatoe, and really anything you might like to try. Add a table spoon or two of worcestshire sauce and a table spoon or two of soy sauce.
Place in the crock pot and cook on low for several hours. Then add the venison and cook for a few more. (you might have to add some water so keep an eye on it.) I cook this at the deer lease and it is great. And the venison is so tender it is amazing.
So I started tinkering with some different recipe's.
One that she really liked was to take some backstrap or hindquarter and cut into medallions about 1/2 inch thick. Then get a meat tenderizer (hammer) and place them in a small zip top bag. Then beat the heck out of them to make them flat and thin. The bag is only to keep the meat from getting stuck in the meat tenderizer. Take the flattened out meat and place them in italian dressing and marinade over night. Then dredge in flour with salt and pepper and I usually add a seasoned salt and fry in oil in a pan. My wife and kids live this and they never complained about the taste.
I add ground venison in everything that we eat. Taco's, spagetti, cassarol's, everything that we would add ground beef, we make with venison. Hamburgers are great, but since there is no fat they tend to fall through the grill. So here is a secret. Place foil on the grill and place your burgers on the foil. Cook until they turn grey and they will stay together much better. Once they are cooked and stuck together then place them over the fire and they won't break apart as easily.
A crock pot recipe.
Take backstrap and cut into small medallions and then cut into 4. In the crock pot add a can of corn, can of peas, cut some onion, celery, carrots, potatoe, and really anything you might like to try. Add a table spoon or two of worcestshire sauce and a table spoon or two of soy sauce.
Place in the crock pot and cook on low for several hours. Then add the venison and cook for a few more. (you might have to add some water so keep an eye on it.) I cook this at the deer lease and it is great. And the venison is so tender it is amazing.
