Dan Hagler's Venison Backstrap
Marinade:
1 1/2 teasp Accent
1 1/2 teasp Salt
1 teasp Sugar
1 tablesp minced onion
1/2 teasp dry mustard
1 teasp whole peppercorns
1 Garlic clove, split
1/4 cup soy sauce
12 cup white vinegar
1/4 cup lemon juice
1 teasp rosemary
1/4 teasp powdered ginger
Combine all ingredients in a glass container [for storage] and shake will. Trim all white[fat,membrane,etc.] from backstrap.
Soak backstrap in saltwater from 4-6 hours to remove excess blood. Rinse in fresh water.
Pierce the backstrap with a serving fork. Place the meat in a glass dish and cover with the marinade. Allow the meat to marinade at least 12 hours [for younger deer] and up to 24 hours for mature deer. Turn and pierce the meat several times while it marinading.
Preheat grill on high. Place backstrap on grill directly from the marinade. After brown on initial side, place backstrap back in the marinade to resoak and replace on grill to brown other side. Once browned on both sides turn grill to medium heat and monitor doneness CAREFULLY. Once the meat is RARE on the inside take it off the grill and back into the marinade.
Immediately take the backstrap to your cutting board and cut into Half Inch rounds. By this time the meat will be Med Rare which is perfect for serving.
I like to lightly baste the meat on the serving platter with the "gravy" that is comprised of the marinade and meat juices in the marinade bowl.
Try to time your meal so that you can serve the backstrap hot of the grill. If it gets cool you lose much of the flavor. You can cover and try to keep warm but the meat will continue to "cook" and again will lose much of the flavor.
Hope you enjoy -- this is a tried and true recipe that has been described as "orgasmic" by one young lady who had never eaten Venison.
Cece’s Venison/Elk Vegetable Soup
1 ½ lbs Venison or Elk, cubed or ground
1 tablespoon Oil
1 tablespoon Corn Starch or flour
1 large Onion, largely diced
1 pk 16 oz or so frozen Gumbo mix or Veggie Soup mix
2 cans 14 ½ oz Diced Tomatoes, undrained
1 box 32 oz Beef Broth
1 tsp Sugar
1 tsp Salt
½ tsp Black Pepper
½ tsp Garlic Powder
¼ tsp Cayenne Pepper (more if you like a kick)
In a large pot or Dutch oven, brown meat and onions in oil. When onions are tender, sprinkle corn starch or flour over meat & onions and stir. Increase heat and begin adding beef broth, undrained tomatoes, seasonings listed above then stir. When pot begins to boil slightly, add Gumbo mix or Veggie Soup mix, stir, cover and reduce heat to a fast simmer, stirring occasionally. Cook about an hour or until vegetables are tender.
Venison Roast
3 lb Chunk of venison roast (or Roll it if its in steak Form)
2 c Onion - Cut up (2 in. Pieces)
2 c Potato - Cut up "
1 c Carrots - cut up "
1 c Fresh mushrooms - sliced
2 tb Liquid smoke
3 tb (or more) Worchestershire Sauce
3 tb (or more) Soy Sauce
1/2 c Beef broth
Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).
Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).
Venison Sausage
5 Feet medium hog casings
5 lb Cubed prefrozen venison
3 lb Lean prefrozen pork, cubed
2 lb Pork fat, cubed
5 tb Salt
1 ts Thyme
2 ts Sugar
1 tb Fine grind black pepper
2 ts Finely minced garlic
1 tb Paprika
1 ts Cayenne
1 c Brandy
1/2 ts Ascorbic acid
1 ts Saltpeter
MARINADE 1/2 c Red wine vinegar 1/2 c Red wine 2 ts Salt 1 sm Onion, sliced 1/2 c Thinly sliced carrot 1 cl Garlic, finely minced 1 Bay leaf 1/4 c Chopped heart of celery 1 tb Whole black peppercorns
Thaw venison. Prepare marinade and pour over cubes of meat. Marinate in the refrigerator for 24 hours. Drain, discard marinade, and grind through the fine disk. Grind pork and fat separately and mix with venison. Add remaining ingredients and mix well. Place in the
refrigerator overnight. Prepare casings, stuff and tie off into 4-5" links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours. Hang again for at least two weeks before sampling.
Venison Meatballs
1 1/2 lb VENISON, ground
2 c SOUR CREAM, divided
2 tb CATSUP
1 1/4 ts SALT
1/4 ts PEPPER
1/2 ts GARLIC SALT
1/2 ts OREGANO
1 tb OIL
1 tb WATER
2 ts DILL WEED
-PAPRIKA
Combine venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and oregano. Shape into meatballs the size of walnuts.
Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and simmer 15 minutes. Remove meatballs to your serving dish.
Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked. Heat through and pour over meatballs. Sprinkle with paprika.
