Topping it off with a lime Crema sauce. These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. Season well. It just has to cook 7-10 hours. Includes: recipes, pictures and meal plans. Tonight, I am going to serve this just like it is with mashed potatoes, gravy & squash. This doesn't cost you anything! It’s awesome and saves so much money! As a deer ages, the muscle becomes tougher and is difficult to cook and eat. Let it melt over the meat and drain every 2 or 3 days. In The Kitchen. Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. Of course there are endless ways you can marinate before cooking deer meat. This is true for other animals as well, which is why slaughter houses kill cows and pigs in the manner which they do – to avoid the meat the being too tough. Cook the meat first and remove all the fat. Required fields are marked *, Rate this recipe Most if not all the seasonings are optional. I love food and I think of it on a basic level of providing strength & nourishment. And where’s it’s low in fat, it’s high in protein—that’s why eating venison is great for anyone trying to build lean muscle. . This gives it great flavor and then I can just throw the meat with roasted potatoes or in a taco shell. The browning is the main indicator. I have a giant, granite roasting pan. As much as your pan can hold without spilling on its way to the oven – that’s how much you want. I’ll explain later. This is especially true for browning ground meat. When frying, you can choose medium or medium high. You have so many options at this point. Pour in whatever ingredients you have left in the mix. Before I married my hubs, I had only had deer meat on occasion, mostly while at friends’ houses but even then it was rare that I’d have it and I most of the time hated it. Add more water if necessary. I’m a hunter myself and I’ve found the best way to remove the gamey flavor of venison is to remove as much of the blood as possible. The meat is fork tender, it is perfectly browned on top and falling off the bones. Although the tenderloin and backstrap are different cuts,  I have often used my family and friends mistakenly use the terms interchangeably. We process our own deer. Venison tacos. If you want to make one yourself, here is a mix you can try. This is a direct quote from Mamaw, “Cook it to death”  and she is not kidding. (Internal temperature should be over 160 degrees). Please consult the appropriate professional before making any changes to your diet, health, or other applicable areas. When I first started cooking deer meat, I would usually end up over seasoning because I honestly didn’t know what to do with it. One of our favorite recipes is actually, meatloaf made with venison. Insert the deer meat into the bowl. However, I do ask that you remember to be kind and to sprinkle your comments with grace. It’s called “Cook once – Eat all week.” I’m going to show how I take one giant dish (like a deer leg) and re-purpose it to make the meals for my family for the whole week. I have cooked a deer leg overnight. And the roast we use for soup or stroganoff. (adsbygoogle = window.adsbygoogle || []).push({ No stores. I have a great series starting next week in my Premium Section that you would love! Most of the time, you’d never know it was deer. Although slow, moist cooking is often recommended for deer steaks, broiling the steaks in the oven gets the job done quickly before the meat has time to dry out. Grow your Groceries? Your email address will not be published. You can read more of my comment policy here. Tabasco sauce. Let meat rest ~ 15 minutes and thinly slice. Put the onions, peppers and other garnishing in the oven. Flip the meat every six hours. Fat = flavor. The series will go on for several weeks – giving you 4 weeks worth of meals. Tightly seal the bowl. Sprinkle the steak lightly with sea salt. Put the onions, peppers and other garnishing in the oven. Simple and so so tasty. So, just add it in. Add the salt and peppers. Cooking deer meat isn’t something you probably do everyday, but it’s worth a try. To me, if the deer meat is left on its own it tastes gamier. This is a phenomenal recipe! Set your pan in the middle of the oven and let the links roast for about 15 minutes. Tough, chewy, yucky, deer jerky. Happy Eating! This site uses Akismet to reduce spam. When it comes out of it’s hibernation in your oven it will look like this: Oh, so wonderful! Recipe: Cook A Perfect Deer Steak in the Oven Cook the perfect venison steak whether it's frozen or dry aging in your fridge. Deer meat is low in fat and calories, offering a heart-healthy alternative to beef. This guy is going to cook for 7-10 hours in a 275 degree oven. It’s totally bad for you but delicious. After it is all tight and snug under the foil and lid,  you are going to “cook it to death.”. My husband butchered the roasts and back straps himself, then we took the rest to our local butcher. Vegetable oil (1 cup) How to Start a Blog. Have you ever done a hind leg this way? Vinegar (1 cup) What is your favorite tip for cooking deer meat that doesn’t taste gamey? When the meat is cooked, remove all the fat. Return the pan to the oven if the meat doesn't register at least 145 F. Watch the steak carefully because overcooked deer meat quickly becomes dry and tough. We don’t want that. That's it. Really season the heck out of it. … Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. I couldn’t even tell the difference!! I am sure you could find how to do it on YouTube and it would save a lot of money. and man what a difference! You must have plenty of water. I prefer deer meat to be used in a dish – not separate (like a steak would be). Making deer roast in the oven results in a low calorie, high protein weeknight dish. Once you get a taste, you’ll be going for second helpings. I had mine in the oven 5 mins. Keywords: Deer, Venison, Backstrap, Paleo, Gluten Free, Low Carb, Holidays, Christmas, Thanksgiving, Whole 30, Keto. You will need to up the oven time if you are working with larger cuts for this recipe. Now, after nearly 7 years of marriage, I can finally say that I know how to cook deer meat. There’s no need to be apprehensive even if you’ve never eaten or cooked it before. Cooking has helped me *try* to figure out life, not just my own, but also other people's. Here’s all you need:  bacon fat (or lard), Lawry’s seasoned salt (can use regular salt if you prefer) and pepper. See all the kitchen items I love & use regularly. LOL. I have cooked a deer leg overnight. To help the sausages cook correctly, make sure they do not touch each other. Same with a roast – I just season with a little salt and pepper and cook like normal. Those into cooking deer meat know how delectable it can be when properly done. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don’t find it all that helpful. Drain the water off and pack it with more ice. Garlic (2 tsp, minced) If you mix the venison with some ground beef, it will not be gamey at all. Pour in some Tabasco sauce. Here are a few more ways you can save money: I love comments from y'all, so please feel free to chime in below. I kinda freaked out…I mean this was alive 2 days ago…and I didn’t buy it at the grocery store…what do I do with it? Making deer roast in the oven results in a low calorie, high protein weeknight dish. That’s 1/4 …, How to tell if Your Yeast is Dead or Dying …, A Peek Behind the Scenes - March 2019 Sweet, precious …. Great comments all! If it's not letting go of the pan than it is generally not ready. It is very health for us women. Deer steak has a reputation for being tough and dry, however they can be every bit as juicy and succulent as beef. ★☆ We use the KitchenAid grinder attachment and it works amazing for ground meat. ★☆ When rigor mortis sets in, the animal stiffens. Ready to escape the rat race? Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats. How to Self-Publish a Book – Tips to Get You Started. My husband’s hunting club has all the stuff for preparing/skinning but they don’t have any of the grinding equipment and neither do we. Your email address will not be published.