deer steak marinade

[someAZdude]

It's prolly just me, but why does everyone try to mask the venison? Yea marinade it a bit but venison, if properly prepared, is damn good eats. I would not fry a loin/back strap! Hell no, put that sucker on the grill and enjoy!!
Yea ya gotta get all the silverskin off but it's not that tough to do.

Prolly just me and nicklemore.

Nah, I am with you guys. The flavor of deer and elk is so good and we don't get much in my house so I do pretty much the same thing every time. Flour mixed with salt, pepper, maybe some other seasonings like MH or Garlic, or a seasoned salt. Fry it on a cast iron skillet in some butter and olive oil. That's it. Every flipping time. I'd do it weekly if I had the supply

[Jimh]

Salt and pepper.

I have to agree

[chris_h]

if you like it chicken fried, use the pan drippings and make peppered flour gravy or a mushroom gravy to put over it.

[chris_h]

just a few hours in the smoke,

[chris_h]

flour,salt,course black pepper, garlic salt




evoo,butter



roast beef gravy mix, 1 can cream of mushroom

[zelix]

Here's a how I marinade mine sometimes. My daughter loves this.

Korean BBQ Marinade

1/2 cup reduced-sodium soy sauce
2 tablespoons water
1 1/2 tablespoons raw sugar
1 tablepsoon minced garlic
1 teaspoon Asian sesame oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon freshly ground black pepper
1/2 cup chopped scallions



Whisk 1/2 cup reduced-sodium soy sauce, 2 tablespoons water, 1 1/2 tablespoons raw sugar, 1 tablespoon minced garlic, 1 teaspoon Asian sesame oil, 1 teaspoon grated peeled fresh ginger, and 1/2 teaspoon freshly ground black pepper in a medium bowl. Stir in 1/2 cup chopped scallions. DO AHEAD: Cover and chill up to 1 day.

Read More http://www.epicurious.com/recipes/fo...#ixzz2HUFChZiR

Or simply pour this on them and let it sit a bit.

[someAZdude]

flour,salt,course black pepper, garlic salt




evoo,butter



roast beef gravy mix, 1 can cream of mushroom

Now yer talking! Well, I do mine without gravy too but I am not much for gravy on most things. Still, I might have to bust out some venison this week!

[erain]

Yea ya gotta get all the silverskin off but it's not that tough to do.

Prolly just me and nicklemore.

what the heck Mark, ya forgot about King, Rich, and me too... i know there a bunch more converts out there as well...

Salt and pepper.

and when ya flip it a pat a butter. all you need, just dont over cook.

I can go for a country fried piece a venison now and then, generally dont use a top end steak for it though. maybe something from one of the rounds and take the meat hammer to it a bit. seems if you hammer it, and then pan fry it as in country fried steak, it will still be nice and tender.

And after looking at that gravy covered deer, I kinda got a hankering for some chicken fried venny now... looks good.

[Mark R]

what the heck Mark, ya forgot about King, Rich, and me too... i know there a bunch more converts out there as well...

I'm sure I missed a bunch of folks but Nickle was the only other one that commented.

and when ya flip it a pat a butter. all you need, just don't over cook.

Yea, dat it!

I can go for a country fried piece a venison now and then, generally dont use a top end steak for it though. maybe something from one of the rounds and take the meat hammer to it a bit. seems if you hammer it, and then pan fry it as in country fried steak, it will still be nice and tender.

And after looking at that gravy covered deer, I kinda got a hankering for some chicken fried venny now... looks good.

Agreed on the choice of cuts, but that chicken fryin is startin to sound good. Just ain't got none.

[lostleader]

Ok here is my first post. You all try it out tell me what you think!

Start with a medallion about 3/4" or 1" thick depending on the size
uploadfromtaptalk1358240966163.jpg

Pound it down to about the size of a softball.
uploadfromtaptalk1358241070822.jpg

Spread on cream cheese. Add salt, pepper, and garlic to taste. You can also slide in a pepper if you wish.
uploadfromtaptalk1358241146811.jpg

Roll up and wrap with bacon. Secure with a tooth pick.
uploadfromtaptalk1358241190915.jpg

Soak and let sit with a teriyaki sauce.
uploadfromtaptalk1358241228355.jpg

Throw on the grill and cook to a internal temperature of 145. At this time throw on a slice of pepperjack cheese. Once cheese has melted your done.
uploadfromtaptalk1358241316684.jpg

Sorry for the colorful plate. Its just what I grabbed. LoL

uploadfromtaptalk1358241365068.jpg

Enjoy

DC 33

[Texas-Hunter]

This will work... Can't say I have ever had cheese on any of my venison.. Looks great tho...

[Trav8300]

So what internal temp are you looking for on deer? Approx how long in the smoker?
I'm going to smoke On my way! Deer meat this weekend and I have never done it before

[smokeitifugotit]

So what internal temp are you looking for on deer?
Approx how long in the smoker?
I'm going to smoke On my way! Deer meat this weekend and I have never done it before

Im sure some of the pro's will chime in here but a few weeks ago I smoked half a loin (backstrap) and took it to 155. Took it about 7hrs. Now doing that I think it was a little to dry. Not bad just a little. Next time ill proly shoot for 145. And maybe a little quicker. It did shrink a lot.

[Big Norm]

I use. http://www.allegromarinade.com/



Big Norm

[someAZdude]

Man, I just cooked up some deer last night. I can't bring myself to do it any other way. Flour, some seasoning (this time used Papa Charlies Greek Rub) in the flour, butter, and olive oil on a cast iron skillet. The kids love it, and I love it!
I don't hunt though and my deer/elk meat is in extremely limited supply so I don't have it often enough to even want to try something else with it. This is the way I always had it as a kid too! Well, I think we had it in chili also and I know Grandma used to can it.