Cooking Venison

[Altjaeger]

Just some general methods I enjoy cooking venison and hopefully others with throw theirs on.

One I like taking backstrap or quality hindquarter roast and cubing to kabob size before marinating for about 2 days. Then I either put it on bamboo skewers and grill medium rare with my favorite seasoning or heat a pan of olive oil sauteeing it medium rare with the seasoning. Serve. Cranberry sauce goes nicely.

Another is take and stew cuts in brown gravy with your favorite seasonings until tender. I usually add a generous portion of onions and mushrooms to the gravy. Serve over noodles with cranberry sauce and vegetables of your choice.

Last was actually suggested by Swamp several years ago and I tried it this year. I put roasts from the hindquarters in a crockpot with condensed mushroom cream soup cooking for several hours. Then I made homemade mashed potatoes and served the roast using the soup as a gravy for the potatoes.

I did not get too specific because your favorite seasoning may differ from mine or you may wish celery creme soup instead of mushroom. I am sure rice could substitute for potatoes or noodles.:)

Have fun with these if they sound good. Please throw your own up.

[Renegade]

Probably our most used and favorite way of cooking / eating venison, and easiest way to prepare too is I'll take the backstraps and slice them into about 3/8" thick medallions. Then take a mix of 2/3 flour or corn starch to 1/3 Italian bread crumbs, add a bit of salt, pepper, and onion powder to taste. Mix that together good and dredge the pieces in it. I usually do it twice, starting again with the first piece dredged which should be kind of wet by now.

While I'm dredging I'll be heating a cast iron skillet or other thick evenly heating thick base pan, with a good heaping table spoon (depending on the skillet size) of lard. Lard gets hotter and has a higher smoke point than most oils, plus it adds a certain flavor. Heat on medium, about 4-5 for electric stoves.

Add the pieces to the hot lard without splashing. Let them set till the blood starts appearing on top, about 4 minutes or so, then start flipping those as the tops turn red. Being careful not to pull the coating off the bottom. I slide a fork sideways under them. Cook about another 3-4 minutes on that side and start pulling the done ones off and onto a paper towel covered dish.

Serve with a favorite side dish and enjoy.