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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: LA Trapper on December 20, 2008, 11:48:00 PM
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Reading Apex Predator's post has got me thinking (and that is dangerous). What is your favorite deer recipe? Please be specific.
I like to cut deer a little larger than a penny match box (about 1 1/2 times the size of a penny match box). Wrap the meat with a half piece of bacon pinned with a toothpick and put on a slow charcoal grill. Turn when necessary and maybe use foil if you have large cracks in you grill. Poke holes in the foil if so. When the bacon is about 1/2 to 2/3 done, paint the roll with KC Masterpiece BBQ sauce. When the bacon is done, the deer is done. I don't care if you don't eat deer, you will eat this and not know what it is except GOOD. This is how I got my wife to start eating deer.
Let's hear your recipes and don't assume we know what you are talking about. Be specific.
Billy
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I like cutting the backstraps into 1/2" to 3/4" medallions and putting them on the grill. Marinade as you like your steaks. Sometimes it is just a little tenderizer with salt and pepper, others times it is dale's, and then there is always a little BBQ sauce.
Another favorite is getting all the fixings for the Korean dish Bulgogi. Put it on some rice and enjoy.
Then of course there is always the good ole deer chili and stew.
Make me hungry thinking about it.
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LA Trapper, before You roll that up put a sliver of Jalapeno or some Pepperjack cheese inside. It will be even better. And Tony Chacheres was made for adding to these little roll-ups.
bretto
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Deer Turds:
Any cut of venison. Cut 2"-3" wide and 1/8" thick.
Red & Gold Bell Peppers.
Sweet Onion
Jalapenos
Cheese(any kind you want) I use a Jack & Colby mix.
Black Pepper Bacon
Lightly pound/tenderize the venison to thin it out some more and then marinate it over night in Italian dressing, a little Olive oil and a tbsp of crushed garlic.
Cut all veggies & cheese into thin strips as long as the meat is wide.
Take your veggies and cheese and place a couple of each and roll it up in the meat. Season the outside with season pepper. Now roll that up with a couple pieces of bacon and hold together with many tooth picks.
Place on grill and cook slowly.
Everyone that I've cooked these for inhales them.
You can also do the same thing with shrimp. Just eliminate the venison and use the bacon to wrap everything in.
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This is my favorite recipe - skillet loin:
Preheat oven to 350 degrees.
1/2 deer loin
Cover bottom of cast iron skillet with olive oil and bring to high heat. On a plate, drizzle olive oil on loin and cover with Phillips blackening seasoning. Rub seasoning all over loin.
When skillet just starts to smoke add the loin. Brown each side of loin and then place skillet in over for 18-21 minutes depended on thickness of loin.
Remove and let sit for 2-3 minutes.
Slice into medallions and enjoy.
I just had it a few minutes ago, it's simply awesome.