First time cooking venison

[Welchji]

Cooked my first venison recipe a couple nights ago: Venison Gyros. Took a 8-10 inch piece of backstop, seasoned with salt, pepper, cumin & garam masala, a little olive oil & a splash of white wine vinegar. Seared all sides in a cast iron skillet, then finished in the oven at 250 until the meat was med rare. Sliced thin and served with tomato, red onion & tzatziki sauce on warm pita bread. I was a little nervous how it was going to go over with the family. Well...by the time I finished my first gyro, my wife had finished two and was sopping up the meat juices from the cutting board with left over pita bread. I think we'll be keeping this recipe.

 

[Welchji]

Whoops...read the forum title "Cook Em Up" and thought we were talking about cooking game. Then I noticed the rest of the threads are about reloading...oh well. It was still a good meal.

 

[ivorytip]

I think the same thing every time I see it. that sounds damn fine BTW

 

[Prerylyon]

It sounds delicious. Last time I had some deer meat, we used some of the typically tougher cuts off the quarters to make kabobs (did the recipe 6 times) and they were tender and well liked by all in the family. I used a red wine marinade overnight-that was the key to the tenderness. The ethnic basis for it was Uzbek or somewhere out there in central Asia. I'll have to post the recipe sometime.

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[Gr8bawana]

After reading your recipe I have to get my BIL to make some curry elk. He makes some curry that is delicious and not too spicy.

 

[Colorado Cowboy]

Over the years I continue to learn new ways to prepare game meat. Besides the obvious care that must be taken before with the meat before it gets to your table, lots of new methods of preparation surface all the time. I used to cook venison well done, havn't done that for years. Recently a friend of mine told me about soaking backstrap in buttermilk before cooking. I tried it and...WOW what a difference!

Thanks, I'm going to try this too.

 

[ivorytip]

double dipped breaded deer steaks fried in coconut oil and butter..... damn! sprinkle some smack your mamma seasoning on there and it is some excellent table fare. so anxious for next fall! 2 deer and an elk disappear pretty dang fast!

 

[Prerylyon]

Over the years I continue to learn new ways to prepare game meat. Besides the obvious care that must be taken before with the meat before it gets to your table, lots of new methods of preparation surface all the time. I used to cook venison well done, havn't done that for years. Recently a friend of mine told me about soaking backstrap in buttermilk before cooking. I tried it and...WOW what a difference!

Thanks, I'm going to try this too.

Buttermilk, yogurt too, make great bases for marinades. Very common in central Asian and Indian meat recipes using lamb, goat, or mutton.

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[Prerylyon]

Here's a link from our friends up north at the Canadian Dairy Farmers that does a decent job of explaining how yogurt/buttermilk based marinades work on the meat:

https://www.dairygoodness.ca/good-life/in-the-kitchen/yogurt-the-ultimate-marinade

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[Prerylyon]

I am so dense! I finally saw the part about this forum being for reloading "recipes" a Hahahaha!

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[kidoggy]

I am in the minority but don't particularly like soaking meat in anything.

most venison gets way overcooked IMO.
MY method IS,
1. HEAT BARBECUE TO 450
2. TOSS ON MEAT
3. COUNT TO TEN.ONE ONE THOUSAND ,TWO.........
4. FLIP AND REPEAT #3
5. TOSS ON PLATE AND SERVE

 

[Birdman]

Kidoggy is right. I like to cut my backstraps in 12" pieces or so and grill it in one big piece and then cut into steaks. Usually about 135 degrees. And no reason to soak anything. I guess unless it's a snow goose breast, might soak those. All this talk has me in the mood for some antelope sashimi!!!