Venison?

[Captain Michael Buffington]

Backstraps wrapped in bacon and maybe a bit of soy. No marinading the straps for me...they are already tender and I love the venison taste. Our Jersey deer were corn fed and better than beef as far as me and my family were concerned.

Throw on a hot grill, sear quickly with a blowtorch, eat real red and rare. Delicious!

red and rare. I like cavenders greek seasoning. It has the perfect flavor for venison. I butcher my own deer so I have tenderloins backstraps and different sized roasts. The roast I inject with assorted flavors and grill to the rare side of medium rare. The backstraps and tenderloin are either soaked in milk overnight and dusted with cavenders flavored flour and fried or wrapped in bacon on the grill until the bacon is done

Mike

[Nauti Natured]

Cooked Deep's recipe tonight and it was a winner.

Looking forward to the tenderloin and the burgers!

[netman9]

Pretty cool thread going here, alot of good info for the cooks looking for something different!

[Nauti Natured]

OK ... tonight we try the ground venison.


Ingredients
• 1lb ground venison
• I cup minced bacon (bits w/oil if u don’t want to cook bacon)
• Extra Virgin Olive Oil
• 1 tablespoon minced garlic
• ½ sweet onion, minced
• 8 Shakes Worcestershire sauce
• 1 glug Smokey Allegro
• 6 Shakes Lime Pepper
• 1 pinch sea salt
• 1 glug Red Wine
• 1 egg, Blue Cheese Crumbles
Directions
1. Mash Venison with Allegro, egg, lime pepper, one teaspoon garlic, sea salt, one glug olive oil, Red Wine, and Worcestershire
2. Heat bacon in a skillet over medium heat with 1 glug olive oil, onion, and one teaspoon garlic, until onion is transparent and softened, about 3 minutes. Put bacon, onion, and garlic in fridge and let cool to touch.
3. Once cool, mix in with venison. Refrigerate for 20 minutes.
4. Preheat an outdoor grill for medium heat (300-400 degrees).
5. Shape the mixture into patties (make a thumb print in the middle of patties to prevent rise) and grill for four minutes on one side, flip, and sprinkle blue cheese crumbles on the other side, and cook for another 5-7 minutes.
6. Serve on toasted hamburger buns with raw sweet onion topping and condiments of your choice. (I like A1 Bold & Spicy and my wife likes a creamy balsamic vinaigrette dressing)


I have got to tell you this is one of the best meals I have ever put in my mouth. The combo of the flavor of the venison plus the smokiness of the marinade and the blue cheese sent this one over the top. I hope some of you try this. It is not often that my wife and I fight over the last patty. Of course, she won

[jimbo62]

ground or cubed - use it in chili.

you can mix it in with regular chopped meat or use it straight. use whatever chili recipe you normally use and cook it low and slow. its a great way to initiate others into the venison club.