Some people may think me a bit crazy. “Venison tenderloin?! In a sandwich?! What a waste!” Many hunters only ever have the tenderloin as a quick grilled roast, and I have nothing against that. What I will say is, making a sandwich with the best ingredients will give you a meal you will remember. The … Continue reading “Venison Tenderloin – The best cut makes the tastiest sandwich”
If you know about the origins of Venison Thursday, this particular meal is not one you want to start with. UNLESS.. (there’s always a caveat to most things in life now, isn’t there?) Unless your meal guests like liver. I believe in harvesting as much from my deer as humanly possible. While there are a … Continue reading “Pan Fried Venison Liver and Onions”
Venison can be a temper-mental meat to cook. An over cooked roast will give your jaws a work out. An over grilled back strap could be sliced up for hockey pucks. If you have never cooked venison before, start with something easy and foolproof. You can’t go wrong with a crockpot. Low and slow, with … Continue reading “Simple Slow Cooker Venison Meals”
Deer fat. It doesn’t taste particularly good. To us humans anyway. Yet some deer will have a lot. I’ve pulled almost 20 pounds of almost pure fat off a large deer that seemed to be bulking up for a rough winter.
The tenderloin of the deer is located inside the abdominal cavity. It is the most tender part of the deer. But I’ve still had some that was as tough as rubber. The loin, aka the backstrap, is the long muscle that runs along the deer’s spine. This is the second tenderest/most desirable cut of meat … Continue reading “How to Tenderize Venison”
I have been a fan of corning venison for years. I love the flavor, and I love the options braising it and smoking it. Another reason to corn venison is if you have some gamey meat. If you shot a buck that had a little funk, there is no better way to remove gaminess. And … Continue reading “Dried Corned Venison”