Making pastrami is one of my favorite ways to make venison, and probably everyone’s favorite way to eat it.
Category: Sirloin Tip
The sirloin tip is a large football shaped muscle from the front of the rear quarter, above the knee. It is a tough cut of meat that benefits from slow cooking. Because of its size, it can also be sliced across the grain for steaks, you you will want to marinate/tenderize them in some way.
Rotisserie Venison – the nearly foolproof way to roast venison
Rotisserie cooking keeps the juices in, and ensures an evenness to cooking of your roast.
Beer Braised Corned Venison Recipe
So you have corned the beast (see article here). Now we need to cook it to turn it into a corned venison meal. Because venison is so lean, you have to be careful at this step. If you do a standard boil, and you boil it a bit too long, you’ll end up with some … Continue reading “Beer Braised Corned Venison Recipe”
Chicken Fried Venison – How to chicken fry backstraps
I know, I had you at “chicken fried”. Chicken fry anything, and what’s not to like? Chicken fry some venison loins, and you can convert anyone into a wild game eater. This is a pretty easy recipe. And there are a few ways you can do it. You could fry these up in a pan, no … Continue reading “Chicken Fried Venison – How to chicken fry backstraps”
How to Cure Corned Venison
One day, I was doing some random searching on wild game meals. I came across a recipe for corned venison. Venison corned beef? Mind. Blown. You can CORN venison?! I LOVE corned beef, so I had to try it out. I’ve corned MANY venison roasts, and learned a few things along the way. Once you corn … Continue reading “How to Cure Corned Venison”