Ideas For Cooking Venison
FNW Reader Jessica asked:We got a doe this year and before we took it to the butcher, we cut the tenderloins out and cooked them. The meat was tough, so we figured that it was an old doe. Today we took out some backstrap from the freezer and are trying to figure out the best way to cook it, so it's not so tough. We are thinking meat tenderizer might soften it up, but wonder if there is another way.
Also, we usually fry venison up in flower , but now with this tougher meat, we are not sure. Any ideas?
Thanks in advance!
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Tagged with: Cooking Venison • Doe • Tenderloins • Venison Backstrap
Filed under: Deer Hunting
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Slice it very thin. Pan fry in butter. It doesn’t take a lot of butter but the flavor is excellent. Slicing it thin makes it tender.
VENISON MARSALA
7 – 9 lb. venison roast
½ to ¾ lb. bacon
1½ c. Marsala wine
2 -3 pinches rosemary leaves
Lay bacon strips over roast in crosshatch pattern. Be generous with bacon. Tie bacon onto roast with twine. Then, use meat baster to force Marsala wine between bacon and roast generously. Use the water smoking method for best results. Use at least 4 to 6 cups of water in pan along with crushed rosemary leaves. Pour remaining wine over roast and into water pan. Add water to pan as needed while cooking. Smoke cook approximately 8 hours.
Even though backstrap is suppose to be the most tender part of the deer, it can sometimes be tough. I take my butterflied pieces, pound them with a meat cleaver, then chicken fry. Never a tough piece. Also after using the meat cleaver, I season, roll (jelly roll style), take a piece of bacon and wrap around it, season it in Italian style dressing. Then I grill them and baste with the leftover dressing. Oh, so good! If a meat cleaver doesn’t work, you can always grind up the meat for pan sausage or chili meat.
If you are afraid of it being tough just make a stew out of it. I made a great venison stew a couple weeks ago. Same way I make beef stew.