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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-15-2012, 07:36 AM   #1
bmonkman
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Default Venison

I was just given a couple of nice venison steaks. Could anyone point me to a site that has rub recipes they have used on venison?

Thanks in advance.
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Unread 11-15-2012, 08:37 AM   #2
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I don't have a rub recipe but Harley's is crazy good on venison. Just make sure you cook them steaks past medium. They'll get tough and dry if you do.


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Unread 11-15-2012, 08:54 AM   #3
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I think/hope Swamp meant DON'T cook past medium. Salt and pepper is all Bambi needs IMO, but any rub will do just fine. For a cheap production rub, Weber Chicago Steak Seasoning is pretty decent. I hope to be able to try some Simply Marvelous stuff out sometime, it seems pretty popular around here.....
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Unread 11-15-2012, 09:04 AM   #4
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I just made some chops from the back-straps last night. All I did, rub with a hefty dose of kosher salt and sprinkle some garlic powder. Let them sit on the count for about an hour. Grill over very high heat till medium rare, about 90 seconds per-side.

Unfortunately our deer season wasn't too successful, and I will need to another year before I can eat this good again...
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Unread 11-15-2012, 09:09 AM   #5
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Man I made biscuits and gravy with venison sausage yesterday farkin great, I would go salt n pepper and embrace the game ;)

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Unread 11-15-2012, 10:58 AM   #6
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I use Weber Montreal steak seasoning lightly and some extra fresh ground black pepper. Don't cook it past medium rare or it will be tough and dry.
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Unread 11-15-2012, 03:25 PM   #7
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I love using Tony Chachere's Creole seasoning on venison backstrap, tenderloin, chops and steaks.
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Unread 11-15-2012, 03:30 PM   #8
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Plowboys bovine bold is really good on venison
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Unread 11-15-2012, 03:34 PM   #9
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Quote:
Originally Posted by MisterChrister View Post
I think/hope Swamp meant DON'T cook past medium. Salt and pepper is all Bambi needs IMO, but any rub will do just fine. For a cheap production rub, Weber Chicago Steak Seasoning is pretty decent. I hope to be able to try some Simply Marvelous stuff out sometime, it seems pretty popular around here.....
Yes, that was a typo.


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Unread 11-15-2012, 03:46 PM   #10
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I prefer to keep it simple with venison. I usually use seasoned salt and a little pepper and garlic powder and they come out great.
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Unread 11-15-2012, 07:36 PM   #11
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Quote:
Originally Posted by ultimatesooner View Post
Plowboys bovine bold is really good on venison
x2 then cooked in a cast iron with lots of real butter and lots of real garlic. Now your eatin good.
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Unread 11-16-2012, 05:09 PM   #12
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Thanks for the feedback everyone.

@Cooknhogz- does NW PA = Erie?
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Unread 11-16-2012, 05:25 PM   #13
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Venison is real good cooked in some bacon fat. Medium rare
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Unread 11-16-2012, 05:37 PM   #14
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I take zesty Italian pour it out to the bottom of neck on bottle then add dales to it and its fantastic. No rub needed.
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Unread 11-16-2012, 07:15 PM   #15
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I have multiple coworkers who are hunters of all sorts. I bought a 1.75 lb bag of venison rub from oakridge BBQ and divided it among 7 guys. They, their family, and friends want let them make venison without it. Claims were it truly made the meat come back to life and it was out of this world good.
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