MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 03-02-2014, 11:49 PM   #16
agoldswo
On the road to being a farker
 
Join Date: 03-18-12
Location: Ishpeming
Name/Nickname : Goldy
Default

My favorite backstrap recipe is to saute 2 diced onions, 2 cloves of garlic, minced, and 2 large shallots, minced, in some olive oil until translucent. Add 5 cups of a good Cabernet, 2 cups of beef or veal stock, 2 or 3 tablespoons of whole juniper berries, and 3 or 4 bay leaves. Bring it to a boil and simmer for 15 or 20 minutes, until it's reduced by 1/4. Let it cool, and marinate the whole backstrap/tenderloin covered overnight. Grill hot and fast to rare/med-rare. For a sauce, i make up an espagnole sauce and reduce it down, adding some of the marinade. Damn good!
agoldswo is offline   Reply With Quote


Thanks from:--->


Old 03-03-2014, 04:08 AM   #17
Wolverine
is one Smokin' Farker
 
Wolverine's Avatar
 
Join Date: 12-09-12
Location: Clarkston Michigan
Default

Store bought?OOH haillll no!! Ask around im sure you can find someone that has extra in the freezer, most Real hunters would be glad to give you some, chances are they have cooked it so many ways they wont eat it anymore at least till fall.I dont like all the fancy junk on it, its like your trying to cover up poor handling of the deer. Salt Pepper, onion, or even lipton onion soup mix works great for roasts. A good portion of our deer here are nice and fat anywhere between 150-300lb,A nice 2-3 year olds are yummy, good luck
__________________
Meadow Creek PR60 w/dx2,WSM 22.5 Party Q, Performer, 26.75 kettle Gaser,
Wolverine is offline   Reply With Quote


Thanks from: --->
Old 03-03-2014, 08:50 AM   #18
TroyA65
is one Smokin' Farker

 
Join Date: 04-20-13
Location: Pleasant Prairie, WI
Default

To give you something other than Backstrap (which is great) I'll throw in a Roast. My family loves Italian "beef" made with a venison roast. The venison creates a rich flavor that beef doesn't have. I use this recipe with 2 modifications,

http://allrecipes.com/Recipe/Slow-Co...r_results_p1i1

I use "Better than Bullion" beef broth and drop the salt from the recipe. When it's done cooking, I pour the liquid in a pan to reduce while I shred the venison. I'm guessing you could also do this on the smoker (I have not) like you would a chuckie.

In general, the problem with cooking venison on a smoker (assuming low & slow) is that it will dry out because it's so lean. If you have a burning desire to do it on the smoker I would consider HnF, add a bacon wrap, and pull the venison off at a lower IT.

Good luck and post the pics!!
__________________
Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion
TroyA65 is offline   Reply With Quote


Old 03-03-2014, 09:03 AM   #19
TroyA65
is one Smokin' Farker

 
Join Date: 04-20-13
Location: Pleasant Prairie, WI
Default

Quote:
Originally Posted by bbqgeekess View Post
I want to shoot a deer lol. Just to save money.

I dunno, I never terminated an animal before. Bugs yes.

I'd probably feel sad.

I'm not sure what everyone else thinks, but unless you plan to process (read butcher, package, grind, cure, stuff, etc...) you are not saving a dime. Even then you need to already have the equipment (foodsaver, grinder, stuffer, casings, etc... I paid between $150-$200 for processing (fresh cuts & processed) plus another $150 or so for a simple antler mount (gotta keep a 10 point rack)

If you have the option to pick up a cut here or there your probably better off unless you love hunting and love venison, then get out there...it's a blast!!
__________________
Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion
TroyA65 is offline   Reply With Quote


Old 03-03-2014, 09:29 AM   #20
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

You can cook venison the same way you would cook the similar cut of beef. Keep in mind that the venison is very much leaner and the cuts are also much smaller.

Because of this you should cook the venison hotter and faster to prevent the meat from getting dry and tough.

The state division of wildlife gives me 2 doe permits every year. I hunt to fill the extra freezer. The doe meat has more fat content and it does not have the strong gamey flavor associated with venison that most people encounter.

You can even make venison ham and venison bacon. Although they do not taste like their pork counterparts they get their names from, they are very very good. A good ham press or netting (available from many sausage making suppliers) will hold the smaller pieces of meat together during smoking helping to form 1 larger cut (like a daisey ham).


.
IamMadMan is online now   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 03-03-2014, 09:36 AM   #21
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Default

I am going to buck (yes I did) the trend. Cut the hams in to round steaks. I grill them and chicken fry them.
Hawg Father of Seoul is offline   Reply With Quote


Thanks from: --->
Old 03-03-2014, 09:57 AM   #22
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Quote:
Originally Posted by TroyA65 View Post
I'm not sure what everyone else thinks, but unless you plan to process (read butcher, package, grind, cure, stuff, etc...) you are not saving a dime. Even then you need to already have the equipment (foodsaver, grinder, stuffer, casings, etc... I paid between $150-$200 for processing (fresh cuts & processed) plus another $150 or so for a simple antler mount (gotta keep a 10 point rack)

If you have the option to pick up a cut here or there your probably better off unless you love hunting and love venison, then get out there...it's a blast!!
Thanks.

Yeah I have everything to process a deer pretty much.
__________________
18.5" WSM and 22.5" OTG.
bbqgeekess is offline   Reply With Quote


Old 03-03-2014, 10:05 AM   #23
dirtydingus
On the road to being a farker
 
Join Date: 05-25-13
Location: Blair Ne
Default

Just remember, if you're going to grill any part of the deer, cook til med. rare only, or you'll be able to make a pair of shoes out of it. Good luck. There's nothing better, if cooked proper.
__________________
KCBS MASTER JUDGE---Weber Kettle--Hunsaker(HILLBILLY TRASHCAN)X 2, Humphreys QPP
dirtydingus is offline   Reply With Quote


Thanks from:--->
Old 03-03-2014, 10:17 AM   #24
Mrtodd777
Full Fledged Farker
 
Mrtodd777's Avatar
 
Join Date: 11-13-13
Location: Garland texas
Default

We eat venison in this house at least once a week. All the above ideas are GREAT ones! I like to butterfly the backstrap, stuff with peppers, and cream cheese, then roll in bacon and grill to medium rare.



I tool this one to medium for some company at they loved it!

Mrtodd777 is offline   Reply With Quote


Thanks from: --->
Old 03-03-2014, 10:18 AM   #25
Mrtodd777
Full Fledged Farker
 
Mrtodd777's Avatar
 
Join Date: 11-13-13
Location: Garland texas
Default

Venison burgers are amazing as well. Just don't overcook.

Mrtodd777 is offline   Reply With Quote


Thanks from: --->
Old 03-03-2014, 10:19 AM   #26
Mrtodd777
Full Fledged Farker
 
Mrtodd777's Avatar
 
Join Date: 11-13-13
Location: Garland texas
Default

If you are ever in the North Dallas area, shoot me a PM. I will happily give you a roast and some backstrap to mess around with.
Mrtodd777 is offline   Reply With Quote


Thanks from:--->
Old 03-03-2014, 10:27 AM   #27
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Mrtodd777, wow those photos: how well they are cooked, how you presented them and the camera angles.. you're killing me!

Thanks, I might take you up on that offer next time we go down to Dallas. I could trade you some buckboard bacon or homemade pastrami or something.
__________________
18.5" WSM and 22.5" OTG.
bbqgeekess is offline   Reply With Quote


Old 03-03-2014, 10:31 AM   #28
Mrtodd777
Full Fledged Farker
 
Mrtodd777's Avatar
 
Join Date: 11-13-13
Location: Garland texas
Default

Thanks! Sounds like a plan to me!
Mrtodd777 is offline   Reply With Quote


Old 03-03-2014, 10:49 AM   #29
mchar69
Quintessential Chatty Farker
 
Join Date: 02-22-14
Location: Kensington, MD
Default

As said - do not overcook - rare is really good, med rare ok, well done - yuck.
I butcher my own and make small rib racks.


mchar69 is offline   Reply With Quote


Thanks from:--->
Old 03-03-2014, 10:58 AM   #30
wladrules
Full Fledged Farker
 
wladrules's Avatar
 
Join Date: 10-14-11
Location: Bryant, AR
Default

Here's some filets from a backstrap that I cook in my cast iron skillet.


Plated:
__________________
UDS, COS
wladrules is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:29 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts