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SVTPerformance's Chain of Restaurants
Road Side Pub
Venison Recipes
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<blockquote data-quote="bright blue" data-source="post: 11366399" data-attributes="member: 37584"><p>With the back straps, you can do two things, both are good, depending on what you like. </p><p></p><p>First thing, fry it in flour. No way to go wrong, just don't over cook it.</p><p></p><p>Second and my personal favorite, cut the backstrap into butterfly chops, about 3/4" thick each side. Then take and open the butterfly up, and wrap it in bacon, keep the bacon in place with toothpicks. Next, salt and pepper it, along with putting some of your favorite seasoning on it, I use grill mates montreal steak. Place it in a container and fill with olive oil, place in refrigerator and let soak for 12 hours or more. Take out of olive oil, add a dash of salt, pepper and seasoning, then place on grill and cook to medium well, don't over cook it, but I'm not one that wants to eat a medium rare deer steak (even though I do with beef... weird.). Anywho, after desired cooking is reached, take out toothpicks, add some steak sauce and enjoy!</p><p></p><p>For roasts and shoulder meats, two words: DEER JERKY!!!!! Best recipe that I have created, I'm sure others do this too, but I am the first that I know of. LOL </p><p></p><p>Go to Kroger, get you a bottle of Allegro's Game Tame in the marinade isle. Mix that with some fresh cut jalapeno peppers, some black pepper and some hot sauce, seasoned to taste of course, some people like more fire than others. Cut your roast into THIN strips, and place in your marinade. Place in fridge for 24 hours MINIMUM!!!! Stirring occasionally. Then place in dehydrator, flipping pieces as needed, rotating trays and removing from dehydrator as pieces get done, don't over dehydrate, but if you do, you can place it in a plastic bag and seal it and the heat it generates will bring some moistness back.</p></blockquote><p></p>
[QUOTE="bright blue, post: 11366399, member: 37584"] With the back straps, you can do two things, both are good, depending on what you like. First thing, fry it in flour. No way to go wrong, just don't over cook it. Second and my personal favorite, cut the backstrap into butterfly chops, about 3/4" thick each side. Then take and open the butterfly up, and wrap it in bacon, keep the bacon in place with toothpicks. Next, salt and pepper it, along with putting some of your favorite seasoning on it, I use grill mates montreal steak. Place it in a container and fill with olive oil, place in refrigerator and let soak for 12 hours or more. Take out of olive oil, add a dash of salt, pepper and seasoning, then place on grill and cook to medium well, don't over cook it, but I'm not one that wants to eat a medium rare deer steak (even though I do with beef... weird.). Anywho, after desired cooking is reached, take out toothpicks, add some steak sauce and enjoy! For roasts and shoulder meats, two words: DEER JERKY!!!!! Best recipe that I have created, I'm sure others do this too, but I am the first that I know of. LOL Go to Kroger, get you a bottle of Allegro's Game Tame in the marinade isle. Mix that with some fresh cut jalapeno peppers, some black pepper and some hot sauce, seasoned to taste of course, some people like more fire than others. Cut your roast into THIN strips, and place in your marinade. Place in fridge for 24 hours MINIMUM!!!! Stirring occasionally. Then place in dehydrator, flipping pieces as needed, rotating trays and removing from dehydrator as pieces get done, don't over dehydrate, but if you do, you can place it in a plastic bag and seal it and the heat it generates will bring some moistness back. [/QUOTE]
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SVTPerformance's Chain of Restaurants
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Venison Recipes
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