Venison...

MIL's neighbor just gave her about 3lbs of venison.. MIL does not eat/touch meat.. FIL just asked me to come over and make something with it tonight.. he is coming up ideas for side dishes (asparagus and mushroom).. and I am clueless..

I was thinking of browining it and sticking it in the oven? I would hate to ruin it.. FIL is reallyyyyyy looking forward to it.. poor Bambi..

never cooked it.. i don;t think i have ever eaten it either.. but I found this..

Chef's Tips for Cooking Wild Game


Chef's tip #1: There is a membrane called 'fascia' that holds the muscles together in all animals, including human ones. It can be very tough and unpleasant if it happens to get between your teeth. Therefore, it is particularly important to remove the fascia before cooking wild game roasts.


Chef's tip #2: Always marinate wild game in buttermilk of yogurt. They have an enzyme that tenderizes and cleans the taste of Wild Game. Then, wash the meat thoroughly and cook or remarinate the meat in your favorite seasonings.


Chef's tip #3: If you are dealing with an old buck or a tough piece of meat, add some meat tenderizer to the Buttermilk


Chef's tip #4: Do not 'cook' wild game as you would farm raised animals such as beef or lamb. Wild animals are athletes and many, like deer do not eat grass or corn. They eat tree buds, particularly evergreens so the meat is tough. It is best just warm the meat or else you must cook it to death.

yeah same here.. DH, MIL and I don't exactly know what to do with it.. its great that FIL has such faith in my cooking skills.. but I think this just put me at a whole different level..

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Posted by AR31

never cooked it.. i don;t think i have ever eaten it either.. but I found this..

Chef's Tips for Cooking Wild Game


Chef's tip #1: There is a membrane called 'fascia' that holds the muscles together in all animals, including human ones. It can be very tough and unpleasant if it happens to get between your teeth. Therefore, it is particularly important to remove the fascia before cooking wild game roasts.


Chef's tip #2: Always marinate wild game in buttermilk of yogurt. They have an enzyme that tenderizes and cleans the taste of Wild Game. Then, wash the meat thoroughly and cook or remarinate the meat in your favorite seasonings.


Chef's tip #3: If you are dealing with an old buck or a tough piece of meat, add some meat tenderizer to the Buttermilk


Chef's tip #4: Do not 'cook' wild game as you would farm raised animals such as beef or lamb. Wild animals are athletes and many, like deer do not eat grass or corn. They eat tree buds, particularly evergreens so the meat is tough. It is best just warm the meat or else you must cook it to death.

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yeah like they said its not like other meat such as chicken, beef, pork or any of that. So be careful or else it will come out extremely dry. And dont put anything oily on it, i remember my uncle once made it in a pan with oil and was so heavy. I would be careful with putting it in the oven, venison already you have to be extra careful bc can dry out quickly so that might dry it out even more.

My mom has cooked it a couple of times but i cant remember how she did it. I have eaten it many times though and its delicious when done right.

Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!


probably revamp this one..

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Posted by Espo22

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Posted by AR31

never cooked it.. i don;t think i have ever eaten it either.. but I found this..

Chef's Tips for Cooking Wild Game


Chef's tip #1: There is a membrane called 'fascia' that holds the muscles together in all animals, including human ones. It can be very tough and unpleasant if it happens to get between your teeth. Therefore, it is particularly important to remove the fascia before cooking wild game roasts.


Chef's tip #2: Always marinate wild game in buttermilk of yogurt. They have an enzyme that tenderizes and cleans the taste of Wild Game. Then, wash the meat thoroughly and cook or remarinate the meat in your favorite seasonings.


Chef's tip #3: If you are dealing with an old buck or a tough piece of meat, add some meat tenderizer to the Buttermilk


Chef's tip #4: Do not 'cook' wild game as you would farm raised animals such as beef or lamb. Wild animals are athletes and many, like deer do not eat grass or corn. They eat tree buds, particularly evergreens so the meat is tough. It is best just warm the meat or else you must cook it to death.

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yeah like they said its not like other meat such as chicken, beef, pork or any of that. So be careful or else it will come out extremely dry. And dont put anything oily on it, i remember my uncle once made it in a pan with oil and was so heavy. I would be careful with putting it in the oven, venison already you have to be extra careful bc can dry out quickly so that might dry it out even more.

My mom has cooked it a couple of times but i cant remember how she did it. I have eaten it many times though and its delicious when done right.

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some call for wrapping it in bacon.. i hope FIL finds one of his buddies to make it..

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Posted by Espo22

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Posted by AR31

never cooked it.. i don;t think i have ever eaten it either.. but I found this..

Chef's Tips for Cooking Wild Game


Chef's tip #1: There is a membrane called 'fascia' that holds the muscles together in all animals, including human ones. It can be very tough and unpleasant if it happens to get between your teeth. Therefore, it is particularly important to remove the fascia before cooking wild game roasts.


Chef's tip #2: Always marinate wild game in buttermilk of yogurt. They have an enzyme that tenderizes and cleans the taste of Wild Game. Then, wash the meat thoroughly and cook or remarinate the meat in your favorite seasonings.


Chef's tip #3: If you are dealing with an old buck or a tough piece of meat, add some meat tenderizer to the Buttermilk


Chef's tip #4: Do not 'cook' wild game as you would farm raised animals such as beef or lamb. Wild animals are athletes and many, like deer do not eat grass or corn. They eat tree buds, particularly evergreens so the meat is tough. It is best just warm the meat or else you must cook it to death.

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yeah like they said its not like other meat such as chicken, beef, pork or any of that. So be careful or else it will come out extremely dry. And dont put anything oily on it, i remember my uncle once made it in a pan with oil and was so heavy. I would be careful with putting it in the oven, venison already you have to be extra careful bc can dry out quickly so that might dry it out even more.

My mom has cooked it a couple of times but i cant remember how she did it. I have eaten it many times though and its delicious when done right.

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Right, I know it can be very tough. I never pay attention so I'm not sure but I know he doesn't really do anything too special to it. He's always asking me to try it and I don't want to have anything to do with it.

All right, he just said he seasons it with salt and garlic powder. If it's cutlets or anything thicker, marinate it with any good beef marinade and cook RARE only...any more well done and it will not be good.
ETA: Cutlets one or the other is fine. Thicker cuts you must marinate. I don't know if I missed you say what cut of meat it is.

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Posted by AR31

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Posted by Espo22

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Posted by AR31

never cooked it.. i don;t think i have ever eaten it either.. but I found this..

Chef's Tips for Cooking Wild Game


Chef's tip #1: There is a membrane called 'fascia' that holds the muscles together in all animals, including human ones. It can be very tough and unpleasant if it happens to get between your teeth. Therefore, it is particularly important to remove the fascia before cooking wild game roasts.


Chef's tip #2: Always marinate wild game in buttermilk of yogurt. They have an enzyme that tenderizes and cleans the taste of Wild Game. Then, wash the meat thoroughly and cook or remarinate the meat in your favorite seasonings.


Chef's tip #3: If you are dealing with an old buck or a tough piece of meat, add some meat tenderizer to the Buttermilk


Chef's tip #4: Do not 'cook' wild game as you would farm raised animals such as beef or lamb. Wild animals are athletes and many, like deer do not eat grass or corn. They eat tree buds, particularly evergreens so the meat is tough. It is best just warm the meat or else you must cook it to death.

---

yeah like they said its not like other meat such as chicken, beef, pork or any of that. So be careful or else it will come out extremely dry. And dont put anything oily on it, i remember my uncle once made it in a pan with oil and was so heavy. I would be careful with putting it in the oven, venison already you have to be extra careful bc can dry out quickly so that might dry it out even more.

My mom has cooked it a couple of times but i cant remember how she did it. I have eaten it many times though and its delicious when done right.

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some call for wrapping it in bacon.. i hope FIL finds one of his buddies to make it..

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i read the recipe and its cooked on the grill so its ok. Not like its wrapped in bacon and then you put it in the oven where the bacon becomes soft and fatty. On the grill the bacon becomes hard and they say to do it until burnt. I would grill it also, but I agree with cooking it medium rare. To get it right you have to cook it the same amount of time on both sides to get that even thickness on both sides. With steak depending on the cut i do 6 mins on one side and 6 mins on the other side, not sure for venison what it is

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Posted by Gigi08

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Posted by Espo22

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Posted by AR31

never cooked it.. i don;t think i have ever eaten it either.. but I found this..

Chef's Tips for Cooking Wild Game


Chef's tip #1: There is a membrane called 'fascia' that holds the muscles together in all animals, including human ones. It can be very tough and unpleasant if it happens to get between your teeth. Therefore, it is particularly important to remove the fascia before cooking wild game roasts.


Chef's tip #2: Always marinate wild game in buttermilk of yogurt. They have an enzyme that tenderizes and cleans the taste of Wild Game. Then, wash the meat thoroughly and cook or remarinate the meat in your favorite seasonings.


Chef's tip #3: If you are dealing with an old buck or a tough piece of meat, add some meat tenderizer to the Buttermilk


Chef's tip #4: Do not 'cook' wild game as you would farm raised animals such as beef or lamb. Wild animals are athletes and many, like deer do not eat grass or corn. They eat tree buds, particularly evergreens so the meat is tough. It is best just warm the meat or else you must cook it to death.

---

yeah like they said its not like other meat such as chicken, beef, pork or any of that. So be careful or else it will come out extremely dry. And dont put anything oily on it, i remember my uncle once made it in a pan with oil and was so heavy. I would be careful with putting it in the oven, venison already you have to be extra careful bc can dry out quickly so that might dry it out even more.

My mom has cooked it a couple of times but i cant remember how she did it. I have eaten it many times though and its delicious when done right.

---

Right, I know it can be very tough. I never pay attention so I'm not sure but I know he doesn't really do anything too special to it. He's always asking me to try it and I don't want to have anything to do with it.

All right, he just said he seasons it with salt and garlic powder. If it's cutlets or anything thicker, marinate it with any good beef marinade and cook RARE only...any more well done and it will not be good.
ETA: Cutlets one or the other is fine. Thicker cuts you must marinate. I don't know if I missed you say what cut of meat it is.

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thank you....

I honestly don't know what cut it is.. he just called me to tell me that there is venison at home.. i hope the lady next door can come over and make it for him..

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Posted by AR31

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Posted by Gigi08

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Posted by Espo22

---

Posted by AR31

never cooked it.. i don;t think i have ever eaten it either.. but I found this..

Chef's Tips for Cooking Wild Game


Chef's tip #1: There is a membrane called 'fascia' that holds the muscles together in all animals, including human ones. It can be very tough and unpleasant if it happens to get between your teeth. Therefore, it is particularly important to remove the fascia before cooking wild game roasts.


Chef's tip #2: Always marinate wild game in buttermilk of yogurt. They have an enzyme that tenderizes and cleans the taste of Wild Game. Then, wash the meat thoroughly and cook or remarinate the meat in your favorite seasonings.


Chef's tip #3: If you are dealing with an old buck or a tough piece of meat, add some meat tenderizer to the Buttermilk


Chef's tip #4: Do not 'cook' wild game as you would farm raised animals such as beef or lamb. Wild animals are athletes and many, like deer do not eat grass or corn. They eat tree buds, particularly evergreens so the meat is tough. It is best just warm the meat or else you must cook it to death.

---

yeah like they said its not like other meat such as chicken, beef, pork or any of that. So be careful or else it will come out extremely dry. And dont put anything oily on it, i remember my uncle once made it in a pan with oil and was so heavy. I would be careful with putting it in the oven, venison already you have to be extra careful bc can dry out quickly so that might dry it out even more.

My mom has cooked it a couple of times but i cant remember how she did it. I have eaten it many times though and its delicious when done right.

---

Right, I know it can be very tough. I never pay attention so I'm not sure but I know he doesn't really do anything too special to it. He's always asking me to try it and I don't want to have anything to do with it.

All right, he just said he seasons it with salt and garlic powder. If it's cutlets or anything thicker, marinate it with any good beef marinade and cook RARE only...any more well done and it will not be good.
ETA: Cutlets one or the other is fine. Thicker cuts you must marinate. I don't know if I missed you say what cut of meat it is.

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thank you....

I honestly don't know what cut it is.. he just called me to tell me that there is venison at home.. i hope the lady next door can come over and make it for him..

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Aw, don't worry. Just try not to make it well done, stay on the rare side. I think you can probably grill them. And he said you can wrap them in the bacon. He and my FIL do that a lot with filet mignon and it comes delicious...gives it added flavor! Let us know!

ETA: He just said if you do it with the bacon to still marinate it. The MOST important thing he said is to not overcook it.

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Posted by Mimacat

Aw please don't eat me!

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Awww, I know I still always feel bad.

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Posted by Mimacat

Aw please don't eat me!

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We didn't have tooo!!! My MIL is very big on not eating meat.. she draws the line at fish and chicken at home.. I think she gave it back.. FIL ordered Chinese and is not talking to her.. i think my FIL is really upset because he loves meat.. o well.. but i am

I never cared for venison, but growing up, my Dad went hunting to supply our family with food!! My Mom made venison with Coca Cola, to help take away the 'wild' taste. Here's a recipe I found online, using Coca Cola. Mary MOB

ROUND STEAK
1 round steak or venison cut into serving pieces
1 bell pepper
1 c. ketchup
1 onion
1 king size coke (16 oz.)

Salt, pepper, and flour the steak pieces. Brown in hot oil. Pour off all but 2 tbsp. grease. Place a slice of onion on each serving of steak. Pour ketchup and coke over all of the meat and simmer for about 45 minutes (covered). Serves 4.

Interesting what you can make with Coca Cola!!! Mary MOB

http://www.nancyskitchen.com/coca_cola_recipes.htm