supserdave
PMA Member
Cut a chunk of loin about 1" thick, wrap in bacon, grill to medium.
Quick, easy, and some of the best steak you'll have if you ask me.
Quick, easy, and some of the best steak you'll have if you ask me.
Shovelbuck
Active Member
For roasts I like to put them in the crock pot with a pack of onion soup mix and 1 cup water. Cook until you can shred it then let cook another 30 minutes in the juices.
wapsi-bottom-BP
Active Member
I do the same, except I wrap a piece of jalapeño in with it!!!
harleyjohnc
Member
Put roast in slow cooker with Envelope of Italian seasonings and envelope of Au-jus brown gravy mix a cup of water cook until you can shred with a fork. Basically Italian beef recipe but works outstanding with venison as well
Sent from my iPhone using IW
Sent from my iPhone using IW
Sevenbirdies
Sevenbirdies
My go to is to cut loin medallions 1/2" thick, wet them in egg milk mixture then coat w Italian breadcrumbs, fry in oil and make sliders w French bread & pico & mayo or just by themselves.
doubledrop32
New Member
I do the loins with bacon...marinated in soy sauce and brown sugar. Delicious!!!!
Hanyak
Active Member
For roasts I like to put them in the crock pot with a pack of onion soup mix and 1 cup water. Cook until you can shred it then let cook another 30 minutes in the juices.
I concur with this roast method.
For loins I recommend cutting them into 1 - 1.5lb loins, put them in a vacuum seal bag, fully coat them with Lynch's (out of Waucoma, IA) Butt Shaker (used to be called Butt Rub and is the best seasoning - buy some and you will use it for venison, pork and beef) seasoning, then vacuum seal and let marinade for a minimum of 24 hours in the fridge. You can either cook them while fresh (after 24 hour marinade) or freeze them and cook them after thawing them out. If you freeze them only thaw them out about 80% before cooking, the ice crystals in the middle will provide extra moisture for the venison while cooking. Cook the loins to rare to medium rare and slice the loin very thin. This is an AWESOME method - I have convinced many people who say they don't prefer venison to try it and in every occasion, they allow it and some end up saying its the best "steak" they have ever had.
I concur with this roast method.
For loins I recommend cutting them into 1 - 1.5lb loins, put them in a vacuum seal bag, fully coat them with Lynch's (out of Waucoma, IA) Butt Shaker (used to be called Butt Rub and is the best seasoning - buy some and you will use it for venison, pork and beef) seasoning, then vacuum seal and let marinade for a minimum of 24 hours in the fridge. You can either cook them while fresh (after 24 hour marinade) or freeze them and cook them after thawing them out. If you freeze them only thaw them out about 80% before cooking, the ice crystals in the middle will provide extra moisture for the venison while cooking. Cook the loins to rare to medium rare and slice the loin very thin. This is an AWESOME method - I have convinced many people who say they don't prefer venison to try it and in every occasion, they allow it and some end up saying its the best "steak" they have ever had.
Benelliblaster
New Member
Great thread! My girlfriend is a crock pot wizard, but when im in charge it all just ends up on the foreman grill then I dump on some A1 and horseradish. Keep these ideas comin, I could use em!!
nannyslayer
New Member
Take whole loin, cut silver skin and fat trimmings off of it.
Make marinade from:
1cup soy sauce
1 cup olive oil
1 cup water
1 cup brown sugar
2 table spoons kosher salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Mix marinade well, butterfly the entire loin, and soak in marinade for 12 hours. Cook on grill will a little apple or peach wood for smoke flavor to medium . Enjoy.
Make marinade from:
1cup soy sauce
1 cup olive oil
1 cup water
1 cup brown sugar
2 table spoons kosher salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Mix marinade well, butterfly the entire loin, and soak in marinade for 12 hours. Cook on grill will a little apple or peach wood for smoke flavor to medium . Enjoy.
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nannyslayer
New Member
Another classic is,
Make the rub by 1/3 1/3 1/3
1/3 coffee grounds (fresh)
1/3 kosher salt
1/3 of your favorite seasoning (I use Montreal steak seasoning, so I cut the salt back a bit as the seasoning has salt in it)
Take loin, roast or ham round, trim all silver skin and fat, rub down lightly with olive oil. Coat blended rub on preferred cut of meat. Once coat let rest for 20 minutes and get a skillet hot with a couple splashes of cooking oil. Get oil hot, sear meat till it is crusted well all the way around. Have the oven preheat to 350, and put meat in glass baking dish. Cook for 35 minutes at 350, finish the lat 5 minutes at 400. It is delicious.
Make the rub by 1/3 1/3 1/3
1/3 coffee grounds (fresh)
1/3 kosher salt
1/3 of your favorite seasoning (I use Montreal steak seasoning, so I cut the salt back a bit as the seasoning has salt in it)
Take loin, roast or ham round, trim all silver skin and fat, rub down lightly with olive oil. Coat blended rub on preferred cut of meat. Once coat let rest for 20 minutes and get a skillet hot with a couple splashes of cooking oil. Get oil hot, sear meat till it is crusted well all the way around. Have the oven preheat to 350, and put meat in glass baking dish. Cook for 35 minutes at 350, finish the lat 5 minutes at 400. It is delicious.
nannyslayer
New Member
One of these days I'll share the nanny on a stick recipe :grin:
StickersNKickers
Camo Up!
Great thread. Always lookin for a way to change up meals and use some roasts that seem to just sit in the freezer. My go to would have to be cutting holes in the loin (basically just stab it in several places, but not all the way thru) and stuffing the holes with fresh or canned minced garlic and thyme, season on outside with salt and pepper and then bake at 350 until done. The garlic seems to overpower any gamey taste. Have also done several using Italian dressing marinade.
Hardwood11
It is going to be a good fall!
Easy and excellent
Back straps cut in chunks...wrapped in bacon and cream cheese (small slice for cream cheese)...add a jalapeño in there if desired
Grill on skewers. Great stuff!!
Back straps cut in chunks...wrapped in bacon and cream cheese (small slice for cream cheese)...add a jalapeño in there if desired
Grill on skewers. Great stuff!!
BDAHMS
Be here Now
Was told a good one over the weekend and tried it- AMAZING- simple as well
Make a large bowl of garlic mashed potatoes- set aside
1LB of ground deer- brown meat
take 1/4 cup flour and mix with 1 cup water- add 2 beef bullion cubes
add mixture to ground deer and add salt/pepper to taste
heat mixture til turns to a gravy and put deer meat gravy over garlic mash potatoes
was great!
Make a large bowl of garlic mashed potatoes- set aside
1LB of ground deer- brown meat
take 1/4 cup flour and mix with 1 cup water- add 2 beef bullion cubes
add mixture to ground deer and add salt/pepper to taste
heat mixture til turns to a gravy and put deer meat gravy over garlic mash potatoes
was great!
HorseDoctor
PMA Member
If you really want something a little different & great tasting, especially if you want to impress someone, try this: http://www.epicurious.com/recipes/f...Shrimp-Mushroom-and-Brandy-Cream-Sauce-106115 Just sub in venison loin for veal. Not a simple recipe but one that will get you applause... I guaranteeee...