Any favourite ways to prep venison?

[Sol]

Shot my first buck few nights ago and obviously did a roast to get a majority of the meat gone (small freezer), Anyone got any favourite ways to prep small pieces of roe?
Backstraps/Butchered out leg, would you guys turn it into small steaks? None of my family Is too Interested In venison so while roasts legs are nice they are a bit wasteful, Or going out and cook a nice meal with lots of Ingredients as Its only me that eats it.
.
I figure no one can go wrong salting and leaving In the fridge for a couple of days? Or well at least a common method for beef steak, Salted a bit of the leg then promptly realised F&*^ should of done that to the backstraps! Guess I'm eating those 3 bits before the rest hits the freezer!

 

[deerstalker.308]

Roast is my least favourite. Mince is very versatile, chilli and spag bol always work a treat. Nice steak is hard to beat. Then there are burgers, sausages, biltong etc. there are many many options

 

[Woodsmoke]

Firstly, congratulations on your first buck! Many more to come, I'm sure.

As to the loin? I wouldn't salt it until immediately prior to cooking. Chances are you'll tighten up the fibres and it'll end up tough and over-salted. If the meat really is just for yourself, I'd be tempted to steak the haunches, trim the picanha (rump cap) for stir fry, bone and dice the shoulders (casserole, chilli, curry, etc), bone and roll the breast meat (long, slow cooking), and trim the loins into four sections each. You can either flash them off as they are, or trim into medallions, strips for fajitas, or what-have-you. One of my all-time favourite meals is a piece of loin, roasted until medium, then sliced and served over a bed of basmati rice. You can add a sauce if you like, but I love it just as it is. The only limit is your imagination!

 

[foxdropper]

Slow cooked with red wine ,served with red wine and veg .The mouth waters .

 

[splash]

I skin mine and take it to a local butcher, tell him how many people will be eating and he cuts it to suit, vacuum packed when I pick it up.
Last muntjac had had the fillet cut, some steaks and the rest turned into sausage absolutely delicious, even people who would never eat venison just eat them ! I just smile when they ask what they are

 

[shakey jake]

minced venison babbotie, south african shepard pie sort of. steak and kidney pie. corned venison. shanks in onion and beer gravy. pure venison burgers.
the loin just fry up in butter.
liver and onions.
so many ways with a fantastic meat

 

[paul o']

Mustard and rolled in brown sugar BBQ cook pink

 

[Klenchblaize]

Check out this thread:

Food Porn

If it looks good enough to eat....... May I suggest a thread for good-looking dishes. This is one is my idea of good. It was damn delicious too. Fallow loin, with sweet and sour peppers a la Gordon ‘F*** me’ Ramsay. Please do add your creations, with tips and tricks. After all, we shoot to eat.

www.thestalkingdirectory.co.uk

K

 

[Overlay]

Boned out a back lieg and feathered it down so all level, salt. Pepper. Olive all splash with a few spices, show it the BBQ. Delicious

 

[JockStalk]

Venison shanks - the best cut?

Had four shanks off a yearling red calf in the freezer that I'd been umming and aahing about what to do with. Would they not be tough? So, large soup pot, browned off the shanks (after trimming a couple of bones that were a bit long with my 5" rib saw!). Left for a bit after browning as I got...

www.thestalkingdirectory.co.uk

 

[JockStalk]

Venison shanks - the best cut?

Had four shanks off a yearling red calf in the freezer that I'd been umming and aahing about what to do with. Would they not be tough? So, large soup pot, browned off the shanks (after trimming a couple of bones that were a bit long with my 5" rib saw!). Left for a bit after browning as I got...

www.thestalkingdirectory.co.uk

Best cut there is. Though the wife will argue tenderloin. And she’s got a point.

 

[VSS]

Do a lot of quick cook cuts, like medallion steaks, stir-fry strips, mince, etc. You're more likely to use it than big roasts, and it's very versatile.

 

[Bo Diddley]

I like slow-cooked haunch in the slow cooker, plenty of stock/water and put plenty of root vegetables like parsnips and carrots in as well, plus onions and garlic, when it's falling off the bone we serve it with mash & veg, with the gravy made up out of the liqueur from the cooking, any meat and veg left over go into pies, I use Tesco rough puff pastry for ease, these are then frozen for a quick and easy supper at a later date. All the above ideas are what we do as well, loins and tenderloins are my favs.

 

[T.eddie]

My Mrs isn't quite up to eating venison steaks etc, we do sometimes do a roast but not often, mince we have 2 or 3 times a week and it's almost always venison we have minced ourselves. That being said I find muntjac shoulders great for slow cooks and turned into pulled meat dishes
And during the winter months we use a lot of dice for stews and neck for slow cooks
Also used shanks for slow cooks, the meateater cookbook is quite good for getting some ideas

 

[Erik Hamburger]

Some of my own favourites:

1. Haunch steaks marinated in Rash-el-Hanout, with extra garlic, chillies and lime-juice, and BBQd over charcoal (served medium/rare!)
2. Rendang Venison. Just follow a recipe for Beef Rendang. 8-hour slow cook until almost all the moisture in the sauce is gone.
3. Casseroles made with the Shanks, long and slow, until the meat starts to fall off the bones.
4. Venison Goulash - so a stew/casserole with the main flavour ingredients of onion, red peppers, mushrooms, caraway, hot smoked paprika, garlic, and a little chilli. Finish with a dollop of sour-cream on top, and fresh coriander leaves to garnish

 

[SussexSteve]

Depends on winter or summer for me how i butcher. As said above I'm not keen on it roasted so backstraps always steaks then haunches diced for kebabs or minced for burgers. Shoulders good slow roasted in Ras el Hanout or minced with shanks neck and trim for sausages or spaghetti bol, chilli etc and stews in the winter

 

[Woodsmoke]

Last week's buck now butchered, packaged, and labelled . . . . .

Steaks, diced shoulder, loin, sausages, burgers, medallions, and stir-fry