I've come into some venison recently

[jpgray]

:P

I'm no hunter myself, but we've been given some by a hunter in the family, and I'm wondering about good ideas for cooking it. I'm a huge fan of roasts, of a good day's marination, searing the outside at about 475 degrees and then a slow roast at 350 or so, a half hour per pound. Will that sort of thing work for game meat, or is medium-rare preparation ill-advised? What are some better ideas?

[bearfan454]

1. Here's one I like

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=31523&mesg_id=31523

[jpgray]

2. If there's a problem bacon can't solve, I haven't encountered it

:D Thanks!

[bicentennial_baby]

3. Truer words were never spoken!

:rofl:

:hi:

[jeanarrett]

4. It totally depends on the cut of meat

you received. Probably not the tenderloin as hunters hold that very close to the vest.

Medium or rare is not recommended (unless it's the tenderloin or steaks) as venison tends to be very dry (no fat or marbling in the meat). If you roast it, unless you cover it with foil (tightly) it will dry out, so better to do it more like a pot roast with added liquid.

However, I know people who have drilled holes in the roast and inserted bacon and roasted it that way and liked the results.

Lots of different ways to cook it, but again, it depends on what kind of cut you received.

During one of our winters spent in the U.P., we ate nothing but venison (young, broke and just married, but with gun) and I still love it!

One of my absolute all time favorite ways to prepare venison is to can it--it makes it so tender and wonderful for later use, but best to do from its fresh state.

[jpgray]

5. Thanks very much for the advice

I thought I had half-remembered something along the lines of "no rare preparations." :hi:

[bearfan454]

6. A few other ways too

Chicken fried steak with white gravy, chili, stew, ground up or thinly sliced for tacos and fajitas, and basically anywhere you would use beef. For the stew or chili small cubes are great but you have to fry them first with a liitle bacon grease.

[Arkansas Granny]

7. We have several hunters where I work and they are always on

the lookout for recipes. You can search online and find a bunch. We've found some really good ones on these sites:

http://huntingsociety.org/recipes.html
http://www.ces.ncsu.edu/martin/wildrecipes/

Just scroll down the page to venison.

We have found that almost any recipe for beef can be adapted for venison. We have the best results with slow, moist cooking methods. The ground venison makes some of the best chili around.

[jpgray]

8. Thanks for all the advice! I roasted the meat with a mint, ginger, garlic, clove, rosemary marinade

And it turned out wonderfully. Not too tough after searing in the juices before slow-roasting, and with just the right amount of char on the outside. Thanks so much to everyone who gave advice!