need venison steak recipe

[jax]

We just bought a BS after listening to my husband say for the last couple of years how much he wanted one.  Now I would really like to find some good recipe meal ideas for venison steaks that we could try out.
Anyone out there have some great recipe(s) they could share?  I have a freezer full of venison and would love some new ideas beside jerky or sausage.  Thanks!

Jax

[westexasmoker]

Welcome to the forum jax!

You and your hubby are gonna love your BS!  I haven't done alot of venison, we've got some venison folks on here that can help you more than I.  But for steaks of all varieties I like to hit it with about 40 min to an hour of smoke and then on to a the hot grill to finish....get the best of both worlds a little smoke and little grillin!  Good luck and keep us posted!  Oh....Use mesquite!  ;D

C

[Gizmo]

Click on the link under my post for the link to the member's recipe site via the graciousness of Olds and the follow-on support of Habanero Smoker.
May not be many venison steak recipes, but they can always be added if you come with some as well.

Welcome.

[Smokin Soon]

Having some experiance with Venison, I would look at cooks.com and browse a few. I kind of got burned out on venison back in Northern
Michigan in a bad winter in 1978. My best use of it went to sausage using a 20% venison load to my sausage and jerkey blends. It's a lean dry meat that can be used for many things. I have cooked venison steaks many ways and most folks think it has a gamey taste. Grind it up and season, mix with goodies and you will be happy.

[Smoking Duck]

Welcome to the forum, Jax!  I have found that the gameyness of a large game animal has a lot to do with how it is butchered.  Assuming that your venison steaks are not gamey, I would suggest what WTS has said.  I would try and do a cold-smoke for about 1 hour (not sure where you live and if a cold smoke is a possibility).  Then, I would wrap them up tight in plastic wrap and let them sit overnight in the fridge.  This will allow the smoke to permeate throughout the meat.  Then I'd take them and grill them for lunch or supper.  You really don't want the venison steaks to spend a whole lot of time in the smoker as it is a very thin, lean piece of meat that will tend to dry out quickly.  Now, if you have a venison roast and are thinking of smoking that to completion in the BS, I would do it at a temp of 250 or so and have it wrapped completely in bacon and then take it to whatever IT that you normally take your venison.  The bacon will do a good job in helping to keep the roast moist.  I believe you can do a search on here for venison and some more things should pop up for you.

Good luck,

SD

[MRH]

Jax,

Here is a link to a deer loin I did a while back, it was great. The best advice I can give you is, don't overcook!  I have done it for years (The overcooking) and always had a 'gamey flavor'  Since i have only going to a internal temp of 140 it has all been good, no gamey flavor. The rest of the family even ask for it now ;D

Here is the link with a picture even.   http://forum.bradleysmoker.com/index.php?topic=6892.msg68007#msg68007

Mark

[jax]

Thanks for the replys!  My husband has been using a charcoal/smoker for a couple of years now and does awsome with it, but was tired of constantly having to feed it, check the temps, etc.

MRH, the loin looks mouth watering.  One question I do have is our BS instructions said Not to use foil containers or wrappers, but you stated you did.  So.... is it okay to use foil pans, but just not wrapping as that of course would not allow the smoke to do it's job?

Smoking Duck, thanks as well for the welcome.  We were fortunate last fall to fill up our freezer with game as we knew several who got more than they could possibly use, so we didn't have a big say in how it was butchered.  However, I learned years ago while growing up as my family is filled with avid hunters that if you are concerned with a "gamey" taste to soak the meat in milk.  As expensive as the cost of milk is these days I've found it also helps, (though not quite as effective as the milk soak) to rinse the meat repeatedly in cold water until the water is clear. 

Gizmo, appreciate the link!!  I've found a "few" sites on the net that have a venison recipe here or there, but not many so I'll definetly review the recipes on the link you've provided.

WestTexas,  *lol* is there Any other way to smoke or grill other than to use mesquite?!!!  I grew up in west texas (and boy does my husband get tired of hearing how great the food from that area is! with a unique flavoring no one else seems to be able to compare) (no offense anyone!) and have difficulty believing any other way comes close to the wonderful flavor of using mesquite. 

[MRH]

Jax,

I just put it in the foil pan and things were fine.  I imagine that they must be afraid of foil covering up things.  I didn't want to cover the loin completely so it would get some smoke flavor.  It didn't seem real smokey but it did cook real fast, but kept some of the juices in the pan.  I have did a couple on the regular charcoal grill and they also turned out excellent.  I just coated them with olive oil then rolled them in some chopped garlic,salt, pepper, and chopped rosemary or thyme. Then grilled until they hit a IT of 140 deg.

Try it they love here at my place  :)

Mark

[rcger]

We just bought a BS after listening to my husband say for the last couple of years how much he wanted one.  Now I would really like to find some good recipe meal ideas for venison steaks that we could try out.
Anyone out there have some great recipe(s) they could share?  I have a freezer full of venison and would love some new ideas beside jerky or sausage.  Thanks!

Jax

Jax, I love my BDS, but I don't use it to cook everything.  I like to take my venison steaks and dredge them in seasoned flour.  Then I fry them slowly like one would fry roundsteak.  When no more blood is visible, I top the steaks with a lot of thinly sliced onion along with a couple of cans of cream of mushroom soup that I've thinned with some milk.  I usually use an electric skillet.  I put the lid on the skillet and simmer it for 1 hour.  DO NOT REMOVE THE LID.  At the end of the hour, I serve the meat and "gravy" over noodles.  It's so tender, you can cut it with a fork.  Try it.  I think you'll like it.

[Piker]

I have been hunting and eating venison for about 55 yrs. If the animal is looked after properly it should not have much wild taste. After all these years I wont shoot an animal that is or has been running. Secondly eviscerate a.s.a.p. and remove the hide and hang and cool. It does not need to hang long I usually hang no more than 3 days. As for the steaks and roasts I cook the same as I do beef. Because of the leaness of the meat something to keep it moist works or cook it slowly. If you do notice an odour while cooking use seasoned salt and if it tastes gamey to you make it like swiss steak using canned tomatoes or any soup will work. All the trim I use for sausages of many kinds. Just check out the recipes on this site especcially the summer sausage and the pastrami they are to die for. Thks for reading my ramblings. Dave

[MRH]

I just grilled som steaks last night that I found in the freezer left from 2005 ???

Anyway I salted them and seasoned them with, thyme, rosemary, garlic, pepper and some olive oil.  They turned out great only cooked them to medium/ medium rare though.  I was concerned they would be a bit freezer burned but they were fine beliieve it or not.

Mark

[Tenpoint5]

Jax give this site a whirl, I'm thinking you should be able to find something to use.

http://www.free-venison-recipes.com/index.html

or this one

http://www.thesportingchef.com/rc.asp

maybe even this one.

http://www.justgamerecipes.com/index.html

[Venisonhq]

Venison is a delicious alternative to beef. http://www.venisonhq.com Provides deer recipes for any occasion. Please feel free to try them out and let us know what you think!

[Caribou]

Thanks for the links :)
Carolyn