Cooking up Some Venison Recipes

Getting to be that time of the year when you are getting down to the bottom of the freezer! You have waded through the best cuts of meat and are probably sitting on the last of your summer sausage and brats. I know my favorites are like many of yours! Your most tender cuts are usually cooked up right away on the grill. I love to keep my loin and backstraps whole when cooking them. When cooking them whole you usually can keep them nice and crusty on the outside and rare on the inside. Over the years I have found the importance of resting your meat before cutting and eating. Moisture is the key to successfully cooking lean meat!

So why does an un-rested meat expel more juices than a rested one? Turns out that it all has to do with temperature. We already know that the width of the muscle fibers is directly related to the temperature to which it is cooked, and to a degree, this change in shape is irreversible. A piece of meat that is cooked to 180°F will never be able to hold on to as much liquid as it could in its raw state. But once that meat has cooled slightly, its structure relaxes—the muscle fibers widen up slightly again, and it's this small change in shape that makes all the difference. Usually I like to say 6 minutes of rest, per pound of meat. Make sure that you are using this method no matter the meat!

Now time to enjoy our harvest! Here are 3 great quick and easy recipes to please all critics!

Ground Venison

Ground Venison is probably the easiest and most versatile type to cook! Due to the low fat content I really like to add some fat to it. Especially when making any loaf type recipe.

Barbecue Bacon wrapped Venison Loaf

 

 

Click on the picture for a printable recipe card for the barbecue bacon wrapped venison loaf. Click on the picture for a printable recipe card for the barbecue bacon wrapped venison loaf.

 

Roasts

Venison has much more depth of flavor than beef. If venison preparation is done by someone who knows how to cook venison, it will be incredibly and delectably tender. Preparing the hindquarters is always a treat! I have feed many people this recipe and had raving reviews!

 

Shredded Venison with Au jus

 

 

Click on the picture for a printable recipe card for shredded venison au jus. Click on the picture for a printable recipe card for shredded venison au jus.

 

 

Venison Chops and Loins

 

These are the gems of the deer! Usually the first to go in my house! It is important not to over marinate or over cook them. I find that I like to use fresh herbs and olive oils to help keep the moisture in. Don't forget to rest them!

 

Venison Steaks on the Grill

 

 

Click on the picture for a printable recipe card for grilled venison steak. Click on the picture for a printable recipe card for grilled venison steak.

 

I hope you enjoy each of these recipes! I know my trigger finger is getting anxious to harvest another deer this next fall! On to planting food plots and checking trail camera, and getting some practice slinging arrows!

Chanda Gebhardt

North Country Outdoors

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