Venison med to med rare recipe?????

[deadon]

I have read all the recipes here and they all sound great but I like venison as well as beef cooked med to med rare. My favorite is to cut a loin into 1 inch pieces ,put them in a bag with house autrys chicken breader and fry them. If you over cook them they will be tough. You can cook fillet minion until it is only good to resole your shoes. Do any of you have any recipies for a dummy cook who likes to see red? Thank you in advance, Rusty

[pposey]

Cut backstrap into .5 inch thick pieces,,, cut off all tissue just leave pure backstrap, cluster backstrap on cutting board and apply , garlic powder, chilli powder, sage, crushed "hot" red peppers and black pepper, all to one side, I apply pretty heavy and press the spices into the meat with a fork

heat a frying pan to med high with a heavy load of olive oil, 1/8th inch or so, good and sizzling hot,,, put in meat spiced side down, should be nice and brown in 30 seconds or so, flip meat for another 30 seconds, remove to a really warm covered plate for 5 min or so and serve with some of the olive oil from the pan drizzled on... the kids and I ate a rather large helping just a couple nights ago,,,and they both wanted more

[pposey]

Oh I only salt right before eating,,, get more tase with less salt that way

[youp50]

I am going to do this tonight.

I have a chunk of backstrap, I will marinate it for an hour or two in some Essies South American marinade. It is soy sauce based. I will scrap most of the marinade off with a spoon.

Build a nice charcoal fire on half of your Weber grill. Go to Menards, or Lowes and get some of the real lump charcoal, forget those briquets. Get the fire going hot.

Cover the grill and put the meat over the fire. The Essies will help it brown fast. Roll the meat so all three sides get browned. Hard to brown top and bottom, just make it three sides. Move the meat to the other side of the grill and close off most of the air. Cook until nicely pink throughout. About 5 minutes before its done drizzle some Famous Daves Texas Pit Sauce on it.

It takes some practice and trial to get it right, cooking over charcoal is not a certain temperature so you will have to practice and experiment. You need to identify the consistency of the meat to the degree of doneness. Go ahead and cut it open to check as you learn.

[smokepole50]

When you butcher you deer, cut the back straps into two or three equal length pieces. If you plan to freeze some of it, freeze it in water in a ziplok bag. When you are ready to cook it, trim off the sinue/tendon on the top side.

Take you trimmed loin and liberally sprinkle season salt on both sides. I use Lawry's seasons salt. Now rub it down with Lee & Perins worchestire sauce and let it set for 20-30 minutes while you coals heat up. Grill the loin over medium heat, don't waste it on a gas grill use charcoal, and brown each side coating the meat with butter or a good marg. each time you trun it. Use you finger to test for the meat firming up as you cook it. Usually turn it twice on each side browning each time and it will be med to med rare. A little bit of misquite on the coals will make it taste even better. I use a Weber grill. Slice it in thin pieces across the grain and watch as it disappears when you place it on the table.
If you like venision you will love this recipe ans so will everyone else that you know so cook extra or you won't have enough. I use to cut my loins in three pieces but now I just cut them in half that way there is enough after my boys get there share. You can use this same recipe for other muscles in the hind quarter. I just cook them a bit quicker and wrap them in foil and a towel so they end up being like prime rib, slice and put on a onion roll with some good horse radish sauce and a slice of provalone or swiss and enjoy.

Smokepole