Venison Recipie?

[SixPointEight]

You're in Sac, give it to me lol

[pdq_wizzard]

You're in Sac, give it to me lol

hell with that I will split it with you

[tzahoy]

I don't do venison steaks anymore, they're too easy to turn into shoe leather, now I butcher everything I can into roasts, naturally letting the muscle casing determine the size of the roast. It takes a little extra work to remove the majority of casing, but I try not to remove it all as it helps retain moisture and when it is cooked on the BBQ you won't even notice it.

My basic marinade is a mixture of olive oil, red wine, garlic, balsamic vinegar, pureed dried cherries, garlic salt, and pepper. Not all of the ingredients are present every time, but the liquid ingrdients are all about equal proportions. I marinade anywhere from a few hours to a few days.

I fire up the Bbq and get it good and hot, pretty much full steam, but mine might not be as hot as most as it's a natural gas conversion. I don't leave it on one side more than three minutes to avoid charring, turn regularly and baste with marinade every time you turn. Probably not more than 15 minutes for a small roast and it's got some toast grill marks all around, and is nice and pink and juicy inside. Overcook and you'll be sorry!

[180ls1]

my biggest thing for advice is try to keep the meat moist, there is a very low fat count in wild game so it dries out and gets tough VERY easily.

[bootless]

I don't have any old bacon grease around, but I'll try it on high heat. 3-4 minutes per side, then let it sit for a few?

You could make some bacon to solve this dilemma Not that you need it, but I've never had a dish with bacon anything in it and thought to my self "Damn, I wish this didn't have bacon in it!"

[SixPointEight]

Lol. Me either.

I did a rub of Garlic salt, fresh garlic, pepper, and salt. Let it sit about an hour. Tossed it on a nice hot skillet with a bit of oil, Came out spectacular.

[pdq_wizzard]

Salt + Pepper + olive oil =




the sad part is I only have about 5lb left