Deep Fried: Fried Venison Backstrap

Dec 05, 2008 This recipe was exceptional! A definitel keeper. We do not often get vension, so I had no idea how to cook it. My neighbor gave it to me and I was not too thrilled with the way he told me to cook it, so I searched for other recipes. We finished almost all that I cooked. I did find that it was rather labor intensive, though. It took longer than the recipe said it would, but was worth the effort. It had an excellent flavor and was ultra-tender. I did use less black pepper and it was plenty spicy enough. I do not think it would have been way to spicy otherwise. Can hardly wait to cook it again! I look forward to trying the venison roast recipes that I found also. Thanks for the great recipe!

—LittlDuck15 

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Tacos, Burritos, and Enchiladas: Slow Cooker Venison Burritos

Mar 04, 2009 O.k., I have never entertained writing a review but WOW, this was good!! I do NOT like the taste of venison, but my husband is an avid hunter, and we have a freezer full. This was really good!! The kids ate it, I would've never known, and there are NO leftovers!! Awesome recipe!!!!

—stacy 

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Roasts: Venison Pot Roast and Gravy

Mar 31, 2009 i'm living in amsterdam (.nl), and the only venison i can get my hands on easily is either steak, or pre-diced stewing steak. i used the latter. i sliced the thicker pieces into thinner slices, but still needed a bit more than 90 mins before it was tender enough to eat. 'grill seasoning' also isn't something common here, so i made mine using 1 tbs fresh coarse ground black pepper, 1 tsp kosher salt, onion power, garlic power and ground coriander each, and 1/3 tsp crushed red pepper flakes. but! it was absolutely delicious. i served it with roasted potatoes, carrots, parsnips & shallots, and it went down a treat. the only reason i'm giving it 4 stars instead of 5 is because i suspect that the reason the meat wasn't more tender is because i used meat from the freezer. also, we're not big eaters, but there's no way 1 pound of venison would divide between 4 people. 3 at a push maybe. nice one, i'll be making it again. :)

—rua 

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Roasts: Slow Cooker Venison Roast

Jan 02, 2004 Delicious! I used a TBLS of minced garlic instead of garlic salt, added 1 1/2c of water, and cubed a couple potatoes, 2 carrots, and 2 celery stalks. For those that said this was too salty - use real garlic instead of the salt (or garlic powder) add a little water, and perhaps using low sodium soy sauce/cream of mushrooms soup would help a bunch as well. Turned out great for us and w/ my changes, we didn't find it salty! Good luck & happy cooking!

—DREGINEK 

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