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Featured Replies

Does the back strap stand up to the braising? What's the consistency of it? I grilled a back strap the other day and frankly I just don't care for it. I need to figure out some "go-to" venison recipes because I don't care for it but my ten year old has started killing deer.
Try this grilled back strap recipe.
I do a little pre-cook to the bacon so it gets crispy if you are using a smoker. If bbq grill, the bacon will crisp up just fine.
On 1/28/2025 at 11:58 AM, DalTxHornFan said:

It's all about the temperature.  I'd pull at 130 and let it rest.  (I am not afraid of rare meat!)

Totally agree with this - Grilling backstrap is my goto and I never let it get above 130 degrees. Medium rare blackstrap with a baked potato always hits the spot.

Edited by hornmpa96
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On 1/28/2025 at 10:53 AM, BHMCruiser said:

Does the back strap stand up to the braising? What's the consistency of it? I grilled a back strap the other day and frankly I just don't care for it. I need to figure out some "go-to" venison recipes because I don't care for it but my ten year old has started killing deer.

The Mississippi Pot Roast recipe using a front quarter in a crock pot is an easy way to make a fantastic venison meal.

https://www.spendwithpennies.com/mississippi-pot-roast/

I let it go approximately 8 hours in the crock pot until it just falls apart. Then make gravy with the leftover juices and serve over mashed potatoes.

Most people I’ve served it to had no idea that it was venison instead of beef.

 

Edited by Victor Lazlo

  • 4 months later...
  • Author

Ground venison with 5% beef fat, peppers, squash, and onions from the garden. 

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  • 1 month later...
  • 4 months later...
  • Author

Anyone got a fool proof recipe for venison tamale filling? I got two shoulders in the freezer ready to go. 

2 minutes ago, Anastasis said:

Anyone got a fool proof recipe for venison tamale filling? I got two shoulders in the freezer ready to go. 

I would think you could just copy a beef recipe. Maybe add some fat. 

I've had them done with a venison and pork mix. Just venison will get too dry.

14 minutes ago, Both Tacos said:

I've had them done with a venison and pork mix. Just venison will get too dry.

Pork fat like you use for sausage and lots of manteca de puerco!

  • Author
5 minutes ago, ztejas said:

I would think you could just copy a beef recipe. Maybe add some fat. 

8 minutes ago, Both Tacos said:

I've had them done with a venison and pork mix. Just venison will get too dry.

Yeah. I am thinking about smoking the shoulders a bit to get some flavors going and then cooking them down with some pork butt. 

 

 

  • 4 weeks later...
  • Author

Finally got around to the batch. Deer shoulder/shank and pork butt. 

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  • Author

Steaming now. Not sure how long these are suppose to go but reading recipes that say up to 2 hours. 

  • Author

Testing an hour in, masa seems to have set but could use some more time still. Flavor is next level. 

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