When you serve these up, the joke is; you have to kill a lot of deer to get this many ;o). Of course, they aren't really deer family jewels--they are actually bite size pieces of deer back strap or tenderloin. I got this recipe from a Cajun gentleman I hunt with in Haughton LA named Claude. I "guarunteeee", even people who say they don't like venison will eat a plate full of these. I prefer to use Tony Cachere's Cajun seasoning, thin cut bacon, zesty Italian dressing, and cook them over mesquite, but any wood or charcoal will do. Enjoy!
The #1 rated deer recipe on RecipeZaar since 2005! It's deer season again, and you know what that means - a lot of 'Zaar chefs trying out THE venison recipe again or for the first time. Thanks for all the reviews.
Hands-down, this is the BEST deer meat recipe in America. Even those who don't like wild game meat will fight for a piece of this.
**I will warn you, that this creates almost a "candy tenderloin." You can see from the reviews how many people love it, but if you're looking for a gamey dish that brings out the purely meaty taste of your venison, this is not for you.
This is the only steak my family will eat. They do not even like NY strip any more. We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare. Better than beef and better for you too! Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi!
Another favourite venison recipe. This recipe considers farm-raised deer which is readily available in better butcher shops, or some larger super markets. A favourite cook offers up this recipe, and can be found in "Lee Bailey's Cooking for Friends". I like Lee Bailey's recipes because he shops for fresh ingredients; I have tried to make a habit of doing just that for each dinner party.
This recipe is from Taste of Home and it's the most wonderful marinade for venison that I've ever tried! It's great with venison steaks and tenderloins, but I'm sure it would be fabulous with beef also. I get better results if I grill my steaks rather than broil, but that's just me. It's the only way I've been able to keep venison steaks tender and juicy - you won't be disappointed either! I often double the marinade recipe so that I have plenty for marinating, basting and for serving. I have not included the marinating time in the prep time, but it's best if marinated overnight.
I had completely forgotten about this recipe until I came across it in one of my files. It's been a really long time since I've cooked it. If I can just get my DH to eat venison, I'm going to cook this again very soon.
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