How To make Baked Deer Meat
Deer Meat
* see note :
<MARINADE> 1 16 Oz. Can Small Whole Carrots or more if needed
1 16 Oz. Can Small Whole Onions :
or more if needed
Sliced Celery Stalks as desired 2 Cloves Garlic :
halved
1 Tbsp Thyme
1 Tbsp Rosemary Leaves
2 Bay Leaves
1/4 C Minced Parsley
2 Whole Cloves
1 Whole Nutmeg -- <OR>
4 Allspice Berries
5 C Red Wine
1/2 C Brandy Or Vinegar
1/2 C Olive Oil
Cornstarch
*Rub with 1 tbs. salt and
How To make Baked Deer Meat's Videos
Cooking Game Meat | Should I Soak it? | You'll Be SURPRISED!
On this video Joel shares FACTS about game meat that will help you make yours taste great. If you've ever wondered how to make your meat taste better, or if you should soak it in salt water or milk, watch this video!
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Joel Strickland (@mrproducersir) is a lifelong waterfowler, duck hunting guide and producer/director in the film and television industry.
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Cooking Game Meat | Should I Soak it? | You'll Be SURPRISED!
#gamecooking #DuckHunting #SurvivingDuckSeason
Homemade Oven Baked Venison Jerky- Super Easy!
Got ground venison? Make 5 pounds of Jerky in the oven with little effort! Today I am joined by my son, and we explain the simple two step process.
Incredible Venison Backstrap Recipe: Marinated Venison Seared And Baked (Best Venison Recipe)
Absolutely delicious recipe for a marinade that goes wonderfully with any cut of venison. In this video I make the marinade and use it on a deer backstrap. The venison is seared on the stove then placed in the oven to finish cooking. It doesn't get any better than this when it comes to enjoying wild natural meat like venison. Follow along and give this a try for yourself. If you didn't like the taste of venison before I am willing to bet this will change your mind. Please hit that like and subscribe button for me! Thank you!
Ingredients:
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
3/4 cup soy sauce
2 lemons squeezed
2 garlic cloves minced
1 tablespoon fresh parsley chopped
Place the venison backstrap in the marinade for 6-12 hours refrigerated. Remove the venison from the marinade and let the backstrap come up to room temperature before searing. Preheat oven to 400 degrees fahrenheit. Get a pan up to a high heat and sear each edge of the backstrap for 1-2 minutes over the oil of your choice. After searing move backstrap to the oven to finish cooking. Medium rare cook is recommended. Let sit for 10 minutes then enjoy!
Willie's FAMOUS Backstrap Recipe | Deer Camp Kitchen | Buck Commander
Nothing is better than punching a few tags with Willie in camp. Why is that? Because he has mastered fried backstrap!
While the rest of the guys are out hunting, Willie slaves away in the kitchen cooking his stack fry method, taught to him by Kay Robertson.
Try it out yourself and comment how it turned out!!
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MeatEater Recipe: Venison Ribs
Many people don't realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill. Give this recipe a try. You'll never look at venison ribs the same way again. Recipe below.
Venison Ribs
Specialty Equipment:
slow cooker or pressure cooker, grill or grill over fire.
BBQ Rub
Yield 3 Cups
Ingredients:
½ cup kosher salt
2 Tablespoons granulated garlic
1 Tablespoon ground black pepper
½ cup chili powder
2 Tablespoons cumin
2 Tablespoons Hungarian paprika
1 Tablespoon Smoked paprika
2 Teaspoon onion powder
1 Tablespoon ground mustard
1 Teaspoon cayenne
2 Tablespoons oregano
½ cup brown sugar
BBQ Sauce
Yield 3 Cups
Ingredients:
2 cups ketchup
4 Tablespoons bbq rub (see above)
½ cup apple cider vinegar
¼ cup brown sugar
2 Tablespoons Worcestershire sauce
⅓ cup molasses
1 Tablespoon Dijon mustard
2 Tablespoons lemon juice
1 ½ Tablespoons liquid smoke
1 Tablespoon kosher salt
1 Tablespoon ground black pepper
Methods
Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.
Rib Methods
Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones. Then cut these strips into pieces containing 3 or 4 ribs apiece.
Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them. Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing.
Prepare a grill (gas or charcoal) at medium-high heat.
Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub. Place the ribs on the grill. Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit. Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken. Serve warm.
Cooking Game: Venison Ribs brought to you by Weston.
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How to Grill Venison / Grilled Deer Tenderloin on a Charcoal Grill
#venison #grilled #charcoal
In this video we show how to grill Venison Backstrap! Seasoned up with Blues Hog Bold and Beefy. Cooked on the Pk 360.
We started with one deer Backstrap and got it all cleaned up. We kept it in the refrigerator up until we were ready to season that way it doesn’t cook to quick. We put a medium coat of blues hog bold and beefy on all sides. We built a 2 zone fire in the PK360 using one Weber chimney full of royal oak charcoal. Once it was up to temp we but the Backstrap strait over the coals to get a good sear on each side. Then we moved it to the indirect side and just monitored the temperature and pulled it when our thermapen read 125. We let it rest then sliced it up! Total cook time was 40 minutes. Hope y’all enjoy the video!
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