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This is the one that I usually use for venison steaks. The roast I don't do too many of. Cheers! Mike

Originally posted by PurpleHaze:
A good friend has asked me for advice in preparing some venison she's been given. She has a few roasts and some steaks. Although I'm ok in the kitchen, game is not an area where I have a great deal of experience. Help please!

Venison roasts are tricky. Older deer tend to be tough and they contain a lot of tallow/sinew....the best bet might be to slow cook the roasts in a crock pot for a looonnngg time. I rarely have luck with venison roasts.

Venison steaks, on the other hand....awesome. I love nice thick venison chops or thinner steaks on the grill. The key with venison is to not overcook; if she likes her beef well done, she won't want to do the same with the venison. It will be dry and flavorless.

I usually toss the steaks or chops that I am going to grill in a gallon zip lock with whatever spices I'm going to use (usually garlic, pepper, salt etc), and pour in a couple of sticks of melted butter and a tablespoon of olive oil, and let it sit for a while in the fridge before grilling. A bit unorthodox, but it makes for some very good venison as the butter and oil help with moisture and flavor.
What Wine trooper said, with some elaboration.

I braise venison or elk roasts in wine for at least four hours. I start by sauteing LOTS of garlic, whole cloves, in olive oil until transparent. Then I scoop out the garlic and brown the meat.
Some recipes call for half wine, half water or stock. I just use all wine. Last time I used a Cote du Rhone with bay leaf, cloves and allspice for seasoning. Other times I use rosemary and sage.
I've had good results with an off-dry white wine, and even cider.

I likewise marinate the steaks in oil with herbs, but I've never tried melted butter.
A variation is semi-teriyaki style with ginger, garlic, soy, a small amount of teriyaki marinade, and a drizzle of sesame oil after it comes off the grill.
Originally posted by bez780:
what part of the deer are you trying to cook!

Hard to tell, bez....since I haven't seen the cuts. My friend is probably the only Frenchwoman I know who can't cook! I don't think she knows the difference between a roast and a steak, but she says she has both. No telling what areas of the beast they came from.

Thanks all for the suggestions. They have been forwarded to my friend and she promises to let me know what transpires. I just hope her family survives the experience...... Eek

This works for roasts or steaks.

Cut the venison into 1/2" - 3/4" cubes. Sprinkle with garlic salt (don't freak out) and fresh ground pepper. Dredge in flour and brown in Canola oil. Slice 1-2 onions and add to browned venison cubes. Reduce heat. When the onions have softened, add a half cup of sherry (good sherry, not the cooking kind). Simmer for approx. 15 minutes.

Simple and southern, but good.

Of course serve with a good Barbera or Sagratino.

Heres a basic recipe I used on game loin. It had been hung for 1 week prior.

Soak the loin in ginger beer for one day. Take and rest for 30 minutes, then garnish with garlic, salt and light sprinkling of pepper. Now Sear the outside of the loin strip to seal it and put in the oven at 190c for 1 hour. Remove and slice into medallions. I served it with bochoy, mash and caramelised whole onions with a very light cab sauce I had made using the drippings in the roasting tray.

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