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Found 14 results

  1. Hey everyone. Call me Tracksoup. I'm an avid outdoorsman who enjoys hunting and fishing, its a great to know that I've played a part in putting food on the table. A few years ago I saw a BGE and became intrigued with the Kamado cooker. I could never bring myself to spend the $$$ to replace my propane BBQ with a kamado. But after months of saving my pennies to buy a motorcycle, my wife decided that she really didn't want me riding anymore, so I decided this was my opportunity to buy myself a Kamado grill. I did a lot of reading and research about the different kamado grills availa
  2. My buddy shot a beautiful big buck with his bow last Friday, I got the call to come help field dress and drag it outand he gave me the the heart for my efforts. I butterflied it out, seasoned well and seared it on hot cast iron in butter and garlic, nice and rare. Done up this way almost anyone would just think it’s a nice steak cut. My two young boys just love the heart like I do. My 7 yr old before starting to eat asked, “dad, which body part is this?” I said it’s the heart, and he said oh good and dug right in!
  3. Friends brought over some yummy ground venison mixed with bacon and cheddar. Brushed the veggies with some evoo and seasoned with Montreal. Also did some prepackaged meatballs and hot dogs. Venison came out a bit salty but that was due to Montreal being added. I'm sure it would have been fine unseasoned. Too bad because the meat was moist and cooked wonderfully. Hope your Sunday was spent with friends or loved ones as well!
  4. My coworker harvested a nice buck on opening day, and shared some venison. I had been making jerky out of most of the meat, but this time I tried Venison Sticks. The collagen casings were more difficult to link than natural casings. These turned out more the texture of a summer sausage than the deer sticks I have gotten from other hunters. Still tasty, but not what I was expecting. I will have to look for some other recipes.
  5. Deer season is upon us once again and the bounty has been plentiful! I normally covet the backstrap and only cook a small amount at a time, but this year we have plenty and the season has just begun. So I took a backstap, marinaded in milk for 24 hours (to get the gaminess out). Rinsed and seasoned with Salt, Pepper and Garlic and wrapped in thin bacon - HOWEVER - next time - I will precook the bacon a little beforehand - I wanted it more crispy. I seasoned the bacon with Tony C's and a bit of Paprika and tossed it on my KJ at 275 indirect. (might try direct next time) USED a PROBE - cook
  6. Venison Snack Sticks My brother who does a lot of hunting was coming for a visit. The last time I was at his house I brought back a 5.75 lb package of frozen deer meat that was already cubed for stew. My brother had been talking about snack sticks for some time so I decided to surprise him by making some. My able assistant (son) added his expertise to the project. We have done so much sausage together that as a team we can really crank it out. Our joke about sausage making it that it is really an excuse to see how many time you can wash your hands. http:// The r
  7. Christmas Break – 85 lbs Venison Ground; Four Kinds of Deer Sausages and a Pork Boudin Bonus I have not posted much lately as I have had back to back work related travel and then needed to deal with some family matters also out of town. As part of the out of town travel, I spent some time in New Orleans area with my brother and he asked me to bring my meat grinder and I decided that my basic sausage making equipment would also go along for the ride. My LEM Big Bite #12 grinder was perfect for the upcoming task. Let's Start With A Bit of Venison to Grind Why … well he had 85
  8. Need some ideas/help. I have two venison tenderloins that I'm grilling tonight and wanted to check in to see if there was any advice as to IT cooking temps and seasonings that anyone recommends. I was thinking of going direct with it and will have them probed. Shooting for medium rare on one and one just a smidge above medium rare (for the wife). Your thoughts and advice are appreciated!
  9. I've been thinking long and hard about how I wanted to treat this awesome tasting treat, and finally decided on wrapping it in bacon in smoking it... Heck Yes! A friend of mine paid me in Venison for smoking off a few butts for him for his awesome Brunswick stew. Might be the best non-cash payment I've ever received. After much hemming and hawing, I finally settled on bacon wrapping and smoking it to a perfect medium rare, and it was the right choice. There wasn't much trimming to be done, but I took off all the silver skin. Next I rubbed down the strap with some salt, pepper,
  10. Ok I was inspired by D_Reks venison neck roast thread last year and vowed to experiment.. Processing first deer of the year today and am going to cut a 3-4 lb roast from the hind quarter.. Normally I cut hind quarters into steaks and cook to med rare.. Have had many venison roasts done typical crock pot style to high temps and they were good but gonna try on the Akorn.. Gonna run some simple thoughts by everyone and be sure and chime in with thoughts.. Most of you are not extremely familiar with venison but there is alot of ingenuity on this board.. * Inject with beef broth and maybe
  11. I finally decided to break out that deer leg I got from my BIL and set up to make some jerky. I started off by slicing the half defrosted Venison roast with a knife into manageable slices and then took off as much fat and non-meat tissue as I could. I plan to smoke this over Oak on the Akorn so I decided to go with a sweet heat Teriyaki and BBQ marinade. To achieve that I used the following: Teriyaki Sauce Brown Sugar Homemade Sweet & Spicy Hickory BBQ Sauce Cracked Black Pepper Onion Powder Garlic Powder Chili Powder Paprika Lemon Juice Kosher Salt The ingredients are list
  12. Finished a Venison roast (actually a cut of the hind sirloin). The meat was from a mature buck I took with a croossbow back in October before the rut. Medium sized fire brought to @ 275 and parked, cooked low for nearly three hours. Did not use thermometer just went by feel and sight. Let marinade about four hours, delicious.
  13. I finally found time to upload this video I did back in August. Venison Roast with a fresh herb paste rub. http://youtu.be/4wwH3BKztzY Ingredients: deer roast mustard olive oil worchestershire fresh thyme fresh rosemary fresh garlic onion turbinado sugar salt pepper
  14. Here in New Mexico, the indigenous and Mexican traditions call for searing thinly sliced red meat over a wood fire and eating this with bread, chiles and fried potatoes. You can find thinly sliced filets of red meats at most all Mexican grocers, and thin cut rib eyes of bison, buffalo, filets of mutton and venison at local whole foods style grocers all over the country. What you do is set your coals and wood up for medium-high to ultra-high heat searing and cook to desired doneness, preferably medium-rare with charred bits and no grill marks. Frequent turning creates a great crust on the out
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