do you know of any fast and easy ways to cook deer meat, loin, or back strap?

Question

so what are they!!!???

Answer 1

I butterfly cut the back strap, season, then fry in a pan on the stove with olive oil.

Venison is very easy to over cook, so don't do it! Also be ready to eat it right away. The meat is always much better fresh off the pan and not cold or warmed up.

Enjoy!

Answer 2

Backstrap and loin are (IMO) best when cut into inch thick pieces then pounded flat, breaded, and fried. A good gravy over the top is excellent as well.

I don't really do steaks as it dries easily. I generally take out the straps and loins, cut up some stew meat (for stew, stir fry, etc) and then grind the rest to use as hamburger, sausage or make into sticks.

If it is a young deer, I will save the ribs for a BBQ.

Answer 3

Frying deer meat with onions tomatos and peppers works pretty quick. I don't eat Lion. All animals have back straps it's called loin or tenderloins.
Most of the time I make lots of jerky and sausages with my game meat. I find it tastes better and goes farther that way. I smoke the sausages and jerky then pack it and freeze it till I need it. My kids are grown and It's just me and the Mrs.

Answer 4

I know a recipe that works great for venison, beef and pork. The marinade is based on 5lbs of meat, repeat the marinade recipe for every 5 lbs of meat. This recipe is not quick but is really good. The marinade is only 3 ingredients:
2 cups of salsa (I prefer pace hot)
1/2 cup Worcestershire sauce
1/2 cup brown sugar
Mix all together and place meat in marinade for at least 6 hours (Keeping refrigerated)
You can cook with a slow cooker or in the oven.
In a slow cooker put meat and marinade in pot and cook on medium for 6 hours.
In the oven cook for 6 hours at 350 (Make sure you cover the dish in the oven).
When we fix this at our house we fight about who gets the left-overs.
I hope you enjoy the recipe.

Answer 5

try this (mind you i havent yet but do want to) marinade your tenderloin in a mixture of red wine and minced garlic for 8 to 12 hours in the fridge. then cut them on a diagonal about 2 to 2and a half inches turn them cut side up and slice about half way thru them to make a "pocket" set aside
saute onions and mushrooms in butter and some of the marinade (careful of blue flames lol) until onions are soft then use a blender to chop them very finely (puree) stuff the puree in the pockets of loins and bake at 350 degrees until done to your liking //// this recipie was taken out of a cook book from Colorado and it sounds very good

Answer 6

cut the loin in to 1 inch thick fillet and wrap them with bacon ans stick a tooth pick to hold the bacon on the sides and grill till they are cooked

Answer 7

salt it and rub it all over the chosen meat, then fried it really quick till its shows no more red, let it dry and if you want to, let it dry for 2 days and you have fast deer jerky.

you can bake it or grill it on low till the meat is desired level, and then you have deer steak...simple fast dishes i do.

Answer 8

you can butterfly them out and cook them in a pan on the over with butter and onions, you can make them into rolls, cut them lengthwise, and tenderize both sides, spread cream cheese on one side and then put jalepenos in there and roll them tight wrap bacon around them and stick toothpicks through them to hold it together and keep the bacon on. and the put on the grill..

cook all venison to medium - medium well if will be more tender and tend to go over better with people that are skeptical about wild game.

Answer 9

Frying back-strap is quick. The smaller the pieces the quicker they cook. (you knew that) Don't overcook d/m it drys easily.

Answer 10

dip in flour and fry for 2-3 minutes on each side over med-high heat