Enthusiast I
what are your ideas on cooking venison steaks over an open flame? any recommendations on seasonings or cooking methods.
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venison
- Thread starter Jack Lower
- Start date
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- cooking open flame steak venison
Enthusiast III
try marinating it in Coke for an hour or so. Coke made with pure cane sugar works best. We do that a lot with backstrap and the Coke helps break down the fiber. Another way is to sear it then wrap it in foil with peppers, onions, etc with a little olive oil. Good luck!
*Edit: I forgot about one of favorite ways to do a backstrap or tenderloin: Espresso rubbed
I rub the piece of venison with ancho powder and brown sugar, dredge it in coarse ground espresso and a little coarse ground black pepper after you take it off the grill. There are a ton of recipes on the web for espresso rubbed venison.
*Edit: I forgot about one of favorite ways to do a backstrap or tenderloin: Espresso rubbed
I rub the piece of venison with ancho powder and brown sugar, dredge it in coarse ground espresso and a little coarse ground black pepper after you take it off the grill. There are a ton of recipes on the web for espresso rubbed venison.
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Pathfinder I
Cut my deer steaks thin wrap in tin foil. And cook them in the engine on long drives. Crusty bread and hot coffee , On my. Fire pit cut thick well hung And seasoned , Tried every thing from spicey to sweet. I find wild game tastes better simpley cooked and rare. Old bucks marinated longer the better , Or stews
Experimenter I
I ground up my last one. I'll take the patties, cover with steak seasoning and pan fry. Once that is done put a slice of cheese on top and between two slices of toast with Stubbs bbq sauce.
Pathfinder I
Forgot burgers Smokey slow cured bacon and a strong cheese Mmmmmmmmm
Experimenter I
When I get the opportunities to shoot a feral pig, I mix that with the deer and chop up some onions, pablamo peppers, serrano peppers, garlic, salt and pepper. Add an egg to the mix to hold it all together and it makes a really good burger.
Enthusiast III
We'll do this too. My parents have a smokehouse, so my son and I will try to make 15 or so pounds of sausage when the weather is cold and dry enough whatever we have left over that we don't add cure to, we'll use it to make patties. We'll typically smoke about 30lbs of venison jerky and freeze some of it. It's great for taking camping, fishing, hunting, etc.
Member I
I brine my venison steaks (round steak or tenderloins) over night, then season w\homemade rub: ancho chili coffee rub. I grill (charcoal & mesquite chunks) over high heat for a 4 minutes on each side which comes out medium rare & juicy.
Enthusiast III
Lately I've been buying ancho powder in bulk and putting it on just about all proteins. Ancho and espresso is hard to beat.
RonaldHoward1313
Rank IV
Enthusiast III
I usually do my venison in foil packs with cut up potatoes and veggies, seasoned salt and garlic.
Member III
If I'm cooking venison (elk or deer) over a fire all I do is let it warm to room or outside temperature rub coarse salt and pepper in and grill it medium rare.
Otherwise I mix it with potatoes, onions, peppers and whatever else is handy and cook it. Then either roll it in tortillas or just eat it off a plate.
Otherwise I mix it with potatoes, onions, peppers and whatever else is handy and cook it. Then either roll it in tortillas or just eat it off a plate.
