Venison Goodness!

[Cholla Hill Tirador]

  Venison tenderloin cooked in olive oil with crushed garlic....boiled potatoes and fresh turnip greens. What more could a red-blooded man want??



My wife can cook it 9 ways from Sunday and we raised 4 kids on it.

  Anyone else like venison?

CHT

[Reverend P. Babcock Chase]

Howdy Cholla,

It's clear from the photo that your wife really knows how to cook venison. That's the best looking piece of venison I've ever seen, including any I've made. I bet it was tasty.

Reverend Chase

[Cholla Hill Tirador]

  Why, thank you reverend! I must say I love walking in the house to the aroma of venison in skilled!

  CHT

[Coffinmaker]

When cooked right, Venison is absolutely fabulous 

You asked "What more could a red-blooded man want??"  Simple.  A much bigger portion   

[Cholla Hill Tirador]

When cooked right, Venison is absolutely fabulous 

You asked "What more could a red-blooded man want??"  Simple.  A much bigger portion   

  Absolutely. It needs to hang for a.minimum of 5 days an then NOT be overcooked!

  CHT

[Delmonico]

No it needs cooked so it's not dry and tough.  Just like steaks the more doneness desired the fewer the cooks that can get it right.   

Anyone can half cook meat and if that's what you want that's fine.  But few can full cook it and develop the full Malliard reactions from the simple sugars in the meat and not mess it up.

[Cholla Hill Tirador]

No it needs cooked so it's not dry and tough.  Just like steaks the more doneness desired the fewer the cooks that can get it right.   

Anyone can half cook meat and if that's what you want that's fine.  But few can full cook it and develop the full Malliard reactions from the simple sugars in the meat and not mess it up.

Half cooked? Never heard that term before. Does that refer to rare and medium rare cooked meat?

IMO there are 5 ways a steak may be cooked- Rare, Medium Rare, Almost Ruined, Ruined and Inedible. Never saw any sense in turning a perfectly good steak into a piece of jerky. 

CHT

[Delmonico]

Half cooked? Never heard that term before. Does that refer to rare and medium rare cooked meat?

IMO there are 5 ways a steak may be cooked- Rare, Medium Rare, Almost Ruined, Ruined and Inedible. Never saw any sense in turning a perfectly good steak into a piece of jerky. 

CHT

And my point is made, anyone can half cook one, few can cook one fully and not ruin it.  But the ones who can't often assume no one can.  And yes, there is more than one method.  Steak houses don't want to do it because it takes more time and the average bubba can't do it.

[Cholla Hill Tirador]

 I still don't what you mean by half cooked.

And as I'm sure you know, cooking venison/elk steak and cooking beef steak are two entirely different subjects and techniques.

  CHT

[PJ Hardtack]

Best tenderloins I ever had were cooked on a stick over an open fire hours just hours after the deer was down.

[Cholla Hill Tirador]

Best tenderloins I ever had were cooked on a stick over an open fire hours just hours after the deer was down.

I had elk tenderloin similar to that. Carried off the mountain over the pommel of my saddle. Didn't seem to affect the taste! 

CHT

[Sir Charles deMouton-Black]

Mind you. This is for beef steak, but this I found from steak university;

https://www.mychicagosteak.com/steak-university/2016/11/15/grill-medium-rare-steak-to-perfection/

[Reverend P. Babcock Chase]

Howdy Cholla,

"didn't affect the taste"? Of the elk or the saddle?

Reverend Chase

[Cholla Hill Tirador]

Mind you. This is for beef steak, but this I found from steak university;

https://www.mychicagosteak.com/steak-university/2016/11/15/grill-medium-rare-steak-to-perfection/

Hey that was a very interesting article, and I concur that medium rare is just about right. I didn't know about the marbling or fat melting and distributing flavor through the meat.

That's the one thing that makes venison, elk, et al different; no marbling. And that makes it VERY easy to overcook a venison steak and have yourself a dry piece of meat. On the rare occasion I do cook it I try to use a hot fire to sear the outside and not cook it very long, because as they say:  "You can't put the $h1t back in the horse, and you can't un-cook a steak!"

CHT

[Cholla Hill Tirador]

Howdy Cholla,

"didn't affect the taste"? Of the elk or the saddle?

Reverend Chase

BOTH!! 

[Rowdy Fulcher]

Howdy
You just can't beat Deer tenderloin .

[dusty texian]

Have to agree Rowdy ,cooked some yesterday , cant beat it . ,,,DT

[Rowdy Fulcher]

Dusty
All out of Deer meat . Can't wait for season , I need to fill the old freezer .

[Cholla Hill Tirador]

Dusty
All out of Deer meat . Can't wait for season , I need to fill the old freezer .

Man....that would be terrible! One year back when all four kids stilled lived at home we shot 4 or 5 deer during season, and ran out of meat in August. That was rough.

  My wife has been cooking backstrap quite a bit lately and I'm afraid we're getting low.

  CHT

[dusty texian]

Cut the last batch of jerk meat and put it in brine today ,start smoking / drying tomorrow . Have about enough wt. meat for 4 or 5 meals yet , then will be out . Ready for some cool weather and hunting season. Hope all fill their freezers this yr .,,,DT