Venison Pastrami – Smoked Venison Deliciousness

Venison roasts. Venison steaks. Ground venison. I just want a sandwich already! Now, while I’ve made some damn delicious venison steak sandwiches, I like options. If you are ready to try a new recipe, make some smoked venison pastrami! I think a lot of hunters are intimidated when they get into to realm of cured … Continue reading “Venison Pastrami – Smoked Venison Deliciousness”

How to Tenderize Venison

The tenderloin of the deer is located inside the abdominal cavity. It is the most tender part of the deer. But I’ve still had some that was as tough as rubber. The loin, aka the backstrap, is the long muscle that runs along the deer’s spine. This is the second tenderest/most desirable cut of meat … Continue reading “How to Tenderize Venison”

Brining Venison – Add flavor and tenderize in one step.

When working with wild game, a common technique to “enhance” or “adjust” the flavor is to brine it. This is actually true with a lot of commercial meat as well, it just happens before you see it. For the most part, brining is soaking meat in a salt water/seasoning mixture for some time period. For … Continue reading “Brining Venison – Add flavor and tenderize in one step.”

Beer Braised Corned Venison Recipe

So you have corned the beast. Now we need to cook it to turn it into a corned venison meal. Because venison is so lean, you have to be careful at this step. If you do a standard boil, and you boil it a bit too long, you’ll end up with some shredded, dry meat … Continue reading “Beer Braised Corned Venison Recipe”

How to Cure Corned Venison

One day, I was doing some random searching on wild game meals. I came across a recipe for corned venison. Venison corned beef? Mind. Blown. You can CORN venison?! I LOVE corned beef, so I had to try it out. I’ve corned a good half dozen or so venison roasts, and learned a few things along … Continue reading “How to Cure Corned Venison”