Can I slightly hijack this for a minute?
Last year I made venison chili using chopped up deer strip loins: it was fantastic.
This year I got my requisite couple of pounds of thin strip loins again from the neighbour and don’t want to do the same thing. He recommends frying them in butter! I absolutely think this would be the worst preparation of the meat.
I was thinking of marinating them in red wine / garlic for about 24 hours and then BBQing. Any suggestions?
a small venison meat loaf would be del-lish
For a real challenge, try putting it back together in the form of a small, living deer.
As has been mentioned, they need fat. Deer are exceptionally lean meat and they will be dry and funky if they cook out on their own. Your idea is fine, but try giving them a bacon belt (ala filet mignon) so there’ some fat in the mix.
I grind my deer meat up with the fat side of a brisket, usually turns out great as far as sticking to the pan while cooking it goes.
Any way as far as the OP you can substitute it in for really anything you want that would normally include ground beef, i personally like to use it in Hamburger Helper.
To the person with the steaks, season them with tony chacheries creol seasoning, wrap in bacon, and throw em on the charcoal or george foreman grill, serve with fresh asparagus, and mashed potatoes.
Also you can chicken fry them and they taste like Jesus in your mouth.
Chicken fry?
Chicken fried steak, baby!
I had a great thick, rich venison stew with carrots, potatoes, onions and red wine, in NZ.
I wouldn’t do it in butter. My family sautees a diced onion in oil or Crisco. While that’s sauteeing coat the venison in seasoned (just S&P) flour, shake it off, brown it up. Goes well with fried potatoes.
Venison meatloaf is good, but it can be dry - try to find a meatloaf recipe that includes grated vegetables, like carrots, onion, and celery.
Home made Pizza?
For people who are utterly unacquainted with how to use venison, things like chili, meat sauce, or meatballs are a good place to start learning.
Absolutely effing right. Poorly processed venison is like eating roadkill. I generally handle my own processing. This year, dad and I killed like maniacs and there was more than I could handle, so I had some of it done by a local. He came highly recommended and he did do a good job, but it wasn’t cheap.
Some of it also comes from poor hunting. A bad shot that caused the animal to run instead of drop instantly, will cause a stress build up of lactic acid and adreniline. And a lot of time when someone has only had venison once, it was because the meat was so bad, the hunter couldn’t eat any more of it, but didn’t want to waste it, so gave it away to unsuspecting victims.
Farm raised shouldn’t have the problem. But if your neighbor is a hunter, be aware that he may be giving you run meat, so if it sucks don’t nessasarily give up on venison.
If you bleed the meat real well for about a week before you process it, it turns out great no matter where you shoot it.
Absolutely! Skip the tomato sauce and use the meat with garlic, basil, onions, pineapple, bacon, black pepper, cashew nuts and sour creme, and serve with rocked salad!! Wohooo!! Enough exclamation marks!!! Heres one more!
“Rocked salad?”
Breaded and fried like you’d make fried chicken. This is the basis of “chicken fried steak.”
I presume he meant rocket, aka arugula.
Hmmm. Never heard of a rocket salad either. Off to Google with me…
…Okay, I found it. That raises the question of why they’d call arugula “rocket.” Of all of the characteristics that make a rocket a rocket, I can’t think of one that applies to arugula.
ETA: Beat me to it.
ETA2: From “roquette,” I presume.
Sorry, my bad, I meant rocket salad, Eruca sativa.
Why its called rocket salad in english, I have no idea. Maybe NASA uses it in astronaut lunch packets. We called it ruccola here in Norway.
Anyway, it goes very well toghether with pizza 
I recently went hunting with some Cajun friends of mine, and the recipes they had were heavenly. Anything you shoot will taste better if cooked using a Cajun recipe(can’t vouch for wives/husbands). They’ve been cooking up questionable meat for centuries.