Savage30L
Member
Venison tenderloin cutlets and fried eggs for Sunday brunch this morning....
recipe forum
- Thread starter blackDdefense
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Chicken Fried Elk
This one works great with deer, elk or beef. Or pork, or chicken!
3 c Crushed corn flakes
3 c Crushed saltine crackers
Lawrys Seasoning - around 2-3 TBS
Tenderized elk steak
Eggs - beaten
Flour
Dip the steaks into the flour, cover evenly, shake excess
Dip the floured steak into the beaten eggs, coat evenly
Drop the egged steak into the cornflake/cracker/lawrys mix and pat to coat
Fry up in a cast iron skillet with 1/2” canola oil
This one works great with deer, elk or beef. Or pork, or chicken!
3 c Crushed corn flakes
3 c Crushed saltine crackers
Lawrys Seasoning - around 2-3 TBS
Tenderized elk steak
Eggs - beaten
Flour
Dip the steaks into the flour, cover evenly, shake excess
Dip the floured steak into the beaten eggs, coat evenly
Drop the egged steak into the cornflake/cracker/lawrys mix and pat to coat
Fry up in a cast iron skillet with 1/2” canola oil
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Kingcreek
Member
Been awhile but I made venison stroganoff last night. I like to use the filet tips ie. The front ends of the backstrap. Recipe is for 1 pound of meat.
Prepare everything because it goes pretty quick once you start.
Slice meat thin across the grain. In a large (hopefully vintage) cast iron skillet heat a couple tablespoons of oil and brown the meat. Don’t do a lot of stirring, just turn with tongs. You want a little crisping on the edges. You might want to do it in 2 batches. Remove and set aside.
Add 1/4+ stick of butter to the pan and sauté 1 chopped medium onion and 1/2 pound mushrooms (or more) until onion is clear and caramellizing.
Add 2 cloves minced garlic. Add the meat back in and stir in 1-2 tablespoons of Worcestershire sauce, 1/4 cup of red wine, 1 cup of beef broth with a tbls all purpose flour stirred into it and a tbls of Dijon mustard (or tsp of mustard powder).
Simmer for 10-15 minutes. Salt and pepper to taste.
Stir in 1/4 cup of heavy cream and 1/4 cup of sour cream. Stir until heated through.
Serve over egg noodles with a chopped parsley garnish.
Goes well with a green veg and a classic Bordeaux.
Prepare everything because it goes pretty quick once you start.
Slice meat thin across the grain. In a large (hopefully vintage) cast iron skillet heat a couple tablespoons of oil and brown the meat. Don’t do a lot of stirring, just turn with tongs. You want a little crisping on the edges. You might want to do it in 2 batches. Remove and set aside.
Add 1/4+ stick of butter to the pan and sauté 1 chopped medium onion and 1/2 pound mushrooms (or more) until onion is clear and caramellizing.
Add 2 cloves minced garlic. Add the meat back in and stir in 1-2 tablespoons of Worcestershire sauce, 1/4 cup of red wine, 1 cup of beef broth with a tbls all purpose flour stirred into it and a tbls of Dijon mustard (or tsp of mustard powder).
Simmer for 10-15 minutes. Salt and pepper to taste.
Stir in 1/4 cup of heavy cream and 1/4 cup of sour cream. Stir until heated through.
Serve over egg noodles with a chopped parsley garnish.
Goes well with a green veg and a classic Bordeaux.
Last edited:
Armored farmer
Member
I was fortunate enough to tag a 8pt buck on opening morning...
I removed the inside tenderloins and sliced thinly against the grain. In a ziplock bag, I marinated in about ⅓ of a bottle of Worcestershire sauce, a healthy pour of garlic powder, salt and pepper of reasonable amounts. That was placed in the frig for 12hrs.
1½ medium onion chopped
1 large green bell pepper diced
1 large red jalapeño diced
4 pepperocinni peppers diced
1lb sliced mushrooms
¾lb fresh mozzarella cubed.
6 hoagie rolls
Mayo to spread on rolls
On the Blackstone....(if you don't have a Blackstone griddle.... stop right here and go buy one! You can thank me later!)....drizzle flat-top with olive oil and on a hot griddle drop the venison slices. At the same time drop the peppers and onions and mushrooms on the griddle.
Close the lid and give it a few minutes to get happy.
After you turn the venison in with the prppers/onions.....spread mayo thinly on the insde of the hoagie rolls, and drop them mayo down on the griddle.
Turn and flip the venison and the pepper/onion/ mushrooms together and season with salt and pepper and shake on some more Worcestershire sauce on the whole bbusiness.
spread about ½ the cheese on top of the venison/peppers/onion/mushrooms and cover with a dome to melt.
Spatula the mix on the open face hoagie rolls and top with the remaining cheese and sprinkle coarse pepper on top. Cover with the dome to melt.
Be prepared for combat because this entire cooking process only takes maybe 6-8 minutes!
Lift off the griddle and onto a platter and serve to family or friends with a ice cold bottle of your favorite drink!
The best Philly-cheese steaks ever!.
I removed the inside tenderloins and sliced thinly against the grain. In a ziplock bag, I marinated in about ⅓ of a bottle of Worcestershire sauce, a healthy pour of garlic powder, salt and pepper of reasonable amounts. That was placed in the frig for 12hrs.
1½ medium onion chopped
1 large green bell pepper diced
1 large red jalapeño diced
4 pepperocinni peppers diced
1lb sliced mushrooms
¾lb fresh mozzarella cubed.
6 hoagie rolls
Mayo to spread on rolls
On the Blackstone....(if you don't have a Blackstone griddle.... stop right here and go buy one! You can thank me later!)....drizzle flat-top with olive oil and on a hot griddle drop the venison slices. At the same time drop the peppers and onions and mushrooms on the griddle.
Close the lid and give it a few minutes to get happy.
After you turn the venison in with the prppers/onions.....spread mayo thinly on the insde of the hoagie rolls, and drop them mayo down on the griddle.
Turn and flip the venison and the pepper/onion/ mushrooms together and season with salt and pepper and shake on some more Worcestershire sauce on the whole bbusiness.
spread about ½ the cheese on top of the venison/peppers/onion/mushrooms and cover with a dome to melt.
Spatula the mix on the open face hoagie rolls and top with the remaining cheese and sprinkle coarse pepper on top. Cover with the dome to melt.
Be prepared for combat because this entire cooking process only takes maybe 6-8 minutes!
Lift off the griddle and onto a platter and serve to family or friends with a ice cold bottle of your favorite drink!
The best Philly-cheese steaks ever!.
Armored farmer
Member
Venison tenderloin steaks that the processor ran through the tenderizer.
Marinated in washyersister sauce, garlic, salt, pepper.
Four nice portobello quartered.
⅓ onion diced.
Two tblspn flour
Two cups red wine.
Splash olive oil and a know of butter in a large hot skillet and drop in the Marinated steaks.
Fry on high about 4min and turn With a probe, bring the steaks up to about 150degrees in the thickest part and remove from skillet and wrap in foil to rest.
Add flour and wine to the skillet and whisk like mad!
Add the 'shrooms and onions and simmer for a few minutes more.
Serve with baked beans and baked potato.
This was prepared by my youngest son. He is an excellent chef. And a good shot.
The steaks were from his buck this fall.
Marinated in washyersister sauce, garlic, salt, pepper.
Four nice portobello quartered.
⅓ onion diced.
Two tblspn flour
Two cups red wine.
Splash olive oil and a know of butter in a large hot skillet and drop in the Marinated steaks.
Fry on high about 4min and turn With a probe, bring the steaks up to about 150degrees in the thickest part and remove from skillet and wrap in foil to rest.
Add flour and wine to the skillet and whisk like mad!
Add the 'shrooms and onions and simmer for a few minutes more.
Serve with baked beans and baked potato.
This was prepared by my youngest son. He is an excellent chef. And a good shot.
The steaks were from his buck this fall.
Woodbridge
Member
- Joined
- Dec 1, 2021
- Messages
- 32
Looks excellent... I prefer 120-125 degrees before rest!
Woodbridge
Member
- Joined
- Dec 1, 2021
- Messages
- 32
We just did a whole neck roast in the crockpot. It's quickly becoming one of my family's favorites. Used to just try and bone them out the best I could for the grind pile but man there's so much more there when you cook it whole.
I got an insta pot for free recently. Will be putting some deer ribs in it soon for dirty rice.
troy fairweather
Member
Cooked perfectly, I like using the small ends of the back strap or tenderloins, butterfly them and wrap with bacon with a toothpick. Usually marinate in Italian seasoning or some w sauce and soy sauce and some other spices.
Ks5shooter
Contributing Member
Venison cubes simmered in beef broth or in crock pot all day until tender,add sour cream and dry red wine.Ruduce liquid down and serve over rice or egg noodles.I add peas as well ,but thats my preference.
My Daughter turned 5 on Friday. I had her on Saturday, so she got to choose the menu for her birthday supper… Carrots, broccoli, and “deer meat on the grill please daddy? Please?”I’m rather impressed with her taste… yes, there was peach pie(cake isn’t a favorite with either of us) and Ice cream as well.
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