Share your venison recipe here!

[Bowtie316]

This is my personal favorite, I have done this several times and it always turns out fantastic.

Sweet Bacon-Wrapped Venison Tenderloin

Ingredients

• 2 venison tenderloins (approx 3 lbs)  
• 1/2 lb bacon (Plain, thin-sliced Bacon is best)
• 3 cups brown sugar
• 2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
• 1 tsp liquid smoke (optional)
• 1 tsp apple cider vinegar (optional) tenderizer

Directions

• Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
• Add liquid smoke and vinegar if desired.
• Put Deer Loin in a ziplock bag or bowl and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
• Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Longer is fine. ( I have have left it in the fridge for a few days with no adverse effects)
• Remove tenderloins from container and place in a baking pan, I used glass. Don't throw away marinade.
• Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
• Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
• Drizzle some of the remaining marinade over the loins, you want about ¼ to ½” of marinade in the bottom of the pan.  
• Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 1" step below regarding searing.
• OPTION 1 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin.
• Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
• You can eat these pieces directly on the toothpick or remove the toothpick and eat like steak.

You can thank me later!

[87350r]

I use franks redhot, butter and minced garlic and some sweet onion. Want the pieces to be thinner. Cook on low to get them cooked all the way through, then kick it up on high and lightly burn the outside. Add some baby red potatos to the side with a couple slices of pepper jack and cottage cheese and garden mix.

Leg in one hand, fork in the other.

[trx88]

we have always done loins or backstraps on the grill with bacon.

a friend of mine and his dad are 100 percent the best game cooks ive ever seen.
here are a few tips i have for you ive picked up from them
basil is your friend, grow fresh basil in your garden and dry it out in your kitchen, use it for squirrel duck and deer.
the right burger mixed in with venison burger makes or breaks it.. you want one thats not too fatty or too lean..
deer tacos are awesome, if you have good deer burger mix, get a taco kit from the store and make deer tacos (awesome) or sloppy joes
cook your squirrels in different pots for front rear and backs with plenty of basil and plenty of butter
duck is done like backstrap chunks wrapped in bacon on a kabob. we start bacon inside while the grill is lighting
mix olive oil pepper basil vinegar and just about everything else in a bowl, marinade your duck till the coals are lit
prep kabobs and grill slowly untill they are done

[trx88]

actually ive had butterflied backstrap steak right next to a 18 dollar ribeye and preferred the strap 100 percent

[rk88r]

Sounds good Bowtie, I printed that badboy.

[sameltoe]

Lately we've been making a half an half burger
1lb deer meat
1/2lb ground pork
1/2lb bacon fine chopped
mix up with some spices an patty them out, throw some bacon strips on top an grub...

my neighbor made some killer cordon blue with pheasant last week....yum!

[rk88r]

Pork is the key to good sausage imo.  Joke: how do you make venison scraps taste like pork?..................feed it to the hogs.

[Bowtie316]

Got my first bow kill, can't wait to munch down them tenders.

Hope you enjoy the video.
[video=youtube_share;omlCceJwjUs]http://youtu.be/omlCceJwjUs[/video]

[GO OVRIT]

Nice shot.  Great recipes too.  I'm a lazy game cook. Most of mine gets cut in chunks, rolled in house autry and deep fried.  I did make some pretty good jerky with the last one I shot.

[hondaman]

Here is a good recipe for jerky if you like it a little on the sweet side

1/4 cup of soy sauce

 1/4 cup of meat smoke

1/2  cup of brown sugar

 1/8 cup of Worcestershire sauce

 3 pds of meat

My children sure do love it

[atvmxr]

Jalapeño and cheddar sausage and chicken fried back strap are my favs.   I don't hunt, just enjoy the benefits of others doing it while I'm out riding or watching football.

[red88r]

Nice shot man.  I am going to do some late season bowhunting now.  This weekend I might not go out though.....talking like 6 degrees for the high Saturday.  I will work on the R's instead.

[sanddad21]

Salt, pepper, flower, and a frying pan with oil. LET THE FEAST BEGIN..............