Ok i know there are a million different ways to cook venison, but i am hoping you guys will pull through for me on this…i really would like to know a good recipe thats pretty easy and makes for awesome table fare…my other half does not cook so im on my own guys…im now master chef who uses wines and imported ingredients from the Mediterranean or anything..so if you have a good simple recipe please for the love of god share it with me…i have 3 deer to eat!

Have ya bacon wrapped any backstrap yet???Awesome on the grill cooked med-rare:)

As long as you remember that venison cooks very fast and is best when a little rare, you will be fine with anything.  Just think of any recipe you would use beef for and just swap it with deer.

Easy way to cook up the roasts is throwing them in a crock pot. Some people don’t like the smell or gamey taste that deer can sometimes get. I put a big can of beef broth in with it, a couple cans of beer if you like. Fill it with water til the roasts are just covered, salt and pepper, italian seasoning, whatever you have a taste for. Cook it on high for 8 hours. If they are frozen. The meat should just fall apart! I usually shred the meat for sandwiches. Pretty simple, one of my favorites!

Go to Flatlander (Matt Cheever) blog on this site. He has lots of awesome recipes and most are super easy to make.

I have cut my steaks into kabobs and wrapped them in bacon on the grill but thats as fancy as i have got. Thanks for the help guys! I also heard taking some green onion bits and wrapping them into the chops them wrapping it with bacon is good…I am looking for a ” GO TO” recipe when people come over to eat large quanties of deer at my house. I watched a video where a guy took a backstrap cut it in 2 and with the 2 halves he sliced them towards the bottom but not all the way through and made one thick side and one thin side, then sliced the thick side so the backstrap then laid flat and was 3 times as wide put stuffing in it then rolled it all up and tied it with cotton string to be used a roast..sounds like a lot but he made it look really easy, but they always do, and then i try it and we end up going out to eat!

Try that same thing when stuffing it but put blue cheese instead! Once you tie it back up, toothpick some onions and peppers on it, brush liberally with teriyaki and wrap in tin foil. The flavors stay inside and the meat is permeated with awesome flavor. Rolled loin is hard to beat. Good Luck!

Cook 1# deer burger, after its done throw in a can of cream of mushroom soup and its awesome on a bun with chips….

I have done a similar roll like you are talking.  I took a large roast and started to cut it length wise along the bottom.  Pretty much just unrolled the thing into a big flat piece about 1/2” thick.  Then put a layer of stuffing and other stuff in it and rolled it all back up again.  Tied it off and baked it in the oven.  Turned out great and the wife who doesn’t like deer, really liked that.

the deer and cream of mushroom soup sounds perfect..the rolled loin sounds awesome i cant wait to try it! where can i pick up that cotton stuff they tie it with? What are some popular stuffers with the roll? Bluecheese…anything else? you guys are great!

You can stuff it with whatever you want.  Lay it out, put a layer of bacon over it and a layer of whatever.  Some cheese, veggies and pizza sauce will give you a great venison pizza roll.  Or scramble up some eggs and put in it.  Make up some sausage gravy to pour over the sliced portions on your plate.  The possibilities go as far as your imagination.

Great idea…i guess there is no rule on what you can and cant stuff it with…time to get creative! Thanks again everyone!

i just started grilling backstaps on grill preping just like you would a steak i add a little bit of olive oil and steak seasoning and let them set on the counter for a few hours then grill on lowest setting… best deer i have ever cooked

We have been eating our back straps and duck fillets wrapped in bacon for a few years.  We added a scoop of cream cheese under the bacon and it really is the best deer or duck i have ever had.  Make sure you dont cook the deer too long, it will cook fast and get tough.

One of my favorite caseroles, it works with just about any ground meat:
- 1 pound ground venison (or whatever), pan fry until done, pour of any grease if there is any
- Rice or barley, prepare 2 cups per package directions (can vary the amount a bit, to taste), barley has more flavor
- Mix Barley, meat, 1 can mushroom soup (yes, another mushroom soup recipe), 1 can saurkraut, and one pack Lipton’s Onion Soup mix.  Put in caserole dish and bake for an our at 350 degrees, uncover last ten minutes if you want the top crusted up a bit.

This is a pretty fool proof recipe, you can multiply it out and make larger quantities, just make sure it gets heated through good if you make a real big batch.

deer heart wrapped in bacon and cooked over charcoal and hickory bark! you have cut the heart in an almost spiral fashion to get it to lay flat and then remove membranes with filet knife….afterwords season lightly with lawrys and roll up with bacon…secure bacon….and slab that tasty beauty on the grill….cook very shortly over red hot coals and some hickory bark from any ol’ shagbark and the end product will rival even the most succulent inner straps! We usually prepare this with other deer steaks and whatnot(hence firing up the the grill calls for more tablefare not just one heart!). I know not many people do much with the heart….but i promise once you master this simple recipe…you will be begging your buddies to save their hearts for you!!LOL…....I like to eat it rare to mid rare….as with all other venison preparations…..but this one take special care as to not over cook the heart…..it cooks REALLY fast! try it at least once folks! I have converted non-venison eaters with this simple recipe!