- 1 decade agoFavorite Answer
Venison can be a gamy meat, depending on how it was slaughtered and processed. One way to improve the flavor is to let the cut bleed a bit in cold water, changing the water several times; this often improves the flavor and minimizes the liver-like taste that is sometimes present in venison. Also, trim as much fat from the cut as you can and try adding other fats, such as bacon drippings or beef suet, for flavor enhancement.
The loin is a tender cut and thus benefits from quick cooking to, at most, a medium-rare stage. Anything beyond this dries out the meat and makes it unpalatable. Ideal recipes for venison loins involve broiling, hot pan-frying, roasting or barbecuing over direct heat.
We've been cooking venison and elk for years and really enjoy them. Hope you do too.
- 1 decade ago
Our family has always cooked our venison loins like this:
Coat the bottom of a skillet with some olive oil.
Place the loins in the pan.
Season with garlic & onion powder and seasoning salt.
Add some pepper too! Pepper compliments venison quite nicely.
Slice some onion into rings and add to the pan.
Add a can of mushrooms (liquid & all)
Cover and let 'braise' for about 10-15 minutes.
We cut our loins into thin steaks.
They cook up real quick!
Anyways....that's how we like to enjoy deer season!
- Anonymous5 years ago
Pan fried is the best served with some nice red cabbage filled with walnuts Marinade for the deer 1/2 cup olive oil 2 tablespoons fresh lemon juice 1/3 cup minced fresh parsley 1 clove garlic 2 minced shallots 1 teaspoon minced basil, thyme or oregano, or mixture chop all ingredients and leave the steak for 4 hours in this. Then just pan fried Salt and pepper to taste
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- Anonymous1 decade ago
1 whole venison backstrap
1/2 pound bacon slices
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon garlic powder
An easy recipe for venison backstrap is to cut it lengthwise into 3 equal strips. Season to taste (we use salt, pepper and garlic powder) then roll each strip up, circle with a slice of bacon and secure with a toothpick. What you should have will look like a filet mignon and after you grill it rare over coals will taste twice as good.Source(s): http://foodandbeverage.cc/
- NadiaLv 45 years ago
cook deer loins