Deer ham parts Adolph's Meat Tenderizer Coarsley grnd black pepper Squeezable soft margarine The secret to good venison is always to muscle the meat. Muscling means to remove each muscle individually. Once finished, the cook will have several cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish, sprinkle each side with meat tenderizer and coarsley ground black pepper. Puncture each side liberally with a sharp fork. Squeeze margarine on one side. Turn meat over and repeat process on other side. Broil on high heat for about 4 minutes. Turn meat over and broil until brown. Remember venison is not as good when it is overcooked.
How To make French's Simply Venison's Videos
John Dudley's Venison Backstrap | Traeger Grills
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This impressive Venison Backstrap dish is wildly simple and incredibly delicious. All it takes is some of our Prime Rib Rub and Traeger hickory heat till that roast hits the perfect medium-rare. Grilling wild game on a Traeger has never been easier. John Dudley of Nock On Archery proves just that.
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How to cook Venison Tenderloin - Grilled Deer Recipe
Have you ever had Venison Tenderloin? I had never tried it up until filming this video, and let me tell you I was surprised at how good it is. It might seem like one of those pieces that might be gamey and not as tender as beef - but don’t let that fool you, the results are truly delicious! Today we have a quick lesson on Venison with Ninja, how to season and how to grill Venison Tenderloin.
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#Deer #Venison #Tenderloin
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Smoked Venison French Dip!
This has become my favorite way to use a deer's front shoulder. It works just as well with neck roasts too. The full recipe can be found here:
[Reupload] Marco Pierre White's Recipe for Venison Medallions
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Working with Venison Medallions - Tutorial Video
Executive Chef Graham Brown talks you through working with Cervena venison medallions from package to plate.
Learn more about Silver Fern Farms Venison at
Transcript: You can make beautiful medallions of venison from the Denver leg, but we've taken one step further here at Silver Fern Farms and we've created these beautiful leg medallions which are precut, six per pack.
They're ready to use straight from the pack on to your barbecue or into the pan. So let me show you these. These are prefect!
Again, they've been vacuum aged, so there's a little bit of extra moisture in there because we've cut the meat into smaller medallions. Just take them out, and these are ready to go.
Just damp down the blood, get rid of the plastic and the blood...and there we have it. Some nice little leg pieces. The French would call this a parve. It's like a paving stone or cobblestone, and they are perfect just for the pan or the grill.
French Onion Deer Roast (easy recipe)
For all you that have deer in the freezer heres a easy roasts recipe 3 yellow onion chopped 5/6 carrots chopped 1 half of a stalk of celery chopped 3/4 pound deer roast 1 stick non salted butter 8 oz of beef broth 2 Campbells French onion soup 8 ounce salt & pepper rosemary parsley onion and garlic powder green onion chopped use any seasonings you like or amount remember you can always add more at the end first thing I did was cut the onions, celery,and carrots. Then I made a bed of onions with a half stick of butter on the bottom for the roast to sit on top of. Put the roast in add seasonings stuff onions celery, carrots,and onion around the sides. Then pout the beef broth in add French onion soup and other half stick of butter on top meat. You want the meat at least half way covered(tip) I also poked holes in the roast so the juices and seasonings would go thru the entire meat. Lastly I put it on low for 9 hours and it came out really good it was tender and delicious and when I served it with a garnish of green onion thanks for watching I hope y'all enjoy this make sure to subscribe and y'all have a nice day.