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.
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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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Bear Archery Podcast Cook Wild: Venison French Dip
Dylan is with Chef Mike Castaneda whipping up your new go-to venison recipe, THE FRENCH DIP! With very little prep, very few ingredients, and super easy to make, you’re going to go back to this one time and time again! The perfect recipe to throw in a pot and come back to ready to feed the entire family, or the big crowd you’re looking to introduce wild game to!
How to Cook Venison or Elk Rack with The Butcher's Market
Pan Roasted Venison - Jamie at Home
Jamie at Home first aired in the UK on C4 in 2007 and in this clip Jamie cooks a Pan Roasted Venison
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All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
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Wild Game Cooking : Venison French Dip Sandwiches in the Instapot
In this video, I show you how to make Venison French Dip Sandwiches in the Instapot.
I used the below recipe from ThisPilgrimLife.com however I made a few substitutions including using venison shanks, bone broth and I added caramelized Onions onto the sandwiches . This was a fantastic recipe that I'd absolutely make again.
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How to Make a French Cut Venison Rib Roast | MeatEater Butchering Ep. 2
MeatEater's Director of Conservation Ryan Callaghan demonstrates how to locate and make a French Cut Rib Roast from a whitetail deer. A French Cut Rib Roast is really just a piece of the loin or backstrap left attached to the tops of a few ribs. It’s a common product in a fancy package, the kind of meal you’d make for a special occasion or special people, like a Christmas dinner or a big date. It looks cool on the plate and will make it look like you really know what you’re doing as a wild game chef. All you need is a good knife and a reciprocating saw or hand saw. #fueledbynature #benchmadepartner
We worked with the Benchmade Knife Company to make the perfect knife for turning a deer carcass into pretty packages of meat in the freezer. It’s called The Meatcrafter Knife--Steven Rinella Edition, and you should check it out. Available for purchase at your local Scheels store or online here: ---------------- Watch full MeatEater episodes here: Shop our Merch Store: