Best Deer Recipe

I was thinking about having a good ole BBQ at my house this weekend and need some recipes for ways to smoke deer! I have a huge smoker out back that i havent used in a while! Any help is appreciated! All steps included please and thanks!

Chicken fry the backstrap and smoke a beef brisket.

one that is a favorite around our place is stuffed smoked backstrap (or ham/hindquarter).

butterfly a full length backstrap (or full ham)

stuff half the length with onion, garlic, breakfast sausage, favorite rub mix.

fold over unstuffed half.
lay out full strips of thick cut peppered bacon slightly overlapping.
set folded backstrap on top of bacon strips.

fold bacon strips over both directions & secure with wooden toothpick.

apply layer of favorite rub mix.
secure with cotton twine every couple of inches.


put in smoker, 150-170 degrees with heavy smoke using mixed hardwood (oak) and fruitwood (pecan, peach, pear, etc.) for about 2 hours.

kick heat up until internal temp of meat reaches ~175-180 degrees.

Man that looks good.

Going to have to try that soon.

I follow the same procedure, but fill with cream cheese and fruit chutney.

Alright thank you PMK im going to try that this weekend!

I have done the same with feral pork (and store bought too) backstrap and/or ham/hindquarter. You can also change it up a bit by adding hot or sweet Italian sausage and different spices in your rub mixture. I really hated to give up a whole venison backstrap but it turned out so well, I did two backstraps the next go around as a portion of the "feed" for a New Years Eve party my wife & I threw for a bunch of our "city-fied" church friends that most had never had vension before. It was definately a hit!

Thats awesome! Thanks for sharing.

Lordy that looks tasty!

Man I might have to try that one

it takes a bit of time to get it all put together but the sausage, onion & garlic keeps the inside moist and from drying out ... and the bacon on the outside keeps the external portion moist too ... and everything is better with bacon on it ;-)

Drool Drool Drool Drool Drool Drool

I know what i'm doing this weekend.

http://www.texashuntingforum.com/forum/u...rap#Post2396370

PMK knows what he's doing...I learned that from a buddy of mine a few years ago. Smoked over a little oak and pecan it's almost impossible to beat. I prefer mine still a little medium in the middle so I only go to 155 internal temp.

yep, I prefer mine a bit rarer also but my wife likes it well done ... I was mostly concerned about getting the sausage in the middle done or I would have taken off when internal hit 160-165. Yours looks great too!!!

Forgot about the sausage in yours...yeah I wouldn't want medium sausage lol.

x2 !!!!!!

looks amazing

yall gotta try it with boudain

looks good

Tried some sugar cured and cold smoked, turned out pretty dang good and with a texture about like Prosciutto

Gotta give this a shot

Pretty much all the posts in this thread i agree with, just remember you do not cook venison like a 35$ tbone steak! too many folks over cook the meat, then it toughins and begins to retract making meat fibers very strong, or over cook taste. I like mine a little rare, wife doesnt care much, has better flavor.

my back strap, usually salt, pepper, can use some rubs, then that hides the flavor i my book, low heat, nothing above 170 or 180 then its still too hot. about 3hrs plus, if you pit is hotter check it frequent as not to get too hot. Ever pits is different you know your pit play around with it, find cool spots, hot spots. Tenders are ate first, just clean all white gamey fat off good otherwise you will not like the tastes!

Last year son came over i did boy scouts diner, some venison, carrots, and half cooked potatoes in foil wrapped up with little vent hole for breather, cooked about 1 1/2 or so, was a killer little diner!

Log your results, venison is easy to use, just remember dont over cook it!



safe cooking!

One of my favorite back strap recipes:
Coat back strap lightly in Montreal steak seasoning. Seer on grill over highest heat you can get, about 1 minute per side at most (you can also pecan smoke for about ¾-1 hour at 200 if you prefer). Let it rest for 10 mins or so and then cut into ¾-1 inch medallions. Lay on baking sheet and cover each medallion with mild American blue cheese chunks. Cook in oven on 400 till cheese melts and starts to ooze down the sides, meat should be just under medium. Use pan drippings to make a sauce with red wine and mushrooms.

This looks amazing!

I don't know how I missed this the first time.....looks awesome!

Remember low and slow is fine, but theres a point the cut of meat whatever you gonna use will dry out eventually and become very tuff, before you get there pull the meat, we have a big smoker at work and i did some cuts just before tnxsgiving, did a low, slow smoke about 4hrs, very tender, but it was farther awasy from the firebox on the pit, usual garlic, onion rub on it, some light Pork rub, guys at shop never compained about it, had no leftovers, so that told the story!...

The meat in center was a bit rare, excellent flavor!....

Give it a go, make notes for next time when you cook!....


hunt/cook safe....

The best stew is made as follows:

2 lbs of venison
Adobo garlic seasoning with pepper
1 large red onion
1/2 lb mushrooms
4 cups of flour
1 1/2 cup olive

4 cups flour in bag add 4 tablespoons of Adobo garlic seasoning

Dredge venison in flour and brown in oil

then saute mushrooms and onions

Add 2 cups of water or beef broth.

Combine all in pressure cooker and cook under pressure for 40 minutes. Use remaining flour to thicken gravy
Salt and pepper to taste

Simple but all who have tried it love it

That sounds good