Post by: Mindflayer
Let's see:
1) Simple black and white (salt and pepper) rub. Don't go crazy. Seal it up, sous vide - venison is lean so sous vide works well - at 130F for an hour to 2 hours, then sear on cast iron that's smoking hot. Don't over cook! Serve with beer or a good red.
2) I also sous vide tenderloin, and then slice into medallions, served with a red wine reduction. Mmm mmm good.
3) Roast with potatoes and other root vegetables. Mmm mmm.
4) Ground stuff into anything you'd use ground beef.
5) Slow ...
Let's see:
1) Simple black and white (salt and pepper) rub. Don't go crazy. Seal it up, sous vide - venison is lean so sous vide works well - at 130F for an hour to 2 hours, then sear on cast iron that's smoking hot. Don't over cook! Serve with beer or a good red.
2) I also sous vide tenderloin, and then slice into medallions, served with a red wine reduction. Mmm mmm good.
3) Roast with potatoes and other root vegetables. Mmm mmm.
4) Ground stuff into anything you'd use ground beef.
5) Slow ...