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I know everyone has their own way of cooking venison but I'm wondering, why are you trying to mask the flavor of your venison? Apple juice, raspberry and bbq sauce? Of course if it was a rutty old buck I can certainly understand. I have had rutty bucks that were simply inedible.
I agree with idnative on the salt/pepper and flour for backstrap which is so tender a flavorful.
I let it soak overnight to drain all the blood out of it and get rid of the so called "gamey" taste. I've been told to use salt water for the soaking but i figured apple juice would be a safer bet since i don't enjoy salty meat. I usually don't like bbq sauce with my steaks (beef or venison) but it made the meat a bit better. I usually let soak overnight, about 5 hours before i cook it i add some dale's sauce, then season and grill. I was out of dale's is the reason for the raspberry.I know everyone has their own way of cooking venison but I'm wondering, why are you trying to mask the flavor of your venison? Apple juice, raspberry and bbq sauce? Of course if it was a rutty old buck I can certainly understand. I have had rutty bucks that were simply inedible.
I agree with idnative on the salt/pepper and flour for backstrap which is so tender and flavorful.
I had deer backstrap for dinner tonight to appease the antelope gods with a sacrifice of a different animal to hopefully lift the curse that's on me...