The Best Venison Recipe

[@joescouter1]

Just a quick tip: filet that backstrap like you would a fish; silver skin (tendon) down, knife blade inserted on top of tendon, turn blade almost flat and skim along top of tendon strip. If done correctly almost no meat will be left on the tendon.

[@joeb8162]

Yah YAH ! We all know there is more ways then one to skin a strap. But your way is the only way.

[@rugged1987]

Thanks for spending the time to show us a very quick and simple yet tasty recipe :)

[@ECooks]

right when i saw this dudes shirt tucked in i knew he was gonna do 5 mins per side lol

[@chadbrantley839]

Hahahaha. When he said five minutes I was like.... Burned.

[@chipunderwood9206]

Only two ways to cook venison back straps rare or ruined and 5 minutes a side at 400 degrees is ruined.

[@Karen-cb8uu]

And that was too long medium rare anything else you ruin the meat kill all the good bacteria and nutrients

[@joereese9473]

@@chipunderwood9206 🤣👍👍

[@joereese9473]

His kitchen says I don't know what I am doing...

[@garybarnes176]

My favorite way is season both sides with garlic salt and lemon pepper,put a small amount of butter on top while cooking,3½ minutes per side 😋

[@danb340]

Yep,it's even better and quicker by getting the temp up to 500 deg. And turning off one side of the grill that you intend to put meat on and 3min per side with a little apple wood smoke box and let sit for 5 mins after under foil. The best there is period.

[@borntobe4419]

Love the fact people won't eat wild game, because of the taste. Better hunting spots for us 😁

[@chrishenicke2052]

Yep you overcooked it. Try 3 to 4 mins a side at that temp. If a person has a place to hang the dressed skinned deer, try aging it for about 10 days to 2 weeks like you would beef. You wanna talk about fork tender! I’ve been cooking deer filet mignons for years like that and you won’t believe it’s venison. Made a lot of people believers over the years! Like the video sir! ✌️

[@daveminish8074]

Like most people that talk about venison you only touch on the most important part. It is the part from when you pull the trigger until the meat is cut up and ready to eat or go in the freezer. I hang all my deer a minimum of 21 days and if it is bigger Buck I will go to 28 days or more. Dry aging venison is key to having good tender meat. You also over cooked those steaks, venison is served rare, not medium rare . If you don't like rare meat then just let the deer live. I harvest 3 to 6 deer every year and have taken and eating well over a hundred. I am constantly told my venison is the best people have ever eaten. You have to hang your deer or you will never be any better than half as good as it could be. If you hunt respect the animal enough to make the meat the best it can be.

[@justinlethco7562]

Dude it’s his deer let him eat it how he likes it.. no offense considering you ARE an expert

[@mike02439]

Silver skin , shoulder bones and trimmings . Boil up with chopped onions for liquid when you stew the shoulder meat

[@johnknouse8846]

I do about 2-3 minutes per side, with a little salt and pepper, and maybe some garlic salt. You can eat them with a spoon! Hard to beat grilled backstrap!

[@josephshade2037]

I do the same thing. How ever my marinade is bourbon, Worcestershire sauce, onion powder and garlic powder. It always comes out fantastic!

[@thugasaurusrex6004]

Great video man. Got a big cut I need to cook today. Thanks for the info

[@markkeller9214]

So much marinade and seasoning on a backstrap? Looks really good, but I like just salt, pepper and olive oil on my backstrap.

[@thetwinskull]

True, basic seasonings (Salt and Pepper) is simple, easy, and doesn’t take long. But utilizing the right seasonings can make certain meats taste slightly better. I recommend garlic and onion powder. Two easy seasonings, providing plenty of flavor, and both good for health.

[@dywildatheart]

I really appreciate all your videos

[@08CC01]

Dale’s seasoning is the best!

[@nates2914]

When I seen the greek season, I knew he wasn't going to screw it up. Best seasoning ever

[@h.d.mech.mortenson2098]

Looks good ! Can’t wait to try it. Thanks.

[@wiseguysoutdoors2954]

I love searing trimmed round steak, put it in a crockpot with sliced onions and peppers, a clove of pressed garlic, a jar of marinara sauce, a can of beef broth and cook low for 6 hours, or high for 4 hours. Serve over rice, noodles or mashed potatoes

[@preparedsurvivalist2245]

I just ate the entire backstraps of a deer for breakfast this morning. It was a small deer. Very tender meat.

[@boblynn9168]

lol... "recipe" = Dale's

[@youtubeuserUCVuhjgRB1]

LOL!

[@joegarza9827]

Need to pound it flatter makes for more tenderness.

[@PLAX84]

Flip it silverskin down and filet it like a fish off the skin

[@jakemitchell1671]

Yessir.

[@JT_70]

Adrian Kulesza Absolutely! Maybe he’s never filleted fish. An easy way to clean that grill is to cover it in aluminum foil, weighted down, then turn the grill on high for 20 minutes. An easy, quick brush off and it’s clean as can be.

[@kevinhall7088]

Best way for sure

[@monsieurgidge8028]

he has no clue

[@kongwubba81]

Am i the only one that just grabs it by hand it peels it off?

[@rumpledsteelskin1590]

The key is to make deer taste like beef. And this is done by a quick cook time. The longer you go, the worse and more gamey it taste.

[@AmazingAutist]

Excellent video! My Mom and I were gifted some venison and we're looking up the best way to make it right. I've had deer once before and it was honestly the best meat I've ever tasted. I typically eat mostly a plant-based diet, but I have a better time with hunted game because I know that the chances are higher that the animal was killed and treated with dignity, and got to live a free life outside of a cramped corporate factory. I also believe that regulated hunting would be better for the environment, but we should be making more plant-based alternatives. Hey vegans are annoying, but the sane ones? Their imitations are *scary accurate.* Side note; the low sodium is a good option. I wasn't raised hunting or in the country, but the stereotype is that hunters and stuff don't particularly care about their health. I didn't think that was _particularly_ true, but I am happy to be proven wrong. *EDIT* I forgot to ask, but can we make this in the oven? We don't have grill that's temperature-controlled, just a regular charcoal burning one.

[@bigdaddyleroy1915]

actually alot of wild game meat is much more healthy than any meat bought at the grocery store. and yes you can cook it in the oven. its important to nor over cook it.

[@jonathanyates5198]

Charcoal grill will work fine just keep check with a meat thermometer

[@johnsmith-gk4td]

Awesome video!

[@olmikep]

I like this guy. Good video

[@genericet1]

10 mins at 400 degrees? That is going to be a hockey puck

[@oktroutbum]

about 1.5 per side and lets go

[@ronniehallmark1278]

Good job. I do the same thing. Dales makes just about anything better. Dont listen to all the negativity

[@sarastanke4971]

I’m always amazed at how bad some of the hunters, butchers and chefs are with a knife. I remove the sinew on the back strap same way I remove skin from a fish fillet. Flip it over, start an edge, and run your knife with downward pressure from one end to the other. Then you will actually have no waste instead of the waste I routinely see on KZbin videos. Also, if you’re just going to butterfly you can simple leave that sinew on there…holds your butterflies together perfectly.

[@mgarc05]

You overcooked that backstrap. At 1” thick, 3 min on each side and the let it rest for 3-5 min.

[@patriotr.behnke3086]

You’re spot on, I like mine still kicking 💯👍🏻🇺🇸

[@aray8618]

Great video but, if you flip your strap to where the skin is on bottom you can cut it off in one wack. Don’t know why you did it that way? (a small piece @ a time)

[@chadbrantley839]

1.5" steaks at room temp. Grill at 600 Degrees. Cast iron skillet. Only a little olive oil, heavy salt coat on meat, fresh cracked pepper, and a touch of fresh minced garlic pressed into the meat grain. 2 1/2 minutes a side for a clean medium rare. Any other method is a waste of the backstrap. IMHO :)

[@Mike_1979]

agreed. i prefer grape seed oil.

[@Episode8wasgarbage]

Lies. Take strap and cut about 1/4 in thick and marinate. Sautee onions and jalapeno peppers and then stick em in the fridge to cool. Once cool mix with garlic and seasoning and creme cheese. Take a glob of creme cheese mixture and wrap the strap around it in kind of a dumpling like fashion. Wrap that ball of goodness in bacon and stab it with a few toothpicks to hold it together. Grill until bacon is done and eat the best shit you will ever eat in your life. Your welcome lol.

[@terinamike]

Looks great. Try a Wellington next. Awesome.

[@kongwubba81]

Looked like the fork had trouble

[@oliverlee554]

Bro have your knife skills improved since the launch of the vid?

[@tdavidrogers]

This guy is John C Reilly on a barbecue.

[@vinodchanchlani280]

Thanks for sharing this

[@yourfriendpedro5758]

Gordon ramsay wants your location

[@davidbeutler7665]

Over cooked medium rare is where you want it

[@andrewofthenorth5500]

Said not wasting much meat when in fact there is a better way to get almost all the silver skin at once. fillet knife works great if you use it like a fillet knife. As in flip it over aqnd skin it like a fish. There will be almost zero meat on the skin. And yes, 5 minutes a side is too much. Use a meat thermometer every time and between 130 to 150. I like 140 degrees. Yeah, 5 minutes is far too long.

[@jakemitchell1671]

Seasoning/marinade is a personal choice. There is no "right" answer. But for me, the best commercial marinade available is the "Soy and Lime" by Allegro. I've used pretty much everything over the years, and this one is just perfect for venison, IMO. If you really want to step it up mix it 4-1 my other favorite Allegro product, their "Teriyaki" marinade. It's a rich, complex marinade, not just teriyaki. It's not overly sweet. (I"m not affiliated with Allegro in any way - just love their products!)

[@eduardsjagenenvissen6949]

i love it how you destroy te best meat in the world

[@rubbnsmoke]

You REALLY need to try my method for getting the silverskin off. Instead of having the silverskin on the up side of your backstrap. Turn it over so the silverskin is on the bottom and use your fillet knife to remove the silverskin in the same manner you would use to fillet the skin off a fish fillet. I find that using a knife that's NOT razor sharp works best as a semi dull knife won't cut through the silverskin very easily. You'll be amazed how cleanly it comes off taking no meat with it...Trust me on this one. This isn't a recipe...It's a commercial for Dale's and Cavender's. Make your own marinade and seasonings. And that's overdone for backstrap.

[@marl336]

venison chops... As many pieces together to make a steak. Lots of toothpicks here. Wrap the "steak" with a couple strips of bacon and use the toothpicks to hold the bacon to the "steak". Season to your liking. I only use salt, pepper and a little powered garlic... Grill or broil as you wish. Never had any venison better. I prefer medium.

[@joanpolizotto7242]

Can venison be cooked in a slow cooker?

[@jonathanyates5198]

Yes but you want to use tougher cuts

[@vustache]

Thank You for a Great Video ( THANK MORE FOR NO MUSIC) yuse da Man !

[@MagicMahomes28]

😳😳 That looks so good

[@ToddWittenmyerBackwoodsLiving]

That looks mighty good!

[@5222k]

Did he just say “so that all the blood runs towards the deer’s face”......?

[@samuelstein7639]

Yes? What is weird about that

[@dilloncwwaters4442]

Yes

[@Jon-ko3vv]

Deer have faces yes that's true

[@fbodkin1]

@@Jon-ko3vv bahahahahahahaha

[@bozzskaggs112]

Why not put the loin on the table with silver skin down and then remove as much as possible in the first pass. That silver skin is sinew and it has value as well as the loin which is about to be made as tough as sinew.

[@frankspivey3920]

Shouldn’t it be sizzling at that temperature?

[@imifarkash3856]

looks great will try it out. greetings from Switzerland!

[@imifarkash3856]

tried it today already and IT WAS EXCELLENT

[@chuckcooke227]

I do mine the same except 2 or 3 min per side rather than 5. 5 seems a bit long I like them rare medium rare at best

[@stevelong3813]

A 10 min add for someone's bottle of sauce.

[@ebonite1473]

“It’s very Important not to over cook” over cooks

[@اللهأكبر-د3ل6ل]

If u were too undercook the venison backstrap it wouldn’t be as good, plus he didn’t burn it

[@GeNeRuStPlayer]

Maybe think of other countries before using dale's seasoning , cause we can't see it in Australia.

[@bencovington1121]

Cook it on the skillet for the same time?

[@triplefoutdoors6331]

Ben Covington I’ve done it in a cast iron skillet for the same time and it’s still great.

[@Jon-ko3vv]

You gotta go by eye on a skillet I find. It's my favorite to make any steak. Smoking hot skillet lil oil on the meat not the pan 2-3 mins flip 2-3 mins rest 5-10

[@jimboslice9472]

ive always noticed that a 'good' venison recipe always requires a marinade, rapped in bacon, and/or a bunch of spices. Never just salt an pepper cook and eat. and then the intention, as this video admits, is to acquire a 'beef' like taste.

[@aray8618]

Roll in seasoned flour and then fry in bacon grease, to me marinade ruins it!

[@actionjacksondan]

So true, it really is so simple

[@johnw4227]

not really a recipe if you're using commercial marinades - more like a sales pitch.

[@aeternamvitam9792]

Love all the so called experts in the comment section. Pfft, know it alls.

[@robbierabby1848]

marinate in Kraft (not sponsored by) sundried tomato and oregano salad dressing.....yum

[@lsoutdoors2354]

That looks good we usely eat them wen skinning them out

[@jonparkes7006]

Lot of negative comments here? Recipe looks really good to me. I like the butterfly technique too , will try it out.

[@BoysInTheWoodsofPA]

Not really a recipe that can be used by everyone, it's Dale's and cavandeers, never heard of either one. Not trying to slam you bud but using premade spices is not a recipe.

[@kevink552]

Pretty much spot on, add to that he grills it at to low a temperature for to long and over cooks it, 600 degree's for 1.5 to 2 minutes per side and move to the top rack until its uniformly medium rare all the way through-maybe another 2 minutes depending on the outside temp and your particular grill.

[@bozzskaggs112]

I've seen catsup and Worcestershire sauce used in recipes. Five-spice powder is a pre-made spice blend.

[@GritsnGravy61]

You could put dale’s seasoning on boot leather and I would eat it

[@bowmadman9562]

Some of the best meat on planet earth!

[@fishhuntgrow7727]

Is that from one of those Florida deer? Jk bud great looking strap, I like to flavor inject them and grill em whole.

[@gmoutdoorsandmore7731]

Nice recipe for venison!

[@oceansep4103]

Video should have been called ‘How I use Dales on my venison’ smh

[@jaorte10]

country or chicken fried cubed venison backstraps with mashed taters, white gravy and peas. Is the best way to eat venison. Dale's masks the flavor of the meat.

[@wesleyfountain3948]

Country fried venison steak mashed potatoes green beans some ice cream and a little moonshine first all good

[@randallleddy4822]

Looks delicious!

[@thehalfbloodprince5279]

Cavendar's Greek formula! That's my horse.

[@kendalleastridge4031]

or as he says cavendeers

[@scottwebber652]

Any msg in ur marinade?where do u get it ?

[@savannahdavis595]

i’m not a hunter but i am a gf who’s been brought a ton of deer meat and my deep freezer is literally full

[@christianeriksen216]

Overcooked

[@bethann2319]

Where can I buy Dales?

[@jerodstanley7168]

If you are cooking with Dale's, you really can't appreciate the uniquness of game meat.

[@winemaker279]

dales may be good for jerky but that's all. cook the whole lion. always make your own marinade, spices and seasoning.

[@dilloncwwaters4442]

No

[@HuntNorthEast]

Good presentation! Agrre with the overcooking statement, it can ruin a good cut quick.

[@jrey7078]

36” grill. Let me smash all the meat together in the center of the grill 👎

[@terrydodson12]

I marinate mine in some Italian dressing for about 30 min to an hour .

[@liamfellows7306]

dude, so no dales and im s.o.l..

[@trevorholland7]

1/2 dales 1/2 water is better I think

[@zachharp563]

you can tell hes married because he has pumpkins cupcake soap 3:34

[@tomthomas4444]

To many spices all it needs is salt and heavy on the black pepper. My opinion. Good video.

[@thomasrogers7307]

I bet you pay to have it processed as well

[@winemaker279]

well you know it lol, city slicker, dear hunter in a 1/2 million dollar home..haha uses dales lolmao to damn funny

[@dilloncwwaters4442]

And exactly why do you bet that big guy?

[@blzn04]

Not trying to add to the hate but one major thing i would tell someone who wants to try this is Do Not cut the meat to see if its done. Use a meat thermometer. Venison is already super lean and you need to retain the juices as much as possible. When you cut into it they will leak out. Also let the meat rest before cutting into it. This helps lock the juices in and makes for better presentation on the plate as it wont make a pool of juices/blood all ocer the plate. Doesnt bother me but my wife and some friends are turned off by it.

[@jusnuts1443]

Do exactly what this gentleman is doing as far as trimming. THEN... pepper, onion powder, a little garlic powder, and Montreal Steak Seasoning after olive oil spray on the entire backstrap. Next, wrap the entire backstrap with applewood smoked bacon. Lastly, grill on low to medium heat until the bacon is crispy. The backstrap will be medium-well, very juicy, full of flavor and tender. Enjoy! Will feed about 4 adults, or 2 adults and 1 teenage boy.

[@treacoffill]

Montreal seasoning already has pepper, onion and garlic in it...

[@zaccomusic]

amazing content friend

[@met3710]

Let me show you the best venison recipe, Step 1. Start with this seasoning marinade you dont have that I’m sponsored by Step 2. Cook it 5 minutes each side

[@jcwoutdoors]

Exactly what I was thinking. I've never had Dales and it's probably good, but that's not a recipe.

[@monsieurgidge8028]

you took the flavor out of the deer steak the min. you marinated it. salt and pepper is all you need.

[@WTLowery82]

rec·i·pe /ˈresəˌpē/ noun a set of instructions for preparing a particular dish, including a list of the ingredients required. Not just the spices. Grow up people and kindly show us the link to your video.

[@scoobydoo4312]

If you put Dale's on anything, that tells me you don't know how to cook.

[@5222k]

It’s not “stringy stuff on the ends”.... it’s called the “chain” and it’s best to slice off and throw in your grind. Or, a quick dog treat as I do.

[@texastitan6567]

So it is stringy stuff on the ends

[@eliakimbenishchayil]

This is the only way I like venison. Grilled is best I always over cooked it when pan frying

[@ThatTechJunkie]

Atleast my wife isnt the only one to buy those putrid smelling hand soaps...

[@gagemurphy8373]

"I'm gonna wash my hands real quick" - immediately grabs the meat with bare hands again and doesn't wash them

[@thomasliptrott3834]

This guy: "number 1 thing is don't overcook it!" Also this guy: over marinates and overcooks it.

[@1HeavyHitr]

If the inside resembles cardboard and not pink, she’s overdone. Five minutes per side at 400 will get you there

[@travisolmscheid8026]

Lost me at stringy stuff

[@trevorfloyd7313]

This is my food porn!

[@jeffreyjordan6301]

"Lemme wash my hands here" ... after touching raw meat. *Washes hands* *Grabs raw meat with hands again before touching non food items.*

[@MrBannnnnny]

Jeffrey Jordan he did his best but he if he put them in the bag before washing his hands, the bag itself would be contaminated.

[@ads681]

@@MrBannnnnny This is not chicken, pork or bear. There is no contamination. I don't know why he washed his hands but, food born illness is not a thing with venison. He could go directly from the raw venison to making a salad and it would be safe, gross but safe.

[@dougevans6389]

ads681 so true and well said!! And he talks to much

[@AmazingAutist]

@@ads681 ? Foodborne illnesses are a thing with *all* forms of meat, fish and poultry. Parasites, viruses and bacteria are present everywhere. I understand that some meats *may* have lower risks than others, but even if that were true, practicing food safety with all things is highly important.

[@hav1byte]

relax susan! lol