Does anyone know who publishes one that's worth it? All the ones that I've seen aren't worth a shit.

The Cooking Alaskan cookbook has great recipes for nearly everything, including game meat.

Otherwise, you looking for fancy gourmet cooking, or solid simple everyday cooking? I have some of each on the shelf, and will dig them out for posting tomorrow.

Mostly looking for everyday recipes. Going to be cooking more venison than in the past.

If it helps, mostly Whitetail will be hitting the freezer.

OK...here's goes with some cookbooks... I've found recipes that say "elk" or "caribou" or whatever work just fine with deer meat, regardless of species.

Cooking Alaskan, one of my favorites, featuring recipes for things you'll never want to eat, and some great ones for stuff you do. ISBN # 0-88240-237-4

Outdoor Tables and Tales, edited by Robert Hitt Neill (Who is likely some kind of shirttail relative of mine). ISBN # 1-879958-02-3

The Elk Hunter's Cookbook, from RMEF. ISBN # 1-56044-301-4

The Game Cookbook, by Geraldine Steindler. I like this one because it has 15 pages of burger recipes . ISBN # 0-88317-111-2

On the fancier side:

Complete Fish & Game Cookbook, by A.D. Livingston, who writes for Gray's Sporting Journal. Many of the recipes are fairly simple, but some are not. ISBN # 0-8117-0428-9

Game Cookery in America and Europe, by Raymond R. Camp. Have some time and check the ingredient list carefully before attempting these recipes -- but they are worth the effort. ISBN # 0-89586-695-1

A Taste of the Wild, by A.J. McClane. Another one to make sure you have some time before trying. ISBN # 0-525-93346-8

I imagine some of these cookbooks may be out of print, but a search of Amazon might turn a copy up.

Good eating !

The Nuge - "Kill it and Grill it"

I've made a few of the recipes...tastey stuff.

You beat me to it....I would also second Kill it and Grill it.

Kevin

Holy shit muledeer, great reply. I'm into burgers too. Thanks...

Thanks, I think Cabela's and Gander carry it. Will check it out.

Thanks.

You could probably get an autographed copy huh? Living in Michigan. LOL

Ted still has his property here, but he is pretty much a Texas man now. My Dad has property that joins his, its pretty quiet nowadays.

Yeah, I forget the name of his ranch down there. He usually has it featured on his TV show. I even think it's on tomorrow on the Outdoor Channel.

Actually got some backstraps from last weeks buck I will be marinating to cook on Sunday. I'm going to try Italian salad dressing overnight with some seasoning and then wrap them with bacon and grill. They should be good.

Not a cookbook, but a damn good recipe for backstraps or even tenderloins, be it deer, elk, cow, etc...

My favorite way to eat the the backstraps is to take the aged backstrap and soak it for a day in pure buttermilk (this helps to draw out some blood, and the acid in the milk helps to tenderize the meat even further) ... then take the strap out of the buttermilk and put it in your favorite marinade (I like to use equal portions of Lee&Perins, Soy and Tobasco... then toss in some chopped garlic and rosemary)... and let it sit for at least 6 hours (but not more than 24 hours). When done, remove the meat from the marinade and slice it open lengthwise like you would a footlong loaf of bread to make a poboy sandwich. Once cut (butterfly'd), you fold it open and stuff it with strips of cream cheese and diced jalapenos... fold it closed, and get some strips of bacon out and wrap them around it to hold it closed, and pin the strap closed thru the bacon using toothpicks ... Then, throw the whole thing on the grill over medium heat/flame, and let it slow cook as to not burn the bacon. By the time the bacon is done, the meat should be done "medium", the cream cheese will be melted, and jalapeno juice should have been absorbed into the meat a little bit. While cooking it, use the marinade to baste the meat to keep it moist.

Then, if you really wanna put the icing on the cake, take the leftover marinade and put it in a small saucepan, and bring it to a boil really quickly, then let cool. Cooking the marinade will kill any of the raw meat bacteria so that it's safe to eat ... and you can use it to pour over the meat just before you serve it ... or use it in small cups as a dipping sauce (like an au jous gravy for roast beef) ...

Trust me ... give that recipe a go and you'll never look back. All you need to do is tailor the amount of "spicy" in the recipe to your liking ...

Sounds great. Gonna do her on Sunday.

it don't suck.......Blake

I hope not.

if you don't severely fuck it up, you'll be hard pressed to ever cook/eat backstrap any other way ...

The only way that I've fucked shit before, was overcooking it.

I've bragged many times on the recipe listed above by WGM. I always cook lots for leftovers, but there usually ain't much left after I get my fill. I've got one strap in the fridge now, and 10 or so more in the freezer. Still got more tags to fill thanks to DMAP. My wife complains about processing all the critters, but she doesn't complain about eating them....

I got two more tags for tits yet. Might grab one on Saturday.

ManOman...I wish a cookbook could solve my probs.

Ned seems to know how to cook it....ME, well, I have yet to not OVER cook it.....but I am getting there.

Gonna look up those CB's.....thanks.

TDM, wrap some bacon around it, when the bacon is done, the meat will be as well........Blake

TDM,

The trick with venison is to cook it about half as long as you think you should. Then next time, cut that in half. Meat and fish continue to cook for a little while after you take them off the heat, so you have to take that into consideration. You can always cook it a little more; never a little less. It's also better if you let it come close to room temp before starting. Cooking it while the center is still a little frozen will lead to wrecked meat for sure.

No offense to the boys from South of the Line, but I don't like to wrap my steaks with bacon -- covers the flavor of the meat too much. If the meat is a little dry, I coat it in a mixture of sesame oil and olive oil, and marinate during cooking if needed.

Venison is such good meat that it needs little seasoning and a light touch on the fire.

Thanks, Dennis and Blake...for the tips. I suppose I am giving it too much time to dance, after I already see it is almost done. Good advice....btw....I love sesame oil in veggie stir fry...so I'll give that a try...

if you cube the venison, and then wrap each piece with some bacon, that's covering it ...

if you wrap an entire strap with some bacon on the outside, all you're really doing is holding it together to keep the stuffing from coming out, and using that good bacon grease to help flavor the outside of the meat ...

trust me, the recipe I posted doesn't end up tasting like bacon ... the bacon/peppers/cheese just adds to the flavor ...

I have a cookbook, i will sell for $50.00. lol No ,I have the alaskan cookbook too. It's alright. Rap some venison, cream cheese, bacon, and some peppers. best shit ever!

No doubt. I could eat that 2-3 times a week, easy.

Have a similar recipe to WGM....

Stuffing: Take the insides out of a long loaf of french bread. Pull it apart into small pieces. Add 1/3-1/2 cube of butter to cast iron griddle and melt. Add fresh garlic, pepper, chopped green onion to taste and let simmer. When garlic starts to brown add the french bread crumbs. Turn up heat in griddle and brown the bread. When brown, remove from griddle and put in bowl.

Butterfly cut backstrap and stuff full of the stuffing. Pin the tops together with toothpicks to hold stuffing in. Turn heat on cast iron griddle to medium high. Add as much of the blood out of the venison package as possible to the griddle, the more the better IMO. Let blood start to brown. When blood starts to brown put the stuffed backstrap in the cast iron griddle and turn the heat up a touch. Cook both sides and bottom until brown.

Cut into 1 inch slices (I use a pair of tongs to hold the backstrap together while cutting). If you use enough toothpicks, you can make the cuts on either side of one and they will help hold it together.

The shit is gooooooood.........

BB ... that sounds very good indeed ... will have to try that one on the next go-round ...

speaking of recipes, anyone got a good recipe for cooking a large "bone in" venison roast? And I don't mean something like a stew or an Oso Buco style either ...

I just usually throw it in crock pot. Add some soy sauce, worcestershire, A-1, pepper and fresh minced garlic. Cook most of day. For lazy days and buy some hoggie's and make french dips outta it. It's the real shit, and pretty good.

Also, you should probaly should not use the large bone in with venison, not really appealing with cooking! lol

Got a feller at work who hunts deer but don't eat 'em.....says they're lousy to eat.

I laugh at him, every time he runs his yap.

Here's one reason I hafta break up the fights at my supper table, the kids go to brawlin' over second helpings.........

Thought about taking a pic of a plate full of this...just as I was chowin' down the last bite tonight, sorry.

-Half a large Back Strap cut in length to fit nice into an oval crock pot, (two pieces).
-1/4 sack of Tators (one and a half per person depending on size of person, and size of tators), cubed to a bite size morsel, leave the tator hides on 'em.
-Half a sack of skin't, washed Baby Carrots.
-Handful of sun dried Tomatoes.
-Black Pepper
-Garlic Salt
-Page's Garlic and Butter Marinade
-Lea & Perrins worchestershire sauce
-Colgin's natural mesquite liquid smoke

Set the Crock Pot on high.
Place the backstraps in the bottom, silver down.
Add just enough water to bring water up to the top of the meat but DO NOT cover meat with the water.
Throw tator cubes in on top of meat.
Throw baby carrots in on top of tators.
Throw sun dried tomatoes in on top of carrots.
Toss in four or five shakes of black pepper.
Do same with Garlic Salt.
Douse the whole thing fair to middlin' with Page's Garlic and Butter.
Shake on the Lea & Perrin's so that the tators turn dark colored, IOW, use liberally.
Add four or five good shakes of Colgin's Smoke.

Cover and let cook on High for four hours.

Change heat setting to medium, gently stir veggies only, don't disturb the meat, let cook on medium for one more hour.

Change heat to "warm", stir veggies again, this time gently bring meat up into the mix.....let stand on warm until the wife gets home from work.

Serve this with a batch of French Cut Green Beans, Butter and Bacon Bits....also cooked on medium for the entire length of time in a seperate crock pot.

Try this the first time exactly as written here without variences, there's reasons for the way I do it.

PFG, Pretty Fuckin' Good.................

Sounds good to me, when are you makin next batch?

I dunno, kinda short on Venison this year.

Gave one to Pop and that leaves me with only nine...

Gotta conserve it best I can....grins.

Wilds, you got to start putting those straps on the grill, roasts are for the crockpot........Blake

Yup.....

Those were hind steaks last year, IIRC.

Pretty sure it was good eatin' though...

Don't do roasts anymore, or try to cut "steaks" either.

Straps, loins, burger, and "fryers"...

Gone simple....

I like to put it in jars and can as much as possible, thinking it will last. It is so good, never lasts that long. Bar-b-que looks good though, weather permitting.

Jarred venison is goooooood...!

If I let "weather" get in the way I'd seldom barbeque . That's why they have covers.

Where Im from theres only one way to eat backstrap and thats sliced about 1/4" fried in a cast iron skillet with butter salt an peppa. High heat flippem quick. Have your onions already sauted up with butter. Throw the two together an think the fuck you just died an went to heaven.

ps backstrap should be well aged, dry, and at room temp.
fuck im hungry

If you tasted the backstrap I grilled Sunday night you would never let another piece touch a frying pan... .

I cut them about as thick as a slice of bacon, wrap bacon around them, and lay on some rub. Kansas City Cowntown usually. Grill them rare. Eat them.

Man, You guys are makin me hungry!