As you can read in our previous post, using venison is something sort of new to me. This year, we were fortunate again to have some wonderful hunters give us some of their excess venison.
I have learned a few more things that I thought I would share:
The backstraps are the most tender part of the venison, and are quite easy to prepare. For ours we simply marinaded it. I used a simple beef marinade, and let them marinade in the refridgerator for 48 hours. Then, slice these long shaped pieces like a log, but in very thin pieces. Grill these lightly (just 3-4 minutes). They should be rare. These were amazingly tasty.
The other way I have learned to prepare it is to put a venison roast in the crock pot and add a can of cream of mushroom soup and milk or water. I let it cook on low, and quite a bit longer than I usually would beef. About an hour before I planned to serve it, I removed it from the crock pot and cut it into the size pieces I desired, then put it back into the sauce.
I have had another friend who uses venison suggest that I can just batter it and fry it similar to Country Fried Steak, but I have not tried it that way yet.