Venison cooking secrets

[Fred Bear]

My wife makes some awsome venison roasts and steaks. She swears you have to use onion soup with the roast and wrap the steaks in bacon. With (I hope) most of us having some meat for the winter, I was wonder what some of your cooking secrets are?

[hoytshooter]

After poking lots of holes in both sides of the steaks, we use a coating of either steak sauce, or barbecue sauce to seal in the juices. This makes a great tasting steak, and keeps it very tender.

[Steve]

Moving to correct forum.

[Salmonsmoker]

Fred Bear,

To maximize tenderness, I always cut across the grain (we do our own meat-cutting) and always cook the meat with the grain running vertically so that the meat fibers will not contract (thus toughen.)

I like the taste of Vension that is lightly dusted with Garlic powder and topped with sautaed(sp?) mushrooms when served.

While the meat is warming to room Temp, I apply a liberal coating of the garlic, giving it plenty of time to penetrate into the meat.
When cooking Vension, I like to have my skillet or grill very hot and cook the meat fast - so that the outside is nearly blackened while the inside is still somewhat rare.

With all of this talk about cooking steaks, it's time to get some fresh ones out of the freezer.

ss

[Salmonsmoker]

Making current

Salmonsmoker