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Could you PM me some of your recipies? I use the ground meat just like hamburger. But I have trouble with the roasts, and especially the steaks. How do you make them stay tender and moist? They always end up dry for me.
Or maybe we could start a venison thread in the recipe section.
My Grandma says to fry the steaks fast to keep it from getting dry and tough. She also beats it with a meat tenderizer first. I beat everything but the backstrap/tenderloin. I put salt and garlic pepper on mine then roll it in flour then fry it on med high heat for about 3 to 4 minutes on each side. Comes out great. Also I have some seasoning I bought at Bass Pro shop. I think it's Hickory Seasoning. I love using that too. If you can get that, it's all you need.
Could you PM me some of your recipies? I use the ground meat just like hamburger. But I have trouble with the roasts, and especially the steaks. How do you make them stay tender and moist? They always end up dry for me.
Or maybe we could start a venison thread in the recipe section.

My Grandma says to fry the steaks fast to keep it from getting dry and tough. She also beats it with a meat tenderizer first. I beat everything but the backstrap/tenderloin. I put salt and garlic pepper on mine then roll it in flour then fry it on med high heat for about 3 to 4 minutes on each side. Comes out great. Also I have some seasoning I bought at Bass Pro shop. I think it's Hickory Seasoning. I love using that too. If you can get that, it's all you need.
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