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Venison and lamb tips.

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Post Mon Dec 01, 2003 12:11 pm
MrMilk rare
rare

Posts: 24
Location: Destin, Fl
Does anyone have any tips on grilling, or any other cooking, venison and lamb. I have some grass farn raised meat coming from New Zealand and need some advice. Thanks much!!!

Post Mon Dec 01, 2003 11:28 pm
dkirn well done
well done

Posts: 388
Location: St. Louis, MO
With that kind of meat coming I can only offer one suggestion - forward the meat my direction and I will tell you all about it!!

Post Mon Dec 01, 2003 11:31 pm
dkirn well done
well done

Posts: 388
Location: St. Louis, MO
OK - sorry it is a monday. I grill venison quite often and simply use fresh cracked black pepper and sea salt on both sides and then place on a hot (500 degrees) grill and seer both sides for about 3 minutes. That gives a nice crunchy outside with a medium inside. I also make a red wine based sauce for the top and add some garlic mashed potatos and a salad.

I am getting hungry now.....

Post Tue Dec 02, 2003 2:10 pm
Airfoils well done
well done

Posts: 1063
Steve has a lot of ideas on lamb in his books. I particluarly enjoyed the middle east style yogurt marinades you soak the meat in for days and still make use of them; simply unbelievable stuff. Deer depends a lot on the cut of course and you haven't specified what you're getting so I assume you mean a steak. Use any rub or marinade that you would typically use on steak from a steer, just remember that deer is very lean and cooking it much past medium will give you shoe leather. I'd recommend medium-rare. I enjoy rubs of the tex-mex variety on deer w/ cumin and of course you can't go wrong with dkirn's example either. :) Another good use would be kabobs. Goodluck and let us know what you decided/how it turns out.

Post Tue Dec 02, 2003 10:35 pm
dkirn well done
well done

Posts: 388
Location: St. Louis, MO
Mmmmmm ... venison kaboobs - I just added that to my dinner menu (I think I have our dinners planned for the next 3-4 weeks)

Post Tue Dec 02, 2003 10:47 pm
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
This forum can have that effect. That and added inches to the waistline.
But as a wiseman says...Exercise, Eat Well, Die Anyway...
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Post Tue Dec 02, 2003 11:17 pm
ThrRoff well done
well done

Posts: 999
Location: Washington, DC

I don't have any experience with venison, but lamb, particulary lamb chops. Salt and pepper and grill over a high heat to sear. Make them rare and serve with a tomato mint salsa. A good zinfadel wine goes very well.

Post Tue Dec 02, 2003 11:27 pm
MrMilk rare
rare

Posts: 24
Location: Destin, Fl
Hey, thanks everyone. I have a sample pack of beef, venison, and lamb coming sometime the first of next week. I am going to try it all before I make a serious order. I have friend in Atlanta that reps for farms in Nea Zealand and they swear by the quality of the meats. I am starting a catering business where I live and am looking for something special to add to my menus, so I thought I would try these. I will let you all know how it turns out, or if you get tp Florida, i'll throw some extra on the grill and smoker.

Post Wed Dec 03, 2003 12:02 am
hickory pete well done
well done

Posts: 403
Mr. Milk,

As some have said here..Venison is a much leaner meat, so don't overcook it and it will be okay. This was in another post, but their is a site www.barbecuen.com Click on the recipe link at the top of the home page and page down the list of recipe's. There are a few for Lamb and Venison, including marinades that look pretty good. Just some information for you. Good luck..hope you post your results.

Pete

Post Fri Dec 05, 2003 11:39 am
chagan well done
well done

Posts: 1350
Location: Central NJ by way of NY
Courtesy of connvalleyvineyards.com:

Encrusted Venison Loin
Serves 6
4 lb.Venison tenderloin
4 oz. dried crab apples, coarsely ground
1 cup maple syrup
1 bunch sage, finely chopped
1 cup veal stock
1 lb. unsalted butter,diced

Portion loin into 2-3 oz. cutlets, season with salt and pepper, and coat with apples. Saute in a hot pan with a bit of butter until golden brown. Remove loin and deglaze the pan with the stock, adding syrup and sage. Bring mixture to a boil, then remove. Put the rest of the butter into a blender and then pour the mixture over it. Blend for 1 minute, then season to taste with salt and white pepper. Arrange several cutlets on each plate and ladle sauce over the top.


Sounds yummy.
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No, it ain't burnt- it's barbecue


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