First Time Venison Suggestions

[SGMan]

One of my coworkers and her husband graciously gifted me a 'ham' and a loin from one of his recent expeditions.
I have been looking at different ways of preparing these cuts, but I am kind of conflicted as I really don't want it to end up going to waste if I mess it up. That and the fact that its pretty much just me and my wife that I am cooking for, so I don't want to make too much of one thing that we tire of quickly.

That being said I have thought of :
Trimming and grinding a portion
Cure/Bring and smoking
Cure/Brine smoking and sous vide
Cure/Brine oven braise
Clean out my deep freezer and make a big batch of sausage

What are some of the more seasoned folks recommendations.
Thankies!

 

[crandall25]

One of my coworkers and her husband graciously gifted me a 'ham' and a loin from one of his recent expeditions.
I have been looking at different ways of preparing these cuts, but I am kind of conflicted as I really don't want it to end up going to waste if I mess it up. That and the fact that its pretty much just me and my wife that I am cooking for, so I don't want to make too much of one thing that we tire of quickly.

That being said I have thought of :
Trimming and grinding a portion
Cure/Bring and smoking
Cure/Brine smoking and sous vide
Cure/Brine oven braise
Clean out my deep freezer and make a big batch of sausage

What are some of the more seasoned folks recommendations.
Thankies!

I love using ground for spaghetti or tacos. All the other ingredients cover up any game flavor you may find. Tenderloin? If so can sear like a steak. Or slice up to 1/2” cuts and throw in a jalepeno popper and they’re to die for.

 

[BrianGSDTexoma]

My favorite way anymore if I can get some is to just cube and chicken fry some of it.

 

[Timber II]

Loin / tenderloin——marinade w olive oil n your favorite seasoning and grill like a steak- don’t overcook

Ham- roast for slow cooking in oven
-grind for sausage
- grind for anything- tacos spaghetti etc

 

[SGMan]

What parts did you get? Tenderloin or back strap, both are called the loin depending on who your talking to and part of the country. Did you get the whole hind quarter / hind leg or a part?

Thats a good question.

I believe the loin is backstrap, and Im not sure if I got the whole hind leg or just a part of it. I need to thaw and unwrap it so I can look at it closer and see exactly what Im working with.
Thanks for the suggestions thus far everyone!

 

[doongie]

For the loin, or any real lean chunk less than 4 inches thick, I like BearCarvers dried beef recipe. Basically, cure it, and smoke it slowly to draw out moisture. I’ve found 4-6 hours gives a texture I like. I usually only roll smoke for the first 3 hours or so. I use a beef dry rub I get from Texas for flavor. I’ve shared it with many people, those who don’t like venison like it, and those who do like vension love it. I’ve been told many times I need to start selling it.
Be very careful about salt adding up. My dry rub is 50% salt so I have to keep that in mind when measuring how much to use. I also don’t use tenderquick like Bearcarver, I use diggingdogfarms calculator and cure #1. If using Tenderquick, that’s already fairly salty, so using a dry rub with 50% salt is too much, hence why I use cure #1.
Lots of ways to serve it. Sliced thin plain, chopped in gravy for SOS or over biscuits (we like to add a chopped cayenne for a little zip), chopped fine and mixed into a cream cheese dip, “wisconsin sushi” style spread cream cheese on it and wrap around a pickle, etc.

For the larger piece I like a roast in a crockpot with onions taters and carrots.

Or, chunk it like stew meat into 2” cubes, marinate for 4-24 hrs, grill to medium, keep warm in a crockpot. Basic marinade tastes like teriyaki but not syrupy and not too sweet.
1/2 c woostershire
1/2 c soy sauce
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp parlsley flake
Cut meat into 1-2” cubes. Marinade for 4-24 hours. Grill to medium.
Keep warm in crockpot.

Enjoy!

 

[Rafter H BBQ]

Just an old redneck perspective… the ham I’d use Pops brine… tried and true method of curing… or you you can dry brine! Either way I think you’d be happy with the results!

But the loin… take and cut 1” steaks… SPOG and grill or CI to medium rare! Just my opinion!

 

[philpom]

Salt, pepper, garlic on the backstrap, then wrap it tight with thick bacon. Grill indirect at 350ish until the bacon starts to crisp up. Slice in to medallions and enjoy.