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[byrdman76]

Crock it!

Crock it!

I've always found venison to be too lean and dry. Don't like the taste. I have had some great venison jerky before, though. My Mom and my wife have both tried cooking venison. Yuck.

Maybe y'all are better at it.

I'd rather have buffalo.

Nothing like a nice tenderloin in a Crockpot of deer stew all day... It pretty much falls apart just like beef at that point.

I prefer to have it processed with 20% beef fat for hamburger or sausage. Trying to cook it on the grill or medalions in a pan usually tend to be a little tuff. Especially trying not to eat it too rare.

 

[UncleMike]

I've always found venison to be too lean and dry. Don't like the taste. I have had some great venison jerky before, though. My Mom and my wife have both tried cooking venison. Yuck.

Maybe y'all are better at it.

I'd rather have buffalo.

Buffalo is amazing. Makes great burgers too.

 

[Mike_H]

If Venison is too dry, your cooking it too long. pan fry it just long enough to get it warm in the middle. Yum, Yum.

You gotta mix Bob Evan's sausage in with ground venison tho.

 

[DanTheMan]

If Venison is too dry, your cooking it too long. pan fry it just long enough to get it warm in the middle. Yum, Yum.

You gotta mix Bob Evan's sausage in with ground venison tho.

When I process my ground venison, it's mixed 30% pork and 70% venison. Cooks real well, and tastes great, since I have it made into several different sausage flavors for breakfast sausage.