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Favorite Venison cut.............

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chamookman:
OK - besides the Back Straps, what's Your fav? Mine is the over looked Neck Roast. Slow cooked like a Pot Roast - I add onion, garlic LOTS of Lea & Perrin and water in a covered roasting pan - slow and low, 325 deg. for about 4 hrs (5 if You have the time). Check and maintain  the liquid in the pan and add halved potatoes the last 45 minutes or so. It should fall off the bone- make the BEST gravy in the World. The neck bones give tons of flavor. Bob

TRACY:
Man that sounds delicious Bob! Hard to go wrong with slow cooked venison.

Besides fresh loin grilled rare with salt and pepper, I'd say a roast from any one of the hind quarter muscles seared with onions and garlic then put in slow cooker with potatoes and carrot and portabella mushrooms.

Tracy

Brock:
ground venison actually....other than backstraps we get rest made into hot sausage links and ground venison.  my wife makes chili, spahetti, manicotti, lasagna and meat loafs from it....damn it is good.

bubby:
My favorite besides the straps is the heart, I like to take a fillet knife and basically ski,r and roll till I have one nice steak, then I'll put for provolone and mustard down with some thin onion A.D. roll it up and tie it then bake, cut in half inch thick slices it's good

burchett.donald:
Good O'l fried cube steak is hard to beat...Make gravy from the drippings and taters any way you like...Steak and gravy over mashed is my favorite!  ;)
                                                                                    Don, now I'm hungry...

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