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I am cleaning out the freezer some this weekend to make room for some veggies and will be cooking up some breasts and tenderloin. Does anyone have a good recipe for a sauce I can make to serve over the meat after cooking?

Thanks

yes its a very dry sauce but its really really good
Once you have attained the desired final state of the meat your cooking remove from the heat source. Open one bottle of Budwieser select and toast to the spirit of the beast...then toast again and again at least 6 times.

A Simple butter sauce usually works for me.
1 stick of butter
about 3 oz of soy sauce or Worcestershire your choice
1/4 minced onion (or 2 table spoons of the dried ones)
1 can of sliced mishrooms

Stick the butter with the onions and soy in the microwave to melt the butter (shrooms pop in the microwave some time and make a mess). Add the mushrooms and let them soak up the flavors. Spread the shrooms and butter over the meat and enjoy.

Now i am hungry.

Black currant sauce

Take a jar of black currant jelly
mix it with worchestishire sauce to taste
may need to thin with water to the right consistency

easy and tangy

Similar to Teul2's sauce, I like to melt a stick of butter in a saucepan. Add some worchestershire. Cut a lemon in half & put each half face down. Simmer as you are cooking on the grill, and use this sauce to baste as you grill, and as you take it off the grill.

Heinz 57

the best sauce they make is ketchup

Go to Louise Mississippi and get you some Hoover sauce. Pick up about three jars as it goes quick, best there is for all kinds of game.

second the Hoover sauce. Hard to beat.

Hays Creek wrote:Go to Louise Mississippi...

is that a girl... or a city ???

teul2 wrote:A Simple butter sauce usually works for me.
1 stick of butter
about 3 oz of soy sauce or Worcestershire your choice
1/4 minced onion (or 2 table spoons of the dried ones)
1 can of sliced mishrooms

Stick the butter with the onions and soy in the microwave to melt the butter (shrooms pop in the microwave some time and make a mess). Add the mushrooms and let them soak up the flavors. Spread the shrooms and butter over the meat and enjoy.

As simple as it sounds, this one is hard ta beat. You can try it either way, with wooster or soy, or you can even mix the two.



If you want to get a little more adventurous, give this a try. I don't think you'll be disappointed.

Take some tenderized backstrap and make sure there isn't any white stuff on or in it. Mix up some eggs and milk in a bowl. Dump the deer steaks in there. Let em sit 4 or 12 minutes while you make a salad or drink some wine. Then take the steaks out 1 at a time and bread them in some Italian Bread crumbs mashing em flat with the fork. Fry them in Olive oil a few at a time and clean the skillet between fryings. After draining on paper towels place them in a casserole dish.

Once that is done, fire up the oven to 350-375. You need to let everything sit 4-12 minutes, while you drink some more wine or make more salad. Then grate some parmesan and mozzerella cheese on the steaks. If you have it some romano or asagio also adds a nice touch. I also add sauteed mushrooms at this point, if I have em. Then add a full jar of Prego or some other spaghetti sauce.

After it’s been in the oven a while, sprinkle liberally with more cheese and run under the broiler to slightly brown.

Start some pasta, or bread or both. Once the pasta is done, serve the Venison Parmesan on top, with green salad, bread and a glass of Red Wine.

Hays Creek wrote:Go to Louise Mississippi and get you some Hoover sauce.

What is this Hoover Sauce? Seems like I've heard it mentioned before. Is it similar to anything else?

450, that deer recipe sounds great--will definitely try it this year

quack fiend

it is real good -- i keep a lot of venison in the freezer, and a couple of years ago i got tired of cookin it the same way all the time (country fried, grilled, ect.), so i started checkin the recipe pages at the huntin sites i use, and i found a bunch of good stuff

send me your email, and i'll send you my venison and duck files

thanks, it's jharveyrn@bellsouth.net