Bacon wrapped venison lions!

[Tripplebeards]

I soaked the lions for a couple days in salt water with a little apple cider vinegar to soak the blood out and brake down the enzymes to soften the meat. I then rotated to a milk for a day. I read milk takes out some of wild, bitter taste and also helps brake down enzymes to soften the meat. Lastly I soaked a day in Pepsi and worshire sauce. I made a sauce out of worshire sauce and brown sugar and painted them on the lions and wrapped bacon around them. I placed in the oven for 35 minutes at 350. The bacon didn't looked cooked so I bumped the temp to 375 and cooked for another 15 minutes. Best tasting, tender deer meat I've ever eaten! You wouldn't have known it's was venison unless someone told you. I also took the excess worshire and brown sugar mix and poured it into a separate pan with onions,mushrooms, and butter. Cooked it till it carmalized. It went on my mashed potatoes. I made about a dozen and shared with my parents who won't eat venison unless I cook it. The paper plate were left overs. I sent a pic to a buddy. He drove 25 minutes one way and got here just in time before We got a second wind and finished them off. My first try at making this and it's a winner!


http://i.imgur.com/EgZPfa6.jpg



http://i.imgur.com/uHTEixX.jpg

[DW475]

Wow, that made me hungry!!!

[Lloyd Smale]

wish I could crawl through a computer screen!

[farmerjim]

I will have to try this for the next big gathering. It looks great.

[Wayne Smith]

Let me get this clear - you essentially marinated them for a week?

[cwlongshot]

I'm sure it is tasty, but WHY on earth waste venison loin for that recipe!? Your only tasting worcestershire sauce and brown sugar W/bacon.

You have removed all trace of venison goodness... I would use beef and save venison for well, Venison! :bigsmyl2:

CW

[Tripplebeards]

Let me get this clear - you essentially marinated them for a week?

2 days of soaking in canning salt and water with a little vinegar and a day in milk. I dumped the mixtures a few times to remove the bloody water and put the meat back into a fresh mix to keep drawing out the blood. Did this with both salt mix and milk till the meat had a grey appearance because the blood has left it. If the meat was cut open it is still read inside just like the liver I tried this on last week as well. Then a day in Pepsi and worshire mix. Left in the fridge the whole time. Got the recipe off the net and mixed it up. Had try something new. Every year I eat them no matter how I make them I can always taste a little rancid wild blood or have a little stink on the meat from field dressing it. The vinegar kills all that along with any bacteria. It also brakes down the enzymes abs softens the meat while soaking out the the blood out which causes the gamey taste. You want to wash the meat off every time you remove it from your brine mix. The salt water/ vinegar mix dose not absorb into the meat leaving ant taste. Same with the milk bath. Wash the meat off and pad it when done. Had to try it and glad I did. Best tasting venison I've ever eaten. You think it destroys the taste of great venison? Well you need to taste it for yourself first. Bet you'd disagree. I had a guy that use to make it lions soaked in Coca Cola and worshire for a day or two and it would taste just like it. I used die Pepsi cherry, just because it was what I had, and it still tasted more like meat and not really any of the marinade.

When I reseach the aging/ soaking process with salt and vinegar I read that's how the olden days how people use to clean off tainted, spoiled meat to make it edible during hard times believe it or not.

[popper]

lions How did you get all the fur off them? Loins! :kidding:

[cwlongshot]

My biggest buck last season was honest 300 on the hoof...

Had some of his loins two nights ago... I could cut them with a fork.

http://img.photobucket.com/albums/v465/CWLONGSHOT/80F1D59D-86BE-40F6-8191-67384C7BD40F_zpsbbhvqnyb.jpeg

http://img.photobucket.com/albums/v465/CWLONGSHOT/800CBEAA-D9A7-4363-A975-68DA31B3C7A0_zpspt9a0q27.jpeg

I don't remember any "tough" loins.

Poor taste comes from our handling. Hanging long in proper temps lends to favorable flavor AND tenderness. NOT cutting thru bones and removing all fat and as much separator and silver skin also goes to better tasting venison. Clean, meat processed on clean tables cleaned with BLEACH/Peroxide before hand, goes MILES toward better tasting venison. Drain off any all blood before packaging and freeze quickly. I prefer vac sealed.

http://img.photobucket.com/albums/v465/CWLONGSHOT/7F05EEF3-3E3C-44D9-A0D9-10731C4E83B2_zpsmrfluojf.jpeg

CW

[Tripplebeards]

Lol, typo, half asleep from plowing yet. I can tell you my mother who rarely eats venison...and normally takes one little bite of what ever I make just to say she tried it ATE a loin(lion) and a half on her venison safari outing which shocked the heck out of me. So I knew I did good! :happy dance::happy dance:

If you have someone that's a picky eater and doesn't like the taste of venison... Or the though of eating it...this soaking will change there mind with out a doubt. As for me, I'll fry up a fresh, bloody deer back strap right out of the deer in the garage while cleaning it and eat it right there.

Yes, guilty as charged on the the non meat aging process to drain the blood out of my meat. I normally cut ii up(all off the bone)the same day or morning after and freeze it up. I wrap mine in plastic wrap used similar for pallet wrapping. I wrap everything a good 8/10 plus times to the point it looks air tight. It gives it a good seal and is what cheaper than vacuum sealing. I do vacuum seal some things. I have cooked turtle, wild turkey, and squirrel vaccum sealed. Then of course when thawed out the deer meat is bloody as heck and makes a mess from not aging. That's why I drained/ aged it after thawing this time. Did half backwards but Tate's better than if I just threw them in a pan as I always do in the pan fresh out of the deer. And yes loins are always tender with out doing anything to them but can tell you they tasted WAY better than if you just ripped them out and threw into a pan with olive oil and fried them up.

[cwlongshot]

haha fair enough...

Some like others love and others still haven't tasted good Venison. I simply like it.

its amazing how different it can taste is you get to eat a summer deer or winter deer or a deer eating corn or acorns.... But above all, aging can be huge if you have the ability! You do know you can age in the fridge too... Cut and place in glass or plastic and put in bottom of fridge for couple days. After that, vac seal. As you get to the bottom, you will find some blood and water, rinse QUICKLY in ice cold water (do not soak) and dry! Then vac seal & freeze.

I have turned every single person I was able to get to try venison around. Most times hearing that's not what I tasted before or not what I thought that would taste like.

Only thing I will sometimes do is teriyaki marinade when I am serving to folks who never had Venison or are on fence about eating it, BUT LIKE MEAT.

Good eats all around!

CW

[Tripplebeards]

I plan on aging my current stash in my fridge after thawing it out. Backwards but it will work as I found out. The salt water leeches out the blood really well and any rancid smell you might have picked up on the meat is removed from the vinegar. No matter what I do I always have some gamey smell on the lions when cleaning my deer. I tried this the other day my deer liver. It killed all the gamey, gut pile "stink" as I call it on the liver and made it almost as soft as chicken liver! so I experimented with this process on my loins. The soaking leeches all the smell and game taste out while braking down the enzymes making it extremely tender. This process will will get venison down the throat of any non venison eater on the planet. Trust me, you have to try it at least once before you knock it.


I'm going to have wrap a backstrap in bacon and try it next.