Campside Venison Fillet Steaks Recipes

One cold November day, about 25 years ago, my hunting partners and I arrived home and began the monumental task of butchering up our deer. We had 4 or 5 to process so we decided to do it together, all at once. About an hour into the task, some of us got hungry and, as I'm the camp cook, they prevailed upon me to fix the problem. I had already built a big campfire and there were lots of hot coals so I set up a metal grill over part of the fire and rounded up a 12" skillet and set it on the rack to heat. I went to the meat table, retrieved the biggest tenderloin strip and cut a half-dozen steaks, 1 1/2" thick -- some were 2". Then I grabbed a handful of ground beef suet (which we threw in with the burger to make it less lean) and tossed the suet into the pan. Long story short, I seasoned the steaks and fried them over very high heat and served them up. I have never seen steak disappear so fast in my entire life. When I ate mine, I discovered why -- they were very tender, moist and, incredibly delicious. In the end, I had to cut up and fry up MORE of them. Folks, this is a VERY simple recipe but, since that day, I've never prepared my venison Fillet Mignon any other way! I recommend this recipe for campfire preparation only and a well-seasoned 10"-12" cast iron skillet is a must. I was both a state and federal game warden for several years and a park ranger for the remaining ones of my career and I have never had deer steak this good at anyone's campsite (and I've been at a LOT of campsites where we were invited to try the food!). So....... Enjoy!

Provided by Bone Man

Categories     Deer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Nutrition Facts : Calories 759.9, Fat 83.8, SaturatedFat 46.9, Cholesterol 67.9, Sodium 5265.3, Protein 1.3

• Ingredients

I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.

Provided by Thorney

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h20m

Yield 2

Number Of Ingredients 12

Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g

• Ingredients

"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.

Provided by Sam Sifton

Categories     dinner, lunch, roasts, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram

• Ingredients