They're Butternut Squash here in the UK, Pumpkins are the large Orange sphere shaped veg that we typically only use around Halloween used to be called "Happy Morris" when I was a boy, but now I guess people know them as Jack-o'-lanterns. Funny how things are different the world over Great video as always, keep up the good work
When I grew up in Nijmegen, my dad was a hunter. He would make venison in a spectacular way in the oven. One thing I always remember him saying was how easy it was to over-cook venison because it would make the whole thing dry and in-edible. How do you determine what time to take the venison off the grill? Spectacular video. So sad Denise is not giving her dance today.
My wife and I take 2 deer every year so we process, cook, and eat a lot of venison @ our house. It is even better if you trim all the silver skin that you can before seasoning and cooking. Great videos. Thank you
Best BBQ vids on UA-cam! During my BBQ runs I always watch Pitmaster X to kill time and learn new methods and ideas. Morrison and Denise are the funny Minions in the Vids!
We have deer season coming up on Nov 9th for rifle/shotgun shooters here in MN. Its refreshing to see videos like this and they're inspiring as well. Thanks much, schmeckt lecker
I grew up hunting whitetail deer in the states so I know all about eating venison. Some people complain about that gamey taste but really you'll only get that if the animal was handled improperly from the time it was harvested. If you wait too long to get it field dressed, if it's left hanging in a climate that is too warm, if the animal was poorly shot and the stomach was ruptured, things of that nature. If you harvest the animal quickly and ethically, get it field dressed within those first 1-2 hours and it's left to hang in a cold(but not freezing) environment for about 5-7 days, the result is generally beautiful tasting venison. Older mature deer have a different flavor profile as well compared to younger does that are only a couple years old, same sort of thing you see in beef so that's only natural. I personally just call those smaller tenderloins "filets" and I call the bigger loin pieces the "back straps". Just the nomenclature I've always used. I personally prefer the meat from the larger back-straps and I always just cut them into small filet(medallion) sized steaks. Cut them about an inch thick, season well with salt/pepper, then pan sear them with some butter, fresh garlic and herbs of you're choosing until 125F, let them rest briefly and then enjoy. Very lean but incredibly tender. You can cut through them with a plastic knife with no effort required if cooked properly. I've cooked them all sorts of ways including marinating them in a olive oil/worchestershire based marinade I make and they're incredible that way as well.
Roel, the inside loins are also called tenderloins in English. The outside loins are just loins, or backstrap. Cut them cross-grain and they become chops. The sportsman's club I used to belong to would cook a whole deer on a hog-roaster every fall. They cooked it just as you would a pig; including bbq sauce. Surprisingly, it wasn't bad; not too dry.
I made a venison roast once for my wife years ago not telling her it was venison 😂 she thought it was a regular beef roast till I spilled the beans an told her she couldn’t believe it that she was eating deer said she couldn’t tell,it’s all how you prepare it outstanding 👍
Any video on rotisserie on the weber, I want to get one :) personally I'm not a fan of venison butt my husband is, looks Very good and done very well , it's easy to over cook it
Try goat it's in the same family as venison love them both. If you want a really good meat try moose and elk mouth watering just thinking about it a must try. Keep up the good recipes
Roel, you cooked up a miracle! Wild boar is amazing this way too...Elk, Moose and Caribou “Reindeer” taste great in blueberry reduction... Try a purple or orange sweet potato along side the pumpkins as the cook temps are close and enhance he absorption of the juices...I would have burned some smoke dust while cooking to get a nice Smokey flavor profile....wild mushrooms like Chantrel dried and smoke added to the ru would take it ton5 star...💪✌️👌
I'm not sure if you can get your hands on any in the Netherlands, but if you can....try a black bear roast. Absolutely delicious. That venison looks great though, could you taste the cranberries in your basting liquid?
My grandfather and then my mother and now I take the deer meat and put it into the sink with cold water and 1 cup of white vinegar and let it marinate over night and this takes away a lot of the gamey taste and makes it more edible for people not into gamey.
I’m so goin try this on my pit but if I can make a suggestion....I like to remove the silver skin on the loins, but that’s me we have white tailed deer here where I’m at and I’m not sure exactly what type of venison ur cooking, but wow great looking meat
Awesome video I like watching your Channel you guys are awesome I like to barbecue I'm pretty good I've been subscribed to your channel for a little while hope you guys had a great day look forward to the next video :-) :-) and I'm from America
Wild boars are not very uncommon as special roast in Germany. There are so many of them that they are more like a threat to nature and people. It's just hard to cook because you can miss the sweet spot where it's super juicy and tender fairly easily.
The back loins are called backstrap. Hang the fresh killed deer, cut off the loins and smoke or grill dinner, then let the rest hang 2 or 3 days before butchering.
I like all of your videos. The addition if Denise is particularly welcome.
They're Butternut Squash here in the UK, Pumpkins are the large Orange sphere shaped veg that we typically only use around Halloween used to be called "Happy Morris" when I was a boy, but now I guess people know them as Jack-o'-lanterns.
Funny how things are different the world over
Great video as always, keep up the good work
Shhh, you're right but he's on a roll...
It's just a translation error I think since that is a squash everywhere in English.
Referred to as butternut pumpkin in Australia.
Also not saying anyone’s wrong but the seeds are clearly Pumpkin seeds. Food for thought 👍
When I grew up in Nijmegen, my dad was a hunter. He would make venison in a spectacular way in the oven. One thing I always remember him saying was how easy it was to over-cook venison because it would make the whole thing dry and in-edible. How do you determine what time to take the venison off the grill? Spectacular video. So sad Denise is not giving her dance today.
My wife and I take 2 deer every year so we process, cook, and eat a lot of venison @ our house. It is even better if you trim all the silver skin that you can before seasoning and cooking. Great videos. Thank you
oooooh that was an epic cook! then as a bonus instead of a Denise Happy Dance - the new hit "They Call me Martian...." rap!
I think the part of the deer you were asking about is called the "back- strap" here in the US =)
I agree in the UK
No, in the US the loin is the backstrap.
In my neck of the woods, those two small strips are called the sweet loin.
Backstrap is the loin
That looks stunning, love the butter basting sauce and the pumpkin trick!
Best BBQ vids on UA-cam! During my BBQ runs I always watch Pitmaster X to kill time and learn new methods and ideas. Morrison and Denise are the funny Minions in the Vids!
Can’t believe I missed this one when it came out. Our daughters fiancé supplies me in venison, I will have to show him this and give it a try! Thanks!
We have deer season coming up on Nov 9th for rifle/shotgun shooters here in MN. Its refreshing to see videos like this and they're inspiring as well. Thanks much, schmeckt lecker
Those pumkins are butternut squash
Awesome video! I like the sauce. Denise looks gorgeous.
I love venison. That looked AMAZING!
Looks great definitely got my mouth watering. Great video 😁👍🦌
I grew up hunting whitetail deer in the states so I know all about eating venison. Some people complain about that gamey taste but really you'll only get that if the animal was handled improperly from the time it was harvested. If you wait too long to get it field dressed, if it's left hanging in a climate that is too warm, if the animal was poorly shot and the stomach was ruptured, things of that nature. If you harvest the animal quickly and ethically, get it field dressed within those first 1-2 hours and it's left to hang in a cold(but not freezing) environment for about 5-7 days, the result is generally beautiful tasting venison. Older mature deer have a different flavor profile as well compared to younger does that are only a couple years old, same sort of thing you see in beef so that's only natural.
I personally just call those smaller tenderloins "filets" and I call the bigger loin pieces the "back straps". Just the nomenclature I've always used. I personally prefer the meat from the larger back-straps and I always just cut them into small filet(medallion) sized steaks. Cut them about an inch thick, season well with salt/pepper, then pan sear them with some butter, fresh garlic and herbs of you're choosing until 125F, let them rest briefly and then enjoy. Very lean but incredibly tender. You can cut through them with a plastic knife with no effort required if cooked properly. I've cooked them all sorts of ways including marinating them in a olive oil/worchestershire based marinade I make and they're incredible that way as well.
LOL us Canadians call that a butternut squash !!!!
I wish I would’ve done that to mine!!!!! WOW!!!!!!!! Looks amazing.
I've done bacon wrapped venison hind quarter in the past, but this looks fantastic!
Thanks for doing this. Gives me a new idea for hunting season!
Roel, the inside loins are also called tenderloins in English. The outside loins are just loins, or backstrap. Cut them cross-grain and they become chops. The sportsman's club I used to belong to would cook a whole deer on a hog-roaster every fall. They cooked it just as you would a pig; including bbq sauce. Surprisingly, it wasn't bad; not too dry.
Venison is amazing. Never ate pumpkin off a grill though, only in a pie
Absolutely mouth watering!!
This is just crazy good Roel. Totally love it ❤❤❤
Good I like the way you cook this but also I am going to try with goat
I've had both many times. Hard to choose between them. I think goat wins because it's so much like lamb.
The ribs are just as good!!! Love venison!!! Hollandaise sauce is great with it!!!
Omg you just made my mouth water🤤🤤🤤
They are a nice free meat here in Texas! You needed to trim the silver skin more though.
I made a venison roast once for my wife years ago not telling her it was venison 😂 she thought it was a regular beef roast till I spilled the beans an told her she couldn’t believe it that she was eating deer said she couldn’t tell,it’s all how you prepare it outstanding 👍
YEAH, Roel - let’s go bananas with the venison!
Love venison!! Do more on wild game grilling!! Elk, moose, caribou, bear, whatever you can get your hands on. All is good eating!!
Pheasant, hare, rabbit, wild duck?
Awesome (as always) Roel. Nice to see some non traditional meat !! What is the song on the intro ? Too short of a clip to identify.
The unnamed cut of meat is what I've always called sweet meat or the inner tender loin not to many people realize it's even there
Did martian bring the fenison and grand berries from mars to go with your special pumpkins? LoL. Love your vids. Entertaining as always.
That looks so good, I love venison.
Never eaten pumpkin so i cant say much but that deer looks amazing
That wasn't a pumpkin. It looked like a butternut squash.
This is an R rated Video
Looks mint 👌
The Ting Tings FTW 👍😉
My bbq doesn’t have this function, but why didn’t you use the back burner from the beginning? What effect does turning it on have on the meat?
When it rains, you turn into Tintin.
Venison can be an acquired taste. Denise will grow to love it if she eats it a couple times a year.
That looks so delicious, well done mate
the long "loins" are called back straps, and the small ones inside the body cavity are the tenderloins.
Any video on rotisserie on the weber, I want to get one :) personally I'm not a fan of venison butt my husband is, looks Very good and done very well , it's easy to over cook it
Please do some open fire spit of hanging roast. There are almost no vids about it and the ones that are online dont have any/little intructions.
That Surely is one fantastic *PIECE OF MEAT* If only I could afford a chunk like that Mmm beautiful ... 👍👍
Over here venison is cheaper than beef etc
@@rztrzt you can't buy deer meat here.
@@michaellane9079 Where's here? My here is south africa.
@@rztrzt midwest U S. Farm country. Plenty around to hunt. Tasty tasty. My favorite meat.
Try goat it's in the same family as venison love them both. If you want a really good meat try moose and elk mouth watering just thinking about it a must try. Keep up the good recipes
finally, a video featuring this animal :)
Oh deer. That looks delicious. My dear Denise will be fat before I know it courtesy of Pitmaster X grill.
Roel, you cooked up a miracle! Wild boar is amazing this way too...Elk, Moose and Caribou “Reindeer” taste great in blueberry reduction...
Try a purple or orange sweet potato along side the pumpkins as the cook temps are close and enhance he absorption of the juices...I would have burned some smoke dust while cooking to get a nice Smokey flavor profile....wild mushrooms like Chantrel dried and smoke added to the ru would take it ton5 star...💪✌️👌
With a little luck, I will be turning Bambi into this by Sunday.:)
I'm not sure if you can get your hands on any in the Netherlands, but if you can....try a black bear roast. Absolutely delicious. That venison looks great though, could you taste the cranberries in your basting liquid?
"Are those the balls?" -Morrison
Great video..
Where do you get that Rotisserie rolling device?
Should make some peppered venison jerky. And that's awesome getting on the Martian train. Lol.
That's the only way I like venison... either in jerky or in sausage. By itself, I'll take beef every time lol
@@beanshady same here. Exactly the same.
Looks fantastic 👍👍
Are the pumpkins not butternut squash?
Dave Powell where that nigga live they call them bitches that
For a second I thought the pumpkins in the thumbnail were shrimp lol
These Videos are so addicting
My grandfather and then my mother and now I take the deer meat and put it into the sink with cold water and 1 cup of white vinegar and let it marinate over night and this takes away a lot of the gamey taste and makes it more edible for people not into gamey.
“are those the balls?” 🤣🤣🤣
Wait, his name isn't Marshall?
I’m so goin try this on my pit but if I can make a suggestion....I like to remove the silver skin on the loins, but that’s me we have white tailed deer here where I’m at and I’m not sure exactly what type of venison ur cooking, but wow great looking meat
That loin that you weren't sure the name of in English is Pencil Strip/Strap
That ain't a pumpkin... It's a butternut squash
Pitmaster, in South Africa we call that squash a butternut, not a pumpkin which is round.
mouthwatering.... 😋
Awesome video I like watching your Channel you guys are awesome I like to barbecue I'm pretty good I've been subscribed to your channel for a little while hope you guys had a great day look forward to the next video :-) :-) and I'm from America
Those small tenderloins are hanger steaks. Same as beef👍 cheers from Slovenia
"Pitmaster privilege"... mmhh I think you got that from someone else...
Ohhh, and we call the back loins BackStrap
Same grill same rotisserie same issue with the grip and same solution last weekend! 😍
I like the “granberries”
Ma Cho 🤣🤣🤣🤣
They are called the back straps here in the US Roel.
What is the word you say before "keep on grilling"?
You wish that we were there,but you never call😂
Wonderful looking cook, but those aren't pumpkins, they are butternut squash - which are better eating, anyway (IMHO).
My good its look good .good job
We cook deer fully in the us and I believe it tastes much better that way.
Looked amazing 🤤
Can't wait to try this
Those look like Butternut Squash, Roel; not pumpkins.
In Dutch they are called bottle pumpkins, that's probably why he made the mistake.
@@nickn753 That makes sense, then.
Ciao Dnieze ! From Torino
Denise, the more venison you eat, the more you like it. :)
We are eating gooood tonight martha....
If you haven't had this before you're missin somethin outta your life.😁😁😁its guuud!
Hello Pitmasters
Wild boars are not very uncommon as special roast in Germany. There are so many of them that they are more like a threat to nature and people.
It's just hard to cook because you can miss the sweet spot where it's super juicy and tender fairly easily.
You should get Morrison to eat a piece of thin slice tender loin raw fricken awesome
The back loins are called backstrap. Hang the fresh killed deer, cut off the loins and smoke or grill dinner, then let the rest hang 2 or 3 days before butchering.
Lots of summer sausage huh
@@mikeprice3064 Yep venison sausage is freaking amazing!
Is it wild?
Inner loins are the best👌
eindelijk zou meer wild vlees willen zien
What’s venison taste like ? Never tried before
You grilled Rudolf
Dude what would you do with pigeon....I'm proper hankering some for a random reason
Love venison!
Outstanding.
Komt de zuinige fries in me naar boven, wat kost dat zo'n stukje vlees? :D
I bought 8 legs of venison down the market last weekend, I paid £150 for it. Do you think that two dear?
Not done enough!
Oh yeah and I like eating venison it's delicious LOL