cooking deer meat

[xkotyx]

how do you guys cook yalls deer meat? any special ingredients that set it off? even if its nothing special, i wanna hear them.

 

[4.0B2]

We use it for chili, spaghetti, and tacos. Just as you would beef. Sometimes we mix it with ground beef(just a lil) if we need the grease from it. Or take some mild Cajun seasoning that comes in the walmart jerky kit.. Add it to it when cooking. It's amazing. Probably my favorite is wrapping the back strap in foil with granny smith apples and salt and grilling over open fire! It's a real interesting flavor that you'll either love or hate. I just happen to love it

 

[xkotyx]

We use it for chili, spaghetti, and tacos. Just as you would beef. Sometimes we mix it with ground beef(just a lil) if we need the grease from it. Or take some mild Cajun seasoning that comes in the walmart jerky kit.. Add it to it when cooking. It's amazing. Probably my favorite is wrapping the back strap in foil with granny smith apples and salt and grilling over open fire! It's a real interesting flavor that you'll either love or hate. I just happen to love it

never had it in spaghetti or tacos. the apples and grilled thing sounds good. have to try that.

 

[4.0B2]

I've also done it that way with bacon, peppers, and potatoes cut up. Good stuff

 

[xkotyx]

yeah alot of my family is creative at cooking and it would be great to ask them now that im living on my own with the girlfriend. but lets just say i have one of those families, where id rather not talk to most of them haha

 

[lil_Blue_Ford]

IMHO, rule #1 - don't bother with a deer roast. They are a pain to cook properly. 99 times out of 100 if someone says they don't like deer meat because it has a funny aftertaste, they've had improperly cooked deer roast.

We do our own deer processing anymore. That way we know how the meat has been cared for. Gut it as soon as possible after getting it, skin it as soon as you get it home, let it hang in a cool and dark enviroment for a couple days. Tenderloins come out soon as it gets skinned, then we usually grill 'em up that night.

Backstraps (aka the sweet meat) get cut out after it hangs and turned into butterfly chops. Everything else gets cut up for stew meat, processed meat, or ground meat.

Butterfly chops get pan fried with cajun spice usually. Ground meat gets used for everything that you'd use beef for, but like someone mentioned you have to be careful, because it has no fat it can dry out. Steaks get cubed and used for stews, shish-kabobs and the like since none of us really care for a deer steak here. The stuff we grind up for the processed meats gets combined with beef or pork fat depending on what we're trying to make and what flavor we want. We make hot dogs, kielbossi, hot cajun sausage, jerky (made using ground meat and seasoning rather than slicing a steak), and hot stick. We make up all the processed stuff then spend a day or two smoking it.

 

[gribly]

Onion and garlic will partially get rid of the free range taste if you don't like that.

 

[4.0B2]

i'm hungry now.. dang i gotta get a deer tomorrow lol

 

[willievhook]

Deer steak quesadillas. Cut the deer steak up into smaller pieces fry it up with some garlic and onions, and put that on your tortilla......well you know how to do the rest. lol

I usually make about half of my deer into jerky, I would type the recipe but my dad claims it's a family secret.

 

[AllanD]

Simple? pan fried medallions of tenderloin (or backstrap),
In butter in which onions, garlic or shallots have been previously cooked


More complex?

Medallions of tenderloin (cut 3/4" thick) dredged in barley flour
In a large iron skillet with two sticks of butter brown the medallions
after they are browned (not fully cooked) remove them and place
on a plate (temporary)
in the pan then carmelize two-three
large sweet onions or Shallots when the oinions are carmelized add
about a cup of dark brown sugar and a cup of fresh pressed apple
cider as soon as it's blended into the oil onoins combination add a quart
of unsweetened apple sauce and some sliced tart apples
(I like Ida Reds because they hold their texture when cooked)
and put the previiously browned medallions back into the pan

Cover the pan and and stir in a pint of heavy cream
place in a 300degree oven for 45minutes

serve with roasted chunks of new potatoes (butter or olive oil, Onion soup mix and some red wine vinegar) and whatever other vegetable interests you....

This is disgustingly rich Norman/Norwegian style cooking
but as long as you don't do it often...

Either of these recepies work with pork tenderloin or slices of boneless pork loin (or pork tenderloin) as well


AD

 

[7.5L_STX]

for the backstraps and inner loins i soak em in beer for about a half hour then bread them with flour/habenero/garlic salt and pepper then pan fry it.

damn that sounds gooooooddd right now!

 

[BRUTUS_T_HOG]

damn all this sounds so good. too bad i've never been hunting and i've only had deer meat once in my life. it was DELICIOUS

 

[88_Eddie]

i shot one about a month ago, i've been doin all sorts of stuff with it. i got a meat grinder for my kitchen aid mixer and i froze a bunch of it. for most applications, you need to add some sort of fat to it, otherwise it's way too dry b/c of how lean the meat is. you can use bacon, pork fatback or even butter to do that.

so far i made some burgers, sausage, a stew and some chili. still have a crap load left too. obviously you have access to the interwebs, just google 'venison recipes' and it'll give you a bunch of ideas

 

[xkotyx]

sounds delicious guys! headed out now to do some hunting instead of shopping. gotta get at least one more before seasons over!!

 

[lil_Blue_Ford]

Between myself and my dad we try to get at least 3 good sized ones a year. That's about the minimum to last me and my parents until the next season.

I hunt for meat because you can't eat the horns.