re: How do you like to prepare your deer meat?

quote:

---

I tried that once. had to throw it out. Came from a 5.5 year old buck pre-rut though. If I try again, it will be a maiden doe.

---

I give mature bucks to the Blackmons. Slow braised roasts off a nanny are about as good as beef roasts imo.

quote:

---

I like the idea of deer burgers for the health aspect of being a lean meat. Adding bacon will counteract that purpose for me

---

Deer ground meat burgers suck unless you add fatty meat to it. Better off using lean mixes for spaghetti or tacos or something like that.

Entire deer could be jerky for me

quote:

---

What do processors typically mix in the ground meat? I doubt its just 100% deer because it would be too dry

---

The place I bring mine will either give you straight ground deer, or will add 50/50 beef fat or pork fat for about .30 extra per pound. You choose beef or pork. I usually get straight deer and mix it with fatty beef when I cook it.

I split the backstrap in half longways, fill with cream cheese, jalepenos, and lay a link of boudin in the center and wrap entire piece in bacon. heat oven 375 for 40-45min, when its about 5min from being done, cover eniter piece in tabasco pepper jelly..... 'MERICA

quote:

---

I give mature bucks to the Blackmons. Slow braised roasts off a nanny are about as good as beef roasts imo

---

doe meat is awesome

Big smelly bucks belong to Mr. Jefferson. He loves them.

quote:

---

I split the backstrap in half longways, fill with cream cheese, jalepenos, and lay a link of boudin in the center and wrap entire piece in bacon. heat oven 375 for 40-45min, when its about 5min from being done, cover eniter piece in tabasco pepper jelly..... 'MERICA

---

That sounds like pussy on a plate right there

Tenders and strap are cooked like a fine prime cut of beef... on a hot grill med rare. The rest of it I usually throw in a crock pot and either make it into roast or stew with taters, carrots, etc. or something like a stroganoff with noodles.

I process it myself and actually there is very little processing this way, no grinder, no dehydrater, no casings.

I do like the summer sausage and that kind of stuff, but usually have friends give me some.

But it's venison...it's got to be healthy.

Get outta here doc