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Started By
Message
Best way to cook deer meat?
Posted on 10/27/14 at 4:05 pm
Posted on 10/27/14 at 4:05 pm
I slow cooked the backstraps with creole butter and other spices. Just would like to try something new.
8
Posted on 10/27/14 at 4:10 pm to Call me the Doc
save the slow cooker for the hind quarters,do a fast hot sear for the back strap and cook it med rare, grind the front shoulders
Posted on 10/27/14 at 4:10 pm to Call me the Doc
Fried, the only way to eat backstrap.
This post was edited on 10/27/14 at 4:12 pm
Posted on 10/27/14 at 4:13 pm to missloutiger
Another vote for fried, beat it with a mallet, salt and pepper, drop in hot oil 
Posted on 10/27/14 at 4:14 pm to missloutiger
I love the stuff ground--I've used it in every possible way you'd typically use ground beef. Venison is great in a thick tomato sauce, delicious in meat balls (forget half pork, instead lighten the texture with bread crumbs), and great as a taco filling/nacho topping. It makes a nice shepherd's pie filling or tamale stuffing.
I find it too dense to use "straight" for burgers or meatloaf, so I'll add some pork to those items.
I find it too dense to use "straight" for burgers or meatloaf, so I'll add some pork to those items.
Posted on 10/27/14 at 4:14 pm to Call me the Doc
quote:
I slow cooked the backstraps
Don't do that. It is the only part of a deer worth a shite. Sear those.
"Make a gravy" and/or pound and fry everything else.
ETA: Post this on the OB. You will get many more responses. Most of which will include "make a gravy" or "pound and fry."
This post was edited on 10/27/14 at 4:17 pm
Posted on 10/27/14 at 4:18 pm to Artie Rome
quote:
It is the only part of a deer worth a shi.
Negative ghost rider.
Posted on 10/27/14 at 4:19 pm to Tigerpaw123
Thanks, I've heard the best thing for the hind quarters is a crock pot stew. I'll have to try the backstraps fried.
Posted on 10/27/14 at 4:23 pm to Artie Rome
quote:
It is the only part of a deer worth a shite.
Posted on 10/27/14 at 4:24 pm to LSUballs
quote:
Negative ghost rider.
Unless you fry it or make a gravy.
I think you get my point. The last piece of a deer I am putting in a crock pot is the back-strap.
Posted on 10/27/14 at 4:30 pm to Artie Rome
Yes, the backstrap should be seared & eaten rare. On that, we agree. But if all of your recipes for venison involve pounding & frying or gravy, you need to branch out a bit. Hank Shaw's blog/website has an excellent and diverse collection of venison cooking tips & recipes. Check it out and broaden your horizons: LINK His greek meatball recipe is great.
Posted on 10/27/14 at 4:31 pm to Call me the Doc
Its just hard to beat dry fry. Now i really like it fried, then smothered in a thick brown gravy with a pot of rice.
You can do the bacon wrap with cream cheese thing if youre low carbing it.
The seared backstrap steaks are very good, but I find they arent great when we get close to rut.
You can do the bacon wrap with cream cheese thing if youre low carbing it.
The seared backstrap steaks are very good, but I find they arent great when we get close to rut.
This post was edited on 10/27/14 at 4:33 pm
Posted on 10/27/14 at 4:31 pm to Artie Rome
Word. I like smoke whole hams. They turn out pretty damn good. Most the time I'm doing something like this here to a strap.
Posted on 10/27/14 at 5:15 pm to Artie Rome
quote:
It is the only part of a deer worth a shite. Sear those.
Dude.
Posted on 10/27/14 at 5:39 pm to OTIS2
Dude nothing. I'll eat most parts of a deer, but there is a reason they aren't farmed for meat. If I had a beef roast, pork roast and deer roast to give you, the venison would be the last you took. Then you'd grind it with one of the other two and make a chili.
Posted on 10/27/14 at 5:44 pm to Artie Rome
quote:
there is a reason they aren't farmed for meat.
Are you serious?
Posted on 10/27/14 at 5:51 pm to Artie Rome
quote:
but there is a reason they aren't farmed for meat.
Strike 2, Artie. Swing again. Posted on 10/27/14 at 5:53 pm to glassman
Yes. I am serious. And both of you grey sacked men get the point.
Posted on 10/27/14 at 6:26 pm to Artie Rome
quote:
Yes. I am serious.
Dude, wild harvested venison can't be served at restaurants, yet I have had it many times.
quote:
you grey sacked men get the point.
I can't speak for Otis, but I'm 49 and have like 5 grey hairs and a full head of wavy light brown greatness.
Posted on 10/27/14 at 6:56 pm to Call me the Doc
Grind
Mix with pork
Stuff in casing
Smoke optional
Mix with pork
Stuff in casing
Smoke optional
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