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re: How do you like to prepare your deer meat?
Posted on 9/30/14 at 9:31 am to AlxTgr
Posted on 9/30/14 at 9:31 am to AlxTgr
quote:
Does it matter what part the cubes come from?
I don't know.
We just have the backstrap and tenderloin sliced and the hams cut into steaks (which I then cube when I make a stew). We have the rest ground.
1
Posted on 9/30/14 at 9:37 am to Need4Speed
Probably put up 4 deer per year on average. All deer have the straps and sweet meat removed. 2 will be ground into hamburger, sausage and made into tenderized steak. The other 2 will be quartered up. Usually will smoke the whole hams and make roast and gravy out the shoulders and neck. I find all of it to be excellent table fare and I don't have to buy a lot of cow meat during the course of the year..
This post was edited on 9/30/14 at 9:38 am
Posted on 9/30/14 at 9:42 am to TigerDeacon
I will add that if you make your stew half cow/half deer it really gives it a nice flavor.
Posted on 9/30/14 at 10:16 am to Need4Speed
When I bring a deer in, I usually get 15# smoked sausage, 2 roasts, backstraps and tenderloin whole(I can slice or cook whole later), tenderized steaks, and the rest ground into burger.
Anyone who doesn't like venison is doing something wrong. When cooked properly, the roasts taste just like a beef chuck roast, the chicken-fried steaks are great, and the ground meat is perfect for tacos, spaghetti, chili, etc.
Anyone who doesn't like venison is doing something wrong. When cooked properly, the roasts taste just like a beef chuck roast, the chicken-fried steaks are great, and the ground meat is perfect for tacos, spaghetti, chili, etc.
Posted on 9/30/14 at 10:51 am to REB BEER
quote:
When cooked properly, the roasts taste just like a beef chuck roast
Posted on 9/30/14 at 10:57 am to AlxTgr
Deer neck stew will make you slap someone it's so good.
But yeah, I hear you. I keep the strap, a few steaks or small roasts, neck and sometimes the spine for soup. Used to keep the ribs but it's usually a PITA. Deer sausage from Bergeron's is where it's at though.
But yeah, I hear you. I keep the strap, a few steaks or small roasts, neck and sometimes the spine for soup. Used to keep the ribs but it's usually a PITA. Deer sausage from Bergeron's is where it's at though.
Posted on 9/30/14 at 10:57 am to REB BEER
quote:What do processors typically mix in the ground meat? I doubt its just 100% deer because it would be too dry
and the rest ground into burger.
Posted on 9/30/14 at 11:00 am to TigerTatorTots
quote:For sausage, i get 30-50% pork. For burger, 30 to 50% beef. I sometimes get some done with bacon.
What do processors typically mix in the ground meat? I doubt its just 100% deer because it would be too dry
Posted on 9/30/14 at 11:00 am to TigerTatorTots
Backstrap- seasoned and grilled
jalapeno cheese ground sausage mixed with beef to make burgers
jalapeno cheese sausage
deer roast tacos
that's my favorite four in no particular order
jalapeno cheese ground sausage mixed with beef to make burgers
jalapeno cheese sausage
deer roast tacos
that's my favorite four in no particular order
Posted on 9/30/14 at 11:00 am to deaconjones35
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.
Deer neck stew will make you slap someone it's so good.
Posted on 9/30/14 at 11:09 am to AlxTgr
quote:
I grind everything but the straps and sweat meat
Same. Grind and mix with pork. Package some as ground meat and have some made into sausage. I'll keep some roasts to cook down in a gravy but I don't really like the taste of deer.
Posted on 9/30/14 at 11:14 am to AlxTgr
quote:
For sausage, i get 30-50% pork. For burger, 30 to 50% beef. I sometimes get some done with bacon.
About the same on the pork for sausage, and for burgers 45/45/10 deer/pork/beef fat. The beef fat makes the patties stick together a little better. I always add an egg or 2 and bread crumbs though to make sure the patties stay together
Posted on 9/30/14 at 11:15 am to BoogerEater
Backstrap: grill
Tenderloin: grill although I will be trying fried this year
Ground: burgers/skeddi
sausage: grill
Tenderloin: grill although I will be trying fried this year
Ground: burgers/skeddi
sausage: grill
Posted on 9/30/14 at 11:16 am to REB BEER
quote:
Anyone who doesn't like venison is doing something wrong. When cooked properly, the roasts taste just like a beef chuck roast, the chicken-fried steaks are great, and the ground meat is perfect for tacos, spaghetti, chili, etc.
If beef chuck roasts and chicken-fried steak is supposed to be dry and gamey, then yea.
I like deer roasts, but I cook it down in a gravy until it completely falls apart. Then it just tastes like gravy. Success
Posted on 9/30/14 at 11:16 am to REB BEER
quote:
Anyone who doesn't like venison is doing something wrong
This^
Like soaking it in icewater instead of dry aging it.
Posted on 9/30/14 at 11:17 am to TigerDeacon
quote:
Fry the backstrap, but it in a biscuit with some egg and jelly and that will be one of the best meals you have ever eaten.
I have never had jelly on meat. Interesting.
Posted on 9/30/14 at 11:18 am to 007mag
quote:
Like soaking it in icewater instead of dry aging it.
Sounds like a lot of hassle for a sub par quality meat
Posted on 9/30/14 at 11:22 am to MadtownTiger
I do backstraps/steaks 3 ways.
1. marinate in Italian, worstershire, tonys, and cavenders flour and fry.
2. same marinade. sandwich with onion and jalapeno slices, wrap in bacon and grill.
3. whole backstrap slice down center about halfway through, marinate in similar marinade adding some soy sauce, garlic powder, black pepper and onion powder. soften cream cheese, add jalapenos and real bacon bits to c.c., put inside the sliced backstrap. wrap in bacon and smoke or grill. better smoked but pretty dang good grilled as well if you are in a time pinch.
I like to use the ground for chili or tacos. sometimes I'll brown some ground deer and do nachos with it. an old recipe i learned in my single days and I still break it out every once in a while.
we eat a lot of deer steak in my family as you can tell.
1. marinate in Italian, worstershire, tonys, and cavenders flour and fry.
2. same marinade. sandwich with onion and jalapeno slices, wrap in bacon and grill.
3. whole backstrap slice down center about halfway through, marinate in similar marinade adding some soy sauce, garlic powder, black pepper and onion powder. soften cream cheese, add jalapenos and real bacon bits to c.c., put inside the sliced backstrap. wrap in bacon and smoke or grill. better smoked but pretty dang good grilled as well if you are in a time pinch.
I like to use the ground for chili or tacos. sometimes I'll brown some ground deer and do nachos with it. an old recipe i learned in my single days and I still break it out every once in a while.
we eat a lot of deer steak in my family as you can tell.
Posted on 9/30/14 at 11:24 am to ElDawgHawg
I forgot to add that the recommended internal temp of venison is pretty rare.... like 135-145 degrees.... I prefer it a little more done than that but you have to keep it moist (I prefer butter). otherwise it'll dry out and be real tough.
Posted on 9/30/14 at 11:31 am to Boats n Hose
Drop skinned and gutted deer off in Choudrant. Come back next weekend to drop off another deer and pick up last weeks deer separated into enough vacuum sealed 1# packages of aged venison steaks and ground meat to fill a 48qt igloo. Costs around $50 per deer. Easy as pie.
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