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re: Best way to cook deer meat?
Posted on 10/27/14 at 7:03 pm to yellowfin
Posted on 10/27/14 at 7:03 pm to yellowfin
I sure as hell ain't a man, but I do drive by a deer farm every day. Did you think all those venison items on fine dining menus were hunted down by the chef himself? Lolz. If your hinted meat tastes bad, you may be butchering it incompetently.
1
Posted on 10/27/14 at 7:06 pm to hungryone
Why is this posted to me?
Posted on 10/27/14 at 7:16 pm to yellowfin
Sorry, unintentional.
Posted on 10/27/14 at 8:50 pm to Call me the Doc
Last time I did backstrap it was literally roadkill. First night marinated in milk. Second night in Allegro wild game. Grilled until rare. Outstanding.
Posted on 10/29/14 at 11:08 am to Call me the Doc
I either soak in itallian dressing and then cut into nuggets and wrap in bacon and grill.
or..
I cut the whole loin down the middle and stuff with cream cheese and diced jalapeno mixed together. Then i wrap the whole thing in bacon and slow cook for and hour then cook over direct hot heat the sear the bacon and finish off.
They both are great.
or..
I cut the whole loin down the middle and stuff with cream cheese and diced jalapeno mixed together. Then i wrap the whole thing in bacon and slow cook for and hour then cook over direct hot heat the sear the bacon and finish off.
They both are great.
Posted on 10/29/14 at 11:22 am to UGALife478
Straps & inner tenders are grilled like a prime steak. I'll chunk up most of the rest of it for stew, roast, for some other crock pot type cooking. Maybe some for somebody's grind pile, we aren't cray about ground venison.
Posted on 10/29/14 at 11:45 am to Call me the Doc
I am making chili with some ground deer meat tomorrow... I much prefer it over beef in chilis.
Posted on 10/29/14 at 12:53 pm to hiltacular
A large roast off of the hams, heavily seared and then cooked to 120. Remove and let rest in fridge overnight. Slice paper thin and throw in a super hot skillet for about 20 seconds. Remove and serve on an onion roll with gouda, green leaf lettuce, pickled red onion and a horseradish aioli.
I actually prefer the slightly more robust flavor of venison in applications like this.
I actually prefer the slightly more robust flavor of venison in applications like this.
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