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Started By
Message
what to do with deer meat?
Posted on 1/15/10 at 7:30 am
Posted on 1/15/10 at 7:30 am
a neighbor gave me a pound of frozen backstrap, a pound of frozen "chili meat" and a pound of frozen "burger meat". All of it axis. I've never cooked deer, and have only really had deer sausage. I will probably just pan sear the backstrap, but have no ideas on the ground meat. Any recipes?
TIA
TIA
5
Posted on 1/15/10 at 7:39 am to Spirit of Dunson
quote:
a pound of frozen backstrap
is it tenderized and flattened? If so, pan fry it using an egg wash and season flour
quote:
pound of frozen "chili meat"
going to go out on a limb and say deer chili
quote:
pound of frozen "burger meat
tacos, brown the meat to put in queso, or make deer burgers
be careful not to overcook, it will dry out fast
Posted on 1/15/10 at 7:45 am to DaBeerz
quote:will do. serve it for breakfast?
If so, pan fry it using an egg wash and season flour
quote:I knew that was coming, but I am not really a chili guy. Can I just combine it with the other meat and make more burgers? Are deer burgers any good?
going to go out on a limb and say deer chili
Posted on 1/15/10 at 7:51 am to Spirit of Dunson
quote:
I knew that was coming, but I am not really a chili guy. Can I just combine it with the other meat and make more burgers? Are deer burgers any good?
I've never had a deer burger, but I would assume you'd have to really like the taste of deer meat to enjoy it. Mix it up with some ground pork or beef to help keep it moist and take a little edge of the gamey flavor.
Posted on 1/15/10 at 7:52 am to Spirit of Dunson
It would go great for breakfast with fried eggs or dinner with mashed potatoes and gravy... basically just like a chicken fried steak.
Yeah, if you like spaghetti better you could make meatballs or meatsauce. Basically substitute anything involving ground meat with deer meat.
I love deer burgers, but if it is not mixed with some fat, you could add a little ground chuck to give it some. They can dry out real quick if overcooked b/c they are so lean.
Yeah, if you like spaghetti better you could make meatballs or meatsauce. Basically substitute anything involving ground meat with deer meat.
I love deer burgers, but if it is not mixed with some fat, you could add a little ground chuck to give it some. They can dry out real quick if overcooked b/c they are so lean.
Posted on 1/15/10 at 7:55 am to Spirit of Dunson
SoD,
Use the burger the same way you would use beef burger, hamburgers, lasagna, meatloaf, etc. Use the sausage in spaghetti, if you don't want it for breakfast. Unless it has some pork meat or beef tallow added, it will be a little dry, so you might have to add a little something to the burger, at least.
ETA,, sorry DaBeerz, looks like I said the same thing...
Use the burger the same way you would use beef burger, hamburgers, lasagna, meatloaf, etc. Use the sausage in spaghetti, if you don't want it for breakfast. Unless it has some pork meat or beef tallow added, it will be a little dry, so you might have to add a little something to the burger, at least.
ETA,, sorry DaBeerz, looks like I said the same thing...
This post was edited on 1/15/10 at 7:57 am
Posted on 1/15/10 at 8:38 am to Spirit of Dunson
usually chilli meat is cubed or not ground as fine as ground meat so it may not be able to mix it....
As other have said...mix with beef or pork to make burgers...meatloaf...meatballs...
Also you can cut the backstarp and in about 1" medallions...beat and tenderize and fry up like chicken fried steak.
As other have said...mix with beef or pork to make burgers...meatloaf...meatballs...
Also you can cut the backstarp and in about 1" medallions...beat and tenderize and fry up like chicken fried steak.
Posted on 1/15/10 at 9:01 am to Spirit of Dunson
I make spaghetti sauce with the ground deer meat.
Posted on 1/15/10 at 9:10 am to yellowfin
quote:
I make spaghetti sauce with the ground deer meat.
same here
Or mix some ground pork butt with it, and make some suasage patties. I've had deer sausage, egg, and cheese muffins all week for breakfast.
Posted on 1/15/10 at 9:54 am to Salmon
we do all the basics, just sub it for ground meat but the wife does a little "pocket" that is really good.
essentialy take deer burger meat and bbrown with some pepper and a little liquid smoke. then mix in a small amount of your favorite BBQ sauce.
on the side make some sweet cornbread muffins.
put muffins in the oven bu before they are fully cooked remove them and stuff the tops with the meat and cover with shredded cheese of choice. and finsih cooking
she makes these as mini muffins (the bite size ones) and I will snack on the damn things for 2 days.
essentialy take deer burger meat and bbrown with some pepper and a little liquid smoke. then mix in a small amount of your favorite BBQ sauce.
on the side make some sweet cornbread muffins.
put muffins in the oven bu before they are fully cooked remove them and stuff the tops with the meat and cover with shredded cheese of choice. and finsih cooking
she makes these as mini muffins (the bite size ones) and I will snack on the damn things for 2 days.
Posted on 1/15/10 at 10:02 am to Bleeding purple
whatever you do, do not PIIYB
Posted on 1/15/10 at 10:14 am to horsesandbulls
I would mix the ground meats for hamburgers or a spag sauce.
I usually just get deer made into smoked and italian sausage links. This is the first yr I've had my deer meat just ground (shoulders) and cut into roasts (hind qtr's). I get mine done at Pete Giovenco's in St Rose. He grinds with a little pork. We've made deer burgers several times now over charcoal. I mix a little soy sauce, liq smoke, and tabasco in and they are better than ground beef burgers. Getting some made into fresh italian ground sausage also.
I usually just get deer made into smoked and italian sausage links. This is the first yr I've had my deer meat just ground (shoulders) and cut into roasts (hind qtr's). I get mine done at Pete Giovenco's in St Rose. He grinds with a little pork. We've made deer burgers several times now over charcoal. I mix a little soy sauce, liq smoke, and tabasco in and they are better than ground beef burgers. Getting some made into fresh italian ground sausage also.
This post was edited on 1/15/10 at 10:16 am
Posted on 1/15/10 at 10:49 am to Nawlens Gator
i just defrosted a backstrap they my bro in law gave me. I want to cook it on the grill ideas? Ive never cooked one so any info is helpful. Thanks
Posted on 1/15/10 at 11:16 am to bubbz
Use the search. Several recent threads. My favorite is deep fried with batter. I like mine 1/2 to 3/4" thick but others like 1/4". I use a knife like thingy to tenderize (45 razor sharp tiny blades) but not necessary. I marinate in a milk, soy, tobasco, liq smoke mixture but this is also not necessary. Just don't overcook.
Posted on 1/15/10 at 11:27 am to Spirit of Dunson
quote:
I will probably just pan sear the backstrap
Sounds great just no more than med rare
Posted on 1/15/10 at 1:31 pm to bubbz
quote:
i just defrosted a backstrap they my bro in law gave me. I want to cook it on the grill ideas? Ive never cooked one so any info is helpful. Thanks
Depending on the thickness, I take a knife and run a slit down the middle. Stuff chopped vidalias in it, pour your marinade over the backstrap. Then, wrap it with bacon, and then foil and toss on the grill. Flip regularly. Just be careful, because it can go from excellent to dry as shite in no time.
Posted on 1/15/10 at 1:35 pm to Spirit of Dunson
BTW, axis venison >>> whitetail venison
Posted on 1/15/10 at 3:28 pm to Tiger4Life
I've had both and have a hard time telling the difference.
Posted on 1/18/10 at 6:15 am to Spirit of Dunson
sorry for the bump.
I made deer burgers with the "burger" meat. Mixed about 10-15% ground chuck, but probably would have been fine without that. cooked them perfectly on the grill, and they were very delicious!
thanks, board!
I made deer burgers with the "burger" meat. Mixed about 10-15% ground chuck, but probably would have been fine without that. cooked them perfectly on the grill, and they were very delicious!
thanks, board!
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