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Posted on 8/17/10 at 1:53 pm to jrholdman
However you cook it, the preparation is what makes it...or not. Friend showed me a great way. Put meat in ice, let ice melt and repeat at least twice but preferably three times.
Dump water each time you add ice.
AMAZING how much it pulls the blood/wild taste out and makes it very pretty AND tasty.
Dump water each time you add ice.
AMAZING how much it pulls the blood/wild taste out and makes it very pretty AND tasty.
Posted on 8/17/10 at 2:05 pm to WHATASHAME
quote:
I see right now, most of you can't cook unless it's fried or grilled....You can beat the brains out of a monkey and still teach it to do that...
That's just a dumb assumption to make. If you ever had fried backstrap that was done just right, you will understand.
Posted on 8/17/10 at 2:18 pm to WHATASHAME
quote:
I see right now, most of you can't cook unless it's fried or grilled....
Says the guy whose recipe required 4 cans of processed soup
Posted on 8/17/10 at 2:33 pm to CajunSensation
quote:
Put meat in ice, let ice melt and repeat at least twice but preferably three times.
#1...do you put the meat in bags first or right in the ice?
ETA: know a guy that bags the meat then ices for 3 days. I don't use bags
This post was edited on 8/17/10 at 2:42 pm
Posted on 8/17/10 at 2:34 pm to CajunSensation
quote:what would you do before this?
However you cook it, the preparation is what makes it...or not. Friend showed me a great way. Put meat in ice, let ice melt and repeat at least twice but preferably three times.
Dump water each time you add ice.
AMAZING how much it pulls the blood/wild taste out and makes it very pretty AND tasty.
We 1/4 the deer up and place it on ice for a day. then we debone the deer and cube it up. again, place back on ice for a day or 2 draining the water
Posted on 8/17/10 at 2:41 pm to mylsuhat
Back strap cooked down in a black pot makes the BEST gravy. Blacken it in olive oil, remove meat, add onion and bell pepper, add some beef stock to deglaze and then add meat back in. Let cook for a couple of hours and out that on some rice! 
Posted on 8/17/10 at 2:43 pm to MapGuy
COOK SOME RICE! 
Posted on 8/17/10 at 2:50 pm to Salmon
quote:
Says the guy whose recipe required 4 cans of processed soup
he did seem to get pissy pretty quick.
Posted on 8/17/10 at 3:06 pm to MsandLa
Deer liver sliced thin and blackened in a hot black skillet with lemon juice is real good.
Another vote for fried.
Pot roasted.
Rice and gravy.
Grilled.
Spaghetti and chili, IMHO, is cheating and doesn't count. If you're grinding everything but the backstrap, learn to cook.
Another vote for fried.
Pot roasted.
Rice and gravy.
Grilled.
Spaghetti and chili, IMHO, is cheating and doesn't count. If you're grinding everything but the backstrap, learn to cook.
Posted on 8/17/10 at 3:15 pm to INFIDEL
quote:
Spaghetti and chili
i got my ground deer meat and my deer italian sausage simmering right now for a spaghetti. all made by me i will add.
we use the roast and do different things with it also. we have found over the years we use more ground meat than anything. burgers, meatloafs, chili, tacos etc etc etc. easy and quick with kiddos playing sports year round. thats just us though
Posted on 8/17/10 at 3:17 pm to TigerDeacon
I've been perfecting a boudin stuffed bacon wrapped back strap,browned then baked in foil..I make a rustic brown mushroom gravy and serve it over mashed potatos.The camps favorite last year.
Posted on 8/17/10 at 3:42 pm to jrholdman
backstrap steaks - tenderest you will ever eat
cut a whole backstrap into 2.5"-3" steaks. after cutting, turn each piece on it's end so the freshly-cut side is face down on the cutting board. take the heel of your hand and slowly smush the ever living crap out of said steak.
if you do it right, you can feel the muscle fibers slowly separate, and it is almost as tender as filet mignon when complete. Smush until it's about as thick as you want, although the more the better.
eta: everything else except tenderloins ground or sausage
cut a whole backstrap into 2.5"-3" steaks. after cutting, turn each piece on it's end so the freshly-cut side is face down on the cutting board. take the heel of your hand and slowly smush the ever living crap out of said steak.
if you do it right, you can feel the muscle fibers slowly separate, and it is almost as tender as filet mignon when complete. Smush until it's about as thick as you want, although the more the better.
eta: everything else except tenderloins ground or sausage
This post was edited on 8/17/10 at 3:43 pm
Posted on 8/17/10 at 4:30 pm to halleburton
I too grind a lot of deer, but just because it's so much better for you then regular ground meat. Has nothing to do with taste to me.
Posted on 8/17/10 at 4:36 pm to INFIDEL
Do you mix yours with anything? We always did a 50/50 deer pork mix. Even with that much pork it is still dry with very little grease. We use boston butt
Posted on 8/17/10 at 4:44 pm to bayoudude
Take a whole deer ham or roast. Boil it in crawfish boil for about 30-45 minutes depending on size. Season the water just as you would for crawfish, except slightly less salt.
Remove and put on hickory smoker with lots of wood for about 3-4 hours until just done. Trap the juice under the roast while it's smoking to pour over the sliced roast when serving.
You're welcome in advance...
Remove and put on hickory smoker with lots of wood for about 3-4 hours until just done. Trap the juice under the roast while it's smoking to pour over the sliced roast when serving.
You're welcome in advance...
Posted on 8/17/10 at 4:49 pm to CROWN N COKE
That does not sound good to me. But i won't knock it 'til i try it.
Posted on 8/17/10 at 5:02 pm to Lil Man
quote:
That does not sound good to me. But i won't knock it 'til i try it.
We always have alot to get rid of before the season starts up again and have tried it 1000 different ways. If you don't overcook it this way, it is unbelievable. Very juicy and very tender with GREAT flavor!
Posted on 8/17/10 at 5:09 pm to CROWN N COKE
i will try that. sounds different but will try.
hell, i am going to try deer meat in four different types campbells soup. will try that also for shits and giggles.
hell, i am going to try deer meat in four different types campbells soup. will try that also for shits and giggles.
Posted on 8/17/10 at 5:11 pm to MsandLa
quote:
hell, i am going to try deer meat in four different types campbells soup.
you killing me, man.
anyway, about the boiled deer meat:
i do this with chickens after i finish boiling my crawfish. makes the best chicken salad ever.
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