Oh, good job, bravo!
When I was new to eating venison, I found that using it in spicy dishes such as Mexican and Italian food worked the best. Deer chili is wonderful. I also found that brining the meat takes much of the strong taste out, as does soaking in buttermilk overnight. One of the best things I've found is to tenderize deer steak with a meat hammer, or by scoring, marinate in buttermilk overnight, them dredge in flour and fry. Chicken fried deer steak is great, use the crunchies and part of the grease to make milk gravy just like you would with beef.
Alongside the backbone, there's a long, deep strip of meat that is very tender. You can roast it, (with plenty of moisture, a clay cooker works well, don't overcook it! Venison dries out easily) broil it, pan fry, it's delicious. I like meat well done, but have to be careful not to dry it out.
Meat from the legs and neck (other than that same strip, continued) I cut up for stew or pressure canning, or grind into burger. I get beef fat from the grocery to mix in to the burger,it tends to be a bit dry. I use it any way I'd use hamburger.
Meat from the legs and rump tend to be tough, but make dandy burger, and just about anything will get tender in a crock pot if you cook it long enough. Shred the cooked meat, add your favorite BBQ sauce, slap it on a bun and enjoy.
Brown rice cooked in a crock pot in deer broth, with a little finely diced deer meat and some veggies, is to die for. I cooked some up for my dogs and wound up eating some of it myself. It's really good. I'm not really much of a rice eater, but this was very nice.
On a cold winter day, you can't beat a big bowl of deer stew served with hot homemade biscuits or corn bread.
eave their tenderloins on for days to weeks on end .
