how to cook deer

[Beekissed]

Quote:
Agree!

And we have never had any deer taste "gamey"...we believe that comes from improper gutting/skinning and processing. I'd never soak good red meat in salt no more than you would if you had a cow butchered. Soaking it in salt is a sure way to remove ALL taste and leaves you with something that must be gravied, pounded, marinated or heavily seasoned in some manner to give it any taste at all.

I'm a purist...give me red, lean venison and I can make you something that will make you slap yer mama if I told you to!

 

[Anna_MN]

I am a venison LOVER!!! Always have about 3 deer in my freezer ever fall. Ground venison will be your best bet, as long as you cook it with olive oil or butter because it is very lean and will stick. You can add ground venison to anything that calls for ground beef! Here are some other recipes-

If you end up getting a roast, make sure all the silver skin is removed. Then, place roast in a crockpot and cover with 1 package of onion soup mix, salt, pepper, 1 cup sliced onions, 1 can beef consume, and 3 cups beef broth. Set on medium before you leave for work and it should be done by the time you get home. Shred the meat and let it sit in the wonderful juices for a few minutes. Then take a nice bread roll and pile it high with meat, some onions, and a slice of cheese. Very yummy!


If you end up with tenderloins, cut them into 1/2 inch medallions. Heat a cast iron skillet with 2 table spoons of butter in it. Dry off the medallions, season with garlic salt and pepper. Then put the medallions in the pan and sear on both sides until almost entirelly cooked. Then put in a can of cream of mushroom and 1 cup of beef broth and let simmer for 20 minutes. Delicious!

Cook ground venison in a pan with olive oil and add to your favorite sloppy joe recipe.


My last recipe is just simply cut up some venison into small cubes and sear in a hot pan with butter -or- cook ground venison in a pan with olive oil. Then add to your favorite chili recipe!

 

[Carolyn]

Venison Stew

Cut venison into approximately 1 inch pieces (like others said, get the fat and white membranes off first)
Season with salt, pepper, garlic powder, roll once in flour, put in hot oil in a stew pot and brown on all sides.
Add carrots, potatoes, and onions cut in about 1 in pieces
Add water or beef broth, stir and scrape bottom of pan and mix up solids, add salt, pepper, garlic, bay leaf and a little bit of oregano.
Cover and reduce heat and cook until veggies are done and meat is tender (if you prefer you can use a crock pot)

Add cornstarch dissolved in water or butter with flour mixed in it to thicken mixture. Add a little evap milk or cream. This should make a great gravey. Add additional salt and pepper if needed.

If you want to add brocolli flowers, Eng peas, zuchinni, mushrooms, add close to end of cooking time.

You can add a can of cream of mushroom soup after adding water and skip making the gravey if you prefer.

 

[chicmom]

Quote:
Sounds delicious! You could throw a beer in there......Deer Beer Stew! LOL

 

[canesisters]

Oh my gosh! Those sound SOO good!

I can't wait to see what he brings........ I really hope he was serious....

 

[2DogsFarm]

Quote:
What she/he said!

Removing ALL of the visible fat & silverskin is important as that's where the "gamy" flavor gets stored.
Helps if your hunter friend wasn't hunting in a pine woods.
You Are What You Eat is true for venison.
My hunter friends took deer only from cornfields they had permission to hunt in.

Venison is very lean meat so don't overcook unless you are braising in liquid.

You can treat venison like very lean beef & get much the same result.

 

[jerryb]

I think you have gotten lots of good advice here. I will only say that for the best cuts like the backstrap, which I cut into chops, less is more. In other words don't do anything fancy and cook it to medium at the most.

the chicken fried steak idea should work well for most any cut. also I suggest chopping up some into bit to make taco meat or chili meat rather than mess around with grinding.

Jerry

 

[canesisters]

Got a tenderloin and a hindquarter.

He said that he'd bring some more later.

Here's my last dumb question (hopefully).
They're both frozen SOLID. The quarter is about a foot across! Maybe I've been following one of those 'old wives' tale' rules... but I've always been told that once you thaw raw meat, you shouldn't re-freeze it. There is no way I can cook this thing whole. If I thaw this it out so I can cut it up.... do I have to use it quickly or can I re-freeze it raw?

Thanks for all the great advise. I can't wait to get it home and see how it goes.

 

[texas75563]

Salt, pepper, flour, and fry it. Like others said you can dredge it in an egg and milk mixture if you want a thicker crust.

No problem with thawing it out and refreezing it.

I have a meat bandsaw. Frozen makes it easier for cutting. You get more uniform cuts. I usually cut 1st half of hind quarter into steaks. I butterfly the backstrap . Fry both of those. Ribs not much meat there. I usually broil them in oven. Spice em up, throw in a can beer and cover with tinfoil. Rest I debone and grind up. Some course ground for chili. Some fine ground for use like you would hamburger meat. Main thing is making sausage. I add my sausage seasoning to deboned meat and then grind it.

 

[quercus21]

We had some last night from the crock pot. I tossed in some tomatoes, onions, mushrooms, celery, potatoes, garlic, basil, thyme, black pepper, bay leaves and parsley. Had some homemade herb bread on the side. My favorite is venison stroganoff with farfalle. Just roll me onto the floor afterwards and let me sleep.