how to cook deer

[m.kitchengirl]

I love to slow cook deer. Especially the roast cut, which I roll in spices (nutmeg, cinnamon, ginger, S&P, red pepper flake, etc) and cocoa powder mixed together. I sear it after I dredge it in that mixture & put a pint of fresh or fresh frozen blueberries in the pan & cook it at 300 for 5 hours. YUMMY.

 

[I'm1chickencuddler]

I LOVE LOVE LOVE venison stew. I have a few folks that give me venison from time to time. I will soak it in whole milk for a couple days in the refrigerator. This seems to get out a lot of the "wild" along with some other bizarre grossness I have no idea what it is. In a large bowl, add a good amount of flour and whatever seasonings you like the taste of. My basic is salt, pepper, garlic powder, and sometimes cayenne pepper. Cube your meat and dredge in the flour mixture. Bust out your biggest cast iron skillet and put some olive oil and bacon grease to heat on medium. Once your pan is good and hot, brown your meat in batches and toss them into your largest crockpot. In your crockpot, put whatever cubed veggies you like. I use whatever is in the house and depending on my mood. My favorites are ....sweet potatoes, carrotts, celery, parsnips, onions(whatever your favorites are), turnips,rutabagas, and depending on my mood, I may put potatoes in or I may serve the savory deliciousness over mashed potatoes. Whatever your mood. Add 2 cups of your favorite red wine and enough beef stock to about an inch below the top of the food. It will cook down into the liquid and be truly amazing! Add several crushed fresh garlic cloves and some marjoram, either fresh or dried. Cover it and cook on low for about 6-8 hours. If you like spicy, add hot pepper flakes or more cayenne. If you want to add hot sauce, do so after about 4 hours of cooking otherwise the vinegar will affect how tender the meat is, it will not be as tender if you add the hot sauce earlier.
Use whatever vegetables you like. I even sometimes put cubed pumpkin in if I have a fresh one. The different vegetables will change the finished product. Oh....don't stir it until after about 4 hours of cook time too. I like it when the sweet potatoes cook all the way down and add to the thickness of the gravy. MMMMMMMmmmmmmmmmm!!!

 

[wekiva bird]

Today we are going to have Sauerbraten Venison stew meat with veg.

We are in the process of making Corned Venison it takes 5 to 10 days to cure . ( for the brine solution use water, mortons tender quick, brown sugar, garlic powder and pickling spices) Then rinse the meat in cold water for a few minutes and simmer the meat very slowly for 5-8 hours with beef broth and water.
Then and cut up mushrooms, carrott, red potatoes,onion and cabbage get it ready to put in with the meat at the last hour of cooking. season with pepper to taste. (plenty of salt in the curing agent)

If there is any meat left over make some good Ruben sanwhiches.

 

[wekiva bird]

Its is time to get meat out to thaw to make Corned Veinson for St. Patrick's Day

 

[I'm1chickencuddler]

That sounds amazingly delicious!!!

 

[hispoptart]

When I make a venison roast I slow cook it in the crock pot. I make several slits in the roast and stuff those slits with a piece of bacon and a sliver of garlic. Then I rub it with seasoning and cook it low and slow for about 8 hrs. YUMMY!

 

[bigmike&nan]

Yes I would love to be in your position. I would make deer jerky with some in my Cookshack smoker. Marinate in a teriyaki sauced marinade (with 2 Tsp Morton Tender Quick) 2 days and then skewer and smoke with 2 oz hickory. Hmmmmmm ummmmm

Yummy,

It's been a long time since I had any venison. Wish I had your dilemmma.

Like Sir Bird says. My favorite was always the thinly sliced, breaded and pan fried; like a chicken fried steak. Other than that pretty much like beef. Younger deer are usually more tender. So for younger and tender cuts I'd cook like beef steak. Tougher pieces I'd cook longer with some kind of liquid. Venison is lean and can be kind of gamey tasting, so it can take stronger seasonings , if you like that. As a last resort, when I was a kid, everthing else was made into jerky.

Imp