I pulled my first bag of venison outa the freezer - PIC

Discussion in 'Other Pets & Livestock' started by PurpleChicken, Jan 3, 2009.

  1. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    Apr 6, 2007
    Iceland
    Well, after our deer processing last month we froze most of it except
    a few pounds. The other day I pulled out about a 10 pound roast and
    half a backstrap outa the freezer. I trimmed it all out this morning.
    I'm happy with the results.

    The dish on the left has butterflied backstrap steaks and a couple good
    looking cuts I wanna grill. The dish in the middle may become jerky but
    I'm not sure yet. The right dish is for grinding and then jerky or maybe
    a deerburger. All of the meat came from one of the rear thighs (not sure
    what it's called)

    [​IMG]
     
  2. ksacres

    ksacres At Your Service

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    Nov 16, 2007
    San Antonio TX
    mmm jerky
     
  3. Cara

    Cara Chillin' With My Peeps

    Aug 30, 2007
    NM
    The backstrap is the best part by far. We medallion ours and pan fry it dredged in flour, garlic salt and pepper. You might want to add some ground beef to your deerburger, or cook it with some bacon, as it can be dry.

    You could use your middle plate to make a good stew, or marinade it in lime juice and seasonings for fajitas.
     
  4. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    Quote:[​IMG] We were gonna try mixing in bacon but I've got this new jerky
    kit I wanna try.

    Those medalions sounds yummy. I made some with lots of pepper and
    grilled them on my indoor grill a few weeks ago. They were amazing.

    Thanks for reminding me about the lime. DW is at the store now. Calling...

    This venison stuff is all new to me.
     
    Last edited: Jan 3, 2009
  5. Henrietta23

    Henrietta23 Chillin' With My Peeps

    Oct 20, 2007
    Eastern CT
    That's some nice looking meat PC. Good luck with the jerky. I still haven't located the food dehydrator but it's up there somewhere.
     
  6. thechickenchick

    thechickenchick Born city, Living country

    Mar 8, 2008
    Eaton, Colorado
    I read the thread when you learned how to process your deer. I am glad that you and your family are enjoying the meat. Venision(and Chicken!) is pretty much all we eat. This year between DH, his uncle and Dad we ended up with 200 lbs of deer meat in our freezer. We have a jerky gun and racks, so we turned some of it into jerky.

    Cara is right, deer burger can be dry, but we don't add anything. This was our first year processing it ourselves. Usually we dropped it off at a butcher. This year we decided to save that money and be more self sufficent. The only time I notice the dryness being a problem is with hamburgers. It is better for you as it is very lean. When frying you can add a little water or olive oil.

    Enjoy!
     
  7. FarmGirl01

    FarmGirl01 Chillin' With My Peeps

    Feb 5, 2008
    AR
    I love to eat venison on the grill. We cook it mediun rare. Its soooo good. Still a little pink in the center. We did grind some up and added salt pork to it. It turned out great. Made chili the other day. Wonderful.
     
  8. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    Quote:Thanks Kristin. I indulged myself at Cabellas and bought a smoker
    and also jerky racks for the over. Hopefully later I'll have some time
    to try the oven racks.
     
  9. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    Quote:Ya know we are almost to the point where all we eat is chicken or
    turkey. I'm forced to buy fish but I hope to get a tuna this year.


    How did the jerky gun work for you? I tried mine once but added to much
    of the cure (basically salt) from the jerky kit. Marlinchaser told me to just
    use spices and dry or smoke it so I'm gonna try that tonight.
     
  10. RockyToggRanch

    RockyToggRanch Chillin' With My Peeps

    May 22, 2008
    Upstate NY
    venison jerky rocks! I love every part of the deer. I usually get all the hearts and livers. Seems no other wife in the group likes to cook venison. That's okay with me. Steaks on the grill..marinated about 4 hrs in some good italian dressing or even better NYS fair marinade. yummmm. Breakfast sausage is another fave.
    My husband who usually gets 2 or 3 a season..came back empty handed this year. What in the world will I make chili with??chicken?
    hhmmmm....
     

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