Deer???

2

Replies

  • mmstone13
    mmstone13 Posts: 60 Member
    We make corned venison out of it. It is like candy. It is so much better than any corned beef I have ever had, and I don't really like corned beef. Google the recipe and try it! SO GOOD!
  • The_Aly_Wei
    The_Aly_Wei Posts: 844 Member
    We put most of our deer into jerky...

    ...and then we eat so much at a time that we're physically ill.

    You probably don't want to follow this plan.

    Yep, that sounds about right.
  • JCM1969
    JCM1969 Posts: 141 Member
    I make a lot of stew and soup throughout the winter with our deer and elk. I usually saute some chunks with onions and garlic until brown then add a can or two of diced tomatoes (helps it get tender) and some beef stock...I use Thyme, rosemary, parsley etc. (experiment with whatever spices you like) let that cook for several hours until tender... then add some more stock and veggies.. potatoes, corn, beans, carrots, celery etc.. Yum!
  • Dragonwolf
    Dragonwolf Posts: 5,600 Member
    i'm not a fan of venison, but my friend swears you can swap it in any recipe where beef is called for.

    Yep, you can. You do have to be careful with the recipes that bank on the fat content holding things together or giving flavor, though. Venison is quite a bit leaner than beef, so it's more dry when cooked in many of the ways beef is. It's a good idea to add a fat (or water in some cases) to those recipes to keep the liquid/texture balance right.
  • patrickblo13
    patrickblo13 Posts: 831 Member
    I have almost my entire deer processed in ground. Here are a few things I have done recently with it:

    Chili
    Goulash
    lasagna
    Sheppards Pie
    Burgers
    Meatballs
    Sloppy Joes
    Tacos

    fortunatelyI got 2 deer this year so my freezer is nice a full. I haven't cooked my tenders yet, I usually just marinate and grill those. My roasts I make jerky out of
  • Dragonwolf
    Dragonwolf Posts: 5,600 Member
    They are so cute! I couldn't eat them.

    They are less cute coming through your windshield. True story.

    This. Or when a rutting buck decides you're a target.

    They're also far less cute when they're dying of starvation and disease from overpopulation (and spreading that disease to domestic animals and humans), because their natural predators are long gone in a given area. Humans hunting (and, therefore, making use of the animals through eating and other things) some of them helps the local populations as a whole.
  • sfbaumgarten
    sfbaumgarten Posts: 912 Member
    Jerky!
  • Lauriesongs
    Lauriesongs Posts: 27 Member
    One tip for roasts - like others have said, it will dry out easily because there's not much fat in deer, so season it well and put it in a slow cooker. Add some beef broth for moisture and don't lift the lid while it's cooking.
  • navyrigger46
    navyrigger46 Posts: 1,301 Member
    Chili and stew are always a hit. I also like to cut it into thin strips, bread and pan-fry it in butter. Kabobs are great, I like to cut the steaks into 2"X3" strips and wrap them around a sliver of Jalapeno and some jack cheese and skewer them, then slap them on the grill and dip in BBQ sauce. Also, deer makes a killer stroganoff.

    Rigger
  • melodymedlin
    melodymedlin Posts: 254 Member
    Thanks everyone for the neat ideas. :) For those who don't eat Deer meat your just missing out; I thought I'd never eat it again but cooking it myself has made a huge difference. I did find Allergo(not sure if I spelled that right) in the bbq sauce isle at the store and used it as a marinate for tenderloin. It worked perfectly. I grilled it up and served with eggs and biscuits yesterday. The best breakfast and my 4yr old asked for more!!!!
  • sjohnny
    sjohnny Posts: 56,142 Member
    Backstrap I either cut into little medallions and dredge in seasoned flour and pan fry. Or skip the flour and just pan fry with a little salt and pepper.

    A couple years ago I ground some up with a really creamy bleu cheese and made hamburgers with it. I cooked them in a cast iron skillet and put all the regular hamburger stuff on them. They were so freakin good. My wife doesn't like venison and she had two burgers.

    I've made lots of different kinds of sausage also - chorizo, kielbasa, breakfast sausage.

    Just putting a ham in the oven with some carrots and onions and potatoes and a bottle of red wine (keep it covered tight) comes out pretty damn good too.

    I love it I just haven't had time the past two years to go out and get any.
  • firstsip
    firstsip Posts: 8,399 Member
    http://allrecipes.co.uk/recipe/3715/venison-cottage-pie.aspx

    I haven't made this because I'm currently without a kitchen (sink and all), but it looks delicious. I generally used ground venison as taco meat, breakfast sausage, or hamburgers.

    Also, I love deer. I love rabbits. I find them cute and adorable and I'm sad when I see them dead on the road.

    But I do eat them, because I'd rather get my protein from a natural source than the cows all lined up for slaughter. (2edgy)

    Also, venison and rabbit are delicious.
  • MyChocolateDiet
    MyChocolateDiet Posts: 22,281 Member
    In laws recipe for jerky: ...lol I don't have it, it's a secret. but it seems like they slice it way thinner than most, I heard a machine is involved or a trip to the butcher or something. then there seems to be some type of green chile powdered seasoning on it. ONe thing I know it gets dehydrated overnight. The other thing I know is that it's addictive.
  • patrickblo13
    patrickblo13 Posts: 831 Member
    We made meatballs last night with venison ground...it was delicious!!
  • 1Cor1510
    1Cor1510 Posts: 413 Member
    I use ground venison in chili, tacos, spaghetti. I recently did a VERY good venison roast, covered it in seasoning, and then WRAPPED in bacon. put in 2 cups of beef broth and cut up two onions in the bottom of the crockpot and put the wrapped roast on top. Cooked on low 10 hrs. AWESOME. Probably not the healthiest, but you can just choose to eat the venison and not the bacon itself. The fat in the bacon helps take out the gamey taste. Even my kids loved it.
  • billsica
    billsica Posts: 4,741 Member
    I use the same recipes for deer that I use for horse meat.

    Google paardenrookvlees recipes for ideas.
  • skullshank
    skullshank Posts: 4,323 Member
    there was a thread about this recently....do a search for "venison" and see if it comes up.

    the one i mentioned in there is easy and delicious.
    i marinate chunks of backstrap for a couple days in a sweet marinade of soy sauce, minced garlic, and brown sugar (maybe a lil sriracha if im feelin feisty).
    take em outta the marinade and wrap em up with bacon.
    toothpick 'em and broil em up.

    good stuff.

    be quick though....they disappear fast!
  • rybo
    rybo Posts: 5,424 Member
    The most important thing to remember when cooking deer meat (steaks & tenderloins) is don't over cook it. Otherwise you can pretty much treat it the same as you would beef. But if you are making burgers, they might be a little dry since there is almost no fat.
  • sjohnny
    sjohnny Posts: 56,142 Member
    The most important thing to remember when cooking deer meat (steaks & tenderloins) is don't over cook it. Otherwise you can pretty much treat it the same as you would beef. But if you are making burgers, they might be a little dry since there is almost no fat.

    That's why I ground it up with bleu cheese. But I still wouldn't have tried to grill them on the grill. I used the cast iron frying pan in case they fell apart and also so whatever juices oozed out would not be lost to the fire.
  • jofjltncb6
    jofjltncb6 Posts: 34,415 Member
    The most important thing to remember when cooking deer meat (steaks & tenderloins) is don't over cook it. Otherwise you can pretty much treat it the same as you would beef. But if you are making burgers, they might be a little dry since there is almost no fat.

    That's why I ground it up with bleu cheese. But I still wouldn't have tried to grill them on the grill. I used the cast iron frying pan in case they fell apart and also so whatever juices oozed out would not be lost to the fire.

    Great.

    Now I want deer w/ bleu cheese burgers.

    :angry:
  • sjohnny
    sjohnny Posts: 56,142 Member
    The most important thing to remember when cooking deer meat (steaks & tenderloins) is don't over cook it. Otherwise you can pretty much treat it the same as you would beef. But if you are making burgers, they might be a little dry since there is almost no fat.

    That's why I ground it up with bleu cheese. But I still wouldn't have tried to grill them on the grill. I used the cast iron frying pan in case they fell apart and also so whatever juices oozed out would not be lost to the fire.

    Great.

    Now I want deer w/ bleu cheese burgers.

    :angry:

    Me too.
  • Dragonwolf
    Dragonwolf Posts: 5,600 Member
    Backstrap I either cut into little medallions and dredge in seasoned flour and pan fry. Or skip the flour and just pan fry with a little salt and pepper.

    A couple years ago I ground some up with a really creamy bleu cheese and made hamburgers with it. I cooked them in a cast iron skillet and put all the regular hamburger stuff on them. They were so freakin good. My wife doesn't like venison and she had two burgers.

    I've made lots of different kinds of sausage also - chorizo, kielbasa, breakfast sausage.

    Just putting a ham in the oven with some carrots and onions and potatoes and a bottle of red wine (keep it covered tight) comes out pretty damn good too.

    I love it I just haven't had time the past two years to go out and get any.

    Backstrap medallions (or as we always called them, dollar steaks) are absolutely awesome pan fried in a good (unrefined) coconut oil, with a little salt and pepper. The flavor of the coconut oil and the venison complement each other so well! :love:

    Ground venison makes great hot sticks/smokies, too.
  • csmbsailor
    csmbsailor Posts: 10 Member
    OMG thank you for posting this! I make lots of stews and we make our own sausage, but I cant wait to try the new ideas!

    Blue Cheese burgers here I come!!!!
  • sewerchick93
    sewerchick93 Posts: 1,438 Member
    use the ground anywhere you would use ground beef, the roast: cook in crockpot like any roast, the tenderloins, marinade in teriyaki sauce and grill.
  • echoslug
    echoslug Posts: 73 Member
    Deer makes great swedish meatballs! I'm also a fan of doing tenderloins with a chili coco rub.
  • TemeraldMarie
    TemeraldMarie Posts: 69 Member
    I feel so fortunate that i grew up eating elk and deer. so much better for you then beef!! <3 i can't wait to try for of these recipes .


    ps. i made tacos with deer meat the other day. YUM!
  • jitsuda
    jitsuda Posts: 230 Member
    I've used deer in a Thai red curry once. Yum!
  • fstfrd00
    fstfrd00 Posts: 33 Member
    If the recipe calls for beef... I swap it to deer
  • leahrae720
    leahrae720 Posts: 2 Member
    We cut up the tenderloins or chops into bite size pieces and pan cook them up with a little reduced sodium teriyaki and soy sauces, with a few other spices of course. Then serve them up over some brown rice and veggies. The venison actually tastes amazing with Asian flavors. :)
  • mo135
    mo135 Posts: 26 Member
    This thread inspired me today to thaw out some whitetail backstrap. I marinated it for a couple of hours in Stonewall Kitchen Sriracha Teriyaki sauce, cabernet, and minced garlic. Then I pan fried it in olive oil. Good stuff, that.

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