Venison

[whitetailfanatic]

Donate it at a local processor

[Mike Murphey]

As many Steaks (tenderized) as possible, and the rest into hamburger......I'll he at least one deer processed into hamburger....

[Patton]

We eat wild game just about every single night; mostly venison (whitetail, axis, or sika) and fish.

I like having a lot of ground so I'll usually ground a whole one or two deer. I'll also take steak/roasts out of the hind quarters depending on the animal. Backstraps don't get ground.

[MySRT8U]

I eat mine and love it. That said I do a lot of exotic hunting too so if my freezer is getting full, the whitetail takes the backseat I give s lot of venison away


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[Palehorse]

I eat it all, liver, heart (if there isn't a bullet hole in it), tongue, ribs, shanks, steaks, ect. I rarely grind anything. If I see someone throwing away the shanks, heart, liver, or tongue, I grab them as quick as a I would a backstrap.

If you want to taste the best venison you've ever eaten, try slow braised venison shanks. They take awhile to cook once you taste it, but you will never grind them or throw them away ever again.

http://honest-food.net/?s=shanks

[JustinJ]

I guess I'm in the minority. I just don't eat much ground meat. I'm single and I guess guys with families will eat a lot more ground. I'd just much rather have whole cuts than a bunch of ground. I'm still sitting on probably 30-35lbs of ground from the 2015 season, and I haven't even ground my trim from 2016.

I will use most of it for sausage.

[downtown44]

Some of ya'll need to invest in one of these!

[Balcones_Walker]

I don't prefer whitetail; it's a texture thing. In sausage or mixed in chili it's fine.

Axis, elk, and moose venison are all delicious to me.

[crawdaddct]

My wife doesn't eat any of it. Her Diabetes medicine doesn't allow her to eat red meat. It makes her very ill. So I usually grind up 90% of the deer and package in 1lb bags. Me and the boys use it for tacos and such when my wife is gone. Ive cut back harvesting deer, due to her issues. One or two deer a year meet our needs at this point. I make a lot of sausage as well. Now I just shoot all the hogs I see. She can eat pork

[Tx_Wader]

We kill a lot of deer each year both white tail and axis so we do them differently.

Sometimes the back strap is just sliced, tenderized and packaged other times it's bacon wrapped.

Tenderloins get eaten after we quarter the deer

Some hams get sliced into steaks some get turned into sausage or midget links or summer sausage or jerky.

We make a lot of hamburger that lasts us all year. Can't remember buying burger at the grocery store.

You guys who are tired of deer steaks from the hinds, make some then when you cook them slice them into narrow lengths and brown in a pan with onions, garlic and bell pepper then add however many cans of cream of mushroom and cream of celery soup to the mix. Season as you would like then cook for an hour and a half. Serve over rice and man that's something we eat at least once a week.

[N.DaWoods]

Curious what your grind mix is at. 80 percent venison to 20 percent beef? Or?

I do 90/10 but we like it pretty lean.

[White Falcon]

Except for what I give to "Sharecropper", I make into jerky. Can't get enough of it!

[crawdaddct]

You guys who are tired of deer steaks from the hinds, make some then when you cook them slice them into narrow lengths and brown in a pan with onions, garlic and bell pepper then add however many cans of cream of mushroom and cream of celery soup to the mix. Season as you would like then cook for an hour and a half. Serve over rice and man that's something we eat at least once a week.

I do kind of the same thing in the pressure cooker. Brown some cubed deer hind quarter, onions, and peppers in the cooker. Add in some stock and cream of mushroom soup. Throw in some egg noodles and pressure cook for 10 min. Open it up, after releasing the pressure, and add a cup of sour cream and let it thicken. Deer Stroganoff. Kids cant get enough of it.

[sbushee]

I just shoot em and leave em. Just kidding! Backstraps, sausage and burger. We use a lot of burger

[Radar]

I do 90/10 but we like it pretty lean.

80-20 mix with beef tallow, last year we did 80-20 mix with bacon.