How do you eat deer meat?

[justletmein]

I need more info on these deer salad sammiches please.

[rjtkdplus]

Slice the backstrap into 1.5 inches thick pieces, season with salt, pepper and garlic. Sear in olive oil in an hot iron skillet for 1 minute per side. Rare and delicious!

[RifleBowPistol]

Growing up, we always had a ton of venison in the freezers, my mother would chicken fry it. We ate chicken fried venison all the time. I miss those days. My mother did that, because it was easy and the deer meat was always tough. We never knew steak came in any degree of tender. It was all leather to tire rubber tough, but tasted great.

Since getting married, my wife does some very good venison roasts. I was shocked at how tender and good tasting she could make a piece of venison into. We have made steaks, that are very tender and very good tasting. Then a lot of breakfast pan sausage. Then some kabobs, stew, and then chilly. I think that's about all we have ever done.

I forgot, my mother also used to make venison chilly and stew. Then we also had a lot of venison link sausage and pan sausage. With six people in the family, we had a lot of tags, so we killed a bunch of deer every year, back in those days.

Years ago we would kill deer, then leave them hanging in camp all weekend, if the temps were cold enough, if not, they went straight to the processing plant. Either way they went to a processing plant. So they got hung up in a cooler for months, which seems to dry out the meat, and make it very tough. The deer I have killed in the past 20 years, have not gone to a processor. They get killed, and cut up shortly after being killed. Then go in a large cooler I have. Then over two or three days, my wife and I process the deer ourselves. I have been very surprised how much more tender the venison comes out, and how much better it tastes. I grew up eating gamey tasting meat all the time, it was a way of life. But my wife and daughter did not, so it's a lot easier to get them to eat wild game, if it does not have a gamey flavor. Doing things the way my wife and I do, the meat comes out tasting great, and is much more tender. I killed two mule deer we processed those, those were by far the most tender, best tasting venison I have ever eaten. Both of them were left on ice for three to five days, before we started processing them. I have since read, that doing so, what we did, make for much better tasting, tender meat. We let the meat sit for that length of time, because we did not have time to process the meat.

The only meat we have not taken to a processing plant, were two very large hogs I killed a few years ago. My mother insisted we take them to a processing plant. I killed them on her property, so she wanted some of the meat from those hogs. We had nothing but problems with that deal, then the meat came out tasting very gamey. There was only a small amount of the meat, anyone would eat. That was my wife's first experience with a processing plant, she does not want any part of taking anything to another one. When we dropped each hog off, their cooler stunk like rotten meat, it was colder outside than in the cooler. We definitely won't take anything to a processor ever again. It's a pain doing everything ourselves, but definitely worth it. I have been trying to find a meat saw, so we can cut the meat into steaks much faster, that will save a lot of time.

[AM Cloutier]

I used to get mostly sausage and pan sausage made with the quarters but recently I got boudin made and it is delicious.

As for the backstrap and tenderloins, I like to bacon wrap them with jalapeno, onion and slice of apple and baste them in a butter, garlic, allegro, a little soy sauce, tiger sauce mixture and cook to medium rare. You can marinate the meat ahead of time in 3 parts soy sauce, pineapple juice, and water then wrap them.

Also, get a deer tenderloin or back strap and cut it into pieces and put into a ziplock bag. Add a package of the Brazilian steak house seasoning and follow the directions on the package. Marinate for a couple of hours and grill on charcoal and/or hardwood until medium rare. Probably my favorite way to have deer tenderloin.

[Mjjust]

Do your roasts with bone in pieces like shank or shoulder. All that connective tissue creates flavor and moisture plus it adds a lot of nutrients as well. Wife really likes Mississippi pot roast with those cuts. Lots of butter is a good fat to make it moist also.

I make a lot of chorizo with mine along with a few other sausages.

Make a lot of bone broth after I process the meat and freeze it in pint and quart size containers. Use this with roasts, soups, in the thanksgiving dressing and gravy and couple weeks ago used my last quart to make pho. Poured the broth over thinly sliced backstrap along with the rice noodles and veggies. It was pretty dang good.

Made Osso Bocco a couple times.

Used very thinly sliced to make Philly cheesesteaks.

Stir fry several times. This is very quick meal. Just take some frozen mixed stir fry veggies, soy sauce, sesame oil, fish sauce and sliced meat. Put meat in last so not to over cook.

Love chili this time of year.

Use the Bohlner’s Fiesta carne guisada mix, water, butter and cubed meat for an easy crock pot meal.

Of course the standard chicken fry and grilled backstrap like everyone said.

I do burgers with mix of the ground and the chorizo.

This is some of the things I do. Get a lot of inspiration from the Meateater crew.

[Big Lee]

One bite at a time.

I'm known to do 2 or 3 at a time.

[TheSchwartz]

Anything that I would normally use beef for, I can generally use venison. Just compensate for the low fat content somehow. We don’t buy beef anymore.

[piercebronkite]

Reverse sear method always works best for my backstrap cuts. Here’s a white scimitar oryx. Cook my nilgai the same way and works perfect every time.

[Static1968]

Loins and Backstrap marinated with Teriyaki and Worcestershire Grilled Medium Rare.
If not making Sausage we will put in the crock pot like a Mississippi Roast.

[Big Lee]

Slice meat real thin and make Pho soup.

Slice thin. Make 2 inch or so "chunks" make a stir fry. With whatever sauces or flavor you like.

Fajitas.

Shredded Tacos. Not ground meat.

Meatballs for subs.

Cut into 3/4in thick, 4-5inch long strips. Put on a skewer and grill to your doneness preference.

Pan sear tenderize steak cuts. Thin. Add an egg. Steak and eggs for breakfast.

Peppers of your choice. I like sweet peppers. Add a mixture of cream cheese. Pimento cheese. And smoked salmon to the body of the pepper. Wrap in a thin steak. Grill on a hot wood fire. Enjoy!

[tex8569]

Look up Hank Shaw for wild game recipes of all types. https://honest-food.net/

For any normal recipe, we just sub venison and other game in and it works just fine. Just keep an eye on temps as venison usually cooks and dries out faster since its leaner and tends to be thinner cuts. Our favorites are various types of stir fry and asian food like Mongolian Venison with green beans and/or quinoa.

I also dont add supplemental beef or fat to my ground venison. I like it lean and healthy.

Most people who dont like venison because its gamey or tough either overcook it or the meat isnt properly taken care. Getting it cold ASAP, keeping it dry, and letting it age a little will do wonders. Just like at a packing plant.

[rtjh]

Neck gets slow cooked and turned into barbacoa, shanks make osso bucco, backstrap steaks, jerky, shaved thin backstrap mixed with onion and pepper to make philly cheesesteaks, chili, tacos, burgers, keep the bones to make bone broth. I'm sure I'm missing a few but we don't buy beef anymore. The neck and shanks are our favorite cuts now.

[HoustonHunter94]

Make hamburgers with 100% deer meat. Juicy and don’t fall apart. [emoji846]

We eat a lot of deer and hogs and doves etc. I still love a good ribeye every couple months.


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[Ætheling]

To keep a roast moist:
Make sure your meat is seared up before adding to a pot roast.
Add some lardons (bacon pieces)
Use pieces with lots of connective tissue/tendon like the shank
Stop overcooking it!!!

[aggieland]

Backstrap wraps. Little tenderized cubes and do them like a dove breast. Cream cheese, jalapeño, wrap in bacon and enjoy.