Deer meat

[buckgitter]

What are your favorite ways to cook it? Mine is cubed meat wrapped in bacon. Cooked on the grill until the bacon is done. It will melt in your mouth and if you have family or friends that don't like venison...they won't know the difference!! Just don't tell them until they have ate it!!LOL

[kologik]

How do you season your meat? That sounds like a great recipe.

I also take cubes and dip em in seasoning and cook them in olive oil, also pretty good.

I'm a sucker for the steaks, chops, or backstraps on the grill

[buckgitter]

I thaw it out naturally ...not in the microwave.... add Kraft BBQ sauce and worchestershire(SP?) sauce and marinate for about 2 hours minimum. The longer the better..... then wrap a piece of bacon completely covering the meat...covering it top and bottom..not around it like filet mignon.

[Kingfisher]

We have a lot of our venison ground and blended with beef brisket by a local processor. They really do a great job. In addition to that we have them turn a lot of it into cube steak/minute steak, and some of it is cubed for stew.

The ground beef is used for everything. Tacos, burritos, meatloaf, chili, Hamburger Helper, whatever. Anything that you'd use ground beef for with the exception of burgers. For grilling burgers we do real beef. The cube steak is used for chicken fried steak, a "venison tips" recipe with wine sauce, and various other things.

[doubleA]

Other than saving the tenderloins, everything is ground up along with feral hogs and made into sausage. Now days I make mostly "slim jim" type but will occasionally make up some batches of link cooking sausage and summer sausage.


Here is some in the smoke house.......

http://i49.photobucket.com/albums/f268/dubbleA/IMG_5959.jpg

Lot's of snak stix..............

http://i49.photobucket.com/albums/f268/dubbleA/IMG_5929.jpg

[ARduxnbux]

Other than saving the tenderloins, everything is ground up along with feral hogs and made into sausage. Now days I make mostly "slim jim" type but will occasionally make up some batches of link cooking sausage and summer sausage.


Here is some in the smoke house.......

http://i49.photobucket.com/albums/f268/dubbleA/IMG_5959.jpg

Lot's of snak stix..............

http://i49.photobucket.com/albums/f268/dubbleA/IMG_5929.jpg

NICE!!! Looks like a pretty serious smokehouse operation you have going there.

I'll bet you smoke your own Thanksgiving turkeys and hams too, don't you?

[ColtWKnight]

I like steaks grilled, ground venison in spaghetti and chili, deer roasts in a crock with cabbage seasonings, potatoes and carrots, and small cubes cooked in a crock with bbq sauce as a party dish that you can eat with tooth picks or forks.
What I really like to do is cut the biggest chunk of meat off the rear leg, season it, wrap it in tin foil and bourbon, and cook it slow on the grill. Then slice it up for sandwhiches.

[citori]

We literally live off venison and other wild game. I use venison much like beef, I have it cut into steaks and chops which are grilled, roasts, cubed for kabobs or stews, ground for use in place of hamburger (except for burgers as already mentioned), and what is left is ground into breakfast sausage, bratwurst, Italian sausage, and hot dogs. I have a half dozen game cookbooks which I use for inspiration for various meals. I also know a couple of chefs (one an author several game cookbooks) that give me plenty of suggestions. My wife's favorites are the soups and stews and stroganoff with homemade noodles and local mushrooms.

[sammyd95]

Grilled,med well,cold pack is also great ,nice and tender!

[Flatcoat1]

Have to agree with Citori, venison is the main red meat in our house. Stroganoff is great. We use it like beef. Must admit that serving venison well done is not very tasty and also if it is cold it can be a little rough for most people. One of our favorite ways is to use a loin (I have found that when cutting up a deer that the loins are easy to portion out, easy to freeze and easy to use) and place it on the grill. Baste with a mixture of butter; soy sauce (or teriyaki sauce); brown sugar (wonder what would happen if I added a tablespoon of dijon mustard to this?). Cook until medium or medium rare and baste often. Those who like to grind up the meat, that's fine but not our style. Rule number 1: If you shoot it then you eat it. (No waste - it would be a shame.)

[e42373]

I have some of my deer meat turned in to havenaro and cheese sausage. The game processor that I use in TX, ( Miles Meat Locker) make this tasty sausage. At first I was skeptical thinking this havenaro peeper was going to be too hot, but it wasn't. The havenaro was all about flavor and man is it ever good. Give it a try.

ND

[citori]

A marinade I particularly like is a mixture of soy sauce, Worchestershire sause, and either cheap Brandy or Tequila. Cut the meat (venison, elk, waterfowl, or upland birds) into cubes, let soak in the refridgerator for up to 2 days, and then use for kabobs. I usually use mushrooms, slices of green pepper and onions, and a quarter slice of pineapple (place this next to the meat for best taste). Brush the left over marinade on the kabobs to help keep the meat from drying and for further flavor enhancement. One can also wrap the meat in a piece of bacon but I find that to not be necessary if one uses the marinade.

[CannedHeat]

A marinade I particularly like is a mixture of soy sauce, Worchestershire sause, and either cheap Brandy or Tequila. Cut the meat (venison, elk, waterfowl, or upland birds) into cubes, let soak in the refridgerator for up to 2 days, and then use for kabobs. I usually use mushrooms, slices of green pepper and onions, and a quarter slice of pineapple (place this next to the meat for best taste). Brush the left over marinade on the kabobs to help keep the meat from drying and for further flavor enhancement. One can also wrap the meat in a piece of bacon but I find that to not be necessary if one uses the marinade.


I'll have to try that version.

I use: 1/3rd BBQ sauce, 1/3rd teriyaki or soy sauce, and 1/3rd beer (preferably darker beer). This will work on anything from duck breasts to venison.

I like the tequila flair...

[doubleA]

This is my archery buck from Saturday the 27th.


Just after stuffing Monday morning

http://i49.photobucket.com/albums/f268/dubbleA/waitin2Bsmoked.jpg

Then to the smokehouse

http://i49.photobucket.com/albums/f268/dubbleA/9-29-08SausageSmoking.jpg

Wensday morning just before cutting and vaccume packing

http://i49.photobucket.com/albums/f268/dubbleA/Oct1stsausage.jpg

[CannedHeat]

Samples.....?

[redneck ron]

Chicken fried Deer,
Real small pieces of deer 1/8 think and 3 to 4 inches in Diameter. Egg, Flower and tony chechorees creol season and deep fry until crispy.

[ksdeerhunter]

All the above sound great! I typically bone out all the meat, and seperate every rear leg muscle from the others, then trim all silverskin. I love every meal with venison, but we cherish the roasts cooked in a bean pot long and slow. I use cream of mushroom soup with a little worchestershire and pureed veggies for flavor. 6-8 hours and it is some fine eating served alongside garlic n sour cream mashed taters and choice of veggy. Good luck.. KS