Krakker
I wanna be Dave
Open flame, and I spray or brush mine with a warm butter and salt water mix quite often.
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How do you guys cook your deer?
- Thread starter nascarkeith
- Start date
Hunter711
Come and take them!®
Venison being so lean, very low fat content, I grind my scraps with suet, beef fat from my butcher. It add's alot of flavor and make burgers, chili, sausage,etc. tast marvelous. You want to get good aged fat trimmings from him (or her) as in my case, for the best results. 85/15 is a good ratio.
blakeski
I wanna be Dave
i was lucky enough to get 2 deer this year as i was drawn for a 2nd tag... i got the choice steaks done, breakfast sausage, and burger.. some people dont do this but when i take it out of the freezer i let it defrost in a caulender so the blood drips out.. makes the meat taste way better when cooked.. for steaks i use mckormicks steak rub and a little olive oil so it dont stick to the BBQ, never need A1 sauce, if i make burgers i like to put up a diced up jalepeno in the burger,pepper,garlic salt,onion power just for flavor.. ive had people tell me they wont eat wild game... then they come to my house for "beef " lol ... no way
heres the nice washington state blackie i got this year.. 4x4 with eye gaurds! will be mounted here soon!
heres the nice washington state blackie i got this year.. 4x4 with eye gaurds! will be mounted here soon!
mark reel
Rock Crawler
Smoker!!
rock hard
dnf
we stumbled across something pretty good, by accident.
last season our locker plant for whatever reason, left out our pork trimmins
in our hot breakfast sausage.
we of course didn't even notice until we pulled one out to cook.
tastes like ass.....fast forward to 4th of july.
I have a lot of stuff going on the smoker, and figured I'd smoke up some of the
crapy sauage for my dog. I didn't do anything to it, just threw it one the smoker
unwrapped off in a corner out of the way.
Took a taste when it came off for curiosity, and it was great, everyone liked it all the poor dog got was scrapes.
last season our locker plant for whatever reason, left out our pork trimmins
in our hot breakfast sausage.
we of course didn't even notice until we pulled one out to cook.
tastes like ass.....fast forward to 4th of july.
I have a lot of stuff going on the smoker, and figured I'd smoke up some of the
crapy sauage for my dog. I didn't do anything to it, just threw it one the smoker
unwrapped off in a corner out of the way.
Took a taste when it came off for curiosity, and it was great, everyone liked it all the poor dog got was scrapes.
greenjk
Rock Crawler
Wrapped in bacon and roasted in a webber bbq "thumbsup"
hbj069
RCC Addict
Well being an old redneck from ky originally I spent many many days at the table eating venison, mom always cleaned the meat thoroughly before packaging, upon defrosting it was always done in brined ice water then cooked as normal, the burger always had a little beef tala added to eliminated being so dry, steaks were always stove topped except when the old man fired up the grill, he then used his own mix of herbs and spices, now we done several hams on the grill, combined with his favorite BBQ sauce slow roasted to perfection, never needed a knife to cut it with a table fork worked well, wife was from the city and turned her nose up at it until momma done up some fried tenderloins and convinced her it was beef. Needless to say from then on it was all beef as far as she was concerned!!
If ya get to much to handle let me know as I have friends in the shipping business . Lol
Oh btw a favorite burger combo is 1 pig of lip tons onion soup mix per pound of burger,
Another is my joe burger that uses powdered ranch in the mix with onions chopped up and stuffed with some good blue cheese (cheddar work also) then wrapped in bacon and grilled! Then topped with fried jalapeño slices, spicey brown mustard, and a touch of dukes. This causes chest pains in older folks lol
If ya get to much to handle let me know as I have friends in the shipping business . Lol
Oh btw a favorite burger combo is 1 pig of lip tons onion soup mix per pound of burger,
Another is my joe burger that uses powdered ranch in the mix with onions chopped up and stuffed with some good blue cheese (cheddar work also) then wrapped in bacon and grilled! Then topped with fried jalapeño slices, spicey brown mustard, and a touch of dukes. This causes chest pains in older folks lol
Last edited:
BubbaEinstein
Quarry Creeper
Backstraps get southern chicken fried...
May save a hind quarter for a roast (just put a stick of butter in a crock pot with it and you'll never know it's venison).
Rest of it we mix with wild hog (plenty of those in my area) and beef fat and make our own sausage...most for grilling and some ends up being dried....my brother in law and I just built a new hot/cold smoker out of a huge filing cabinet and we're getting ready to try it out
May save a hind quarter for a roast (just put a stick of butter in a crock pot with it and you'll never know it's venison).
Rest of it we mix with wild hog (plenty of those in my area) and beef fat and make our own sausage...most for grilling and some ends up being dried....my brother in law and I just built a new hot/cold smoker out of a huge filing cabinet and we're getting ready to try it out
redrokin00XJ
RCC Addict
How I cut & cook Venison
.
I guess to each your own, but I hear wayyyyy too much seasoning and alteration being done to just about everyone's venison here.
Just my $ .02, but I love venison and it's unique flavor. The most I give it when I cook it is a light touch of salt and a good quality cracked black pepper.
I cut & package my own and here is what I go for in ways of processing it.
Liver is removed and placed in a large bowl of whole milk to soak until after cutting and packaging the deer.
After skinning and quartering I slip my fingers in under the backstraps and remove/pull them from each side of the spine and then slice them into beautiful delicious medallion steaks.
I then move to each front quarter and on the underside slice the meat from shoulder to knee right to the bone and around the bone until you can completely remove the shoulder-blade and humorous bone.
After deboning the quarter put you knife down. Use only your fingers to separate the muscles on the leg from one another. Force fingers between each section of muscle and slip them along breaking the connective tissues.
I personally take the majority of the top front muscle section and trim out a nice roast from each shoulder.
The next larger lower rear muscle I cut a good amount of chunks for stew meat.
The rest of the shoulder and leg go for hamburger.
Moving to each rear hind quarter I follow the same steps as above with removing the femur bone and separating all the muscles with fingers only.
I do like a good roast for supper, but I love my steaks even more so I only use the top of one hind quarter for a big roast and the other top I slice off into steaks.
The front and rear main muscles from each rear quarter I also cut to as many steaks and medallions as I can.
The rear secondary muscle from each side chunks out to more stew meat .... I find if there is to be any fat on the deer, this will be one of the fattiest places and stew meat with a higher fat concentration is delicious.
All remainder gets ground for hamburger.
The meatiest section of the neck goes to a roast if the deer is big and muscular enough, otherwise it's more hamburger & stew meat.
The ribs all get scraped clean for more hamburger.
The flanks behind the rib cage in front of hind quarters is trimmed out and I make my own deer jerky.
Fat on the meat of a deer around the New England area here is extremely minimal unless it's a really long cold Winter. ALL fat is saved, even any trimming from ribs, roast, steaks etc... All the fat is added and ground in with the hamburger.
When all cutting and packaging is done remove liver from milk, slice thin and fry in butter on super hot cast iron pan and enjoy the melt in your mouth heaven for all your hard work!!!! "thumbsup"
Like I said before, I love my venison so I keep the teriyaki, garlic, seasonings, sausage making, marinating etc... all for pork & beef cooking. The only part of the entire deer I end up adding seasoning to and marinating is my jerky.
Any and all vegetables compliment a roast well. Roasts cook well slow & low heat.
A good quality salted butter and fresh cracked pepper and charlottes or scallions compliment steaks well.
To cook my steaks I melt a bowl of salted butter and get my best cast iron pan screaming hot.
Roll the steaks in the melted butter, salt & pepper each side and drop on hot cast iron, as quick as the edge starts to change color and brown up the side about half way flip the steak and cook for half as long as first side.
Serve with sauté onions and cold beer.MMMMMMMmmmmmmmMmmmMmmm....
The hamburg I have added pork and or beef fat to in the past but I have quit doing that because it masks the venison flavor.
Not usually being fatty enough on it's own to make a sandwich the hamburg usually ends up in spaghetti or chili.
This year I got a "Jerky Shooter" for Christmas and mixed up some hamburg and seasoning and squeezed it through the jerk gun and filled the racks on our dehydrator and it was surprisingly pretty darn good! Looking forward to trying that again.
.
Damn... Now I'm hungry!!!!
.
I guess to each your own, but I hear wayyyyy too much seasoning and alteration being done to just about everyone's venison here.
Just my $ .02, but I love venison and it's unique flavor. The most I give it when I cook it is a light touch of salt and a good quality cracked black pepper.
I cut & package my own and here is what I go for in ways of processing it.
Liver is removed and placed in a large bowl of whole milk to soak until after cutting and packaging the deer.
After skinning and quartering I slip my fingers in under the backstraps and remove/pull them from each side of the spine and then slice them into beautiful delicious medallion steaks.
I then move to each front quarter and on the underside slice the meat from shoulder to knee right to the bone and around the bone until you can completely remove the shoulder-blade and humorous bone.
After deboning the quarter put you knife down. Use only your fingers to separate the muscles on the leg from one another. Force fingers between each section of muscle and slip them along breaking the connective tissues.
I personally take the majority of the top front muscle section and trim out a nice roast from each shoulder.
The next larger lower rear muscle I cut a good amount of chunks for stew meat.
The rest of the shoulder and leg go for hamburger.
Moving to each rear hind quarter I follow the same steps as above with removing the femur bone and separating all the muscles with fingers only.
I do like a good roast for supper, but I love my steaks even more so I only use the top of one hind quarter for a big roast and the other top I slice off into steaks.
The front and rear main muscles from each rear quarter I also cut to as many steaks and medallions as I can.
The rear secondary muscle from each side chunks out to more stew meat .... I find if there is to be any fat on the deer, this will be one of the fattiest places and stew meat with a higher fat concentration is delicious.
All remainder gets ground for hamburger.
The meatiest section of the neck goes to a roast if the deer is big and muscular enough, otherwise it's more hamburger & stew meat.
The ribs all get scraped clean for more hamburger.
The flanks behind the rib cage in front of hind quarters is trimmed out and I make my own deer jerky.
Fat on the meat of a deer around the New England area here is extremely minimal unless it's a really long cold Winter. ALL fat is saved, even any trimming from ribs, roast, steaks etc... All the fat is added and ground in with the hamburger.
When all cutting and packaging is done remove liver from milk, slice thin and fry in butter on super hot cast iron pan and enjoy the melt in your mouth heaven for all your hard work!!!! "thumbsup"
Like I said before, I love my venison so I keep the teriyaki, garlic, seasonings, sausage making, marinating etc... all for pork & beef cooking. The only part of the entire deer I end up adding seasoning to and marinating is my jerky.
Any and all vegetables compliment a roast well. Roasts cook well slow & low heat.
A good quality salted butter and fresh cracked pepper and charlottes or scallions compliment steaks well.
To cook my steaks I melt a bowl of salted butter and get my best cast iron pan screaming hot.
Roll the steaks in the melted butter, salt & pepper each side and drop on hot cast iron, as quick as the edge starts to change color and brown up the side about half way flip the steak and cook for half as long as first side.
Serve with sauté onions and cold beer.MMMMMMMmmmmmmmMmmmMmmm....
The hamburg I have added pork and or beef fat to in the past but I have quit doing that because it masks the venison flavor.
Not usually being fatty enough on it's own to make a sandwich the hamburg usually ends up in spaghetti or chili.
This year I got a "Jerky Shooter" for Christmas and mixed up some hamburg and seasoning and squeezed it through the jerk gun and filled the racks on our dehydrator and it was surprisingly pretty darn good! Looking forward to trying that again.
.
Damn... Now I'm hungry!!!!
Last edited:
wraith6802
Newbie
Marinated for 12 hours in 1shot jack daniels and A-1,rub with McCormics Montreal steak seasoning,wrap in greasy green corn husks,and grill.
