Skip to comments.OK...So I went hunting and got a Deer, Now what....Recipe Suggestions.
Posted on 11/21/2001 1:17:06 PM PST by rface
I have been deer hunting only a couple of times, but I have never been to "Deer Camp". This Thansgiving Pop (my Grandfather), told me to get out here to West Virginia and go to Deer camp with him and some others.
Old Pop is a WWII vet and is 80 years old, and still makes it deer hunting every year. I have some guns, but my Dad (Pop's son) never got into hunting and so I was not brought up within the hunting culture. I have wanted to go, and I have gone deer hunting before, but I had never had a shot. I never had someone with me to teach me the finer points....until Pop took me out.
He told me,"Go up that there old loggin' road, and where the road turns down into the hollar....just keep on goin until ya see a path headin' up to that thar ridge. When the path start a levelin' off, then sit yerself by that big poplar tree." If'n ya see a doe commin' 'round then just you wait, 'cause a buck just might be a chasin' her. Don't you a worry about it if'n there's some twigs between you and your deer, cause this here 35 caliber rifle is a brush gun. If you get yourself a shot, then just pick his ass!"
Well, I did get a shot and I did get my first deer (I am 40 years old). It isn't a braggin' deer, except it is my first. He had 4 points, and from what they all say its a good sized deer. He's down at the processor now getting cut up, and I got his 4 points on the back porch.
Deer Recipe request.....
Also makes a FANTASTIC breakfast sausage mixed...
Here's a recipe from my uncle's sister-in-law from Elkins, WV:
6 lbs. boned shoulder venison
8 slices bacon
1/4 c. flour
1 t. salt
1/2 c. fat or veg. oil
1/2 c. water
1 T. vinegar
1/2 c. diced celery
1/2 c. minced onion
1 pared, sliced carrot
1 tart apple, pared and chopped
1 T. lemon juice
Wipe venison with damp cloth. Place strips of bacon down center of venison. Roll up, starting at narrow end and tie securely. Combine flour, salt and pepper, and dedge the venison with it. Brown on all sides in the hot fat in a Dutch over. then place on a trivet in the Dutch oven. Add water and vinegar. Cover and simmer over very low heat for 2 hours. Add remaining ingredients and cook, covered, for one hour longer or until tender. Seve hot with gravy left in the bottom of the pan.
For game birds: Baste with Current Jelly and pepper... and don't forget the big metal bowl in the middle of the table to spit the shot!
My favorite is stir-fried venison peppersteak. I cut up my own deer, and have found that the tastiest, tenderest meat is located on the back/sides by the hip bone. (Most folks say the tenderloins are the best, but I favor the back meat.)
Slice it against the grain into thin strips. Stir fry it in a wok in hot oil, with some crushed garlic, crushed red pepper, and other spices (i.e., some hot chinese mustard etc) as you like, plus a bit of salt.
When the meat is seared, and cooked, toss in cut up vegetables, like sweet red pepper strips, bok choi, onions, brocolli, etc. If you use leeks, put them in earlier, as they need a bit more cooking than the other vegetables. Mushrooms are good too, as are cut up water chestnuts, baby corn cobs, and bamboo shoots, but they're not mandatory. Ingredients are very flexible. The main thing is the Venison (and in a pinch you can use beef too), a mix of vegetables, garlic, pepper, and the way you cook it.
Stir and fry for a bit, then toss in a bit of Aji Mirin if you have it, or a tiny bit of sweet wine, or just a bit of water (for steam), and cover. After a few minutes (before the vegetables get too "uncrisp"), you're done.
You can, at this point -- if you like -- add some cooked oriental noodles (the flat Japanese type are best IMO, very smooth and tasty), and/or a roux.
You will not find many people who will refuse seconds.
1 Large oven Brown n Bag, 5 onions cut in half, 5 large potatoes cut in half, 3 or 4 cloves garlic mashed (if you like garlic), 6 carrots skinned and cut into chunks, 2 bay leaves, 2 Tablespoons of Worcesteshire Sauce,
Rub your roast in Black pepper
Place all ingredients in Brown N Bag and place in 300 degree oven for 3 hours undisturbed.
It should be so tender you can cut it with a fork and have a rich, savory broth.
If you want to do more you can set the meat and vegetables aside to rest, simmer to reduce the liquids by 1/2.. Then add 1/2 cup strong coffee, 1/2 cup red wine and 1/2 cup creme Fresh. Simmer that mixture another ten minutes for the gravy.
He said he used a .35, so if he finds any shot, it means he got a used deer. :)
Cut some very thin strips. Salt & Pepper. Then lay on the racks in a 200 degree oven with door ajar until dry. Voilla! Deer Jerky.
Be sure the butcher makes you some deer sausage. We always bought 1/2 hog to have it done.
.....mmmmmmmm..... deer carcass...... :o)
You forgot the "Slice into strips, and make smoked jerky" part of the advice. :)
Deer are exactly like panfish. You just dip them in batter and fry 'em up!
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