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OK...So I went hunting and got a Deer, Now what....Recipe Suggestions.
A VANITY POST | 11/21/01 | rface

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.....


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Ashland, Missouri (Scott Depot, West Virginia)
1 posted on 11/21/2001 1:17:06 PM PST by rface
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To: rface
My favorite is just strips of steak, breaded and fried in hot oil. Wow, tastes just like chicken gizzards. We make platters of the stuff and my family gobbles it up. Never any left overs. (you know, country fried steak breaded, flour, egg, then flour with salt and pepper)
2 posted on 11/21/2001 1:21:25 PM PST by wastoute
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To: Phantom Lord
Bump for later
3 posted on 11/21/2001 1:23:24 PM PST by Phantom Lord
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To: rface
Bambi killer! &^)
4 posted on 11/21/2001 1:24:01 PM PST by SGCOS
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To: wastoute
Go here.
5 posted on 11/21/2001 1:24:15 PM PST by white trash redneck
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To: rface
I had a whole deer (a small one) ground up and mixed with some ground pork (excellent ground beef substitute for everything)

Also makes a FANTASTIC breakfast sausage mixed...

6 posted on 11/21/2001 1:25:51 PM PST by Mr. K
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To: rface
Welcome to West Virginia! From what I've heard, venison roast needs little more than a red wine marinade. Ground venison makes the best chili. I also make a little hors d'oeuvre from ground venison, where I cook it with minced onion and red peppers, cool it, mix with cream cheese and whatever herbs and spices are handy, and spread it on rolled out pastry or canned crescent rolls, roll it up, slice and bake. I call it Deer Pinwheels.

Here's a recipe from my uncle's sister-in-law from Elkins, WV:
Braised Venison

6 lbs. boned shoulder venison
8 slices bacon
1/4 c. flour
1 t. salt
pinch pepper
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.

7 posted on 11/21/2001 1:27:36 PM PST by mountaineer
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To: rface; carlo3b
Here's a couple places to look:

Venison

Venison Recipes

8 posted on 11/21/2001 1:29:15 PM PST by michigander
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To: rface
For venison, try marinating it in A-1 Steak Marinade Classic Steakhouse Recipe. Great on Elk too.

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!

9 posted on 11/21/2001 1:37:41 PM PST by Senator Cleghorn
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To: rface
Save those backstraps they are the Filet Mignion of the deer. Have the tougher parts made into pepperoni, which is always popular. Roast Leg of Venison should be prepared just like a Greek style lamb roast, Marinate it in olive oil, garlic, and rosemary with a touch of red wine.

Bon Appitite

10 posted on 11/21/2001 1:38:33 PM PST by Western Patriot
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To: rface
Congrats on landing some good food!

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.

11 posted on 11/21/2001 1:40:17 PM PST by Don Joe
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To: rface
The easiest and tenderest way to cook a venison roast it as follows:

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.

12 posted on 11/21/2001 1:41:14 PM PST by Patria One
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To: Senator Cleghorn
"don't forget the big metal bowl in the middle of the table to spit the shot!"

He said he used a .35, so if he finds any shot, it means he got a used deer. :)

13 posted on 11/21/2001 1:41:59 PM PST by Don Joe
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To: rface
If you soak the meat in water, salt, and vinegar, it will take out any "wild" taste. It also acts as a tenderizer. You can't taste the vinegar either.

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.

14 posted on 11/21/2001 1:43:07 PM PST by JudyB1938
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To: rface
Carry it around in a backpack and gnaw on it whenever you want a snack.

.....mmmmmmmm..... deer carcass...... :o)

15 posted on 11/21/2001 1:43:08 PM PST by Lazamataz
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To: rface
We eat only deer for red meat. Deer goes into the chili con carne. Deer makes the stew. Deer goes into the spagetti sauce. Deer replaces the "beef tips" with deer tips (in gravy) over noodles. Deer makes the spicy jerky....YUM!
16 posted on 11/21/2001 1:43:27 PM PST by RadicalRik
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To: rface
Seriously, I'm not a big fan of venison, but I wonder if it might be palatable as venison jerky.
17 posted on 11/21/2001 1:44:19 PM PST by Lazamataz
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To: Lazamataz
"Carry it around in a backpack and gnaw on it whenever you want a snack."

You forgot the "Slice into strips, and make smoked jerky" part of the advice. :)

18 posted on 11/21/2001 1:44:40 PM PST by Don Joe
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To: rface
>Deer Recipe request.....

Deer are exactly like panfish. You just dip them in batter and fry 'em up!

Mark W.

19 posted on 11/21/2001 1:46:53 PM PST by MarkWar
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To: rface
Mountaineer has it right. The key to tender venison meat is the low moist heat. Enjoy. I'm enjoying my first Elk and I'm 64.
20 posted on 11/21/2001 1:47:20 PM PST by Eaglefixer
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