Posted on 10/20/2018 5:24:02 PM PDT by randita
It's that time of year again. For those fortunate enough to live in a rural area, you're going to be harvesting deer soon or be given a sample of the harvest.
What to do with it?
Some say venison has a strong flavor and is dry and tough. But I have friends who can work wonders with it.
Those of you who are venison connoisseurs, would you share a favorite recipe?
Thanks and happy hunting/eating!
But my one and only success because I didn't think I liked it as a kid, tasted gamey, was some a bf shot and butchered. He brought me some cut like steaks, so I pounded flour into it like I do with round steak (have the butcher run it thru the tenderizer 2X so I don't have to pound) and browned it in part butter and margsrine (now I often see chefs adding a pat of butter to cooking oil or olive oil for better browning and flavor). Lightly brown on both sides, then season well with salt and pepper and anything else you like, add enough water to partly cover and put a lid on loosel and cook until tender check water and add more if necessary.
I used to shake stuff in flour or drag it through but learned from my neighbor to press as much as you can work into any meat for browning. Works much better and flavor, too.
It's a little extra work but I brown as above and transfer to a baking pan ungreased, cover with foil, pricked several places with a fork or knife tip to let steam escape and cook in an oven anywhere from 275 to no higher than 325. Slow cooking works well in the oven, too.
When done, transfer to a serving plate, add water to the pan drippings, add those back to the skillet they were browned in and a little more water. I always added cold water to a flour shaker or covered jar then add a few tablespoons of flour (called a slurry I think), shook well and slowly stirred into the bubbling juices, keep stirring until thickened, then for one minute longer. That was B4 the better than boullion days. And did you ever learn a great trick belatedly like I did? All those years I could have been stretching the gravy further and more flavor by dissolving some beef boullion in hot water and adding that to the pan drippings. Too bad, turned out a lot of pale chuck roast gravy in those days.
I started the foil and oven technique by watching a Polish lady cooking some round steak tenderized or similar, not the rib eye steak below. No it was pork chops, the most delicious I ever ate.
Which reminds me, I never got the results she did, but I bought some rib eye steaks, were kind of thin. She browned them unfloured very slowly (braised?) with potatoes, carrots and some onion in a skillet partially covered, checking often, and got the potatoes so deliciously browned in the meat drippings.
I forgot the venison made delicious pan gravy for mashed potatoes. My bf was very pleased with it.
That hot pot would work well no doubt. I really choose the oven for most meats (except my copy cat maid rites my kids say they can't tell the difference). I even make almost all my soup, chili and some other things in the slow oven, too, even though it uses more electricity.
And that’s the answer. These people who complain about wild tasting deer are the ones who let somebody else do their cutting. They leave it hang for two or three days so all that meat can absorb the wild taste.
To skin and cut up a good sized deer takes only about three hours. And the best way to do it is by separating the bone out of the meat. Its easy..just follow the sections of the meat down to the bone and pull it away from the bone. The meat left on the ribs and neck can be used for mincemeat after its boiled off. Or a neck roast is pretty good.
I always drag my deer and never had a problem. Its getting that meat in the freezer as fast as you can. Thats the answer. And pick off ALL the slime and get ALL the fat off.
When I was a kid the guys at a mining camp would take thin strips, marinate in honey, garlic, soy and cyan pepper and grill, hot and fast.
I don’t know. Cut CWD is causing laws in lots of states about the transportation of game. Read about how prevalent it is in some counties. Scary shit and I don’t scare about much. Some counties in Wisconsin have a 50+ percent infection rate.
I cheat: I shoot, field dress, carry the deer to my truck, and then take the deer directly to a local USDA butcher who operates 12/7 during deer season.
FYI: I recently returned from a 2 week trip to Scotland, and wild venison is on the menu at many places. Very tasty.
I had reindeer in Norway-——very tasty.
.
I am not a CIA chef, but what seems obvious to me is that if you treat the game like gold, then it doesn’t need a lot of “stuff” to make it taste great.
I have had wild Moose, bison, deer, bear, boar, and my passion — fish, and the secret to all is tender loving care.
ping!
That strong gamey flavor is because the hunter didn’t remove all scent glands immediately, an the hair got onto the meat.
Deer, sheep and goats are all similar that way. And finally, yes, hanging the carcus will strengthen the flavor.
I’ve noticed that different breeds of deer can make a bit of a difference too. I’ve found white tail to have a stronger flavor, and not quite as tender as mule deer which I prefer.
I personally prefer to cut the carcus up immediately, then let it sit in some salt water. Salt water does a few things. First, it cools the meat. The salt helps to pull any leftover blood and some of the electrolytes too which is also pink. I wash it off, trim off the fasia (a membrene that covers the muscle) then move that piece to a clean container of water and salt. Extra coolers and sinks work well for this. And, salt water helps reduce bacteria.
How many containers of water? That depends on how much meat you have, and how dirty it got as well as. I start with slightly warm water so the salt dissolves well, and to cool the meat gradually. The second batch of water will be fauset temp. The last will be ice water without salt. Each container will warm up as the meat cools.
Then, I like to cut it to my preference. I prefer roast cuts because it’s more protective to the inner meat in case it spends any length of time in the freezer. Lessfreezer bite over time. You might have to trim some off the outside, but the inside will be just fine.
Secondly, you can cut steaks off a roast, but you can’t glue them back on. It sucks when you want roast, but all you have are steaks. But if all you have are roasts but you want steaks, you’re in luck! Cut them as thick or as thin as you want them!
Now, you can take stew meat and hamburger meat, and grind it now, or individually wrapped for grinding later.
That’s the beauty of doing your own meat.
I use both deer and elk exactly the same way I do beef. No difference except that sometimes it needs a little extra fat. Just cook slow and with moisture And it can make a world of difference.
For grilling, try par cooking in the oven with some moisture on low heat with the spices and herbs you will like in barbq meats. Or even complimentary meats, then finish up on the grill with your favorite sauce.
The tenderness is going to vary depending on the cut. Same with beef. If you know your cuts, then you will know that tenderloin is the tenderest cut, and shoulder is probably best served as potroast.
Any ground cuts will have to have some added fats. I like beef fat, but others might prefer pork, or a mix. If you intend to make burgers on the grill, not more than 80 lean works best whether beef or venison.
Hope that helps some
What state is that in?
The deer around here eat soy and corn. I like slicing a toast about 1/4 inch or thinner and frying them on top of sliced bell pepper thin onion slices, sun dried tomatoes and S&P. In a waffle iron. Only takes a few minute. I make sandwiches with mayo and extra sharp cheddar, chopped lettuce.
The deer around here eat soy and corn. I like slicing a ROAST about 1/4 inch or thinner and frying them on top of sliced bell pepper thin onion slices, sun dried tomatoes and S&P. In a waffle iron. Only takes a few minute. I make sandwiches with mayo and extra sharp cheddar, chopped lettuce.
Well you go ahead and use your salt water.
Dutch Oven does wonders.
cubed meat, onion, celery, carrots, taters, peas, burgundy wine, peppercorns
If you go to the Morton Salt website they have lots of recipes that work well with venison. Corned beef (venison) I have made for our Churches game dinner and that’s always a hit. Do the same with venison burger and smoke it and you have pastrami. Lastly any pepper steak recipe but substitute venison.
North East part of Oregon, just east of Pendleton.
I have a bunch of apple trees and we are surrounded by corn and soybean fields.
This results in tender and tasty venison.
Slice thinly, rub with garlic and dust with salt.
Slap into a screaming hot pan. One minute on either side.
Eat.
How about a “Deer in the Headlight/Gunsight Stew”?
Take one dead deer, process, throw into a large kettle with veggies including Fava beans. Serve hot with a fine Chianti!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.