So Me And Some Buddies Got A Couple Deer!(Pics) Recipes Anyone?

mlehtovaara

mlehtovaara

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Had a couple steaks tonight marinated in some oriental type marinade I had kicking around and they were good!

Just wondering if anyone has any tips, or techniques for cooking various cuts?

Have some chops, and some minute type steaks from the legs and shoulders, as well as some chopped stew meat.

Girlfriend is not a big meat eater so want some ideas on how to make it edible for someone who wouldnt like the gamey flavour.

Thanks
Mark
 
There is other women out there that like wild meat. Trade her in for a newer model that would be easiest!!:p

On a serious note, slow cookers and well trimmed meat are your friend!
 
Get as much of the fat off the meat as possible.....deer fat, is what gives venison the "gamey" flavour.

Venison, like any lean meat, does not like to be cooked with a high heat, for long periods of time. Any slow method, will give decent results, as well, if you cook venison to a medium rare state, it will be much more enjoyable....ie. less tough....just my opinion!
 
my wife cans venison which separates the fat from the meat. Will keep forever and just needs to be warmed up. Throw in some mushrooms and fried onions and you are good to go. Is delicious and even I can manage that. I looked in the recipe sub forum but did not see that but there are many other ways of doing up vension. If you think your good woman is good with that pm me and I will try and get her recipe to you.
 
Grab a copy of the latest Outdoor Life magazine (Dec/Jan 2011)

It has 4 tasty sounding recipies in it. I already tried the Gorgonzola-Filled Venison Roll

The gorgonzola cheese is a bit strong for my delicate palette but I plan to try it again with a milder cheese.
 
Absolutely clean meat is the ticket. No fat, grizzle, bones or sinew and slow cooking. I had a roast last night cooked in the oven with potatoes, carrots and a big onion. It was good.
 
Take those minute steaks and pound them until they are less than a 1/4 thick. Dredge in flour, then dip in egg, then coat with bread crumbs. Fry in 50/50 sunflower oil / butter - about a tablespoon each, just enough to cover the bottom of the pan. Medium heat. When brown and crispy, serve with a wedge of lemon. I've never met anyone that didn't enjoy that - venison lover or not.
 
-Skin you game to cool meat ASAP.
-Wash down inside and out with cold water.
-Hang for a week in a cold, NON-HUMID environment.
-De-bone all muscle and slice with a knife. Don't use a bandsaw as bone dust tastes crappy.
-Remove ALL fat from steaks, roasts, and stew.
-Replace fat in the grinds with pork fat or pork shoulder meat.
-Does generally taste a bit better.

.
 
SuperCub said:
-Skin you game to cool meat ASAP.
-Wash down inside and out with cold water.
-Hang for a week in a cold, NON-HUMID environment.
-De-bone all muscle and slice with a knife. Don't use a bandsaw as bone dust tastes crappy.
-Remove ALL fat from steaks, roasts, and stew.
-Replace fat in the grinds with pork fat or pork shoulder meat.
-Does generally taste a bit better.

.
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All of the above except keep the hide on it if possible;)
 
sjemac said:
All of the above except keep the hide on it if possible;)
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Why do people like to leave the hide on?

It's easier to skin warm, cools the meat faster and is easier to clean with the hide off. You go to an abattoir and the hide off is one of the first steps.

.
 
SuperCub said:
Why do people like to leave the hide on?

It's easier to skin warm, cools the meat faster and is easier to clean with the hide off. You go to an abattoir and the hide off is one of the first steps.

.
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It protects it from bugs, rain, mud whatever during transport to the butcher. If its cold out I'll leave it on, if its warm it comes off asap.
 
Congrats on the deer.

This stew is awesome. I started with this recipe and modified to suit the family's palate - spicier and hotter. I rarely follow measurments, eyeball quantities for balance and taste as things are cooking.

3 lbs. of venison or mosse (or more if you like really meaty stews)
1/2 tsp. Salt (I like more)
½ tsp. Pepper (...or more)
2-3 garlic cloves crushed (...or more)
½ tsp. Curry (or a little more)
1 pkg. Lipton onion soup mix
4 cooking onions chopped
4 stalks of celery chopped
3 – 4 med. carrots chopped
4 – 5 cubed potatoes (Russets are nice)
1 can (28oz) diced tomatoes
2 tbsp. Oil
1 cup red wine (..or more ;))
2 cups water
½ cup of hickory smoked BBQ sauce (or to taste)
1 cup of frozen peas (add in the last minute as they cook really fast)

In a very large pot, brown meat in oil. Cook in batches. Add all other ingredients and cook on the stove for 1 to 1 ½ hours at medium low to low or until the meat is tender and the potatoes are cooked. I like a thick stew, if you like thinner, you can add more water or wine.

Eat with some fresh, homemade bread.

These freezes well and tastes even better the next day.
 
SuperCub said:
Why do people like to leave the hide on?

It's easier to skin warm, cools the meat faster and is easier to clean with the hide off. You go to an abattoir and the hide off is one of the first steps.

.
Click to expand...

I agree SuperCub.

One of the best tips I've used is to leave salt out of your recipe, add it after cooking instead.

My usual marinade consists of: olive oil, sesame oil, vinegar(balsamic is best), maple syrup, beer, garlic, rosemary and a little (real)soy sauce(ok, I know that's salt, but a just a little doesn't hurt).

Adding some chopped bacon into a stew also works well. Congratulations and enjoy!!!
 
The front shoulder meat that most would put in the grinder for hamburger. I found out is not the greatest idea.
A friend slow cooked the entire meaty shoulder for about an hour at 350 degrees F.. and shaved the meat off the bones and it was as tender and deliciouse as can be. I was very impressed.:)

It was rare with no blood, but very tender and tasty. Try it!..:cool:

I thought late season Niagara was mostly antlered deer?..:eek:

Good going none the less, congrats for some good eating.
 
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