Deer steaks for non-wild game lovers

I find the trick to no gamey taste is:

1) Kill the animal fast
2) Remove the guts as soon as you can
3) Hang for a day in proper temps
4) Butcher deer by de-boning. I do this myself to ensure I get what I want
5) Cut out fat and silver skin before wrapping meat
6) DO NOT OVERCOOK! I cook it rare, but medium rare is fine too. Wild game does not do well done very well - unless you like boot leather

I have cooked venison for people who I told it was beef because they "hate" venison. They loved it. I told them at a later date it was deer.
 
Gentlepeople... seriously, as real estate people say...


location, location, location...

I have a buddy that horn hunts exclusively in the sandilands of MB, and his deer even seasoned are almost inedible. I hunt in the grain/alphalpha/corn fields of the interlake, and can pull a round steak from the freezer, lay it on the counter till thawed, throw it on the BBQ with whatever sauce, and my non hunting in-laws love it.

If I get a deer in an undesirable feed area... that is what sausage os for...
 
Cook them on the rare side and let them sit covered for 5 minutes.

Letting them sit they absorb the juices and arent bloody for those who would not like a rare steak. My GF likes a steak on the well done side but had no issues eating my steaks from last season. (pics to come)

If you over cook them you will be sorry.
 
I don't tell people anything. I don't want them to know. I tell them if you didn't grow up eating it, you'll never become used to the wild taste.


Sometimes I don't know how many families I feed, but I wish it were less. We make sausage every few months, jerkey, pepperoni, on, and on, and on... Then again, no one is allowed over without bringing beer, so maybe its not a bad thing.
 
Dinner!

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A good marinade helps to. I use italian dressing, or a mix of salt, pepper, garlic, and a balsamic vinaigrette.

Just don't overcook it. The lack of fat will cause the meet to become dry and tuff very quickly when overcooked.
 
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