Our uncle just got us a deer and it is being processed....not sure what all to do with the meat we will get!
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I've never had it but I'd be interested in trying it!
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We end up having a lot of our venison turned into sausage, which is pretty good. We like to take some of the back strap steaks though and wrap them in bacon and grill with barbecue sauce. Doesn't even taste like venison to me. We cook the bacon halfway first though, otherwise the venison would be too dried out by the time the bacon was cooked.
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is it being ground? we ate ground deer meat in anything that you'd use beef for... spaghetti, burgers, meatloaf. and deer cube steak is amazinggg. it's the only red thing i miss since giving up red meat and pork.
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If you get it ground you can substitute it for anything that calls for hamburger meat. It's much better in my opinion. As for steaks and tenderloin, you can cook them the same as beef steaks...they just need more oil. They are more dry than beef.
I don't have any special recipes. I just cook with it to save money on beef and because I like it better! Also it's fresh! No chemicals or weird unknowns that you get from store bought meat!
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We use it as beef all the time, ground deer, jerky, sticks, ect. are delicious. I'm not a fan of deer steaks, just too gamey for me but I can't get enough of the jerky!
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I am so jealous!!!! We have grilled like steak, made stew and jerky!
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we marinade deer loin in italian dressing + beef onion soup packets and grill it. SOOOO GOOOD and it takes all the gaminess out. Also my FIL makes the backstrap by sauteeing onions in butter, adding the backstrap, then adding a can of beer.
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You can use it in any way that you would use beef!
For steaks and roasts, though, I recommend soaking them in milk or buttermilk for 24 hours before cooking. It really helps make them more tender!
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Yum! Ditto on using it like beef. Deer sausage and jerky are excellent, too!
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My husband makes it according to a traditional Swiss farmer's recipe, marinated and slow cooked in herbs and red wine.
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We are getting it mostly ground, a few cube steaks, and the tenderloin butterflied into steaks. I have had deer tenderloin before, but never ground. Is it better in tomato sauces? I've heard of course that chili is one way to go, but we will have so much I will need to think of more ways to do it!
I'm super excited! We pick up on Saturday. We get a whole deer for 70 dollars (our uncle hunts for fun so he only asked us to pay for the processing)! Totally wild and so much less money than any other meat you can buy, natural or conventional.
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@Mrs. Sketchbook: awesome, I'm jealous!
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I only eat it from restaurants (just don't really have access to any to cook at home) and I recently had an AMAZING braised cut of venison. I don't know what part of the deer it came from, but a piece of bone was still attached...not much help, haha. Anyway, it was braised in some sort of herb-infused broth (probably beef or maybe chicken?) until it basically melted in your mouth and it was just sooo good. I wish I had an actual recipe for you, but maybe you can find one that looks good to you?
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Jealous! No suggestions, no one in my little liberal bubble would ever hunt.
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Like Danizaur said, substitute for hamburger meat. I've only eaten it in chili, didn't even know the difference til my mom's cousin told me!LOL!
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For the steak, I cut into pieces (think chicken nugget size) and then tenderize with a glass bottle. Then I marinade it in KC Masterpiece marinade (usually mesquite, but others are also good). Then cook it on a grill plate/griddle. So good.
I've also had really good deer burgers before, but don't have any experience making the patties myself. I assume it would work the same way.
We have some of ours turned into sausage with cheese and jalapenos processed into the sausage. It is SO amazing.
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I ground it and used it in anything I would use ground beef. I found that it was a great lean meat to cook with.
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