1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.

Art, got any good deer recipes?

Discussion in 'Hunting' started by twoblink, Dec 24, 2002.

  1. twoblink

    twoblink Well-Known Member

    Art, got any good deer recipes?

    My gf asked if I had any good recipes for like duck or deer. I said I'll ask those who hunt...

    And not just Art either; anybody got good recipes to share?
  2. Preacherman

    Preacherman Well-Known Member

    First, catch your deer. This involves being very TACTICAL (are you listening, Skunk??? :D ).

    Second, skin your deer.

    Third, joint your deer, and remove unwanted bones from meat.

    Fourth, grill it and eat it! :D :D :D
  3. sm

    sm member


    Marinate 24 hrs using Italian Dressing
    Apple and stick of butter in cavity of bird
    Spray with olive oil, bacon strips on breast side

    Using a charcoal "smoker" have the fire ready and watch the water pan level. Slow is the key.

    Sometimes I wrap in heavy foil, since duck has no fat keeps moist and doesn't dry out. I can do without the foil, if I watch it and have a good smoker to use.

    Variations: marinate in cranberry juice
    Use roasting pan in oven, again slow is the key

    Serve with brown rice, spiced pears, green beans and new potato
    Iced /Hot tea for me
    country fried apple pies for dessert. with black coffee
    Take nap...very important...savors flavor and moment

    Note: never owned a temp probe, couldn't tell you what temp.
    I use the "poke with pocket knife--yep it done" method .
  4. sm

    sm member


    cut into chunks and shake in a bag with flour and black pepper
    Bacon grease in cast iron skillet and fry til golden brown

    using the grease, make brown gravy, and serve with scratch biscuits, and the dozen eggs scrambled,, black coffee.
    variations: homemade fig preserves good on the side

    Again -Nap afterwards

    Little known fact , when eating this good, cholestrol don't count!!
    Cast Iron makes a difference
  5. twoblink

    twoblink Well-Known Member


    I skinned and deboned a deer up in Oregon a few months back. I had to saw off the head! Kind of cool. But yeah, I'm tactical enough to catch dinner..

    My friend makes these deer kabobs that are great. I think he uses an Italian dressing marinade as well..
  6. labgrade

    labgrade Member In Memoriam

    Best thing you can do for tasty venison is to not beat it up getting it out of the field.

    Dress cleanly, take proper care to avoid dirt, heat, etc. & just keep it cool/cold , dry & clean.

    BTW, I've never seen that adreneline has ever made any difference in taste. A dead-shot - DRT deer/elk tastes just the same as one that has run some.

    One thing is you can never go wrong with a crock pot.

    Any kind of "your choice" marinade in a brinkman-type smoker, use a pan of water to prevent drying it out, cook till done enough = works.

    Wild game is usually less fatty & requires you make sure it doesn't dry out while cooking.

    Really, your choice.
  7. cordex

    cordex Well-Known Member

    I've always thought that just a little salt or seasoned salt is all that venison really needs.
    A light marinade works well too.
    Seems that a lot of people I know try to cover up the taste of wild game - they want to make it taste just like corn-fed beef so they slather on the steak sauce and drown it in hard flavors. Something about that just doesn't seem right.
  8. sm

    sm member

    Making me hungry

    care of game
    light on the marinade
    keep from drying out
    still think the nap important tho'
  9. Art Eatman

    Art Eatman Administrator Staff Member

    I used to barbecue a whole ham, back in the days when I had way too many deer on my place. What I learned was to do a lot of basting, and control the heat.

    I'd start with the equivalent of "broil" heat from the coals. I'd baste and turn every three or four minutes until a good crust had started; usually some 20 minutes, mas o menos.

    I used tongs, no forks to puncture and release juices. No salt in the basting mix, either.

    My basting mix was whatever grocery store stuff was cheapest, and I'd then add whatever spices seemed "righteous". And some Lea&Perrins whigglewiggy and some butter and a little water. I'd keep it warm, there by the pit.

    I'd spread the coals down to the equivalent of about a 300-degree oven after the crust had developed, and turn/baste every 20 minutes or so. About the time I'd need another beer, I'd turn/baste. Gotta keep the cook lubricated, right?

    For a 10-pound ham (+/-), it would take somewhere between three and four hours to well-done but still juicy.

    Backstrap? Cut on a slight angle, to 1/2" thickness. Make up a cornmeal batter and add some mustard. Roll the little steaks in the batter and drop into boiling grease until done. Serious case of the yummies!

    Inner tenders? Cook slowly and gently over charcoal. Super splendiferous!

    The rest of a deer makes for deer-burger, chili-meat or sausage.

    Deer-burger has a synergy with tomatoes; makes some of the best spaghetti sauce you'll ever taste.

    :), Art
  10. Kcustom45

    Kcustom45 Well-Known Member

    I kinda agree with Cordex on this one. While there are several things you can do to enhance the taste of wild venison one of the best recipes I know of is to grill some tenderloin over a low flame with some seasoning and maybe some light marinating. I do however like A1 with almost all my meat.
  11. MitchSchaft

    MitchSchaft member

    I was just about to make a post asking how you guys like your backstrip cooked.
  12. MarineTech

    MarineTech Well-Known Member

    This isn't so much a recipe as it's a recommendation.

    Two words: Venison Sausage.

    I've got a local butcher that whips it up for me. Ground venison, garlic, fresh sage, fresh basil, and fresh thyme. It is absolutely out of this world. Great for breakfast with eggs or on a bun like bratts.

    Can't go wrong.
  13. sig970

    sig970 Well-Known Member

    Great recipes

    My wife is not wild about grilled deer meat. Here's what she does.

    Coat Meat in Krusteaz, Pan fry until medium rare. Place meat in a large dish. Cover with onion slices, and grated cheese, and then pour about 3/4 of a jar of your favorite Ragu sauce over it. Cover and bake for 45 min at 350. Comes out awesome
  14. Dave McCracken

    Dave McCracken Moderator In Memoriam

    For chops and steaks....

    Make a marinade of 4 parts soy sauce to one part Worchestershire sauce, add minced garlic and let the flavors marry for about 30 minutes. A little ground pepper can add a touch of fire, but go light for best flavor.

    Brush on venison (Works on chunks of cow too) and grill at medium heat. Serve when cooked medium or less. Well done venison mimics boot sole.

    Second choice, and Julia Child would kill for this recipe....

    While your chops or steaks are soaking in cold tap water, prepare a seasoned flour. I use Kosher salt and Old Bay Seasoning, being Chesapeakean. Drain, drench in the flour and saute in a large skillet with butter and olive oil, just enough to coat the bottom. Saute until brown on one side, turn over and saute the other.Don;t cook them past medium. At the end, add a pat of butter with a little minced or chopped garlic, about 2 cloves worth, and when that turns sort of translucent, deglase the pan with cooking sherry or Marsala. Serve on a heated platter with the pan drippings pooured over the chops.Don't expect leftovers...

    That last works superbly for tenderloin, but sometimes I prefer to slice the loin into medallions, wrap the edges with bacon, secured with toothpicks, and then brush with the marinade and grill lightly.

    Good sides with all the above include green salads, French Baguettes, green beans, and stir fried veggies and 'shrooms.

  15. Southla1

    Southla1 Member In Memoriam

    I like to take a medium roast (like the whole ham :D) stuff it with garlic, fresh tabasco peppers (cayenne if you cant get tabascos) rub it real good with Tony Cacherie's (http://cajunone.com/index.htm) more spice, I mean coat it on then put it in the fridge for a day or two. Take a black iron pot or a good maga-na-lite pot and put just enough cooking oil to cover the bottom and heat the hell out of it then drop the roast in it and brown it real good, when it smells burnt its about right. Then put a cap or 2 of Kitchen Boquet in the pot and add water to cover the roast. Cook it for 6 or 8 hours on a medium fire till its tender. Add water as needed. Makes a great gravy too. This will also work for a pork or beef roast too. I had to do 4 porks and 1 deer today (Christmas).

    For back strap I cut it about 1/4 to 3/8 thick, soak it in a bowl of milk in the fridge over nite, then take it out and roll it in the same flour and seasoning (Tony's will do) that the wife uses for her fried shrimp and oysters, and then fry it in a good hot oil, I mean hot now. If it's not hot it takes too long to cook and absorbs oil. I also whop it with that meat hammer before soaking it in milk.

    For deer sausage I grind the deer and the same amount in weight in pork (boston butt pork roasts do good for this). Mix them together, add salt, ground cayenne pepper, garlic powder, onion powder, and spread a mite of that accent over it then stuff it in the casings. To cook it just get a good mag-na-lite skillet or black iron skillet and put the sausage in it and cover it halfway with water on a high fire. Let the water boil out and punch holes in the sausage to let the juices out and add a lil more water to make a gravy, let it brown and eat.
  16. Redlg155

    Redlg155 Well-Known Member

    Coupla things to remember. For deer steak and roats you will want either a young buck or young doe. I've eaten some old does that tasted just as bad as a buck in the rut. An old rutty buck can definitely be some funky meat. A trick I use with older deer is to cook with grape juice and potatoes. So if at all possible try to find out how old and the sex of the deer. Otherwise turn the thing into sausage or jerky.

    As for ducks cooking them medium rare by grilling or broiling is my favorite. They tend to be a bit gamey if overcooked. A bit of orange glaze also helps.

    Here is a recipe that I got from a good freind that I've used for several years to make deer jerky. It also works very well with lean beef.

    1-10 oz bottle of Worchestershire Sauce
    1-10 oz bottle of Soy sauce. I ALWAYS use Kikomans
    1 cup Ketchup
    1 tbsp Tobasco
    1 tsp garlic salt
    1 tsp onion salt
    1 tsp cayenne pepper
    1 tsp salt
    5 lbs thinly sliced venison.

    Mix all ingredients. Dip slices of venison in marinade and lay in layers in a large bowl. Pour remaining marinade over meat and marinade in the refrigerator for 12 hours. Use a dehydrator for best results when drying and do not store in airtight containers until completely cooled. I like mine pliable and a bit chewy. Some folks like it a bit more dry.

    I know it seems like a lot of salt, plus the salt in the Soy Sauce, but it is necessary to inhibit bacteria growth and preserve the meat. It will definitely be more healthy for you than crappy store bought jerky with lots of artificial preservatives.

    Good Shooting
  17. Brian Maffei

    Brian Maffei Well-Known Member

    Sausage or jerky = :D

    I'm trying out a killer chili recipe with the venison my bro gave me.
  18. Gewehr98

    Gewehr98 Well-Known Member

    I always wondered how somebody else would do the cleaning, cutting, and cooking.

    Namely, Martha Stewart. Julia Child would be a blast to watch, and we know Iron Chef has no problem with recently-dead animals. But would Martha have enough cutesy and quaint little techniques and descriptions for a whitetail that's still steaming from the hunt on a crisp December morning?
  19. Chuck Dye

    Chuck Dye Well-Known Member

    I have much luck and fun on


    I must admit, tho, that I have not tried a single recipe! Every time I run a search there, I end up drawing elements that appeal to me from several recipes and winging it.

    Another "wing it" is a stuffed shoulder. Carefully bone a small shoulder and stuff it with a mix of dried fruits, nuts, and spices and herbs. I like this best when the fruits are home dried w/o any added sugar (hippy-dippy, whole earth, "natural" grocers have the equal, if you don't have homemade) and tend away from the tropical. I usually add a little nutmeg or allspice and tiny quantities of the more aromatic herbs like rosemary. The whole thing is marinated in a plastic bag in red wine or marsala, or a blend of the two. Squeeze the air out to keep the shoulder wet without having to use a huge quantity of wine. A half day to a day on the marinade is enough. Be sure to turn it over once or twice to ensure an even soaking. I have never had a recipe and never quantized anything when I do this, I just go with what is available and what seems good at the time. The stuffing is more a flavoring agent than a side dish, but can be a nice relish or chutney sort of accompaniment. Enjoy!
  20. Southla1

    Southla1 Member In Memoriam

    The trick to avoid "funky meat" is not in the type of deer shot but in the handling of the meat. The trick is to cool it as much and as soon as possible. When I shoot one my knife is in my hand to gut before the deer has quit kicking. As soon as he is gutted I drag him to the truck (or have some yung'uns do it if thye are nearby :D). If its anything over 50 degrees or the deer is in the sun, I move it out of direct sunlight and put those 10# bags of store bought ice in the cavity.

    Now an old buck or old doe is tougher than a yearling or a "Polka dot" :D deer, but the trick to over come that is in time cooked, for roasts, and steaks smothered down in onions and bell peppers, for grilling there is not too much to do for tenderness, but it can be ground for sausage.

Share This Page