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Favorite use of deer meat?

Discussion in 'Hunting' started by hipoint, Aug 24, 2013.

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  1. hipoint

    hipoint Member

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    Just putting some feelers out there for folks favorite use of deer. I have depredation permits on my farm and we eat ALOT of deer here. To be honest we're getting burnt out on it, but it's practically free and we have to take them out anyways...

    My personal favorite is battered and fried, but I'm really anxious to get some more uses!
     
  2. Texan Scott

    Texan Scott Member

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    Jerky. OMG VENISON JERKY!
     
  3. Andrew Leigh

    Andrew Leigh Member

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    Definitely in a pie, it is well suited to this. Picked up an awesome recipe I tried last month. Can forward it if you want.

    Over this side of the pond we also like to cook it long and slow in a Dutch Oven.

    However venisons most popular use here is to turn it all into Jerky, we do jerky slightly differently. From the basic salt and white pepper and brown vinegar marinade to more complex arrangements that include roasted corriander seeds. Never met and American visitor that did not like our style of jerky. All the offcuts and little bitties are then minced, along with brisket for the fat content and mixed with spices to make two types of sausage. Both unique to S.A. The one is cooked fresh and the other is dried much like a salami and is also excellent as a high protein snack with a beer.

    I have eaten jerky made from the following animals (have not shot them all). Elephant, Buffalo, Kudu, Eland, Impala, Springbuck, Ostrich, Warthog, Giraffe, can't think of others at the moment. Elephant and Buffalo jerky is excellent by the way and ranks as my favourites, very difficult to get hold of though.
     
    Last edited: Aug 24, 2013
  4. hipoint

    hipoint Member

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    hahaha, no jerky here. I can't be trusted. I WILL eat jerky and only jerky until it is all gone and then my teeth hurt for a week.


    Hmmm, never thought of a dry sausage with it, something like a "summer sausage" I would imagine...

    thanks for the recommendations so far! I probably shoot 1-2 deer a month, could take more but I just get so tired of cleaning them. Anyhow, that seems to keep them beaten down enough to not cause us huge issues. My point is, yeah, we have alot of deer meat. I obviously give quite a bit of it away, but we are very excited to hear some new recipes.

    I checked the recipe sticky, copied and pasted a few to my desktop recipe book.

    Thanks!

    andrew leigh, I'd love to get a copy of the pie recipe if you don't mind sending it! That would be really neat using a foreign recipe for our local deer!
     
  5. horsemen61

    horsemen61 Member

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    i love it fried :D:D:D:D:D:D
     
  6. ColtPythonElite

    ColtPythonElite Member

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    Ground and ran thru a jerky shooter.
     
  7. dacavasi

    dacavasi Member

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    Man, not sure what you guys are shootin' but here in TX there ain't no substitute for marinated and grilled, backstrap or hindquarters, either one. I would agree though that a slow cooker recipe (100's out there on the web) will also do the trick with little prep work...
     
  8. tarosean

    tarosean Member

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    Venison Chili my friend.
     
  9. Lloyd Smale

    Lloyd Smale Member

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    venison subs. I take a frozen chunk of meat and slice it real thin with a razon knife and fry it in butter with onions, mushrooms and peppers, and crushed garlic and put it on a loaf of french bread with american and cheddar chesse melted on it. I cant picture a better tasting meal. Im also a big fan of cube steaks. I have a cuber for my grinder. take a cube steak drench it in flour cook in butter and also make a batch of fried potatoes with lots of onion and put it all on a plate and laddle sausage gravy over the hole mess. Its a meal fit for a king. then again backstraps on the grill are hard to beat too.
     
    Last edited: Aug 24, 2013
  10. ole farmerbuck

    ole farmerbuck Member

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    It's early Lloyd but that post makes me hungry!:)
     
  11. buck460XVR

    buck460XVR Member

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    Jerky can make a big piece of meat small very quick and folks seem to never refuse it. My favorite lately is a 50/50 venison/pork seasoned "breakfast sausage". Works well just the way it is, but also makes great Sausage gravy and meatballs and gravy. Cheap Pork steaks/roasts make for the best mix for the lean venison. Took me a while to find my preference to the level of seasonings, but I now make it in twenty pound batches.
     
  12. Odd Job

    Odd Job Member

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    Like Andrew Leigh says, biltong is simply irresistible. Jerky is not biltong, properly made biltong is far superior!
    I haven't had buffalo, elephant or giraffe but the rest I can vouch for. Also kalahari chicken biltong with lemon and black pepper.
    I am drooling here just thinking about it! Droe wors and cabanossi, also very good.

    Edit: here's a nice piece of beef biltong a mate brought me from SA a few years back. That's a nice size!

    [​IMG]
     
    Last edited: Aug 24, 2013
  13. MCgunner

    MCgunner Member

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    It's Texas...chili, of course. I also like 50/50 sausage.
     
  14. 3212

    3212 Member

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    We do a venison stew in the crockpot,pure venison burgers,steaks on the grill and bologna.
     
  15. Carmmond

    Carmmond Member

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    We get most of ours processed into Ring baloney, Brats, Cheese Hotdogs, Sausage and Bacon all of it’s to die for. Oh and I also make our own Jerky on the smoker.

    [​IMG]
     
  16. SleazyRider

    SleazyRider Member

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    I'm with you on that! Give me a big pot of venison stew that I can draw from all week, simply microwaving smaller portions on the re-heat and serving it up with a slice of bread. Contains all your veggies and protein in one easy, quick meal; and portable enough to put in your Thermos. Add some tabasco and you're good to go!
     
  17. burrhead

    burrhead Member

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    I have a marinated backstrap thawing in the fridge right now. This evening it'll get wrapped in bacon and put on the grill. I use a meat thermometer and cook to 145-150, slice in ¼ inch rounds and drag them through horse radish. Yum!

    The tenders get the same treatment as above, sometimes the straps become chicken fried, the hams turned into roasts. Everything else ground into breakfast sausage (with pork), smoked sausage, dry sausage, and chili meat.
     
  18. BigBore44

    BigBore44 Member

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    +1k on the stew. I never get tired of leftover stew and it gets better everyday.

    Sleazy, instead of Tobasco on the side or in the stew, I use one quart of regular V8, and 1 quart of Spicy V8 as my liquid for the stew. Really gives it an awesome kick and adds more nutrition also. Try it some time. Let me know what you think.
     
  19. Art Eatman

    Art Eatman Administrator Staff Member

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    I like to barbecue a ham. Whatever's leftover after a party goes into stew.

    Google for "romertopf". You can make tough meat quite tender with one of those in making a stew.
     
  20. Patocazador

    Patocazador Member

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    I was in So. Africa in the '80s but never had biltong but country fried warthog steaks were out of this world.
    I love deer jerky (who doesn't) but we eat deer mostly by just cutting it into steaks and cooking on the grill or under the broiler .. just like beef. Only garlic and some pepper and done med-rare. Makes me drool right now.
     
  21. Texan Scott

    Texan Scott Member

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    Chili, of course, but I can't in good conscience put the man up to feeding his family chili 8 times a week. :evil:

    My wife makes meatloaf with it, draped in bacon....

    Don't y'all have Hunters for the Hungry where y'all are? Price of beef being what it is, 5 or 6 deer run through the grinder and packed in 2-lb tubes will add good lean meat to a LOT of poor families' tables.
     
  22. snakeman

    snakeman Member

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    Steaks either mesquite grilled or stuffed with jalapeno sliver and cream cheese broiled. Or JERKY!
     
  23. MCgunner

    MCgunner Member

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    Yeah, I hunt for the hungry, me and the wife. :D
     
  24. Double_J

    Double_J Member

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    Put the hind quarter in the oven with a couple of cans of consume' for liquid. Stuff the meat with onion, garlic, olives, jalapeno's, and more garlic, cover in lemon pepper and cook till done at 250 degrees. Serve with french bread. Backstrap is cut into small medallions and dredged through flour and pan-fried. The rest can be cooked in the oven, made into chilli, or smoked as needed.
     
  25. Captcurt

    Captcurt Member

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    Love it!

    I cook neck roast in crockpot with onion soup mix. Great on a bun with or without Sweet Baby Ray's. Run a few batches of summer sausage, and jerky. But fried with biscuits and flour gravy gets the biggest nods. My daughter was gone for 2 1/2 years. We flew her home for Christmas and first thing that she wanted to do was shoot a gun. The first thing that she wanted to eat was venison.

    That's my girl.:D
     
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