Officers'Wife
Member
Marinate in milk? Interesting! I'll have to try that. Thank you!
Favorite use of deer meat?
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andrew, what I do for jerky is a marinade of black pepper, soy sauce or teriyaki sauce (sometimes both), some garlic powder (or just crush some cloves in the marinade) and whatever spices float your boat... Teriyaki will give it a sweetish flavor although barely detectable, I personally can't stand sweet meats. Mainly, it's pepper, salt, and garlic and/or onion for me. Sometimes I like to heavily season it, sometimes I like to let more of the meat flavor come through. I cut it really thin, seems like the thicker pieces, while not "spoiled" get a slight "soured" flavor/smell to them, not desireable but not worth throwing it out over. My marinade has to taste good by itself before I'll put meat in it, if it's overpoweringly salty, the meat will be too salty.
yes, most biscuits have buttermilk in them, but not all. Really depends on who made them. Good biscuits and gravy is to die for, sadly most folks skimp on their gravy and it isn't what it should be...
Smoked jerky sounds awesome, guess I need to get around to building that smokehouse!!!
also, would love for someone to share a dry sausage recipe (something like a summer sausage?)
In Wisconsin if you hunt in the North woods I would do this to take away the "gamey smell" but if you hunt farmland like I do I have never had a reason to do this..... it's all about what the deer eat
I used to do the same but now use Jerky Fixin's I can get it at Gander Mountain for $1.99 for 3bls of meat and it tastes great and it's made right here in my home State.
http://wildlifeseasoning.com/Wildlife_Seasonings/Jerky.html
There original, pepper and Cajun are my favorites.
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Andrew Leigh
Member
A traditional local jerky recipe would be;
Grape vinegar
Rock salt
White pepper
Roasted and cracked corriander seeds
We would have vinegar on the meat and then sprinkle each layer of meat with the rock salt, whire pepper and cracked corriander. This would be left overnight and hung the following day. With the modern day jerky driers I would doubt if the vinegar is necessary but it does act as a solution to dissolve the other spices.
An alternate to vinegar would be Worcester Sauce, but marinade for much less time, a couple of hours. I suppose much like soy or teriyaki.
I like the soy idea, will give that a bash this time around.
So the traditional jerky recipes are not dissimilar from ours. By the way I am told that we are the only ones that use the toasted cracked corriander seeds in both our jerky and sausage, try it on a piece or two next time out.
Grape vinegar
Rock salt
White pepper
Roasted and cracked corriander seeds
We would have vinegar on the meat and then sprinkle each layer of meat with the rock salt, whire pepper and cracked corriander. This would be left overnight and hung the following day. With the modern day jerky driers I would doubt if the vinegar is necessary but it does act as a solution to dissolve the other spices.
An alternate to vinegar would be Worcester Sauce, but marinade for much less time, a couple of hours. I suppose much like soy or teriyaki.
I like the soy idea, will give that a bash this time around.
So the traditional jerky recipes are not dissimilar from ours. By the way I am told that we are the only ones that use the toasted cracked corriander seeds in both our jerky and sausage, try it on a piece or two next time out.
Captcurt
Member
Oh Crap!
I forgot TACOS.
I forgot TACOS.
Hondo 60
Member
My favorites?
1. Summer Sausage (sorta like hard salami)
2. Venison sticks - same thing only smaller around
3. Jerky - used to be my fav, but it's hard to eat with no upper teeth (even can pull the dentures out.)
1. Summer Sausage (sorta like hard salami)
2. Venison sticks - same thing only smaller around
3. Jerky - used to be my fav, but it's hard to eat with no upper teeth (even can pull the dentures out.)
Andrew Leigh - American chili is a very subjective thing. Nearly EVERYONE has a different idea about what chili should be, there's probably tens of thousands of recipes. Some like it hot, some not, some prefer it insanely hot. With beans, without, many kinds of beans. Many kinds of meat, some even meatless.
"Chili" is more of a food classification, like "soup", rather than one specific dish and recipe. Contests called chili cookoffs are common, with countless different recipes represented.
I've had chili in New York that was more like spaghetti sauce with beans in it! That was just disturbing.
"Chili" is more of a food classification, like "soup", rather than one specific dish and recipe. Contests called chili cookoffs are common, with countless different recipes represented.
I've had chili in New York that was more like spaghetti sauce with beans in it! That was just disturbing.
haha, one of my buddies from california makes what he calls "real chili" and we argue over it to no end, but yeah, it's a little like spaghetti sauce too. He calls mine "soup" and I call his "ketchup" haha It's not bad, just the texture is not what I'm used to.
okiewita40
Member
My favorite way of eating bambi is 1 pound of ground venison and 1 pound ground pork sausage. Mix them together in a big bowl. Make into hamburger patties and grill them. Then cover them with pepperjack cheese and BBQ sauce.
Makes for the best burgers I have ever eaten.
Makes for the best burgers I have ever eaten.
Lloyd Smale
Member
little trick for you guys that maranade. I shoot alot of deer and really like back straps on the grill. What i do with mine is clean them up real good and vaccum pack them. When i do ill sprinkle them with montery steak seasoning and a little ranch or french dressing and vaccum pack them allready with the maranade. I think the vaccum packing helps get the flavor deaper into the meat and it makes it easy as all you have to do is take them out the day before you want to eat them and there ready to go. You can do this with any maranade recipe you have.
Arkansas Paul
Member
I'm different than a lot of folks around here. I actually like the gamey taste of venison, so I don't do marinades. The only exception is when I grill whole backstraps. Then I like to marinade but it's thick enough that you still get the taste of the meat.
A guy told us once that he knew how to marinate deer to where it tasted just like beef. To which my dad replied, "If I wanted beef, I wouldn't get out of bed at 4:30 in the morning and freeze my butt off in a deer stand. I'd buy beef."
My favorite thing to do is pan fry it with a little salt and garlic powder and a whole lot of black pepper.
I also like chili and stews. I tried making fajitas with thinly sliced deer steak once and didn't care for it.
The #1 thing to keep in mind with venison IMO is to not overcook it. To me, nothing is better than well cooked venison. And nothing is worse than overcooked venison. And it doesn't take long to overcook it.
A guy told us once that he knew how to marinate deer to where it tasted just like beef. To which my dad replied, "If I wanted beef, I wouldn't get out of bed at 4:30 in the morning and freeze my butt off in a deer stand. I'd buy beef."
My favorite thing to do is pan fry it with a little salt and garlic powder and a whole lot of black pepper.
I also like chili and stews. I tried making fajitas with thinly sliced deer steak once and didn't care for it.
The #1 thing to keep in mind with venison IMO is to not overcook it. To me, nothing is better than well cooked venison. And nothing is worse than overcooked venison. And it doesn't take long to overcook it.
yzguy87
Member
Deer sticks, jerky and roast in the crock pot with mushroom gravy.
Take your pic man. You can do anything with it. My favorite is texas backstrap which is backstrap stuffed with pablano pepper, onion, and pepperjack cheese and wrapped in bacon and grilled. However, we use way more ground because you can do so much with it. You can make meatloaf, spagetti, burgers, chilli, dirty rice, on and on and on.
Arkansas Paul
Member
Holy crap that sounds good.
When its done right it is the best. I like to use a sharp fillet knife and take a piece of strap about 8in long and basically cut while turning the backstrap making it a 1/2 in thick flat piece then roll it back up with the stuff rolled up in layers.
Arkansas Paul
Member
That is gonna happen. That would be a good recipe to use with beef as well if you didn't have any venison on hand.
Speedo66
Member
I have a Polish butcher cut up my deer. In addition to the usual cuts, he also smokes some venison jerky, and venison kielbasa, which is a form of sausage. Since it's smoked, it's ready to eat. It's also delicious and freezes well.
grubbylabs
Member
You can marinade your meat without making it taste like beef, the whole point is adding seasoning is to in hance the flavor, not change it altogether.
don't get me wrong, I like venison, but after a couple of years of eating it as your only red meat, different things to do with it are mighty appealing...
I like the stuffed backstrap, haven't thought of that one yet!
Thanks for all the good ideas, keep 'em coming! haha, I can't wait to try some of them, we've been working too much on the farm the past couple of days to do much of anything fancy in the kitchen, but it's coming!
I've probably got 3 whole deers butchered in the freezer now! It'll be nice to experiment with some of your ideas!
I like the stuffed backstrap, haven't thought of that one yet!
Thanks for all the good ideas, keep 'em coming! haha, I can't wait to try some of them, we've been working too much on the farm the past couple of days to do much of anything fancy in the kitchen, but it's coming!
I've probably got 3 whole deers butchered in the freezer now! It'll be nice to experiment with some of your ideas!
Lloyd Smale
Member
kind of my thoughts. Most years venision is the only red meat we use. Very little beef. I like the taste of venison just fine myself but it would be pretty boring to eat all of it pan fried without seasoning.
SleazyRider
Member
Thanks, BigBore, I'll give that a try and report back ... if I'm lucky enough to get a shot at a deer this season, that is! Didn't even know they made spicy V-8.
Officers'Wife
Member
Hi Lloyd,
All it takes is a little imagination and a lot of experimentation. One year I made the mistake of cutting shoulder meat in thin slices, steaming it until tender then wrapping it in a spiral with bread dough and baking the result like roll up dinner rolls.
Now during harvest time the men insist on having it prepared for "field meals" as you can wrap them in aluminum foil and put them on the exhaust manifold for a round to heat them up.
All it takes is a little imagination and a lot of experimentation. One year I made the mistake of cutting shoulder meat in thin slices, steaming it until tender then wrapping it in a spiral with bread dough and baking the result like roll up dinner rolls.
Now during harvest time the men insist on having it prepared for "field meals" as you can wrap them in aluminum foil and put them on the exhaust manifold for a round to heat them up.
Officers'Wife
Member
There isn't a farmer alive that hasn't used an exhaust manifold for a mobile stove. One employee keeps them on the manifold until the bread is very nearly 'toasted.' But it keeps the men happy and the machines rolling.
Keep in mind that I come from a loooong line of farm women. Keeping working men fed in the field is part of the definition. As I said before, the venison rolls were a mistake that I never should have tried.
Keep in mind that I come from a loooong line of farm women. Keeping working men fed in the field is part of the definition. As I said before, the venison rolls were a mistake that I never should have tried.
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