black_powder_Rob
Member
The back strap and neck, for about 2 hours while liberally applying the marinade for the first hour and a half. As for temp I keep the vents pretty well shut and don't use to much wood. It took me a few trys to get it right.
Favorite use of deer meat?
- Thread starter hipoint
- Start date
- Status
dubbleA
Member
My wife and I grind them up and make sausage out of them.
sorry, I was absent for a while folks! DubbleA, would you mind sharing your sausage recipe or is that some closely guarded secret that I'm making a taboo by asking for? haha
I've yet to be able to make my sausage taste worth a flip, it's not been bad, just not what I thought was "good". Also, I LOVE summer sausage, would love to learn how to make my own. We're building a smokehouse here on the farm, might as well since we're doing all this other stuff here...
I'll get on posting that turtle soup recipe, sorry I've been slack, just been fighting weeds here on the farm!
Thanks to all that have contributed so far!!!
oh, and since this is mainly a gun site, I just got a new toy, traded my .30-30 for a .30-06 in a savage 111 flavor... I'll miss the ol marlin, but it just made sense, I've already got a .30-06 that is scope only (browning a bolt) and the savage is irons only. Now I only have to worry about keeping ammo for one centerfire rifle. I'm already missing the "cool factor" of the marlin, but the savage makes more sense to have around... but MAN OH MAN that savage is a LIGHT little bugger and wow does it kick! My browning isn't bad, but this savage is a MULE!
I've yet to be able to make my sausage taste worth a flip, it's not been bad, just not what I thought was "good". Also, I LOVE summer sausage, would love to learn how to make my own. We're building a smokehouse here on the farm, might as well since we're doing all this other stuff here...
I'll get on posting that turtle soup recipe, sorry I've been slack, just been fighting weeds here on the farm!
Thanks to all that have contributed so far!!!
oh, and since this is mainly a gun site, I just got a new toy, traded my .30-30 for a .30-06 in a savage 111 flavor... I'll miss the ol marlin, but it just made sense, I've already got a .30-06 that is scope only (browning a bolt) and the savage is irons only. Now I only have to worry about keeping ammo for one centerfire rifle. I'm already missing the "cool factor" of the marlin, but the savage makes more sense to have around... but MAN OH MAN that savage is a LIGHT little bugger and wow does it kick! My browning isn't bad, but this savage is a MULE!
JFtheGR8
Member
I didn't read through all the posts so apologies if someone already covered this.
A crowd pleaser of mine has always been Italian venison sandwiches. Put a roast in the crockpot with a packet of Italian dressing mix, a jar of pepperoncini (salad peppers) and their juice. Put water in to cover the top and let it cook until you can pull the meat apart. Serve with provolone cheese on sub rolls and fresh salad peppers. Man I can't wait for deer season!
Posted from Thehighroad.org App for Android
A crowd pleaser of mine has always been Italian venison sandwiches. Put a roast in the crockpot with a packet of Italian dressing mix, a jar of pepperoncini (salad peppers) and their juice. Put water in to cover the top and let it cook until you can pull the meat apart. Serve with provolone cheese on sub rolls and fresh salad peppers. Man I can't wait for deer season!
Posted from Thehighroad.org App for Android
der Teufel
Member
I know mesquite has the reputation for being one of the best types of wood for smoking meat, but I hunt in Lee County, TX near the town of Lexington, which is where Snow's BBQ is located. A few years ago Texas Monthly magazine rated Snow's as having the best BBQ in the state! When I go there, all I see is stacks of oak wood for their smoking pits.
Officers'Wife
Member
There is quite a bit of difference between preserving meat with smoke and barbequing over a wood fire. Oak is the hands down choice for the latter due to it's heat output and slow burning characteristics.
When I first started smoking meat, I used mesquite. I find it to be very harsh and strong. I once smoked a turkey for 12 hours with mesquite, I found that the end of the day, I couldn't eat it. Everyone else loved it. But I had been exposed to too much of the smoke. I did enjoy the left overs the next day. So now I tend to go for the fruit woods, like apple or cherry. Pecan and Oak are also very good woods to cook with.
Arkansas Paul
Member
I agree Officer's Wife. Oak is the way to go. That or fruit woods like cherry wood or apple wood.
A lot of people use hickory and I don't like it either.
A lot of people use hickory and I don't like it either.
Officers'Wife
Member
I like hickory for smoke preserving, especially for making jerky and slab meat. I don't like to see it used for open fire barbequing mainly because it is more useful in other areas and we have far more oak available.
When my uncle was alive there was a neighbor that would bring him hedgeapple wood to run through his charcoal kiln. That guy claimed the charcoal was good for beefsteaks. As the old maid said when she kissed the cow, to each their own.
When my uncle was alive there was a neighbor that would bring him hedgeapple wood to run through his charcoal kiln. That guy claimed the charcoal was good for beefsteaks. As the old maid said when she kissed the cow, to each their own.
deer meat use
In order, I like the tenders, chops and jerky.
In preparing venison, I use the KISS principle. I am not a cook.
I slice the tenders or open up the chops, sprinkle some sea salt and onion-onion on, pack everything in butter & sear it at about 500 on the grill. I take them off rare and nuke them a little at a time till they are just rare of medium. Works for me.
In order, I like the tenders, chops and jerky.
In preparing venison, I use the KISS principle. I am not a cook.
I slice the tenders or open up the chops, sprinkle some sea salt and onion-onion on, pack everything in butter & sear it at about 500 on the grill. I take them off rare and nuke them a little at a time till they are just rare of medium. Works for me.
Lloyd Smale
Member
if you guys look for premaid sausage mixes try here http://www.askthemeatman.com/weekly_special.htm Best summer sausage and snack stick mix ive found and there fresh sausage mixes are real good too. there also an excellent company with GREAT product service. They will go out of there way to help you with any question or problem.
der Teufel
Member
I attended a large family party/reunion a couple of years ago where someone had taken venison and cut it into small pieces maybe a 3/4" thick and 1.5" long (rough measurements). They then paired each piece with half a jalapeño pepper and wrapped that combination in a piece of bacon. It was all secured together with a toothpick and grilled.
Even the folks who said they "couldn't possibly eat Bambi . . ." had to try it and went back for more.
For Ms. Officers'Wife — regarding differences in choice of wood for smoking v. BBQ — I defer to you on that topic. That's WAAAY above my pay grade!
Even the folks who said they "couldn't possibly eat Bambi . . ." had to try it and went back for more.
For Ms. Officers'Wife — regarding differences in choice of wood for smoking v. BBQ — I defer to you on that topic. That's WAAAY above my pay grade!
Elkins45
Member
The back straps usually get rolled in garlic and black pepper then grilled.
Big roasts are done in a pressure cooker or crockpot. If I plan on eating them as-is then I will add beef stew mix and some beef broth. Super yummynwith horseradish sauce! I just use plain water if I plan to chop and mix with BBQ sauce for sandwiches.
Other cuts are ground for jerky or snack sticks, chili or goetta. If you don't know what goetta is you're not alone AFAIK it's only sold as a commercial product (pork) in the area around Cincinnati. It's a mix of onion, steel cut oats and ground meat that's formed into loaves or rolls, then fried. it's often served with applesauce or a fried egg. I have come to love venison goetta. Here's a recipe-just substitute venison for the beef and pork http://allrecipes.com/recipe/the-sarges-goetta---german-breakfast-treat/
I also made ground venison buckboard bacon last year from 50/50 deer and pork loin. You make loaves, smoke them, then slice and fry. Outstanding! Here it is coming off the slicer:
Big roasts are done in a pressure cooker or crockpot. If I plan on eating them as-is then I will add beef stew mix and some beef broth. Super yummynwith horseradish sauce! I just use plain water if I plan to chop and mix with BBQ sauce for sandwiches.
Other cuts are ground for jerky or snack sticks, chili or goetta. If you don't know what goetta is you're not alone AFAIK it's only sold as a commercial product (pork) in the area around Cincinnati. It's a mix of onion, steel cut oats and ground meat that's formed into loaves or rolls, then fried. it's often served with applesauce or a fried egg. I have come to love venison goetta. Here's a recipe-just substitute venison for the beef and pork http://allrecipes.com/recipe/the-sarges-goetta---german-breakfast-treat/
I also made ground venison buckboard bacon last year from 50/50 deer and pork loin. You make loaves, smoke them, then slice and fry. Outstanding! Here it is coming off the slicer:
Last edited:
Officers'Wife
Member
Every year I end up allocated one ham per animal of each animal harvested. I wrap each ham, use a gravity system consisting of a five gallon water jug on a high shelf, to "inject" a mixture of saline, molasses and a powdered mix of various herbs and spices with a large bore needle into the femoral artery. After a few hours to "absorb" the mix the hams are smoked with a carefully proportioned mixed of apple, hickory and oak as well as a few green plants from the Jakobee swamp.I attended a large family party/reunion a couple of years ago where someone had taken venison and cut it into small pieces maybe a 3/4" thick and 1.5" long (rough measurements). They then paired each piece with half a jalapeño pepper and wrapped that combination in a piece of bacon. It was all secured together with a toothpick and grilled.
Even the folks who said they "couldn't possibly eat Bambi . . ." had to try it and went back for more.
For Ms. Officers'Wife — regarding differences in choice of wood for smoking v. BBQ — I defer to you on that topic. That's WAAAY above my pay grade!
This process has made "Bambi eaters" out of three Illinois Democrats, one self proclaimed vegetarian and a Catholic priest. It's not so much a matter of pay grade as circumstances throwing me into a family that regards producing food as a family calling.
OH_Spartan
Member
- Joined
- May 20, 2011
- Messages
- 274
I cube the entire deer. The loins and back straps become kabobs (love greek marinades), the steaks become crock pot stew. The rest get a little beef added and ground to burger. Spaghetti, chilli, goulash. Oh boy I hope I get a deer this year
Speedster00
Member
I slice my tenderloin down the middle and smear onion/chive cream cheese in it with garlic. Close it up and wrap it in bacon. Then smoke it. Its awesome..
@ officers wife... WOW, that is an intense system for marinade! hahaha, I work in the emergency room as an emergency radiology tech (that's what supports this nasty farming habit until it can support itself), might just have to liberate a few large bore IV's from the CT box and give that a whirl. If nothing else than to show my friends and freak them out 
Glad to have made your acquaintance mam!
Glad to have made your acquaintance mam!
Hondo 60
Member
Eatin it! - LOL
Used to be jerky, but diabetes killed my teeth, so I can't chew it anymore.
Snack sticks are great, so is summer sausage.
But really anything made with venison is good in my book.
kyle1974
Member
carne guisada.... I could eat it once a week for the rest of my life the way my wife makes it.
I slice the meat into one inch cubes (meat quality depends on who the company is 
). I wrap each piece in half a piece of thin cut bacon and pin them with a toothpick. Next, they go into a 9x13 glass baking pan and get marinaded for about 24 hours. My favorite marinade is a mix of Mt. Dew, vodka, a few fresh squeezed oranges, a little Worcestershire sauce, some garlic powder, pepper, and a little salt. After letting them sit in the marinade, they bake for about an hour at 350 degrees.
They taste absolutely delicious and make great finger foods for party's or get togethers. They are a hit around here and everyone is always asking me to bring them to events.
). I wrap each piece in half a piece of thin cut bacon and pin them with a toothpick. Next, they go into a 9x13 glass baking pan and get marinaded for about 24 hours. My favorite marinade is a mix of Mt. Dew, vodka, a few fresh squeezed oranges, a little Worcestershire sauce, some garlic powder, pepper, and a little salt. After letting them sit in the marinade, they bake for about an hour at 350 degrees.They taste absolutely delicious and make great finger foods for party's or get togethers. They are a hit around here and everyone is always asking me to bring them to events.
Officers'Wife
Member
@ officers wife... WOW, that is an intense system for marinade! hahaha, I work in the emergency room as an emergency radiology tech (that's what supports this nasty farming habit until it can support itself), might just have to liberate a few large bore IV's from the CT box and give that a whirl. If nothing else than to show my friends and freak them out
Glad to have made your acquaintance mam!
Hi HiPoint,
Thank you.
Rule of thumb, if you can use it on a human being it's too small. When I say large bore I rob the vet not the hospital. Jorvet brand is what works best for me. The trick is to "adjust" the heat of the smoke to the amount of fluid injected. It's a bit like a pinch of salt, you know what it is but you can't put in measurement form. Oh, don't forget to tie off the top of the artery.
- Status
