HELP(~: I need DEER recipes!!

grind it and mix in some cow fat, make burger out of it.

I don't own any cow fat, I do own duck fat though...prob not flavorable.

Well, it might not be the same, but I have heard elk and deer is similar kind of. My mums man used to shoot elk and we had elk meat with cranberry in a stew.

Tenderloin cut up into bites thn deep fried is good... if you're getting steaks, just make it up like a steak. Watch cooking too long, it can dry up fast and doesn't have anywhere near as much fat as beef.

The area the deer was taken in will affect the way its meat tastes... around here, surrounded by corn fields venison ends up tasting almost identical to very lean beef... further north, deer in the mountains have a move "woodsy" diet and will taste "gamier"...

If we make burger we add pork fat, some people add beef fat like someone above suggested.

Do not do that, cook them as you would a regular steak with your favorite seasonings. Remember deer is LEAN so only 135 internal temp for deer steak or it will be tough as boot leather. I usually go for about 3 min per side on a hot grill if they are about 1" thick longer if thicker.

Last Edited by popsawheelie on 11/21/2021 05:59 PM

Slow cook them steaks in butter with some onions!

[link to tpwd.texas.gov (secure)]

The slow cooked feral hog taco recipe also works well with deer.

I won a recipe contest with Venison Schnitzel.

I was back in the kitchen getting ready to present my dish, I dropped two of the pieces of venison on the mat, and the chefs wouldn't let me throw it away. They wanted it, to eat.

I made a lemon, butter, garlic and caper sauce that went over the venison.

Is served with spatzle, and I like asparagus with this dish....


It's an idea for ya!....

Marinade for Meat
½ cup coconut aminos or soy sauce, ¼ cup sweetener (sugar), 2 TB lemon juice, 1 TB olive oil, ½ tsp. Cinnamon, ⅛ tsp. garlic powder. Mix in a small bowl. This is excellent with pork, venison, flank steak; any cut of meat that requires marinating. Set aside some of the mixture for marinating during cooking if desired. Pierce both sides of the meat with a fork. Place meat in a large, resealable bag with remaining marinade and refrigerate for 6-8 hours, turning several times. Preheat grill to high heat. Remove meat from marinade, grill about 6-8 minutes on each side or until meat is cooked to desired appearance and temperature.

I use this for venison steaks. Don’t overcook the meat. 145* or so internal temperature is what you need but check to see if my memory is correct. This is an excellent recipe for game.

This one is great, and he has lots of other good ones too:

[link to honest-food.net (secure)]

rosemary is nice in the seasoning. make a flour seasoned coating cook in cast iron with butter

Not my recipe but a favorite.. it’s too late to get fresh hen or chicken of the woods but any mushrooms sautéed and thrown in the sauce will work.

Seared loin of venison with brandy cream sauce
Ingredients:

Meat
1 1/2 Lbs. Venison loin
Salt and pepper


Sauce
1 lb. Mushrooms of your choice cut into about 1 inch pieces
1 Shallot cut into small dice. You can substitute 1 tablespoon finely diced sweet onion
1/2 Cup brandy or cognac
3/4 Cup cream
1 Tablespoon dijon mustard
Salt and pepper
1/2 Teaspoon raw brandy or cognac


Directions:
Preheat oven to 425 degrees
Heat pan over medium high heat with 2 Tablespoons vegetable oil until just smoking
Liberally salt and pepper venison
Being careful not to burn, sear venison for about 30 second on all 4 sides
Place venison on an oven safe sheet or disposable pie plate and roast in oven for 8-10 minutes for medium rare

Sauce
Add 1-2 tablespoons of vegetable oil to the same pan the venison was seared in while still hot
Add mushrooms to pan while maintaining the medium high tempeature on the pan
Let mushrooms brown for about 3-4 minutes without touching pan - add Shallot
With wooden spoon stir mushrooms around and allow to cook for 2-3 additional minutes
Add brandy or cognac to a cup
Remove pan from heat
Keeping pan away from you add brandy or cognac and ignite
Place pan back on stove and cook till flames are out
Add cream and reduce by 3/4
Add dijon, salt and pepper
You can now add additional 1/2 teaspoon of optional raw brandy or cognac if you like

Noice!....

agree 1000%. deer and buffalo are super lean and should not
be treated like beef.

i love deer chili and maybe some tacos.

your favorite chili recipe will work fine with ground up
deer. they add a little pork fat (lard) to ground deer meat
around here.

Glad you got yourself a deer or someone gifted you some! I’ve got two tags I still have to fill!

Thank you!

Brilliant.

I have lemon, butter, garlic and caper... any things else, pan sautee?

yes! thank you.

Sounds tried and true. Thanks for your recipe. :)

Wow, they also used black bear meat.

First you need to understand venison and how it's
different.

Mixing it with something else is for pigs that can't afford beef.

It is lean...low fat content...also no antibiotics and other shit that ends up in beef so it will fatten up faster.

The flavor in venison is in the fat and basically any tissues that are white.

Strong or gamey flavor in the meat is determined by the amount of white you cook.

More is OK for stews n stuff you want to actually taste like venison.

Being so lean you have 2 ways of cooking it.
hot and fast.."very fast" or low and slow. (like crock pot or stew)

To get to know venison I would recommend to trim all white you can even if you end up with medallions, season them with salt and pepper, lay them up in a pan with just absolutely sizzling olive oil with some garlic.

Cook to rare....that's what venison tastes like.

Thank you. I have never cooked venison, and don't remember ever eating it. My background is a brief french cuisine profession, so all of the stew ideas seem perfect.

Yes, bread the meat and fry it, then make a pan sauce with the lemon, butter, garlic and capers....if you have some white wine that'd be good to deglaze the pan with after you remove the meat and before adding the rest....hit it with the lemon last, and not too much.

It's an easy, but satisfying meal....classic Continental Cuisine.

Your recipe sounds wonderful and easy to do.

The deer is to be delivered this week, I'm so excited I'll post my dish when its' cooked.

I love venison .. be sure and thank the lovely animal..

not similar at all.

like pray to the heavens before eating?

if you can ground it up make chili deer is to lean for me
but great in chili

I grind my venison without any fat at all.

I add my ground venison to onions sauteed in real butter till they clarify or begin to caramelize, then toss in the ground venison.

I also will add a variety of other spices like sage, garlic, oregano, pepper and such also with enough salt.

Sometimes I include a dash of Worcestershire or soy or even teriyaki.

If you are going to make a lean venison burger, just remember it won't shrink down like a beef burger and you should cook it in oil, butter or another fat and pre-season it prior to forming the patty. adjust the temp as needed. A lid to internally cook it might be necessary so you *dont turn it into a hockey puck, and keep the heat mid to low in the skillet.