HELP(~: I need DEER recipes!!

I have been hunting for @ 30 or so years.

In all that time I have never had anyone else process or butcher my deer harvest. *(I also did a bison once. )

The back-strap aside from the tenderloin is the prime portion. Small steaks from the tenderloin back-strap are best to bread.

*edit to add

The tenderloin is something special. I don't typically do anything with it. I give it to my parents and let them prepare it for themselves.

While raw, it's so tender you can probably pinch it in two with your fingers.

:jay:

You must go slow with venison....

The reason venison is so lean, is because unlike beef, venison has very little fat.

After skinning the animal, the fat is discarded, because if left on the carcass while hanging, the fat can induce a gamey flavor into the meat and there is very little of it to begin with already.

90% of the time people try venison and dislike it is because of improper butchering technique.

You must remove all fat, tallow, bloodshot meat and fouled surface area as well as glandular material found within those substrates, from the carcass as and while the deer hangs.

Also, Instead of fat, venison has more tallow, which is what wax is formed from.

wow..sounds amazing, thank you for sharing. I have no idea which parts I will get, they are coming this week.I'm gonna try the pinch test though.

And, everyone else is helping me feel more prepared to do this right.

lol.

The pinch test......heh. funny.

Another way to put it is you could cut raw tenderloin with a fork, with very little to no effort whatsoever.

The tenderloins are located within the body cavity on the stomach side of the spine. There are only two. They are torpedo/pontoon shaped when removed and only about 10-12 inches long.

A lot of people confuse them with the backstrap which is the tender muscle meat that runs the length of the spine on the outside of the carcass and while the backstrap is tender, it it isn't nearly so as the tenderloin. (but it's still very tender.) The backstrap is typically semi cylindrical like a pool noodle in shape and size and one whole uncut side of backstrap is about 3 feet in length.

Here is a rough reference of venison cuts of meat.
[link to a57.foxnews.com (secure)]

Very cool!! thanks. :)

On the grill

Around 1-2 min each side

Rare to mid rare is perfect

Get dem juices girl!

Salt, pepper, garlic, paprika.

Look into brazing tough meat

5 stars

Does any reindeer left for Santa?

Spicy jerky for preps us good.

Buy the LL Bean Game and fish cookbook.

It has lots of wonderful venison recipes.

Crock pot with some potatoes and carrots, onions and whatever flavor of seasoning you like. (I like garlic, basil, parsley)

The slow long cook will get the gamey taste out.

don't over cook it

Steaks go on the grill. Cook them as you would beef, for the most part. Cook them for less time, deer is lean. Some people add bacon, I like to cook mine with onions.

I find cranberry sauce goes very well with deer.

I also like deer schnitzel with peppers, onions, and mushroom gravy. Add potato pancakes and a good beer … and dammmmm!

If you get any ground make biscuits and gravy. Use goat milk for a real treat.

I like to cut into chunks. Just butter, salt, pepper, garlic.

Yummmmm