For a roast. Wash and trim all fat.Sprinkle liberally with Kosher salt and let sit for an hour or so. Pour a beer in crock pot, a little red wine, maybe some kinda meat marinade (dale’s, moore’s etc) and a couple of cloves of garlic or as much as you like. Sear roast in skillet till well browned and place in crock pot. Place bacon on top. Place some whole red potatoes and an onion(cut in chunks) in with roast. Cook till done and tender. Last one I cooked for 10 hrs on low. Don’t overthink it it’s really very easy.
Cube steak..Season flour with salt and pepper or whatever you like. I like Tony Kachere’s(?) cajun seasoning. Press flour firmly into meat. Brown till done in vegetable oil or Crisco or even better, lard. Remove from skillet and make gravy. Return meat to skillet, cover and let simmer.
Tender loin...treat just like pork tenderloin except don’t cook as long. Needs to be medium at it’s done’est. Too done and it dries out.
Deer has no fat “marbling” to flavor and self baste the
meat. To me, fat should be added to help flavor and keep from drying out.
Thank you! Hubby & I are grateful, and look forward to some tasty meals. Thanks again.
Hey, thanks for posting that recipe. I have a freezer full of deer and feral pig meat that my son shot recently and I had no clue what to do with the steaks. We had deer burgers yesterday, they were delicious, but I had no idea what to do with the roasts and steaks.