I love, LOVE, LOVE, Deer meat! Recipes look good. thx for posting
Venison sure doesn’t have a “bad rap” where I came from.. these rolling hills of Southeastern Ohio. We didnt ever call it “Venison”. To us it is deer meat and we eat a lot of it in these parts.
it is a good substitute for beef in all kinds of food combinations.
Now we’re talking! I’m gonna try this out in a few weeks.
My family loves venison. I often have friends give me the whole animal because their families don’t like it and I have 8 kids. We eat a whole deer in a few months.
I had a stretch where I made lots of venison meatloaf and when I finally made a beef meatloaf the kids wouldn’t eat it because it tasted funny.
My kids favorite is a corned venison roast. It is really tasty and if you don’t like the fat in a corned beef then a corned venison roast is your answer. I personally love the fat but the venison is just as good.
Not to knock venison, but elk is my favorite for tastiness.
It’s truly a shame for a trained chef to end up in San Angelo, TX. How many different ways can a chef prepare goat?
What’s the big deal, it tastes like chicken.
What’s the big deal, it tastes like chicken.
I love venison pie! Mmm Mmm!
“Inconsistent” best describes my opinion on venison.
I’ve been trying to solve this mystery for 35 years. Some deer are excellent. Some are inedible. Once, I thought the bucks age determined the quality of the meat. I have pretty much disproved this. Then I got the idea that rutting season hormones were responsible. No opinion on this one yet. My brother thinks that using a meat saw allows bone marrow to give it strong flavor. No opinion on this one.
What say you, fellow FReepers ?
I recently gave away 15 pounds of venison hamburger. It stunk the house up so bad, you couldn’t even make good chili. This was from what I considered an ideal specimen. {young buck, feeding on corn and soybeans, probably not overly stressed from the rut}
The folks I gave the meat to? They thought it was wonderful. Maybe they just said that to make me feel good. Maybe it really was good and I’m just too finicky.
BTW, in case you might ask, I am 69 years old and have been shooting and eating deer since I was 12 years old.
Those are good recipes.
I prefer my deer/elk steak rare.
Have you ever tried pepper cured venison? Its the best.
Or grind it up and mix with lots of black pepper and minced onions ( let it sit for a while in the fridge) and put in a sandwhich! Yummy!
7 more days and thwack! I am gonna arrow the first doe I see within 40 yards! I am soo ready!
It's essential to get the skin off within 1 hour to let the meat begin to cool. If possible rinse the chest cavity...and entire animal loading it in the truck.
Must be under refrigeration within 4 hours...8 being an absolute limit. The sooner the meat gets to 35 deg, the better it will be.
Had the season’s first fresh kill tenderloin a week ago today (opening day for bow in WI). We marinade in red wine, vinegar, or whatever is handy. Just for a couple hours. Then light grilling on each side and eat away. Perfect start to the season.
Actually, I did not shoot it. My bro-in-law shot it here. We have some land and plenty of deer/turkey. We built a butcher room in the lower part of one of the barns.
I’m anxious to try the cold brine. Never done that.
Dang, now I’m hungry...
M-m-m-m-m-m-m. Bambi.