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Deer dishes!

P

Peyton_Brewer

Member
Joined
Sep 23, 2018
Messages
51
I love seeing deer hit the ground, but can we get some pictures or explanations of our favorite ways to fix up some venison or wild game?

Ready gooooooo!!!!!!


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Quartered onions broken up and dropped in the bottom of a slow cooker. Worchestershire sauce and pepper. Put a roast on top you can wrap it in bacon or not your choice. Then add 2 cups beef stock. Slow cook depending on size I normally try around three hours so its still medium rare. Mash potatoes with some roasted garlic. When the roast is done take the dripping from the pan add some red wine in a pan and reduce it down. Can add some starch or flour to make it a thicker gravy.

So good.
 
Kill deer.

Remove backstraps

Cut into strips.

Fire up camp stove.

Butter 10" cast iron skillet.

Montreal's Steak Seasoning.

Medium rare.

Best served on a chilly mid-morning with coffee and eggs from the tailgate of a '96 Chevy Blazer.

I like this "victory meal" better than anything else.
a045d4b3f6565f63d52720bc5340dc81.jpg


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My wife, Jenny and I have been making Deer-B-Que for about as long as I have been deer hunting and that's been quite awhile. I don't think it's any exact way that it has to be done. In fact each batch that we make turns out different but always as good as anyone could imagine. It's great on an open bun or hamburger style, with sliced tomato, pickles or anything else you would care to dress it up with. It's my main mid day meal when I'm hunting. I use a small single burner propane stove to heat a portion up in a pot. Once it's warm, I shove it over to one side, drop a slice of bread in the pot. Then drag the Deer-B-Que up on it. I like to add pickles & Jalapeno pepper slices then cover it with another slice of bread. I eat it straight out of the pot while sitting on my trucks tailgate. Good stuff.

We almost always use deer shoulders. In fact we wrap and freeze the shoulders in pairs, just for Deer-B-Q. We have a very large Magnalite dutch oven style pot that will hold up to 6 shoulders, depending on the size.

After seasoning them with Tony's season, black pepper and garlic powder, we put the whole shoulders in, add water and cook in the oven at 350 degrees. You need to let them cook down to where the meat falls off of the bone. Be sure not to let the pot dry out. Add water as needed.

When the meat is done you can actually grab a bone and twist as you pull and it will separate from the meat as clean as can be. The next step is to place chunks of meat on a cutting board and using an electric knife start shredding the meat until there are no lumps. Take all of the finely shredded meat and add it to a mixing container. We use a big canning pot that holds about 4 gallons.

As you put the shredded meat into the mixing pot start adding the ingredients.

This is basically what we use but you can really add anything that you would like. We start off with Bar-B-Que sauce, pure 100% pineapple juice, brown sugar and Jalapeno pepper slices. We season with Tony's seasoning, black pepper and garlic powder. Of course you need to constantly stir the pot as you add the ingredients and seasoning. As to how much of each to add, that will be a personal decision that comes from trial & error and experience. You just taste as you go, keep adding what you want and as much as you think you need. You are going to find the mix is pretty thick. We add the liquid from the pot to thin, it also adds more flavor.

We usually have about 3 gallons of meat from an average of 5 shoulders. Give the Deer-B-Que time to absorb all the seasoning and ingredients before freezing. We like to leave ours in the refrigerator for about 24 hours. Then we stir and taste. If needed, add more seasoning before freezing in individual freezer, zip-loc-bags.

It's really handy for a quick meal, that's about as good as anything you can find.
 
WHW said:
My wife, Jenny and I have been making Deer-B-Que for about as long as I have been deer hunting and that's been quite awhile. I don't think it's any exact way that it has to be done. In fact each batch that we make turns out different but always as good as anyone could imagine. It's great on an open bun or hamburger style, with sliced tomato, pickles or anything else you would care to dress it up with. It's my main mid day meal when I'm hunting. I use a small single burner propane stove to heat a portion up in a pot. Once it's warm, I shove it over to one side, drop a slice of bread in the pot. Then drag the Deer-B-Que up on it. I like to add pickles & Jalapeno pepper slices then cover it with another slice of bread. I eat it straight out of the pot while sitting on my trucks tailgate. Good stuff.

We almost always use deer shoulders. In fact we wrap and freeze the shoulders in pairs, just for Deer-B-Q. We have a very large Magnalite dutch oven style pot that will hold up to 6 shoulders, depending on the size.

After seasoning them with Tony's season, black pepper and garlic powder, we put the whole shoulders in, add water and cook in the oven at 350 degrees. You need to let them cook down to where the meat falls off of the bone. Be sure not to let the pot dry out. Add water as needed.

When the meat is done you can actually grab a bone and twist as you pull and it will separate from the meat as clean as can be. The next step is to place chunks of meat on a cutting board and using an electric knife start shredding the meat until there are no lumps. Take all of the finely shredded meat and add it to a mixing container. We use a big canning pot that holds about 4 gallons.

As you put the shredded meat into the mixing pot start adding the ingredients.

This is basically what we use but you can really add anything that you would like. We start off with Bar-B-Que sauce, pure 100% pineapple juice, brown sugar and Jalapeno pepper slices. We season with Tony's seasoning, black pepper and garlic powder. Of course you need to constantly stir the pot as you add the ingredients and seasoning. As to how much of each to add, that will be a personal decision that comes from trial & error and experience. You just taste as you go, keep adding what you want and as much as you think you need. You are going to find the mix is pretty thick. We add the liquid from the pot to thin, it also adds more flavor.

We usually have about 3 gallons of meat from an average of 5 shoulders. Give the Deer-B-Que time to absorb all the seasoning and ingredients before freezing. We like to leave ours in the refrigerator for about 24 hours. Then we stir and taste. If needed, add more seasoning before freezing in individual freezer, zip-loc-bags.

It's really handy for a quick meal, that's about as good as anything you can find.
Click to expand...
We do a very similar thing with our neck roasts. Going to try some pineapple juice next time, thanks!
 
Slow cooked shoulders are great. I do the same (make bbq) with mine.

An easy and damn good crock pot roast idea if you’re into simple is a roast with one pack of ranch dressing mix, 1/2 pack of of Au Jus mix (I say 1/2 pack because it’s VERY salty), a stick of butter cut into tabs and whatever, if any, vegetables you want to add.
 
Oh and a quick awesome crock pot dish
Add meat
Put hot herdez salsa over the top Then add diced tomatoes until the meat is covered put it on high until the water turn orangish
put on med eat
when you get home from work I like it with tortillas we even make burritos like this.
Fantastic
Depends on if you want it hot or med if you want it hot use all salsa if you want it med use diced tomatoes to top it off

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Hard to beat backstraps on the grill. Cooked on the pellet grill till internal temp hits 130 then pulled and rested why the veggies cooked and finished with a 30 second reverse sear.backstraps.jpg
 
One of my favorites is to cut the loin into bite size pieces and wrap in bacon and cover in bbq sauce. If you wanna add a little extra twang drizzle some honey over it first


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Corned Venison

For 4 to 7 pounds (chunks) of venison:

10 cups water
5/8 cup Kosher salt
1/2 oz. Tenderquick
1 cup brown sugar
2 tbs. mustard seed
3 tbs. pickling spices (McCormick)
3 crushed garlic cloves

Bring all the above (not the meat) to a boil while stirring, then let cool and refrigerate.

Once cold add the meat and place all in a 1 or 1 1/2 gallon Zip Loc bag.

Lay bag in a pan and refrigerate.

Turn bag over once a day for 7 days

Remove, rinse, cover in fresh water and cook until tender.


Once desired tenderness is reached add cabbage or other veggies if desired and cook another 20 minutes (longer for potatoes).


Crock pot works well for cooking.
 
Two different recipes

® John Eberharts
Steak Recipe No. 2: Terriyaki Quick Fried Venison
This recipe also calls for cubed steak about 3/8-Inch thick (cut all fat cooking). If you don't have a cuber, you can pound any cut of venison tenderizes until It Is 3/8-inch thick. You will also need some sliced mushrooms.
Melt I/3 stick of butter In a 10-inch pan on a medium low heat
Once melted, pour three tablespoons of Teriyaki marinade into the with the melted butter.
Put the sliced mushrooms Into the pan, turn the heat up to medium, simmer for about 10 minutes (flipping the mushrooms every two minutes).
Once mushrooms are done, pour juice and mushrooms Into a bowl.
Turn the heat back to medium low and melt another 1/3 stick of butter pan, and once melted, pour another 3 tablespoons of Teriyaki marinade Once it starts to bubble, place the steaks (nothing on the steaks) In turn the heat down to low and cover.
Flip steaks after about three minutes and let simmer for another three Remove steaks and cover with mushrooms and sauce.
® John Eberharts


Recipe No. 3: Swedish Venison Meatballs
Although it is a little difficult, this one's to die for.
This recipe calls for a bit of time and:
2 pounds of ground venison 2 eggs
4 tablespoons butter salt & lemon pepper
1 cup chopped onion 3 tablespoons flour
1 cup bread crumbs 2 cups of chicken broth
1 cup milk 2 cups of half 'n half or cream
Melt 2 tablespoons of the butter In a large cooking pan and add the onion.
Cook until onion Is wilted. Pour onions and butter in a large mixing bowl and
add the milk, bread crumbs, eggs, salt and lemon pepper (to liking), and ground
venison, blend well. Shape into meatballs. Melt the other 2 tablespoons of
butter in pan and add meatballs. Cook over gentle heat, turning carefully so
they can brown evenly for about 10 minutes. Once brown, transfer them to a
large saucepan. To the small amount of fat left In the cooking pan, add flour
and stir. If there is no fat In pan, melt another 2 tablespoons of butter and mix
before adding flour. Once flour is mixed in, add chicken broth while stirring.
Simmer and stir for about a minute or so and add half'n half while stirring and
then let simmer for two minutes or longer.
Pour this sauce over meatballs In saucepan and bring to a slow boil. Ok, now
you can eat!
 
FletchDeep said:
Hard to beat backstraps on the grill. Cooked on the pellet grill till internal temp hits 130 then pulled and rested why the veggies cooked and finished with a 30 second reverse sear.
Click to expand...

That picture looks good enough to eat. Yum
 
I don't have recipe handy, but like John posted I corned venison once. It turned red and tasted like corn beef. For those who don't like the gamey taste, Corning eliminates it.
 
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