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What is your best deer recipe - not fried

elk yinzer

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Oct 23, 2017
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State College, PA
As far as just plain, unadulterated deer, can't go wrong with reverse seared steaks/small roasts with a good pan sauce.

We also slice thin a lot of steaks for stir fry and cheesesteaks.

I'm big on Mexican food. I do tacos about a half dozen ways. We do tacos and/or burrito bowls at least once a week. Enchiladas, tamales, pozole once in awhile.

Chili quite a lot in the colder months both Texas style and Cincinnati style. I cook up big batches and freeze a bunch for later.

Bolognese sauce and meatballs.

We do a lot of things with shredded shanks, neck, and shoulders. Or just straight up with a good sauce and risotto. In addition to many of the Mexican foods we'll do BBQ sandwiches and a copycat recipe nacho from a local brewery with a super good cheese sauce and lots of banana peppers.

Gumbo and sauce piquante when I get a hankering for making a roux based stew.

Every year I make a batch of gyro meat with venison and pork fat. Good pita, and tzaziki sauce, terrific. Probably whip up a batch when I finally pick our first ripe tomato next week.

Hindquarter I turn a lot of it into pastrami and subsequently reubens.
 

Hardly_Hangin

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Jasper, Ga
Shoutout to @Nutterbuster and his deer roast video, this is my go to method for cooking my venison. Ive adapted it to my instant pot in lieu of the slow cooker but this has got to be the easiest most efficient way of doing venison.
Especially shoulders, pressure cooking them renders all that connective tissure and when you take the lid off the meat looks like a banana peel coming iff the bone

The best ive found (wether its venison or a beef roast) is to dry brine it overnight, season with S+P+GP, sear it on all sides, pull it out and deglaze instant pot with stock, then put the meat back in and pressure cook it. I do 20min / pound, add 20 minutes if its frozen.

Ill meal prep on sunday and eat probably 12-16 oz of roast for dinner every day

If you want to get fancy shmancy, smoke it on low heat (like 180) for 2 hours before you pressure cook it. Thats my go to method for pork butts.

 

weekender21

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Aug 19, 2018
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Hawaii and North Carolina
If you haven't made osso bucco with the shanks you have no idea what you are missing. I have instructed my wife that she can backstraps away to friends who are going to appreciate it but don't touch the shanks in the freezer
Bone in? I keep all my shanks but they’re off the bone and usually go in the crock pot. I’ll have to remember my bone saw next time…


Sent from my iPhone using Tapatalk
 

jiwhite86

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I’m a big fan of pan seared medallions.

Stumbled across using salt & pepper flavored pork skins as a “seasoning” a couple years ago and really like it. Just rub a chunk of trimmed backstrap with some olive oil, roll around in mashed up pork skins, and sear/reverse sear.
 

Nutterbuster

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Where the skys are so blue!
very year I make a batch of gyro meat with venison and pork fat. Good pita, and tzaziki sauce, terrific. Probably whip up a batch when I finally pick our first ripe tomato next week.
Right on. Thinking "goat" instead of "beef" is the key to good venison. I did gyros for the first time last season with homemade hummus, tzaziki sauce, and pita and it was sublime. I feel like Mediterranean dishes in general are probably perfect for venison.

I'm currently toying around with Indian dishes too. Eyeballing a recipe for goat that uses a coconut milk curry.
 

Sbrammer

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Nov 30, 2019
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Roanoke, Va.
Right on. Thinking "goat" instead of "beef" is the key to good venison. I did gyros for the first time last season with homemade hummus, tzaziki sauce, and pita and it was sublime. I feel like Mediterranean dishes in general are probably perfect for venison.

I'm currently toying around with Indian dishes too. Eyeballing a recipe for goat that uses a coconut milk curry.
Hey @Nutterbuster you are right about the think 'goat' and not beef. I love Indian food. I used to cook it from scratch, but there are so many spices and other specialties that it's not practical unless you cook Indian everyday. That's where I ran into the Parampara line. Made everything soooo much easier. BTW I look forward to trying out your blade roast recipe this season, and some of the others on here as well!
 

Iron_llama

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NW MN
Second vote for osso buco. I did the Meateater recipe and it is now my favorite thing to do with venison. Pay close attention to the word 'favorite' because I use it deliberately and without exaggeration.

More commonly is crock pot roasts, mostly necks and shoulders. Salt, pepper, chipotle powder, onions, jalapenos, whatever else. Great for tacos, loose meat sandwiches, freeze them up for quick weeknight suppers, etc.

I'm planning on canning up a bunch of venison this year. There was a thread on canning a month or so ago that I won't re-hash here but I highly recommend it. Bit more of a learning curve and up-front investment than a crock pot meal but the end result is a month's worth of weeknight dinners, shelf-stable, safe from power outages or freezer failures.
 

THill202

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Dec 12, 2021
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Nothing beats a marinated backstrap in my opinion. I almost always marinate our backstraps/tenderloins in apple cider vinegar, soy sauce, worcestershire + seasonings (pepper, garlic powder, onion powder, red pepper flakes, whatever whatever) and pound them with my knuckles. Gotta pound it. I do mine 2-2 1/2 minutes a side for a perfect rare and my wife gets 5-6 minutes a side. Kids get 3-3 1/2 for medium rare. Before I got the timing down the marinade was key because even if it's overdone it's still juicy and delicious.
 

Hogwild2004

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Jan 23, 2019
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Northern Virginia
Hank Shaw braised venison shanks. Havent been able to get the gravy to thicken quite right but this stuff is fantastic.

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BTaylor

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Oct 23, 2019
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Central Arkansas
We do that too with the front shoulders. Let the shoulder sit in a sweet and smoky rub for a few hours. Add some garlic salt and some pepper to the crock pot and then pour in a can soda ( Dr Pepper, or real sugar cola’s taste best). Let it simmer for 4 to 6 hours with some red potatoes, carrots and celery… it’ll be the best deer stew you ever eat
Have you tried that with a good root beer?
 

Marshal139

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Aug 8, 2022
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S. Illinois
I found this recipe in Bowhunter magazine back in the 80's and been using it every year for deer season and family get togethers since. Guess one would call it a Tex-Mex inspired chili.

1 deer roast (size depending on how meaty one wants the chili)
1 medium onion
2 cans diced tomato
2 cans diced green chili's
2 large bottles of taco sauce (your choice of hot to mild)
Garlic powder to taste

Cube the deer roast into 3/4 to 1" cubes
Dice onion
Brown the deer meat then add the onion and garlic powder. Cook until onion is translucent.
Put meat and onion into a large pot then add other ingredients. Allow to simmer for about an hour.
Serve with flour tortillas.

It also works great in a slow cooker. After Browning the meat and onion place all the ingredients into slow cooker on low and a low to simmer until ready to eat.
 

Sgt. Beardface

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Oct 26, 2019
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778
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D over Delaware
My wife and I started using deer in a lot (all) of the recipes that we used beef in. My favorite right now is sika (and whitetail, to a lesser extent) tacos al carbon. Use this “recipe”: https://www.myrecipes.com/recipe/tacos-al-carbon and sub sika/whitetail for the beef. Skip the sour cream, and the soap plant ((cilantro) unless you like the taste of Irish Spring). Use yellow corn tortillas softened on a skillet with oil for 30 or so seconds a side. Add to plate and enjoy. The two burnt looking things in the picture are globs of queso fresco that I may have let burn (on purpose) accidentally.

-Chuck
 

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Iron_llama

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Aug 4, 2020
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457
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NW MN
I found this recipe in Bowhunter magazine back in the 80's and been using it every year for deer season and family get togethers since. Guess one would call it a Tex-Mex inspired chili.

1 deer roast (size depending on how meaty one wants the chili)
1 medium onion
2 cans diced tomato
2 cans diced green chili's
2 large bottles of taco sauce (your choice of hot to mild)
Garlic powder to taste

Cube the deer roast into 3/4 to 1" cubes
Dice onion
Brown the deer meat then add the onion and garlic powder. Cook until onion is translucent.
Put meat and onion into a large pot then add other ingredients. Allow to simmer for about an hour.
Serve with flour tortillas.

It also works great in a slow cooker. After Browning the meat and onion place all the ingredients into slow cooker on low and a low to simmer until ready to eat.
I like using a bunch of chipotle, for a mild smoky flavor. I find that venison and chipotle go together very well.

When I do tacos I mince up an onion and a potato or two, really fine, and brown them up with the meat. Started as a cheap way to bulk out ground meat but I like what it does to the texture and moisture, and 'taters kinda soak up greasy spicy taco seasonings.
 
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