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What is your best deer recipe - not fried

I cut most of the meat into nice sized oblong steaks. Just salt and pepper to season and either grill over charcoal to rare or sear on cast iron skillet with butter, garlic, rosemary and finish in the oven to rare. Nothing fancy just rare venison steaks. Always tender and always delicious.

I use my ground meat almost exclusively for tacos and cook in skillet with taco seasoning pack.
 
While you're field dressing your deer you or a buddy start a fire and cube up some tenderloin. Skewer on a stick. Place near fire and turn occasionally while finishing up. Sprinkle with some of the season salt you wisely carry in your pack. Take a break and enjoy tendies on a stick.
 
I'll be honest and say if it was just me eating it, I'd eat half of it raw. I frigging love tartar, cannibal sammiches, etc. I've even made up little sashimi bites with aged venison instead of fish. I'll also sit there as I'm breaking down quarters and cut snack bites. Sometimes they go in the hot skillet next to me, sometimes the don't. Sometimes I share with the dog, sometimes I don't.

Sometimes I get a strong urge to throw a raw venison steak on the ground between the two of us and wrestle for it.

My wife is appalled.
 
This weeks project was pastrami the crowning achievement of jewish food. Only thing I like made out of the top round besides grinding it.

Not hard at all, really low effort. Makes a great familiar intro to game meat for people that may not want to naw on a raw steak or picky mothers in law that like their meat well well done.


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Plebe said:
Had a bevy(s)...need that now!

Nice job. Please share recipe.
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4-5% brine.

For 4 whole muscle roasts...1000mL water, 40-50 grams of salt. Sugar maybe 1/4 cup. Pinch of pink curing salt. Add a healthy several tablespoons of pickling spice. I use one from the local Amish farmers market. Put that in a ziploc with meat, squeeze air out and set in your fridge 5-7ish days.

Wash off well, dry with paper towels. Coat with a mixture of black pepper, coriander, garlic powder, and paprika. Put in fridge overnight uncovered to form a pellicle.

Next day smoke to 145-150 internal. I don't think a heavy smoke is great here just my pellet grill at 175 adds a nice little hint.
 
elk yinzer said:
4-5% brine.

For 4 whole muscle roasts...1000mL water, 40-50 grams of salt. Sugar maybe 1/4 cup. Pinch of pink curing salt. Add a healthy several tablespoons of pickling spice. I use one from the local Amish farmers market. Put that in a ziploc with meat, squeeze air out and set in your fridge 5-7ish days.

Wash off well, dry with paper towels. Coat with a mixture of black pepper, coriander, garlic powder, and paprika. Put in fridge overnight uncovered to form a pellicle.

Next day smoke to 145-150 internal. I don't think a heavy smoke is great here just my pellet grill at 175 adds a nice little hint.
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Thank you. This is gonna make a tailgate. Go Bills!
 
Sbrammer said:
Looking for some good ideas as the season approaches.

For me, my 2 favorite ways of cooking deer/venison are:

1.) Simply cube up in one inch cubes, marinate over night in a bottle of teriyaki, cook in a pan with butter and serve over rice.
2.) Cube up in one inch cubes and follow directions on Parampara Lamb Curry packet and serve over rice. (This is my absolute favorite.)

For me, deer taste a lot like lamb or goat, so you can use any lamb or goat recipe. Parampara packets just make it so much easier. You can find it online with google search 'Parampara Lamb Curry' but shop around though. My experience is Amazon is way over priced. I usually buy 6 to 12 packets at $2.50 before inflation. A quick search I see around $3.50-$3.86 which sounds inline with prices now days.

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Hate teriyaki, but curried venison sounds enticing.

I don't really get a lamb or goat flavor unless it's been cooked too long. But love a good curry, so it's on the list.

How venison is processed has a lot to do with the flavor, imo. Then it's deer to deer. But, dang I've seem some snobs fooled that it's finest beef.

Thyme/Rosemary, Juniper berries, red wine or demi glace or balsamic reduction or simmered blueberries, and butter and shallot/garlic. Classic venison...it'll impress.
 
get some cooked venison either ground or sliced small....how you cook or spice it is your choice.....i spice it with healthy doses of black pepper and garlic with conservative doses of salt and ground cayenne

saute some onions in beer and butter

put the venison in a hoagie bun, put the sauteed onions over it, put your favorite cheese over everything.....and then bake everything in the oven until the cheese gets all melted with a nice carmelized layer
 
If anyone hasn’t noticed, honest-food.net has some bomber recipes.
The British bangers on the page might be my favorite recipe, I make them into patties instead of link and absolutely love them.
 
I love venison stew but my new 2 favorites are Tikka Masala sauce with sautéed venison peppers and onions. Just follow the recipe on the jar of sauce. And venison meatloaf with Frank’s hot wing sauce glaze. Best meatloaf I’ve ever had.
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Jimdude said:
I love venison stew but my new 2 favorites are Tikka Masala sauce with sautéed venison peppers and onions. Just follow the recipe on the jar of sauce. And venison meatloaf with Frank’s hot wing sauce glaze. Best meatloaf I’ve ever had.
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I've used that simmer sauce with canned venison before. Serve over rice. Adding some sauteed veggies would be a great addition. One of those clean-out-the-fridge dishes.
 
thedutchtouch said:
Yes simmering, though sous vide is an interesting option...
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I ask because I’m curious how well simmering it works out. Souis vide is set and forget. I put it in a bag full of water, and keep the water that’s in the bag for storing the meat when it’s finished. It works pretty dang well, just wondering if simmering would be better.
 
Not sure if I posted this yet or not.

Shanks or roast, enough to feed the family.
Beef stock to cover meat
McCormicks pot roast seasoning
Carrots, new potatoes and onion quartered
Cook in crock pot low for 8 hours or more, best to put in pot before work, eat when you get home.


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Chimney7 said:
I ask because I’m curious how well simmering it works out.
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I'm not familiar with souis vide, but the little I know about it you should be able to put simmer sauce when you vaccum seal before souis vide and should be awesome.
 
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take Whatever whole muscle meat chunked up
and put it in a cast iron pan with some olive oil, salt and pepper until cooled most of the way through.

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add in some steamed broccoli and your favorite sweet and sour or Thai chili sauce and simmer it down until it’s more of a glaze or syrup.

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Serve over rice or Thai noodles and thank me later.
 
We chunk and slow cook a lot of whole muscle meat for tacos/burritos.

Todays lunch

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Just corned a few roasts last week, making venison hash for dinner. Probably make Reubens this week too.


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