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What's your favorite cut of venison recipes.? NO not the loin nor back straps, they already been talked to death.
this thread is to go elsewhere on the animal.
I'll start with 2 parts,
take the whole front leg, and smoke it on the charcoal smoker, slow smoke. I was pleasantly surprised the 1st time I tried it.
take the whole neck, cut it into parts between each vertibrae, and crock pot all that until it fall off the bone. make Chile with the meat. or a beef tips type recipe.
Mom used to take a 9 to 12 inch chunk of neck. Drop it into a big pot, boil it till the meat falls off the bone. Then sit there for an hour picking all the meat off, getting all the bone out. Seasoned, thickened, and she would make a big batch of from scratch egg noodles and drop in there.
Ohhh man, the flavor, the stick to your ribs, the toothsome delight. We'd eat on that for 2-3 days.
I've come close but I have have never quite got the seasoning the same as hers. And of course she never wrote anything down or actually measured.
Deer neck cleaned up and then cured and cold SMOKED. Baked , or boiled later as stated earlier is incredible for a soup with noodles , or for pulled meat sammiches, or imagine it in a good pot of chili.
I have also done a whole hind quarter in an underground type pit. As Hank Williams Jr says " the pigs in the ground" . It cooked for 14hours in those coals buried in the dirt. Best roast I ever had.- CASTER
sirlion - mushrooms cooked in butter, sear the steak-both sides, turn the heat off and let her cool down. requires a cast iron spider/pan. touch of Worcestershire sauce
Heart, sliced thin and fried. After that is probably round steak.
Sounds good but, Sorry,Quote:
Originally Posted by ascast
no loins nor back straps in this thread.
I like the rump. Roast with onions.
Venison Meatloaf. And the best part is there are no bones to get caught in your teeth. Served with peas, carrots and sweet potatos on the side. For drinks either a monster Cab or a very good Madeira.
...in the company of your girl. ...or not.
We have roasted the front shoulders, but I find it a PITA to trim the scapula and do it neatly for boneless. We have cooked it in bags , bone it, and it was great. Mostly now throw them into grindage for Bologna now. Especially with my daughter in butchering training. Patience is not her strong suit. :razz:
Not sure of the cuts but I like the two rump roasts. The "football" and the large flat one the smaller one. I shot a buck before Thanksgiving and have 6 roasts in the fridge curing right now. Next Wednesday they are headed for the smokehouse and brown sugar glazing. :D
I have a cuber attachment for my grinder. It turns about any cut of venison into a steak you can cut with a fork. I usually use the football chunk for roasts the other hind quarter muscles for cube steaks, back straps for cut steaks and the rest is used for burger and sausage. Only exception is when were crop damage shooting and shoot a "little one" On those I take the whole front shoulder and put it in the power pressure cooker bone and all and it makes a good roast for 2-4 people. Whole hind quarters on those little ones make good roasts for the guys at camp.
Deer burger is good deer stew is ok deer in the crockpot is great but a deer steak ran threw a cuber smother in gravy with some rice or taters is great. Oh not a fan of sausage pork or deer.
Deer burger seared, cooked in a skillet with onions, garlic and spices. Add that to a pot with corn, carrots, taters, diced mater, kidney beans, pintos, green beans. Makes a real nice soup.
I use the silver side for stirfry, or jerky
probably my favorite with cube steaks is chicken fried cube steak, fried potatoes with lots of onion, put it on a plate and smother it all with sausage gravy. meal fit for a king. Second would again be chicken fried then put in a can of cream of mushroom soup and simmer a couple hours and serve over mashed potatoes. Only venison steaks I eat that don't go through the cuber are back straps and tenderloins. Downside to a cuber is you get a lot less burger meat off a deer. Much more is useable as steak. Personaly id rather eat cube steaks then burger anyway and for me to eat venison burger it needs fat so what I do is mix fatty burger 5050 with my ground venison which costs money and cube steaks are free.Quote:
Originally Posted by RP
Grind everything. Make spaghetti sauce (just finished a large pot of it yesterday) , chili, or cooked with bacon and put on top of a homemade pizza.
I really enjoy a little ole round steak or two. Especially from a young doe. Just some S&P fried with butter in a cast iron skillet.
nobody for liver ??
I like to make corner venison with a roast and then make reuben sammiches, turns out great. Takes a while for the corning process but its easy.
me too, I tried corned venison and was quite happy with it
Mmmm, id love to learn to make corned venison. Problem is im the only one that eats venison in my home. My wife, and my mom... dont. Wife might cook it for me, but gives me guff bout it.