Cooking the kill.

Discussion in 'Deer Hunting' started by catscratch, Nov 23, 2021 at 7:27 AM.

  1. catscratch

    catscratch Well-Known Member

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    Post your favorite recipes. I see lots of posts on making critters taste as good or better than beef. Give us your secrets!
     
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  2. THE LLC

    THE LLC Well-Known Member

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    Cube steak! Marinate in Worcestershire, dredge in flour, fry. Can not beat that.
     
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  3. KSQ2

    KSQ2 Well-Known Member

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    Got this one off of archerytalk a while back, it’s phenomenal in an instapot.

    59E08E1A-7363-4673-9EE1-D9CBBE5A0592.jpeg
     
  4. dogghr

    dogghr Well-Known Member

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    I used to add beef fat or beef burger to venison burger. Now Haven’t for years. Got this idea from Martha Stewart she had for beef burgers.
    Add 1 egg/ # or 2 of venison. Worchester Salt pepper. Make divot on patty and place slab of butter on it. Place on grill. 3-5 min / side. Add pepper Jack cheese. Garnishes. And I like Thousand Island dressing w ketchup. DONT OVER COOK as w any venison.

    And to add for dinner dice potatoes/taters, carrots, vandelia onion , salt pepper. Place in separate Aluminum foil for each serving. Add olive oil. Cook on grill 12-15 min per side.

    Other venison cuts I marinate in anything from salt water to wine or beer. Pour off bloody marinate after 2-12 hours. Soak in fresh marinade for 30 min. Cook however u like.
    I like fast and easy w little cleanup. Kinda like my foodplots.


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  5. weekender21

    weekender21 Well-Known Member

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    I keep it simple most of the time.

    Backstraps: olive oil, sea salt, grill medium rare.

    Burgers: egg and bread crumbs.

    Whole muscle meat: instapot with broth, finish on stove. We eat a lot of burritos and tacos this way.

    Ground meat: usually spaghetti, chili, or meatballs. We don’t add fat or domestic meat anymore.


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  6. Elkaddict

    Elkaddict Well-Known Member

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    My favorite marinade has been the Jack Daniel’s Classic Ale. Sometimes I’ll marinade in a salt and sugar brine, teriyaki or A-1. I don’t need to eliminate any gamy flavor but do like to dial it down a bit. Burger is great in chili or tacos.
     
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  7. T-Max

    T-Max Well-Known Member

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    The next deer you shoot, remove the shanks whole. Salt and pepper the shanks and brown them in a shallow braising pan. Remove. Add a whole onion sliced thin, and an entire head of peeled whole garlic cloves and cook to soften. Deglaze with a good splash of red wine (cook off the alcohol). Return the shanks to the pan and cover half way with stock (venison works well) and bring to a boil. Add herbs such as rosemary, thyme and bay leaves, cover and place in a 300 degree oven for 3-4 hours. When the meat is fork tender, move the pan to the stovetop and set shanks aside to cool. Reduce liquids in the pan while the shanks cool until you can shred the meat. Return the meat to the liquid and continue to reduce to your desired thickness. Serve over mashed potatoes. The marrow from the shanks makes the sauce the richest you will have ever had.
     
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  8. Deadeye

    Deadeye Well-Known Member

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    For Roasts I use a Crock Pot and cook on low most of the day.

    Place Roast into Crock. Add sliced Potato chunks, Carrot Chunks or Dimes, You can add Corn and/or Green Beans if going for more of a Vegetable Stew.

    I have found that using KC Masterpiece Classic Steakhouse Marinade does a wonderful job of blending just the right amount of spices for on Venison. I used it on Steaks and served them at a MC Friday Night Social and had LONG TIME Deer Hunters come up to me ask how I cooked those Steaks, as they said they were the Best Venison Steaks they had ever eaten.
     
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  9. Deadeye

    Deadeye Well-Known Member

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    For Steaks I will usually use a Marinade of some sort either Store Bought or just made up as I go.

    The above mentioned KC Masterpiece Classic Steakhouse is a favorite, but I have also used their Terrioki Honey mix with excellent results.

    But often I just use whatever Spice Mix I have and rub it in good. Slow Cook on Low to Medium Heat. I prefer my Meat Cooked, so I never do anything Rare or Medium Rare. I prefer Medium Well to Well done.
     
  10. Deadeye

    Deadeye Well-Known Member

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    Best way I have EVER had Venison done is Canned.

    Take your Best Chunks and get out your Canning Jars and such. Place chunks to fill then add a Handful of Salt and fill with water. Lids on and Cann Cook in boiling water. Let set out until Lids Pop.

    To eat simply open a Jar and pour into a medium warm Skillet. Brown the Meat, then add Flour to make Gravy. Spoon over Mashed Potatoes and your in eating heaven. Meat will be Fork Soft and fall apart.

    As a Kid my Mother did a lot this way and we would feed folks that came to visit that swore they would never eat Deer Meat and they Tore It Up. Always said after it was the Best Beef they had ever had and begged Mom for the recipe, but she would just say it was a Family Secrete and never told them they had just eaten Deer Meat and loved it.
     
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  11. swat1018

    swat1018 Well-Known Member

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    It is delicious, but no need to take your best chunks. I do all my shank meat and other "low quality" cuts. It's always delicious, the pressure cooking process breaks down all of the connective tissue.
     
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  12. THE LLC

    THE LLC Well-Known Member

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    This is awesome! Buddy of mine cans a lot of venison and it is the Bomb. We’ll spoon it on crackers as a snack.
     
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  13. weekender21

    weekender21 Well-Known Member

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    Can I thaw already frozen meat to can or is it better fresh? I’m usually in a hurry to get venison in the freezer but I really want to give canning a try.


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  14. Deadeye

    Deadeye Well-Known Member

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    You could.


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