deer meat

giraffe_baby · #21 08/13/11, 01:21 PM

We debone our whole deer... take all sinew/fat off (gross) and then we qtr it and put it in a HUGE cooler for a day or two and put ice on.... let it melt and wash the blood out of the meat... Then we cut it into steaks, swiss steaks, jerky chunks, hamburger.. then pkg it up !

The cooler we have can hold 2-3 deer if qtr'd good. Thats a god send when you have 3 deer to do and are tired!!

foxfiredidit · #22 08/17/11, 09:39 PM

Like most of you all, I've done this most of my life and I do it myself with the exception that I just don't like ground deer meat. Don't know why. I love the steaks and roasts and jerky. I don't do snack sticks either, or summer sausage, just don't taste good to me. But what I do like is smoked deer sausage, about an inch or better in diameter. You can grill it for the best hot-dog ever, slice it about 1/2 inch long for jambalaya or stew, slice it thin for pizza. So when I bone my deer out, I put all the steaks thru the old Hobart cuber I have, cut out the roasts myself, then clean and seperate everything else for jerky and smoked sausage. I know it's different strokes for different folks, but no ground deer for me.

JJ Grandits · #23 08/21/11, 12:30 AM

If you have "gamey" tasting venison, it has not been handled properly. Done right there is nothing gamey about it.

XayInIowa · #24 08/21/11, 08:39 AM

Well, we are definitely going to try it ourselves this year. And judging from the mounts in the basement, I'm thinking they are going for the largest deer which may be one of the problems with the meat! Bow hunting starts soon so I am definitely printing out all of these great replies and suggestions and putting them to work! And, I made some deer salami that actually turned out quite tasty! Maybe I'll try some more today!

rags57078 · #25 08/21/11, 09:08 AM

I do all mine also and dont use a saw only a knife , I trim so all I have is meat "no blood spots , hair and ect " but I also will soak the meat in cold water for an hr or so then rinse and soak again . Once you get the hang of it you can debone one in under an hr , make sure you use a good knife and keep it sharp.

big rockpile · #26 08/21/11, 09:15 AM

This is the way I do mine Fast and Easy

big rockpile

JJ Grandits · #27 08/21/11, 09:25 AM

Many years ago I was backpacking with a few friends in the southern tier of New York. It was the end of March and trout season opened on April first. WE planned some meals on fresh caught trout. The first night my one buddy pulled out a huge side of venison ribs from a big old Buck his brother had shot the season before. We thought we were pretty cool and built a rack to cook it on over the fire. The more it cooked the worst it smelled. When it got to the point when it smelled like a flaming litterbox we said the heck with it and threw it in the fire to burn up. It started stinking so bad we pulled it from the fire and buried it. So much for old Buck. I have had better since. Today I hunt for meat and go for a young Doe or Button Buck every year. Antlers take to long to get tender. I always run into people who say that verison tasted gamey or funny. We cool down and process our deer ASAP. ALL fat and silverflesh is removed. Prior to cooking the meat is rinsed to remove any remaining blood. We've served venison to many people who were surprized at what they were eating and many who had no idea what they were eating. The quality of venison on the plate starts the instant the animal hits the ground.

big rockpile · #28 08/21/11, 07:05 PM

Quote:

Originally Posted by JJ Grandits

Many years ago I was backpacking with a few friends in the southern tier of New York. It was the end of March and trout season opened on April first. WE planned some meals on fresh caught trout. The first night my one buddy pulled out a huge side of venison ribs from a big old Buck his brother had shot the season before. We thought we were pretty cool and built a rack to cook it on over the fire. The more it cooked the worst it smelled. When it got to the point when it smelled like a flaming litterbox we said the heck with it and threw it in the fire to burn up. It started stinking so bad we pulled it from the fire and buried it. So much for old Buck. I have had better since. Today I hunt for meat and go for a young Doe or Button Buck every year. Antlers take to long to get tender. I always run into people who say that verison tasted gamey or funny. We cool down and process our deer ASAP. ALL fat and silverflesh is removed. Prior to cooking the meat is rinsed to remove any remaining blood. We've served venison to many people who were surprized at what they were eating and many who had no idea what they were eating. The quality of venison on the plate starts the instant the animal hits the ground.

Had a Girl eating with us.My wife fixed both Beef and Deer Steaks.The Girl got Beef first.Then she says there is another Steak in there do you mind if I have it? No go ahead.My wife whispers its Deer.

The Girl is eating it,had it almost eaten.How is your Steak? Oh its great more Tender and Flavorful than the first.Its Bambi

She wouldn't eat no more.Told her she might as well she done ate so much.

All in their Head but I've had some that wasn't handled right and I couldn't eat it.

big rockpile

Jolly · #29 08/21/11, 11:39 PM

We let our deer soak in salt water for at least a day before boning out. Like others have said, any silver goes in the trash. We generally cut our backstrap up for frying steaks, the hams get cut for grilling steak and the rest of the deer usually goes for sausage.

We do mostly link, but you can do a small run of patty sausage just to see if you like it...try two pounds of deer per pound of bacon ends&pieces, and add a bit of red pepper, black pepper, salt and a bit of sage...see if you like that.

akane · #30 08/23/11, 03:28 AM

We are near Iowa City and the past 2 years the people who said they'd bring us a deer never have. If you know anyone who gets an extra, even a small doe, send me a pm or email. We'll happily take it to process ourselves if it's not too far away to pick up in time.

XayInIowa · #31 08/23/11, 06:53 AM

Quote:

Originally Posted by akane

We are near Iowa City and the past 2 years the people who said they'd bring us a deer never have. If you know anyone who gets an extra, even a small doe, send me a pm or email. We'll happily take it to process ourselves if it's not too far away to pick up in time.

I will do that! We are in Coralville and have 2 bow hunters here, and we have no use for more than one deer - I'm having a hard enough time using up last year's meat to make room for more! If you want to PM me your info, I'll let you know and you may certainly have it.

Paquebot · #32 08/24/11, 02:35 AM

One method of dealing with "gamey" venison hasn't been mentioned yet and that is canning. Had a lot of old buck meat given to me for Christmas and today was the day when it was all going to be converted to the main ingredient of venison stroganoff. Took over the kitchen at 8AM and packed the pressure canner back in the pantry 17 hours later. Also in the pantry are 34 pints of super meat in a broth with onions, garlic, white pepper, and beef bouillon. Cooling on the table are 2 quarts of leftover broth. That all came from a monster buck shot in 12-08 and meat almost a deep purple. Canning with just salt would have made it halfway edible but the onions and garlic took care of the taste and canning took care of the toughness.

Martin

Fingerlakes77 · #33 08/25/11, 09:11 PM

I marinate my thinly cut venison steaks in italian dressing. I cut up a couple cloves of garlic, an onion, and a can of mushrooms and starting cooking in butter on a skillet. After they have cooked down a bit I toss in the venison for about 2 minutes a side.