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Old 10-23-2007, 02:47 PM   #1
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Deer Meat??

I need your best Deer Meat Recipes!!

I got a lot and never cooked it much... I want your best recipes... maybe some 30-minute meals??? hahaha
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Old 10-23-2007, 02:54 PM   #2
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Hi there , Im not sure but there may be some reciepes in the cooking thread that Between 2 worlds & Wyo post in alot. Ive ready some yummy stuffs in that thread! goot luck!
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Old 10-23-2007, 03:30 PM   #3
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Dude, it depends on how you want it to taste. I have made it both the traditional way, in stew with potatos, vegetables and beef consume or beef broth. If you want to get most of the gameiness out of it, then marinade it in Soya sauce, little bit of lemon juice and garlic and ginger. It helps to put in some salt and pepper. That will make the meat tender, especially if you leave it marinading for a couple of days. I hope that is what you are looking for. Another thing we always do when we are quartering it up is to actually take the meat from the backbone and actually fry it up simply using a little bit of butter and flour. It is actually better if you put some garlic in with it.
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Old 10-23-2007, 03:31 PM   #4
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Quote:
Originally Posted by MissFancyChick View Post
I need your best Deer Meat Recipes!!

I got a lot and never cooked it much... I want your best recipes... maybe some 30-minute meals??? hahaha
You can fix deer just like beef. so just start checking the recipes posted,start cooking and have fun. And if you got more than you need I be glad to take some off your hands
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Old 10-23-2007, 03:34 PM   #5
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I was watching that Next Iron Chef program the other night and one of the contestants was given deer meat to cook with. He wound up marinating it in some ginger and spices and cooking it on the grill.

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Old 10-23-2007, 03:44 PM   #6
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Marinade it for awhile. Not 30 min., not 60 min., not 2 hours. A day or so. Don't put beer or wine in the marinade (yuck).

Roast it like you would a beef roast. Onions, celery, carrots, garlic, salt & pepper.

Very tasty.

BTW, wild meat makes a person very amorous. Ayyee, I didn't want to use the "h" word.
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Old 10-23-2007, 04:23 PM   #7
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thanks!! i have a deer roast cookin at home on LOW in the crock pot... with some taters...
Ill add more veggies when i get home..

i hope it tastes good...
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Old 10-23-2007, 09:43 PM   #8
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Here's a recipe to make it disappear, send it to me

Are you going to make dry meat? A slow cooker also works wonders for even the toughest cuts of meat
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Old 10-23-2007, 09:50 PM   #9
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ooooooh Butter Bean????


Where are you?

I bet you have several tastee recipes to help out miss fancy?


(Butter Bean is Native and a professional chef!!! I'm really proud of her!)
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Old 10-24-2007, 12:28 AM   #10
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Slice into steak, against the grain of the muscle, backstrap is the best for this. The meat should be about 1/2 inch thick, its easier to slice if its just barely still frozen. Anyhow, beat your meat with a meat mallet. Then once that's done, sprinkle and rub on a thin layer of kosher salt(or reg. salt), pepper, and garlic powder. Heat up pan or griddle until hot, use a couple tablespoons of oil. Dip each piece of meat into small bowel of regular flour, making sure each side is covered, then fry and turn until the blood is no longer pink... My family has done this for several generations and its sooo good. Eggs on the side for breakfast, or mash potatos or broccoli on the side for dinner.
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Old 10-24-2007, 12:50 AM   #11
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Quote:
Originally Posted by WocusWoman View Post
Slice into steak, against the grain of the muscle, backstrap is the best for this. The meat should be about 1/2 inch thick, its easier to slice if its just barely still frozen. Anyhow, beat your meat with a meat mallet. Then once that's done, sprinkle and rub on a thin layer of kosher salt(or reg. salt), pepper, and garlic powder. Heat up pan or griddle until hot, use a couple tablespoons of oil. Dip each piece of meat into small bowel of regular flour, making sure each side is covered, then fry and turn until the blood is no longer pink... My family has done this for several generations and its sooo good. Eggs on the side for breakfast, or mash potatos or broccoli on the side for dinner.
WOOOHOOOOO!!!! That is a great recipe, and the way I like venison the best as well.
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Old 10-24-2007, 01:35 AM   #12
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Quote:
Originally Posted by WocusWoman View Post
Slice into steak, against the grain of the muscle, backstrap is the best for this. The meat should be about 1/2 inch thick, its easier to slice if its just barely still frozen. Anyhow, beat your meat with a meat mallet. Then once that's done, sprinkle and rub on a thin layer of kosher salt(or reg. salt), pepper, and garlic powder. Heat up pan or griddle until hot, use a couple tablespoons of oil. Dip each piece of meat into small bowel of regular flour, making sure each side is covered, then fry and turn until the blood is no longer pink... My family has done this for several generations and its sooo good. Eggs on the side for breakfast, or mash potatos or broccoli on the side for dinner.
I agree with Joe G also. Then make a gravy out of the drippings, some cooked rice and a pan of homemade biscuits. Well, that's how they do it in the southeast.
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Old 10-24-2007, 03:16 PM   #13
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Slice into steak, against the grain of the muscle, backstrap is the best for this. The meat should be about 1/2 inch thick, its easier to slice if its just barely still frozen. Anyhow, beat your meat with a meat mallet. Then once that's done, sprinkle and rub on a thin layer of kosher salt(or reg. salt), pepper, and garlic powder. Heat up pan or griddle until hot, use a couple tablespoons of oil. Dip each piece of meat into small bowel of regular flour, making sure each side is covered, then fry and turn until the blood is no longer pink... My family has done this for several generations and its sooo good. Eggs on the side for breakfast, or mash potatos or broccoli on the side for dinner.
That's the best recipe ever! If you're cooking deer, you might as well taste it. Otherwise just substitute it for any beef recipe.

If you gotta soak, or marinate, or disguise you're wild meat, you might as well go hunt down a 'slow elk'.
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Old 11-08-2007, 10:28 PM   #14
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Dude, it depends on how you want it to taste. I have made it both the traditional way, in stew with potatos, vegetables and beef consume or beef broth. If you want to get most of the gameiness out of it, then marinade it in Soya sauce, little bit of lemon juice and garlic and ginger. It helps to put in some salt and pepper. That will make the meat tender, especially if you leave it marinading for a couple of days. I hope that is what you are looking for. Another thing we always do when we are quartering it up is to actually take the meat from the backbone and actually fry it up simply using a little bit of butter and flour. It is actually better if you put some garlic in with it.
i have found if u soak deermeat in buttermilk it takes the gaminess out( but if its a quick clean kill it wont be gamey)..it also helps tenderize it..
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Old 11-08-2007, 11:13 PM   #15
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Girl there is always deer meat chilli.My husband killed 12 year before last.We gave about half to family members.We still had plenty for months.We always get ours processed and they always hangs ours for a few days.You can cook it just like beef.Just watch out remember it doesn"t have much fat.I want some deer meat now.My husband been to busy working to go deer hunting.I would like to have some good deer sausage.I might have to go find me another fellow for slacking on his hunting skills.
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Old 11-09-2007, 12:08 AM   #16
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sum1 gave me a dehydrater a few yrs back..I use it to make deer jerkie..cut into strips ..marinate in teryaki sauce & add sum cracked black pepper.. u can slow dry it in oven ,too, on 200
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Old 11-09-2007, 01:35 PM   #17
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Like I have stated before, goot deer/elk/moose meat is all in the freshness and quick care of the meat itself. I think people who turn their nose up and think these are "gamey" sound too removed from their culture or white. Not to offend, but white people can have their beef; its not that great, way too much fat and such.
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Old 01-08-2008, 06:47 PM   #18
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Some more ideas.

Quote:
Slice into steak, against the grain of the muscle, backstrap is the best for this. The meat should be about 1/2 inch thick, its easier to slice if its just barely still frozen. Anyhow, beat your meat with a meat mallet. Then once that's done, sprinkle and rub on a thin layer of kosher salt(or reg. salt), pepper, and garlic powder. Heat up pan or griddle until hot, use a couple tablespoons of oil. Dip each piece of meat into small bowel of regular flour, making sure each side is covered, then fry and turn until the blood is no longer pink... My family has done this for several generations and its sooo good. Eggs on the side for breakfast, or mash potatos or broccoli on the side for dinner.
I'm definitely gonna try it this way!! Sounds delicious!

We have been cooking with venison for more than 10 years and chili tops the list. We love jerky too. Our other favorite way is copied from a dove recipe. A little salt a pepper sprinkled on the meat and a slice of jalapeno in the middle. Wrap in a slice of bacon and grill. We've been known to put a little pine nuts from uncles in the middle too. Just depends on the day and the weather I guess. Also, we make our own sausages each year- bratwurt style with cheese and jalapenoes. Good to take camping each summer. We only took 4 this year so it will go pretty fast. LOL
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Old 01-17-2008, 02:26 AM   #19
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Quote:
Originally Posted by MissFancyChick View Post
I need your best Deer Meat Recipes!!

I got a lot and never cooked it much... I want your best recipes... maybe some 30-minute meals??? hahaha
deer meat makes the best kielbasa and saucisse. If you take your deer to the butcher, he can make it into a sausage for you. Saucisse frites is sausage and potatoes. Add a higher fiber veggie and you have a whole meal.
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Old 01-17-2008, 01:00 PM   #20
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Join Date: Feb 2004
Location: Interior Alaska
Posts: 2,764
Credits: 1,094.49
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My dad has his made at Dick Howard's in K. Falls oregon. Its thick salami and has the whole peppercorns put in it. Its soooo good.
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