Poll: Favorite part of a deer (to eat)? Comment with preferred preparation.

Wondering what everybody's favorite cut of whitetail meat and how you like to prepare it, season, marinate it, etc.. (grill it, fry it, turn it into sausage/burglers/jerkey, stew).

I like the heart. I cut out the valves and gristle, slice it into 1-1/2" wide strips, and marinate it overnight in a soy sauce, lemon juice, brown sugar, and whole peppercorns marinade. Then toss it on a charcoal grill thats super hot to sear it on both sides and serve it medium-rare.

 

cant beat a backstrap or tenderloin grilled medium rare with course salt.

dont gussy it up, meat, fire, salt

 

Oh the inner loins on a early morning kill for breakfast is my favorite. Throw some eggs in the mix and breakfast of champions. I'll just use pepper, salt, garlic and jalapeño olive oil in a pan to cook the loins. Nothing fancy but definitely delightful! Made omelets, sandwiches and skillets this way just depends on what I'm feeling that morning is all!

 

Backstrap.

• Cut in half
• Brine overnight in the fridge in a simple saltwater mix
• Remove from brine, pat dry, season with salt and pepper
• Seal in a FoodSaver bag
• Cook in the Sous Vide water bath at 132 degrees for med-rare
• Remove from bag, pat dry, add some additional seasoning (Montreal Steak is my choice)
• Sear on a red-hot grill or cast-iron skillet for about 1 minute per side.
• Let rest for 5 minutes, slice and eat.

Second favorite way is all of the same steps above but instead of the Sous Vide, wrap it bacon and toss on the pellet grill for about an hour until the internal temp hits 132. Remove from pellet grill and toss it in the broiler for a minute or two in order to crisp the bacon. If you have a blow torch that will work as well. Just don't burn your house down.

 

My favorite is the meat... But I haven't tried the hooves so I guess I'm bias

But if you go by what I eat the most it's ground for tacos

 

good lord i am hungry now, Thanks Justin!

 

Put back strap in ziplock with extra virgin olive oil and Montreal steak seasoning. Close the bag and rub the mix over the meat. Pour contents in crock pot with chicken stock and just enough olive oil to coat the bottom. Cook low all day. The best!


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my recipe is almost the same as #redpresto66"s

 

*Backstrap

 

All of it! It's meat for crying out loud.

 

I voted backstrap but just because "ass" wasn't an option. I figure that's where coyotes start so who the hell am I to argue.

 

Liver cut into 1/2 inch steaks. Give it a good rinse, pat dry, and dust with flower. Toss it into a skillet with a little oil over medium high heat for a couple minutes on each side. Don't forget the onions. Heart and backstrap follows really close as my second.

 

Far and away tenderloin and back straps. Disappointed I couldn't choose both in the poll lol.
We do a lot of "bite size" around here, I'm told its not very known outside the area. Bite size is simply meat that is cut into small chunks (about 3-4 bites once you cut it to eat after cooking), seasoned & flour, and then deep fried. I normally do a rub and bbq the tenderloins, but bite size the back strap.

I cut the backs trap chunks a bit thick so they can cook long enough to get the breading nice and crispy but still leave the inside a bit pink. Season them with some Johnny's, a bit of onion salt, and liberal amount of garlic pepper. Then I roll them in some pancake mix (it gives them a thicker breading than flour does) and then let them sit until the "flour" is saturated and pasty. Then they get dropped into a hot deep fryer of virgin olive oil for about 5 minutes.
We recently got one of those new air fryers, so I'll be trying them in that soon. It'll be a bit healthier in one of those. A bit curious how the breading will cook up in one of those.

 

Justin,

How long on the Sous Vide? 36 hours?

 

I voted loins only because I couldn't vote loins and back straps. I like my loins grilled with steak seasoning medium rare and just dipped in melted butter as you eat it. My back straps I like to butterfly and marinade in some sort of Italian or Garlic and Herb marinade overnight or for 12 -24 hours. Again, grill to medium rare and toward the end, melt a piece of provolone cheese over the cut. Fry up some onions and mushrooms in a separate pan prior to grilling the meat so they are read to go. Eat it like a burger on a Kaiser bun topped with the fried mushrooms and onions. Steak sauce, BBQ sauce optional or whatever other topping you prefer.

 

Nah, that's way too long. An hour or two is all you need.

 

Backstrip for me. Lightly marinated and grilled.

 

I love the heart! Cut off the fat, clean out the vessels, boil in water til done. Slice into 1/2 in slabs put into a Mason jar with garlic, pepper and apple cider vinegar. Put it in the fridge for a week if you can. Once the jar is opened it will be emptied!

 

Heart. Clean it up. Cut into fillets. Salt and pepper. Throw some chopped onions and butter in a pan. Then garlic. Throw in the heart steaks. I usually get 4 nice sized steaks out of a heart. Only cook about a minute a side. Finish by pouring in a half a cup of red wine to give it a nice glaze. They melt in your mouth like a fillet mignon. Your wouldnt even know your earting heart.

 

Will have to try that. I like cooking cooking them like a steak with some onions. How long would you typically boil a heart for?