I will be the first to admit... I hate cooking. The wife doesn't like deer meat nor cares to make meals for us using deer meat. I will make deer burgers. Mix an egg in per pound of meat. Throw in a little salt and pepper. Fry it in water using a lid to keep the steam in. The kids will devour it. They like it better then beef burgers. Back straps are deboned. Cut in 1 inch slices. Floured with a little salt and pepper. Fried in vegetable oil or butter if I don't care about clogging an artery that night. Ketchup and we will devour them. I take my lunch to work every day so I eat a lot of sandwiches. For sandwiches for work... I can get the wife to throw a roast in the crock pot with lipton onion soup mix or I can do it myself. I will boil the heart in water with a little salt. Slap a little Mircle Whip on the bread and thats make a good sandwich for work. I used to make breakfest sausage and need to get back into making it again. I would smoke about 3/4s of it. Barb would eat that and along with quite a few others that hated deer meat. I've seen some very picky eaters pig out on it. I would cheat and buy my seasonings already mix up from a local butcher shop. Sadly they quit and the reason I hadn't made any sausage in the long time. It was very good. Otherwise we make jerky. You can't make it fast enough around here. The kids and I devour it. Barb will eat a little of that but we will usually make some beef jerky for her as well. I need to start making pepper sticks and salami. What are some of the things you make out of your deer? Always looking for new ideas. Especially the easy ones when it come to cooking since I don't like doing it. Tim
My favorite from the last two years is Stuffed Venison Burgers. ground venison & egg for the burger, fresh parsley, feta & cream cheese for the filling. mmmmmmmmmmm.....
Anything & everything. Some of the different ideas, I'll dredge in some seasoned bread crumbs, fry up and put spagetti sauce & cheese over it like a deer meat parm. Slice up the steak meat or backstraps thin, fry with butter onions, mushrooms, peppers whatever you like. Dump it over rice, eat it straight, or put it on sandwich.
Put a the front shoulder in a roasting oven for several hours then shred like pulled pork barbeque. It's not bad. I also like to make fajitas by stir frying in the skillet with onions and peppers, add various mexican sides and tortillas. Other than grilling or frying, those are about as adventurous as I get with it.
For the ground deer meat, I usually mix it with pork butt to make ground deer sausage, which I use for almost everything (spaghetti, burritos, sausage patties, etc). That is about as easy as it gets. For the backstrap and tenderloin, just cut into steaks, add a bit of salt and pepper, and grill to medium rare. If I do them in a cast iron skillet, I usually make a red wine reduction sauce to add to them, but it is not necessary. Again, incredibly easy and quick, and always delicious. Deer roast and red gravy over rice is easy. It is hard to mess up deer. Just need to add a little bit of fat to the dish somewhere/somehow. I rarely fry deer meat. Just kinda seems like a waste. And the whole wrap the backstrap in bacon, then stuff with cheese and jalapeno is for people who do not like deer meat. I don't know why people waste deer meat with that recipe. ETA: I also don't understand how one can hate cooking, but I guess that's just me...
I like your Idea Tim on the deer burgers, will have to try that. As for myself most of my deer gets cut Into 3/4 Inch steaks and the rest gets sent to the butcher to make sausage. As for how I cook my steak.... Over fire recipe- Pretty simple. During bear hunting/baiting we use a tripod to cook with over a fire. I usually throw some Lawrys and pepper on them and flip them once. Easy to dry them out this way though If you don't pay attention. Good eating when done right. Oven recipe- 1st I coat them In fry magic mixed with a little flower, corn starch, bread crumbs and then brown them In grease a tad and then throw them In a baking pan. Before I put them In a baking pan I layer the pan with 1/2 Inch of cream of mushroom soup and then put the browned steaks In. After that I cover the steaks with about a 1/2 of rice and the sprinkle some Lawrys and pepper on the rice and then add a bunch of water and cover the pan with tin foil and put It In the oven at 375 for 45 minutes. Once the cream of mushroom soup starts making It's way to the top of the rice It's getting to be that time to eat. Very tender stuff.
steak/chops cut mostly by the butcher (i've been lazy the last few yrs and not processed myself) ground i use in anything... burgers, chilli, eggs, lasagna, tacos etc. roasts get thrown into the crock pot and some jerky... just doesnt yeild a lot of meat. seems like end up using soooooooo much. and then i'll get 10-15 sticks of summer sausage made up for the year (which im sick of now) two deer/yr usually last me good
Over the last two years, I've grown to really enjoy the cooking part. Deer roasts are being to become a favorite around here. Just pout in some italian seasoning, garlic and a budweiser - let cook for 8 hours in slow cooker. IMO, for simplicity and tenderness - the slow cooker cannot be beat, IMO.
Backstrap steaks wrapped in bacon with dried fajita seasoning rubbed in. My daughter at these for several years after vowing to NEVER eat Bambi. My son almost died when he let the cat out of the bag (she thought she was eating beef steaks).
We eat alot of deer meat. Grilled steaks brushed with a soy sauce/brown sugar mixture are a treat. Venison Parm is my favorite. Ground meat used for everything like spaghetti, meatloaf, tacos, chili, etc. Roasts get cooked in the oven and come out tasting like prime rib.
I could make my dobes deal out a set of cards for deer rendering. But seriously, I do know folks in MD who use it for crab bait.
I made some venison "fajitas" today. Took some venison and put some light olive oil on the pan. Cooked it up. Then put the venison along with some bbq sauce, spicy and hot mustard, and some lettuce into a fajita. It was GOOD>
