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Favorite way to prepare venison?

SD51555

SD51555

5 year old buck +
We're in it now. I got to wondering what everyone does with their venison nowadays. I myself am a home-processor and i like to can it all, and for a few reasons:

1. It's fantastic
2. It's quick
3. Easy
4. Cost effective
5. I never have to throw or give away venison before the next hunting season.

Downside: You need to be able to find lids in a post apocalyptic world.

How do you prepare your venison?
 
Don’t have the ability to can it but man that’s good.

I make a lot of burger. And steak strips.

Did fajitas last night trying to use up a doe from last year before my son puts more in the freezer.
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Cut a muscle up into small chunks like Bill did above, soak in soy sauce or tenderizer for a few hours, shake in a bag of flour, fry. Make sure to leave them rare so they don't get tough. Outstanding dinning!
 
Alot gets used as canned, burger, brats, ring bologna or jerky here.

Then save a few cuts like the tenders and straps for streaks. Ribs for the smoker. A few roasts but not many.

Right now the brats are the heavy favorite. So versatile.
 
Heart ALWAYS gets pickled, tenderloins go on the grill. The rest of the deer gets made into brats, snack sticks, summer sausage and jerky.
 
My wife canned the doe I shot opening night. Venison and Noodles is top notch. Easy meal when you're running and gunning, picking hte kids up from soccer practice and need a quick meal.

I like to process one of my own each year. Keep the kids honest on where it comes from.

Backstraps: She has a marinade with soy and worchestshire (I can't spell that word). Do that over night and then grill with melted butter and salt n pepper. I've started toying with leaving the backstrap as a 10 oz piece or so, searing it, then putting it on indirect heat on the other side of the grill. You set that on your head and your tongue will beat your brains out getting to it. Man that's good living.
 
I do fajitas by marinading and grilling larger strips or chunks, then slice it like a rare steak and put the slices on the tortilla. Much easier to get the right doneness. If extra flavor is desired, the slices can be dressed with a sauce before going on the tortilla.
 
Use LOTS of ground venison with taco seasoning for taco meat.

For big social events fix up several batches of venison queso dip using this recipe, though I generally spice it up even a bit more using Flatiron pepper flake mixes thrown in to taste.
NOTE: The recipe should say 1 pound of venison versus one cup... we always use AT LEAST one pound and works out perfectly / accompanying video on the website shows them using a pound tube. No matter how much we've made, never lasts long when serving to company!

https://community.legendarywhitetails.com/recipes/venison-queso-dip/

 
A local processor vacuum packs our fillets and grinds the rest (no fat of any kind added) for the deep freeze. Occasionally we will have some jerky made. Throughout the year, we bacon wrap and grill fillets cut into 2" steaks. The ground is used for chili and tacos, and meat loaf for my in laws (I'm not a meat loaf lover).
 
Inner loins and back straps on the grill, hot dogs, summer sausage, salami, with the trim, and I like to cube up the roasts to make stroganoff.
 
Tenderloins always are the first to get cooked after soaking in Allegro marinade and then grilled to medium rare n served with horseradish sauce.
Bout half gets ground.
Most of the hind quarters get cut up in stew size chunks and used in stews throughout the winter.
 
Bacon wrapped back strap is to die for!

I also mix ground venison with 15% ground pork and use it for whatever you would use ground beef for. Tacos, burgers, chili, etc.

I make a pile of summer sausage, sticks, hot dogs in my smoker as well.

We go through 4-5 deer per year with a family of 4.
 
I do this version of Stuffed Venison Backstrap. I precooked the bacon if going on the smoker. If on the grill, I make sure to have the bacon secured with toothpicks so not to come undone when you flip it. The grill will get the bacon done, so no need to precook.
 
I do a lot of roasts/steaks. Basically grill a roast to rare or medium rare and slice it. Deer lends itself well to all kinds of sauces. I often do a blue cheese sauce or a mushroom sauce and serve with green beans and a glass of red wine.

We also do "deer cakes" where ground deer is mixed with potato starch, grated onion, salt, and milk. Then it's formed into sort of round patties and pan seared to about rare. Then they are finished in a big pot of brown gravy. Texture is controlled with the milk and potato starch. My wife is in charge of that part because it's a Norwegian recipe and she's Norwegian. The meat is served with boiled root vegetables and lingonberry jam.

Stews are another popular way. I think it's especially good in an Irish stew, with Guinness stout, big chunks of mushrooms, onions, carrots, potatoes.

Recently had a shepherds pie with deer, and I think it's better than beef or lamb in the dish.
 
InstantPot French Dip with homemade rolls. Tastes exactly like french dip you'd get at a restaurant and you can use roasts, steaks, etc.
 
Drooling over all of these posts. We are a busy family always on the go. I’ll have to give some of these a try when I loose a few more kids and have time for more than fast food or jacks pizza


Sent from my iPhone using Tapatalk
 
Telemark said:
I do fajitas by marinading and grilling larger strips or chunks, then slice it like a rare steak and put the slices on the tortilla. Much easier to get the right doneness. If extra flavor is desired, the slices can be dressed with a sauce before going on the tortilla.
Click to expand...

That was my exact plan....
When I got home the wife decided to help and had pre cut the steaks into strips for me. Oh well...
 
I can most of mine now, minus the loins and backstrap. Use the canned meat for fajitas, stews and chili mostly. My favorite way for canned meat is open faced sandwiches with gravy. Loin and backstrap are just seasoned and fried up in butter or maybe done with bacon on the grill.
 
No-Tox said:
I do this version of Stuffed Venison Backstrap. I precooked the bacon if going on the smoker. If on the grill, I make sure to have the bacon secured with toothpicks so not to come undone when you flip it. The grill will get the bacon done, so no need to precook.
Click to expand...
Use a lot of Malcom feed recipes for everything. His rubs and sauces are fantastic.

I do a lot of ground burger but always keep tenderloins and back straps whole trim off all the silver skin - marinate in KC masterpiece steak house and grill on high heat to 125- 130 degrees. Take roughly four minutes per side at 500 degrees on my Kamado Joe. Rest for ten minutes and slice about 1/4 inch thick. Spectacular!
 
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