Art, got any good deer recipes?

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DR. Rob and others a question please.
After the prep of game and all, before going into fridge, freezer, do you just rinse and store, or do you not 'soak' in something first? I mean either to tenderize the game, or how do I ask--get the rest of the blood to dissipate.

I just use a light marinate to bring out the blood, which tends to tenderize. Used a light brine for this too.

clarify please
thanks
 
For deer, about all I've ever done is just some cold water rinse as I make sure stray hairs are all removed. Same sort of thing with dove or quail.

I've just never worried about remaining blood in the meat, or marinades...Never seemed to have any problems with taste. Like I say, my main concern is that the meat not dry out during cooking.

One trick I learned a long time back, for long-term freezer storage, is to use ZipLock bags and immerse (e.g.) three or four quail in water; then just close the bag. The water prevents freezer burns or any drying out.

:), Art
 
Thanks Art

I was told to use the light Italian dressing as a kid from a black foreman down on the farm...he didn't really say why...but I did it, he seemed to always know about "stuff."

I have rec'd game as you have stated with water and Zip-Lok --never had a problem, taste, blood, or freezer burn.
 
Generalizing: Poor people have long worked out ways of using spices to make low-quality foods taste good. For instance, the reason for Chili is to make even an old goat be edible. A smart fella listens to those folks when they give advice about cooking...

:), Art
 
The wife got one of them vacuum food bag things for Christmas. I do know that they sure help stop freezer burn too. One year I have right at 400# of deer sausage. I gave a bunch away and ate it damn near every other day...................still had some get freezer burnt.:(
 
Yeah, the "Food Saver" is a Good Thing. I have a buddy who pre-cooks various meats. He then vacuum packs them and throws them into the freezer. Later, he just does a nuke-job until hot.

By the way: Don't ever even mention cooking beans in with the chili, if you're around true chili-heads. They get all emotional and red in the face and start mumbling about getting out the baseball bat, or the rope with the noose already in it, or maybe a bullwhip..."Sacrilege! Sacrilege! Burn him at the stake!"

Actually that argument is what started the whole world of chili cook-offs, 36 years ago. H. Allen Smith arguing with Fracis X. Tolbert about whether New York or Texas could do it best. (The first contest wound up as a draw, since a local dog ate the judging-samples before the third judge could taste-test and vote.)

Art
 
Wonder if chili could be made with chunks of deer brisket...

As opposed to deer burger?

Just curious, I switched from hamburger to chunks of stew meat in my chili recipe, and thought I had gone to chili heaven.
 
"Just curious, I switched from hamburger to chunks of stew meat in my chili recipe, and thought I had gone to chili heaven."

That is the way chili was intended to be made, ground meat is what we have digressed to.

If you should be fortunate enough to have deer tenders steaming in your hands on a cold December morn you may like to try this:

After slicing the tenders into 3/8" sections put them into cold milk for a short while before rolling them in ap flour seasoned with freshly ground black pepper.

Brown the tenders in hot bacon fat using a cast iron pot. When the tenders are just browned and the fat is hot remove them and sautee a handfull of your favorite minced onion, once the onion is near translucent add about as much flour as there is fat left in the pot. Stir this mixture on medium heat until it becomes a light gold color and then add fresh milk while stirring until you get a nice gravy.

Add your tenders to your gravy and let it simmer for 30 min. or so.

Server over mashed potatoes.

Once you have mastered making your roux for the gravy it is much more fun to do it on HIGH HEAT

My friend Boyd Burroughs tought me this one. May he rest in peace.
 
trick is to shoot the ones with the spots on em... If I shoot a big buck or slickhead I grind it all up (not the tenderloin) into berger meat and make summer sausage and chili. Not just any chili.....3 o'clock chili...which is basic "hot chili mix" and hot beans with about 5 dried cayenne peppers from the garden. Best served after mannnnnny beers (PBRs preferably) at three in the mornin. You don't taste anything but fire
shocker.gif
 
Then again, I'm asian (Taiwanese) and so I'd probably eat it live anyways... hehehe

What do they say?

Anything with 4 legs except a table.
Anything with 2 legs except a human.
Anything in the water except a boat..
 
Got some ground deer from my uncle the other day and had to cook it up. I was planning on pasta and my own sauce. Anyway, deer balls make tomato sauce taste even better. Deer sausage also makes for a tasty lasagne.

Deer Balls
1lb ground deer
liberal amount of Italian seasoned bread crumbs
1 egg
1 slice milk soaked white bread

Mix everything in a big bowl with your hands and make balls and bake

I've done chili with ground and cubed meat and I prefer the ground meat. I also recommend habaneros for real heat. I'll leave the cubes for actual stew.
 
Oh My! I just told the boss I was sick. I'm going to the house to get out the grill, crock pot, and cast iron skillet. Ya'll come on. It'll be ready about 1:00. Somebody bring some paper plates.
 
Try this:

Mix up flour, salt and pepper to taste in a bowl.
In another bowl, mix four tablespoons of olive oil, the same of milk and one egg.

Take chunks of deer meat, backstrap is best but it won't go as far as other parts and, using a meat hammer pound it until it is completely pounded at least six times. i.e. pound #1, turn over pound #2 etc.

Heat up peanut oil flavored with a little bacon grease in a pan.

Dip deer into the liquid bowl first then roll into flour bowl.

Fry.

Drain.

Save a piece or two for your family and guests.
 
One venison tenderloin
Rub with chopped garlic (use lots of the juice)
Liberally apply Prudhomme's Meat Magic (free sample at his website)
Grill for about 3 minutes each side.
Serve with horseradish sauce.
If you die tomorrow, you'll have no regrets! :D

http://www.chefpaul.com/
 
Venison Salami

8# ground Nilgai, deer, (or lean beef if that's all ya got).
12 level teaspoons of Morton Tender Quick mix
8 teaspoons Hickory smoked salt
4 teaspoons mustard seed
4 teaspoon freshly ground black pepper
4 teaspoons garlic powder
4 teaspoons whole peppercorns
few drops of liqid smoke if desired

Combine all ingredients, mixing until thoroughtly blended. Divide into approximately 1/2 to 3/4 # loaves and roll to approximately 1 1/2" diameter. Wrap in plastic or foil. Refrigerate overnight. I like to roll each one in coarsely ground black pepper, but some might prefer less spicy. Unwrap rolls and place on oiled broiler pan (can use olive oil or spray w/pam).

You can cook in oven, but I prefer mesquite fire. Takes about 2 hours at 225-250 degrees on my pit and mesquite makes anything taste better:D . Cook until meat thermometer inserted in middle of roll reads 160 deg. F.

Store in refrigerator for use within 3 to 5 days or freeze for later use if there is any left.

Regards,
hps
 
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