Favorite use of deer meat?

[hipoint]

haha, folks where you're from must be a little more innovative than here. I know it's a VERY old idea, but everyone around here looks like I just showed them the meaning of life when they see a can of soup or something else on one of my engines

It does really help, I hate "stopping" for lunch so I usually don't but if I can grab a quick bite while doing something then I will. During the cold months having a nice hot something ready to go is just great though.

My gal is half filipino, they make a roll over there, can't remember the name off the top of my head, but it's a dinner type roll with ground meat, cabbage, spices and sometimes we add cheese. Those critters are awesome!

 

[Officers'Wife]

My Dad has an ancient John Deere "D" that still has remnants of "pork and beans" on the underside of the hood from my grandfather forgetting to punch a pressure release hole in the can. When you have X number of acres left to finish and there is rain/snow on the way you don't stop the machinery for an hour just to have lunch or supper.

I can do Lumpia but I prefer Pancit(s) and given time and inspiration can do justice to an adobo. (My great grandmother on my "real" dad's side was Pinoy.) I once took a goose pancit to a carry in dinner at the church. A number of people made some rather unChristian remarks that I didn't bring enough.

 

[hipoint]

lumpia and adobo are probably my favorites, poncit is a close second!

 

[SleazyRider]

My Dad has an ancient John Deere "D" that still has remnants of "pork and beans" on the underside of the hood from my grandfather forgetting to punch a pressure release hole in the can. When you have X number of acres left to finish and there is rain/snow on the way you don't stop the machinery for an hour just to have lunch or supper.

I can do Lumpia but I prefer Pancit(s) and given time and inspiration can do justice to an adobo. (My great grandmother on my "real" dad's side was Pinoy.) I once took a goose pancit to a carry in dinner at the church. A number of people made some rather unChristian remarks that I didn't bring enough.

Now hold on a minute! For the benefit of us "city slickers" here at THR, just what is lumpia, pancit, and adobo? Got any secret recipes you"d care to share?

 

[hipoint]

those are filipino recipes, kinda the "cheeseburger" of the philippines

Lumpia is basically a spring roll, I've made plenty of them, pretty much put what you want in them, mostly it's ground meat, cabbage, carrots and a few other shredded veggies... Deep fried

Adobo is as diverse as american chili is... the adobo that I know is like a chicken soup with rice vinegar and coconut milk and soy sauce. Sounds weird, but it's one of the best things I've ever eaten, it's served over rice. My gal is a filipina but I make better adobo than her haha, shhhh!

Pancit is really good too, basically a stir fry with rice noodles instead of rice. Those rice noodles are really good and SUPER cheap at an oriental store.

things are different depending on what area of the Philippines you are in, these are from north of manilla, an area called Tinang... I can get you specific recipes if you wish...

 

[Ms_Dragon]

I do mine cubed into 1 inch cubes and rolled in seasoned flour.
I put into the slow cooker, unbrowned, with
1 can of Guinness,
3 tablespoons of tomato paste,
4 cloves of garlic roughly chopped.
2 onions chopped.
2 carrots chopped.
1 stick of celery chopped.
1 large sprig of rosemary.
1 large flat field mushroom chopped.
4 prunes chopped fine.
Enough chicken stock to cover
and set the slow cooker on low for the entire day.

Serve with buttery mashed potatoes.

The prunes and the mushrooms make the gravy nice, dark and rich as does the Guinness.

 

[Officers'Wife]

Sorry Sleazy,

As HiPoint noted these are Pinoy dishes that I've adapted to NW Indiana. I've been 'exposed' to a number of cultures and brought them home to claim as my very own. There is nothing "secret" about them, just not familiar in most of the US. It's just that I can get hubby, kids and employees to eat pancit easier than I can sauerbraten so that culture is more on my mind.

 

[Lloyd Smale]

Hi Lloyd,

All it takes is a little imagination and a lot of experimentation. One year I made the mistake of cutting shoulder meat in thin slices, steaming it until tender then wrapping it in a spiral with bread dough and baking the result like roll up dinner rolls.

Now during harvest time the men insist on having it prepared for "field meals" as you can wrap them in aluminum foil and put them on the exhaust manifold for a round to heat them up.

another one i do at camp the guys really lick up is take some thin cut venison fry it with onion mushroom and peppers just like you would for a philly and then take the mixture hot and put it on a soft taco shell then add some cheddar cheese roll up and fry in a skillet with about a 1/2 of oil. turn them often until there a golden brown.

 

[brainwake]

We eat deer year round in my family. Funny enough, last week my wife made chicken fried pork chops. My son said..."hey this taste like deer". I said..."well...it's more like, deer taste like this. Most people don't eat deer as much as we do."

We eat deer several ways. The jerky of course is what most people love. I have won competitions at work with it. My kids fight over it and hoard it. I actually have to hide some for myself. The other popular way is of course frying it and some brown gravy....yum. But we will also roast it in crock pot with carrots, onions, and potatoes. The wife will also make deer stroganoff over pasta. and of course Chili.

 

[Arkansas Paul]

Ms_Dragon, that sounds delicious.

 

[Ms_Dragon]

Thank you Arkansas Paul!

The good thing about that recipe is it's really good with beef as well.

If your doing heavy work in the in the Winter...putting this on in the morning and then coming home and walking through the door and having this mouthwatering aroma greet you.
Nothing better.
A plateful of this and all is good and right in the world.

 

[Officers'Wife]

It sounds a lot like a recipe I have called "No Peek Stew." Put it in the oven and forget about it for 6 hours. Unfortunately during harvest and planting when SIL and I have to cook for a crowd we have neither oven or crockpot available.

One of our "field meals" is jerky, light cream, potatoes, peas, carrots celery and a touch of wild horseradish (as well as a bit of barley for thickening) baked into a Bisquik "pie" in a dutch oven. The jerky can be replaced with chicken, goose, duck or quail as well.

 

[Buzznrose]

awesome guys, I have gotten a couple new ideas here! alot of the stuff is what we already do with it, some have new twists. I hope you guys don't mind, but I'm copy/pasting the ones I really like and keeping them!

I got a really OLD recipe for turtle soup today from a lady who said her grandmother came up with it a hundred years ago. Give me a few to get it typed up and I'll share it here.


as per some of the questions, there is a STICKY regarding wild meat recipes, but it seems to have been abandoned/ignored hence myself posting this. I'd LOVE to hear recipes not only involving venison, but bear, boar, squirrel, rabbit... heck, anything you can cook! We do NOT have a hunters for the hungry around here, mainly because we do not have a licensed deer processing facility in our area. Funny thing, everyone who does come here to hunt ends up saying the same thing "you have more deer than anyone in the county here and you're the only one who doesn't want them around" haha. Our whitetail are generally pretty small here, never weighed one, but when my gal moved here from eastern north carolina, she joked about our deer looking like dogs

We most certainly eat everything we shoot here on the farm, and don't get me wrong, I AM thankful for all the bounty, but it does get old after a bit. Been trying to trade some off for beef, etc... but not had much luck. After over 2 years of deer being pretty much the only red meat we consume, I'm really looking for some new ways to cook the stuff!!! I usually don't shoot them during the hot months just because they're so hard to process and keep flies away, but it's about time to start up again...


OH, btw... here's something you fellas might not have heard of/done with it yet. I can quite a bit of ours in mason jars! works like a dang champ and WAY better than freezing, it'll keep longer and it's easier to prepare when you're ready to eat. I'll take some of the bones, boil them in a big stock pot to make a broth with LIGHT spices to taste (usually with a couple cubes of beef bullion too). You don't want to overspice it because that will make it harder to do different things with it later on... anyhow, after the broth is done, I'll lightly brown chunked meat, I don't cook it, just sear it enought to brown the outside over a high heat. Then I put the meat in the jars, add enough broth to cover it up (leaving enough headspace in the jar) and then pressure can it for the appropriate amount of time. When you go to use it in a stew, make a vegetable stew FIRST (using the broth from the jar). Then when the stew is actually done, dump the meat in. You do this because after canning it is VERY tender and will actually disappear in the stew if you try to put the meat in at the first. Works great, no worries about power outages, super easy to use, no thawing, and a good SHTF skill to have. You can use it in stroghanoff and plenty of other dishes where "stewed" meat would be called for. I find PINT jars are the perfect amount of meat for a decent pot of stew that would easily feed 4 folks for a meal.

Oh Yes! Canned venison ROCKS! I haven't had any for a few years, but when I liven in MT and AK, we always canned (mason jars) at least half of our venison, be it deer, elk, moose, etc. and HiPoint is right that you season it lightly, with salt, pepper, bullion, and maybe parsley. Then, when you're ready for stew, chile, soup, pasta, etc., just open the can and go to town. Personally, my favorite is just open a can, heat on the stove with frozen peas, and serve over mashed potatoes!

If you've never canned it, and you harvest a lot of meat every year, this is definitely something you should try.

 

[ldlfh7]

I love it all. There are so many uses for it but I prefer to smoke an arm roast on my smoker say 8 hours? Comes out tastier than a smoked pork butt. 2nd favorite use? Dog food. I take all the scraps and fat trimmings and grind it up and mix it with flour and veggies and bake in the oven. The dogs love it and nothing goes to waste.

 

[witchhunter]

Cut into 1/2 inch squares and brown it. add some burrito mix and some refried or whole beans. Grate some sharp cheddar and warm up some tortillas and have some mondo burritos....add homemade salsa of course. Think I'll pull some out of the freezer to thaw for dinner tomorrow.

 

[Lloyd Smale]

tell you another i ate at the neighbors camp one night that was good. They made venison fondue. The battered cubes of meat and deap fried them and had melted cheese to dip them in. Granted i had a few beers in my that may have added to the flavor but it was excellent.

 

[brainwake]

tell you another i ate at the neighbors camp one night that was good. They made venison fondue. The battered cubes of meat and deap fried them and had melted cheese to dip them in. Granted i had a few beers in my that may have added to the flavor but it was excellent.

Okay...now I am hungry.

 

[Fred in Wisc]

We do the "old school" knife only butchering, no meat saws.

Steaks- anything big enough gets cut into steaks.

The rest gets cut into stew meat, made into sausage, or ground into burger with about 40% pork (or bacon ends if they are reasonably priced).

Last year we made some venison boerewors (South African sausage) then smoked it. Definitely doing that again, it was out of this world awesome.

 

[ridgerunner1965]

i cant get enough of backstrap cut in 1/2 thick slices and grilled lightly over hickory coals.some times i grill 8 in sections of backstrap whole the same way.the trick is not to get it overdone,slightly red in the middle.a bit of salt and pepper rite before yu eat it and maybe some steak sauce.

any chunk of deer meat big enough to make steaks is frozen whole and sliced rite before cooking.my gfren will marinate in whatever we have handy with some beer and grill them over a real wood fire.i have to chop the wood lol!

the burger can be mixed with bit of oatmeal and soy sauce, bbq sauce or whatever yu have handy,add some finely chopped oinions to the mix and any garlic or oinion powder and you have a good burger.i like these with big slabs of homegrown tomateo and cheese.the oatmeal soaks up the liquid and keeps it in the burger, the oinion adds moisture as well.again cooked over a real wood fire.

for a good stew i cube up the meat and brown it in olive oil, then add oinions, green beans from the garden,carrots, taters,tomatoes sliced if i have them, a bit of okra if i have that also,maybe some peppers, dried or fresh,any kind.cook till thick and enjoy!

there is a hundred ways to make chili and they are all good.

 

[sixgunner455]

1-tender yearling roast, in the crockpot, with some herbs and seasonings.
2-ground, mixed with herbs and seasonings, formed into sticks and run through the dehydrator. Last batch I made, dog got hold of half of it and ate it all. I got one piece. she died a couple months later, and until this thread I didn't remember the jerky.
3-backstrap medallions, slow cooked on a cast iron skillet in red wine with mushrooms, parsley, etc. Maybe add a little bacon. You can do the same thing with dove breasts, or quail.

I just ate, and I'm sitting here dreaming about this stuff. Can't wait for the fall hunts!

Oh, I get to go chase elk next week with my daughter. If we both tag, we'll probably have to get another freezer.

 

[Carmmond]

Oh, I get to go chase elk next week with my daughter. If we both tag, we'll probably have to get another freezer.

Good luck..... hope you have to spend money in your future

 

[boogieman]

Marinated back straps cooked very rare on an open fire. Sliced thin and eaten with your fingers while enjoying a glass of homemade wine is my favorite. A very close second is a Hungarian style deer stew. Trick there is to let the meat cubes soak in cold water and rinse prior to cooking. Gets rid of that strong game flavor.

 

[whughett]

60% venison 40% pork with a hamburg grind. Use for anything one would use hamburg for.
50% venison 50% pork, favorite sausage spice mix.1/2 sweet, 1/2 hot. Hang the stuffed sausage on clothes line in a dry cellar over newspaper for a few days, tie into links, freeze.

 

[black_powder_Rob]

My wife likes to cook it in a Thai red curry sauce, along with some lemon leaf, potatoes, some other seasonings and coconut milk served over steamed white rice. It is actually pretty good.

As for how I cook it, well I usually just marinate it in some vinegar, olive oil, and some seasoning and smoke it.

 

[boogieman]

As for how I cook it, well I usually just marinate it in some vinegar, olive oil, and some seasoning and smoke it.

Sounds like it would be rather dry? How hot, how long, and what cut do you smoke?