Page 3 of 3 FirstFirst 123
Results 21 to 25 of 25

Thread: What to do with Deer meat?

  1. #21
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011
    Location
    nyc
    Posts
    3,973
    It will work. I just omitted all those steps because, I figured he know how to make a stew. My bad. I forgot the more info the better.lol
    I haven't lived the life I wanted, just the lives I needed too at the time.

  2. #22
    Senior Member Lucretia's Avatar
    Join Date
    Oct 2011
    Location
    Isle of Lucy
    Posts
    1,625
    My mother's method of making stew: dump all raw ingredients in water and boil until nasty. Used to HATE stew---until I had some that was done right.
    Now is not the time to bother me. And it's always now. Wiley Miller

  3. #23

    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,486
    Quote Originally Posted by sachem allison View Post
    It will work. I just omitted all those steps because, I figured he know how to make a stew. My bad. I forgot the more info the better.lol
    I do...still interested learning what other OCDtypes do thats different from me though

    Quote Originally Posted by Lucretia View Post
    boil until nasty.
    Heh, had to chuckle at this. I did it this way for many years....until a recipe from cooks illustratedmade me think aout it very differently....and made the old approach nasty indeed.

    Lots of good ideas here guys (& gals!)... thanks!
    Remember: You're a unique individual...just like everybody else.

  4. #24
    Senior Member Duckfat's Avatar
    Join Date
    Mar 2012
    Location
    The Motor City
    Posts
    518
    Use your front shoulders for grind meat and jerky. The backstarp and tenders are going to be your prime steaks. Clean the silver off the back strap the very same way you would clean a tenderloin. From there you can leave the loins whole and roast them or slice into steaks. One of my favorite methods for backstap is to coat the steaks with crushed black pepper and juniper berries and then sear in a cast iron pan, sautee some frozen Morels from the spring (if I have any left) and put that together with a demi to simmer.
    A quick marinade I use for Venison chops on the grill;
    5 crushed Cloves of Garlic
    1/2 Cup Olive Oil
    1 Tablespoon Oregano
    Juice from 1 fresh lemon
    2 Tablespoons balsamic or red wine Vinegar
    S &P

    I put the chops in this the night before I grill. If your new to grinding meat or making sausage don't be afraid to mix your base grind meat 50/50 with any bulk pork sausage you like.
    Enjoy. We had a slow and warm deer season here.

    Dave

  5. #25

    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,486
    Gotta respect recipe ideas for game from a guy named "duckfat!"

    Thanks.
    Remember: You're a unique individual...just like everybody else.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •