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Post by Deleted on Dec 4, 2020 17:49:59 GMT -6
If anyone has a favorite way to prepare deer from their experiences....please share! I am eager to learn and interested in hearing from you on recipes you like best! Thank you in advance for sharing!!! 🎀
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Post by jonathco on Dec 18, 2020 12:56:00 GMT -6
So, it depends - do you like the taste of venison or tolerate it? Personally, I enjoy the taste, but Mrs. Jonathco... well, her mission is to cover up the taste of venison by any means necessary. A few things to keep in mind: venison is extremely lean; at least here in Michigan they are. Deer don't seem to put on a lot of fat up here in the north. So, if you over cook things like steaks or roasts, they will dry right out, given the low fat content. Since the Mrs. doesn't overly enjoy the taste of venison, I do a lot of ground venison chuck when I get a deer. She will often mix ground venison with ground beef 50/50 and that tames the "gamey" taste that she doesn't care for. I've been known to toss a little bit of ground pork sausage in with my ground venison instead (either when I process my deer and grind it, or right in the frying pan), as that gives it a little fat content. The meat on the legs can have a fair amount of what us called "silverskin" - it's kind of like a sinew, but has a odd flavor if not removed. Most people simply grind those parts of the deer into chuck and don't worry about it, as on top of the silverskin, the leg meat also has a lot of sinew. At our house, we cube up the leg meat(silverskin and sinew in tact), toss a spoonful of better-than-beef bullion in each jar (The Mrs. believes it reduces the venison taste which she doesn't care for), and pressure can it. The process of pressure canning actually dissolves both the silverskin and sinew, which floats to the top of the jar, and leaves nicely cubed up venison chunks down below. This makes an excellent, quick and easy meal. Simply open the jar, pull out the now re-solidified "blob" of silverskin and sinew at the top of the jar, and pour the yummy meat over rice, mashed potatoes, or whatever dish you like.
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Post by Deleted on Dec 18, 2020 13:59:01 GMT -6
I am o.k. with the taste. At least I know what I am actually eating! My son killed a deer and I would like to learn ways to process. I told my Mr. that I may need a bow and arrow or gun to get one! I am interested!
My Mother-in-law slow-cooked a deer roast once, soaked in milk prior, that would melt in your mouth and it was in a gravy. She did not share all the recipe details before she passed years later.
I met a stranger last year, who was commenting he was eating deer for the holidays and he hunted them. He told me he weights his deer meat down into a large container with vinegar, water and ice and drains off meat and replaces liquids + ice until all the blood runs off from the meat cuts before he froze it. This helped take away the gamey flavor.
This man also stated he recommended marinating meat, before cooked, in buttermilk.
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Post by jonathco on Dec 18, 2020 14:03:46 GMT -6
He told me he weights his deer meat down into a large container with vinegar, water and ice and drains off meat and replaces liquids + ice until all the blood runs off from the meat cuts before he froze it. This helped take away the gamey flavor. Fascinating! I may just have to try that next time I get one. Thanks for passing that along!
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Post by DirtDiva Admin on Jan 10, 2021 17:56:27 GMT -6
Mr DD has always soaked his deer in saltwater and ice for 2 to 3 days changing it several times to remove a great deal of the blood. He said the important part is the ice. He is also a firm believer in cleaning your meat well by removing the tendon and silver membrane. I have canned lots of venison chili, venison spaghetti sauce and stew. Venison roasts with gravy are a favorite served with mashed potatoes and peas and carrots. We used to put up ground venison and hamburger 50/50 also. Venison fingerlings cut into strips and soaked in buttermilk and Italian salad dressing and then rolled in self rising flour and deep fried are the kids fave same recipe with wild turkey breast. Ground venison can be mixed with ground pork and seasoned for sausage patties or rope sausage. Just remember to add extra pork fat or your sausage will be dry because the venison is so lean.
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