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violakat
Guest
Okay, I have a huge hunk of deer meat that I need to cook. However, I don't know exactly how to prepare it so it will actually taste good. I know, if not done right, it will taste horrible.
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crissy17
Guest
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gardenbunny
Guest
My dad, 4 brothers, sister and 2 nephews go deer hunting every year. So we have several freezers full of meat. My dad's venison is so good. But it's something we grew up eating.
The venison is sliced thinly breaded in flour, while it's cooking he uses plenty of salt and pepper(not enough to be too much, but enough to be good). Then with the stuff that is stuck to the pan after the meat is cooked he makes a flour gravy(white gravy?). Add mashed potatoes some fresh cooked green beans. That is our favorite sunday dinner!
The venison is sliced thinly breaded in flour, while it's cooking he uses plenty of salt and pepper(not enough to be too much, but enough to be good). Then with the stuff that is stuck to the pan after the meat is cooked he makes a flour gravy(white gravy?). Add mashed potatoes some fresh cooked green beans. That is our favorite sunday dinner!
Venison has a wild taste that most people like a lot, but I don’t. With this method of cooking it, the wild taste adds to the dish.
Shake sliced venison slices in a paper sack with flour that has had salt and pepper added. Add a little oil to a heavy pan and brown venison. Take venison out of pan, put aside. Slice two large onions. Add as much butter to the pan as you think your waistline will allow, up to a whole cube. Venison is very lean, the butter will add fat. Remember, the burn point of butter is low although the oil left in the pan will help. Brown onions for about five minutes. Add the venison back to the pan, put it in the oven at 300 degrees for two hours, or until the venison is very tender.
Shake sliced venison slices in a paper sack with flour that has had salt and pepper added. Add a little oil to a heavy pan and brown venison. Take venison out of pan, put aside. Slice two large onions. Add as much butter to the pan as you think your waistline will allow, up to a whole cube. Venison is very lean, the butter will add fat. Remember, the burn point of butter is low although the oil left in the pan will help. Brown onions for about five minutes. Add the venison back to the pan, put it in the oven at 300 degrees for two hours, or until the venison is very tender.
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violakat
Guest
Thanks everyone. This time around, I ended up slow cooking it. Hopefully in the future, I can try some of your suggestions out. If you have more, keep posting.
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shekaniah
Guest
This is how my mother in law cooks it!My dad, 4 brothers, sister and 2 nephews go deer hunting every year. So we have several freezers full of meat. My dad's venison is so good. But it's something we grew up eating.
The venison is sliced thinly breaded in flour, while it's cooking he uses plenty of salt and pepper(not enough to be too much, but enough to be good). Then with the stuff that is stuck to the pan after the meat is cooked he makes a flour gravy(white gravy?). Add mashed potatoes some fresh cooked green beans. That is our favorite sunday dinner!
And it is good and tender this way.
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Jelzdor
Guest
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TD14
Guest
Don't really have any recipes exactly but cooking tips from trial and error. First and foremost don't cook it too fast. Especially roast. Dad done that and well it tasted horrible to us but my yellow lab had a great christmas dinner. Lucky dog. Another trick is to get a good venison seasoning mix. We got ours from the butcher shop where we got it processed. Most butcher shops will carry some form. If not always hit your sporting good stores like Gander Mountain or Cabellas, or bass pro shops they should have some sort. Finally for cuts of meat not hamburger or hamburger patties if you want to get some of the blood out and that iron taste to go away soak the cut in a bowl of white milk over night. Hope that helps.
Personally I am not a fan of venison as I don't like the game flavour however the best I have ever had was a rich red wine stew, it was beautiful and oh so slow cooked, the meat fell apart and was served with a rich gravy plenty of veg and good old tatties (potatoes).
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TD14
Guest
Another thing i heard of people doing is this. I will try to be non graphic here. Anyways if you got any experrience in aging meats this will be crystal clear. If not i'll make it simple. Basically after you field dress the deer and get all the innards remove take it to a garage,barn,or shed. Hang it by the neck or front legs. This does two things from what i understand. First it lets even more of the blood drain out and two it lets the meat age. As the meat ages it supposedly loses some of the gaminess. I'm not sure if this is true but in theory it would make sense. One thing to remember is to keep the building cool. Also make sure the building is secure, wouldn't want any other critters to get to the carcass. Though if your thing is varmint it could get you two meals deer and possum stew. lol.
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gardenbunny
Guest
We age our deer for almost a week. But I've never had it any other way so I don't know the difference. lol
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TD14
Guest
Finally someone i found who does this. I would love to try it. If i ever get out deer hunting or get another roadkill deer gonna have the butcher shop do that so i can see the difference. Then again i would probably get it all made in to jerky so maybe it wouldn't matter. I love deer jerky, best stuff ever. As long as it ain't dry gotta have some moisture to it.
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gardenbunny
Guest
You eat road kill? yuck? lol, the road kill I've had was a rooster and a dove. purely accidental.
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TD14
Guest
Well funny story about my roadkill deer. I was on the way home from the chiropractor sometime in February a couple years ago. I look across the median and see a lady with her hazards on and a deer laying in the one lane. It's a divided 4 lane road. Well i go up and turn around. I first drag the deer into the grass to get it off the road and open the road back up. Then i get to looking at how it died. It broke a rear leg when hit and snapped its neck when it went down on the pavement. So basically this was the cleanest kill you could get with a car. No meat or organ damage. So the township police came out and i got my deer slip. Guy my dad works with and his son came out and field dressed it for me. That was hillarious field dressing a deer on the side of the road in the rich part of town. So field dressed it and took it to the butcher shop and got her processed. I figured why let a good deer go to waist. If i hadn't have taken it i would have called a friend of mine or his cousin to come get it. So that's my roadkill deer story.
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gardenbunny
Guest
Lol! My roadkill story- dove landed in the middle of the road, I slowed way down(almost to a stop), apparently it didn't fly away because suddenly feathers were flying everywhere! lol. Made for a funny story to tell at work.
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mistru
Guest
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DividedSky
Guest
Dad used to do the floured/fried/gravy thing. He learned that if you could grill if you marinate them in orange juice overnight. I slice 'em up into strips, sprinkle w/ lime juice, four tortilla w/ onions and cilantro.
venison fajitas
venison fajitas