Deer Meat

[SportHuntingHelp]

Lots of favorites nothing beats a nice stake. However in the winter I love a deer stew with a loaf of french bread covered in butter.

Love the back straps feel bad that my wife will never get to try them as that bad meat is normally dealt with in camp with acouple beer.

Also my freezer is empty come on September 1.

[Saltmania]

I enjoy venison many ways, but my favorite has to be chops seasoned with a simple rub of coarse salt, fresh ground pepper, fresh chopped rosemary, and olive oil done medium rare on the BBQ. YUM!

The last AO magazine has a great looking tenderloin recipe that I'm dying to try. Now to get my hands on those prized tenderloin

[gonewest]

My favorite is loins cut about 1 1/2" thick then marinade with balsomic vinegar and some Montreal seasoning. Fire the grill up to high and sear each side for about 4-5 minutes. Basically till PINK IN THE MIDDLE. Big thing isno matter how you cook it to me is to trimm it up good and get all the shinny skinn of and connecting tissues. You can't beat good venison. Buts its surprising how deer can vary in taste from area to area and what they eat. I shot a deer in the plains of Colorado and it has a strong wild taste even though they have alot of grain out there. The deer I got in Kentucky was one of the best I ever had. They eat alot of corn and soybeans.

[Bushrat]

Take a loin portion out of the freezer and let it almost thaw in the fridge, still frozen enough to be stiff and hold its shape, get the meat slicer and cut it about 3/16" thick, add salt & pepper, heat the cast iron fry pan and lube it generously with butter, when the butter is just almost to the burn/smoke/burst into flames stage, throw in the slices, cook quick and hot, about 30-45 seconds or so, flip over for another 30 seconds or so, should give a good brown tasty crust yet still pink in the middle, of course the eggs are already fried in another pan and the toast is popped, pour some juice from the pan onto the homemade hash browns with a little chopped green onion mixed in with them.... mmmm....... steak and eggs... breakfast fit for a king.

[Hollingsworth]

Like too see different kind of ways too cook deer that the whole fam will like usually just come up with an idea and cook it. If its good put it in the books...

[prairiecustom]

This is my aunts recipe and is still my fav,Takes a bit of time and work but is soooooooo good.
Take your steaks and lightly pound with tenderizer.Dip in egg and coat with cracker crumbs.Season with a little Lawerys,garlic powder and pepper and then brown in bacon grease and then put into roaster.Its good to have a rack in the roaster to keep the steaks off the bottom.Layer steaks and onions.Add just a bit of water so they dont dry out and bake for an hour or so.Incredible

[coppercrazy]

Wrong time of day to be looking at these great deer recipes, I just about chewed the corner off my I phone. Can't wait for season.!!!!!

[dan1]

Originally Posted by Alberta Bigbore

I like my deer meat made into Maple Breakfast sausages...... And...Garlic Sausage, and pepperoni.

But I do like to bring home the fresh tenderloins and slice them up and cook them in Garlic Butter. Apparently this is evil.

The maple sausages are so good! I think this fall , if I get a deer I'll make some other sausage -- maybe italian sausage. Mmmmmmm!