Author Topic: What's a good recipe for deer meat? (Read 3956 times)

teddy12b · « **on:** November 18, 2008, 09:28:24 AM »

I'm in trouble. I have my deer getting made into steaks, but I don't know how to cook them "well". I'll eat whatever is in front of me but I want to make sure my wife will like the venison too. What's the best way to cook venison to get rid of any gamey taste and also to make it tender?

I need recipes and methods. Please spell it out like you're talking to a child because I don't cook much if ever. My idea of homemade cooking is adding milk to my cereal.

S & W 642 · « **Reply #1 on:** November 19, 2008, 05:28:45 AM »

This recipe is great it was listed at the beginning of the year.

Found this recipe in my "field to table" wild game cook book. My wife and I made it over the weekend and LOVED it. It's a great, easy meal and is one of the best steak recipes I've ever tried. Thought you may enjoy:

Ingredients:

Quote
2 to 3 lbs deer, antelope, elk, or moose round steaks
1/2 cup all purpose flour
2 teaspoons salt
1/4 teaspoon pepper
1 to 2 tablespoons butter or margerine
2 to 3 tablespoons olive oil or vegetable oil
3 tablespoons finely chopped onion
Brown Sugar
Catsup
Dried basil leaves
1 tablespoon butter or margerine, cup up
1/4 cup beef broth

Directions:

Quote
Heat oven to 350 degrees F. Trim meat. Pound to 1/2 inch thickness with meat mallet. On sheet of wax paper, mix flour, salt, and pepper. Dip steaks in flour mixture, turning to coat. In large skillet, melt 1 tablespoon butter in 2 tablespoons oil over medium-high heat. Add coated steaks; brown on both sides. Fry in two batches if necessary, adding additional butter and oil. Arrange browned steaks in 12x8 inch baking pan. Sprinkle with onion. Top each steak with 1 teaspoon packed brown sugar and 1 teaspoon catsup. Sprinkls lightly with basil. Dot with 1 tablespoon butter. Add beef broth to drippings in skillet. Cook over medium heat for about 1 minute, stirring to loosen any browned bits. Add to baking pan. Cover with aluminum foil. Bake for about 45 minutes. Remove foil. If meat appears dry, add a small amount of stock or water to pan. Bake until browned on top, about 15 minutes longer.

Enjoy!!

mcwoodduck · « **Reply #2 on:** November 19, 2008, 05:40:28 AM »

Here is one that is fast and really easy.
Put steaks in zip loc bag.
Pour thousand Island dressing on top. (ketchup, Mayo, and sweet Pickel relish)
Seal Bag, getting as much air out as possible.
Mix around to cover the steaks.
Let sit in fridge over night.
Pull steaks out and let warm to room Temp.
Fire the grill!
Throw the steaks on the grill and cook as if they were beef.
They come out perfect and taste great.
I was leary at first when a buddy told me about it but it was good. The dressing falls off but adds a good flavor and the fat to keep the steaks moist and juicy. Cook to about medium rare to medium well.

TribReady · « **Reply #3 on:** November 19, 2008, 05:40:59 AM »

I've got another one. Super easy and super cheap.

Marinade steaks overnight in a plastic bag filled with about 2/3 cup olive oil, 1/3 cup soy sauce, and a couple tablespoonsful of a seasoning called "Montreal Steak" (made by Durkee, or McCormick, or one of those spice companies). Total marinade cost is less than $1 and takes about 5 minutes to do.
Overnight in the fridge, then on to the grill. Totally awesome..even "non-venison eaters" like it

mcwoodduck · « **Reply #4 on:** November 19, 2008, 05:48:30 AM »

I also use my standard Rub sprinkled on the steaks and grill them as normal.
My secret standard rub is:
Kosher salt 3 parts (Has to be Kosher salt. The "when it rains it pours" stuff will ruin it! Fine sea salt is a close second)
Black pepper 1 part
garlic powder 1/2
onion powder 1/2
paprika 1/4
brown sugar 1
cayanne pepper 1/8
This rub goes on all meat headed for the smoker and a lot of stuff headed for the grill like whole chickens, pork tender loins, and tri tip.

teddy12b · « **Reply #5 on:** November 19, 2008, 05:52:46 AM »

Last night I picked up my steaks and roasts. I put the smallest steak I had on the grill for me and my wife to try out. While at the store I bought some local venison seasoning. I cooked the steak very slow, but it was worth it. I ended up trying out 5 different steak sauces I had on hand and the one I liked the best was the A1 Teriyaki. That was the best deer meat I've ever eaten. Hard to have meat any more fresh than something that was shot two days ago in the woods.

SHOOTALL · « **Reply #6 on:** November 19, 2008, 06:51:37 AM »

beat steaks with a meat hammer , flower and fry in pan . yum !

efremtags · « **Reply #7 on:** January 05, 2009, 01:09:20 PM »

For back straps, don't get too fancy the meat should speak for itself.

Simple overnight marinade for 2 steaks:

2 tbs of acid (use red wine or balsamic vinegar)
2 tbs fat (olive oil or extra virgin olive oil)
2 tbs salt (use worstchesire sauce or terayaki sauce)
couple of cruchsed garlic cloves

This is the basic make up of any marinade

Day you cook it, sprinkle some kosher salt and pepper. Fry in cast iron or grill 4 minutes per side for medium rare, 4.5 for medium, 5 for medium well. This is baed on a 1 1/4" thick cut).

J-Train · « **Reply #8 on:** January 08, 2009, 04:22:39 AM »

This works great on cube steak--I'm sure you can use a meat mallet on your steaks for the same effect:
Slice the cube steak into 1-inch wide strips.
Coat with mustard.
Shake in a bag with flour, salt and pepper.
Deep fry until golden.

After one taste, people will willingly burn their lips eating this right out of the grease. It's so good they won't wait for it to cool! (note: you do not taste the mustard)

By the way, this is a great way to fry fish, but use 1/2 corn meal and 1/2 flour.

mcwoodduck · « **Reply #9 on:** January 08, 2009, 07:45:21 AM »

J-Train,
What kind of Mustard?
I'm a batchlor so all I have in my fridge is beer and mustard. 10 different types of mustard so what do I use?

teddy12b · « **Reply #10 on:** January 08, 2009, 08:08:56 AM »

If you all want to try some different sauces, try this.

http://www.mauricesbbq.com/index.cfm

I've got a small stockpile of the "original" flavor in case the SHTF.

J-Train · « **Reply #11 on:** January 09, 2009, 11:44:47 AM »

Mcwoodduck, the cheap yellow mustard works best. Deli mustard, grey poupon, etc. will work in a pinch. I prefer to save the deli mustard for my venison summer sausage (on crackers, in front of a football game--yum!)

teddy12b · « **Reply #12 on:** May 21, 2009, 03:41:04 PM »

Well, I never did try any tricky recipes. Tonight I put small pieces of steaks into ziplocks with a different sauce in each ziplock. Hopefully one of them will be a pretty good marinade, but I don't have too high of hopes. I'm a really really bad cook.

mcwoodduck · « **Reply #13 on:** May 22, 2009, 06:40:29 AM »

Teddy,
How is the cooking going?
To make you grilling better get a timmer.
for 1" steaks 5 min Trun the steak 45 degrees to make pretty grill makrs.
5 more min.
then Flip the steak.
6 min on that side and pull the steaks for medium rare.
Let the steaks sit for 5 min and cool a little. They will stay juicy that way. If you cut in to them all the juice will run out.
if you like the meat a little more done than medium add a minute to each step for meduim, 2 min for medium well and 3 min for dead!
But don't serve the steaks from the grill.
Also go get Kosher salt. It changed my cooking. Big time!

jager · « **Reply #14 on:** May 22, 2009, 07:17:25 AM »

There are some great recipes listed here

! I just like to add that before you try any of them, be sure and trim every piece of fat visible off your steak before you cook it. Venison fat does not add a good flavor to the meat as does beef, it tends to spoil the taste. I've found that most people that encounter the "so called gamey taste" in their "kill" either left fat on the meat or did not properly cool and "drain" the "carcass" after the kill.
I would also recommend you don't over cook the meat, for the flavor changes and the juices quickly cook out of the "lean", tasty venison steak on a grill beyond "medium" IMO. (Slow cooker recipes and roasts in juices are a different story entirely.)

SHOOTALL · « **Reply #15 on:** May 22, 2009, 08:24:58 AM »

put a roast in a crock pot along with 2 cans of V-8 juice , cook all day , then add taters and other stuff you like with some water , cook some more , then eat .

teddy12b · « **Reply #16 on:** May 22, 2009, 09:49:28 AM »

Quote from: mcwoodduck on May 22, 2009, 06:40:29 AM

Also go get Kosher salt. It changed my cooking. Big time!

I have a buddy who is starting a career as a chef and he swears by the Kosher salt. Are you supposed to put it in with the marinade, or put it on the steaks before during or after the grill?

mcwoodduck · « **Reply #17 on:** May 22, 2009, 10:12:29 AM »

Yes!
I use it where ever I used to use the "when it rains it pours" salt.
The Kosher and even sea salt are strange they make the food taste more like food.
the Iodine stuff just makes food taste like a salt lick.
And yes if you add a touch of salt on the steak before serving MMMMMM.
I also will use a compound butter on steaks for company.
Really good on game and sea food.
Compound butter is really easy to make.
Pound of unsalted butter into the food processor
Pinch of Kosher salt and the herbs or spices you want to use. Blend. Scoop out onto plastic wrap and make a sausage out of it. and stick it in the fridge for a few hours. unwrap and slice off coins to top on steaks.
For beef I like Chives and roasted garlic.
For venison I like Chives and raw garlic.
for seafood- Dill for Slamon and old bay for shark or bill fish.
Lemon and dill for other roasted fish.

pozoutdoors · « **Reply #18 on:** May 22, 2009, 12:59:20 PM »

I completely agree with jager...One recipe everybody I have served it to likes..........brown some thin steaks and put them in a crockpot with cream of mushroom soup before you go to work and they will be great by the time you make it home!!! With all these recipes, I'm about to go get in the freezer and get to work!!!

SHOOTALL · « **Reply #19 on:** May 22, 2009, 01:02:27 PM »

take a deer roast , wrap in bacon , pepper and other spices you like . place in smoker . use apple juice for moisture pan , cook 6-8 hours .
have pocket knife and a drink ready cause it won't make it to the table !

pozoutdoors · « **Reply #20 on:** May 22, 2009, 01:57:22 PM »

Shootall is right!! I do that with a loin!! It is good!!! I put garlic salt and pepper on it and rap it in bacon and let it smoke!!! It is hard to save for others!!

Cheesehead · « **Reply #21 on:** May 22, 2009, 04:14:50 PM »

http://www.gboreloaded.com/forums/index.php/topic,91964.0.html

Cheese

mechanic · « **Reply #22 on:** May 22, 2009, 04:54:54 PM »

Just stick them in the crock pot, add a small amt. of water, and some beef boullion. Cook until its falling off the bone. If you want it grilled, marinate overnight in just a little water and beef boullion, maybe a dash of salt.

kwells2006 · « **Reply #23 on:** December 08, 2009, 02:45:08 PM »

Quote from: mcwoodduck on May 22, 2009, 10:12:29 AM

Yes!
I use it where ever I used to use the "when it rains it pours" salt.
The Kosher and even sea salt are strange they make the food taste more like food.
the Iodine stuff just makes food taste like a salt lick.
And yes if you add a touch of salt on the steak before serving MMMMMM.
I also will use a compound butter on steaks for company.
Really good on game and sea food.
Compound butter is really easy to make.
Pound of unsalted butter into the food processor
Pinch of Kosher salt and the herbs or spices you want to use. Blend. Scoop out onto plastic wrap and make a sausage out of it. and stick it in the fridge for a few hours. unwrap and slice off coins to top on steaks.
For beef I like Chives and roasted garlic.
For venison I like Chives and raw garlic.
for seafood- Dill for Slamon and old bay for shark or bill fish.
Lemon and dill for other roasted fish.

I like your way of cooking sounds very yummy!!

Swampman · « **Reply #24 on:** December 08, 2009, 02:57:07 PM »

What gamey taste? It's venison and it isn't gonna taste like something else. Don't over cook it. That's the way most people ruin it.

cange · « **Reply #25 on:** December 10, 2009, 09:00:44 AM »

Just season and grill. Like any other steak. Just don't overcook. Nice and pink.
I don't know why your meat would be 'gamey' unless it wasn't killed quickly or
you had it processed somewhere and didn't get your own meat back. You never
know who did what. Thats why I always try to do my own. I can't remember the last
time I had a steak that tasted 'gamey'.

bulletstuffer · « **Reply #26 on:** December 10, 2009, 09:30:44 AM »

I'm with Tribready. Montreal seasoning is awesome! Sprinkle Montreal seasoning on as a dry rub let sit for an hour and cook to medium rare. I like to hit whole backstraps on high heat 500 degrees on a gas grill for about 1 minute on each side then turn the grill to 325 and cook until internal temperature hits 140 degrees. Take off cover with foil for 2-3 minutes and serve. Love those things

I have been guilty of over cooking venison in the past and it definitely ruins the flavor.

Bulletstuffer

JBlk · « **Reply #27 on:** December 11, 2009, 01:16:39 AM »

You will find that the taste of your venison will depend on how quickly you field dress and cool your deer after harvesting it.Any of the meat that is contaminated by either the round or a slip of the knife during the field dressing should be immediately removed.Also the forage that the deer has consumed will affect the taste.Most of the deer we harvest in this area eat corn and beans so they taste about like beef and are cooked about the same way.My buddy likes to can some of his deer in quart jars with 1/2 beef bullion cube added for quick meals and its hard to tell it from beef.A little pork added to your ground deer will make a better tasting buger.We generally just use salt,pepper and garlic powder for spices, but use whatever turns your tastebuds on.

blind ear · « **Reply #28 on:** December 19, 2009, 05:33:17 AM »

If the deer, buck or doe, was killed in rut it is likely to taste gamey. If they are running and chaseing wait for another deer. If the hocks on the back legs are dark and wet let them pass unless you want the horns. Pick one with light colored dry hocks.

pozoutdoors · « **Reply #29 on:** December 21, 2009, 04:44:49 PM »

Here in Iowa I really can't tell the difference between a rutting buck or a young doe. I eat alot of deer. Ours are corn and been feed and are great tasting!!! My wife told me she would not eat deer when we got together and now she eats it up like there is no tomorrow. She really likes the hot beef sandwichs I make using deer meat.