Deer meat...

[Wildsky]

OK so I have a deer in the fridge. not whole

A friend of ours shot it, skinned and did all that and sent the meat to us. We're city slickers and know nothing about hunting.. so anyhoo.

Needless to say I don't know how to cook what parts. Any tips would be appreciated. I'm not sure if I even know which parts are which - we only had the shoulders still intact. The rest of it was in big chunks - we found the flank, and then a few big lumps of meat which must have come from the rear.

I want to make Jerky and sausage - and what else??

 

[SKR8PN]

Cube it up and make you a big pot of venison stew and pressure can it!!

If you were lucky enough to get either the backstraps or the tenderloins, fillet them and fry them up in some butter. They will be long strips of meat, 2 ft long or better, about 2-3 inches in diameter with NO tendons in them.

 

[Wildsky]

Cube it up and make you a big pot of venison stew and pressure can it!!

If you were lucky enough to get either the backstraps or the tenderloins, fillet them and fry them up in some butter. They will be long strips of meat, 2 ft long or better, about 2-3 inches in diameter with NO tendons in them.

I don't have a pressure canner. But I can freeze and make stew as needed. Are there any particular spices/herbs that go well with venison?

And YES I think we did get that 2ft long strips - we cut it into little medallion shaped pieces.

 

[Bettacreek]

My family always canned cubed venison... In a regular water bath canner. I'm hoping to still be able to get a deer this year so that I can can up a bunch of cubed venison. It's the absolute best you could ever eat. Ok, besides the "fish" and the backstrap.

 

[SKR8PN]

Cube it up and make you a big pot of venison stew and pressure can it!!

If you were lucky enough to get either the backstraps or the tenderloins, fillet them and fry them up in some butter. They will be long strips of meat, 2 ft long or better, about 2-3 inches in diameter with NO tendons in them.

I don't have a pressure canner. But I can freeze and make stew as needed. Are there any particular spices/herbs that go well with venison?

And YES I think we did get that 2ft long strips - we cut it into little medallion shaped pieces.

The ONLY spices I ever use on my venison are salt(sometimes) and butter if I am frying it up. When I grill it, I will wrap it in bacon slices, but other than that, we eat it pretty much plain.

 

[CrimsonRose]

I love it fried with just a little Flower salt and pepper coating....

 

[lorihadams]

I use my pressure cooker a lot.

Slow cook it in the oven with root veggies like you would any other kind of roast.

Grind the meat and use it for anything you would use ground beef for. We have not bought beef in over a year. Seriously.

Cook the meat slowly and shred it and use it for fajitas with cilantro, taco sauce, lots of peppers and onions....YUMMY.

Cook it any way you would beef and you'll be fine.

 

[dipence71]

My family always canned cubed venison... In a regular water bath canner. I'm hoping to still be able to get a deer this year so that I can can up a bunch of cubed venison. It's the absolute best you could ever eat. Ok, besides the "fish" and the backstrap.

What's your recipe/time for doing that?
I did deer spaghetti sauce and canned it water bath for 90 minutes after I had cooked it all to the boiling point and it had cooking for several hrs simmering.

 

[Bettacreek]

My family always canned cubed venison... In a regular water bath canner. I'm hoping to still be able to get a deer this year so that I can can up a bunch of cubed venison. It's the absolute best you could ever eat. Ok, besides the "fish" and the backstrap.

What's your recipe/time for doing that?
I did deer spaghetti sauce and canned it water bath for 90 minutes after I had cooked it all to the boiling point and it had cooking for several hrs simmering.

We've always just cubed them into mouth-sized pieces, then pack them in the jar and mom added a little bit of water (though some people don't add any at all). No spices added. That way when you're ready to cook, you can pop open the jar and use it for anything you want. It's much more versatile than pre-seasoning it. As for time... well, mom hasn't canned venison for years, so I'm not 100% sure on that one yet, lol. I have heard something like three hours for meats in a water bath, but I'm not entirely sure.

 

[ScottSD]

I will be taking some of your folks' recipes this year as well.....

We harvested 5 deer this past weekend.

And, my 16 year old still has a couple of youth tags to fill.

One of my favorites is this summer sausage recipe:
http://www.free-venison-recipes.com/venison-summer-sausage.html

And..here a few sites I have researched in the past:

http://www.recipezaar.com/Venison-Steak-Marinade-119158
http://www.recipezaar.com/Venison-Steak-Marinade-119158
http://www.recipezaar.com/Venison-Pot-Roast-40208
http://www.recipezaar.com/Deer-Venison-Jerky-15725
http://www.venisonrecipes.net/
http://www.best-venison.com/venison-recipes.html
http://www.justgamerecipes.com/index.html
http://archeryworld.com/bows/recipes/index.nmpl

We canned some last year and it turned out great. Cubed it and put onions and garlic and a beef bullion cube in it. In some of the jars we added a fajita seasoning.

For meats, I'm pretty it is a MUST to pressure can it because it kills the botulism bacteria.