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Deer Recipes
Posted: 29 November 2011 11:02 AM   [ Ignore ]   [ # 16 ]
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I am not the biggest fan of saurkraut (ok i cant stand it) but that sounds awesome minus the nasty! And i have heard really good things about deer heart, problem is i never remember to keep it when i field dress the deer. The buck i shot this year had an enormus pumper in him! woulda fed plenty!

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Posted: 29 November 2011 12:28 PM   [ Ignore ]   [ # 17 ]
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I’ll give you two of my favs. Hope you have a grill. lol

Cut loin into strips app 1/2” thick, then cut them in half so you end up with app 2x2x1/2 pieces. Just cut enough for one meal.
Put in a bowl and add soy sauce and worchestershire. Use 1/2 of each and completely coat the pieces. Place in in fridge for at least an hour. (I usually try for 3 hours min)
When done marinating and ready to cook, discard the marinade and wrap the pieces in bacon. I normally cut the bacon strips in half. Cook on the grill, turning a few times until they are medium. You do not want to overcook them.
Serve with just about anything. They are just delicous.

Using the same marinde and loin sizes, eliminate the bacon step. Cook on the grill until medium.
Use a can of cream of onion and a can of h2o and put into a crock pot. Place the grilled loin on top of the cream of onion, then smother with cream of mushroom and a little h2o. Add salt and pepper.
Cook on low for about an hour. Serve with mashed taters, corn and bread and butter.  YUM YUM  

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Posted: 29 November 2011 07:00 PM   [ Ignore ]   [ # 18 ]
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I like to take a roast and open it up, cut little slits and insert cloves of garlic.  Then make a mixture of olive oil, tyme, rosemary, sage, salt, pepper and a little balsamic vinegar.  Paint it all over the interior of the roast.  Tie it up with butchers twine.  Sear all sides to make a crust and then finish it in the oven.  Take the pan that you seared the roast in, add some chopped garlic, onion and a little red wine.  Bring it to a boil and add a thickening agent to make a gravy.  Easy to make and delicious.  The best is to serve it with garlic mashed potatoes and sauted morels.

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Posted: 29 November 2011 11:51 PM   [ Ignore ]   [ # 19 ]
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Sounds awesome JC.  I was wondering about cooking times and temps, or do you cook it to a certain temperature with a thermometer?

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Posted: 30 November 2011 07:31 AM   [ Ignore ]   [ # 20 ]
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Murdy- I use a thermometer and wait until the internal temp of the roast is around 130.  This is a little more rare than medium rare but after I take it out I put foil over it for about 15 minutes and let it sit.  It keeps cooking a little bit while sitting.

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Posted: 30 November 2011 08:03 AM   [ Ignore ]   [ # 21 ]
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heres an easy one for deer chops or deer steaks , season to taste , i use famous daves steak n burger seasoning ,  garlic powder , put a little jack daniels on it first to moisten , roll it in kentucky kernels seasoned flower , kroger has it , fry it in olive oil to medium , pink in center , or however u like a steak , if u want do the same thing with a portabella mushroom , put the chop on top , make a little rue , pore that over , dam good way to eat a deer steak !!!

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Posted: 30 November 2011 08:25 AM   [ Ignore ]   [ # 22 ]
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heres a deer steak the hard way ! work your rear end off for 10 yrs , never taking a vacation , saving all your money , buy as much land as you can , then work your a,, off making that land deer friendly , putting food plots , tree stands , mowing , maintaining , planting trees , clearing brush , buying 4 wheelers , etc , come huntn season spend as much time 22 ft or more up in a tree , shoot a deer , track it , feield dress it drag it to the 4 wheeler , take it to the barn , o yea you gotta build a barn too , and a hunting cabin where all ur hunting buddies can gather , skin n cut up the deer , , and of corse somewhere along the line u l figure out u need more land , so you start buying out your neibours , cause u want your land all in one piece , but back to the deer steak , after all that , use recipie i posted earlier , sit back drink a beer n eat your steak , after all that you deserve it !!!!!!!

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Posted: 05 December 2011 09:47 AM   [ Ignore ]   [ # 23 ]
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Ha…...so true.

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Posted: 03 February 2012 10:58 AM   [ Ignore ]   [ # 24 ]
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after several years of trying to find new and different recipes for deer, besides Italian venison which is my favorite, a friend gave me a recipes for a dry spice rub that is fantastic.( no wrapping in bacon or stuffing with cream cheese either).
2 full size back straps. score backstraps lightly with sharp knife and brush lightly with olive oil, rub spice mixture thoroughly into backstraps. place in freezer bag or plastic container and place in fridge for at least 2 to 3 days. grill on med heat. i like it on charcoal better but make sure coals are not to hot. cook till medium rare. ( red but warm in middle)you will not be dissappointed.
Spice Mix:
1 tbls Garlic powder
1 tbls Paprika
2 tsp Ground thyme
2 tsp Ground oregano
1 1/2 tsp Black pepper
1 tsp Salt
1 tsp Lemon pepper
1 tsp Red pepper

ENJOY ! ! !

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Posted: 30 April 2012 10:57 PM   [ Ignore ]   [ # 25 ]
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I like to cut back straps or chops into cubes.  Lightly brown them then add a box of zatarans red beans and rice, and a can of diced tomatoes, finish cooking in pan.  Very easy and quick and delish.

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Posted: 01 May 2012 08:24 AM   [ Ignore ]   [ # 26 ]
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Italian Venison.

All you need is a nice deer neck, an onion, peppercinis, some Louise Italian beef seasoning and a crock pot.
Set the deer neck in your crock pot and cover with Louise Seasoning and onions. Cook until the neck shreds, remove the bones, and add the peppercinis. Let simmer for another hour then serve on hoagie rolls with your favorite cheese or open faced. It’s delicious!

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Posted: 14 July 2012 11:57 PM   [ Ignore ]   [ # 27 ]
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Now I’m from Louisiana and we cook a lot of gravy’s with all kinds of meat, I’m a Cajun. So here is a recipe I created that anyone who has eaten it, loves it.

3 lbs of deer meat ( strap or cleaned meat ) No fat or grizzle. Cut meat into about 1” cubes or bite size.
1 1/2 lb good smoked sausage ( heavy smoke, the more the better ). Cut sausage into 1/2” thick bite size pieces.
1 can rotel tomatoes
onions, bell peppers, celery ( all cut fine )
roux - if your a chef you should know how to make this ( mix oil & flour and cook in black iron pot till dark brown ) If you  
      don’t know how to cook a roux, google Emeril Lagassie recipe for roux.
Tiger Sauce - found in seasoning department ( this is some good stuff, basically a peppered tomatoe sauce, google it. I use it in just
              about all my gravies for any kind of meat)

Using a large black iron pot, brown your deer meat using a little oil, cook till browned good.
Once browned, add onions and all season to your meat.
Add roux, you don’t need much, about 1/2 to 1 cup, and on medium/low fire, stir roux into meat till roux has kind of dissolved, then
    add chicken broth to make the amount of gravy you would like. Now I like my gravy a little thick, so you can add more roux as
    needed to make the consistency you like for your gravy.
Once you have enough gravy, add 1/2 bottle of Tiger Sauce and stir in.
Add can of Rotel Tomatoes.
Add cut up sausage to pot.
Season with salt, pepper ( watch pepper, rotel & tiger sauce will give it a kick ), and any other seasonings you like to use.
Now if you want to kick it up, add 1/2 bottle red wine.
Cook on med/low fire with lid on and allow to simmer for about 1 1/2 - 2hours so deer meat is tender. If your gravy cooks down too
      much add a little more chicken broth. I never use water with anything I cook, I always use chicken, beef, or seafood broth.
Cook you some rice and serve over rice. Make you slap ya momma!

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