how do you prep deer meat ?

Answer 1

freestumpi has it if you need to process it it into steaks...... roasts..... ground venision....sausage...or do you need to know how to cook it...........prep to me is getting it ready to prepare.....

Answer 2

In the time I spent as a chef, a wine and vegetable marinate is best, red wine and a combination of onions, lots of carrots and celery, spices like thyme, juniper, rosemary and even a bit of allspice.

Best to take it in foe 8-12 hours, then drain it brown it in a hot skillet, add some bacon as there is not much fat on deer, then the marinate and braise for 2-3 hours, if you want to quicken the cooking cut it into smaller pieces.

Serve it with Boiled Potatoes, Noodles, you can thicken the sauce it cooked in with a flour or cornstarch slurry, and a nice green veg to finish the meals appearance

Answer 3

Venison is just like beef. The slower you cook the meat the more tender. Marinade it in worchestchire a few hours a head. Then... Saute onions and and slow fry. Rib eye is my favorite, but a note of wisdom...round steak needs to be tenderized, like beef, before you marinade. That is best cooked in a crock pot with water and onion. The result..swiss steak. Add gravey thickening after you remove the meat. Then bring to a boil and when thick enough add the meat back in. Excellent!

Answer 4

Marinate deer roast or steaks overnight in buttermilk - The meat will be so tender, it will melt in your mouth!!

Answer 5

A little more info: is does it still have hair and antlers on it?
Is it in large portions with lots of bones, or is it already portioned.
In other words is it butchered yet or is this a cooking question?

Answer 6

Disgusting!!!!! Leave it ON the deer and it won't NEED any prep! Argh!

Answer 7

Simple, wash it well with cool water, soak in milk for 20 mins of longer, if you want to kill the game taste, just soak it in apple cider vinagar for 20 mins. before cooking.