Deer Recipies?

Question

I just killed my first deer this weekend! We've already cooked the backstrap and tenderloins, but I still have the hams left. Does anyone have any good (and easy) recipies for these!

It was a 115lb doe. Dropped her at 110 yards with a 308.
I finally gave up after 10 years of waiting on the Big Buck. Next time it'll have horns.

Answer 1

First I have to congratulate you on your first deer! Good Job!
I usually debone the hams by using a sharp knife with a slightly rounded tip to separate the muscles as if doing a dissection in biology. Look for where the biggest muscles meet and cut along the edges, trying not to cut into the muscles, just separating them. When you get to the bone, run the knife along the bone while holding the hip joint end of the bone up and the meat will fall away from the bone so you can finish separating the muscles that will become your steaks. Then cut steaks out of the large muscles by cutting across the grain of the meat, and save the small parts to use in soup, chili, and to mix with hamburger.
It's easy after the you do it a few times, and doesn't waste hardly any meat.
I like to marinate my steaks in Italian dressing overnight.
If you have dogs, don't forget to give them the left over parts you don't eat. They will love you for it. My dogs have learned that when they see me with a gun, there's a good chance they will soon get a special treat.

Answer 2

Use saltine crackers as a breading.

Cut your ham into 1/2" thick steaks.

Beat eggs and place the steaks in the eggs to apply breading with.

Place saltine crackers in a bag and use a rolling pin to crush the saltine crackers into a fine particles.

Preheat a good frying pan (cast iron is great!) with Crisco Butter Shortening. Make sure the pan has about a 1/8" layer of preheated Crisco at 'medium' heat, NOT HOT.

Remove the steaks one by one from the egg batter and bread each completely with the cracker crumbs (particles). Cook on moderate heat. They will be ready to turn when you see blood start to show through the breading on the upside. Be careful not to burn. Turn and cook both sides until golden brown.

DANG.... I wish I was there!

A bonus is to cook mash potatoes as a side dish. After cooking the steaks, use the 'left over grease and cracklings' to make milk gravy.

Sift and add the flour to the hot grease in the pan until you have a thin layer over the complete bottom and the grease is absorbed. Do not go crazy. Have a good fork ready.

Brown the flour in the pan using a fork to keep it broke down and not lumped.

Add milk, normally about 2 cups. Keep stirring the thin milk and breaking the flour down so that it is not lumpy. Keep heating and the gravy will thicken. If is starts to over thicken, add more milk and keep stirring until you have the consistancy (thick) you are looking for.

Then you got the meal of meals. Cover your meat and potatoes with the gravy..... Dang....... You are ready for a treat!!!

Good Luck

Answer 3

I have in the past nearly lived exclusively on venison as a source of food. Take those shoulders and hams frozen to a butcher shop and have them cut into steaks 3/4" thick, then cook them on the grill just like ribeyes. Any scraps left? make jerky by slow cooking on a grill for just long enough for them to look dry (not cooked) then place the chunks into a frost free fridge , unless your cultured enough to have a dehydrator. Make up your own wacky marinade for the jerky, sometimes I use soy sauce or picante for a 3 hour soak. Wow, invite me for dinner when your ready

Answer 4

There is no secret to deer meat. The key is simple. Get the blood out. Blood is what causes the "gamey" taste so many people complain about. Especially with buck meat due to the fact he is full of hormones due to the rut.

You should dress them, rinse them in cool water and hang it in a cool dry place covered in plastic or cheese cloth for at least 2 days. Beef for example hangs for up to 3 weeks in a cooler.

I had to hastily prepare the doe I shot this year because I had promised to supply deer meat to a social gathering. I deboned her myself and let 20 pounds of rump and shoulder meat soak in the tub for a couple hours in cool water. Then I rinsed and trimmed it into butterfly fillets approximately 3/4' to 1' thick. It looked ok and when I fried a sample it still tasted slightly bloody. So I butterflied the rest into fillets around 3/8' thick. I rinsed the blood out as much as possible by letting it soak in water for a while and rinsing it with more cold water.

I dried the meat with paper towels and put it in 1 gallon zip lock bags.

I used a marinade of cheap brand worchestershire sauce and some A-1 Steaksauce Marinade I found at the local grocery store. I poured the marinade into the zip lock bags and let it marinade in the refrigerator for about 12 hours.

I put tin foil on the racks in a small smoker and cooked the meat on the tin foil for approximately 15 to 18 minutes. Flipping the steaks once. 20 pounds of meat disappeared in no time and everyone said they loved it.

Miketyson26

Answer 5

Well Me My Self Hate deer meat but I Have fixed alot of it and One way that I like it is to soak it in buttermilk over night with your seasonings in it . And then the next day get it out early and drain the buttermilk and wrap the ham in bacon and put it in the oven wrapp ed with foil on about 250 for about 3 and half hours or cook at low heat all day like a roast.

Answer 6

Take a whole deer ham put in roasting pan. Fill bottom of pan 1/4 full water. Put ham in water, take one pack of onion soup mix, add to water. Take other pack of onion soup mix and rub it in top of ham. Then wrap the ham in thick sliced bacon. Bake at 250 for 4 to 5 hours till done. Let cool, slice, put back in juice. Bake till hot and serve.

VENISON HAM

MARINADE:

4 c. red wine
1 shot whiskey
2 cloves crushed garlic
1/2 c. olive oil
3 tsp. grated orange peel
1/2 c. orange juice
1/4 tsp. black pepper

Soak venison in marinade for 4 hours. In large pan, roast in oven at 350 degrees, turning as needed until done.

Answer 7

I use the crock pot alot. Keeps venison from drying out, and even I can make a good meal using it. Usually fill it with water, use a bottle of Italian dressing, potatoes, carrots, green beans, crushed garlic, and various sized venison cuts(bf processes the deer himself. )

Answer 8

There are as many ways to cook up Venison as there are political opinions!
So I will just coach you on what you have and let you pick your course!

Venison is 30% leaner than chicken! It can be safely eaten RAW!-Most idiots assume because it is wild, that they need to treat it like Pork! Not true at all!

Treat Venison like you would a Select Round Steak!
Smother, Fry, Stir fry(One of my favorites-Soy sauce goes well with it!), or however you like to do round steaks!

Enjoy and do not overcook-biggest sin most people make!

Answer 9

Well the ham's usually Are frozen and u cut into steaks, but there lots of things you can do make- stews - sauce and meat for spaghetti, and you can also De bone and cut into mini steaks ,, Lil garlic some frying peppers onion Lil A1 steak sauce or Teriyaki sauce. and put ontop of egg noodels

Answer 10

Well, when our family kills a deer we usually make taco's out of the meat, they are REALLY GOOD! Just put sliced tomatoes and cheese and hot sauce or something over the meet and there you have it, a deer meat taco! YUMMY