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We always treat it just like a beef New York Strip. It's tender and good in a marinade sauce. In fact we marinade it for a couple of days in this sauce and use the sauce for deer chops and many other cuts we will be grilling. We eat a lot of deer in our area as they are thick here. Here's the marinade I often use:
Marinade for Deer Meat - To Be Grilled
1/2 cup orange juice
1/4 soy sauce
2 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
Mix together. Place deer meat in a ziplock bag, and refrigerate, turning two times a day. Marinade 1 to 2 days. Best if grilled.
We always treat it just like a beef New York Strip. It's tender and good in a marinade sauce. In fact we marinade it for a couple of days in this sauce and use the sauce for deer chops and many other cuts we will be grilling. We eat a lot of deer in our area as they are thick here. Here's the marinade I often use:
Marinade for Deer Meat - To Be Grilled
1/2 cup orange juice
1/4 soy sauce
2 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
Mix together. Place deer meat in a ziplock bag, and refrigerate, turning two times a day. Marinade 1 to 2 days. Best if grilled.
Hopefully some of you venison-cooking people can give me some tips. I was just given three pounds of ground venison and about a pound of chunks that are "great for making stew." Shot, butchered and frozen last week. (Sadly no backstrap; I know that is considered the choicest cut.)
I've had venison but never cooked it. I'm going to look online too but advice here would be fabulous, thanks!
Hopefully some of you venison-cooking people can give me some tips. I was just given three pounds of ground venison and about a pound of chunks that are "great for making stew." Shot, butchered and frozen last week. (Sadly no backstrap; I know that is considered the choicest cut.)
I've had venison but never cooked it. I'm going to look online too but advice here would be fabulous, thanks!
Cut the pieces into the size stew meat you like, and cook in a crock pot like a regular beef stew
Or simmer in a pot if you don't have or use a slow cooker
I've cut up over a thousand deer thru the years. And it can be tough- id season and slow cook.
Hope you like it!
Be sure to trim away as much of the visible fat off the meat- Fat and bone is where most of the gamey flavor comes from
The ground venison you can cook as is- hopefully they didn't mix any deer fat in- if you get a strong gamey aroma you don't like - don't panic
The best ground venison I like- is mixed with fatty ground beef or fatty ground pork
If you think your ground venison is too strong - make a meatloaf out of it. It will be milder
Hopefully some of you venison-cooking people can give me some tips. I was just given three pounds of ground venison and about a pound of chunks that are "great for making stew." Shot, butchered and frozen last week. (Sadly no backstrap; I know that is considered the choicest cut.)
I've had venison but never cooked it. I'm going to look online too but advice here would be fabulous, thanks!
My family loves to just make patties out of the ground venison and fry it like a hamburger. If it's really lean, use a bit of Pam cooking spray or a bit of oil. We put cheese on our's. Or, just use it any way you'd use beef--a meatloaf, chili...whatever.
I do have a slow cooker and figured I'd do a stew with the chunks. Thank you for the tip about cutting off the fatty parts....I don't think I mind a gamey flavor actually (I like lamb) but maybe I'll trim some. As I said, I have had venison numerous times and liked it.
The ground venison looks lean to me (very dark); I may try a meatloaf with some of it and some burgers with the rest.
One other question if you don't mind - is there a difference in flavor between does and bucks? This was a "button buck" so young, as I understand it.
Flavor has more to do with age, feed , stress , and how it's butchered ... But good question
The button buck should eat very well- doe's usually taste good too
It's the older swamp bucks that are tough, same as moose , a younger buck or smaller doe usually tastes better
Some old timers will say the venison can taste particularly musky in an older buck because it's usually in the rut when shot in the fall
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