Best way to cook deer steaks? (Gillette: restaurant, moving, transport)

[jody_wy]

Harvest 2 deer one year when going to college in laramie, My wife took hers to the meat lab for a game prcessing class she had and made Linguica sausage, she brought back a package of steaks and a roast, it was the best eating deer I ever had. The othe one we soak the steaks all night in milk, cook it in Italian salad dressing then thro it outside and watch the dog run away.

[Threerun]

Originally Posted by ElkHunter

I have to ask because I've run across this before. When you cut it's throat in the field, was the next step removing scent glands?

Never had to cut a throat, they all bled out pretty much. I don't remove the scent glands in the field. When I get home and hang them, I skin them without getting near the 'brushes'. When I get down far enough, I cut the lower legs and scent glands off with cable cutters.

[rural lady]

I like to marinate them in Italian dressing, or soak in some vinegar for a little while.

Garlic salt or a little garlic powder is a must in our house.

[ElkHunter]

Originally Posted by Threerun

Never had to cut a throat, they all bled out pretty much. I don't remove the scent glands in the field. When I get home and hang them, I skin them without getting near the 'brushes'. When I get down far enough, I cut the lower legs and scent glands off with cable cutters.

The reason I asked is because I went over to one guys house and he had actually hung his deer to get a little age to it. (Weather was cooperating). They had been hanging about 6 days. He had skinned them down to the knees. The rest of the leg was still hide covered. Scent glands in place.

So I thought I'd better ask. I take mine off in the field. Leave them with the gut pile. Only takes a minute per leg.

[Huckleberry3911948]

oh man that sounds good i will eat any way i can get em.

[eric#1]

I don't usually have time for all that fancy stuff - I am usually in a hurry and having run into the thing heading down the hwy is enough of an inconvenience about all I have time to do is seer a couple steaks on the exhaust manifold with a little salt and pepper.

[Threerun]

Originally Posted by ElkHunter

The reason I asked is because I went over to one guys house and he had actually hung his deer to get a little age to it. (Weather was cooperating). They had been hanging about 6 days. He had skinned them down to the knees. The rest of the leg was still hide covered. Scent glands in place.

So I thought I'd better ask. I take mine off in the field. Leave them with the gut pile. Only takes a minute per leg.

You know I can't tell the difference between aged venison and fresh. I usually have mine in the freezer that day or next (unless I'm at deer camp). Heck, I'm usually frying up fresh tenderloins while I'm vacuum sealing the roasts and grind!

[ElkHunter]

Originally Posted by Threerun

You know I can't tell the difference between aged venison and fresh. I usually have mine in the freezer that day or next (unless I'm at deer camp). Heck, I'm usually frying up fresh tenderloins while I'm vacuum sealing the roasts and grind!

My brother in law refused to eat Antelope. Said it was tough, stringy, and rancid tasting and it made him sick. One year we was cooking up supper and he stopped by to pick up something. He smelled supper cooking. My daughter already had 5 or 6 steaks cooked and setting on a plate. He said that it smelled really good, what is it? I told him to try some. So he reached over and picked up a small one and took a bite. He said, "That's the best damn elk I've ever tasted." I told him that was antelope. To this day, he refuses to acknowlege that that was antelope. No way! Antelope makes me sick. That had to be elk.

In fact, it was antelope. That year I hadn't gotten my elk. But I hung that antelope for a week before I cut it up.

[Threerun]

Yeah some guys swear by hanging and aging, and if the temps are right, mine do hang at deer camp for a week or so.

But I do know the secret to good tasting venison (whitetails) is to debone it and remove as much fat as you can.

One of my friends had an opportunity to hunt red stags on a big game preserve somewhere in PA, and boy oh boy is that a treat. That was the best darned game meat I've ever tasted (next to wild boar).

Okay, now I'm hungry! I need to get out there and try some antelope burgers!

[rmmoore]

Hey Elkhunter, glad to hear someone else who loves Elk isn't afraid to admit they like Antelope too. It's the "other wild meat" around here My wife and I harvested two antelope this year, so we have a freezer full. I think I'll have to forgo my General License Elk trip this year, haven't bought it yet anyway. But, may give a shot at filling my deer tag which I HAVE paid for.

Last year was the first year we harvested Antelope, and listening to all those "haters", we ground it up and made jerky. While it was good, I think we wasted an entire animal. The meat that we kept out to try was GREAT. But, I had already ground and flavored the rest of it at that point.

I cut, grind, and process my own animals, so I know who touched it and how it was handled. I personally don't hang and age them, since they've been down at least a day in the field after I harvest and gut them before I start the "real work".

Anyway, battered and fried, or ground into burger is about the only way we eat most any wild game, whether it's Deer, Elk, or 'Lope. The roasts we've had generally didn't turn out great, but were edible. Try some Zatarain's Cajun Style seasoning for your batter. It comes in a box at most all of the major grocers (usually). That's some GOOD EATING if you're in the mood for something different!!!!!!!!!!!