deer meat (best way to cook) (Wildlife/Game)

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what's the best way to cook deer meat

-- ron in WV (mr_swift_26547@yahoo.com), January 26, 2002

Answers

Response to deer meat

I can it. follow canner directions for beef. You can eat right from the jar. Great for Stew, BBQ, whatever.

Linda

-- Linda (jlsam@ccrtc.com), January 26, 2002.


Response to deer meat

use it like beef

-- Stan (sopal@net-port.com), January 26, 2002.

Response to deer meat

We use venison just as mentioned above. Depends on the "cut". Use the appropriate cuts just as you do beef. I am hoping you shot it yourself and it was dressed out properly. YUM! LQ

-- Little Quacker (carouselxing@juno.com), January 26, 2002.

Response to deer meat

Hi Ron, Venison is the only meat we eat in our house and I am always looking for good recipes. DH got me a great cookbook with down to earth recipes in it for xmas. Its called Venison Cookery. The ISBN # is 0- 86573-068-7 and can be found for sale on Half.com for best price of 7.98. It's a great book, I have already made about a half dozen meals from it. Happy Cooking Kim :-D

-- Kim in Indiana (kwcountrygirl@aol.com), January 26, 2002.

Response to deer meat

Depending on the cut, the best way we like it is either fried or baked. We sprinkle it with salt and season all, roll it in flour and then bake or fry it. We like it best fried so we can make gravy out of the drippings.

If its ground, we use it in chili or sloppy joe.

-- r.h. in okla. (rhays@sstelco.com), January 26, 2002.



Response to deer meat

We use venison or chevon in pulled meat sandwiches, among other things mentioned in earlier. I pressure cook some trimmed pieces with bay leaves, salt and pepper until it's tender. Use two forks to shred the meat. Add your favorite barbecue sauce, mix and bake or microwave unti the sauce is absorbed. I made buns from scratch today but commercial buns are okay. This is better the second day, or made ahead. It freezes well for a quick meal later.

-- marilyn (rainbow@ktis.net), January 26, 2002.

Response to deer meat

Anyway you cook beef. I don't even think we have any beef in the freezer at all. Makes great stroganoff, stew, steaks, roasts, faitas, tacos, stir fry, meatloaf.... :)

-- Tracy (zebella@mindspring.com), January 26, 2002.

My wife likes to make the thicker cuts in a slow cooker, with carrots, onions and potatoes. YUM.

Most of our venison gets grounds with either some beef or pork fat. Burger is so versatile; like the posts above mentioned, use it like beef. Cooking temperature like lamb though, don't overcook, as vension has very little natural fat and dries out quick. Baste liberally when in an oven.

-- j.r guerra in s. tx. (jrguerra@boultinghousesimpson.com), January 28, 2002.


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