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Discussion in 'Michigan Whitetail Deer Hunting' started by plugger, Oct 16, 2020.
Exact way I do it. Use a slow cooker seasoning pack for pot roast. Fork tender..
we take all the round and sirloin cut into chunks batter and deep fry better than any chicken tenders or bonless wings. can also take the battered fried pieces and we make General TSO's or sweet and sour venison. bought a cuber at Cabelas and run some of the round thru there and make chicken fried deer steak
Have always cut up my own deer. Steaks, roast and the rest just get cut up into stew meat these days. Use to do burger but don't bother with it now.
Pan fry stakes in a pan with onions and shrooms. Neck roast will turn out real good on the grill, add onions and cover in foil and cook on low heat for a long time (I use charcoal grills).
Football roast at my house get injected rub out side goes on smoker till 135 deg wrapped to finish melt cool completely sliced thin and used like roast beef for lunch meat
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Deer antler soup? Gotta try this...
21 day age is unbeleiveable. Melt in your mouth
You're not done processing your deer until
you make roasted bone stock.
Cut the bones to fit in a large electric roaster.
Chop 1 lb of carrots and several large onions
and a couple red or yellow peppers into large pieces,
add to the bones and roast to a nice brown.
Fill the roaster with water, add kosher salt and fresh ground pepper
to your preference (some like more seasoning, some less.)
Bring to a simmer and simmer over night (you want a
slow simmer not a rolling boil.) The longer you cook it
the more it will reduce. We like to reduce the liquid by
about a third, but some may like a more intense flavor.
(My wife is an insomniac so she's up all night to keep
an eye on it anyway.)
Let the stock cool a little and strain (we like to use cheesecloth
in a large strainer.) Discard everything but the broth.
Place in a refrigerator or cool place overnight.
Any fat will rise to the top and congeal, skim off.
We freeze the stock in 1 cup containers, canning works too.
It's a little work but well worth it. Incredible flavor and richness.
I second the canning. Montreal steak seasoning, canning salt, onions, mushrooms, and a little beef broth.
Have a chunk of back strap and roast brining for pastrami will let you know how it turns out.
Grind most of my deer but keep some good chunks for jerky and smoking experiments
I will make you the best jerky ever, in return some of your pastrami!
Non-traditional...First time making a chili sauce from venison. Was great on tots or a Koegel.
Our mission today has been jerky.
I been doing some roasts and steaks sous vide style(Google sous vide the brand I have is Joule). I use some garlic butter and various seasonings cook for 3 or 4 hours (roast) or 1 to 2 hours steak 133° and sear on the grill. Comes out like filet mignon. Other than the occasional Cajun steak bites just about the only way I do my venison that didn't get turned into burger.
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My kids eat jerky and snack sticks like it's going out of style. I need a bigger smoker!
I do a lot of stuff, that calls for ground. We do Quesadillas, breakfast sausage,, snakc sticks.. loins are always steaks. roasts, ( shoulder is my fav), put in crockpot with potatoes, carrots, and onion, and a pack of dry onion soup mix. now, interstingly enough, with all the ground , I do not like a venny burger, was to dry