Suggestions for using venison

Discussion in 'Michigan Whitetail Deer Hunting' started by plugger, Oct 16, 2020.

  1. Ranger Ray

    Ranger Ray Smells like, Victory! Premium Member

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    Neck Roasts, made into pastrami are awesome. Only other way I eat the roasts, is slow cooker. Melts in your mouth.
     
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  2. jacksonmideerhunter

    jacksonmideerhunter

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    Have you tried mixing olive oil and some seasonings (mccormic steakhouse onion burger is my favorite) right into the burger before grilling? This is how I do it, and the oil keeps the burger from drying out as long as you don't overcook it, and also allows it to brown properly. I used to agree with you on not liking venison burgers, but since Ive started using the oil and preseasoning them, they turn out great! Try it sometime, you might be surprised. 3 or 4 tablespoons of olive oil per pound of burger, and mix it in real well.
     
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  3. jacksonmideerhunter

    jacksonmideerhunter

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    I love using the shanks! Best part to use for pulled venison. Slow cook them until they're falling apart, then shred them and mix them with their own juices, some cream of mushroom soup, montreal steak seasoning and garlic salt. Goes great over toast, rice or noodles. Or just mix them with some sweet baby rays and make pulled venison sandwiches!
     
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  4. 1morebite

    1morebite

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    Care to share this recipe?
    Might give me a reason to buy the cuber attachment.
     
  5. jscheel

    jscheel

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    I mix sauerkraut in with my burger to keep it moist when cooking. You would think it would ad flavor which is what I was hoping for but it just added moisture to the burgers. You wouldn't even know that the kraut is there when eating them.
     
  6. Fish Hook

    Fish Hook

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    Perfect grill job....looks GREAT!
     
  7. Walleyze247

    Walleyze247

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    20191117_080800.jpg smoked neck roast, sawzall whole neck, smoked, slow cooker until broke down, shred and vacuum seal.
     
  8. plugger

    plugger Premium Member

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    Look on line for a recipe for Osso Bucco great way to use shanks.
     
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  9. Trunkslammer

    Trunkslammer

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    Shanks cooked until falling off the bone in a crackpot. Pull shank meat then make whatever you want with them bbq, tacos, etc. This cut has gone from my least favorite part of a deer to being just behind backstrap on the list. The texture is incredible and taste is fantastic.
     
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  10. Rasputin

    Rasputin Premium Member

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    I did it once. Was pretty good, but seemed like too much work for the amount of meat I got.
     
  11. Northriver Rabbit

    Northriver Rabbit

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    Pastrami turned out good.
    Will need to modify the recipe a bit next time but it is great cold, on grilled cheese and trying a corned beef knockoff idea tomorrow morning.
    D4D74E2C-A730-4A53-8CD2-6413A7DDAA65.jpeg
     
  12. plugger

    plugger Premium Member

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    Venison Swiss steak tonight.
    IMG_0687.JPG


    Sent from my iPhone using Michigan Sportsman
     
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  13. shumhow

    shumhow

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    A lot of good suggestions here I’ll have to try.
    A roast brushed with olive oil and coffee grounds has been my favorite way to grill. Make 1/4” slices all the way around before adding oil and grounds. Tastes awesome.
     
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  14. shumhow

    shumhow

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    85D4B5FE-1F6A-40B9-8E74-24F93E76A78A.jpeg Pic of coffee rub roast