More and more of my venison is getting ground. Up where I hunt they are so lean it doesn’t make for good grilling. Marinade would probably really help.

A good cooking wife is a thing of the past. I literally don’t know a single couple my age where the man isn’t the better cook.

 

I quite enjoy sirloin cut into 3/4 to 1 inch thick steaks marinated and grilled. Typically try to use does for this application. But I like the idea of a thicker cut for easier internal temp control. Thanks for the hot tip I will certainly try it out when I start knocking down deer. All I have left in the freezer is a neck roast.

 

I'm replying more to your post title than the post. My grilling skills are deficient. Enough so that I may have to turn in my man card. In view of this, when I get my deer processed I get the loins and tenderloins whole, any thing that can be a chop or steak done that way, and the rest is burger. With a cast iron frying pan or Dutch over I consider myself an expect, and only incompetent with a grill. Fry the steaks in olive oil, and maybe add a wine deglaze, and call it good.

Oh, and ditch the 'shrooms.

 

I just had that same cut done on the grill a couple hours ago. They work great cut thick like that, although I prefer a dry rub of lawrys salt and montreal steak seasoning applied at least 24 hrs before cooking, over a marinade. And like you mentioned, the oil brushings are key during cooking.

 

Like Trunkslammer I also like the sirloin/football. Your wife's approach sounds great and I'm gonna add olive oil. Some backstrap already thawing for tomorrow's dinner. I use lot of pepper and garlic powder. Make sure meat at room temp then put on HOT grill. Couple/few minutes on each side then turn grill to low for 5 min or so. Remove meat, put big pat of butter on it and let it rest for 5 min...delicious. Sautéed mushrooms are great, too. For many years I've been making jerky from ground venison and it's really good.

 

For the past 20+ years I have ground my first 1.5 deer into burger. After that I make some steaks, jerky, sausage etc.

About 10 years ago I had to buy 90/10 hamburger at the grocery store. Was shocked at the price. My fault for not shooting enough deer.

 

The thicker the steak, the better. I have my chops and steaks cut 3 inches. Rub them with garlic and salt. Then, brush with 1/2 Tariyaki and 1/2 Italian dressing. Grill as hot as possible to sear each side and seal in the juices. Serve medium rare...
NOTHING comes close!
<----<<<

 

Ground venison= cabbage rolls, burgers, meatloaf, meatballs, tacos, spaghetti sauce, sheapards pie, sloppyjoe's if you need/like more fat, add bacon grease or mix with beef or pork.

Roasts and Steaks= a good marinade, slow cooker, or instapot.
grilled on the BBQ = thick cuts, hot grill, shot grill time.

 

I can a vast majority of the deer i shoot. Kids and wife love it, they rarely touch venison otherwise. Other than ground when you can cover the flavor in sloppy Joe's or taco seasoning.

 

Though about canning a few time any pointers?

 

Ground venison= cabbage rolls, burgers, meatloaf, meatballs, tacos, spaghetti sauce, sheapards pie, sloppyjoe's if you need/like more fat, add bacon grease or mix with beef or pork.

Roasts and Steaks= a good marinade, slow cooker, or instapot.
grilled on the BBQ = thick cuts, hot grill, shot grill time.

 

Keep the football roast whole & throw it in the slow cooker like a pot roast.
All that sinewy crap gets melted away, somehow.

 

Keep the football roast whole & throw it in the slow cooker like a pot roast.
All that sinewy crap gets melted away, somehow.

Exact way I do it. Use a slow cooker seasoning pack for pot roast. Fork tender..

 

2 days marinated in olive oil is really good for grilling.

 

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...

https://misschinesefood.com/the-special-stewed-bullwhip-with-deer-antler-for-man/

 

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!

 

View attachment 589375 I will make you the best jerky ever, in return some of your pastrami!

Our mission today has been jerky.

 

Non-traditional...First time making a chili sauce from venison. Was great on tots or a Koegel.

 

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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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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trying to learn more about this did you buy the anova cooker? pm me with your way of doing this. thanks

 

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