Venision

[PoleSnatcher]

Let's hear those deer recipies. Got my first one this year and a co worker made me some kick @$$ sausage and I made some decent jerky tongiht from one of those packs

[bronzebackyac]

take your deer backstrap and cut it into two long strips, by spliting it in half and marinate it in garlic powder, motreal(sp) steak seasoning and coca cola for about 24 hours and grill it mid rare. Can't beat it for simplicity and taste.

[lv2fish]

Take 2 inch tenderloin chops (cut off silverskin), wrap in a piece of bacon, pan sear in a cast iron skillet until bacon is browed on both sides, squirt on your favorite BBQ sauce (i like KC masterpiece), slide into oven at 450 degrees (preheated already) for 5 minutes, while you set table and get side dishes ready. Serve immediately (it will be pink in the middle) if its not you overcooked it and you will know it when you chew.
Delicious and easy, my wife and daughter eat this one up, never a piece left over.

[lv2fish]

One more favorite - Deer roast
Crock pot one roast, large can of Beef broth, potatoes, onions, carrots, salt & pepper to taste. Turn it on low, go to work, come home and dive in. Can't get any easier than that and a great meal.

[Ted Dressel]

How do you cook a shank?

[Procraftboats21]

I've never done it, but my guess would be long and slow.. so crockpot or cut it into chunks for stew.

[squid_1]

Here is my favorite as well as the one we cookup the morning of the Indy 500 over at the track. 1/2 backstrap all silver removed, butterfly it open lengthwise, marinade in you favorite sauce for 2 days. Saute up an onion, place meat flat on a plate, layer gorganzola cheese with the onion. Fold over and tie up cook on grill till meduim. Take off grill let sit for 10 or so minutes then slice thinly and make sandwiches on home made bread. Everyone sitting next to us during the race will trade about anything for some. Goes good with beer too.

[ErieAngler]

How do you cook a shank?

IMO, best to take the shank and chunk it for stew. You can take the whole muscle and throw it in a crockpot, but then it's about the same as stew except you cut it up afterwards, correct????

[squid_1]

Oh shank sorry. The best way. Cut into strips, load strips into grinder take fisnished product and make patties. Fry patties and top with Pepper Jack cheese. Chow time!

[Hetfieldinn]

I like it simple. When I butcher my deer, I cut out the backstraps, and everything else is ground up. I take half the ground meat, and make Hungarian sausage, the other half will be made into burgers and jerky. Sometimes I'll cut out a sirloin roast for the slow cooker.

I take my backstraps, and cut them into 4" long pieces, and vacuum pack them. When I know I will be grilling some, I take them out of the freezer, and put them in the fridge, and let them defrost for up to a week (the slower the better). The morning of the grilling, I rub them with crushed garlic, salt, and pepper. That night, they get flame kissed, and put on a plate and covered with foil for ten minutes. The steaks are pure, blissful heaven.

A few nights ago, I pulled out a 1 lb package of burger (mixed with 30% pork fat), formed some patties, rubbed with garlic, salt and pepper, and grilled them up. They were stupendous.

[bkr43050]

I used to do a quite a bit of it into burger but this year I made a lot of canned meat. This stuff is awesome! We use it in noodles, sandwiches, stew, stir fry, or anything else you can think of. it is so tender it tears apart with a fork and it develops no game or rancid taste over time. I think I still have about 20 or more quarts left from last season.

I still like making jerky as well. The kids love that and eat it like candy. I still occasionally get sausage but have not done that in a couple of years. The back straps are great just marinaded and grilled.

[bkr43050]

This is somewhat off the topic but I thought I would mention it because I read it in a magazine the other day. I know several guys on here have told that they vacuum pack their meat. This tip suggested that when you take the meat out of the freezer you should punch a small hole in it to allow air to enter while thawing. The reason is that if you do not the thawing process within the vacuum bag will draw the juices out of the meat making it drier. I don't use the vacuum packing and I had not heard this before.

[DarbyMan]

Here is my favorite as well as the one we cookup the morning of the Indy 500 over at the track. 1/2 backstrap all silver removed, butterfly it open lengthwise, marinade in you favorite sauce for 2 days. Saute up an onion, place meat flat on a plate, layer gorganzola cheese with the onion. Fold over and tie up cook on grill till meduim. Take off grill let sit for 10 or so minutes then slice thinly and make sandwiches on home made bread. Everyone sitting next to us during the race will trade about anything for some. Goes good with beer too.

That sounds sooooooooooo good! I am going to try that.

I have been making this sausage recipe for a while and its delicious.
2lbs deer (ground), 1lb pork sausage
liberal amounts of meat tenderizer, salt, pepper, chili powder, paprika, cayenne pepper (not as liberal), mustard seed, and some liquid smoke. Mix and let set overnight. Form into logs, wrap in foil, bake at 300 for 3.5 hours.

[EMRDUCKS]

HERE'S A QUICK EASY ONE. VENISON TACO RING. START OUT WITH 1.5-02lbs GROUND MEAT. CHOP UP A ONION AND BROWN WITH THE MEAT TILL ALMOST DONE. GET A PIZZA PAN AND 2 TUBES OF PILLSBURY CRESENT ROLLS, AND A CAN OF REFRIED BEANS. PLACE ROLLS ON PAN.SMALL SIDE TOWARDS CENTER LAYING FLAT. GO ALL THE WAY AROUND PAN. SPREAD REFRIES THAN ADD MEAT AND GRATED CHEESE ON TOP. NOW TAKE ENDS OF ROLLS AND PULL OVER MEAT TO CENTER. FORMING A WREATH. COOK IN OVEN AT 350 FOR 20 MINUETS. PULL OUT ADD MORE CHEESE ON TOP AND MELT IN OVEN. GARNISH WITH CHOPED TOMATOES, LEATUS, AND TACO SAUCE. GOOD AND QUICK

[Chippewa]

I used to do a quite a bit of it into burger but this year I made a lot of canned meat. This stuff is awesome! We use it in noodles, sandwiches, stew, stir fry, or anything else you can think of. it is so tender it tears apart with a fork and it develops no game or rancid taste over time. I think I still have about 20 or more quarts left from last season.

I tried a jar a buddy gave me at deer camp.. just drain and throw in a pan with some bbq sauce heat it up, throw it on a bun and chow down.. it was so tender and awesome!!!!! How do you can it? I want to make a bunch up next season... thanx

[bkr43050]

I tried a jar a buddy gave me at deer camp.. just drain and throw in a pan with some bbq sauce heat it up, throw it on a bun and chow down.. it was so tender and awesome!!!!! How do you can it? I want to make a bunch up next season... thanx
I do my canning in a pressure canner which is both quicker and safer because of being able to cook the meat at a higher temperature. I have done a few batches in a water bath style canner and it turned out fine but it takes 3.5 hours to ensure that it is completely cooked. With the pressure canner it is only 90 minutes. The other difference between the two is that in a water bath style you need to fill the jars with water/broth to enable the heat to get to the meat. With a pressure canner you are able to achieve higher temps so the water/broth is not necessary. You basically chunk the meat and fill the jars to the neck and close the jars and start cooking. You should boil the lids a couple of minutes to sterilize them and then make sure that you don't handle the seals. Once the jars are filled to the neck you can add a bit of salt or seasoning to the meat if you wish but it is not necessary. Just put the lid on and tighten the ring well. You will want to pack the chunks fairly tight because you get a lot of settling.

Here is what I had posted last fall about it. If you browse that thread I believe there is more mentioned about it.

I am looking to pick up a pressure canner because after talking to different people I have come to the conclusion that the safest and easiest way to do it is with the pressure canner. However I have done some this year with my water bath canner. I followed the same steps that my father-in-law has used for years to can meats. The steps are really pretty basic. Here is what I do.

Chunk the meat into whatever size you prefer. For me I made mine aroune 1"-1.5". I filled the canner with water up to about a couple of inches above the bottom of the canning rack and began to slow warm the water. You don't want to start the boiling yet. That is once you get all of the cans in. Set your oven to 200° and place your washed jars on the racks to help sterilize and also to warm them to avoid cracking if they are placed in hot water. Take a small pan and place your canning lids in water and boil the water hard for a minute or so to sterilize it and then leave them in the water until you use them. I used beef bouillion to add a broth which you need to do if you are not using a pressure canner. You will not achieve a high enough temperature to cook properly without liquid. In a pan warm some water and add the bouillions. I used a bouillion per quart and probably used about 1.5 quarts of water. I didn't measure this as I simply added a bit of water to the pan if it appeared that I was not going to make it through all of the jars. Fill the jars with the chunked meat stuffing it in somewhat but not compacting it. You will have air pockets down in the jar when you finish this step. Once you have filled with meat to about an inch from the top then add the broth to nearly the same level and then add a teaspoon of salt if you wish but it is not necessary. Put your sterilized lid on and then tighten down the ring tightly and place the jar in the rack. Once you have filled them all you want to lower the rack down in to the canning pot. If it is a standard size canning pot the water level should be just about right if you had it filled to the height specified above. At any rate you want to make sure that there is water covering the entire canning lids. Keep in mind that some water will boil away as the process occurs and so this will need to be monitored. Once the rack is placed down to in the pot bring the stove temperature up until you get a low steady boil in the pot. You don't want to boil too hard but just keep the bubbles flowing. Once everything in the pot gets to the same temperature it becomes quite easy to keep a temperature setting. Keep the lid on and cook/boil for 3-3.5 hours. This time is much longer than the pressure canner because you cannot attain the higher temperature that is possible with the pressure canner. Once the time is up carefully raise the rack back up and hang it on the side ot hte pot again. Carefully pull the jars from the rack and place them on magazines or newspaper stacks to keep them from cooling too fast. If you are only doing the one batch of canning you could just leave them in the rack with it hoisted up and the stove turned off. Once they cool you should get a sealed jar and can test the lids by pressing on the centers. I leave the rings on but you could probably take them off after a day or so.

If you are doing it in a pressure canner many of the steps are the same and I will try to list just the differences. It is not necessary to add a broth in the pressure canner and that it up to the individual. A friend of mine said he still uses a bouillion but does not mix water in. He simply puts the bouillion in the bottom and it will mix when the jar boils in the pot. The largest difference in the two canning methods is the cooking time. With a pressure canner you only need to can them at the desired pressure (10-11# pressure) for 90 minutes. You are actually attaining a higher temperature in the pressure canner which decreases the necessary time but also helps destroy any bacteria that may be present.

I have only done this a few times so hopefully some folks who do this more may read this and add/modify anywhere they see fit. I am also interested to hear any variations as well.

[Chippewa]

thanx bkr!!!! mannn that souds so easy... I usually can salsa in the fall so I have the basics on canning.. I have never tried a pressure cooker but that sounds like the way to go... it looks like a long and hard process but it is pretty easy as long as you steralize everything..... thanx again for the post.. I will look back in the archives for more hints on this...