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Old December 5th, 2008, 07:12 PM #1
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Best Way to Prepare and Cook Deer Meat

Ok, so I have six backstraps, and four hind quarters. Deer jerky is a done deal with some of the hinds. Looking for suggestions for preparing and cooking meat to minimize gamey flavor and maximize tenderness. I've heard a million suggestions, from soaking in milk to marinating in vinegar to getting hunter's gravy packets to cooking in bacon grease. How bout posting your best recipes and preparations?
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Old December 5th, 2008, 07:16 PM #2
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This thread is going to be good.

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Old December 5th, 2008, 07:31 PM #3
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Stewed!

I like it stewed with a hambone for more flavor, with carrots, potatoes and stuff like that in a crock pot..pretty good....
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Old December 5th, 2008, 07:47 PM #4
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We started one here http://www.mdshooters.com/showthread...hlight=recipes
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Old December 5th, 2008, 08:06 PM #5
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First and foremost: A well-placed killing shot !

A long death run, will definitely produce lactose acid and adrenaline.
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Old December 5th, 2008, 08:09 PM #6
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How long is a "long death run"? 50 yards? What about the deer that lives for two to three minutes after dropping at point blank?
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Old December 5th, 2008, 09:22 PM #7
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did you get the fish?
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Old December 5th, 2008, 09:27 PM #8
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Quote:
Originally Posted by Jim Sr View Post
First and foremost: A well-placed killing shot!
A long death run, will definitely produce lactose acid and adrenaline.
Agreed 100%, there is a definite difference in meat quality when a deer is poorly shot.
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Originally Posted by AJ 30-06 View Post
How long is a "long death run"? 50 yards? What about the deer that lives for two to three minutes after dropping at point blank?
When the deer is shot in the heart, there is no further meaningful circulation and even if it runs a little ways before it falls out, the meat quality is not adversely affected. Likewise a lung shot, where the bolood pressure drops so severely, circulation is almost stopped as well.

When a deer is shot too far back, or in an area that is not immediately vital, it develops chemical changes that Jim Sr mentions as a result of stress. This definitely affects the flavor.

Once a deer is taken, it is then very important to get the body heat out of it as quickly as possible. This means fields dressing as soon as one can, keeping the cavity open, even applying a bag of ice in warmer weather, until it can be skinned and refrigerated.

A younger, well handled deer will taste much better than one that is poorly shot and then improperly handled. Much of the methods of removing the "gamy" flavor of deer is geared toward making an old ("trophy") deer that has not been handled in an optimum manner (hanging in the sun with the skin on in deer camp) palatable enough to be fit to eat.

Another way to ruin venison is to leave the fat and sinew in the meat, which, unlike beef fat, brings a poor flavor to the meat. Be careful of who you get to process your deer, because many unfamiliar butchers will handle it like beef and leave in fat and bone.

I process my own, and have a commercial grinder. I enjoy the better cuts (backstraps/tenderloins) lightly grilled or sauteed with a little onion. The rump steaks are not bad grilled and sauteed too, and again, don't cook it to death. Unless it's a yearling, I seldom make a roast, and anything that doesn't make a decent steak is thoroughly cleaned and double ground for use in chili, spaghetti, lasagna and burgers.

There are so many ways of preparing the meat, and I shoot better than I cook, so I could not begin to address the many excellent methods of preparing venison. I WILL say that most people tend to overcook and thus nearly ruin venison.
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Old December 5th, 2008, 10:41 PM #9
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Best kabob marinade:

4 parts kikoman teriyaki (not the thick stuff)
1 part kikoman soy sauce
2 parts red wine
1 part state fair spaetzle marinade or good italian dressing.

Adjust proportions to your taste. Add Franks Red hot if you like a little spice. Let it sit overnight.

Grill on skewers with quartered onions and green peppers.

You can also marinade the peppers in the same mix and they are awesome!

i've used this on the toughest rump steak and it's come out like butter.
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Old December 6th, 2008, 11:45 AM #10
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A simple thing I have been doing is to take the back straps and put the Montreal Steak seasoning on them. Very peppery (a good thing IMO). Then grill them for about 35-40 min turning every 5-7 min.
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