What is your favorite deer cut ?
Loin, rump, shoulder, brisket, round? We've got our garage freezer full of various cuts and I need to defrost something for a BBQ this weekend. I cooked elk ribs and venison chili for a birthday party two weeks ago, so I'm trying to think of something different. There will be four of us. Any suggestions (and your best recipes) would be greatly appreciated! [^]
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My favorite are the two tenderloins from the inside of the rib cage near the spine.
Cook them while they still retain heat from when the deer was alive.
Course ground pepper and roast it on an open fire.0 -
quote:Originally posted by MVP
My favorite are the two tenderloins from the inside of the rib cage near the spine.
Cook them while they still retain heat from when the deer was alive.
Course ground pepper and roast it on an open fire.
I'm afraid we're a bit too late for that approach. The last doe dry cured in my garage for two weeks before being butchered. But thanks, I'll remember that the next time I'm on an overnight hunt. [^]0 -
Rump/Roast in the crockpot all day with veggies and tators! [:p][:D] 0 -
quote:Originally posted by MVP
My favorite are the two tenderloins from the inside of the rib cage near the spine.
Cook them while they still retain heat from when the deer was alive.
Course ground pepper and roast it on an open fire.
MVP, you took the words right out of my mouth,yummmy! lets fire up the grill[:D]0 -
Although not actually pictured in your "map", my favorite cut is the backstrap, or loin. I leave my whole when processing the meat, this section of the deer would normally be cut into chops, and that would have a bone in it.
I take the backstrap and cut it into medallions approx. 1/2"-3/4" thick. Take a baseball sized onion chopped up, and saute' in olive oil with salt, pepper and a few chopped cloves of garlic. How much garlic is up to you. Once the onions are almost clear lay the medallions on top of the onions. It will only take about 4-5 minutes on each side.[:p][:p][:p][:p][:p][:p]
Serve the medallions with some of the onions and the "sauce" from the pan over the top.
Great, thanks alot, now my keyboard has drool all over it.[:p][:p][:p]0 -
Nothing beats tenderlion! I grill wrapped in bacon on a Weber round grill with indirect heat. Usually marinate it for a couple hours in flavor of the day. Hard to beat the cube steak too if you have access to a cuber. My recipe for cubed is simple. Roll in flour, salt and pepper to taste. Fry in olive oil to medium rare. Melts in your mouth. Feed it to folks all the time that tell me they "don't like deer meat"... they love it. Funny part is I don't bother to tell them, just nod my head and keep eatin' .... with a little grin. 0 -
the round, cooked with low heat on the BBQ with a light dry rub of garlic, onion and sage. 0 -
The tenderloin is hard to beat. I grill mine completely wrapped in bacon real slow until 160 deg.
Another appitizer that the kids love is to cut the tenderloin into thin strips, like beef jerkey, roll it up with enough bacon on outside to cover, spear them on skewers, marinade is optional.
The sirloin, ground with enough beef fat added to hold it together makes great burgers on the grill.
The tougher cuts are great done in a slow cooker with onions, peppers, 'taters and choice of condensed soup.
Bon Apetit.0 -
I like that little deer cut through the saddle just below Gallinas Peak.
I'm gonna just show up at Matwor's house and take my chances, I bet he will feed me.[:p]0 -
All the above. 0 -
I did not see it on the diagram but I prefer the sausage. Don 0 -
Keep whatever you want and send me the backstraps.[:D] 0 -
When I clean a deer I debone everything and make cutlets. I keep the tenderlions whole along with a cretian muscle inside the rump roast. It is a silghtly lighter color than the meat surrounding it and it is about the size of a small tenderlion. I will stuff this cut with Fetta cheese and wrap with bacon. I dont guess you saved that particular muscle but you asked. I would recomend you inject the tenderlions with BBQ sauce (cattlemans) season with steak seasoning and wrap in bacon and toss it on the pit.(mediun rare of course) 0 -
quote:I'm afraid we're a bit too late for that approach. The last doe dry cured in my garage for two weeks before being butchered.
He's talking about the two little loins that you can pull off from the inside of the deer. You can see them on both sides of the back-bone. Take your finger and slip under one and it will pull right out if warm. If you don't get them out before you hang it or take it to processing, they dry out so much that they really aren't useful for anything. They are about the diameter of a 50 cent piece and a foot or so long. Great eating, with the fresh liver, on the night of the kill!0 -
...back-strap, but I like the whole deer...what's not there to like?
...[;)]0 -
The warm, still beating heart cut right from the chest of my freshly killed game. By eating the heart, I absorb the essence of the animal, its spirit and strength combine with my own. 0 -
Grilled steaks from anywhere on the deer, and deer liver is great, too. 0 -
"Red Dawn"
Cool, Cat.
Doug0 -
quote:Originally posted by catpealer111
The warm, still beating heart cut right from the chest of my freshly killed game. By eating the heart, I absorb the essence of the animal, its spirit and strength combine with my own.
[:D][:D][:D][:D]0 -
You guys are making me hungry! Don't forget the long ribs cooked on the barbeque. It's all delicious. Everyone of the posts are right on. 0 -
heart
Ben0 -
quote:Originally posted by He Dog
I'm gonna just show up at Matwor's house and take my chances, I bet he will feed me.[:p]
Thats just it He Dog, with this trailer you never know where my house will be!!! We'll have to see if you can catch me this summer.[;)][;)] Course you know where I'll be in November!![:p][:p][;)]
http://www.keystonervsource.com/rvinventory_item.asp?id=3342690 -
For those of you who like bacon wrapped steaks try putting some onions, peppers, or anything you would like. My personal favorite is putting either cream cheese or baby spinach with slices of provalone cheese in the middle. Also, whatever you put inside will help keep the meat from drying out to bad.[:p] 0 -
Chops slowly cooked on the grill...Medium rare or even more towards rare...My mouth is watering just thinking about it. [:D] 0 -
back straps, by far the king if venison cuts. my favorite recipe... coat meat ;heavy ground black pepper, a litte kosher salt, lightly dusted with onion and garlic powder. take thick bacon lightly brush on dijon mustard, wrap mustard side to meat and secure with tooth picks. bbq on high heat for 3-5 min rolling every 30 sec. reduce heat to med low till internal temp about 150 to 165 or to your take of done. nothing finer in camp to eat, IMHO. BOB 0 -
quote:catpealer111
Advanced Member
Belarus
2641 Posts
Posted - 04/19/2007 : 7:36:48 PM
The warm, still beating heart cut right from the chest of my freshly killed game. By eating the heart, I absorb the essence of the animal,
Are you nuts that and liver can not be good for you[xx(][xx(][xx(]
that is nasty0
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