Home Forums Hunting & Shooting Deer Hunting We all love hunting, but who loves eating Venison ?

Show us what you've got & what you do with what you love !!









Heart;



Flat irons;







Deer & barley soup (top round);

Nice work!

Just how I like mine, just barely unable to run off my plate.

It’s why they call it red meat…….

And barley in my soup is a favorite, but sometimes hard to find in the store. Even when they have it they can’t seem to figure out where to put it.

Tell me about the soup? I'm getting tired of steak and roasts to be honest.

Growing up deer was all we ate. Dad and I have regularly taken at least six a year for the last 20+ years. Rarely buy beef.

The last year or so I've been getting tired of it.

So I canned a bunch last winter and that gave me something different to enjoy. Hard to beat canned venison.

Your soup looks great.

-Jake

Paul, judging by all the medium rare in these pics, THAT is venison done right!

Anything else is just molesting good meat.

Back strap trim chunks;





Sirloin/rump;





& again;



Kids & their partners over for Sunday supper;





Perfect little nuggets of tender, tasty goodness !



Who's up next ?

I don't do anything fancy with mine, straps/loins get cut into minute steaks, I cut the rounds off for the crock pot, and the rest gets ground into burger.

The one I shot this year was really tough for being so small. I've never had a little deer be so chewy before. After this roast last week, I chunked the last one I had left into little stew meat bits and used it that way.



All I have left now is some burger, already eaten the other bits.

Thanks Jake, I'll get the recipe from the Deb, she made that 1 !

** add recipe here

Cheers Tom !

Love deer stews & soups !!

we make a lot of hot-dishes with venison burger ,i have smoked brats made our favorite is made with venison,pork,wild rice ,brown sugar smoked brats ,beer sticks too . i do all the butchering of our deer or other eat-able animals .

Right this minute….

Yes Sir, that'll do !

Got 4 big bags of chunk trim + 1 left over from last year, in the freezer.

I grind, in January, when it's -30-40*C, & I cant ice fish !

Might have to do a small batch early, this year, as we're completely out of deer burger.

This year I've had the backstraps halved for roast. 20lbs ground into hot breakfast sausage. The sirloin roast off the front of the hams left whole and the rest stew meat.
We will unthaw a lot of it cut it into cubes and pressure can.it.
Have done three so far this year and I'm hunting right now.
I will not shoot a deer though. I'm hoping that freaking bear comes through. I put out 150lbs of apples a bag of cobbef corn and a 1/2 gallon of blueberries.
This 325 WSM Montana is itchin'....

Also the wife is looking for the big racked buck she shot under Wednesday before Thanksgiving.
She seen him chasing a doe this morning but he never presented a shot.
She got up @ 4 this morning drove 48 miles and got in the stand by herself. I was @ work til 8am . She's all killer no filler!
.
I almost feel sorry for that buck.if he stops long enough for her to get the crosshairs on him. Pretty sure she won't misjudge the distance this time.

Out muzzleloader deer hunting as this is written... but New_2_99's, I can't compete with you in pictures or cuisine! Lol! Learned that in the fishing forum.

But I am able to make stuff good enough that my wife will eat it too! A feat in itself...

Enjoy!

Nearly all we eat around here. We plan on either 4 deer or an elk and two deer to get us through until next fall. Might have to add a couple more when the boy gets teenaged if he eats anything like I did.

We grind almost nothing. Steaks from the straps and big cuts off the hindquarters. Roasts from the front of the backstraps over the shoulders and the big roasts off the hinds that are shaped like a football. Necks get chunked and ran through the canner. Shoulders and any other odds get closely trimmed and cut into 1/2 inch cubes for tacos or stew or chili, basically anything you’d use burger for aside from a burger. I did try flatirons for the first time earlier this week and I think we’ll save them from here on, pretty good eating.

Livers, hearts, and tenderloins get eaten the day or no later than the week of the kill, no freezing them for us.

This fall we have a huge bodied mulie buck and two whitetails already in the freezer and another big old whitetail the Mrs collected last evening hanging in the lean to. We discussed last night that we may fire up the grinder for the first time in years and grind most of her buck since he’s likely to be rather chewy.

The other day when I was cutting meat I got hungry. I threw a handful of “taco” meat cubes in a pan and browned them up. Quarter of a chopped onion, two chopped sticks of celery, a spoonful of garlic, one sliced jalapeño went in when the meat was brown on one side. When the onions started to clear I put in two packs of Ramen noodles along with a good splash of soy sauce and covered it with a can of beef broth and a can of water. When the noodles were tender I ladled it into a bowl with a squirt of siracha. Probably not authentic anything but pretty tasty and quick as well as cheap.

Chicken fried venison is my favorite meal on the planet
Backstraps and hams get cut into steaks, everything else gets ground into hamburger.

Every February myself and 3 hunting buddies get together and make sausage.
Jalapeno cheese smoked sausage and one similar to a slim Jim called hunters sticks.
Last year we made 300 lbs in one weekend.

My family usually eats about 4-5 deer a year, as several of those will be does that were 110-120lb on the hoof. Some will be made into smoked link sausage by a local processor. Most of it we will cut into roasts or other whole cuts, along with a lot of burger. We're big on ground meat recipes and rarely ever buy beef burger.