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

Did a frozen, hamstring (football) roast, in the instapot, 90 minutes under pressure, pulled, sauted the jus in the pot to thicken, then added back the pulled meat & let it all get reacquainted !







Oh, my word !

The insta pot is the schit👍

I don't take as many pictures these days, but here are a few.

Pronghorn buck trimmed yield with a single prairie oyster:


Blade roast from the same buck:



A backstrap out of the largest-bodied deer I've seen. This was a corn-fed prairie mule deer, and the backstrap steaks were more mild and beef-like than any other deer I've eaten:


MD breakfast sausage, 50/50 with ground pork:


Bull moose tenderloins and some BS steaks:


Canned moose:


Moose smashburgers. Lean-to-fat ratio of 80/20, cut with beef brisket/striploin trim, cooked in bacon lard:

Bbq tenderloin and Burger King fries thx to a overturned tractor trailer on the mtn a few months ago😉😉

If you like Reuben’s/pastrami and aren’t making pastrami from venison you’re missing out. It’s super easy to do and very good.

Walton’s.

https://waltons.com/

If they don’t have it, you don’t need it. Casings to spices to mixes to knives to packaging to full blown ps king house equipment. Fast shipping too.

I use their “H” seasoning as my main summer sausage seasoning.

They’ve got a ton of “how to” videos on their web forum.

One layer of Saran Wrap and then a final in freezer paper. It’s a lot more forgiving of how it’s handled in the freezer than vacuum bags that can get pin holes.

I use my vacuum packer for my processed meats-sausage/jerky/pastrami. Everything else is wrapped by hand. I would like a chamber vac though but too cheap to buy it.

All my deer I freeze loins (cut in half or thirds depending on size), tenderloins both in one package, both eyes of round in one package, then each ham gets turned into top round, bottom round, and sirloin tip.

All remaining trim is ground for burger or sausage. Burger goes into the 1 lb poly bags.

The Saran wrap is a great tip!

Right on Jordan !!

Love it !

Yes !!!!!!!!!!!!!!

Smoker is put away, but will do this for sure in the spring !

Pretty much how I roll too, with the exception of keeping some shanks.

Oh, & we never freeze tenderloins or hearts, they are always eaten the week of the kill.

Braised & pulled neck roast tacos, don't suck !

I'll raise my hand.

We go through about 3 a year, but even in Ga you'd be amazed and folks stills scared of it.

Smoked jalapeno cheddar MD smokies:


Homemade warm-smoked bacon:



Moose BS with a Bearnaise sauce, Yorkshire pudding, etc.:


Moose tenderloin, peas with cheese sauce, escargot, brown beans, sauteed mushrooms, mashed potatoes and gravy:


Moose ribs:


WT Sloppy Joes:

I use deli paper and then wrap in freezer paper. I've thought about a vacuum sealer but not this year. I do it all by myself now. My wife likes venison but my daughter doesn't (she is adopted). I'm not much of a cook other than grilling or breakfast. I like putting roasts in the crockpot with taters, carrots and onions and marinade steaks and tenderloin in cheap Italian dressing and grill them. My wife has used ground for things like stuffed peppers. I got cut a little short time wise and had no luck during rifle season. Should be able to get a couple during our late muzzleloader season.

That roast was about 2 and a half pounds.

Crazy, Right !!

Yep, way to go there, Jordan !

If you think about it (deer meat), is so versatile, not to mention healthy !

Love crockpot, instapot or casserole pot roasts !

Good luck with the smokepole !