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

All looks good. Just had deer liver and onions for lunch today from a doe I killed last Saturday. Excellent. Sometimes deer liver can be strong, this one was really good. Sautee onions in butter until getting soft, remove, add some more butter and put in slices of liver that was patted dry and dusted with flour with salt/pepper added. Let sit until browned on medium heat, flip and do the other side the same. Turn heat down some and add onions back in and let cook a little more. Just so there's pink inside. Very tender and tastey.

Sides were applesauce and beets we canned. Dessert was what was leftovers from french toast that my wife made this morning with her homemade bread. Very good meal. Deer liver....natures multi-vitamin.

Forgot to add......on deer liver we soak the slices in milk overnight then drain and put back in the fridge until ready to pat dry to cook. If a liver is strong that helps draw some of that out and neutralize it, don't know, but works for us.

Righteous !!

I made a bunch of batches of venison barley soup and used my vacuum sealer to freeze it into multiple portion bags. I'm heading to the deer lease today and will bring some for me and the rancher.

Classic burger. Usually just salt and pepper, and sometimes dry Italian seasoning mixed in. Don't remember how this one was.




Backstrap with buttered noodles and wet salad.




Backstrap with noodles/mushrooms and alfredo sauce with side salad.





Wife makes killer spicy homemade meatballs mixed with pork sausage. I forget what sauce and cheese she drizzles over them. Good!





Makes for an excellent meatball sandwich over her homemade bread and with our canned pizza sauce.





Or in Italian wedding soup.

Moose smashburgers yesterday and moose and cocoa chili today. Life is good.

Elk round steak with potatoes, carrots and onions tonight.

The day before we had a rice and vegetable dish with elk hamburger.

A few days ago we had antelope steaks.

When prepared right like many above have posted. It's pretty hard to beat. Years ago I experienced the venison game taste that I hope I never do again. Today as we've learned more and with today's added spices and preparations it's fantastic. Give me a well prepared steak from the smoker and get outta the way! LOL!

HS 58

Fine meals there, Fella !

Beauty Jordan !

Limited to Moose, bear & WT here, but we get by !

Haven't applied for Moose since the MNR changed the draw system in 2015.

Perfect cook, as per your usual !

Helped Doug butcher his buck, so he treated us to supper !



Kid can cook, too !

Great thread. I am learning to cook venison. Always ate it fried, or burger, or sausage growing up. But the last few years, I decided I didn’t care for burger so I have been looking for better ways to prepare it. I made some fajitas with it the other might and cooked some tenderloin wrapped in bacon and stuffed with cream cheese the other night. Was good. I regret ever having burger made from the good cuts. Ha

Years ago we used to grind and blend a huge percentage of our animals. A friend of mine said he and his family didn’t grind anything during butchering. He would cut all the roasts and good steaks the way they liked them and everything else got chunked and frozen. They would thaw a package of trim meat and run it through the grinder attachment on the KitchenAid that sat on the counter. His reasoning was that it was easier and more versatile, you can make fajitas or grind for a burger with chunks of meat but you can’t reconstitute burger to make a pan of fajitas.

We started doing it that way and really prefer it. We rarely eat a burger and have come to prefer tacos, soups, and dishes like stroganoff with small cubes of meat as opposed to ground.

Of course I did get the grinder out and grind almost an entire deer this year. My wife shot a 9 year old buck that was leather tough so I made pastrami out of the loins and we ground the remainder. The steaks the boy and I tried off the loin were as tough as anything I’ve ever chewed on so it was the exception for us.

while packing Doug's deer meat, in the shop freezer, I found 2lbs of deer burger, we didn't know we still had.

Bonus !

So you packed Doug’s meat?

That's where a small can of pineapple juice in the marinade comes in. I read one of Godogs57's post about the pineapple juice and, damn, it is a great tenderizer.