Home Forums Hunting & Shooting Hunter's Campfire Raw Venison

Hol e schit!

I would try it for sure.

Wayyyy back in the dark ages when deer were scarce and folks believed you had to marinate it in buttermilk and cook the crap out of it to get rid of the "gamey" taste....we killed a deer at an old traditional southern hunt club. The presiding cook was an old black guy...and as the deer hung he cut a couple small pieces of the tenderloin out. sprinkled it with salt and said " Here, try this..." It was good. Then he went on to cut a couple flank steaks, beat the schitt out of them with a coke bottle, salt and pepper and barely showed them the flat top...onto a sandwich they went...and they were good!


So much for getting the gamey taste out......

Sounds delicious! I think I’ll try some served like that!

Had some backstrap already cut up to put on shish-k-bobs that had been marinating in Dale's and Zesty Italian, It looked cooked. Friend came in and started eating it like popcorn. By the time we noticed, it was too late to warn him. We all had some and it was really good. Nobody got sick. This was in college and alcohol was involved.

“Alcohol was involved.”

My favorite sentence.



P

I ate some raw ground round bout 2 hours ago, last night too.

Cave man style, fuel for these 18” pythons.

This limit one pack at the IGA is puttin a damper on my Cro Magnon.


Deer, meh...after all that pliers and blowtorch work in the walk in cooler, rather just stomp the fugg out of and make jerky with it.

“Hold my beer and watch this!” 🤠

Prions cannot be killed. It cannot be done.

My youngest son makes a great carpaccio with backyard whitetail.

My main reason for cooking deer......CWD.

Some of youse guys really need to do some reading on temps required to destroy prions. Hint...cooking for consumption does nothing to them. CWD or otherwise.

Interesting stuff from Germany:

https://en.wikipedia.org/wiki/Mett

I didn't know that there is an article on Wikipedia in English language until I searched for "raw minced pork". Also called "bricklayers/masons marmelade"

I want my deer meat at least hot.


Ironic, as I eat raw hamburger. Just some S&P.

Just live to throw a frozen pack in the skillet to brown for in a recipe,
When the bottom is real brown, flip.
Then take the spatula and scrape across the frozen part.
One side is real brown and hot, the other is raw and cold.
S&P, damn, that's good!

Didn't that guy get Trichinosis from bear meat. Pretty sure he was on Joe Rogan crying about having Trichinosis .

Take a Parasitology course and well done will be your preferred method of cooking.

There was a reason cooking came before civilization.

Hells yeah.

Rare and med-rare aren't hot enough to kill the bugs so it's no safer than raw, just warmer.

Loin and tenderloin venison should be rare if not cold.

If you cook it more done than that and add anything other than salt and pepper you may as well just throw it in the trash.

The bugs?

That's right. They just keep circling Uranus with the Clingons.

One guy i used to work with , would eat raw venison when he was grinding it. Said he loved it.