What do you do with your venison?

[stevezim2012]

Ground burger other than the tenderloins. We use it for chili, meatloaf, taco meat, burgers, hamburger helper. Just seems to be a good all around way to use it.

 

[Patton]

I use venison and wild hogs just like I would meat from the grocery store. Some gets ground 80/20 or 85/15, steak some pieces, roasts out of others. The ground can be turned into sausage or put in a jerky gun, roasts can also be cut for jerky or cubed for stews/kabobs/etc. Shanks for osso bucco. Heart for fajita tacos. Neck for for roasts. Rib meat can be ground or slow cooked. One thing is for certain- four quarters, straps, and tenders isn’t even close to all the meat that you can take from an animal.

 

[Silvereagle50]

For me, I take the backstraps and cut them in 1 1/4" slices, season salt, wrap them in bacon and grill them... or Cut them in about 4" pieces, butterfly that, fill with seasoned cream cheese and diced jalapenos and/or green onions, wrap in bacon and again grill them.
The hams are seamed out, hand cut (never cut through the bone) into small steaks and run through a tenderizer about 3 times and then chicken fried. yummy.....

 

[rayporter]

we put several deer together between us and get all the steaks and good roasts off first
then the best of what is left is ground. this is usually about 45 lb. the worst cuts like neck is then canned
once on a whim marilyn took some the the fair and won first place-she had to tell them it was beef, however.

 

[steelhauler34]

Eat it


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[Kotaman]

When I'm looking for something "different", I'll take some steak or stew meat and cube it. Bring the deep fat fryer up to 400 degrees, dunk it for 45 seconds to a minute, put on a little garlic salt and pepper and snack away. People can't keep their hands off it. Tasty...

 

[clperry]

Steaks, roasts, burger, sausage, stew, jerky. My favorite is fried tenderloin sliced thin and buttermilk battered. Mama spoiled us.


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[GunsAreFun]

I use about 20 pounds to make summer sausage and jerky. Give some away. The rest I mix in with left over veggies and use it to supplement my dog food.

I pay someone to make the sausage but make my jerky using a variety of marinades. I usually dry age the jerky cuts for 3-4 days. That makes it super easy to slice into thin strips. Then I use a $20 Aldi dehydrator. It takes about 8-12 hours and I get 2# (finished product) each batch. I’d like to get a second dehydrator next time they have them in the store.

I love deer hunting but I don’t like venison taste except in sausage or jerky.

 

[Zeus401]

Snack sticks from my local butcher! Can’t get enough lol

 

[Newtosavage]

Ground burger other than the tenderloins. We use it for chili, meatloaf, taco meat, burgers, hamburger helper. Just seems to be a good all around way to use it.

Pretty much the same here, except that my wife always wants a 5# chunk off a ham for jerky. She makes some of the best jerky I or anyone I know, has ever had.

We'll also have the local butcher make link sausage about half the time, adding in 30% pork. His sausage is fantastic.

Avg. deer around here provides 35-38 lbs. of boneless meat. 5# jerky meat and two tenderloins, and 30 lbs. of ground venison or 20 lbs. of ground and 10+3 lbs. of sausage from each deer.

 

[BRTreedogs]

I give it away.
And ete Elk the way God intended.

 

[Ga-Bullet]

We Kill 4-5 Year For Wife ,Son And I. Have Two Vacume Sealers, Cuber And Two Grinders.. We Eat Deer Meat At Least 4 Times a Week.. I Slice My Back Straps And Tenderloins. Into 1/2" Thick Steaks. If Tenderloins are Small I Wrap Them And Grill Them Whole.. Get A Couple Of Small Roast Out Of the Ham's . And Slice The Rest Into Ham Steaks.With Trimming Going To The Grind Pile. Grind Most Shoulder's And Make Roast Out of the Neck.. Most Of Time I'll Get 35-45 Pounds Of Grind Out Of a Deer. We Mix No Fat In.. As We All Seem To Like Better This In Chili. Soups And Taco's..If Doing Burgers I'll Add Bacon.. Also Try And Put up 20-30 Pounds Of Hal. Cheese And Smoked Maple Bacon Snack Stick. We Eat Very Little Store Bought Meat..

 

[Newtosavage]

I give it away.
And ete Elk the way God intended.

I've heard how much better elk is than deer most of my adult life. Then I had some elk and my wife and I both agreed we prefer deer. The elk we had was the most tasteless meat we've ever had. Like eating tofu or something. We had to find creative ways to give it flavor. I guess we're just used to a stronger tasting meat now. After chasing elk for 5 years, I switched it up and shot a mule deer in 2019, and it's eating great. No complaints here.

 

[String&stick]

I do most of the same stuff other guys are talking about but will throw out some stuff I don't see on here.

Heart - when not shot through we will take the heart, clean it up good and do one of two things with it. #1 slice it thin dip in egg then batter with flower and lemon pepper with a bit of cayenne pepper for heat. Great as an appetizer or food during football games
#2 soak the whole heart in milk for 1-2 days. Then cube into small cubes and use as chilli meat. Makes for an extremely rich chilli.


Bones-
My wife now owns a giant dog (Newfoundland). So I take the femurs and upper front leg bones once all the meat is off of them and I cook them for about 30 minutes on the fire pit, then I give said giant Dog one and put the rest in the deep freeze in a trash bag. The dog goes nuts over them and at 10 months old we have only had one thing chewed up by her!

Great posts though guys I love seeing what others do with their meat

 

[String&stick]

This batch was 2% salt (absolutley mandatory!)
2%paprika
2% pepper
20%pork...but i will try bacon on the next one as recommended by someone on this site.
1%chipotle seasoning
2 bottles of pf changs teriyaki sauce but any teriyaki sauce will work.
1% garlic powder

Disclaimer...the 2% salt is mandatory for cold smoking. All the other stuff is optional, i recommend 20 %pork because of the fat base, ive tried 30% and 10% and found that 20 is perfect.

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How long are you smoking, what type of salt are you using (curing salt?) And what temp does the meat hit?

 

[Jrpwa]

Pretty much the same grind most into sausage. We either make a dry sausage or summer sausage.

 

[Paterfamilias]

Nothing better than a 5 or 6 year old neck roast that's been marinating on the vine in rut juice for several days.

 

[np307]

This year I didn't grind any of the three deer or the antelope I shot. If I would've killed another doe, I would've ground the whole thing for sausage. The way everything was cut this year was:

Hams were divided into roasts except for one of the antelope hams which I kept whole and just brined and smoked.
Tenderloin and heart never see the freezer, eaten right away.
Backstrap is frozen whole or in large sections and used for special occasions.
Shoulders and neck meat are all cut for stew meat except for a couple whole shoulders that will be brined and smoked or braised.

 

[Recurveaholic]

Feed the family everything from burgers to steaks to roasts if you can do it with deer meat I have done or will do it!! I just love being able to sustain the families meat supply without having to buy any!!!

 

[aamir200]

I use it for anything I would use beef for. Tacos, meatloaf, meatballs, steaks, etc. Its leaner than beef but still works great.