What do you do with your venison?

[dixiemagnum80]

We keep the inner loins and backstraps whole, 2 good roasts from the back quarters, then grind the rest into burger.

 

[RDobrow]

I grind all of my deer. Make different sausages, both fresh and smoked.

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We grind quarters, steak the BS. I dont get any fat added to burger, ust cook really slow. Tacos, chili, soups, etc are very good.

 

[Jxferg7]

Some may feel this is disrespectful but honestly I grind ALL my venison each year and keep it 100% lean. Family of 5 the only red meat I buy is 20-50 lbs of 80/20 steak trimmings burger for grilling burgers everything else my family eats is deer, pheasant, dove, and walleye!

 

[cusecat04]

I always portion some out for camp the following year (back strap chunk, some steaks for chicken fried steak / stews); always keep this isolated so I don't burn through it during the year accidentally.
Backstraps cut in chunks of 4-6 ", can grill whole (my favorite), slice, whatever once its thawed.
Muscle groups boned out into larger pieces, can slice for jerky, roast, grill/smoke, leaves us options.
Remainder is cut up smaller for either fresh ground burgers or sauasage.
I prefer to go less intense on the processing in season (we cut our own)

 

[st59]

I grind all of it into sausage or jerky except backstrap and tender loins. Much easier that way especially shooting multiple deer a year

 

[Murdy]

Pretty much based around that, I’ll mix it up with teriyaki or soy sauce sometimes, or lemon pepper but that’s the basis. No exact measurements on anything just eyeballing it


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That's pretty much what I do. Soy/Teriyaki for a base, some Worcester too, then whatever sounds good: Onion Powder, Garlic Powder, Sesame Oil, Cayenne Pepper/Tabasco, Sesame Oil, Liquid Smoke, Black Pepper, Paprika/Chili Powder/Cumin, Bourbon, or anything else that sounds good.

My dehydrator will get a batch done overnight. If your doesn't have a fan, be sure to rotate the trays once in a while. Mine has a fan, and I still usually rotate at least once.

I cut it up by hand, while it's still slightly frozen, so I can get it thin.

Beyond jerky, I grind a lot for sausage and/or chili, spaghetti sauce, meat loaf, etc

 

[Jpterry]

Pretty much burger everything but the straps and loins. Usually do 15% fat in sausage and burger just as is lean.

 

[TheGDog]

Steaks, cut to about 1/2" thick, Lo Broil, 6-min, each side, Olive Oil & herb/spices brush-on. Perfect every time.

 

[macabra11]

Pretty much the standard chops, steaks, burger, roasts. I never have anything added to my ground meat, as I prefer to do that myself if I want (like when making sausage). We have our standard meals we do with each cut.

For roasts I like bbq shredded venison in the crockpot. You can make sandwiches out of it or put it on loaded baked taters. Chops I like cooked with diced tomatoes and green chilies and served with rice. Steaks are awesome chicken fried with mushroom gravy and mashed taters. Ground, I like chili and tacos best.

I also make jerky out of it and want to attempt making Landjäger this year!

 

[Squattingcoyote]

The jerky recipe I've been using came from the Meateater Cookbook and it's really great.

Soy sauce, W-shire, pineapple juice, honey, red chili flakes, crushed garlic, crushed ginger, salt & Pepper. Then dehydrate.

 

[Bowhunter08]

Dry sausage, steaks, and ground.

 

[westward_archer]

Burger and prime cuts for steaks.


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[Azdon]

Backstraps and loins I cut into 1" thick steaks. 1 hindquarter is trimmed and used as a large roast for a family get together. The other hindquarter is boned out and cut into round steaks and stew meat. Frontquarters and neck is course ground for chili, sausage and goulash.

 

[Sundby]

Sausage- all of it- summer sausage and breakfast sausage- mostly jalapeños and cheese.

 

[drice561]

Smoked sausage in pineapple and cheese, and pepper jack cheese; snack sticks; burger with 15% fat; keep the loins as is

 

[Netloss]

We try to can a lot and also grind the shoulders.

 

[bigjohn]

I make 95% of mine into jerky. Here is my recipe for 2 pounds of meat so you can multiply as needed . I use this for slice and burger jerky. Let it marinate for 12-24 hours. You can thank me later for this top secret recipe.

 

[Deplorable77]

^^^^^ looked really good until I got to the liquid smoke

 

[bigjohn]

You can leave out the liquid smoke and it’s still really good. I’d be willing to bet you a tenderloin if you try it you’d like it just the way it is. I did want to say be sure to mix up the red pepper really good and if you like it hot just adjust the red pepper portion to taste.

 

[DANNY-L]

I can anything that looks tough for winter stew. Usually fry the rest.