Posted: 12/21/2004 12:52:18 PM EDT
| I have like 20 pounds of Deerburger. Like 8 pounds of deer cube and like 5 pound or Tenderloin. What should i do with it? |
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Take the cubed backstrap and beat it flat w/ a mallet like you would a veal cutlet. Dredge in flour and fry. Serve w/ beans, potatoes and cream gravy. Yum Yum. We use alot of ground venison as a replacement for hamburger. Less fat and if in a seasoned food you cannot tell the difference. |
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Take your non-ground meat (preferably something chop or steak-like) and flour it then lightly brown it in oil. Layer it in a roasting pan with a shitload of onions and mushrooms between each layer. Add 2 1/2 to 3 cups water with beef bullion in it. Cover and bake in oven at 250 degrees for 2 1/2 to 3 hours ("low and slow"). You'll be able to cut it with a fork. You can also use the drippings to make gravy and have it with mashed potatoes. Be sure and dump the mushrooms/onions all over everything! |
Thanks guys |
go to cooks.com and look through their recipes. the main thing to remember is that it takes 2 days or so, post-cooking, for it to firm up to the consistency of store-bought summer sausgae. I mix pepper jack cheese in my summer sausage. it's awesome that way. |
I already told ya!!! The American Harvest kit (sold at Wally World) makes great Jerky from ground deer meat. It comes with a variety of seasonings (or you can use your own). It's a great way to make jerky without using up all the good cuts. |
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If you processed the meat yourself, cook the non-ground meat to medium only. Anything past medium is overcooked and will be dry. How to make jerky? Slice meat into 1/4" thick slices. I try to slice against the grain. Marinate meat in anything. I use a mix of soy sauce, Liquid Smoke, and various spices (have to keep the exact ingredients secret). Usually marinate for at least four or five hours. Put on the dehydrator until done. If the pieces are pretty thick, I will rotate the trays at least once to make sure everything is done about the same time. But please don't waste good backstraps by making jerky with them. |
+1 on all counts. Duck breasts make pretty good jerky, too. |