2

votes

Hack my deer... literally.

Answered on August 19, 2014
Created October 23, 2012 at 3:54 PM

My BIL is a hunter and agreed to split a deer with me for half of the processing costs. I've not had much experience with venison - what should I ask for? Jerkey? Summer Sausage? Ground? Steaks?

Now I'm hungry. Thoughts?

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 24, 2012
at 10:37 AM

We generally avoid too much fat in the ground meat as the fat tends to have a lanolin-like flavor. Pork or beef fat is sometimes added if we want a fatty product.

2ca37952cb05fee4fa1d228108d499e0

on October 24, 2012
at 10:14 AM

That's helpful - I will be sure to find out!

2ca37952cb05fee4fa1d228108d499e0

on October 24, 2012
at 10:13 AM

Do you add fat or other meats to your ground meat?

2ca37952cb05fee4fa1d228108d499e0

on October 24, 2012
at 10:12 AM

I asked BIL about the liver - apparently the hunters in his group leave the organs afield rather than tote them back to their vehicles. I protested the waste, and was asked if I knew how heavy a deer is. As I won't be out there carrying, I decided to keep my mouth shut :)

Fa666905e4ed72858084dbcfed164daf

(649)

on October 23, 2012
at 07:29 PM

Best game recipes: http://honest-food.net/

Medium avatar

(3213)

on October 23, 2012
at 05:01 PM

Oh! and don't forget the organs, the liver, just pan fry it in butter with salt and pepper until golden brown, the rest of the organs can be used in sausages

2e5dc29c61f97d335ffb990508424719

on October 23, 2012
at 04:47 PM

I also like chop meat but sometimes they add fat from CAFO animals because it is so lean. Be sure to ask.

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5 Answers

best answer

0
2e5dc29c61f97d335ffb990508424719

on October 23, 2012
at 04:46 PM

Fillet, steak, rib eye. The trick is in cooking. It is lower in fat so cook it more like fish, high heat shorter time or you risk drying it out. Don't be afraid to add good oils such as butter or ghee.

2e5dc29c61f97d335ffb990508424719

on October 23, 2012
at 04:47 PM

I also like chop meat but sometimes they add fat from CAFO animals because it is so lean. Be sure to ask.

2ca37952cb05fee4fa1d228108d499e0

on October 24, 2012
at 10:14 AM

That's helpful - I will be sure to find out!

1
Fa666905e4ed72858084dbcfed164daf

on October 23, 2012
at 07:27 PM

I just processed two venison hindquarters (one muley and one whitetail) and one foreleg/shoulder along with a liver and heart myself. I make a bunch of sausage myself so that's a great way to go (be aware that many processors use crap seasoning from like WalMart, so you may want to check into that). As for cuts, personally I just take them apart where the muscle naturally separates, so I don't know what to recommend as far as that goes. I just wanted to point out that many people recommend chucking the fat and bones. DO NOT DO THIS! I made a wonderful bone broth from the joints and long bones (if you have a sawsall that'll do the trick). Also keep the fat and render in your crock pot. The fat I have is so much nicer than beef tallow. It's a shame more people don't use the fat and bones just go for backstrap.

Also the liver is very mild and nice and I usually detest liver so don't throw that away.

Also venison is very lean so straight ground may have to be amended with added fat (one more reason to render some of it yourself).

Fa666905e4ed72858084dbcfed164daf

(649)

on October 23, 2012
at 07:29 PM

Best game recipes: http://honest-food.net/

2ca37952cb05fee4fa1d228108d499e0

on October 24, 2012
at 10:12 AM

I asked BIL about the liver - apparently the hunters in his group leave the organs afield rather than tote them back to their vehicles. I protested the waste, and was asked if I knew how heavy a deer is. As I won't be out there carrying, I decided to keep my mouth shut :)

1
E3267155f6962f293583fc6a0b98793e

(1085)

on October 23, 2012
at 04:40 PM

Backstrap is delicious cut into steaks and cooked on the grill. There just isn't very much. Deer jerky is wonderful also as is deer summer sausage.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 23, 2012
at 06:20 PM

Other than tenderloin/backstrap, everything else goes for ground meat in my household.

2ca37952cb05fee4fa1d228108d499e0

on October 24, 2012
at 10:13 AM

Do you add fat or other meats to your ground meat?

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 24, 2012
at 10:37 AM

We generally avoid too much fat in the ground meat as the fat tends to have a lanolin-like flavor. Pork or beef fat is sometimes added if we want a fatty product.

0
Medium avatar

(3213)

on October 23, 2012
at 04:58 PM

Ask for everything you listed, different cuts, work well for different preparations. For example the tender loin, you leave it whole and use it for, lets say, filet mignon. The shoulders, legs and butt, use it for ground beef, sausages, stews....

Serve with a good Pinot Noir or Shiraz

Medium avatar

(3213)

on October 23, 2012
at 05:01 PM

Oh! and don't forget the organs, the liver, just pan fry it in butter with salt and pepper until golden brown, the rest of the organs can be used in sausages

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