My wife is not crazy about deer meat. I thought that I would get it mixed 60%deer to 40%beef. Would like opinions on that, want to get her use to it gradual. I also can use some good recipes for deer and elk! Thanks in advance.
Joe
__________________
Bear Lights Out
Rem. 700 .308 Win
Mossberg 500 12ga.
S&W Model 28 .357 Mag.
Ruger Mini 14
It depends why she doesn't like your deer meat? If it's because of poor handling in the field or poor butchering in not removing all the fat, sinue and blue membrane no amount of beef added to it will improve the flavour. Most meat processors/butchers simply cut up a deer as is with a band saw, this adds bone dust to the meat on top of what is already there.[:'(] I couldn't eat that stuff. Learn how to butcher it yourself and take the time to bone it out and cut it right. You will be rewarded with the best meat there is!
Well said Big Guy, as far as recipeis , start her off with ground meat 80%venison 20% Beef fat/suit. Grind together. Start out with maybe lasagna, Italian. meatballs, then burgers. Next try shish-ka-bobs using a good cut from the hams, you don't have to use the loin but they would turn out the best. Finally cook up some loin on the grill, I usually just sprinkle some garlic and grill or you can use the Shish-ka-Bob marinde. And never cook venison well done . Excpt for browning chopped meat or Stew. As far as the stew goes, I freeze any leftover gravy, say from a Prime Rib or Roast beef and add that to my stew, your talking good eats right there. Well good luck to you and I'm sure you'll figure it out. Just remember to start with meat that was taken care of after it was harvested.
Shish-ka-bob Marinade
1/2 C soy sauce( could use salt or sodium free.)
1/4 C brown sugar
2 Tbls olive oil
1 tsp ginger
1/4 tsp pepper/
2 cloves crushed garlic
Mix and simmer, let cool , marinate meat all day to over night
__________________
THE FOUR SEASONS- ALMOST SUMMER, SUMMER, STILL SUMMER & DEER SEASON
As Big Guy says make sure to remove all the fat..
When making burger throw in some bacon pieces instead of beef or pork it does wonders for it..
I will try to post some later on that is in a wild game cookbook I have that may help you out. But for now I
will be getting things ready for a trip tomorrow to check out a different hunting area i am planning on spending
for the end of September..
Joe- Listen to these guys, they are spot on. Handle the carcass with care, gut it in a hurry, keep it clean, and get it cool as fast as you can. In Montana that should not be a problem for you. I usually can age the carcass between 30 and 40 deg here in Iowa in early December. I think that 4 to 7 days helps and the cool temperatures allow you to butcher at a time that fits in with every thing else in your life. Those Southern boys have it tough, they may hunt all day then have to butcher that very night or the meat will spoil. It makes for a long tiring day.
I do not worry about the blue skin on meat that I am going to grind but I try to remove every bit of the venison fat. Most people do not like the flavor of the fat. If I am doing roasts, the blue skin comes off too.
My favorite recipe that I have been using lately is just a meatloaf recipe. I take the meatloaf mixture and instead of making a loaf I make burger patties. I put cheese on them same as regular hamburgers. I always make more than we can eat then put the extras in the fridge for lunches the next couple of days. Meat balls and chili are both good standbys too. Notice that I use the same old recipes that I would use with regular beef hamburger.
I woulduse 50-50 mix (groung beef, pork or both) and make chili, meatloaf or meatballs with spaghetti. Then gradually use more venison until they are eating 100%. For most women, it's all in their head and you need to convince them it is ok.They will not taste the difference to beef. If they do, find a new guy to process your meat.
__________________
I know...I know, I say it every year...but really, this is going to be the year I get that dream buck! I can feel it!
Yeah, most women don't get the whole "if you don't buy it in the store you can't eat it". I was dating my now wife for almost a year before she knew that I feeding her venison. Tocos are the best to start them off with, sloppy joes are good too. Just keep in mind, anything you can do with beef, you can do with venison. Just don't cook as long. Good luck.
This ones my best for TOUGH roast..
Put roast in crock pot for 9 hours on LOW..
Dump a jar of Greek Peppers in the crock pot..
After 9 hours shred meat..and put back in crock pot for 20 minutes...
It will be Fork tender.EVERY TIME...I add mushrooms, sour cream and roll up in a burito wrap..totally awesome..my best recipe..
1 - 16oz can of Italian stewed tomatoes
1 - 6oz can of tomato paste
1 - Venison roast
3 - potatoes (cubed)
3 to 4 - carrots (sliced)
3 to 4 - cellary sticks (sliced)
1 - bay leaf
1 - Tbsp Brown sugar
2 - garlic cloves (Minced)
2 Tbsp - Olive oil
In a bowl mix together tomato paste, stewed tomatoes, brown sugar, bay leaf, and garlic, set aside.
Put half of your vegetables in the bottom of a crock pot. Add the olive oil to a large skillet and brown the roast on all sides over high heat. Place the roast in the crock pot and add the rest of the vegetables to the crock pot. Pour the mixture over the top of the roast.
Cook for 4 to 5 hours on high or 8 to 9 on low.
__________________
Eat what you kill, Kill what you eat.
Im new to this site, I would leave some really good red and green chilli receipes on here but I dont think it would do much good because of the quality of chilli that could be found, Here in NM we have the best red and green chilli there is, if you dont have that access it wouldnt taste the same....
recipes needed
