Tasty venison!

metro · 11-20-2004, 01:22 AM

Man I had the best venison I have ever had today, being a city boy I have'nt eaten much and what I have had was dry and sometimes gamey. The guy who brought it to the BBQ said it was ground and mixed with some seasonings and pork. These burgers were juicy and very tasty! We ate them right off the grill but I could see melting a slice of cheese on one with a bun and special sauce and WOW!! Anyone have any other really tasty recipes? My buddy got his first buck last month and was'nt to impressed with the way his first meal turned out so he was pleased to hear from me today telling him about this recipe.

Metro

1dahunter · 11-20-2004, 04:24 AM

I have found that I didnt like venison until a friend of mine invired me over for a venison roast and I couldnt believe it but there was no gamey or off taste so I asked him how he did it and shared his secret with me. After the kill and field dressing go right home and skin and butcher immediately, do not age. I do it this way all the time now and love venison. I no longer give it away. I had my neighbor over last night for a venison roast but didnt tell him it was venison, he hates deer meat. After the meal he kept complimenting me on such a good roast and where I got it I told him it was from the buck I got last month, He came over later that night and asked if he could have a little of my deer and I told him If I get another one before season ends he can have it and he is going hunting next year.

jerseyhunter · 11-24-2004, 09:42 AM

Quote:

Anyone have any other really tasty recipes?

Try the cooking forum on the bottom.

uncle matt · 11-25-2004, 11:45 AM

Yes siree. Keep it fresh. Hanging & "aging" deer must be done in a VERY CONTROLLED ENVIRONMENT. Temp & humidity must be constant. Hanging on a tree in deer camp doesn't cut it. I don't know what some guys are thinking-letting deer hang around for days and days as the temp goes up & down, up & down. Hanging in the sun? Oh boy.

Keep it fresh! I shot a real good size forker 6:39 Friday morning. It was gutted in 5 minutes and dropped at the butcher. I shot a fat doe at 11:15 and by the time I got her and my buddy's buck to the butcher the first one was finished.

Some tenderloins are marinating since yesterday noon and I can hardly wait to taste them tomorrow. (Darn holiday turkey anyway!)

I don't hang anything but deer stands and scent wicks!

Uncle Matt (in IL)

DoeCuller · 11-25-2004, 12:53 PM

Lots of mistakes from the time the game is taken can cause issues with the meat.
Cool the meat as quickly as possible. Field dress is not a game of speed take your time do a good job and keep everything clean.
We age all our meat when possible. Yes temperature and humidity are important. If you don't have a cooler quarter the meat and hang in an old freezer (if you have one). Aging breaks down the meat. 40 degrees F is ultimate. I like to age em for a week.

Depending on the animals intake is also a big player in how the animal tastes.

Good Luck