Deer meat ? How to cook

[jbones11]

I got a buddy that nailed bambi this week and is coming home with some meat. He's dropping off steaks to me to cook this weekend. I have never had or cooked before....

How to ? oh great chefs of SFC.com I call upon your wisdom
I'm looking for the KISS Method ...grilled, oven, pan, broiler...I dont have a smoker

thx in advance brothers of the meat

[Deep C]

Ok... I will again preface this statement with >>> THIS IS HOW I DO IT... Not necessarily the best or only... But how just little ol me does it...

WHen you say steaks, I imagine that he has cut the backstraps into medalions... If so... I cutt the medalions very thin... Then I beat them but good with a meat mallet... I flour them and sautee' in butter... Leaving the scrapins in the pan, I add cut mushrooms, a half onion, some water and some burgundy wine... I simmer this all together and reduce. I add the fried medallions back to the mix and serve over rice...

SHoulder roasts or large cuts I do in a crock pot with french onion soup mix til its fall off the bone tender...

[Glenn W]

If they are whole loins and were aged, and IF you like your beef medium rare, it don't get any better than searing fillets ( thick) in a very hot skillet and finishing in the broiler, just dry rub with black pepper and a tad of Rosemary.
If not aged, or pre cut, do what Deep said.
If you like Swiss Steak, you may want to do it that way--- UMMM Good. Beat the shit out of the steaks for Swiss Steak though

[flatbottom]

THE ONLY WAY

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[Dave Sikorski]

Take a picture and post it when you get the steaks and I'll tell you how to cook them. There are a few different "steaks" on a deer and they vary a good bit.

One rule of thumb is do not overcook.

-D

[Talbot29]

Box, that video is just wrong - it doesn't get any fresher than that - I prefer not to eat dog though...

I usually improvise but here are the basics that I tend to follow. Red wine, I like to use plenty of red wine. Sometimes I actually use it in the marinate. Mix with Worchester sauce. Box has the brand right. Add a little olive oil and spices. I like ground pepper, onion, McCormicks makes grill spices - they work nice. Spice to taste - if you like it hot, add some hot sauce. Sometimes I'll add some catsup. If the marinate tastes good by itself, it should be good.

Cook on a hot grill (350). The most important thing - DO NOT OVER COOK. Depending on how thick, I usually cook for 5 minutes per side for 1" thick steaks. Less for thinner, more for thicker. Refill your glass and serve.

[snakeeyes]

believe it or not im gonna agree with the "deep", slight change thou, after diping in flour, place in egg wash, then in seasoned bread crumbs, then fry in hot oil, when done place on paper towle, drain oil from pan then cook onions peppers mushrooms, w/garlic when done add"marsala wine" allow to thicken, sprinkle flour on top if needed. then your eatin my boy now your eatin...
of course thats just the way my 84 yr old mamma does it for her favorite son, ME. ENJOY...DAVE

[HOLWACHAGOT]

DALE'S meat marinade in the clear bottle. Ginger root. Shred ginger root and put in gallon ziplock bag with meat medallions and the DALE'S marinade. Only let it marinade for about fifteen to twenty minutes. Get a frying pan sizzling hot , put two tablespoon's olive oil in the pan. Drop the medallions on the heat to sear quickly, Flip to sear other side then turn the frying pan off, cover and let it set for a few over the hot burner as the burner cools. Holwachagot.

[jbones11]

Thanks Flat...I never saw that box video but it doesn't suprise me one bit ! I can see eating fresh tuna as soon as it hits the deck...I guess thats the same with the exception of having some burnt deer hair mixed it with each bite

I'll have the steaks tonight but he said they are all cleaned up, cut into medallions and ready to go right into the frying pan after some marinating and a little tenderizing.

Thanks for all your help. Can't wait to feast tomorrow night

[WAHOONBOX]

JUST ONCE TRY THIS!

TAKE ANY PIECE OF VENISON OTHER THAN THE TENDERS


POUR DRINKING WATER INTO A CROCKPOT..................SLOW COOK THE VENISON FOR 8 HRS...............ON LOW HEAT....


IT'S OVER....YOU CAN NOW EAT AND ENJOY THE MOST TENDER MORSEL ON THE PLANET

NO INGREDIENT NEEDED....BUT IF YOU WISH...YOU CAN NOW SEAR THE COOKED MEAT ON A GRILL...


NOW IF THE DEER WASN'T DRESSED PROPERLY AND WENT HALF ROTTEN ON YOU WITH POOR AFTERKILL TREATMENT....THEN I CAN'T HELP YOU.