Favorite "deer dish"?

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MUP

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The "eat what u kill" threads got me to wondering...what's your fav whitetail deer dish, and how do you prepare it?

I've got to give credit to my wife for coming up with one of the most simple ways to prepare a shoulder/roast, as she used McCormick's "Savory Herb" dry rub on them and I can eat it by itself for a meal, dang it's good.


Secondly I suppose, would be a simple deer sausage breakfast casserole, consisting of deer sausage, philly cream cheese, and two of those canned crescent roll units for upper and lower crust.

All time fav would be simple fried tenderloin, gravy and bikits tho for sure! :grin:


What'cha got?
 
Yall are killing me. I am out of meat and yall are talking food. Like going to the store hungry, buying too much food, then stopping a drive through on the way home haha.

However, deer is the only thing my wife can cook without burning or making it a tough as jerky. She will fry it up in a cast skillet and fix some fried tatters. Also chili and roast......dang it now I'm hungry again.
 
I got to go with some heavy deer chili! 2 lbs of ground deer, 2 lbs of deer sausage, 1lb of cubed up deer steak. Makes an awesome man chili. Also can't go wrong with some back strap wrapped in bacon tossed on grill for a few minutes.
 
My favorite are the "tenders" found inside the deer cavity. They never make it to the freezer, and are always eaten the day or day after the kill.
Just cut em up, roll them in flour with salt and pepper, make a pan of home made biscuits and some gravy. YUM!!!
 
Grilled tenderloins are my favorite, but the size of deer I kill they usually only feed 2 people once. Next would be to cut the back strip up in fajita size strips and cook them in some oil with peppers and onions in the cast iron, then toss them on a tortilla with some sourcream and salsa.... Awesome.

Next would be to cut the backstrip perpendicular to the grain about 1/4" thick and roll them in flour. Toss them in a cast iron and they are like little country fried steaks. This is my wife's favorite.
 
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Thanks! I've never saved the heart before, but I plan on it now. ;) What about the liver, what's your prep and cook routine for it?
 
Chili with ground venison.

1 lb ground meat
4 to 6 cans of Kidney or Red beans
2 cans diced tomatoes
2 packs of McCormick Tex-Mex chili seasoning

Simple and darned good!
 
Venison filet mignon.

Remove all fat and silver skin from back strap.
Wash back strap thoroughly under cold water and pat dry.
Cut backstrap across grain in pieces 1.5 inches thick.
Place two pieces together with cut ends up and flat sides facing each other.
Wrap with bacon and secure with toothpick.
Cover both sides with ground mustard and crushed garlic (don't be shy)
Refrigerate over night.
Remove from fridge and allow to come to room temperature.
Get grill really hot.
Place filets on grill and turn temp down to medium.
Turn when bacon starts to get crispy on bottom edge.
Cook to medium rare.
Remove from heat and allow to rest for 3-5 minutes before serving.
 
Diehard Hunter said:
Venison filet mignon.

Remove all fat and silver skin from back strap.
Wash back strap thoroughly under cold water and pat dry.
Cut backstrap across grain in pieces 1.5 inches thick.
Place two pieces together with cut ends up and flat sides facing each other.
Wrap with bacon and secure with toothpick.
Cover both sides with ground mustard and crushed garlic (don't be shy)
Refrigerate over night.
Remove from fridge and allow to come to room temperature.
Get grill really hot.
Place filets on grill and turn temp down to medium.
Turn when bacon starts to get crispy on bottom edge.
Cook to medium rare.
Remove from heat and allow to rest for 3-5 minutes before serving.
Click to expand...

Sounds pretty tasty. I will remember that one
 
Crock Pot Venison Burritos (My Kids Love em')

Ingredients

1 1/2 pounds boneless venison round steak
1 (16 ounce) jar salsa
1 (15 ounce) can black beans
1 (15.25 ounce) can Mexicorn, drained
1 (3 ounce) package cream cheese,cubed
8 (12 inch) flour tortillas, warmed
1 (8 ounce) package shredded Mexicancheese blend


1.Place the venison steaks into the bottom of a slow cooker; cover with the salsa. Discard half of the liquid from the black beans, then pour the beans into the slow cooker along with the Mexicorn.

2. Set the slow cooker on LOW, and cook 6 to 8 hours until the venison pulls apart easily with a fork.

3. Break up the meat into bite sized pieces, then stir in the cream cheese cubes until melted. Place a tortilla onto your work surface, then spoon some of the filling on the tortilla. Sprinkle some of the Mexican cheese blend over the filling, wrap and eat!
 
2" thick butterflied backstraps.

Marinate in A1/worchestire sauce

Bacon wrap

Coat with Montreal Steak Seasoning

Grill on high heat until medium rare/medium

let rest for 5 minutes tented in aluminum foil

Serve with grilled asparagus/potatoes/corn on the cob

Yum!
 
My favorite is hard to decide,flour tenderloin or backstrap and fry in a black skillet,also put backstraps in crock pot with mushroom gravey, add creole and black pepper,cook slow for 4 or 5 hours,I also like just plain ole burger grilled outside.but one of my favorites is buy the swiss steak bags at the store and use deer meat instead of beef,its simple and good,
 
Deer spaghetti is my favorite or lasagna ,also deer steaks, hamburgers , tacos , burritos, jerky, and tenderloins cut fried and served with biscuit and gravy.
 
Tenderloin medallions marinated in McCormick's Montreal Steakhouse marinade.

Second is deer chili. Sooooo good with fresh corn chips, Tabasco and jack cheese.
 
My wife also used Michelle Eichler's recipe for Venison Stroganoff. Dang it's good.

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I like to cut small steaks sprinkle with garlic salt and crushed red peppers and grill with plenty of bbq sauce
 
I like to cut back straps into about 1" cubes an saute in a little dales, just don't over cook.

Or a roast in the crock pot. Lightly brown first, then put the roast in, use 2 packs of dry lipton onion soup mix, fill with water. Cook 4 to 5 hours, then add potatoesand veggies, put on high for the next 2 to 3 hours. Ummmmmm good!
 
Too many good choices to have a definite favorite.

One that sticks out:

Backstrap stuffed with boudin, provalone cheese, jalepenos wrapped in a bacon weave and then smoked or grilled
 
Mushroom deer cube steak

Deer cube steaks roll in flour cook in pan to crispy. Then put all cooked cube steak in a baking pan smother the entire pan with Cream of mushroom and cream of celery. Bake in the over for about 30 minutes on 350. Yum!!!
 

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