Episode-1906- Cooking Venison

deersteak

A perfectly cooked deer steak, you can go to medium but if you go to well done, you are evil and do not deserve to touch venison.

Okay right out of the gate if you are not into or do not have access to game, this podcast will still be advantageous to you, every technique I cover can be applied to any red meat like say beef or lamb.

Cooking really is all about technique, and red meat is red meat, pork is pork, etc.  There are some differences due to fat content we will address but on that, the number one way people ruin any meat, especially wild game is OVER COOKING IT.

It staggers the mind, a person will eat a steak from a cow, raised in a CAFO, that stood in its own crap and cooking it to medium is okay.  But give them a deer that lived in the wild, never was confined, lived on the most natural diet in the world and they cook it to oblivion to be “safe”.

Join Me Today To Discuss…

  • The question that spawned this episode
  • A few thoughts on self processed vs. professional processing
  • Cooking Venison by the Cut/Product
    • Steaks
    • Stew meat
    • Ground meat
    • Sausage
    • Chops
    • Roasts
    • Back straps
    • Tenderloins
    • Heart
    • Liver
  • Final Thoughts

Resources for today’s show…

Cooking Tools From Today’s Show

Sponsors of the Day

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21 Responses to Episode-1906- Cooking Venison

  1. Good info; this is first year I processed my own deer (doe, shotgun, 40 yards), from Tom Green county, Texas. Wished I had listened to show ‘before’ I de-boned the deer. Got the blackstrap steaks, rump will be jerky, rest is ground up for hamburger. Thanks for info

  2. You can eat it raw if you must. Deer carry diseases cows do not, not to mention worms. I cook deer to 160 degrees and will not eat it red. That’s just me.

  3. Wife and I have been doing a lot of bone broth stocks for soups and stews. Last year she asked about deer feet after my hunting buddy got a deer and took it to the local deer processor. Turned out I could get any amount I wanted since they were cut from every deer when it came in for hanging, and they were just tossed. I made a little skinning jig to hold the leg so I could use both hands to work the knife and pull the hide. When I had a bunch skinned out, I ran them through my band saw to cut the toes off and then cut each into two short pieces. It makes a great, flavorful broth, but not too gamey, lots of healthy gelatin after stewing for a day or two. The dogs get their share to moisten dry kibble.

  4. You are right Jack.. I hunt and guide for Elk, Moose, Deer, and also process all my animals from the field dressing to the freezer. My two kids also hunt and help with all the processing and cooking. I NEVER cook the meat well done, and have NEVER had any issues with being sick. The only exception to this would be bear, which carries trichinosis. The fish and game retards recommend cooking venison well done in some areas that have the CWD, but even then, there has been ZERO proof it is contagious to humans. I am a year older than you, and have been eating wild game my entire life… never being sick on a piece of medium rare game in all this time…… I’m just sayin…………Keep up the good work.

    • Modern Survival

      Oh and we should add if CWD is transmittable burning your steak to 160 degrees wouldn’t get rid of it anyway.

      CWD and MCD are caused by prions, and well you can kill them with heat, but…..

      “Prions can be destroyed through incineration providing the incinerator can maintain a temperature of 900 F for four hours. In an autoclave, prions can be deactivated by using a temperature of 270 F at 21 psi for 90 minutes. If the infectious material is in a solution of sodium hydroxide, deactivation will occur after one hour at 250 F and 21 psi. ”

      Source http://www.bseinfo.org/deactivationofprions.aspx

  5. Jack, unless I missed it, your forgot to add in the instant read thermometer link.

  6. BART REDENBAUGH

    1 Corinthians 14 2 For one who speaks in a tongue speaks not to men but to God; for no one understands him, but he utters mysteries in the Spirit.

    Love the show Jack

    • Modern Survival

      Acts2:6 Now when this was noised abroad, the multitude came together, and were confounded, because that every man heard them speak in his own language.

      • I don’t think the ST universal translator view is an accurate reading of Acts 2. There’s no Tongues chapter in the Bible, so we have to look at multiple scriptures which together give a fuller understanding. The people gathered there were “from every nation under heaven,” so many groups and native languages were represented. I believe they did hear languages they recognized coming from individuals which didn’t speak them natively.

        Growing up in churches which practiced spiritual gifts, I’ve never heard tongues in my native language of English. Also, I Cor 2:10 tells us, as I’ve witnessed, that interpretation of tongues is a separate gift. There would be no need for this gift if the Holy Spirit was interpreting the words automatically.

    • My two cents:

      Pentecost was the Holy Spirit allowing people to hear in their own language, just like Jack said.

      Tongues for the church in Corinth and Christians/Churches today is a Holy Spirit prayer language. The Spirit prays for us.

      Romans 8:26 Likewise the Spirit helps us in our weakness. For we do not know what to pray for as we ought, but the Spirit himself intercedes for us with groanings too deep for words.

      Also, Paul teaches to keep tongues out of the worship gathering.

      1 Corinthians 14:19 Nevertheless, in church I would rather speak five words with my mind in order to instruct others, than ten thousand words in a tongue.

      Hope this helps. I killed a deer on Monday.

    • I am Jewish and Jewish law goes something like this…

      G-d already knows my heart, but when I pray, I must use my voice. To pray loudly is incorrect unless I am leading the prayer service. I pray softly as Hannah did. G-d is powerful. He can hear me just fine.

      I Sam 1:13 “Now Hannah, she spoke in her heart; only her lips moved, but her voice could not be heard…”

      I can use any language I wish, but for the required prayers… that is, the daily service, I must pray either in Hebrew or in my native tongue. That means if I was raised speaking English but I also know French, I must use English or Hebrew for my required prayers.

      FYI, in Hebrew, the verb “to pray” is a reflexive verb. That means prayer is something that is acting upon one’s self.

      Alex Shrugged

  7. Now I have bacon wrapped goodness on my mind and I have to work…
    Cooking with Jack shows are quickly becoming my favorites. I am thinking they are Jacks favorites too based on the passion in his voice. Meat Gods…. Hahahahahaha

  8. https://secure.kentucky.gov/InventoryServices/dbd8e41d-6fca-4727-a7b6-e5e5c2511b80/Product/16ac1a61-71c1-4a7f-90a6-d8e5866a2d76

    Sorry Jack, It’s not on amazon that I can find.

    Please don’t get your deer processed unless you have to or they make outstanding smoked sausage. Buy this vid and process it like this guy. You will get a lot more steaks.

    Use freezer paper, the meat lasts longer than with any method other than vacuum. https://www.amazon.com/Reynolds-Freezer-Paper-Square-Foot/dp/B000BZYCNK

    The best knife I have found for processing. https://www.amazon.com/Dexter-Russell-S131F-6PCP-Boning-Knife-Sani-Safe/dp/B0001MRYDI/ref=sr_1_1?s=hpc&ie=UTF8&qid=1480531036&sr=8-1&keywords=sani+steel+boning+knife

  9. Daniel (boattrash) Robinson

    Jack, Thank you for your service, prior and current. This show made me as hungry as one of Chef Keith’s!
    A little tip for remaining deer when cleaning that my old uncle taught me, was to cube it like stew meat, pound it with a “tenderizer”, salt pepper, flour, and fry it.
    It’ll make you throw rocks at the restaurant’s “steak sandwich”.

  10. Daniel (boattrash) Robinson

    PS You took all the fun out of my ham sandwich at lunch today…

  11. Man, just cooked my steak to specifics as Jack said today. Simply blown away! Even my wife, who says she likes her meat well done, was blown away!

    I guess it’s just from growing up poor and the only meat either of us had was liver, thus I figured beef needed to be well done. UGH!

  12. If you want extra hamburger meat, buy a brisket to grind with your deer meat. It’s the best and usually has enough fat.
    The small pieces of meat can be cut in half inch cubes. Bread and fry like a chicken fried steak.

  13. Speaking of burger… I get together with my friends every year and grind our own burger. Just as an idea for the audience.. try grinding your meat with bacon ends, or bacon and jalapeno. Sometimes we add cheese and onion with spices, and then make burger patties with a press and package them.. Just an alternative to mixing with straight beef or pork fat. If you do this, I recommend partly freezing your bacon for a better grind. Last year we did nearly 400 pounds, making several 15 pound Tupperware tubs with various spices and ingredients before packaging. Its a fun day for family and friends… maybe even have a few beers, and cook some samples.