Episode-1623- Cooking Deer Meat
Podcast: Play in new window | Download (0.0KB)
While this episode rounds out the bow hunting deer series a few things should be pointed out. Obviously all these recipes apply equally to the gun hunter or the person with that special friend that gives away deer meat. Additionally it needs to be pointed out these are all fantastic ways to cook lamb, mutton and goat. Indeed lamb specifically is a great analog to venison.
Additionally in the sausage recipes you have two options. One is to simply use 100% pork in them, if you use wild pork 1/3rd to 1/2 of the meat should be domestic pork for fat or just cut in 10-15% fatback. The other is again to substitute lamb, mutton or goat for the venison, or for something really cool substitute duck or goose.
Join Me Today to Discuss…
- Some basic rules of cooking period
- Don’t boil stuff unless you are making stock or soup
- You can always cook meat longer, you can never un cook it
- Let meat warm up before putting on a grill or in a hot pan
- Excess rubs burn, and again excess moisture is usually bad
- My 4 Deer Sausage Recipes (PDF Download of them Here)
- Deer Andouille Sausage – (first time I have ever given this out)
- Deer Jalapeno Sausage – (another personal recipe)
- Jacks Dead Simply Black Pepper Sausage – (been making this for 28 years)
- Deer Breakfast/Italian Sausage (adapted from Keith Snow’s Recipe)
- Some Blow You Away Grilled Venison Methods
- Bacon Wrapped Crusted Jalapeno Deer Loin
- Deer Tenderloin With “Chang’s Treatment” – from Neil Franklin
- Deer Leg Steak with Black Pepper Crusting
- Deer “Minute” Steaks
- The Best Deer Burgers Ever – stupid simple
- In the Oven and On the Stove
- Deer stew – best made with shanks
- Slow Roasted Shoulder – with out drying it out
- The Tied Roast – add 10-20% pork (also good smoked)
- Deer chili – hot or mild
- Tacos – yep and stupid simple
- For Breakfast
- Egg, potato and venison breakfast tacos
- Sausage and sweet potato hash, with eggs (2 options)
- Stocks and Other Less Known Options
- Basic deer stock
- Vegetable deer soup
- Deer lasagna – just use the Italian Sausage
- Roasted Sausage and Crispy Finger Potatoes
- Deer Heart with Red Wine Reduction and Mushrooms
- In the end it is simply red meat, just don’t over cook it because it is lean
Resources for today’s show…
- Join the Members Brigade
- The Year 1623
- Join Our Forum
- Walking To Freedom
- TSP Gear
- The Duck Chronicles – Video Series
- Backwoods Home – (sponsor of the day)
- Harvest Eating – (sponsor of the day)
- PDF of My Sausage Recipes
Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.
Want Every Episode of TSP Ever Produced?
Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.
I am left scratching my head sometimes. Jack, how do you know so much?
You are Yoda!
Okay, not fair. Now my mouth is watering and I didn’t get a deer tag this season! 🙁
I am not nearly as interested in bow hunting at this point in my life maybe later but cooking venison is another story.
We loooooove back strap over here. We normally just lightly bread salt and pepper cook it just long enough to cook the outside of it in a cast iron (the only pan type worth a flip) in a little peanut oil. Excellent.
Actually had some goat back strap last night from the buck we processed back in April or so.
Made the pepper sausage recipe today with some grass-fed beef trim. It is excellent! Perfect timing for my sausage making day, and there will be more this fall! Thanks Jack.