NEW! Blue's DEER PICTURES @@LOOK HERE@@

[Blue_Runner]

We put ours on ice for at least 3 days as well to drain the blood and so called "wild" taste out. Does it really taste wild?

Then we take it out and wrap up each piece in freezer paper.

When it comes time to cook, we invite a bunch of friends over and slow cook over wood coals. We have a special bbq sause that we use. Then we chop or slice it up and eat it on a samich with bbq slaw.

Its good! ;)

[willy]

MMM MMM MMM I'm a comin Blue ;D

I'll tell you a way my wife makes it in a pressure cooker, a roast some seasonings, lipton onion soup mix and a little water, cook the meat for the first short pressure session then open and add potato's onions carrots, a little bit more water and steam up again. In about 45 minutes or less you have the most fabulous meal and the meat crumbles off the bone and under your fork. And the seasoning is all the way thru the meat and vegies, not just on the outside.

Oh honey you know that roast we have from Dans deer ;D

[Blue_Runner]

Come on down Willy! *Bring Daniel and we'll go huntin!

8)

BTW that sounds really good the way your wife does that.

[Stinky_Hooker]

One other way i like it...did some tloin the other day this way.


Slice up some Tloin into 1-1.5" thick pieces or you can do the whole inner loins. I did mine with whole inners, four of em.

-As always, beat your meat with hammer and marinate in whatever, I like Moores

-Fry about 6 pieces of bacon in skillet.

-pull bacon out mince it up and set aside..LEAVE DRIPPINGS IN PAN!!

-Keep drippings hot and add about 1/4 cup brown sugar to skillet. Mix up in grease until caramelized sp?...

-add loin and minced up onions (or not onion, either way you prefer)

-Seer it good and then turn down slighty, add bacon back to mix and stir fry untill medium..(medium rare for me) nice and PINK in he middle! Only 4 or 5 minutes, tops!! The two things that kill deer meat is overcooking and not tenderizing...oh and .300 mags! ;D

-Serve with brown sugar/bacon dribble on top.


make you slap yo mama, I promise! 8)


I think Ill put into recipe section. ;)

[Blue_Runner]

I'll have to try the tenderizing, but I agree 1000% on the overcooking. Gotta be medium/medium rare.

I also heard on television last year that ALL deer meat should be frozen before you eat it. There is supposedly some bacteria that deer can potentially have that cooking will not kill, but freezing will.

[Blue_Runner]

Wow, check it out guys. Here is a wealth of info on cooking deer meat:

http://www.dnr.state.mn.us/volunteer...9/venison.html

[Stinky_Hooker]

Originally Posted by Blue_Runner

I'll have to try the tenderizing,

Brother, dont eat another piece without doin it!!!...it makes as much difference as overcooking.

Also, if you tenderize it good then sprinkle some meat tenderizer in the marinade the holes allow it to get in there better. Itll melt in your mouth. :D

Not braggin on my cookin, but these thing REALLY make venison as good or better IMO than beef. I have made several ANTI deer eaters come over beggin me for some when Im grillin. ;)

[Blue_Runner]

Will do that this Saturday. Got a loaf in the fridge thawing now ;)

[Stinky_Hooker]

WERD!!! This thread has got me hawngry! Gonna go get some out da freezer now!!