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Location: Sneads, Florida
Joined: 11/13/2006
Posts: 121
Processing Ideas for Venison

Just thought I would see what everybody else is doing.  Around here we do the normal, cube steak and sausage.  I have been venturing out over the last 4-5 years and making summer sausage, bologna and snack sticks.  Still havent found a GREAT recipe for snack sticks.  The SS and the bologna have been turning out great.  All my friends want me to process their deer for them, but cant do it.  Told them it would be work then and I prefer to do my own as a hobby, not work.  What are some things you guys do around the US?  We like making "poppers" with the back strap.  Soak in a little dales sauce, stuff with cream cheese a jalapeno's, wrap in bacon and grill.  Very tasty.  Look forward to reading your ideas. 

Ca_Vermonster's picture
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Location: San Diego, CA
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Well, my family usually

Well, my family usually prefers steaks.  Even if they are smaller, we will fry up a bunch of them in butter and onions.  Little cutlets.  So, we will debone everything, and then the bigger muscle groups will be steaked out and packaged.

After that, we also do alot of venison jerkey, with the rib and neck meat, and some front quarters.  We will do some chunks for stew meat too, but not usually that much.  I like burger sometimes, but my parents are not big on it, so when we cut one for them, like we did earlier this week, we do not do any of that.

groovy mike's picture
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Well it depends.... nice young deer become steaks.  Muley bucks are steaks or roasts or burger.  White tail are ground with other meats for baco burger or sausage occassionally, but most of the white tail buck becomes spicy jerky.  Lots of jerky goes quick around here.  I get requests for it as Christmas gifts.  So we eat more venison as jerky than anything else.

saskie's picture
Location: West Carleton, Ottawa, Canada
Joined: 12/23/2002
Posts: 1264

We take the prime steaks/medallions, a little cubed for stews (enough to make about 4 batches of stew) and the rest is equally divided between ground and smoked garlic farmer sausage. My brother is partial to roasts, but I'm not.

hunter25's picture
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Location: Colorado western slope
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Not too much special or fanc

Not too much special or fanc at my house. Big pieces become steaks and everything else gets ground up. We use a LOT of ground meat for everything from chile and spaghetti to taco and burritos. We usually use up a deer or two for jerky as well but my ex father in law takes care of that one for me.

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Location: NE NV
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Steaks, Burger and Stew meat

My family hasn't taken a game animal to a butcher in more than 20 years; it's always cut up boned and cut at home.  Prime cuts (loin, tenderloin) are almost always cut into steaks.  I butterfly the steaks if the loin is small, say from an antelope.  Shoulder meat usually gets cut up into stew meat.  The hind quarters are split into steaks and the grind pile along with trimmings from the rib cage, neck,etc.  We add about 15% beef fat to the meat to be ground.  If we have enough animals from a season we'll leave some as roasts - those are often cut up into steaks or sliced into jerky later. 

Several years ago I made corned venison out of several deer roasts.  The brining took weeks with frequent moving of the pieces of meat to ensure thorough brining.  The cooking recipe included a bottle of Guiness and was probably the best meat - game or domestic - I've ever eaten.  It was such a pain to do that I haven't done it since but time has a way of erasing the hard parts and emphasizing the good parts so I'll probably give it another try pretty soon. 

This year I made Osso Bucco with the shanks of a cow elk and was amazed how well it turned out.  Shank meat is usually too tough even for hamburger (unless you have a heavy duty grinder).  The hardest part of doing this was cutting the shanks into 2 to 3 inch pieces with a hand meat saw.

I often make stock out of the larger bones, freezing several quarts for use later in the year.  Homemade stock is easy and elevates soups and stews to another level. 

COMeatHunter's picture
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We do all of our own

We do all of our own processing too.  Everything, antelope, deer, elk, its all cut up and packaged by our family.  Like most of the others, we like the premium cuts (loins, tender loins, sirloins, etc.) for steaks and roasts.  The rest of the critter is ground up or turned into jerky and sausage.  We also eat a lot of the ground meat in lots of different ways, just like Hunter25.  

The ground meat can also be used for making pepperoni sticks and jerky at home.  This year was the first year I've tried making the snack sticks and jerky.  With 3 different batches under our belts now, we're getting it dialed in pretty good.  The "Hi-Mountain" spice kits, mesquite flavored, are the best we've tried.  Although I'd recommend cutting back on the spices about 15% (just the spices, not the cure).  The flavor was a little strong the first time we used it.  We've also liked the "Hi-Country" brand of jerky spice kits.

We usually like to grill our steaks and roasts.  For something simple but really delicious try marinating your steaks for a couple of hours (I usually use a gallon size zip-lock bag) in italian salad dressing then grill to rare or medium-rare.  I like to use a hot grill for a short period of time to carmelize the marinade on the surface of the meat.  Just be sure not to over cook them, they dry out pretty quickly.

One other easy recipe is meatloaf.  I usually make a 2 pound loaf adding 2 eggs, italian bread crumbs, worchestshire sauce, onion, garlic powder and a packet of onion soup (dip) mix.  Add a strip of bacon or two on top and some ketchup.  Cook at 350 for about an hour covered with foil.  Then uncover and cook for an additional 20-30 minutes.  It's a bit more time than the steaks but really just as easy.  We usually make mashed potatoes and gravy to serve with the meatloaf to make a it a real meat and potatoes kind of meal.

I'm going to have to try making the poppers too.  That sounds really good!  Thanks!


Location: north idaho
Joined: 06/11/2004
Posts: 610
great recipe for shoulder

great recipe for shoulder meat, neck etc. 

throw the meat in a crock pot.  Take 2 au juis foil mixes with 2 brown gravy foil mixes and a can of light beer.  combine in the crock pot and cook for about 6 hours.  Makes great hot sandwiches.  add horseradish to taste on your sandwich.  I have done 6 species of meat this way and it is always good.


snack sticks, check out the mccormich brand pepper stick, great flavor.

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  Back in Ohio the brothers


Back in Ohio the brothers do garlic sausage and spicy sausage - both are not that difficult to make and definitely a good time with a couple of beers and friends.  Google sausage and you will find plenty of recipes and just substitute the meat with venison.

I just started making pepperoni sticks this year.  They have come out great.  I use a cheap store-brand (hi-country).  I use one less tablespoon of the pepperoni mix than what the directions call for as well as only half the cure as the recipe dictates.  I dry them for about 4.5 hours.  They turn out great.

I no longer do roasts as they are boring and I had too many of them growing up.  Most of my older deer are steaks and burger.  I did do two BBQ deer ribs - one came out fantastic melt in your mouth ribs and the other came out very tough and not very good.  I normally slow cook them at 200 degrees for 6 hours in the oven and then slap on the BBQ for final heating - normally 5 minutes each side - twice - so overall 10 minutes each side.  Use your favorite BBQ sauce with equal part of butter melted in and brushed on the final 5 minute eash side heating.  Enjoy!

Tenderloins are great by themselves but I have done some different things with them.  Cut them into 2 inch thick rounds and tenderize them with a meat mallet too about 1/2 inch thick.  Coat with seasoned flour (I use dill and garlic) dip in egg bath and then cover with italian bread crumbs (I also add dill and garlic to the crrumbs).  Fry in pan of oil for about 3 minutes each side.  Put in oven-proof pan and place in a pre-heated oven at 225 degrees.  Now using the drippings left within the fry pan (if a lot of oil is left then discard all but maybe 1 cup - do not discard cooked drippings) add 1 can of chicken broth to drippings and reheat.  Take 16 oz of sour cream and mix 4 tablespoons of the left over seasoned flour into it as well as 4 tablespoons of lemon juice.  Add to chicken broth and cook until thick as gravy.  Spoon over your tenderloins and enjoy!


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