Thread: Deer Meat?

How does deer steak taste?...I have read a lot that it depends on who does the processing....Also, have read sooner you get the deer to the processor the better...


What other good cuts of deer is there?...I see that deer sausage and deer beef jerky seems to be popular...I'm looking to start eating more healthier....Plus, trying to eat more wild game...

Jeremy

Typically if you have a processor who you know does a good job, you can take it to them and tell them you want steak and hamburger and they'll make steak out of everything they can and ground the rest up into hamburger. Jerky is really good too, also you may want to try bacon burger instead of regular hamburger. Tastes pretty good.

-W-

we take the backstraps and make them into what we call "minuate steaks" that just means they've been ran through the tenderizer twice insted of once. they cook up fast and taste great. i think smaller deer have less of a gamey taste than trophy bucks.theres a part called the sweet loin in the back thats a pretty small piece of meat but once you get it off take it right in and cook it up its the best part. i hope this post is usefull

Originally Posted by waxnslabs

Typically if you have a processor who you know does a good job, you can take it to them and tell them you want steak and hamburger and they'll make steak out of everything they can and ground the rest up into hamburger. Jerky is really good too, also you may want to try bacon burger instead of regular hamburger. Tastes pretty good.

-W-

Hi Waxnslabs,

So does deer steak taste pretty good..If the processor does a good job?...I know this probably isn't a question you can answer...But, do you have any idea how many steaks you could get out of an avg weight deer?...I am not deer hunter...I am just looking for some deer meat..My buddy is a deer hunter...He is going to give me one and I will have it processed...

What is bacon burger?...

Jeremy
Thanks
Bye

Always have mine made up into cube steak, stew meat and bacon spice burger. Sometimes into summer sausage.

tell the processor that u want it cut into steak and the rest ground.the amount of steaks out of a 140 pound deer would be 30+ also u get tenderlion and backstrip and burger.the price for this should not be more than 100 bucks.marinade the steaks.i use beer,worshtishire,salt pepper,hot sauce,and other spices.the key is to not over cook it.good luck hope u like it

Originally Posted by fearnofish

we take the backstraps and make them into what we call "minuate steaks" that just means they've been ran through the tenderizer twice insted of once. they cook up fast and taste great. i think smaller deer have less of a gamey taste than trophy bucks.theres a part called the sweet loin in the back thats a pretty small piece of meat but once you get it off take it right in and cook it up its the best part. i hope this post is usefull

You're right about the age of the deer relative to the taste, but what they feed on makes a big diff. too. Corn fed deer for example will taste less gamey than one that's been taken from cedar swamps. At least that's my experience up here in Michigan.

Age the deer for at least 7 days. That will greatly enhance the tenderness and flavor. Tenderloin and hams are great. Dispose of the shoulders and ribs. The processor must remove all bone and sinew. If it is processed properly you will throw rocks a beef.

Cubed steak, ground deer (with 30% beef fat added), and canned deer meat. As already mentioned, DO NOT cook deer meat well done. It gets tougher the longer it cooks. I dont marinade my steaks, instead I use a dry seasoning which I apply to both sides of the meat about an hour before cooking. I also use a good bit of black pepper. I also agree with letting a deer hang a few days to "age" the meat. Seems to give it a better flavor. Atleast it gets cold enough to cut up easier. (I process my own.) BTW, already mentioned not to overcook. Also, COOK SLOW!

I like to do my own processing. If some processing outfit does it,you really don't know how much pain they take in cleaning up your meat. Like been mention you got too get as much of sinew and fat off as you can. Deer is different than beef,the fat on beef gives a good flavor was as the fat on the deer will hurt the taste. If done right the steaks are just as good,as the beef.
Another good way I like too fixed mind is to filled quart jars with some of your better cuts and canned them in a pressure cooker. It takes around 90 minutes for the quart jars. This is some of the most tenderous meat you will ever eat. When ready to eat just pulled the juice off and then warm it up on stove,you can add whatever you liked to the meat,may it be barbecue sauce,mushroom gravy. Also can make some of the best old fashion barbecues & coleslaw sandwich you have ever ate. Just so many ways deer meat can be eaten. Yum!
LittleJohn