Recipe Tester: Deer

[Zach Jones]

After taking my first deer, I thought it might be fun to post the various recipes I will be trying with it in the coming weeks. Any suggested recipes that I like, I will post a review with my thoughts!
I butchered the deer myself, so the cuts are a bit rough. From what I have heard about SoCal deer they can be pretty gamey and tough, so much of front half will most likely be devoted to jerkey and burger meat. Any good jerkey recipes out there that people are willing to share to a newbie? My plan is to make most of my jerkey with a dehydrator rather than a smoker, so I can't accidentally overcook the meat.

 

[d16ridgehiker]

Ive never had any problems with gamey Venison. I tend to use a marinade with a citrus or vinegar type base to it. Kills any of that gamey flavor.

 

[NBK]

Southern California deer continue to be the best tasting and most tender deer I eat every year.

Just saying...

Oh - the cellophane should be the first barrier on the meat, not the last.

 

[Vermonster]

Mine haven't been that tender, been sorta tough, but the taste is excellent. I fully expected them to be more gamey when moving out here, but honestly, not much different than corn fed whitetails back in Vermont.

 

[Zach Jones]

I own a Traeger smoker, and I was thinking of using this recipe from the jerky cookbook on my first batch this week. Also bought a very nice jerky gun. I was worried about jerky being too tough, so I ground up a lot of neck meat and such to put through the jerky gun.

 

[Zach Jones]

If anyone would like a copy of the Traeger Jerky Cookbook, let me know. I can post it!

 

[Zach Jones]

Southern California deer continue to be the best tasting and most tender deer I eat every year.

Just saying...

Oh - the cellophane should be the first barrier on the meat, not the last.

Interesting observation on the cellophane. I was told to wrap in butcher paper and then plastic wrap by my local butcher...

 

[gregg]

I've never tried it but I saw a recipe for venison(or anything) heart pastrami the other day and it looked amazing (here it is: http://thehungrydogblog.com/2015/03/how-to-make-beef-heart-pastrami/).

I've made a ton of tuna, yellowtail, venison and beef jerky at home with my dehydrator and I've found the simpler the ingredients the better. Salt, pepper, maybe some soy sauce and I'm done.

 

[Vermonster]

Interesting observation on the cellophane. I was told to wrap in butcher paper and then plastic wrap by my local butcher...

Just the opposite. We always butcher our own deer. Wrap the steak in plastic wrap, then wrap it in butcher paper and label it........ I've literally found a chunk that was 4+ years old, and other than a very slight layer of freezer burn, tasted like it did a month after shooting it.

 

[Bonejour]

I've never tried it but I saw a recipe for venison(or anything) heart pastrami the other day and it looked amazing (here it is: http://thehungrydogblog.com/2015/03/how-to-make-beef-heart-pastrami/).

I've made a ton of tuna, yellowtail, venison and beef jerky at home with my dehydrator and I've found the simpler the ingredients the better. Salt, pepper, maybe some soy sauce and I'm done.

I'm going to try this. I love pastrami, and I hate to waste any meat.


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