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Venison Meals Make the Most of Your Deer

October 13, 2014

WhitetaildeerUSDApublicdomainMany people spend the time to get good equipment, get a clean shot, field dress the deer promptly, get it to the processor and then fail to get the maximum use of the meat!

Kentucky’s John’s Custom Meats processes deer for hunters, as do many other small processors in other states. Amy says “Most often, I see hunters opting to put the majority or all of the meats into ground venison burger.” While this is certainly a versatile way to use venison it can be so much more!

For some look to value added products like summer sausage, bologna and jerky. If you prefer to make jerky at home have it sliced to bacon thick strips to make it easier to handle at home.

Bratwurst and breakfast sausage are other ways to use venison. “We find that the very same seasonings that make your standard pork breakfast sausage work well with venison, however I do omit the sage with venison” Amy notes.

“The most underutilized cuts here would be the hams, shoulders, and neck. The average size doe or young buck can be made into ham steaks or ham roasts” Amy adds. Don’t overlook having the hams smoked or ‘home cured’ for a holiday meal that is unlike any other.

Make a wonderful pot roast with a 2-3 pound shoulder or rump roast. Brown in a couple tablespoons of oil in a Dutch oven then stir in 6 ounces tomato juice ½ cup each finely chopped onion and carrot and 2 teaspoons instant beef bouillon. Brig to boiling then reduce heat and simmer for 1 ½ to 2 hours or until tender. Remove the meat and add enough water to the juice to equal 2 cups, returning to pan. Sift 3 tablespoons all purpose flour into ½ cup dairy sour cream and add to the pan, cooking and stirring until thickened. Cook 1 minute more, seasoning to taste. Slice venison and spoon the sauce over it, serving with hot cooked noodles.

Larger deer the shoulder can be made into steaks. For much venison beef recipes work well except that deer are much leaner than cattle. Moist, slow cooked recipes maximize tenderness. “Even the neck can make a flavorful slow cooked roast. Both the shoulders make wonderful pulled venison for BBQ.” Amy suggests

Most hunters do use the backstrap or the loin which is very tender.

Making the maximum use of the meat from your deer just makes sense. It can make a lean, wonderful meal fixed a variety of ways. Marinade and grilled, BBQ sandwiches and venison chops are just a few other ways to enjoy venison. Make the most of your hunting efforts!

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