Most of any beef recipes can easily be made into deer meat recipes, also called venison recipes. The differences are that deer meat has a stronger flavor (wild game flavor) and because the meat is so lean, it has a tendency to become tough. Seasoning the meat with spices helps to produce a delicious flavor and wine, vinegar, cooking oil and proper cooking produces a moist and tender cooked meat.
Venison resembles beef somewhat in flavor, texture and methods of cooling. Freshly killed venison is usually allowed to hang for a few days, but the meat is sufficiently tender even without hanging. Loin chops and steaks may be broiled or pan fried. Saddle and leg of young venison may be roasted. Tougher cuts like the shoulder are usually braised.
The best deer meat recipes come from the portions of meat on either side of the deer’s backbone, called backstrap recipes. This is the tenderest of all venison meat and is delicious. NOTE: Any fried venison recipe is extra flavorful when fried in bacon fat.
Combine flour, salt and pepper in a zip lock bag.
Put medallions in bag and shake to coat.
Melt butter over hot heat; quickly brown meat on both sides.
NOTE: Do not overcook meat; the less it is cooked the tenderer it is.
All who like deer meat recipes loves the deer steak recipe. Like beef
steaks, when cooked properly they are very much for gourmet dining.
Marinate steaks in olive oil, lemon juice and whiskey; refrigerate 24 hours.
Season flour with salt and pepper; roll steaks in flour mixture.
Fry in hot oil on both sides.
Do not puncture with fork to turn over; use tongs.
Sauté onion in fat; score edges of meat to prevent curling.
Rub salt, pepper and sage on meat.
Brown chops in onion fat on both sides.
Cover with lid and cook slowly until tender.
Deer meat recipes for kabobs are just as popular as beef kabobs.
To make marinade combine oil, red wine vinegar, garlic, Dijon, salt and pepper; pour over venison, cover and refrigerate several hours.
For kabobs heat broth to boiling; add mushrooms, reduce heat, cover and simmer 2 minutes and remove from heat.
Alternate steak cubes, bacon, zucchini and mushrooms on skewers.
Broil 7 minutes, brush with marinade and broil 7 more minutes.
Combine 3 tablespoons oil, lime juice and cumin; mix well.
Add meat and toss in marinade to coat; refrigerate for 1 hour.
Combine tomatoes, green chilies, green onions, cilantro, salt and pepper; set aside.
Heat tortillas according to package directions; keep warm.
Remove deer meat from marinade and discard liquid.
Sauté meat, sliced onion, bell pepper and garlic in 2 tablespoons oil in a large skillet over medium high (5 to 7 minutes).
To serve, place meat mixture down center of tortilla; top each with 2 tablespoons tomato mixture and sour cream.
Roll tortilla up and top with remaining tomato mixture; serve immediately.
Learn how to cook deer meat recipes like this leg of venison.
*NOTE: The vinegar is much stronger than the wine. After 2 days the meat will taste more like sauerbraten.
Place meat in a zip lock plastic bag; combine remaining ingredients and mix well.
Pour marinade over the meat and seal tightly; refrigerate at least 24 hours turning occasionally.
NOTE: Marinating longer will make the meat more tender; marinate up to 4 days.
Cook at 325F degrees in oven until preferred doneness.
Many of the deer meat recipes are delicious in wine sauce.
Lightly flour, salt and pepper the steaks.
Melt butter in skillet and brown the steaks.
Add wine, water and mushrooms to the pan. Cover and simmer for 45 minutes.
Serve steak over cooked rice and natural juice from the skillet.