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Favorite Venison cut.............
nclonghunter:
A good roast put in a slow cooker with two cans of mushroom soup and cooked all day. Best meat there is.
I got a meat tenderizer that you can put small cuts of steak through, which makes a cubed or Salsbury type of meat. Pan fry then add flour and water with portabella mushrooms and cook for couple hours on low heat.
Tyke:
Nothing like rocky mountain oysters deep fried of course
Hillbilly:
It's all good. I like the sirloin tips left whole for roast, grilled steaks cut from the tender center-ham muscle, all of it. Ground is great for tacos, burgers, whatever. I like ham meat sliced into strips for stir-fry, sliced paper thin for gyros or Phillie steaks, or cubed, breaded, and fried. Backstraps are great any way you fix them. My favorites are butterflied into steaks or left whole and grilled medium-rare, or sliced into medallions, pounded, and fried in cast-iron with some fried taters and cornbread. Tenderloins like the backstraps. I've even oiled a tenderloin with sesame oil, rolled it in black and white sesame seeds, grilled medium-rare and served with pickled ginger like tuna. The whole shoulders make great smoked, pulled bbq. Deer meat is great any way you fix it as long as you don't overcook it.
Hillbilly:
My family eats several deer a year, and I go outside the box with it sometimes.
Danzn Bar:
Hillbilly..............your killing me, love to have some of that.. :'( :'( ..............:laugh:
DBar
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