what do you do with your harvest

[W.Miguire]

Just wonder what you do with your harvest ? make sausage . gust grind it up . smoke it .or what.
W.M.

[longbow joe]

As much as i hunt l must truthfully admit that i really dont care for deer meat. I know that the others will all chime in and say that i dont know how to prepare it and thats nonsense i am as avid a cook as a hunter and i dont care for deer meat. I have 3 friends that think deer meat is better than lobster so l give all my deer to them and they treasure it. Thats fine with me. I do make many kinds of deer jerkey in my smokers and i do make a lot of deer jerkey during the year l do indeed love jerkey and l also make and smoke little snack sticks of every kind that l love but other than that let bob and joe feed their deer meat lovin families and provide hunting and fun for me all at the same time.

[mr meat]

Burger and sausage for us!

[ThunderXB]

Sort of depends on what I have in the freezer.

This year I just did steaks and ground the rest as burger with some beef fat.

Just had those burgers for lunch today, Yummmmm!

[Deaf jeff]

as many steaks as possible, the rest goes into burger and sausage. venison is 90% of my meat consumption

[SEW]

I have a unique situation. I'm very allergic to corn which is in so many foods. Cooking oil, corn meal(fish fried in) , cough medicine, sweeteners for almost everything, etc, and gluten sensitive so I eat gluten free, I'm also lactose sensitive so I avoid nearly all milk derived products(cheeses with 0% sugar is ok), very chocolate and peanut/cashew reactive. Reads/sounds bad, but it keeps me eating very healthfully. Helps keep me very healthy.
Deer, salmon, fish from my pond are our meats. Commercial beef is often corn fed and , yes, chicken manure. I can't eat beef unless it's grass fed.
So, back to the deer, try for a quick, fatal shot. Start gutting w/I 5 minutes max. Hang and bleed out ASAP . Hang in cooler 3-4 days, stew meat, few steaks, tenderloin, and hamburger. A well bled out deer, quickly gutted, aged by hanging 3-4 days helps. In meatloaf, hamburgers, chili, soup, or stew, no one has ever guessed it was deer. Often ask for the receipe. Not for the tenderloins: others don't get a chance to taste. We normally go thru 3 deer a year. 2 of us.

[one shot scott]

When it comes to steaks, beef tops venison but I still get a few venison steaks made. Ground venison is better tasting then cow imho. When I get a deer butchered it usually goes to #1 ground, 2:pepperettes, 3 roasts, 4 steaks. sometimes the roast are cut up and made into jerky, sometimes the ground is with a jerky gun.

raw venison meat has a smell I cant describe. its not pleasant, but not 100% off-putting either. One thing I have found is that if you really want to put a bad taste into venison meat, dethaw it in the microwave!!

[onequillkid]

We make steak out of the back straps. I slice it about 1/4 inch thick roll it in egg put a light coat of garlic salt on it roll it in flour and fry it in oil on the stove or electric skillet. At our house deer burger is the only burger we eat. It's perfect for taco's, spaghetti, lasagna, barbecue, hamburger helper, etc. There's 4 of us and 60-70 lbs. usually works for a year. This year we also got pepper sticks, hot bologna, and dried venison. My mom and step dad think it's better than dried beef.

[paulaboutform]

I love it all and my city girl wife (who isn't a big meat eater) also loves it. It breaks my heart to have to buy beef. Regardless of the game, I go for a mixed bag of steaks, roasts, ground and stew. My sausage has been from my Russian Boars. I do love Boston butts and roasts on my pellet smoker done competition style. Hopefully in the near future I'll have some time to make some smokies and some favorite recipes from Ironoggin!

Paul

[robertyb]

If I process my own I get the tenderloins and cut up the backstraps for the grill and cut a couple of packs of stew meat and then grind the rest. I grind 100% venison and add nothing to it.
If I get it processed at local cooler I get a regular cut which is tenderloins and have then pack my backstraps for me to cut up and a few steaks, a couple of roasts and ground meat (nothing added). I usually cut the steaks up for stew meat and cook the roasts on my smoker and pull the meat like pulled pork. Takes a while to do this low and slow.

[xcaliber]

As much as i hunt l must truthfully admit that i really dont care for deer meat. I know that the others will all chime in and say that i dont know how to prepare it and thats nonsense i am as avid a cook as a hunter and i dont care for deer meat. I have 3 friends that think deer meat is better than lobster so l give all my deer to them and they treasure it. Thats fine with me. I do make many kinds of deer jerkey in my smokers and i do make a lot of deer jerkey during the year l do indeed love jerkey and l also make and smoke little snack sticks of every kind that l love but other than that let bob and joe feed their deer meat lovin families and provide hunting and fun for me all at the same time.

Joe, I honestly think lobster tastes like whatever you put on it, and by itself it has little flavor. Not picking pepper from fly poop here, but my opinion. I know a few hunters that just don't eat the venison very much. I like the steaks, but marinade them and cut them thin. As stated, it is not beef! I used to hunt with a guy from Pa. He moved back several years ago. His grandpa was an Italian from the old country, and made us sausage from venison that was to die for, and nobody ever knew the difference. I think many ground up versions are the best, and we mix in pork with the hamburger meat at about 40% pork. When I make my burgers, i add an egg per pound, and one package of the Lipton Onion soup mix per two pounds of burger meat, and it tastes fantastic. I used to do the stew meat from the neck, but it bleeds a lot in the crock pot, so you have to seer the crap out of it. Just my ramblings folks!

[Fazan]

Joe, I honestly think lobster tastes like whatever you put on it, and by itself it has little flavor. Not picking pepper from fly poop here, but my opinion. :!

Mine too. I would pick pickerel or brook trout over lobster any day.

Venison: 1/3 roasts, 1/3 stew, 1/3 burger. Sausages sometimes.
Ground venison mixed with ground pork butt 50/50 for whatever used (sausage, pasta sauce, etc). Have a 1 hp grinder and sausage stuffer and do everything myself.

[W.Miguire]

Got together with a few of my friends and we ended up with about 150 # of deer meat cut out the back straps and ground up the rest . made some Italian sausage 30 # and some hot sticks and some garlic summer sausage 25# and some summer sausage made with cheddar cheese and jalipino pepper . smoked it all with hickory . it all turned out super.
W.M.

[Fazan]

I have a unique situation. I'm very allergic to corn which is in so many foods. Cooking oil, corn meal(fish fried in) , cough medicine, sweeteners for almost everything, etc, and gluten sensitive so I eat gluten free, I'm also lactose sensitive so I avoid nearly all milk derived products(cheeses with 0% sugar is ok), very chocolate and peanut/cashew reactive. Reads/sounds bad, but it keeps me eating very healthfully. Helps keep me very healthy.
Deer, salmon, fish from my pond are our meats. Commercial beef is often corn fed and , yes, chicken manure. I can't eat beef unless it's grass fed.
So, back to the deer, try for a quick, fatal shot. Start gutting w/I 5 minutes max. Hang and bleed out ASAP . Hang in cooler 3-4 days, stew meat, few steaks, tenderloin, and hamburger. A well bled out deer, quickly gutted, aged by hanging 3-4 days helps. In meatloaf, hamburgers, chili, soup, or stew, no one has ever guessed it was deer. Often ask for the receipe. Not for the tenderloins: others don't get a chance to taste. We normally go thru 3 deer a year. 2 of us.

Steve,
You may want to check this book:

https://www.amazon.com/gp/aw/d/09692768 ... op?ie=UTF8

My son has IBD and we found it very useful and educational.

[vixenmaster]

I share wid some needy ppl. then on mine we grind most of it n can it. I also do alot of crock-pot meals fer our family my Mrs. n the 4 girls n myself. We gave 4 front halves to needy, n 2 hind qtrs. 2 sets of back straps. Of the 6 i killed we has 6 hind qtrs left n 2 sets of back straps n 1 set of tender loins. I surely need to kill at least 8 this comin season