How to identify venison cuts of meat
- Thread starter Talyn
- Start date
Bassbob
Emissary
There's only 3 types of venison meat. Straps and loins, ham steaks ( roast) or summer sausage.
Talyn
SAINT
You've covered most of the bases.There's only 3 types of venison meat. Straps and loins, ham steaks ( roast) or summer sausage.
HansGruber
Ronin
Add bratwurst…There's only 3 types of venison meat. Straps and loins, ham steaks ( roast) or summer sausage.
Bassbob
Emissary
Fair enough. Let's just say sausage.
KillerFord1977
SAINT
BurgerThere's only 3 types of venison meat. Straps and loins, ham steaks ( roast) or summer sausage.
Venison burgers cooked slow with crumbled blue cheese on top before serving is excellent.
Made them for decades now
Bassbob
Emissary
Yeah, I grind my own burger sometimes.
HansGruber
Ronin
Have a buddy that makes his venison burgers by adding ground bacon to them.
Good stuff.
KillerFord1977
SAINT
I like 100% venison.
If you cook venison burger low and slow as opposed to high heat for normal burgers, you wont dry it out
jumpinjoe
Hellcat
I thought there was only three kinds of venison. Frying meat, stew meat, and ground meat. I honestly don't know what else might even be needed.
Years back when I had a hunting club out west of town, it was only about a 40 minute drive from home ..... so during hunting season I would pack my gear up on Thursday nights and stack in the corner of the family room. Then on Friday afternoons when off work, I'd make a speed run home, change clothes, grab my gear and back out to the truck in about 10 minutes and back on the road to camp for the weekend.
On the way out of town I'd pass a Winn-Dixie grocery store where a buddy of mine worked in the meat department. He would save up the steak and fat trimmings all week for me to pick up on my way out of town each week. During the weekend, any game we killed was field dressed and hung in our walk in cooler for the coming week, and any that had been killed the week before and hanging would be processed for freezing.
We'd typically add some of that trimmings into our ground meat with each of us having our preference as to the amount of trim and fat per pound of venison. Any 'frying' meat that we might cook at camp over the weekend was usually done in that 'rocket hot' cast iron skillet in lard (tallow), and often would have a piece or two of those same trimmings added for flavor. What was that old saying? ....... Oh yeh, Uhmmm uhmmm good!!!
Years back when I had a hunting club out west of town, it was only about a 40 minute drive from home ..... so during hunting season I would pack my gear up on Thursday nights and stack in the corner of the family room. Then on Friday afternoons when off work, I'd make a speed run home, change clothes, grab my gear and back out to the truck in about 10 minutes and back on the road to camp for the weekend.
On the way out of town I'd pass a Winn-Dixie grocery store where a buddy of mine worked in the meat department. He would save up the steak and fat trimmings all week for me to pick up on my way out of town each week. During the weekend, any game we killed was field dressed and hung in our walk in cooler for the coming week, and any that had been killed the week before and hanging would be processed for freezing.
We'd typically add some of that trimmings into our ground meat with each of us having our preference as to the amount of trim and fat per pound of venison. Any 'frying' meat that we might cook at camp over the weekend was usually done in that 'rocket hot' cast iron skillet in lard (tallow), and often would have a piece or two of those same trimmings added for flavor. What was that old saying? ....... Oh yeh, Uhmmm uhmmm good!!!
Bassbob
Emissary
Frying deer meat should be illegal. The most important thing is steaks. When I kill a deer, I field dress it, then butcher it on the tailgate. It goes in two bags. One is steaks the other is trim. I usually save a ham for my wife for roast, everything else I steak up. My dad was a butcher his whole life and I have been butchering my own deer since I was 12 years old.
Bassbob
Emissary
I usually use pork trim, but the ground bacon sounds like a better idea.
KillerFord1977
SAINT
Good venison backstrap only needs some light seasoning and red wine ..
javbike
Hellcat
That looks really good
jumpinjoe
Hellcat
Well, I cut a lot of steaks from my deer as well, especially the back strap and rump roasts, then I fry 'em up in a 'rocket hot' cast iron skillet !!!LOL! LOL!
jumpinjoe
Hellcat
It looks good, but I always think of wine is for drinking, while eating a good piece of country fried venison.
KillerFord1977
SAINT
Country fried means ya’ll just dont know how to cook it properly.. so you slap it in the deep frierIt looks good, but I always think of wine is for drinking, while eating a good piece of country fried venison.
Let the lashings begin ….
jumpinjoe
Hellcat
1- Cooking up our maple syrup based glaze for ribs and injection for butts (I most always use a glaze on ribs, but never use a BBQ sauce unless someone asks for it)
2- typical setup for holiday cooks .... my personal smoker/cooker (80mgal air compressor tank)
3- got a good stick fire going
4- shaking out a little dry spice rub on some nice ribs
5- finished product
6- called 'country style ribs' .... actually sliced pork butt (boneless and oh, so, good!)
7- butts prepped and about to go on the smoker
8- butts just about ready to come off
9- just the right temp for a good cook
10- hand made sausage cookers
I love it!!!
2- typical setup for holiday cooks .... my personal smoker/cooker (80mgal air compressor tank)
3- got a good stick fire going
4- shaking out a little dry spice rub on some nice ribs
5- finished product
6- called 'country style ribs' .... actually sliced pork butt (boneless and oh, so, good!)
7- butts prepped and about to go on the smoker
8- butts just about ready to come off
9- just the right temp for a good cook
10- hand made sausage cookers
I love it!!!
