Cuts of Deer meat

[Chris]

A guy that I work with, got a deer today, after he got done cleaning it, he gave me a hinded quarter and a front shoulder. What kind of meat cuts can I process with these parts?

Thanks
Chris

[crazy]

Roast, back is round and front is chuck.

[blackwaterkatz]

Chris, you can slice the top of that hindquarter for round or cubed steak, too, if you like. If you like, I have a couple of pretty good recipes for the roasts. I know you like to BBQ, and if you put the shoulder or bottom round into a baking bag, along with onions, potatoes, etc as you prefer, then add a pint or so of your favorite (thin, preferably vinegar based, mild) sauce. Seal per instructions, pop into oven @ 225 for 3-4 hours, and it will be falling apart tender.

[MadKater]

or you could make jerky! ;)

[centralcalcat]

The hinds are good for steaks, Roasts, or just about anything.

-Brian

[eggman]

I thought there was just one cut of deer meat.....T-0-U-G-H!!

here we go....lol

egg

[river scum]

lol@egger.


they told you rite,chris. get some nice steaks off the hind. the front is tender but small mucles dominate that part so it usually gets chunked for stew on my table. you can get some nice jerky strips from there also.
if you can get or have a vacume packer it's the only way to go. started useing a packer last year. me and hoosierpolcat did four deer with it, and it cut time by 75%. one deer takes about 4 hours to trim n pack with it.

[jtrew]

Back and hindquarters--steaks and roasts. You can BBQ the front quarter, but it's going to be tough; better to cut the ribs out without deboning them and BBQ them. Once you have all your 'scrap' meat from deboning the front quareters, lower hindquarters, neck, etc., cut the best into chunks for stew or chili; grind the rest into hamburger. You need to add about 1 part beef suet to every 3 parts of venison to keep the venison burger from being too dry.

[center12]

I'm with Jerry on this one. I generally don't add any fat to my grind though, we use deer buger for chili, spagetti, and other dishes that ask for hamburger.........prefer to add my own cooking oil. I have ground in 1 pound of the fattiest bacon you can find with 5 pounds of deer meat, makes the most awesome bacon buger around(best to double grind).

[Dano]

Depending on size is how I would deal with it. Roast the front or smoke on pit. The slower and longer it cooks staying moist, it will be tender. I also like slow chicken frying. Not to slow as to soak up grease.

Mostly I make Jerky out of it.
I have a hand grinder that I use too make deer sausage. I always picked up some cheap sausage from store, something that taste good, add a few of my own spice's and I mixed 1/3 to 2/3 deer meat, sometimes 1/2 and 1/2 depending on store sausage. Been a few years since I did up a deer.
Back strap, I fried up are made roast out of it, maybe grilled a few pieces.
The last deer I got I just made Jerky out of the whole thing except one side of back strap. We love that deer Jerky.

[Dano]

Chris If you lived close to me the best advice I could give ya. Give it to me. LOL. :D

[Chris]

Thanks for all the advice, I am going to put our food saver to the test! We just purchased about a month ago, we havent sucked too much meat down with the food saver.

thanks
chris

[VerotiK]

Im not much on the steaks or roasts. I eat the backstraps and the inside loins. The rest goes to the processor. I get mine ground into burger w/beef fat added, and then some made into sausage. Deer burgers are really good.

[hookeye]

Sausage and jerky out of the shoulder, or you can put in smoker uncovered for 30mins, then cover with foil and leave untill desired doneness. Usually cut hinds into roasts and smaller left over pieces I marinade in beer and seasoned salt for 30mins, flour and black pepper, brown and add cream of mushroom soup, let simmer till fork tender, pour over biscuits,toast, or mashed potatos. WHOO_WEE! :D

[RedEye_Allen]

Make some Jerky out of it . .. if you don't lke it Use it to go Catfishing with it. . . The Cats love it . . Expecially with Garlic Salt Dried in

[cats4uandme]

shoot! to tough eggman. a little tss and refridgeration and i make those dark chops and steak taste like ribeye. since buying the full line of tss products i have two buddies that bring me deer and say "cook this up and well have it for supper"

http://brotherhood-of-catfishermen.com/cgi-bin/discus/show.cgi?tpc=536846&post=511113#POST511113

[spoonfish]

For all of my deer steaks I pound them down with a metal meat tenderized hammer. Flour and season them and I like to fry them in butter,some times I will add some tobasco to the butter also. Don't over cook deer, cook to med. rare or at least some pink still in the middle. You can cut mine with a fork.

[eggman]

Now come on jeremy, I heard you Illini go out in the woods for days on end, then ya come in and eat up almost anything laid out for ya'll....?????

egg

[cats4uandme]

hehehe. not me. i do all the cooking around here. every one in the tss thread knows that. come up. im making jerky today. like 8#of it. lol. might be to hot for the city folks and card fans though. :D :p

[joesf]

Put the shoulder roast in a slow cooker. Cut it so it is flat then put a layer of sliced onion and on top of that a small pork roast. Then pour a can of coke in and spice to taste. Add potatoes and carrots and cook 5-8 hours.

[Bayoubear]

heart meat is quite tasty, i open it up kinda flat and trim it up very cleanly then slicing it up in long thin strips and batter fry it. everyone ive served it to has loved it also but i admit not everyone knew exactly what it was. hahaha
and some that i did tell that never ate a heart before now eat them like i do.

ribs: another part a lot of folks toss away. here is the way i do them which have always been well recvd.

get one of those huge aluminum roastin pans like what you'd cook a turkey in.
cut up into four or five rib chunks u can fit two deer's worth in one.
ribs,
salt, garlic, cayenne,
1/8 cup cider vinegar
1 bottle DARK beer
couple onions, carrots, bell peppers, celery
(dont worry with cuttin up neatly they will cook to mush)

put everything in roaster and seal tightly with aluminum foil.
set oven to 200 degrees and let sit for a day. check it several hours into
cooking to ensure yer oven temp is accurate. if too hot and liquid is boiling away turn down a tad and add more dark beer.

ill do this at night before going to bed and eat them for supper the next day.
dont try to pick up the ribs to serve, use a big slotted spatula or such.

[cats4uandme]

wow. never heard of that. wonder if any else around here has done that? ill have to ask some buddies.

[VerotiK]

I just had biscuits and gravy with deer sausage. MMMM. Thats some good stuff! :D