How Many People Here Like DEER Meat & If You Do What Are Some Meals That You Cook With It?
I am just wondering if anyone else likes it as much as I do.
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There are a couple of things that I like to make with deer meat, 1. Deer sausage, chili using deer meet. Deer meat is so lean it can be used for any thing.
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I Luuuuv deer meat? You can put it in chili, you can put in with vegetables, Just about anything that replaces any other meat. But the Very Very Best part of the DEER is the HEART. It is so tender, and oh so YUMMY, GOOD FOR THE TUMMY.
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Deer meat is amazing I much prefer any wild game to farm rasied. For me I don;t think you can beat a nice beer steak done on the Barbeque with some seasoning. I tend to keep it simple salt, pepper and a bit of garlic salt.
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Love it!! A friend gave me some just last week. I've made jerky seasoned with"Braggs liquid aminos",burgers, steak on the grill, chili is one of my favorites.MmmmMmmm
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Grilling venison is great and very easy to do if you follow a few rules:
Grill must be hot, Venison should be at room temperature and lightly coated with Olive Oil.
Very Rare: The Venison is place on grill and seared, then turned 90 degrees (do not turn over) to make crisscross pattern of brown lines on its surface. Then the meat is turned over (do it with out spearing the meat - do not make a hole in the meat as the juices will escape). Same thing is done on the other side. (Only turn completely over once). After the meat has been grilled for a very short time, and is still soft when pressed gently with a finger, it is ready to take off the grill. (125 or less degrees internal temp) Place the meat on a plate, cover, and keep warm for (10 minutes) to finish cooking.
Grill must be hot, Venison should be at room temperature and lightly coated with Olive Oil.
Very Rare: The Venison is place on grill and seared, then turned 90 degrees (do not turn over) to make crisscross pattern of brown lines on its surface. Then the meat is turned over (do it with out spearing the meat - do not make a hole in the meat as the juices will escape). Same thing is done on the other side. (Only turn completely over once). After the meat has been grilled for a very short time, and is still soft when pressed gently with a finger, it is ready to take off the grill. (125 or less degrees internal temp) Place the meat on a plate, cover, and keep warm for (10 minutes) to finish cooking.
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I LOVE DEER MEAT!!!! Thanks, I haven't had any in about 6 years now! I usually make steak, or roast with it, and I NEVER use beer for it, I hate the flavor that way. I use Au Just seasoning salt and pepper to season the meat with. YUMMY!!
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I forgot to mention the others, burgers, and meatloaf! I'm jealous if you have any!!!!
First off the Heart is far better than the back strap! Fried Rare or Fried Rare your choice! Don't you put all that stuff on MY DEER MEAT or your gone Fast!
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