Deer Cuts

[millerinmerigold]

Has anybody tried taking cuts of deer and cooking them like you would beef. Cutting steaks and stuff instead of getting them processed? Since a deer has basically the same cuts as beef but smaller. Any success or failure?

[DUCKAHOLIC]

You got to remember that vinison has no fat in the meat...........you may can cut it like beef but it dang sure wont cook like it

[millerinmerigold]

good point

[peewee]

Has anybody tried taking cuts of deer and cooking them like you would beef. Cutting steaks and stuff instead of getting them processed? Since a deer has basically the same cuts as beef but smaller. Any success or failure?

I was thinking about this same thing the other day. I was wondering why you couldn't take a back strap and cut it like filets. I wonder how that would come out.

[cwink]

I usually process the deer myself. Except for sausage.. I'll just take in a shoulder or so to get that made..

[ACEINTHEHOLE]

All of my tenderloin is cooked like filet. I do not let the processor touch my backstrap or inner loin. I plan to do all of my own processing this next year.

[millerinmerigold]

yea. i agree. i think im going to try my own also

[Bankermane]

[ACEINTHEHOLE]

That is officialy the worst thing I have ever seen.

[donia]

yea. i agree. i think im going to try my own also

Easy to do, just takes some time (to clean it all up good) and you know you are eating your deer. I usually take the hind quarters and pull the muscles apart so they can be cooked individually - easy to grill and I'm usually the only one eating chunks of meat, so less chance of waste. I rarely get the opportunity to cook roast sized meats at home, so I don't worry with leaving it in "ham" form (plus, you don't have to fool with trying to chew the cinue(sp) - silvery part). Much more satisfying at the end of the season to know you did it all, from the time you pull the trigger to the time it is cooked - and there is much less wasted if you take your time and do it right! bon appetit

[tombstone]

All of my tenderloin is cooked like filet. I do not let the processor touch my backstrap or inner loin. I plan to do all of my own processing this next year.

Same here. I will cut some of my backstraps in 1" steaks and wrap bacon around them and freeze them. No backstrap or tenderloin to the processor!!!

[peewee]

I usually take a couple deer to get sausage done at the meat processers but last year I tried mainly doing everything else myself for 2 reasons. I know what I got (personal satisfaction goes with that) and cost. Year before last I took two deer to 2 different processers (Lee's in Byrum and Nicks or Dave's in Vicksburg.)

When I opened up a pack of steaks I had gristle in them from both places. I had already spent all the time cutting that crap out and cutting them up all I wanted was them tenderized. I knew right then I was getting my meat, I cant stand a steak with gristle on it.

[g_uithoven]

if you'll take the time to pull each muscle off the hindquarters and shoulders and clean it up pretty good, you can do anything with the meat. i've used it in a crock pot and thrown carrots and potatoes in there and cooked it just like you would a roast...delicious with none of the fat.

[cwink]

if you'll take the time to pull each muscle off the hindquarters and shoulders and clean it up pretty good, you can do anything with the meat. i've used it in a crock pot and thrown carrots and potatoes in there and cooked it just like you would a roast...delicious with none of the fat.

+1..

My wife also does the crock pot thing in a Bar B Que flavor that is great..

[duck_nutt]

+1 of the bbq crocpot...
mother in law does this....she drops the meat in and cooks til it falls apart..then she takes a fork and removes the sinew/other stuff...then adds the sauce...kids love it..they don't even realize it's deer...

I've never had a deer processed...father has done it a few times, but I'm too cheap...
I mostly make jerky and slice some of to fry...not big on the deer roast....kids eat it like crazy...