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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?

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

good point

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.

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

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.

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

That is officialy the worst thing I have ever seen.

millerinmerigold wrote: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

ACEINTHEHOLE wrote: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!!!

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.

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.

g_uithoven wrote: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..

+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...