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Venison Production Venison and Meat Production Forum - information and discussions about feeding for consistent meat quality, pre-slaughter handling, cooking and preparing venison, marketing venison products and other related topics

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Old Jun 18th 2014, 01:34 PM   #16
  Jun 2014

Only issues we have ever had was that of a fully mature buck in rut and the meat was super gamey. *I turned most of that meat into 50/50 blend of hamburger for soups etc other wise made pepperoni sticks or sausage out of it. *I like soy sauce to marinade in as well. *And of course pan fry in a lot of butter!*
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Old Jun 18th 2014, 05:04 PM   #17
  Sep 2012
  Hannibal, MO

Stir Fry

1 bottle of Kikkoman Teriyaki sauce

1/2 bottle of Kikkoman Soy sauce

1 tablespoon franks red-hot sauce

1 tablespoon liquid smoke

1 tablespoon garlic powder

1 tablespoon meat tenderizer

1 tablespoon Mrs. Dash

1 tablespoon black pepper*


mix all ingredients and pour over meat in a airtight container

marinate for at least 24 hours up to 48 hours in fridge. stirring or turn over container once*the first*24 hours.

Stir fry with veggies and serve over a bed of rice.


Brent Thomure
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Old Jun 19th 2014, 03:33 PM   #18
  Feb 2011
  Pierre SD

alright everybody, quit talking about deer steaks and milk gravy(which*is my favorite), your making my mouth water *I have to agree, a good CORN FED deer is hard to beat. And yes there is a huge difference in the taste and tenderness of corn fed and shrub, grass, brush*fed.*I'm lucky, my free range ones eat as much corn thru the year*as my cattle in the feedlot *It does also help if they don't get chased by a pick up truck for 3 miles before getting shot too. *
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Old Oct 25th 2014, 03:35 AM   #19
  Jul 2014
  Waveland, Misissippi

We have also*had great success from* soaking meat in salt water as it removes the blood from the meat, When stressed adrenaline is released into the deers system and gets into the protein bands of the muscles, The Cold water with salt or salt with juniper berries does a excellent job of removing this from the meat, You will have to change the water a couple times but this works great. Coke also opens up and breaks down the meat and tenderizes it as well.
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Old Oct 25th 2014, 07:07 AM   #20
 FreeTown WTs's Avatar
  Oct 2014
  Garrettsville, OH
Nice recipes guys. Never heard of OJ and diet coke before I'll have to try that. I'm more into the craft meats I love useong the smoker. Making jerky as well.

I'm always the guy pushing people to try venison. I believe there should be a stronger market for it.e

Which brings me to my next point why don't people eat more deer? Every time I see a pig or cattle farm the live stock are usely coverd in mud or manure. When do you ever see a dirty deer?

I've had a few scenarios were I'll be cooking venison and a guy will say I've had deer before it was terrible. My argument is well how was it cooked? Don't let one bad experience ruin you for life. Then I get them to try whatever it was I am makeong that day. Guess what 2nds please and guess who's buying a shotgun that fall. Lol

We have a Muslim group that rents our farm they are constantly asking when kosher venison will be available. Sounds like there could be a strong demand. ( our farm is a public rec center that is constinly being rented for weddings.and company picnic, school fields trips, we also have horses to give trail rides and so on)
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Old Nov 29th 2014, 11:03 AM   #21
  Sep 2012
  Hannibal, MO

One more way to cook your venison.

After you have soaked it in milk.

Mix up your flower ,salt, pepper and some meat tenderizer.

Dip your steaks in that and brown in a skillet. Do not over cook just brown.

Lay steaks out in a deep dish pan. Then pour mushroom soup over top of steaks.

Bake at 350 degrees for about 20min.**

This is the biggest*hit at my game supper every year.


Brent Thomure
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Old Jun 30th 2022, 05:42 AM   #22
  Jun 2022
Originally Posted by BamaMom View Post
during hunting season here, after a fresh kill and the guys have cleaned the deer totally, i soak all the meat in a HUGE cooler with heavily salted ice water for 3 days. Change out the water daily. It pulls the blood out of the meat, lightens it and takes the gamey taste out. Then process or freeze.. marianated in Italian dressing and wrapped in bacon, then grilled.. or fried tenderloin, gravy and homemade biscuits....but by far, my favorite way is having the meat cubed, hard to beat a good southern fried cube steak with gravy, mashed taters, cat head biscuits and some collard greens.....
Great option, made me want to try it!
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