View Full Version : deer hind quarter steaks help!!!

11-05-2013, 09:59 PM
My dad got band saw happy and cut the hind quarter of a deer into steaks instead of separating the muscles any good recipes for this mess?? there bone in of course too...

11-05-2013, 10:12 PM
beat the crap outta them with one of those spiked meat tenderizing hammers on both sides ( preferably on a concrete slab). Let them marinate in a casserole dish with milk for an hour or so. flour them and chicken fry them in an iron skillet. they will be great! Don't forget the gravy.

11-05-2013, 10:22 PM
I season mine with salt and lemon peper or any other favorite steak seasoning. Grill them over hot charcoal until medium rare. They seem to take the smoke flavor very quickly. :thumb:

11-06-2013, 12:00 AM
Treat them like you would a beef steak. S&p over a hot fire. Medium rare

11-06-2013, 02:11 AM
Treat them like you would a beef steak. S&p over a hot fire. Medium rare

^ +1 I agree....

Bob O Q Shawtee
11-06-2013, 03:04 AM
Any thing you do with beef round steak works with deer hind. I chicken fry most of mine. Backstrap is better suited for the grill.

There is no secret to cooking venison,just treat it like beef and consider how much fat the cut contains. As for the soakes you hear reccomended,forget them unless you would do the same to beef. Venison isn't "EXACTLY"the same as beef but it is close enough to be mistaken on blind taste tests. The #1 reason why people say they don't like venison or that it must be soaked or something is because it was near spoiling before it was finally processed and cooked. Prefiably,the hunter guts and bleeds the animal within a few minutes of being shot. The sooner it is skined and in 33*F to 45*F the better. The quility improves with 2 to 4 days cooling before it is frozen or cooked.

11-06-2013, 05:43 AM
As others have said treat it like a beef round steak. I like to cube it up for chili. I would probably cut mine the same way if I had a band saw. That bone in it is hardly a bother just a little round bone a little over an inch in diameter.

11-06-2013, 07:48 AM
Alright i pulled some out this morning ill give them a nice high heat sear tonight

11-06-2013, 08:44 AM
I have always thought the hind quarter steaks were pretty much on par with backstrap if properly butchered.. We de-bone all of our venison..

I agree with above season with what you prefer anything from S&P, Cajun seasoning, Montreal Steak etc etc and grill to a med rare.. Only bad venison I have had and we used to eat 6 deer a year was the stuff that was cooked well past med rare..

11-06-2013, 10:01 AM
also marinate them in soy / teriyaki sauce overnight, sprinkle with some salt-pepper-garlic and they make great breakfast steaks with your eggs.

11-06-2013, 10:59 AM
Hmm... let us know how this turns out and what you did. I have never cut hindquarters into steaks with the bone-in. I'm wondering if the marrow will impart some gamy flavors during cooking.

11-06-2013, 11:20 AM
Alright i pulled some out this morning ill give them a nice high heat sear tonight

Let us know how they turned out.:thumb:

11-07-2013, 10:44 AM
A lot of the gamey flavor you get comes from both the marrow and fat/silver skin. Most of the times when you use a band saw on the meat... a lot of butchers do, you also get a thinner cut of meat and it does cook a lot more quickly then whole mussle group method.

Marinates are a presonal taste thing. if you are using it to take a gamey flavor out, do a bit of milk... helps pull blood out and a type of acid, whether it be a red wine, or a vineagar to help break down the conective tissues and deep flavor the meat.

11-07-2013, 11:04 AM
Not much better than Chicken Fried Venison.

11-07-2013, 08:17 PM
The set up
The cook
Laid 3 bricks to raise the charcoal grate, they werent bad missed the med rare spot by a touch but not terribly

11-07-2013, 08:40 PM
Looks good from here! Thank God it's November, time to replenish the venison stock!

11-07-2013, 08:42 PM
They look tasty!!

11-07-2013, 08:48 PM
I agree with cooking venison no more than med rare.

11-07-2013, 09:12 PM
That is how I cook mine, looks very good.