Deer Meat HELP!

[swamprb]

A friend gave me some frozen packs of "Mild Deer Sausage" and a couple chubs that aren't marked (I can't remember what they are) and some Deer Rib steaks and some chops. I asked if the sausage had been mixed with fat by the butcher and he said it had. Can I use these like fatties or are there any special cooking instructions?
And what about the steaks and chops? Should I grill or smoke them? Any seasonings you can recommend? He just pan fries everything, So he's no help!
Thawing in the refer, any help would be appreciated!

Brian

 

[creepyrat]

for venison steaks i use a marinade of a splash of olive oil, and a couple tbl spoons each of worcestershire and soy and a tbl spoon of montreal steak seasoning.

put it all in a plastic bag suck out the air so it all covers the meat and let it sit over night, grill or pan fry to lean for low and slow imo.

for the sausage, i would just do some in a pan to see how it turns out then if you think it will work for fatties give it a try, maybe wrap it in some bacon if needed.

 

[FatDad]

for venison steaks i use a marinade of a splash of olive oil, and a couple tbl spoons each of worcestershire and soy and a tbl spoon of montreal steak seasoning.

put it all in a plastic bag suck out the air so it all covers the meat and let it sit over night, grill or pan fry to lean for low and slow imo.

for the sausage, i would just do some in a pan to see how it turns out then if you think it will work for fatties give it a try, maybe wrap it in some bacon if needed.

I have to agree with c___rat on the steaks.
I usually tenderize them and pan fry. I am not sure how they would turn out smoked. Might be real dry because it is so lean.

The same thing on your fatties...give it a try but strongly suggest the bacon wrap. Slice a couple of sausages and pan fry.... you will see
how much different it is vs. JD sausage.

Just my 2 cents.......Lean meat !!

 

[CajunSmoker]

a buddy of mine indirect grills his venison after an overnight soak in Italian dressing. He cuts his more into chunks than steaks so it is thicker and doesn't dry out as fast. They are pretty tasty, but I prefer mine fried.

 

[parrothead]

Definately just grill the steaks. I wouldn't try to smoke them. Pan frying in bacon grease would be excellent as well.

Fatties should be OK, but I would do as everyone above me has said and try some in a pan first.

 

[Against The Grain]

Cube them and make a pot of stew!

 

[Sir Smoke A Lot]

For the steaks and chops, I would do a direct heat until they are medium rare. If anyone is squeamish, medium would be the absolute longest I would go. Anything beyond that is in danger of being shoe leather. All the marinades mentioned are good - Dale's is an excellent commercially made product.

 

[Muzzlebrake]

I like to grill my steaks over a nice hot fire with a good dry rub. I usually just steak the tenderloins and cook them to about 135ish turning them often and getting a nice char along the way. I then foil them for about 30 minutes or so depending on the thickness and serve with sauteed onions and mushrooms and the occasionaly will serve "au poivre" with a nice peppercorn sauce.

I have tried to do a fattie with the sausage, never had any luck. Even mixed it always is a bit on the dry side, never worked for me. If you manage to do a good one, please pass along the info.......

I was however thinking about using the sausage as an ABT stuffer, just havent gotten around to it yet, plan on doing them at Hudson Valley.

 

[txschutte]

Soak the backstrap loins overnight in buttermilk and a packet of zesty italian dressing mix. The milk kills some of the gaminess and acts like a marinade. Bacon wrapping helps when grilling, but my best results are slow and low, and after smoke, wrap in foil with plenty of Lea and Perrins.

 

[FatDaddy]

I usually do my Venison as chicken fries. i did some tonight. Used a new recipe out of Paula Deans Book " The Lady and Sons Too!! It was really good called for frying the steaks then making a thin gravy and adding the steaks back in and tossing in sliced onions. bring to a boil then lower cover and simmer for 30 min. Turned out really well. glad i made a enough to have left overs.
For sausage I normally have it processed and mixed with pork / jalapeños/ and cheese. and put in casings. The guy that did mine last winter only did bulk breakfast sausage. i have tried it on the grill and it just doesn't come out very well. i stick to pan frying it.

 

[Jorge]

I can't add much to the good advice you've already been given.

Now if you ever have some extra backstrap you might smoke some jerky. The only time I've been able to do that was a year when I helped a guy with some game management and brought a couple of culls home, and I spent more weekends hunting than CinCHouse deems acceptable these days.

 

[cmcadams]

My favorite way to cook venison is to soak it in red wine with peppercorns, celery and rosemary... then smoke/grill as needed.

 

[Muzzlebrake]

I can't add much to the good advice you've already been given.

Now if you ever have some extra backstrap you might smoke some jerky. The only time I've been able to do that was a year when I helped a guy with some game management and brought a couple of culls home, and I spent more weekends hunting than CinCHouse deems acceptable these days.

I have heard of these but have yet to see them in person........."extra backstraps"
We were always told that they were "poison glands", turn rancid very fast and are best cooked immediately to properly feed the boys during the butchering process.

lol

 

[Kevin]

I have heard of these but have yet to see them in person........."extra backstraps"
We were always told that they were "poison glands", turn rancid very fast and are best cooked immediately to properly feed the boys during the butchering process.

lol

Yep. The backstraps get to cool for about 30 seconds before hitting the fire. If you don't want to mess with them I'll PM my address.

 

[FatDad]

I have heard of these but have yet to see them in person........."extra backstraps"
We were always told that they were "poison glands", turn rancid very fast and are best cooked immediately to properly feed the boys during the butchering process.

lol

FED Ex them to me COLLECT !!