Deer meat
Laughing Gas
Joined: Dec 2003
Posts: 796
Likes: 1
From: KCMO
Venison is dry because of its low fat content. Despite this, at our annual bow hunt, it's become a tradition to cook a shoulder over the fire. After searing each side over hot coals, we wrap it in tin foil with some vegetables and let it cook slowly for at least 2 or 3 hours about 6 inches above the coals. When done, it is so tender and juicy that we pick the meat off the bone with our fingers (we're a crude bunch, but we mean good).
Elder User
Joined: May 2004
Posts: 553
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From: Ont. Can.
pchristman : That one sounds pretty tasty for my liking as well , and by the way one place we hunt is at a place called Christman Lake . Used to be called Jimchrist Lake after Jim Christman and the Ministry changed it to Christman about 20 years ago .
Laughing Gas
Joined: Dec 2003
Posts: 796
Likes: 1
From: KCMO
Originally Posted by Jerry Gougeon
pchristman : That one sounds pretty tasty for my liking as well , and by the way one place we hunt is at a place called Christman Lake . Used to be called Jimchrist Lake after Jim Christman and the Ministry changed it to Christman about 20 years ago .
The good thing about cooking the shoulders this way, is it's real hard to overcook them. Put in on in the early afternoon, and when you get back from your evening stand, it's ready to eat. Another advantage is that it gets the shoulders cleaned out of the freezer. They're my wife's least favorite thing to cook, and more than one has been freezer burnt to oblivion.
Posting Guru
Joined: Feb 2003
Posts: 1,230
Likes: 0
From: Near Bloom, PA
Thanks for the tip, I have a shoulder that my wife keeps not cooking. I'll suggest this. Tonight she's making the sliced venison in mushroom gravy as posted above. Thanks guys! It smells great!
Senior User
Joined: Jan 2004
Posts: 315
Likes: 0
From: northern mn
first one I put in must be bad link try this one http://www.alljerky.com/wwwboard/jer...ipes_2000.html
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Brett Foote
FTE Legend
Joined: Jun 2004
Posts: 32,061
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From: Upstate NY
I cut it up kinda small and make sure I remove all the traces of fat and tendon. Then my wife browns it on high in a frying pan with peppers, onions, garlic, olives or whatever she feels like at the time. Then she adds some cooking oil and some vinegar and turns it down to low and lets it slow cook with the cover on untill tender, I think for at least a half hour or so. You can cut it with a fork. The idea of cooking it over a fire and searing it first then slow cooking in foil sounds similar but maybe even better because everything always taste good cooked out side!
Posting Guru
Joined: Feb 2003
Posts: 1,230
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From: Near Bloom, PA
Results are in: Wife didn't have cream of mushroom soup so she made some mushroom/onion gravy. She fried the venison strips first, then made the gravy and simmered everything for 2 hours. Ate it over rice. Unbelievably tender, more like tenderloin meat than anything else. Her family stopped by after the fair (and you know everyone pigs out at the fair!) and it smelled so good they had dinner with us. We give it two horns up! My wife's a pretty good cook, I wonder why she never thought of this? Anyway she says thanks too. And she says she'll try the shoulder thing next week.
Senior User
Joined: Jan 2004
Posts: 366
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From: country
Venison jerky: (in House)
1 bottle soy sauce
2 cloves of garlic, minced up
smoke flavoring to taste (light for light smoke or heavy for lots of smoke flavor)
1 small minced onion
2 table spoons of vinegar (regular stuff)
lots of black pepper
cut meat into 1/4" strips and place in mixture for 4 hours turning often. place oven temp at 150 degrees and cover bottom of oven with crumpled up foil (catchs any drips).
hang strips from oven racks (if wife will allow it) or use paper clips to attach. allow meat to cook 10 hours at 150 or until dry, remove from oven cool and enjoy...
1 bottle soy sauce
2 cloves of garlic, minced up
smoke flavoring to taste (light for light smoke or heavy for lots of smoke flavor)
1 small minced onion
2 table spoons of vinegar (regular stuff)
lots of black pepper
cut meat into 1/4" strips and place in mixture for 4 hours turning often. place oven temp at 150 degrees and cover bottom of oven with crumpled up foil (catchs any drips).
hang strips from oven racks (if wife will allow it) or use paper clips to attach. allow meat to cook 10 hours at 150 or until dry, remove from oven cool and enjoy...
Posting Guru
Joined: Sep 2003
Posts: 1,276
Likes: 0
From: Auburn/ Opelika
A lot of guys are playing with dihydrators (sp?) now, a camper at work made some deer jerky and gave me some throughout the week he was there. I think it was a bribe, I inspected campsites and gave a point score.
Elder User
Joined: May 2004
Posts: 553
Likes: 0
From: Ont. Can.
Salt Of The Earth :
pchristman : From anything I heard of his history he was a all round great guy and a bit of a legend in the area as one of its first trappers and pioneers .
A friend now has a big fishing and hunting lodge where his original camp was and the lake trout are the camera model .
There is an old 48 Ford there in the bush as well so there may be that slim chance he defected to the bush in Canada from the homeland eh!
A friend now has a big fishing and hunting lodge where his original camp was and the lake trout are the camera model .
There is an old 48 Ford there in the bush as well so there may be that slim chance he defected to the bush in Canada from the homeland eh!
Mountain Pass
Joined: Jul 2003
Posts: 127
Likes: 0
From: Ypsilanti, Michigan
If you're planning on cooking any kind of venison as a regular steak, you can't cook it well done. It needs to be medium at the most, but medium rare is better. Being so lean is why it gets dry and tough. I like taking the backstraps, cut them 1/2 to 3/4 inch thick, fry in butter with some onions and a little garlic. Medium rare, and they're perfect. Add sides as you like.
deer meat
supposed to be running when smoking fish, in a eletric smoker . 
i thought about 150 degrees.