Deer Recipes
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By houndog - 3/1/2013 5:37:50 PM
My brother shot his first deer this past season and I was given quit a bit of meat. Butterflied steaks, loin, and ground up. I have made the ground into burgers (awesome), used it instead of hamburger in hamburger helper dinners and chili. What are some good recipes for the steaks though. I have grilled them plain and liked them, just looking for some other ideas you all like.
By Amish Amy - 3/2/2013 4:16:46 AM
couple ways we like the steaks.  I like to marinate them with  1/2 cup olive oil, couple tablespoons brown sugar and some teriyaki sauce not a lot  for about half hour  throw on a hot grill cook till med rare.    You can also put a small piece of beef fat on the grill to maker it smoke.  not a lot about an inch sqare piece cut in two.

For the loins pound them flat dip in milk and egg then put some seasoned bread crumps on them.  Push them right into them so they stick and fry in olive oil.  Pieces should be about a 1/4 inch thick when starting.  
By houndog - 3/2/2013 11:58:12 PM
Thanks Amy. Will try.
By Williamk8987 - 6/28/2013 12:46:16 PM
I like venison steaks seasoned with salt, pepper, or sometimes spicy.  Then grilled over a real fire or a charcoal grill.  For some reason I find venison tastes much better when cooked over real flames.
By DJfan - 6/29/2013 1:25:33 AM
I took about every veggie I had (cabbage, spinach, tomatoes, onion, leeks, zucchini, green pepper...), cut them into small pieces, added water, beef broth, tomato paste, sherry, rosemary, salt pepper, etc. and cooked in a large cooker overnight on low, with about four pounds of cubed deer steak.

It is insane.  You will love it.  Freezes good, and great leftovers.  Have it with homemade bread or corn muffins.
By ADJ - 10/21/2013 9:03:47 PM
Butter, Onions, Salt and pepper! Stove-top in pan... probly not the healthiest choice but is delicious.  
By CEG - 7/15/2016 3:32:18 PM
I make sure to cut the sinew off so the meat isn't so tough. Then I let it soak in orange juice. The acids in it will break down some of that toughness... Then add the marinade of my liking to it. I usually use a worshershire based marinade.