What is your favorite cut of venison?

Sheesh. Glad I cut up my own meat. I'd hate to have missed out on all those "poison glands" over the years.

One recipe I like, is either backstrap or a clear chunk of hindquarter. Slice it thin (3/8 inch or so), marinate in Yoshidas for 1/2 hour or so, then either grill or pan sear it.

Cook it fast and hot and it will be very tender. You can tell when they're done because the slices go from floppy to a a bit stiff just when they're ready to pull off the heat. They'll be done, but not dry.
 
zero gamy taste
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If you say so? Never tasted vension that was not gamy. It is instantly identifiable as being deer meat for me. I eat it. I just don't love it. My deer get hung in a cooler for a week and then are cut up by butcher. I field dress them myself immediately after shooting.
 
Uniquely venison and gamey are 2 very different situations.
A bull that got away from the slaughter house folks was found and caught by a bulldog and the butcher pen folks refused to charge the owner. Instead they insisted on buying another head of beef and butchered it charging the regular pound price. They killed the first bull and ground the whole thing and gave the meat to certain customers as dog food meat. Their reasoning was the meat would be "GAMEY" from the chase and battle with the bulldog. Many things contribute to GAMEY flavor diet, gutting, curing, and sex of the animal as well as the possible testosterone and adrenaline release. I have had corn fed michigan deer that were shot while at rest in the head and they tasted very mild and not far from beef.
Brent
 
Backstraps :D

Here is my favorite venison recipe, it is definitely worth a look. It is from the KyAfield TV show. The flour really adds alot because it is seasoned flour.

http://www.youtube.com/watch?v=FIEk2L7sVOo

Yum-Yum!!
sniperer.gif
Go get'em!!!
 
If you say so? Never tasted vension that was not gamy. It is instantly identifiable as being deer meat for me. I eat it. I just don't love it. My deer get hung in a cooler for a week and then are cut up by butcher. I field dress them myself immediately after shooting.
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I don't trust the butcher. I may be a control freak, but I want to handle every aspect from shot to cooking.

Uniquely venison and gamey are 2 very different situations.
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I concur. I find venison to have a slightly "richer" taste than beef. When cooked quick as to preserve the precious fat and moisture in the venison it has a very similar texture to beef.

I rule of thumb is to get every tiny bit of fat and sinew or any connective tissue of the venison. Let it acclimate to room temp before cooking. If it's chicken fry, pound it nice and thin with a meat hammer. If it's any kind of grilling; wrap in bacon and cook it FAST and medium rare.
 
My single most favorite cut.... Doe Antelope Tenderloin.
Bucks aren't bad, but does are even better.



22-rimfire :
The gaminess you're getting is probably the amount of time you let your deer hang, and the way your butcher handles the meat.
Other than hormones that can add undesireable flavors, the problem with game animals is the fat. The fat holds 90% of the flavors that most people dislike. Trim all the fat you can, and the animal tastes much, much better. If the butcher isn't doing this, he's just tainting good meat with the 'trash'.

That's one reason people love the 'straps and loins' so much... They have almost zero fat content.

As for 'hang time'... everyone has their own opinion. However, from a chemical standpoint, you should only let your game animals hang long enough to come out of Rigor Mortis. If you let them hang any longer, the fatty tissues start to break down and release their flavor and enzymes into the muscle tissue. Fat breakdown is good for beef and several other types of animals. But, it is not good for game animals. The whole reason for trimming fat is to avoid the potent flavors in it. Letting the fat break down and seep into the meat defeats the trimming. As soon as Rigor has passed, butcher that deer! ;)
 
Neck Roast

I personally like neck roast baked with strips of bacon and lots of onions. One can also add A pack of onion soup mix for extra flavor. Sometimes I add Carrots,potatoes,celery, garlic and green peppers.
 
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