Deer possibly an Elk

dougcrann · October 2015

Neighbor or bought a tag to hunt in Idaho. If we understood his wife it allows Deer and Elk. His wife, Taylor, recently had a pacemaker installed. My wife, Ernestina, has been helping her out. Jim is,planning on giving us some meat. Neither one of us is big on game meat. Last Venison Jim gave us we passed on to a neighbor. Any suggestions on how to cook this would be greatly appreciated.

RedSkip · October 2015

Brine solution will help pull the gamey-ness out of the meat, as well as cutting it thin. If it's burger mix with pork or ground beef, and season it well.

tamu2009 · October 2015

depends on what part it is. If it's the backstrap, I love to wrap in bacon with a sliver of jalapeno or butterfly it and chicken fry it.

fishlessman · October 2015

cross your fingers for an elk, its alot milder for my tastes. he is going to want the backstrap off the deer, unfortunately thats the piece you want as the gamey flavor is not as pronounced.

badinfluence · October 2015

If doing a roast try soaking it in Coke before cooking. Helps remove the game taste also. How long are you leaving it hang? Makes a huge difference in flavor also.

leemschu · October 2015

I find that hickory smoke covers a lot of the gamey taste up and some dizzy pig game on. Cooking it whole like a roast or slicing for steaks is always good. It was good enough we told my wife's sister that it was beef. She still doesn't know and hasn't questioned it.

Focker · October 2015

badinfluence said:

If doing a roast try soaking it in Coke before cooking. Helps remove the game taste also. How long are you leaving it hang? Makes a huge difference in flavor also.

Couldn't agree more here Lar. Region(diet), where it was shot, time down/tracking, field dressing, aging, processing, all make a huge difference with end product from field to table. One buddy just takes his deer to the local "deer processor" for lack of interest/convenience/laziness, then b!tches when he gets deer hairs and tough fat in his grind. Cousin, brother, age their deer, depending on age from a few days to a week......I'm grateful to be taught the right way.

My brother got a doe first day of archery season Oct 1. Removing the silverskin, fat, and even the lymph node in the legs are important. Most don't know, or take the time. It took us several hours to do this in two steps. Not soaking the meat in ice water after processing, using a torch as needed to singe hair, minimal water. During the warmer early season we quartered and put in rubbermaid tubs in the beer fridge. Steaked up a backstrap Monday night, seasoned with salt and pepper, grilled for a min per side to rare/med rare. Wish I had the camera, it was epic.

The overpowering marinades, rubs, injectons, etc etc are all unnecessary and a complete waste, when done right. And I actually prefer wild venison over beef following these techniques. But then again, I'd take a proper Berkwood pork chop over beef too.
Here, deer loins and backstraps are kept whole, and intact. Everything else gets run through the grinder. Unless you can confirm you have a loin or backstrap, I would suggest grinding it to use for various dishes.

So many don't have a clue about processing and preparation for the table. Then complain about the "gaminess", and give it away to family, friends, neighbors.

Deer possibly an Elk

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