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post #11 of 43 (permalink) Old 10-15-2009, 11:23 AM
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Join Date: Oct 2008
Location: Atoka, Tn
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When I have someone say they don't like deer. I will sneak a few deer steaks in that I soak in beer and worcestershiresauce over night.


Nobody has ever gotten anything big done by being timid.
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post #12 of 43 (permalink) Old 10-20-2009, 10:25 AM Thread Starter
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Thanks guys I will try the saltwater method.
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post #13 of 43 (permalink) Old 10-24-2009, 12:39 PM
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Ha! I may try the beer and worsh method.
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post #14 of 43 (permalink) Old 11-02-2009, 05:16 PM
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Join Date: Oct 2009
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We can alot of deer meat using beef boulion, salt, pepper, and a slice of onion in each jar. The whole family loves it. Even the ones that swear they wont eat deer meat.
I use it for anything like beef and noodles, shredded and cooked with your favorite BBQ sauce, or just heat it up in the micrwave. I like it best the latter.
Oh Yeah, or shredded up in gravy over biscuts or potatos.
No gamieness at all.

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post #15 of 43 (permalink) Old 11-04-2009, 08:20 PM
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soaking in salt water overnight works well in my experience, with steaks anywhere from rare to medium is best, anymore than that tends to make the gaminess stronger and the meat tougher
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post #16 of 43 (permalink) Old 11-19-2009, 08:41 PM
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I soak all of the prepaired (trimmed of fat and membrane backstraps/roasts/steaks in salt water (heavy salt) let it sit for 10-15 minutes.... rinse, drain and repeat. Keep the water cold, and repeat until the water is not bloody. I also have stripped the steaks/backstraps thin, put it through the salt water rinse, and then cook it in sauted onions, garlic, and your spice of choice. I use the strips in stir fry, philly steak sandwiches... or with a light BBQ sause! It is my standby procedure for outstanding meals. I will try and post a few recipies soon.
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post #17 of 43 (permalink) Old 01-19-2010, 11:03 AM
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Join Date: Jan 2010
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I usually don't do anything with mine anymore but have used 1/4 cup of vinegar in ice water. set in frig or cooler overnite. this draws a lot of the blood out of the meat. You can also wash the meat in cold water and squeeze a lot of blood out but I think the more you do to it the more likely it will be tough. I like to get my tenderloin almost froze before cutting it and it's a lot easier than chasing that raw meat around on the cutting board. You can cook vension like you do beef........don't overcook it or it will get dry and tough. My wife can fix it so that anyone will eat it.......I've had people that have eaten wild game all their life and didn't know it was deer meat they were eating.
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post #18 of 43 (permalink) Old 01-19-2010, 01:32 PM
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Location: Oregon, Ohio
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ACS, I use the same process for canned deer it is awsome to say the least.
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post #19 of 43 (permalink) Old 01-19-2010, 03:01 PM
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Originally Posted by Hunting Man View Post
ACS, I use the same process for canned deer it is awsome to say the least.
to the best of my knowledge i've never had canned deer meat. i've heard of it being done. it would scare me to eat.
post #20 of 43 (permalink) Old 01-19-2010, 05:04 PM
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i take my deer meat and put it in a crock pot over night with beer and some special spices and when i get up the next morning i take and pour a bunch of bbq sauce i forget wat it is called and tear it up like pull pork. its sum of the best stuff ive tasted.
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