The Five Days of Deer.

[Greasy B]

Your FIL is impressive Mitch. I always say food is too precious to waste but that's taking it to another level. Bro and I put up two button bucks last weekend, more than enough for us. 

[MOPanfisher]

Mitch, you GIL would starve a good yard dog to death with that process.  But I bet that stir fry is dang good.  I am not sure if there is a wrong way to do stir fry, if it has stuff you like and is tasty I say it's done well.

[Mitch f]

2 hours ago, Seth said:

I'll see if dad will share his recipe with me. He doesn't smoke his and it is one of my favorites.

Mitch, how does he do his stir fry? I make a lot of venison stir fry and always curious as to what sauces and blends other people use. Heck, I don't even know if I am technically cooking it right, but it sure does taste good. Here is what I do.

I heat up olive oil or butter in a skillet and throw in  sliced bell pepers and onions for a few minutes and then throw in some sliced mushrooms. I'll season them with a little garlic salt and black pepper while cooking and remove. Next, I throw in thin slices of venison for a minute or two until they are browned on each side. I'll throw the veggies back in and add in my sauce (3 parts soy sauce, 2 parts oyster sauce and 1 part sesame oil) and stir it around until everything is hot and then serve it over a bed of rice.

I really don't know what he puts in there but it's usually very ?!!

[jdmidwest]

This is how I make my Summer Sausage.  No casing or smoker needed.  You could smoke it if you wanted to for added flavor.

Summer Sausage

2   lb Ground Deer Meat ( can use 50/50 deer and beef or pork)
2   Tablespoon Morton Tender Quick Salt (Buchheits or Roziers have it)
1/2 Teaspoon Mustard Seed
1/2 Teaspoon Ground Pepper
1   Teaspoon Garlic Powder
1   Tablespoon Whole PepperCorns
1   Tablespoon Sugar
1   Teaspoon or more Red Pepper

Mix all well, I mixed all spices in a measuring cup and kneaded into ground meat a little at a time.  Tear off 2 foil strips about a foot long
and shape 1/2 of the meat on each in a roll.  Non Stick foil works great here, shiny side into the meat.  You can roll each stick after you form
it to make a good sausage stick.  Refrigerate for 24 hours and meat will set up.  Tender Quick cures it.

Remove foil, place on flat sheet and bake for 1 hour at 300 degrees.  Let cool on cookie rack and wrap for freezer.

 

[Johnsfolly]

JD

If I ever get some venison this season will have to try out your sausage recipe. Thanks for sharing. We usally make a sweet italian style sausage with 70 to 20 deer and pork mix. Than we fill lamb casings or leave as bulk sausage for sauces or chili.

[Johnsfolly]

Mitch

 Thanks for sharing what your FIL does with his deer meat. I always like to see how different cultures handle their food stuffs. I would like to have seen his processing live. Sure I would learn a lot. Feel kind of wasteful in my deer handling now eventhough I feel that we get a lot if the meat from each deer.

[jdmidwest]

It started over again yesterday with this nice little 8 pointer.  I have the week off celebrating my first year of cancer free.  I have plenty of time to work this one up.