We recently ran out of venison, didnt need to get a deer last year but this year was time to restock the freezer. We got a couple bucks this year, one in bow and one in rifle. I usually get a good 2 years out of our venison when freezing. We process our own and use freezer paper, prewrap the meat in saran wrap for added protection. We’ve shot 8 bucks since 2017. Two were 2.5 years old and the rest were 3.5 years to 5.5 years old.
I had forgot about the heart in the fridge from my sons deer from last friday. I have no clue how long it’ll last in a 35 degree fridge. So, unsure as i was I decided to slice it up for some heart jerky for dog treats… but after seasoning it and seeing the meat appeared to be good and smelled fine I may be eating it for myself!
marinade for 24 hrs in pineapple juice with the rings on top the meat (flip after 12 hrs)
Mix Garlic Pepper, Lemon Pepper, Onion Powder, Cayenne Pepper, and Tony’s (or cajun) each part 20%
glaze honey all around meat and sprinkle on your seasoning mix all around.
Put a catch foil pan underneath
smoke at 225-250 degrees on the Webber kettle grill until center is desired temp, then sear for a min or 2 on each side… My desired temp is 130 then after searing it hits 140 ish… bast the top with what was caught in the foil (most of it may be stuck to the foil)
Family of 5 with daughters that are 11,9, &6. I say 75% of what we eat is something I caught on a pole or shot with bow.
We get as many steaks as we can from any deer or elk I harvest. Then we get some burger. We usually keep some without fat and have some with fat added for making burgers. After years of monkeying around with adding bacon and such, this is just the easiest way for us.
Burger without fat is used in chili, spaghetti, burritos and for sloppy joes. Tacos occasionally but we rarely make tacos with ground meat. It’s usually with steak or chicken.
Then after first deer or elk (on years im lucky) we will get as many steaks as we can then turn remaining meat into specialty items like snack sticks, brats & sausage. All of this is eaten throughout the year and is super handy for camping.
100% agree that a venison steak should be rare for best results. Our preferred way of cooking is thin slices into hot cast iron very quickly. That is also always how we cook back straps.
Other steaks we will sometimes marinade and throw on traeger than sear. That can be good.
Lately I have been throwing them on black stone for a minute in a half per side and then throwing on plate and allowing garlic butter to melt on them before cutting and serving.
Was lucky enough to draw a moose tag this year and harvest a bull and photo below is from the black stone method I mentioned.
yea i found a venison burger recipe before and doctored it up a bit
diced onions nad pepperjack cheese, added eggs, ritz crumbs, bbq sauce, garlic pepper, Tonys and lean venison burger all mixed up and toss it on the grill!
And slapped on some spinich and Hellmans mayo before they started added bioengineered ingredients.
Funny thing is they still advertise as “Real Mayo” lol
