We at KBRX have been enjoying seeing your trophy pictures this deer season, and we can’t wait for more. Keep sending them to scott@kbrx.com or text to 402-336-1612. Beyond the rack, the real reason for hunting is the meat. Here are my top 5 recipes to make with your fresh meat. I do want to put a call out for your hunting stories (please make sure they are legal!) If I get enough, I’d like to publish some after deer season is over. Email them to kbrxdoghouse@gmail.com. Good luck this week and weekend!
5. Canned Deer
This is great for those of you who are always on the go and the occasional I forgot to take anything out for supper (definitely me, a lot). Canned deer meat is great for throwing into about any recipe when you need to add some protein.
Easy Canned Venison (https://www.allrecipes.com/recipe/117537/easy-canned-venison/print/?recipeType=Recipe&servings=4&isMetric=false)
Prep: 15 mins Cook: 1 hour 15 mins Ready in: 5 hours, 30 minutes
Recipe By:EWEDIN31
“Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.”
Ingredients
1 pound cubed lean venison
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon minced garlic
4 slices onion
1 tablespoon minced green bell pepper (optional)
Directions
- Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
- Place jar into a pressure canner filled with water according to manufacturer’s directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
- Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.
4.Venison Schnitzels
I haven’t actually had schnitzel, but a coworker suggested this to me not long ago, and I plan to make this if (hopefully when) my husband gets his deer this week.
Venison Schnitzel- (https://www.allrecipes.com/recipe/45597/venison-schnitzel/?internalSource=staff%20pick&referringId=667&referringContentType=Recipe%20Hub)
“I don’t have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), ‘hanging and aging’. I still make it when the opportunity presents itself.”
By Clint Wigen
Prep: 30 mins Cook: 25 mins Total: 55 mins Servings: 4
Ingredients
2 pounds venison tenderloin
¼ cup vegetable oil
2 teaspoons bacon drippings
¾ cup all-purpose flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg, lightly beaten
2 tablespoons milk
1 cup dry bread crumbs
½ cup crushed buttery round cracker crumbs
2 tablespoons lemon juice
Directions
Step 1: Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.
Step 2: Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.
Step 3: Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.
Step 4: Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.
3. Deer Chop Hurry- https://www.allrecipes.com/recipe/34384/deer-chop-hurry/print/?recipeType=Recipe&servings=4&isMetric=false
Another one I haven’t tried, but I want to cook this up, slather it on some bread or biscuit and chow down.
Recipe By:Jorin
“I personally am not a big fan on wild meat BUT my husband is! With this recipe it doesn’t taste ‘gamey’ at all. It’s very tender as well. I even go back for seconds!”
Ingredients
2 pounds deer chops (venison)
1 cup ketchup
1/2 cup water
1 medium onion, chopped
1/2 cup packed brown sugar
1 (1 ounce) envelope dry onion soup mix
Directions
Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.
2. Stuffed Venison Backstrap
The backstrap is the most tender part of the deer, and my dad rightfully calls it “candy”. Holy mouth watering!
Stuffed Venison Backstrap (https://howtobbqright.com/2018/05/10/stuffed-venison-backstrap/)
Author: Malcom Reed
Ingredients
1-2 Whole Venison Backstraps (loin)
8oz Cream Cheese
8oz Baby Portabella Mushrooms chopped
¼ cup Crumbled Bacon (about 6 slices)
1 small Yellow Onion diced
2 Tablespoons Bacon Drippings
½ cup Flat leaf parsley chopped
2lbs Bacon
2 Tablespoons Killer Hogs AP Rub
2 Tablespoons Killer Hogs The BBQ Rub
Instructions
- Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350⁰. Add your favorite wood to the hot coals for smoke flavor. In the pellet grill I use a combination of Pecan, Oak, and Cherry cooking pellets.
- To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat. Add to room temperature cream cheese. Fold in crumbled bacon and parsley.
- Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
- Season with AP rub and stuff with cream cheese mixture.
- Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
- Place each backstrap on a wire cooling rack and set on the smoker.
- Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
- Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.
1.Fried Deer Meat
Austin made this for supper last night and it was SO good. I use a sauce no matter what I’m eating, and I dipped it in Heinz 57.
Fried Deer Meat Recipe (https://fantabulosity.com/how-to-cook-deer-meat-fried-steak-tenderloin-backstrap/#wprm-recipe-container-22285)
How to Cook Deer Meat: Fried Steak, Tenderloin & Backstrap Recipe… a midwest “favorite,” to make in our “neck of the woods,” down home.
Prep Time1 hour Cook Time 6 minutes Resting Time1 hour Total Time1 hour 6 minutes
Author Jessica Burgess
Ingredients
1-2 pounds deer meat tenderloin and/or backstrap, sliced in to 1/4 inch slices
2 Tablespoons salt for soaking
2 Tablespoons salt for flour breading + additional to taste after fried
2 cups water
3 cups flour
3 cups vegetable oil
Greek seasoning optional
Instructions
- In a bowl, mix together water and 2 Tbsp salt. Soak sliced deer meat in saltwater overnight if you’re able, or at least an hour.
- Heat vegetable oil in a skillet over medium heat to 325 degrees. (My favorite to use is my Lodge Cast Iron Skillet )
- Remove deer meat from the refrigerator, and discard saltwater
- Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah… that wasn’t too shabby. So it’s up to you!)
- Mix flour and 2 Tbsp salt, in a ziptop bag or a separate bowl/plate for coating
- Coat deer meat in flour/salt mixture
- Place the coated deer meat pieces into the heated vegetable oil. (To test oil’s temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it’s ready. However, be careful not to get the oil too hot, so it doesn’t splatter and burn you when adding the deer meat.)
- Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
- Cook on the alternate side until cooked through and there is no sign of undercooked meat. (We’ve been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired “crunch,” you prefer.)
- Inside of fully cooked meat will be gray/brown, with no sign of red.
- Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
- We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor!
