Meat processing?
 

CONGRATS Brother! Good lookin doe!

I butcher out the hams and seperate the various muscle groups. I make a whole roast of the round (roastin pan and moist), steaks out of the top sirloin and sirloin tip or sometimes filet out (sirloin tip) and layer in some stuffing and roll it back up tie it with string and put it on a roasting pan...Mmmm. The other muscle groups from the hams are all pretty good to make steaks/roast out of. Out of the shanks I just cut (cube) for chili/stew/sausage/burger, same as the neck. Or I take all that and the scraps and grind for burger/sausage. I make my own sausage and add equal parts of a Boston Butt pork section (for fat) to the venison with spices and salt and make pan sausage.

I've got some killer recipes for venison streaks for the back straps/sirloin if you want to get fancy...Venison Steak Diane, Venison Steaks with Rasberry or Cranberry Sauce, Venison Picatta....Dang I'm getting hungry! Guess I need to actually kill a deer this year :shock:

The front shoulders I just use for chili, stew, burger or sausage, or make an occasional pot roast out of the shouler (chuck meat). Want to get fancy with the neck/shoulder meat....try making Venison Stroganoff.....Gimme a fork!! A crock pot is excellent for shoulder as well as you can set it on low and let it cook all day with veggies.....(Starting to salivate like Pabloffs dog).

The flank I make fajitas/tamales out of, the ribs get barbequed.

Don't forget the liver and heart. Take the heart and filet it like the sirloin tip above...slide a filet knife into the ventricle and peel it out flat. You'll have a long flat piece of muscle. Scrape it and then sear it in a frying pan with butter on both sides for a minute. Lay it out again and lay on some cooked stove top stuffing, roll it up, tie it and put in a roasting pan for 15 minutes or so or place it back in the frying pan turning it till done.. Cut cross wise and put on some bread with brown mustard...MMmmm fried deer heart sandwiches!!!. The liver I do just like liver and onions. Some of the most overlooked eating on a deer in my opnion :D

Tomme has a killer Chili recipe...though he may safeguard it and not want to part with it :roll:

I'll type up some of the recipes and post em up....Put some new life into the ways you can really spruce up some dishes, especially if serving to folks who are trying it for the first time or those that complain venison is too "gamey" for their palate.

The only way you get to taste my chili is if you go hunting with me. Besides I can't provide you with all the "special" ingredients as most of you don't make your own homemade salsa nor drink Old Milwaukee beer. Those special ingredients along with one other "secret" one make my killer chili infamous, and highly in demand!

Now Charles, Bob (hogslayer) and I will be eating a batch of this at Kothe's pasture the last weekend of October. We'll be thinking of you guys.

Here's a few that are excellent to try;

Venison Steak Diane

Use steaks from the loin or sirloin tip.

3 tablespoons butter
1/4 cup chopped onion
3/4 cup beef broth or venison stock if you make your own or want to.
2 tablespoons red wine
1/4 teaspoon sugar
1 tablespoon fresh ground black pepper
4 venison steaks about 1 inch thick 6-8 ounces each
3 tablespoons butter (this is in addition to the 3 you need above)
1/4 cup brandy

Melt 3 tablespoons butter in medium saucepan over medium heat. Add onion. Cook and stir until golden. Stir in broth, wine and sugar. Cook until reduced by half.

Place pepper on waxed paper and coat venison on both sides pressing the pepper into the meat.

Melt 3 tablespoons butter in medium skillet over medium heat. Add steaks, cook to desired doneness, medium is preferred, turning once. Transfer steaks to heated platter, set to side and keep warm.

Remove skillet from heat and let cool slightly. Add Brandy and heat gently over LOW heat. Remove from heat and using a long wooden match ignite the Brandy and let stand until the flame dies.
Add onion and butter mixture to brandy. Heat to boiling, stirring constantly. Pour sauce over steaks and serve.

Baked Round Steaks.

Use butterflied steaks from the sirloin or tip 1" thick or from backstrap.

3 pounds 1" thick steaks
1/2 cup flour
2 teaspoons salt
1/4 teapoon pepper
2 tablespoons butter
3 tablspoons olive oil
3 tablespoons finely chopped onion
Brown Sugar
Catsup
Dried basil leaves
1/4 stick butter cut into wedges, enough for each steak
1/2 cup beef broth

Heat oven to 350*
Pound steaks to 1/2 thickness with meat mallet
On a sheet of waxed paper mix: Flour, salt and pepper
Dip steaks in flour mixture to coat both sides.
In large skillet melt 2 tablespoons butter and olive oil over medium-high heat.
Add coated steaks and brown on both sides, fry in batches adding more butter or oil as needed.
Place steaks in 12X8 baking pan.
Sprinkle with onion
Top each steak with 1 teaspoon packed brown Sugar and 1 teaspoon catsup. Sprinkle lightly with basil and dot with butter wedge.

Add beef broth to drippings in skillet used to brown the meat, cook for about a minute over medium heat and stir to loosen any browned bits.
Pour over steaks in bakin pan.
Cover tightly with foil and bake for about 45 minutes.
Should meat appear slightly dry after 45 minutes add some more broth and bake uncovered an additional 10 minutes until browned on top. **Some ovens cook faster then others, so the additonal broth may be needed.