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Old 06-14-2008, 06:02 AM   #21
MSbrewer
 
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I suggest that you soak it in butter milk for 12 hrs...after...warm up some veg. oi; tp 325-350...coat deer steak in combination of flour, salt pepper na a little garlic salt....fry till light brown....Mississippi deer steak with tomato gravy and mashed potatos.. cant beat it

 
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Old 06-14-2008, 01:54 PM   #22
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Quote:
Originally Posted by MSbrewer View Post
I suggest that you soak it in butter milk for 12 hrs...after...warm up some veg. oi; tp 325-350...coat deer steak in combination of flour, salt pepper na a little garlic salt....fry till light brown....Mississippi deer steak with tomato gravy and mashed potatos.. cant beat it
Oof, no offense, but that sounds nasty.

 
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Old 06-14-2008, 04:15 PM   #23
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Originally Posted by wildwest450 View Post
Oof, no offense, but that sounds nasty.
A buttermilk soak is good for fried chicken too
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Old 06-14-2008, 05:07 PM   #24
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Overnight soak in this then grilled to medium rare. This is how I always do my venison steaks.

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Old 01-02-2009, 10:11 PM   #25
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I'm bumping this up because I now have two Venison Shoulders in my possesion..AND I don't know what to do with them...I should say I don't know how to cut the meat. My buddy said I could cut them for roasts or do with them whatever I want to.

SO how to I do this? I don't have a camera to take a pic of the meat...but they kinda look like boomerangs..I cant tell if they have bone or not, forming the"v" of the 'rang, but it feels like there is one "steak like" piece that sort of connects the bottom part of the ^ (kinda like the underline of the ^)

I hope that helps, but can someone talk me through this? Pictures would help...

One's in the freezer, but I got another one thawed that I'd like to cook this weekend...


Help!

This is the ONLY pic I could find...



1. Shoulder.

2. Neck.

3. Haunch.

4. Breast.

5. Scrag.
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Old 01-02-2009, 10:31 PM   #26
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#2 is neck?

 
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Old 01-02-2009, 10:41 PM   #27
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Quote:
Originally Posted by AZ_IPA View Post
#2 is neck?
BWAHAHA....you're right....That is weired...I have no clue where that was from. It was the only pic that mentioned venison shoulder...

LOL
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Old 01-03-2009, 05:44 AM   #28
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Shoulder screams for slow cooking -- here's what I'd do, and extremely simple yet tasty recipe.

put the shoulder, some quartered red potatoes, sliced carrots, and 1 quartered onion in a crock pot. Add 1 pkg of lipton onion soup dry mix (mixed with ~1/2 cup of beef broth). Maybe some garlic, red pepper, etc.

cook on low for 8-10 hours; and enjoy (if you want you can take out all the meat/veggies and thicken the sauce with a flour-water slurry).

You can't mess up the cut this way.

 
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Old 01-03-2009, 03:18 PM   #29
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The only deer roast I ever had that I actually liked was a neck roast cooked whole in the crock pot as described above. I always grind them into burger.


Here's another common recipe down here. I have never tried it, but know several that have.

Quote:
I inject them with Creole Butter marinade and put it in an oven bag with some pepsi/coke, carrots, potatoes, mushrooms..etc and bake at 250 for several hours.... it'll fall off the bone. I also do hams and shoulders this way as well.
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Old 01-03-2009, 03:21 PM   #30
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Quote:
Originally Posted by Aubie Stout View Post
The only deer roast I ever had that I actually liked was a neck roast cooked whole in the crock pot as described above. I always grind them into burger.


Here's another common recipe down here. I have never tried it, but know several that have.
Sounds great...but is there a recipe for the creole butter marinade?

My crockpot isn't big enough to hold one of these bad boys...So the oven bag is a great idea.
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