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  More bootie than waist!
Posts: 18425
    
Location: Riding Crackhead. | I'm not into wild game but my son loves to hunt especially deer. He gets most of it made into deer sticks but we have some "chops" according to the package. What the heck is it and what do I do with it to make it edible. I should say edible to a pork and beef girl. I think I heard my son mention they were from the loin?
OK so someone help a girl out and tell me how to fix these bad boys. |
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 Undercover Amish Mafia Member
Posts: 9991
Location: Kansas | ahhhhh step into my kitchen my dear LOL.
I normally thaw my deer meat, soak them in liquid smoke (hickory) for 24 hours along with a few other spices I like. Warm up the grill and then let them cook!
Best thing to do is run cold water once the meat is thawed, and squeeze the blood out of the meat, rinse with cold water and do it again. |
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 Horsey Gene Carrier
Posts: 1888
Location: LaBelle, Florida | season, flour and fry like pork chops...... yummy |
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Expert
Posts: 1549
Location: Southwest Louisiana | I never even ate deer meat until last winter when my husband got his first. I was never a fan of wild game either. But the way he does it when he gets a deer (he's shot several at this point) is he buys some beef and processes the deer 50/50 deer/beef. This takes that game taste out and makes the meat last a lot longer. It's a little pricy doing it this way, unless you've got a calf, but to me it's worth it because me and the kids actually eat it like this, lol. |
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 Veteran
Posts: 224
Location: Southern OK aka God's Country | We either chicken fry them or smoke the loin and finish it off in the oven. Since they are already "chops" I would pound them out thin, soak them in milk overnight to take out some of the "game" and then chicken fry them as you would a regular cube steak. With a whole loin, we wrap them in bacon and smoke them. |
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 Elite Veteran
Posts: 816
| if the bone is in, I would recommend that you debone it if you want to minimize the gamey taste. You can also soak in buttermilk to remove the gamey taste. What's your favorite way to cook a steak? Treat the meat the same. We marinate and grill ours, I will wrap the loin in bacon and sear both sides in butter (use a cast iron skillet if you have one) and then put in oven for 2-3 minutes to finish cooking, You can cut into 1/2 inch pieces and batter and fry then make a gravy for them with mashed potatoes. |
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Expert
Posts: 1488
| hoofs_in_motion - 2013-12-05 4:15 PM
ahhhhh step into my kitchen my dear LOL.
I normally thaw my deer meat, soak them in liquid smoke (hickory) for 24 hours along with a few other spices I like. Warm up the grill and then let them cook!
Best thing to do is run cold water once the meat is thawed, and squeeze the blood out of the meat, rinse with cold water and do it again.
so you're a fan of wild card board?
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Undercover Amish Mafia Member
Posts: 9991
Location: Kansas | DD2012 - 2013-12-05 4:20 PM hoofs_in_motion - 2013-12-05 4:15 PM ahhhhh step into my kitchen my dear LOL.
I normally thaw my deer meat, soak them in liquid smoke (hickory) for 24 hours along with a few other spices I like. Warm up the grill and then let them cook!
Best thing to do is run cold water once the meat is thawed, and squeeze the blood out of the meat, rinse with cold water and do it again. so you're a fan of wild card board?
Yep I am |
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 Vodka for Lunch
Location: Lala Land | It makes good jerky! Otherwise, I'm not a fan really. |
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Elite Veteran
Posts: 816
| I forgot to add that the silver skin is very important to get removed. If the butcher has left any on it you should remove it before cooking! That will give a nasty flavor when cooked. The blood isn't that big of an issue on taste. It doesn't really give off a gamey flavor when cooked, in my opinion of course!!
Edited by JRC 2013-12-05 4:30 PM
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | I knew I could count on you guys. Keep the ideas coming guys! I'm headed out to do chores before it gets dark and I'll check back.
I forgot to mention these are already deboned it looks like. I'm just thawing them now. |
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 Expert
Posts: 1898
| If you don't like the gamey flavor soak them in milk for at least 24 hours. Some deer are much gamier than others, you'll know when you open the package if it's gamey or not. Older deer and bucks in the rut tend to have the gamey smell and taste.
I don't normally soak mine in milk unless I open the package and the gamey smell makes me want to gag but either way I always marinade it in 1/2 water and 1/2 soy or terriyaki(sp?) sauce, add onion powder, dried garlic and red peppers, coarse ground pepper and a little liquid smoke, marinade for at least 12 hours and either BBQ or fry them in olive oil. YUMMY!
If the chops are cut in 1" medallions, cut them in half. Cook it on a low heat until the chops are cooked all the way through. "Pink" venison will retain the gamey flavor no matter what you do to it!
ETA: Make sure to remove all the fat and connective tissues from the meat! If it is not red colored get rid of it! That is the main source of gamey flavor!
Edited by cyount2009 2013-12-05 4:33 PM
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 Balance Beam and more...
Posts: 11493
Location: 31 lengths farms | My fiancé made Chili Verde with it a few weeks ago, best stuff ever! |
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Expert
Posts: 1561
| If your deer meat is "gamey" tasting its one of two things. The deer wasnt properly handled after it was shot or you are over cooking it.
Just plain chops on the BBQ cooked as rare as you will eat it is great, add some potatoes and gravy with some green beans and its all over.
Another good way is to cut it in cubes and stuff a jalapeno in it then wrap the entire thing with a piece of bacon and BBQ it like that. I stick a bunch of the pieces onto one skewer to hold the bacon in place and make it easy to cook all sides.
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Expert
Posts: 1561
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Expert
Posts: 1561
| This is what youre looking for, but add a jalapeno or serano pepper.
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 Firecracker Dog Lover
Posts: 3175
| Good Lord, I don't mind pink in my meat but that thing above wrapped in bacon is still grunting in the woods with his lip in the air! |
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 Saint Stacey
| I agree that you need to de bone and get all the fat off. That's what makes deer gamey. We use Coke or balsamic vinegar, fresh garlic, pepper and basil. Fry in olive oil. Coke takes the gamey out and helps tenderize it. Or the balsamic vinegar does the same. I usually cut it into chunks and serve it over wild rice and brown gravy. Sautéed mushrooms also go well. I also throw almonds in sometimes. |
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 A Somebody to Everybody
Posts: 41354
Location: Under The Big Sky Of Texas | brlraceaddict - 2013-12-05 5:17 PM Good Lord, I don't mind pink in my meat but that thing above wrapped in bacon is still grunting in the woods with his lip in the air!
Oh I dont like that much pink either  |
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 Elite Veteran
Posts: 1117
Location: MI | MMMMM I looveeee backstraps and tenderloins .. although I'm not much help. I usually shoot it and my boyfriend cooks it! haha When he gets one he'll probably still have to cook it. But anyway, lots of great advice. Enjoy! |
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