Need some good Deer recipes

[TowsonTiger22]

I have a bunch of deer in the freezer, and due to being a poor college kid, I rather use that then other meat. What are some decent recipes( I mostly use a Cuisinart electric grill for foods)?

[HellsBelle]

The best one I have uses a deer roast and is smoked on a smoker. You got one of those?

I also make a mean chili using 1/2 ground deer meat and 1/2 ground buffalo.

[callahan318]

Being in college myself, here is what I suggest:

Deer roast
Crockpot
Garlic
BBQ Sauce (whatever BBQ sauce you might like, even homemade)

and a day to cook it...

What can I say. I am simple.

[callahan318]

oh, and eating deer does not make on poor...or being poor does not mean eating beef is a better way to look at it.

I really like deer and elk.

Nothing wrong with eating something from the wild.

[BigSlick]

OK, you want some hella good venison recipe, here go one :

1 ham from a 2-3 year old doe
2 gallons buttermilk (yeah, buttermilk)
5 bunches a garlic
2 big onions
One bottle cumin powder
One bottle pasilla chile powder (or grind ya own)
One big bottle ground garlic powder (not granulated, dat a hose it up)
½ cup popcorn salt (not dat nasty ass butter flavor, just da plain)
Two cups a brown sugar
One medium size bottle of tabasco

Take da ham and fork da hell outta da whole thang, all over, don't miss any part of it.
Put it in a bucket big enough ta hold it
Cover wit da buttermilk, tabasco, cut up onions an smashed garlic
Refridgerate overnight (at least - two days is better)

Take outta da bucket an rinse off real good. Get all da buttermilk off for sure.

Pat dry wit paper towels an let come up to room temp or so.

Mix all da dry stuff real good, an rub all over dat meat, mashin it in ta all da holes from where ya forked it

Let it stand for about a hour.

Lay 3-4 strips a raw thick cut bacon right on top of it

Run it on a good offset smoker wit hickory an oak at 240 degrees or so until it hit about 185 in da center. It a take a while, so jus plan ta hang out an be cool da whole day. Put it on early. When it get ta 185 in da middle, yank it right damn now.

Take it off an let it rest for about 45 minutes with a loose foil tent on it

Slice across da grain an eat. Ya toungue a almost beat ya brains out tryin ta get it down ya throat fast enough.

It a work wit a roast too, jus back off on da heat a ya smoker to about 220-225 or so.

You can do it in da oven, but it ain't as good, still damn good, but witout dat hickory an oak, ya gonna be missin somethin

[killarbb]

i do believe i know what i am doing saturday

[mbradst]

Good venison recipe. Take one nice thick chunk of venison, preferably backstrap or tenderloin. Add fire. Eat.

[ASH]

Take a nice backstrap and cut it into chunks about bite size. Lay them all out on a plate. Sprinkle with your favorite spices(Garlic,Lawrys,ETC.). Buy some good thick sliced bacon and individually wrap each piece and place on scewers. Grill and enjoy! We call these Scooby snacks.

[Anvil]

Eating venison doesn't make you poor, eating ramen noodles every day for a semester makes you poor.

[Brass Nazi]

<------Does not buy ground beef for anything excepts hamburgers.

I love fixin':

Crock pot roasts

Deer tacos

Deer spaghetti

Deer tenderloins fried in butter and served with eggs and toast.

Deer swiss style steak served with potatoes, onions, and deer gravy.

[HellsBelle]

Eating venison doesn't make you poor, eating ramen noodles every day for a semester makes you poor.

It makes me skinnier. I HATE that Ramen crap! I'd rather go hungry!

[TowsonTiger22]

I'm in college. I'll eat whatever is put in front of me. And sometimes, the food/beer decision is very hard....

[MakeMineaP99]

I was never willing to lower my standards, life is too short to eat and drink crap.

[Brass Nazi]

Eating and drinking crap sucks!

[zdogk9]

Grabbed about a 4# bag of stew meat out the freeze,cut it up in 1" chunks. Browned in some extra virgin olive oil. Set it aside sauted some, onions, celery, and a few carrots just because. Tossed the meat back in diced a couple Scot's Bonnets real fine tossed them in too. stirred it all up. Let it simmer in its own juice for 15 or so. Dumped in a quart of beef stock and a bit of chikin stock was in the chilly bin. Cut a half dozen spuds up into chunks, tossed them in. Brought it to a boil, took it back to a simmer. Looks like this, now. Look even better in about two hours or so.
http://www.glockpost.com/forums/picture.php?pictureid=20&albumid=6&dl=1209773590&thumb=1