Wild Game Cooking? - Page 3

cowgirl · 02-26-2013, 08:55 PM

Quote:

Originally Posted by Smoking Westy

Obviously you've never had a corn fed Illinois whitetail, everyone knows they taste the best...

lol I bet they're tasty!! Sometimes friends bring home corn fed Kansas deer. The fat layer on those deer amazes me!

Cherrywood · 02-26-2013, 10:19 PM

Quote:

Originally Posted by Smoking Westy

Obviously you've never had a corn fed Illinois whitetail, everyone knows they taste the best...

^^^^^This^^^^^

flyingbassman5 · 02-26-2013, 10:30 PM

Quote:

Originally Posted by Smoking Westy

Obviously you've never had a corn fed Illinois whitetail, everyone knows they taste the best...

Nah...

Missouri Soybean fed, dropped where it stands doe, shot at 120 yards with a 30/30 using synthetic tip rounds. That's the high quality stuff right there!! Haha!

In all seriousness though, any one else try deer heart?? Omg....best stuff on the planet!

Grain Belt · 02-27-2013, 11:05 AM

Flyingbassman,

I remember a venison cook you posted on that killer vitage coleman a while back!

I enjoy venison heart myself. I have had it fried with onions, battered and fried, cleaned, parboiled, then stuffed and baked, and even pickled. I thought the pickled was strange but good. I heard my dad and uncle reminissing about the pickled heart their aunt made for second weekend of hunting when they were boys. I surprised them at deer camp with some after I found a recipe. They were floored and said it was as good as the long-gone aunts.

How do you like to fix your heart?

frognot · 02-27-2013, 12:19 PM

Quote:

Originally Posted by flyingbassman5

Nah...

Missouri Soybean fed, dropped where it stands doe, shot at 120 yards with a 30/30 using synthetic tip rounds. That's the high quality stuff right there!! Haha!

In all seriousness though, any one else try deer heart?? Omg....best stuff on the planet!

Got an Arkansas doe a couple of years ago that must have been living in a neighbor's soybean field. She was huge with the biggest fat layer i've ever seen on a deer & she was the tastiest meat i've ever had.

We soak the heart in salt water for a day then slice it, tenderize it with the jacquard then soak in milk, batter with flour with S&P in it, then chicken-fry it & serve with white gravy (the same way my wife does backtrap, except she doesn't soak the backstrap in salt H2O).

Smoking Westy · 02-27-2013, 12:52 PM

Cherrywood - I just realized we are dang near neighbors...I'm over in Bloomington.

Here is my late season doe...all 180 lbs of her!

The backstraps, inner loins and roasts from this girl were some of the best I've had.

I'm glad someone brought up cooking the heart, this is something I've always wanted to do but just haven't had the knowledge on how best to prepare it.

Any tips and tricks would be great - cherrywood - hope this isn't a hijack.

flyingbassman5 · 02-27-2013, 01:26 PM

I usually clean it, slice it, then season with a little salt and pepper and sometimes a little bit of steak seasoning. Cook over medium high heat in a pan until medium rare. I've overcooked it a few times like that and it just becomes too tough. Cook it just enough to be edible but is still juicy red.

cowgirl · 02-27-2013, 01:27 PM

Great looking doe Smoking Westy! I have a heart or two in the freezer... looking forward to trying some of these recipes.

Mason Dixon Bowhunta · 02-27-2013, 04:12 PM

Quote:

Originally Posted by Smoking Westy

Here's is my late season doe...all 180 lbs of her!

That is a horse.

Eric1977 · 02-27-2013, 06:01 PM

I have not tried actually smoking venison. But I have grilled with gas or lump and wood. Either way my favorite thing to do is marinate steaks, tenderloin, back straps, etc for a few hours in a simple marinade.

In a ziplock I throw in (everything to taste):
Chopped garlic
Ground pepper
Sea salt
Fresh rosemary with the leaves stripped and rough chopped
1/4-1/2 cup of olive oil
1/4-1/2 of a decent red wine.

It sure has ruined me for anything else with venison!

dadsr4 · 02-27-2013, 09:57 PM

From the Aussie BBQ Forum
Game
Use for Recipes only - Rabbit, Croc, Emu, Wombat, Brown Snakes, Kangaroos etc.
Also include recipes for Galahs, Pigeons and Roadkill
http://www.aussiebbq.info/forum/view...3fc13c8e714188

Cherrywood · 03-02-2013, 12:02 AM

Quote:

Originally Posted by Smoking Westy

Cherrywood - I just realized we are dang near neighbors...I'm over in Bloomington.

Here is my late season doe...all 180 lbs of her!

The backstraps, inner loins and roasts from this girl were some of the best I've had.

I'm glad someone brought up cooking the heart, this is something I've always wanted to do but just haven't had the knowledge on how best to prepare it.

Any tips and tricks would be great - cherrywood - hope this isn't a hijack.

No worries, Westy. Very nice doe! I had a pretty poor season for deer numbers. I took one doe with the smokepole, got shut out with the bow.

Thanks to everyone for the suggestions. Much appreciated.

02-27-2013, 12:52 PM	#36
Smoking Westy Full Fledged Farker Join Date: 06-10-12 Location: Bloomington, IL Downloads: 0 Uploads: 0	Cherrywood - I just realized we are dang near neighbors...I'm over in Bloomington. Here is my late season doe...all 180 lbs of her! The backstraps, inner loins and roasts from this girl were some of the best I've had. I'm glad someone brought up cooking the heart, this is something I've always wanted to do but just haven't had the knowledge on how best to prepare it. Any tips and tricks would be great - cherrywood - hope this isn't a hijack. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" Last edited by Smoking Westy; 02-27-2013 at 04:58 PM..

02-27-2013, 01:26 PM	#37
flyingbassman5 is one Smokin' Farker Join Date: 11-26-12 Location: Saint Louis MO Downloads: 0 Uploads: 0	I usually clean it, slice it, then season with a little salt and pepper and sometimes a little bit of steak seasoning. Cook over medium high heat in a pan until medium rare. I've overcooked it a few times like that and it just becomes too tough. Cook it just enough to be edible but is still juicy red. __________________ 18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS

02-27-2013, 01:27 PM	#38
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Great looking doe Smoking Westy! I have a heart or two in the freezer... looking forward to trying some of these recipes. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

02-27-2013, 09:57 PM	#41
dadsr4 is one Smokin' Farker Join Date: 02-08-10 Location: Howell, MI Downloads: 1 Uploads: 0	From the Aussie BBQ Forum Game Use for Recipes only - Rabbit, Croc, Emu, Wombat, Brown Snakes, Kangaroos etc. Also include recipes for Galahs, Pigeons and Roadkill http://www.aussiebbq.info/forum/view...3fc13c8e714188 __________________ Two Weber daisy wheel kettles A: 1979 P: 1993

02-27-2013, 11:05 AM	#34
Grain Belt Full Fledged Farker Join Date: 11-11-09 Location: Northern MN Downloads: 0 Uploads: 0	Flyingbassman, I remember a venison cook you posted on that killer vitage coleman a while back! I enjoy venison heart myself. I have had it fried with onions, battered and fried, cleaned, parboiled, then stuffed and baked, and even pickled. I thought the pickled was strange but good. I heard my dad and uncle reminissing about the pickled heart their aunt made for second weekend of hunting when they were boys. I surprised them at deer camp with some after I found a recipe. They were floored and said it was as good as the long-gone aunts. How do you like to fix your heart?

02-27-2013, 06:01 PM	#40
Eric1977 Is lookin for wood to cook with. Join Date: 01-23-13 Location: Frankfort, KY Downloads: 0 Uploads: 0	I have not tried actually smoking venison. But I have grilled with gas or lump and wood. Either way my favorite thing to do is marinate steaks, tenderloin, back straps, etc for a few hours in a simple marinade. In a ziplock I throw in (everything to taste): Chopped garlic Ground pepper Sea salt Fresh rosemary with the leaves stripped and rough chopped 1/4-1/2 cup of olive oil 1/4-1/2 of a decent red wine. It sure has ruined me for anything else with venison!