Yessir, we go through about 4 a year

My family kills at least 8 deer per year and it all gets consumed way before the next season is to start. I process all of the meat into a variety of link sausage, pan sausage, hamburger, chili, jerky, steak, roast, etc. We eat it grilled, fried, stewed smothered, etc., many a ways to cook it up. I mix beef fat with my hamburger and chili grind and my family prefers it over the ground meat from the grocery store.

Yes I love back strap and tenderloins grilled. Had the wife dice up a roast and made chili, use the ground meat for many things and of course whatever I have made into sausage links or summer sausage

I need to find a good recipe for making a pot roast or stew.

We like it as chicken fried steak, in chili, spaghetti and stews.

Grew up on venison and rabbit. First time hunting myself was last year. Chicken fried backstrap was fantastic, lots of homemade jerky was a crowd pleaser for sure, and made a darn good stew out of the last of the meat this past weekend. I love it, the wife loves it, friends and family will always be happy to get jerky.

I recently tried Axis butterfly cut country fried just until it got crispy. I can�t think of anything I�ve eaten that�s better than that. Venison done the same way is almost as good but easy to beat. Yeah, venison won�t perish in my freezer.

We really like it too. On the grill for us, med rare on the rare side. Use ground for chili, spagetti, tacos, soups.
Grandkids now like it too so we are out. Oh well, more opportunities will come!

I like venison, especially pounded and in gravy, but can't afford it. I have a very small acreage, just enough to raise and slaughter a couple of mostly grass-fed steers every year. For about $2500, I can put nearly 1000 pounds of beef in the chest freezers. The last two years I hunted I put a buck and a doe into the freezer. That yielded about 75 pounds of finished meat... for the money I spent, that's about $13 per pound.

Recreation is a different story, but still expensive. I haven't been able to find a decent lease, within reasonable travel time from the Austin area. that is affordable for the recreational aspects of hunting. For a few years, I had a lease in east Texas near Nacogdoches but it was a 4+ hour trip so I could only go a few times a year. I decided it wasn't worth the time and money and just eat beef. We are still eating steaks, roasts, and ground from last December's processing.

I enjoy the time in the woods, but I can do that closer to home if I'm not carrying a rifle...

Venison (except burgers) on the grill is not on the menu at my house. But just about every other variety- burger; cubes for chili or stew; strips for chicken fried, stirfry, or fajitas; and ground for sausage- does see its way to my plate. Hard to pick out which method is my favorite, so I WILL TAKE MULTIPLE MEALS OF EACH PLEASE!

For those who don't care for grilled venison steak try this...

Restaurants keep a bottle of clarified butter next to the hot top for grilling everything from burgers to steaks to chicken to vegetables. I never really loved grilled venison steak until this fact dawned on me. Lean meats benefit greatly from the "smoke" that the butter creates. You can grill venison to a final dish comparable to beef sirloin if you grill it right. All you need is to have your grilling surface as hot as possible, steaks seasoned and ready, and a bowl of melted butter. Simply drag your seasoned steak through the melted butter and hit it on the grill long enough to cook to med rare. I prefer rare. If you can't eat butter, brushed on olive or vegetable oil will work.

Yes, venison is a major part of our household meat diet.

I have not eaten much venison and ate none when I was growing up. I make the whole deer into jerky if I grind it using a jerky gun. I used to just make the backstraps and hindquarters into jerky and gave the front shoulders to whoever wanted them. It is not hard to find someone who wants it.

Me and the little woman both enjoy deer meat. We have sausage; both breakfast and smoked link, boudain, tamales, roast and ground meat. We use it for anything we would do with beef or other meats. I generally don't cut a steak for the grill because its so lean, but if I do, I use the back straps or tenders and cook them medium rare so they are still juicy. Generally they are chicken fried or cooked as a roast in gravy.

My whole family loves deer. I usually try to get about 3 deer a year. I love venison breakfast sausage, it�s not as fatty as store bought breakfast sausage. I love venison/jalape�o smoked German sausage, same reason, great flavor and not as fatty as store bought sausage. I love venison/bacon burgers. I love ground venison as a substitute for hamburger. I love chicken fried hindquarter steaks. But my absolute favorite is blackstrap or tenderloin grilled rare!
Had the last of my blackstrap for supper tonight, it was amazing!

That looks fantastic, my favorite way to cook backstrap forget steaks cook a whole piece then slice thin to eat it. On the bacon burger if you do your own processing try smoking your bacon to where it is very smokey and use it in the bacon burger grind. When done well cooked in a skillet it tastes like it was cooked outside over a fire

Yes and no bacon, milk, marinade at all for me.



Little garlic salt after they are grilled/cooked and ready to eat.

Grilling these tonight.



Ok I cheated this time and used this seasoning..it is amazing.

Try that axis or venison steak deep fried with a beer batter, will make you want more.

I have the backstraps cut 2" bone in. Get the Primo up to 700 and set the grates to the low position. Cook for about 2 mins on each side.

Salt/Pepper and a brush of butter when flipping.

Comes our great.

My family goes though 3-4 deer a year. When I do buy beef my kids always ask why it taste funny.

Now don't get me wrong. I love a good steak but if you give me the choice between a well prepared beef tender and a well prepared venison tender, I'll take the venison.