What do i do with whitetail and pig to get her to like it. I (we) havent had any exotics. I love it. Mostly ground stuff right now.

get a new wife son

Let me let her read this then you guys should meet LOL

ok that would be fine,But just ask her if she was very very hungry and there was nothing else would she eat it then.

well come on now she eats it but its not Red lobster even though it is to me.

How do i get it to that point over time? Mix with beef 80/20? then next year 70/30 and so on?

na bud just spice it up and chickken fry and alittle white gravy on top and then watch out. hamburgers yes mix it with reg burger half and half.sketty use it straight with sauce.grill is good but ont ckko to long or it will dry out.or do a roast with your normal roast bag.

Deception. I'm in the same boat.

With the hog, you'll just need to prepare it and lead her to believe that it's domestic pork.

Whitetail I had the best luck with chopsteaks that I think are 80/20 or 70/30.

You'd probably do best with Elk, Axis or Nilgai.

I got my wife to eat venison by grinding it up with about 15-20% bacon for bacon burgers. Just do not use any kind of sweet bacon. Peppered bacon, jalapeno bacon, mesquite bacon are all good.

Hamburger helper?

I dont know why thay call it hamburger helper it does just fine on its own.

Well at least she will eat it and that's half the battle.
I'm gonna bet with deer meat you probably cook it too long which makes it dry and tough. And since deer meat has no fat it needs a lot more seasoning.

My best success with deer meat, I had about 20 people that said they didn't like it and wouldn't eat. I told them they had to at least try it.
I cooked nuggets about the size of your thumb, rolled in salt pepper and flour and fried until they just started turning golden brown (about the color of a Frito).
After they tried it they couldn't get enough.

I've had problems getting my fiancee to even try it. I truly have no idea how to get her to eat it, so good luck!

Dont feed it to them, why share such good food??????

I could care less if my wife eats it, I didnt kill it for her...

Your wife has the "right" not to like those meats. Grill or cook some other type of food for her. If you are trying to force her to like what you like(and that applies to things outside of food) your time with her could be numbered.

just tell her it's beef cutlets. My wife loves venison, but doesn't like pork (if it's not in the form of pan sausage or bacon).

How are you field dressing them? Getting the hide off right a way and soaking the meet in ice water for 2-3 days(drain the bloody water and add more ice and water daily) helps a lot.


Tbar

These statements are truth.

Deception is key:chili, meatloaf, mixed burger, stir fry, chicken fry, make sure you pound out cutlets and never, ever, overcook them. If she likes what she's eating, don't EVER reveal whats in it.

I wouldn't even attempt to shar the backstrap. My wife plays bunco on tuesday's, those are my venison steak nights.

Most wives need to eat less anyways, so I'd cook it every night.

Yeah I leave it on ice for a couple days. She is ok with the breakfast burritos with the sausage and chickem fried backstrap but thats about it.

x2 love bacon burger

My wife was real reluctant on trying venison too due to a horrible experience with it many years ago. A friend of mine gave me this recipe and she loved it! I've experimented with a few other methods and she now eats it just fine.

Venison back strap
• 1/2 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 2 large stuffing mushroom caps, wiped with damp towel, stem removed
• Venison back strap
• Salt and pepper
Sauce:
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup dry red wine
• 1/2 cup beef stock

In a small skillet, heat butter and oil over medium high heat. Cook mushroom caps 3 or 4 minutes until just golden, turn them and set to sides of pan. Add the meat seasoned with salt and pepper and cook 3 minutes on each side for medium rare. Remove steaks and caps from the pan and cover with loose foil tent to keep warm and let juices distribute. Add butter and flour to the pan and whisk in wine. Scrape up drippings, reduce wine for half a minute, then whisk in a little beef stock. Thicken sauce another half minute, then remove from heat.
To serve, top each steak with a mushroom cap and pour a little sauce down over the top.

We mix our deer meat 50/50 with pork to get a little grease in it, sometimes this is all feral pork, sometimes domestic, depends on how many fat happy sows we shoot. Then use it wherever you would ground beef and it is great. At this point when I eat ground beef I think it tastes funny. You can make hamburgers, meatloaf, spaghetti, lasagna, cube the backstrap and you can make carne guisada or pot roast(very easy just time consuming) chicken fry with brown gravy... the posibilities are endless.

Like said above, if she doesnt like it though maybe she just doesnt like it. My mom doesnt like fish, no mater how it is prepared, not allergic to it or anything, just doesnt like it, so when we fry bake or grill fish she gets fried baked or grilled CHICKEN.

matt

Jake, I don't know what to tell you about the pig but for the venison, try this. I defy her to tell it is venison. Do not deviate from the recipe. It is awesome. Cut everything in half for 6 servings. The key is the slow browning of the meat mixed with the spices before the simmering process. I cook mine (simmer) for about 1 1/2 to 2 hours. That's the only thing I do different.

4 pounds coarsely ground beef or finely ground venison (chili-grind)
1 large chopped onion fine
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
6 teaspoons chili powder 8 or 9 if you like it hot
2 (16-ounce) cans tomatoes
Salt to taste
2 cups hot water
1 whole Hershey bar for color and Dixie Chili style taste
In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large kettle cast-iron Dutch oven. (this is very important)
Add oregano, cumin, chili powder, tomatoes, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, stirring occasionally for approximately 1 hour. Remove from heat. Skim off grease and serve.
Serves 12.

i'm lucky, My wife loves it.

I have encountered that question with the last 2 wifes, conclusion just leaves more for me