The deer I kill become loins and ground venison. I make lots of chili and Spagetti. Not a huge fan of the roasts and steaks...

We prefer venison for stew. Backstrap & tenderloins are hard to beat and venison jerky is out of this world.

The rest is used for chili.

Nothing in the grocery store comes close for those dishes.

When we want more fat, a good seared beef rib eye works well.

Chicken fried backstrap is about as good as it gets.My favorite is beef ribeyes,but venison done right is very tasty.Hogs are excellent also.I take some of my venison to Granzins in New Braunfels,those Germans make some great sausage.Also grind my own for chili,Wick Fowlers + some secret ingredients,onion ,garlic,bell pepper,sun dried tomatos and a little cinnamon.Yummy.Sorry guys,I do add a can of kidney beans towards the end as a stretcher.

I have never been a fan of ground venison. I haven't found a recipe that I like yet. I like steaks, sausage, jerky, but just haven't found a way to cook ground venison that pleases me. My grandparents like it so I usually take it to them. Venison in breakfast sausage is a no no to me to, big fan of pork breakfast sausage and don't want any venison in it f-ing it up.

Landpirate, I would love the bacon burger recipe if you care to share it.

It's ok..... I personally liked venison better from Pennsylvania. Maybe the diet but they tasted totally different and although I wouldn't choose it over a beef ribeye I still miss the flavor. I like venison better in sausages or jerky. I do feel that if I kill it I eat it however...or at least give it to someone who will.

We love it and rarely buy beef. We cook it every way mention so far and also grill alot of deer kabobs. We process our own and I quarter every deer and let them sit on ice in the ice chest for 3 to 5 days. This leaches out the blood and the gamey taste.

I love it. I just got my doe back from the processor on Monday. Superb!

All my sausage is Muenster Meat company and it is killer jalapeno and cheese summer sausage.

We grilled fresh backstrap the other night... stuffed with jalapeno and wrapped in bacon then grilled till the back was burnt. Unwrap and AWESOME!

Doing a brine is very easy. Brine consists primarily of water and salt. Depending on what you are doing i add sweet things like apple juice to the mix. I will also add veg stock to a turkey brine.

The key is not the equation of salt and water (or other ingredients) as it is time. It needs minimum of 12 hours (ground venison)I like to do 24-48 hours based on density of meat. A turkey and ham need to brine in the 48 hour window IMO.

we love venison! we try to take 2 deer a year, it doesn't matter if there does or bucks. we get some sausage made on one and make homemade jerky and chili/stew with the other! and of course chicken fried backstrap

I dunno, it's fairly complicated. Well, alright. You talked me into it. 25% bacon 75% venison-Or 1 lb. bacon to 3 lbs venison. Grind it up together.

When I grill 'em I add a worchestershire sauce, seasoning salt, black pepper. A buddy of mine adds French Onion dip mix. Pat out patties and throw 'em on the grill. Add cheese if you like.

I don't really like it except in ground meat which I put some beef tallow in with it, chili, and sausage. I usually take a couple of does or axis if they are around and make the above. I try to sell a few deer every year and with the money by some beef. It is hard to beat a good rib eye with good marbling.

i actually prefer to mix my ground venison with Beef fat rather than pork fat. personal preference.

I’m a meat hunter, I can’t eat the horns been there done that. I got five last year and I’m down to two packs of back straps in the freezer. Most of mine gets ground up and I also give about have of it to my children who also like it as much as I do. I don’t ever hunt what I don’t eat.

I love it. I'm the only one in the house that will eat it, so i've eaten more deer than beef this year.

Anything from fajitas to just steak...or chili.

We eat annually 50% venison, 20% chicken, 10% fish, 10% pork, 10% beef. We actually like the taste of it and it is a lot better for you than beef. Also makes some great fajitas.

Also a whole lot better for you.

You are an idiot, and I mean really.....yes....really.

deer chili, deer fried steak, deer burgers, tenderloin shishkabobs, its all good to me!

I love venison. If at all possible, I hang the carcass for a few days before processing. That makes a big difference in flavor. Also, I try to bleed it out as quickly as possible after the shot.

98% of the red meat consumed at my house is venison. Plenty of corn and soy bean fed meat from Missouri to be sure but Texas deer as well. After 2 heart attacks and 5 stints it's low fat for the most part and we don't chicken fry anything anymore. If you get good marinade and take care not to over cook it's great on the grill. The ground meat is good for anything beef ground is except burgers, then that's when the other 2% comes in, mixing beef ground with deer ground to help it hold together.

same here, havent bought any ground meat in a years... I get a deer or two for ground, one for sausage and maybe one for steaks and roast. The rest go to family and friends

We eat it. Rarely (I mean rarely) do we buy beef so I am a meat hunter....best kind of hunter in my book. We eat 2-3 a year.....if papa gets lucky.

Every one seems to like the ground venison in burgers,tacos etc I guess I'm just use to beef because there is a difference in taste. The family use to tell me that all the time and I thought they were being difficult.

Two years ago I had a buck processed, into sausage. Summer,breakfast etc. The whole thing. Paid an arm and leg but we loved it. I just hate paying that much to be satisfied

Breakfast sausage is made from wild hog in my house. You just can't beat it.

My goal every year is 3 deer and 4 hogs for the deep freeze. I usually have some dove in there too. Maybe a rabbit and some frog legs if I want to feed people stuff and then tell them what it is later.

I goet my backstraps and tenderloins and turn the rest into ground. I dont really care for steaks or anything like that. I can do a lot of difvferent stuff with the ground...

Chili, stew, shephards pie, tacos, hamburger helper, burgers and spagetti....