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Mar 25th, 2012
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Go-to venison? #7040704
01/16/18 10:47 PM
01/16/18 10:47 PM
Joined: Nov 2016
Posts: 27
Waco, Texas
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HiBanksDeer Offline OP
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Waco, Texas
What is your go-to venison and what's your favorite way to prepare it?
Mine is Red Deer back strap, seasoned, and seared in a skillet for just a bit until it's truly rare, sliced and served. Oh! Can't forget the ice cold Shiner to wash it down.


HiBanks Ranch Red Deer and Labrador Retrievers
"Big Tines & Straight Lines"
Re: Go-to venison? [Re: HiBanksDeer] #7040743
01/16/18 11:22 PM
01/16/18 11:22 PM
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Posts: 1,509
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Kubys sausage.

Re: Go-to venison? [Re: HiBanksDeer] #7040755
01/16/18 11:27 PM
01/16/18 11:27 PM
Joined: Nov 2009
Posts: 50,962
Katy-Fulshear
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Chinese bell pepper steak.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Go-to venison? [Re: HiBanksDeer] #7040770
01/16/18 11:34 PM
01/16/18 11:34 PM
Joined: Apr 2017
Posts: 176
Houston
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Kthnx Offline
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Houston
In no specific order but things I find myself doing often

1) chicken fried
2) seasoning up pan sausage into Italian sausage for spaghetti
3) pan sausage on a beagle with a fried egg
4) sliced up cutlets for chili
5) meatloaf with spinach and cheese inside


Remington 700 65 Creedmoor
Burris XTR II 5-25x50
Re: Go-to venison? [Re: Kthnx] #7040785
01/16/18 11:45 PM
01/16/18 11:45 PM
Joined: Aug 2011
Posts: 2,300
CO
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MacDaddy21 Offline
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Originally Posted By: Kthnx
In no specific order but things I find myself doing often

1) chicken fried
2) seasoning up pan sausage into Italian sausage for spaghetti
3) pan sausage on a beagle with a fried egg
4) sliced up cutlets for chili
5) meatloaf with spinach and cheese inside


I imagine that pan sausage tastes kinda funny on a beagle.

Sorry, couldn't resist. I know you meant bagle.

Re: Go-to venison? [Re: HiBanksDeer] #7040838
01/17/18 12:20 AM
01/17/18 12:20 AM
Joined: Apr 2017
Posts: 176
Houston
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Kthnx Offline
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Houston
Hahaha I certainly did


Remington 700 65 Creedmoor
Burris XTR II 5-25x50
Re: Go-to venison? [Re: HiBanksDeer] #7040885
01/17/18 12:52 AM
01/17/18 12:52 AM
Joined: Nov 2011
Posts: 2,099
Collin County, TX
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unclebubba Offline
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Collin County, TX
Deer heart Guiso. Cooking some up right now!!


Originally Posted By: txhuntingguide
If I choose to hunt in a coon tail hat, a pink tootoo and hip waders that is my fine...
Re: Go-to venison? [Re: HiBanksDeer] #7041026
01/17/18 02:10 AM
01/17/18 02:10 AM
Joined: Oct 2004
Posts: 29,213
Texas
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redchevy Offline
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Favorite would be seared tenderloin but since that makes up a whopping 1% of the deer itís a one meal per deer meal. Most commonly used would be ground.


It's hell eatin em live
Re: Go-to venison? [Re: HiBanksDeer] #7041109
01/17/18 02:48 AM
01/17/18 02:48 AM
Joined: Dec 2012
Posts: 6,769
Helotes, Hext
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Simple Searcher Online content
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Helotes, Hext
Black buck stir fry. Simple, quick and easy.


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"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark
Re: Go-to venison? [Re: HiBanksDeer] #7041126
01/17/18 03:02 AM
01/17/18 03:02 AM
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Posts: 3,568
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Fried with gravy.

Re: Go-to venison? [Re: scalebuster] #7041186
01/17/18 04:01 AM
01/17/18 04:01 AM
Joined: Jul 2007
Posts: 3,672
Sanger, Texas
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bobcat1 Online content
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Originally Posted By: scalebuster
Fried with gravy.
up


Bobby Barnett

Re: Go-to venison? [Re: HiBanksDeer] #7041423
01/17/18 01:23 PM
01/17/18 01:23 PM
Joined: Dec 2012
Posts: 4,190
West of 35W
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MeanGreen85 Offline
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Depends on the cut. Rear quarters get made into jerky, cut up for kabobs, or cubed for stew / jerky. Shoulders get ground for sausage or anything Iíd use ground beef for. Backstrap & tenderloins get seared hot and fast. Everything else gets ground up for breakfast sausage.

Re: Go-to venison? [Re: HiBanksDeer] #7041704
01/17/18 04:01 PM
01/17/18 04:01 PM
Joined: May 2011
Posts: 13,956
Rockport, Tx.
skinnerback Online content
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Rockport, Tx.
White Tail Deer - backstrap sliced 3/8" thick then tenderized with a meat hammer. Seasoned & ckicken fried with cream gravy. Served with garlic mashed potatoes and either corn/green beans/butter beans/pinto beans.

Have a bunch of other favorite ways to cook backstrap but I guess chicken fried is still my go to. Carne quisada with rice/beans/home made flour tortillas is right there with chicken fried...but so is filet minyon's. roflmao Back strap sliced 3/4" thick and tenderized with a fork. Marinated 24-48 hrs in my special marinade, then wrapped with a piece of thin cut bacon/seasoned/put on the smoker (indirect heat). Glazed with strawberry preserves at the end. Served with my barracho beans and ice cold beer.

Re: Go-to venison? [Re: skinnerback] #7042064
01/17/18 08:04 PM
01/17/18 08:04 PM
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Posts: 29,213
Texas
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Originally Posted By: skinnerback
White Tail Deer - backstrap sliced 3/8" thick then tenderized with a meat hammer. Seasoned & ckicken fried with cream gravy. Served with garlic mashed potatoes and either corn/green beans/butter beans/pinto beans.

Have a bunch of other favorite ways to cook backstrap but I guess chicken fried is still my go to. Carne quisada with rice/beans/home made flour tortillas is right there with chicken fried...but so is filet minyon's. roflmao Back strap sliced 3/4" thick and tenderized with a fork. Marinated 24-48 hrs in my special marinade, then wrapped with a piece of thin cut bacon/seasoned/put on the smoker (indirect heat). Glazed with strawberry preserves at the end. Served with my barracho beans and ice cold beer.


food Mmm if I ate with you for a week i'd weigh 400 lbs.


It's hell eatin em live
Re: Go-to venison? [Re: redchevy] #7042115
01/17/18 08:32 PM
01/17/18 08:32 PM
Joined: May 2011
Posts: 13,956
Rockport, Tx.
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grin

Re: Go-to venison? [Re: HiBanksDeer] #7043341
01/18/18 07:08 PM
01/18/18 07:08 PM
Joined: Sep 2009
Posts: 187
Harker Heights
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greenen Offline
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No matter how I make it my favorite is always fried in the skillet.

Re: Go-to venison? [Re: HiBanksDeer] #7043385
01/18/18 08:03 PM
01/18/18 08:03 PM
Joined: Mar 2013
Posts: 132
Dallas
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chesterc Offline
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Dallas
Lately we're hitting the ground meat pretty hard. Works great in spaghetti sauce, in chili, and also as a burger (no seasoning, no additions, just form up a patty and cook it in a skillet or over a fire, absolutely delicious).

Re: Go-to venison? [Re: HiBanksDeer] #7043393
01/18/18 08:15 PM
01/18/18 08:15 PM
Joined: Sep 2011
Posts: 27,770
Normangee/Navasota TX
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these days unless i cook it off the bone it goes into ground meat... we use ground meat at the house 5 nights a week so it just makes things better and healthy...

My favorite is taking the tenders right off the deer giving them a rinse roll them in beer then a light seasoning and cook a few minutes on each side over a wood fire..

If you at camp you can take a stick and put it right down the middle and hang over the fire... make sure to cook through but it does not take long at all if you got a decent fire or coals built up... there is no better cut of meat on a deer and ill even take the time to grab them out of most big sow hogs

Re: Go-to venison? [Re: chesterc] #7043396
01/18/18 08:16 PM
01/18/18 08:16 PM
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Normangee/Navasota TX
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Originally Posted By: chesterc
Lately we're hitting the ground meat pretty hard. Works great in spaghetti sauce, in chili, and also as a burger (no seasoning, no additions, just form up a patty and cook it in a skillet or over a fire, absolutely delicious).


Same here usually cooking for 7 so big meals are best with ground meat....

I do the same with burgers but add an egg or two depending on how many im making to help hold the patties

Re: Go-to venison? [Re: HiBanksDeer] #7043445
01/18/18 08:57 PM
01/18/18 08:57 PM
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East of Dallas
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Old Stony Offline
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We have a lot of favorite things with venison, including meat loaf, spaghetti sauce, etc.... But one of my favorites is mixing a couple pounds of ground with a roll of Owens hot sausage, and cooking it over a grill. It's great this way on a hamburger bun, or as a big breakfast sausage with a couple over easy eggs and some potatoes !

Re: Go-to venison? [Re: HiBanksDeer] #7043595
01/18/18 11:04 PM
01/18/18 11:04 PM
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Posts: 7,949
Central TX (Gtown/Austin)
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the list is endless almost ... but my favorite is German fried with skillet fries and cream gravy.

we have also gotten to really like taking tenderized steaks, a quick bath in zesty Italian salad dressing, dust with black pepper, garlic & onion powder then grilling for a couple minutes per size for fajitas.

hard to beat a butterflied stuffed backstrap (cream cheese, chopped jalapeno & onion, seasoning) wrapped in bacon into the smoker.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Go-to venison? [Re: HiBanksDeer] #7043804
01/19/18 01:26 AM
01/19/18 01:26 AM
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Posts: 27,317
Killeen/Ft Hood, TX
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Back strap on the grill rare to med rare with Montreal steak seasoning.

6 inch piece of back strap seasoned and wrapped in bacon and smoked with cherry wood to med rare

ill eat either of these any day of the week


Originally Posted by bill oxner
I plowed mules.
Originally Posted by Roll-Tide
I did build a cabin. Aka the brokeback shack.

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