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Red Stag Meat Question #8032632 11/01/20 03:30 PM
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bassguy Offline OP
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Need input on Red Stag meat, I may go on a hunt but never eaten Stag meat
Back strap
Breakfast Sausage
Steaks
Smoked Links
Hamburger
Summer Sausage
You guys that have had one processed give me your comments on it the way I have it broken down. Thanks to all!!!!

Re: Red Stag Meat Question [Re: bassguy] #8032745 11/01/20 04:51 PM
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If they processor will muscle out the HQ steaks and then tenederize them I would do as many as you could that way. I am not a fan of Summer Sausage so I would consider dry rings and/or slim jim sticks.


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Re: Red Stag Meat Question [Re: bassguy] #8032833 11/01/20 05:35 PM
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George S Online Content
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I have mine cut this way:
Backstraps, cut in half, packaged individually;
tenderloins, left whole, packaged individually;
hindquarters, cut into cutlets, four to a package;
trimmings, half fine-ground, half coarse-ground, in 1lb. packages.

The meat is too tasty to adulterate with pork and pork fat, so sausages are not a good option for me.


I don't cut venison into steaks because it must be eaten medium rare for best flavor and tenderness.


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Re: Red Stag Meat Question [Re: George S] #8033897 11/02/20 03:31 PM
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Originally Posted by George S
I have mine cut this way:
Backstraps, cut in half, packaged individually;
tenderloins, left whole, packaged individually;
hindquarters, cut into cutlets, four to a package;
trimmings, half fine-ground, half coarse-ground, in 1lb. packages.

The meat is too tasty to adulterate with pork and pork fat, so sausages are not a good option for me.


I don't cut venison into steaks because it must be eaten medium rare for best flavor and tenderness.



Are you able to make a good patty with the ground meat without adding at least a little fresh beef fat to it (10% or so)?

I know with elk I will add 10 lbs of fresh beef fat with 100 lbs of trimmings and it makes fantastic ground meat. You also can grind it up with untrimmed brisket for great ground meat.
I know with Whitetail there is no way to make a patty unless you add some sort of fat or other meat to it while grinding.


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Re: Red Stag Meat Question [Re: bassguy] #8034117 11/02/20 05:00 PM
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George S Online Content
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I usually make sliders, but for burgers, I add panko flakes. They hold together well, and my condiments add all the flavor I want.


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Re: Red Stag Meat Question [Re: bassguy] #8034444 11/02/20 08:28 PM
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Because the quality of red deer meat is usually high, I get as much of the better cuts as we can get. Most of the time, I get very little sausage; only the trimmings for hamburger. The steaks are usually very tender and tasty, and with little seasoning other than salt, pepper, and marinade with red wine.

I'll be going to Scotland in October next year and will get to try it from the native land of my ancestors! Hunting off the Kinnaird Estate which is half way between Edinburgh and Glasgow where my blood family began!


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