Stew meat is essentially some scrap meat from the better cuts of an animal that isn’t used for hamburger. It’s usually not very tender, so it gets diced up into stew meat so that it can easily be cooked in a slow cooker. This moistens up the meat and brings out more flavor, especially with spices used.The loins on any animal are very tasty and tender and are usually a preferred meat option. On a beef cow, the filet mignon is located here and there are some amazing venison tenderloin recipes available. One of my favorite ways to cook the tenderloin is with butter and frying or baking it while still leaving it very rare.Roasts are large cuts of meat that many people like because it is easy to cook in a slow cooker or oven over time. Personally, I prefer to cut roasts into steaks of small strips of meat for fajitas, but to each their own. The roast is what is taken from the rump or hindquarter of a deer. Roasting meat can make it very tender and flavorful and is great to cook all day while you’re at work.
Sep 28, 2009 - This is a great stew for Sunday football
Cooking venison is also an enjoyable pastime for me. When we butcher our deer we usually save the tenderloin and backstraps as steaks, marinate, and grill them. Larger cuts of meat, like roasts, we freeze in chunks, then either deep fry them as shown on page 77 or slice thinly, coat in flour (or and ), and fry in butter. Everything else just gets turned into hamburger. I wanted to try something different recently, so I came up with this crockpot stew served over rice. It’s very easy to make, and the lean venison allows this to be a THM:E meal!
You'll also get a great tip for reducing the gamey taste of venison
As always, I enjoyed your post! It’s interesting to learn how other folks handle their deer. My husband and son also field dress asap and back at the house they skin and quarter it (taking out the loin and backstraps). They place everything in a large cooler, pour a bag or 2 of ice over and sprinkle with kosher salt. We leave it outside usually four or five days with the plug open on cooler so it can drain and add ice as necessary.
We love to slice loin an inch thick, wrap with a strip of bacon, sprinkle with steak seasoning and grill. Delish! We also cut a lot of ham steaks, run through a meat tenderizer, marinate, and grill.
Last week I also made venison stew, a family favorite. Our son was cutting up a deer and I asked him to set aside all the meaty bones which I placed in a 20 gal stockpot and covered with water. I started early in the morning and let the bone broth simmer all day (skimming fat as needed). About an hour an a half before supper, I strained about a 1/2 gal of the broth into a soup pot. Then I picked all the meat off the bones and placed in pot, adding two large onions, chopped, four large carrots, chunked, eight radishes, quartered, and mushrooms; probably 6 oz.
All of this returned to simmer, and then seasoned with 2 tsp mineral salt, 1/2 tsp pepper, 1/2 tsp thyme, 1/2 tsp marjoram, 1 tsp smoked paprika, 1/4 tsp turmeric. Taste and adjust seasonings.
I served with sprouted spelt biscuits and a green salad.
The remaining broth was refrigerated overnight so that any fat could be lifted off and discarded. Then I heated again, placed in jars and pressure canned.
Deer broth is wonderful in soups, stews, and sausage gravy. And so nutrient rich!
Watch the video, then get BUCHKO's 5-star recipe for Venison Stew