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May 18, 2015 · The small, square section of meat to the back of the hind quarter is called the Top Butt. This cut, when aged properly is medium tender, and can be either dry roasted or braised. It’s a good cut for Swiss Steak or in a Stroganoff. Bottom Butt. The large, oval section on the hind quarter is called the Bottom Butt.
The deer’s heart and liver are the best parts for cooking first after the animal is killed whilst the offal is fresh. I assume you have a basic idea of butchering a deer, since this is about what you can do with the deer meat, including all the major muscle groups and subprime muscle groups.
My favorite way to prepare venison loins is a recipe called chicken fried steak. Slice the loin into ¼-inch-thick medallions, then roll them in flour. Next, dunk them in an egg/milk mixture, then roll in Ritz cracker crumbs seasoned with a salty/peppery steak seasoning. Fry in butter on medium/high heat until done to your liking.
The 4 Best Cuts of Deer for Jerky. 4. Neck. Sadly, venison neck often goes to waste: it’s either discarded or ground up into oblivion, stripping it of all its unique qualities. But with a little time and trimming, this huge cut of meat can become a huge batch of delicious venison jerky.
Venison (as well as other game meats, mainly wild boar) is a part of traditional cuisine and is commonly eaten, not considered a specialty. Dishes such as deer goulash are often on restaurant menus. [14] A variety of venison ( roe, red and fallow deer, mouflon) and other game meat is widely available in butcher shops in fresh state, distributed ...
Oct 7, 2020 · This illustration by artist Nadia van der Donk shows where the different cuts of meat come from on a deer. A hind quarter alone from a single deer can provide a lot of meat that can last for months if rationed properly. Learning to butcher a deer is an integral part of deer hunting that, frankly, is becoming a lost art for too many outdoorsmen.
Wrap the meat in foil and cook for another 2-3 hours. To smoke deer backstrap and other leaner cuts, set your smoker to 275°F and cook for around 2 hours. Aim for an internal temperature of 130°F and serve the meat medium to rare. Consider using a rub and smoking wood, such as pecan, to add flavor to the meat.
