Anyone have any advice on how to cook deer meat so that it has the high fat taste I so desire without causing an off taste with the meat? Im used to ribeyes and pork belly. This stuffs so lean Im afraid I wont actually like it anymore. Recipes? Tips? Tricks?
Deer Meat Recipes Needed
Don_Q
(Windmill Tilter)
#2
Blend it 75/25 with beef fat in a meat grinder for some veneefburger. Deefburger? Not sure what to call it, but it’ll be tasty, and more keto friendly… 
kaclp
(Kristen Ann)
#3
I eat a lot of elk. I don’t know how to make it more fatty tasting, but you could add a HWC sauce to it. Like a stroganoff or cream sauce? Wrap it in bacon. I don’t add very much beef fat to my ground elk because I feel like it just renders out anyways. Also, I’m sure you know this if you used to cook it, but tomato sauce will remove the gamey flavor.
Meerkatsandy
#4
If you have steaks, you can quickly sear them medium.
If you have larger pieces of meat or stew-type meat:
You can make deer goulash (stew), very popular in my country.
My dad also prepared deer this way:
- prepare a marinade and marinate the meat overnight: grind 3 garlic cloves, 5 juniper berries, 2 bay leaves, 1 tsp thyme, 1 tbsp red wine vinegar, salt and pepper to taste, cover with 0.5l of red wine and 0.1l of water
- before cooking, remove the meat from the marinade and pat dry with a paper towel.
- brush the meat with mustard and set aside
- chop 1 large onion, 4 carrots and 1 celery stick
- put some fat in a pan and quickly sear the meat on both sides, remove from the pan
- add onion, carrots and celery to the pan juice and saute until onions are translucent and soft.
- add the meat back in, add a few juniper berries, little more thyme and cover with stock/water and canned tomatoes (you can omit tomatoes) and a little more red wine
- gently cook for 3 hours or until the meat is nice and soft, regularly check the amount of stock or water and add as needed.