First deer take…

tarheelguy

tarheelguy

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Finally dragged myself out and got my first deer. Hunted with one of my daughters Saturday a week ago in the morning and passed up a small doe. Hunted that evening with my son (and switched out the Rem700 .308 for the much handier 6.8AR) and my son elbowed me about 20 minutes til sun down and pointed out two moving towards us. Let the smaller doe walk and starched the larger 5 point buck. He was a fat boy. A brother-in-law showed me how to do the gutless butchering process and several of my kids got involved. We let it sit in a cooler over ice for a week and then had my kids grind most of it up and grilled slices of backstrap for dinner this past Saturday. Unfortunately i overcooked the backstrap steaks but they were still good.

Good times!

Nate

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Congrats man!! Your first deer ever or for the season?! Either way it’s a great feeling!
 
First ever. Never been a serious interest until my kids started wanting to get into it.

You’d have thought I’d won the lottery or climbed Mt. Everest the way my kids were going on about how proud of me they were. I had no idea my manhood was so lacking…🤣
 
Congrats on your first,that’s something you will never forget. I think your pic is awesome, it looks like it was took in the 90’s but your holding an MSR.
 
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Venison is easy to overcook because it has so little fat compared to the beef that most folks have a lifetime of experience cooking.

I find that higher temperature, shorter cooking time and a good sear makes for an excellent meal.

You'll be a pro in no time.

Congrats. Welcome to the club.
 
If the slices are thin a minute or two on each side would probably do it. I fired some I had cut for stew yesterday so it was small chunks. Floured and fried in oil. 2 minutes on one side, turn 1 minute on the other side. Remove and drain.
 
Congratulations. A friend came out last Sunday and I got my first deer ever. Your pictures reminded of the experience. From field to freezer in five hours.
 
tarheelguy said:
Unfortunately i overcooked the backstrap steaks but they were still good.

Good times!

Nate
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Congrats on your first one….won’t ever forget it.

Far as recipes go, I’ll share mine.

If I am doing a shoulder or ham roast:

- Brown the roast on all sides in olive oil.
- Heat up a family size can of cream of mushroom soup on the stovetop…just enough to thin it out a bit. Add 1 tablespoon of Adolphs meat tenderizer and 1/4 cup of homemade beef stock.
- Pour half the soup mixture in a slow cooker, add the roast and cover with the remainder of the soup.
- Slice a Vidalia onion and toss in with the roast.
- Turn the slow cooker on low and let it go for 6 hours.
 
We eat a ton of deer meat around here.

My daughter (about 23 or 24 at the time) was invited to eat supper with a friend. She asked the friend what they were having. The friend told her she was cooking cubed steak. My daughter knows the girl was living alone and wasn't dating anyone at the moment, so she asked where she got cubed steak from. "Uh, the grocery store. Where else would I get it?" All my daughter every knew was venison cubed steak, not realizing beef cubed steak was out there. Bless her heart. Lol.

As far as backstraps, my wife is not a huge fan of whole pieces of deer meat. She likes it ground or cubed, so, because I love her that much, the backstraps get turned into jerky.

Coincidentally, I'm about to take these up now.

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