I cooked some chukar last night. I found a great glaze recipe that went really well with them.
Mango Chili Glazed Quail (used chukar instead)
https://jesspryles.com/mango-chile-glazed-grilled-quail/
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That looks really good.
Did not take a picture of the whitetail backstrap steak I cut off and pan seared last night from my final bag from last season. I do however still have most of it left that will be cooked tonight or tomorrow tonight.
Was probably the best backstrap steak I’ve ever had. 18 month old toddler girl child approved too.
Ingredients: (pink himalayan) salt, onion powder (just a bit), ground thyme (just a bit), smoked paprika, fresh coarse ground black pepper.
I’m sure it’d be great on the grill too but I just got a bit of bacon grease hot over medium-high heat on the skillet, cooked a few minutes a side until the exterior was no longer red, then get your tongs and roll on to each side several seconds so the sides kinda match the top and bottom (rare-medium rare).
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My absolute favorite thing to do with the overwhelming majority of my venison every year is fine ground mix with pork and bacon. 40/40/20 mix of lean venison, lean wild pork (store-bought bone-in Boston butt if its been slow year for ferals), and bacon ends and pieces from the meat section at grocery store, respectively. It does everything, isn’t too dry, isn’t too greasy, has flavor of its own but isn’t so gamey as to overwhelm. Use it for tacos, enchiladas, burgers, meatballs, meatloaf, pizza, you name it.
I’m sure its heresy to some, but I use the straps for jerky. Maybe they do make good steaks or chicken fry, but they make amazeballs jerky, too, and I love the smiles I get when I hand friends and customers a vacuum-sealed bag of dried noms. Its the jerky paradox. Arguably the longest shelf life of all the ways to finish a piece of meat, and its always devoured first.
We have a good population of Rio Grande turkey down here, and the breast in a casserole dish, breaded, seasoned, drizzled with melted butter and brown mustard, and baked in the oven is better than any butterball I’ve ever had.
I’m boring with dove. Wrap with bacon, add a tiny jalapeño slice and a touch of cream cheese between breast and bone, grill, devour.
And fried catfish because my blood is red.
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Got the rest of the backstraps soaking in buttermilk right now. Gonna cut them into little medallions, toss in Louisiana fish fry mix (it’s all I have on hand, otherwise I’d use Bootsie’s/Cajun Choice), and air fry them.
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We leave our backstraps/tenderloins whole for bacon wrapped roasts.
Cut the rest of the rear quarters etc up for cubed steaks. Hint: flour and fry cubed steaks and make steak sammiches with fresh hoagie buns, stout mustard and shredded lettuce.
The rest gets ground into hamburger for chili, spaghetti sauce etc.
Smoke the ribs, legs etc. For about an hour then boil down into hash. Can it for later use in hash over rice or shepherd’s pie.
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You midwestern folks, let me ask you a question, I heard from a coworker who is out there somewhere that you guys don’t eat mule deer - only good for sport. Is that true?
I want to do a hunt out there next year - need to find an outfitter within a reasonable price range - but if they are just good for trophies I might pick something else. I also want to get a speed goat as well.
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+1 on the whole tenderloins. I cut/roll mine out so I can wrap it around jalapeños, various cheeses, peppers, etc. and roast on the grill for a bit.
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Haven’t had chicken fried in forever, but my air fried fish batter recipe is as good as anything I can remember with less cleanup and fat/oil.
Lived in Idaho for years and my brother still lives there. We ate a lot of mule deer. Yes some can have a strong taste.
We usually kept the tenderloins intact, did a roast or two. Maybe a couple of steaks the rest is stew meat or burger.
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I can’t say that I remember the taste of Mule Deer. As a youngster my brother, sisters and I ate a lot of deer. We didn’t know what kind of deer it was….and my mother was (is) a great cook. Later I learned that all those deer from West Texas were Mule deer. My mother could cook for the President or a king……didn’t matter if it was a opossum…or a Mule deer.
To this day I strongly believe that our best meat, pork and poultry comes from wild game. No Medications, no growth hormones….free ranging God given……protein to man! The way we are supposed to eat……wrapped in bacon ! !
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i could use a good crock pot recipie for cube steak vinison.
“We didn’t know what kind of deer it was……”
man kills a deer and takes it home to cook for dinner. Both he and his wife decide that they won’t tell the kids what kind of meat it is, but will give them a clue and let them guess. The dad said, “Well it’s what Mommy calls me sometimes.” The little girl screamed to her brother, "Don’t eat it. Its an asshole!
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Mmmm…mangoooooo…
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