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08-27-2014, 06:45 PM
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Join Date: Aug 2012
Location: High River
Posts: 527
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Deer butchering
I've heard that deer are only good for burger meat,sausage, jerky and the back strap and tender loins. Is this true?
Thanks
FA
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There's a fine line between fishing and sitting there looking stupid
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08-27-2014, 06:51 PM
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Join Date: Apr 2013
Location: Half Moon Lake ( North )
Posts: 1,454
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Deer roast also, not much else. Doesn't get much better than steak out of the backstraps.
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08-27-2014, 06:53 PM
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Join Date: Feb 2014
Location: edmonton
Posts: 668
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I always do mine in steak and sausage.
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08-27-2014, 06:59 PM
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Join Date: Jun 2013
Location: Bazeau County East side
Posts: 4,185
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Quote:
Originally Posted by Fishingaddict
I've heard that deer are only good for burger meat,sausage, jerky and the back strap and tender loins. Is this true?
Thanks
FA
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Nope, at least in my opinion. I cut roasts and steaks out of the front and hind quarters. Tenderloins and back straps are going to be more tender but to me it all tastes the same. The rest gets ground up and used for burger, jerky and sausage. I even like the heart with some garlic, Montreal steak spice wraped in harvest bacon. Wrap the whole thing in tin foil and cook just like roast.mmmm
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08-27-2014, 07:07 PM
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Join Date: Dec 2010
Location: Look behind you :)
Posts: 27,780
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Quote:
Originally Posted by Fishingaddict
I've heard that deer are only good for burger meat,sausage, jerky and the back strap and tender loins. Is this true?
Thanks
FA
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Depends on so many things. A deers cuts are the same as a beef....just smaller
LC
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08-27-2014, 07:22 PM
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Gone Hunting
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Join Date: May 2007
Location: Calgary
Posts: 1,708
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"Deer butchering
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I've heard that deer are only good for burger meat,sausage, jerky and the back strap and tender loins. Is this true?
Thanks
FA"
No that's not true, but if you like ground meat for Chilly ,Burgers, Lasagnas and so on nothing wrong with grinding all.
As long as one use it and enjoy it.
It take some practise to properly butcher Deer and use all prime cuts but it is well worth it.
Those are prime cuts from Deer.
Those are my prime cuts from 2 WT Does.
Andrew
__________________
From Wikipedia
"No safe threshold for lead exposure has been discovered—that is, there is no known amount of lead that is too small to cause the body harm."
150 TTSX vs Goat-WOW
http://youtu.be/37JwmSOQ3pY
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08-28-2014, 08:49 AM
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Join Date: Mar 2014
Posts: 1
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That's pretty! Do you have any resources you used to improve your butchering? Or just years of practice?
Also, what's that corn on the cob holder looking tool? Just to hold the meat steady while you trim?
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08-28-2014, 09:04 AM
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Join Date: Apr 2013
Location: Strathcona County
Posts: 340
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Im not 100 percent sure but it looks to me like a knife sharpener. Which is probably the most important tool when butchering... cant get nice cuts without a sharp knife.
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08-28-2014, 09:14 AM
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Join Date: Mar 2012
Posts: 1,920
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All good
Quote:
Originally Posted by Andrzej
"Deer butchering
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I've heard that deer are only good for burger meat,sausage, jerky and the back strap and tender loins. Is this true?
Thanks
FA"
No that's not true, but if you like ground meat for Chilly ,Burgers, Lasagnas and so on nothing wrong with grinding all.
As long as one use it and enjoy it.
It take some practise to properly butcher Deer and use all prime cuts but it is well worth it.
Those are prime cuts from Deer.
Those are my prime cuts from 2 WT Does.
Andrew
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Wow you are making me Hungary
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08-28-2014, 09:42 AM
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Join Date: Feb 2011
Posts: 47
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Quote:
Originally Posted by prattOUTDOORS
That's pretty! Do you have any resources you used to improve your butchering? Or just years of practice?
Also, what's that corn on the cob holder looking tool? Just to hold the meat steady while you trim?
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I have found these you tube videos helpful. We don't bone out the ribs as they are very fatty on prairie mule deer and don't have very much meat on them. Alberta deer are much larger than the ones in the video and you will get much more meat than shown in the video. http://www.youtube.com/watch?v=VD7K43vyHLI, http://www.youtube.com/watch?v=Eis2wg8mYhc
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08-28-2014, 03:18 PM
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Join Date: Jan 2010
Posts: 191
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Yup, watch a few videos, get a sharp knife and preferably a higher then average table. I've done a lot of different things with my deer over the years, but there is much more you can do with the meat then keeping the tenderloins and the backstraps and grinding the rest. Don't get me wrong, I love my deer burgers and enjoy making maple sausage with some of my deer, but it's good to experiment with trying some different stuff. I used to be at a loss for what to do with the shank meat on a deer because my old grinder couldn't handle all the connective tissue. I tried cutting it up into small chunks one time and my wife tossed it in the slow cooker with some bbq sauce, a little beer and some spices and by the time it had finished slow cooking it was super tender and some of the best dang taco meat I have ever had. This year I want to try taking a whole hind quarter, bone it out, stuff it, and cook it whole for thanksgiving or Christmas. Take time to experiment and you'll probably find tons of good ways to prepare your venison.
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08-28-2014, 04:12 PM
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Join Date: Oct 2011
Location: Westerose
Posts: 4,077
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Don't forget stew and soup. Did I mention I like soup?
ARG
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In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.
Quote:
Originally Posted by sjemac
It has been scientifically proven that a 308 round will not leave your property -- they essentially fall dead at the fence line. But a 38 round, when fired from a handgun, will of its own accord leave your property and destroy any small schools nearby.
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08-28-2014, 05:00 PM
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Banned
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Join Date: Feb 2014
Location: Lizard Lake, SK.
Posts: 2,196
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Quote:
Originally Posted by Andrzej
"Deer butchering
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I've heard that deer are only good for burger meat,sausage, jerky and the back strap and tender loins. Is this true?
Thanks
FA"
No that's not true, but if you like ground meat for Chilly ,Burgers, Lasagnas and so on nothing wrong with grinding all.
As long as one use it and enjoy it.
It take some practise to properly butcher Deer and use all prime cuts but it is well worth it.
Those are prime cuts from Deer.
Those are my prime cuts from 2 WT Does.
Andrew
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What, no ribs? In a slow cooker covered in bbq sauce, trust me.
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08-28-2014, 07:00 PM
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Join Date: Oct 2010
Location: central Alberta
Posts: 12,629
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Deer ribs slow cooked over an open fire bed of coals are worth making the fire and taking the time. Just used granulated onion and garlic for seasoning.
Here's the chart for butchering a deer.
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It is when you walk alone in nature that you discover your strengths and weaknesses. ~ Red Bullets
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08-28-2014, 07:31 PM
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Gone Hunting
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Join Date: May 2007
Location: Calgary
Posts: 1,708
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Quote:
Originally Posted by prattOUTDOORS
That's pretty! Do you have any resources you used to improve your butchering? Or just years of practice?
Also, what's that corn on the cob holder looking tool? Just to hold the meat steady while you trim?
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It is broken knife sharpener. That's all I had at the cabin.
__________________
From Wikipedia
"No safe threshold for lead exposure has been discovered—that is, there is no known amount of lead that is too small to cause the body harm."
150 TTSX vs Goat-WOW
http://youtu.be/37JwmSOQ3pY
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08-28-2014, 07:46 PM
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Gone Hunting
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Join Date: May 2007
Location: Calgary
Posts: 1,708
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Quote:
Originally Posted by expmler
What, no ribs? In a slow cooker covered in bbq sauce, trust me.
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This year I used ribs meat for sausage.
And as was mentioned before shank meat is one of the most tender meat done in slow cooker.
I am ready to put my Green tag on WT.. I will try this weekend.
You can make Deer Ham
Or make Pizza steak form ground venison;
I am now "Hungary" and slobbering...
__________________
From Wikipedia
"No safe threshold for lead exposure has been discovered—that is, there is no known amount of lead that is too small to cause the body harm."
150 TTSX vs Goat-WOW
http://youtu.be/37JwmSOQ3pY
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08-28-2014, 07:49 PM
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Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,585
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We grind all our deer except for the tednerloins and back straps.
It goes a lot further that way.
Cat
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08-28-2014, 08:39 PM
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Join Date: Aug 2007
Location: airdrie
Posts: 5,211
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I smoke the ribs in the smoker always a great hit on greycup day
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LIFE IS TOUGH.....TOUGHER IF YOU'RE STUPID.-------------------“Women have the right to work wherever they want, as long as they have the dinner ready when you get home”
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08-28-2014, 10:56 PM
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Join Date: Aug 2008
Location: With my dogs
Posts: 4,545
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Quote:
Originally Posted by Au revoir, Gopher
Don't forget stew and soup. Did I mention I like soup?
ARG
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I haven't done soup, but I LOVE making stew from my deer. It's excellent.
Smoked a few roasts this summer, from last fall's muley, and they were absolutely amazing.
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alacringa
"This Brittany is my most cherished possession — the darndest bird-finder I have ever seen, a tough and wiry little dog with a choke-bored nose and the ability to read birds’ minds." -Jack O'Connor
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08-28-2014, 11:08 PM
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Join Date: May 2014
Location: etown
Posts: 321
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Quote:
Originally Posted by Andrzej
You can make Deer Ham
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This looks amazing. How do you make it?
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08-29-2014, 06:30 AM
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Join Date: Apr 2009
Location: north of edm
Posts: 930
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Here is a list of things Ido with mine:
Pastrami
Corned beef
Deer burgers
Donair meat
Pepperoni
Garlic sausage
Hot Italian breakfast sausage
Summer sausage lunch meat
Stew meat
Stir fry
jerky
I usually get a couple of deer a year and a moose but this year only 1 deer tag but still got a moose draw.
LS
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08-29-2014, 07:14 AM
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Gone Hunting
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Join Date: May 2007
Location: Calgary
Posts: 1,708
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Quote:
Originally Posted by Peebles
This looks amazing. How do you make it?
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My experience with venison ham is limited to one time production last December.
I've had frozen hind quarter from WT Doe and decided to brine it with bone in.
Wet brine consists
for 1 kg of meat/weight,
400 ml of water,
30 grams of pickling salt,(no Iodine)
4 grams of CTR Cure #1 ( 5% Nitrite)
3 grams of brown sugar
I've brined it in the fridge for 6 days than I've deboned it and soaked in cold water for couple of hours.
Than all was trimmed and dried and than formed into hams.
I did not keep record of smoking but all hams once smoked need to be submerged in BOILING water for about 15 minutes ( this will seal juices inside) than water is only rolling or 80 degree Celsius until hams are 72 Degree Celsius inside.
It was super tasting and moist ham so for sure will do it again this year.
__________________
From Wikipedia
"No safe threshold for lead exposure has been discovered—that is, there is no known amount of lead that is too small to cause the body harm."
150 TTSX vs Goat-WOW
http://youtu.be/37JwmSOQ3pY
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08-29-2014, 08:31 AM
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Banned
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Join Date: Nov 2009
Location: High River, AB
Posts: 10,788
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Wow, that looks like just fine butchering you do there Andrzej. Clean, tidy, organized, great packaging. Not much waste, impressive.
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08-29-2014, 08:35 AM
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Join Date: Dec 2010
Location: Look behind you :)
Posts: 27,780
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Quote:
Originally Posted by gitrdun
Wow, that looks like just fine butchering you do there Andrzej. Clean, tidy, organized, great packaging. Not much waste, impressive.
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I agree 100%
LC
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08-29-2014, 08:58 AM
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Gone Hunting
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Join Date: May 2007
Location: Calgary
Posts: 1,708
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Quote:
Originally Posted by gitrdun
Wow, that looks like just fine butchering you do there Andrzej. Clean, tidy, organized, great packaging. Not much waste, impressive.
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Thank You
__________________
From Wikipedia
"No safe threshold for lead exposure has been discovered—that is, there is no known amount of lead that is too small to cause the body harm."
150 TTSX vs Goat-WOW
http://youtu.be/37JwmSOQ3pY
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08-29-2014, 09:03 AM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,612
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Quote:
Originally Posted by Fishingaddict
I've heard that deer are only good for burger meat,sausage, jerky and the back strap and tender loins. Is this true?
Thanks
FA
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Don't forget about pepperoni...
__________________
Be careful when you follow the masses, sometimes the "M" is silent...
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08-29-2014, 09:19 AM
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Join Date: Aug 2012
Location: High River
Posts: 527
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Another question is it safe to eat deer steak medium rare like a beef steak? For when we cook a medium rare steak we do 6 minutes one side 7 minutes other at 300F. Is it the same for deer steak?
__________________
There's a fine line between fishing and sitting there looking stupid
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08-29-2014, 10:41 AM
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Join Date: Dec 2010
Location: Look behind you :)
Posts: 27,780
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Quote:
Originally Posted by Fishingaddict
Another question is it safe to eat deer steak medium rare like a beef steak? For when we cook a medium rare steak we do 6 minutes one side 7 minutes other at 300F. Is it the same for deer steak?
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Yes as long as your food handling skills are sound....I would go so far to say rare or medium rare is the ONLY way to eat wild game, with the exception of ground meat BUT Some folks like tartar....
If you over cook wild game you will not enjoy it as much.
LC
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08-29-2014, 10:58 AM
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Join Date: Jun 2013
Location: Bazeau County East side
Posts: 4,185
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Quote:
Originally Posted by Lefty-Canuck
Yes as long as your food handling skills are sound....I would go so far to say rare or medium rare is the ONLY way to eat wild game, with the exception of ground meat BUT Some folks like tartar....
If you over cook wild game you will not enjoy it as much.
LC
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X2 most people who don't like wild game have only had it over cooked.
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08-29-2014, 11:12 AM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,612
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Quote:
Originally Posted by Fishingaddict
Another question is it safe to eat deer steak medium rare like a beef steak? For when we cook a medium rare steak we do 6 minutes one side 7 minutes other at 300F. Is it the same for deer steak?
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Also realize it is lean meat so your cook time duration is much less than say a beef steak.
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Be careful when you follow the masses, sometimes the "M" is silent...
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