deer ham ideas

[jmrob93]

My uncle hunts on our place ( my land on my mom's side--dad let's him hunt free in exchange for helping build cabin) & shot a nice buck from my stand-- he was reworking his stand

he gave me a ham off a nice buck 8 pt 5 1/2 yrs-- dressed out @ 160 lbs

looking at options

1. Save it and add to what I will have made into sausage-- I have 2 doe tags
2. Have it ground and make pan sausage
3. my Sergent Major in the Army was Jamacan and I gave him a ham and his wife jerked it-- amazing--not sure what she did though
4. Steak meat--need some recipes since I usually have most made into sausage at Vinceks in East Bernard
5. I'm open to ideas other than send it to me,,,etc...

He gave me one side of backstrap--saving for grill--balsamc vinegar marinade--skewers--don't even ask

Hornian--ever smoked a deer ham?

 

[hornian]

Nah, I've only smoked backstrap. I think a ham steak is thin cut usually to take to a smoke.

I like to use it for fried venison. Just tenderize the **** out of it (that's always fun), and then dredge it with flour/pepper/etc and fry it like a chicken fried steak. You usually get a bunch of smaller pieces rather than one really large piece. Sort of a cross between CFS and steak fingers.

Then make brown gravy from what's left behind in the pan. Serve it with mashed potatoes and something green.

 

[hornian]

Actually, -rereading your post, it sounds like you have a whole ham and not steaks.

In that case, I'd do a roast.

 

[flaco]

You still could make cfs out of it. Not as good as backstrap but still ok. That old of a buck might be a little gamey though. I would make sausage out of it but then we need all the venison we can get to make our annual 300+ of sausage.

 

[flaco]

Hornian,

Have you had any luck with deer roasts? The time I tried it turned out dry. Recipe?

 

[jmrob93]

actually, if you get the glands out and take care of the meat--hardly ever gamey-- might have some summer sausage made this year

The balsamic seems to take away some of the wild--milk as well

I usually slice some backstrap into finger sized pieces and cok with onions, garlic and a mixture of mushrooms-- deglaze with white wine and serve over wild rice-- good stuff

also-- finger sized steakmeat, stir fry with bacon and smother cook with cream of muchroom-- add rice-- nice on cold nights

 

[pevodog]

De bone the ham and seperate the meat. In the inner layers is a clod of meat bigger than a softball. Put it in a crockpot, add some water and lipton cup of mushroom soup mix. Cook slow ,towards the end add some carrots and potatoes. You'll have a pretty darn good deer roast, that even people that don't care for wild game will enjoy.

 

[jmrob93]

I think I have decided-- about half for barbacoa

A lady I work with told me--crock pot ( or bury in yard--crock pot easier)-- about a 3-4 lb roast-- use knife to poke holes and stuff holes with onion and fresh garlic-- put in about 2 inches of water, fresh parsley, cumin, maybe a cubed potatoe, salt and pepper-- cook on low 10-12 hrs

cook until falling apart, serve with pico, cilantro, onion on corn tortillas

will do pics as time allows

last yr I had deer tamales-- some old grandma in Corpus made them-- greatness

 

[hornian]

In reply to:

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[hornian]

And because of this thread I made some venison ham steak CFS for dinner tonight. It was allsome.

 

[Beef]

Take it to Hudson's and have fajitas made out of it. Trust me.