Theyre just regular white tail deer that are down by where i am, they mainly eat berries and veggies.
food Deer In MY Garden
- Thread starter Noshownate
- Start date
Novacastrian said:
yeah, but only usually in poorer areas of Scotland!!
i'd never deep-fry venison, it's a dear (?) meat here & it'd just be a total waste.no self-respecting scottish cook/chef would do that.
deer here like a bit of fruit off the trees i've noticed, be interesting to sample their flesh.
patrick said:
Noshownate said:
if crop fed deer (farmers crops) you'll have some of the tastiest deer! vs swamp bucks (deer)
patrick, in MN our deer love soybeans, winter wheat, & of course worthless corn, plus the other crops.
nate - deer will eat anything from crops, garden/house plants, bark,nuts,berries, etc.... theres even a claim (which I saw the website with pics) that deer will even eat young birds/eggs on the ground, if they come across them.
I've searched for that website again (long after I've seen it & years ago ) but cant find it again, but it was posted in another forum & I'd love to find it again! it was a legit study too!
Good info chilehunter
I knew that piece of meat soon as I seen it.. Knew it wasn't a gator tail either.. That right there like was said earlier is the best and tenderest piece on a deer.. Probably why its called a tenderloin because of the tenderness.. I have no idea though. They also got what you call sweet meat inside the ribs but no one ever messes with that.. To much work really.
Deep frying is never heard of when cooking deer nor do I know anyone that ever thought about it...
The best way to take the game taste out is soak it in vinegar over nite is what I do. I also like putting a splash a vinegar and a lot of honey in the pan or skillet im cooking the deer in..
Its funny when I seen this though cause it's what I had for dinner tonight, but I made mine as a stir fry.
Using Soy sauce brown gravy and mix veg's again with honey and butter in the skillet I used.. I live with some friends and all of them commented on how tasty it was.. The kids that are here all thought it was beef and ate it up.. Ages ranging from 3-8
Lol I just signed up to this site to make this comment
http://www.backwoodsbound.com/zdeer.html
I did the deer hunter's surprise tonight.. Only thing I did diffrent was soaked mine in vinegar overnight and added honey to the pan before it began cooking.. Something about honey I love on deer meat.
Deep frying is never heard of when cooking deer nor do I know anyone that ever thought about it...
The best way to take the game taste out is soak it in vinegar over nite is what I do. I also like putting a splash a vinegar and a lot of honey in the pan or skillet im cooking the deer in..
Its funny when I seen this though cause it's what I had for dinner tonight, but I made mine as a stir fry.
Using Soy sauce brown gravy and mix veg's again with honey and butter in the skillet I used.. I live with some friends and all of them commented on how tasty it was.. The kids that are here all thought it was beef and ate it up.. Ages ranging from 3-8
Lol I just signed up to this site to make this comment
http://www.backwoodsbound.com/zdeer.html
I did the deer hunter's surprise tonight.. Only thing I did diffrent was soaked mine in vinegar overnight and added honey to the pan before it began cooking.. Something about honey I love on deer meat.
ChristopherF - I knew that piece of meat soon as I seen it.. Knew it wasn't a gator tail either..
Obviously you are familiar with venison and gator.
the same guy came back again brought another piece of venison 2lbs stone crab claws and bucket full of zuchinni and green tomatoes, he wanted green tomatoes breaded aND fried same with the zuchinni and venison and crab claws. Just kiding about claws just cracked and chilled. The only thing i'm kind of pissed now is the fact that this guy hasn't tipped the kitchen at all that is alot of work prepping all HIS product then cooking it, especially if we are busy and we dont have much room to be preparing all this crap, guy nevet says thanks or nothin i almost wanna say next time dude i don't have time for this special crap evry damn week mayb eif he slipped the kitchen some money ok we could do it if it is slow. But for all you people out theyre brigning YOUR un prepared food to kitchens and just creating alot of extra work for the kitchen tipp the chefs cause this will get old very fast. I don't mean to sound lazy but we have other customers ordering food on our menu and paying a fair amount. IDK the guy still wanted it fried after i told him i will grill it or sautee it or whatever he would like. stubborn old redneck i guess.
Obviously you are familiar with venison and gator.
the same guy came back again brought another piece of venison 2lbs stone crab claws and bucket full of zuchinni and green tomatoes, he wanted green tomatoes breaded aND fried same with the zuchinni and venison and crab claws. Just kiding about claws just cracked and chilled. The only thing i'm kind of pissed now is the fact that this guy hasn't tipped the kitchen at all that is alot of work prepping all HIS product then cooking it, especially if we are busy and we dont have much room to be preparing all this crap, guy nevet says thanks or nothin i almost wanna say next time dude i don't have time for this special crap evry damn week mayb eif he slipped the kitchen some money ok we could do it if it is slow. But for all you people out theyre brigning YOUR un prepared food to kitchens and just creating alot of extra work for the kitchen tipp the chefs cause this will get old very fast. I don't mean to sound lazy but we have other customers ordering food on our menu and paying a fair amount. IDK the guy still wanted it fried after i told him i will grill it or sautee it or whatever he would like. stubborn old redneck i guess.
ChristopherF said:
actually the tenderlion(s) are the 2 muscle groups along the spine inside the cavity below the ribcage & before the pelvis starts. very tasty! but the backstraps are just as tasty & more of them.
a little confused about "sweet meat inside the ribs"
for deer theres not much meat between the ribs, then once gutted the rib meat will dry out fast. then you have to consider the rule of bad meat around here its been shot - bacteria, bloodshot.
if you're talking about whats inside the deer ribs, as in the bone marrow, you shuldnt do that! you should never have cut bones in your cuts of meat from deer or other big game. CWD is in the bones (if they have it), its not proven to transfer to humans but why risk it ? keep it all boneless cuts!
Noshownate said:
from the start of this I thought you or someone there knew the person, or your place allows this, for bringing food in.
around here I'd never think about asking some place to cook my food, let alone I'd already know the answer - NO!
only way it might happen is if you're friends with the cook there & then that still might not be good enough.
not tipping after asking to cook you're own special meal that you brought in
thats soooooo wrong!! after what you've said I'd tell him, this is our menu order from that! & if you want your own food cooked it'll cost this (?) make it worth your while.
or you can play the safety route - that you dont know how that food was handled (USDA or FDA ?) & dont want to risk the contamintation with your food/cookware.
JayT said:
yea thats what I was thinking, but dont know how every location is. I'd question any food that wasnt bought from your own food supplier, & wild game would even raise more questions as to how it was handle & then was that animal disease free, cuz wild animals dont go through the USDA or FDA ? & are allow to butcher them in your garage. & the they dont look so highly of garages
agreed.
Only thing is we do allow people to bring in the fish they catch and that is no prob but preparing all veggies claws and bakcstrap once a week and if were busy. i dont mind cooking someones fish which we allow. deer i'm gonna talk to manager about that.
Only thing is we do allow people to bring in the fish they catch and that is no prob but preparing all veggies claws and bakcstrap once a week and if were busy. i dont mind cooking someones fish which we allow. deer i'm gonna talk to manager about that.
chilehunter said:
ChristopherF said:
maybe I misunderstood you, but I read it right from your quote - as to why its called a tenderloin.
ChristopherF said:
ChristopherF said:
last time I checked a heart is in the rib cage.
& last time I gutted a deer theres not really any meat worth keeping in the rib cage = not damaging any meat if shot in the rib cage., though the neck can give a decent ammount of meat.
& again from my experience head shots are not an ideal shot to take! too small of a target & too much eradect movement vs the boiler room!
Boy could I go for some good white tale steaks, fresh of the grill, they never make it to the table!
Noshownate said:
deer swim to them islands, I was out fishing on my cousins boat down in the 10,000 islands and watched a nice buck swim straight across to the channel and into mangroves and climb right up onto dry land.
it was pretty funny cause as we were motoring along and we both were like wtf? is that in the water, we contemplated throwing a castnet on it and dragging it aboard but then we thought better of the idea lol.
LOL the 2 most common ways to cook "back-strap" here is #1; deep fry it,#2 Smoke it! Most parts of the deer are not suitable
for frying and the hunter wants a quick and easy meal, deep frying the back-strap is the way to go. Fried back-strap slices are
great on biscuits for breakfast too!
for frying and the hunter wants a quick and easy meal, deep frying the back-strap is the way to go. Fried back-strap slices are
great on biscuits for breakfast too!
Deep fried Ice Cream is great as long as it is coated 
Here is a site you may want to visit. It is a deer hunters forum and if you click the RECIEPS menue (4th one down) it brings you to all sorts of deer recieps with the first on top talking about deer backstrap.
http://www.deerhuntingchat.com/forum/
In different parts of the country people do things different. I surely have heard of soaking it in a good marinade several days and then pan frying it. As long as it is not overcooked. Here is a site describing that process.
To each his own - depends where your from and how they do it there.
http://www.helium.com/items/1205066-recipes-venison-back-strap
http://www.deerhuntingchat.com/forum/
In different parts of the country people do things different. I surely have heard of soaking it in a good marinade several days and then pan frying it. As long as it is not overcooked. Here is a site describing that process.
To each his own - depends where your from and how they do it there.
http://www.helium.com/items/1205066-recipes-venison-back-strap