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Thread: Mule deer meat

  1. #21
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    Mule deer are great to eat! As so many said you just need to take proper care of the meat. I think where a lot of folks make a mistake with mule deer, antelope, elk, whitetail, sheep, or anything else is they COOK IT TOO MUCH! Wild game has almost no fat marbled in the meat like a beef and all of the fat on the outside is removed as that "can add a wild taste to the meat".

    I feel that it needs to be medium rare with some pink in the middle. It dries out and gets tough just like any other meat does if you cook it too much.
    This is my favorite way to cook wild game meat. Chicken fry it!!!
    1. Mix up several eggs with some milk in a glass or plastic bowl. Don't use metal as it can impart a metallic taste to the meat. Stir this mixture up.
    2. Take thawed wild game steaks and put them in the egg/milk mixture and make sure the meat is covered in it. Cover with a piece of plastic and put the bowl back in the fridge for a couple of hours. It is not necessary to let the meat soak like that but I have read that the enzymes in milk help break down the meat possibly making it more tender.
    3. Take a tube of Ritz crackers and begin by crushing them up while they are still in the tube by hand. This does a pretty good job. Then when you think they are crushed good enough put the crushed crackers on a large flat plate.
    4. Have a skillet heated to medium- medium high with vegetable oil and butter in the pan.
    5. Take the steak and make sure it is coated good with the egg mixture and pull it out of the bowl and dredge it in the cracker crumb coating both sides of the steak. Put the steaks into the frying pan. Cook until the cracker crumb is starting to get golden brown on one side and then flip the steaks over and cook the opposite side the same way. You still want just a bit of pink in the middle, and they will turn out that way if you get the cracker crumb just lightly brown. Once you do it a couple of times it's real easy to tell if the meat is done by how the cracker crumb is looking on the outside.
    6. Put some salt and pepper on them and you are good to go. There will be some egg and cracker pieces that might fall off the meat in the pan. Mix some water in the pan and bring it to a boil and make some gravy out of it and it will taste awesome on your mashed potatoes!!!
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  3. #22
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    Quote Originally Posted by EZ7 View Post
    Thanks! Speaking of deer meat prep made me wanna share this burger recipe of my uncles. I may just be late to the table on this one but for those of you that haven't mixed a batch of this up you've gotta try it. I mix in a pound of bacon ends with 3-4 lbs of deer meat as I'm grinding it. Then for every 20lbs I mix in a jar of hogie spread. I am addicted to this burger. Before this I never made just plain deer burgers on the grill. Just added it in with meals (spagetti,etc.). These things are juicy, a little spicy and delicious!
    What the heck is Hogie spead?
    See ya on the ridge top!...... By.

  4. #23
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    Quote Originally Posted by 6mm Remington View Post
    Mule deer are great to eat! As so many said you just need to take proper care of the meat. I think where a lot of folks make a mistake with mule deer, antelope, elk, whitetail, sheep, or anything else is they COOK IT TOO MUCH! Wild game has almost no fat marbled in the meat like a beef and all of the fat on the outside is removed as that "can add a wild taste to the meat".

    I feel that it needs to be medium rare with some pink in the middle. It dries out and gets tough just like any other meat does if you cook it too much.
    This is my favorite way to cook wild game meat. Chicken fry it!!!
    1. Mix up several eggs with some milk in a glass or plastic bowl. Don't use metal as it can impart a metallic taste to the meat. Stir this mixture up.
    2. Take thawed wild game steaks and put them in the egg/milk mixture and make sure the meat is covered in it. Cover with a piece of plastic and put the bowl back in the fridge for a couple of hours. It is not necessary to let the meat soak like that but I have read that the enzymes in milk help break down the meat possibly making it more tender.
    3. Take a tube of Ritz crackers and begin by crushing them up while they are still in the tube by hand. This does a pretty good job. Then when you think they are crushed good enough put the crushed crackers on a large flat plate.
    4. Have a skillet heated to medium- medium high with vegetable oil and butter in the pan.
    5. Take the steak and make sure it is coated good with the egg mixture and pull it out of the bowl and dredge it in the cracker crumb coating both sides of the steak. Put the steaks into the frying pan. Cook until the cracker crumb is starting to get golden brown on one side and then flip the steaks over and cook the opposite side the same way. You still want just a bit of pink in the middle, and they will turn out that way if you get the cracker crumb just lightly brown. Once you do it a couple of times it's real easy to tell if the meat is done by how the cracker crumb is looking on the outside.
    6. Put some salt and pepper on them and you are good to go. There will be some egg and cracker pieces that might fall off the meat in the pan. Mix some water in the pan and bring it to a boil and make some gravy out of it and it will taste awesome on your mashed potatoes!!!
    Now I'm to hungry to pursue this conversation !!
    See ya on the ridge top!...... By.

  5. #24
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    Quote Originally Posted by Topgun 30-06 View Post
    Yep, you're crazy, LOL!
    Agreed TopGun...about the only meat better than elk is Bighorn sheep & Moose.

  6. #25
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    Quote Originally Posted by BigBy1 View Post
    What the heck is Hogie spead?
    Yeah, what the heck is Hogie spread? Who makes it? Where can you buy it?

  7. #26
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    Click image for larger version. 

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    Quote Originally Posted by BigBy1 View Post
    What the heck is Hogie spead?
    Same thing I once asked! It's a jar of spices & seasoning you add to hogies. I've never heard of it until my uncle gave me this recipe. You can buy it in the grocery store. That's all I can till you!
    Last edited by EZ7; 12-17-2013 at 12:11 PM. Reason: Add photo

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  9. #27
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    mule deer is great, if it's cared for properly and cooked right. Venison fajitas are a good way to go. The only times it's tasted gamey are when all the blood hasn't drained out after it's thawed out from the freezer.

  10. #28
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    I pretty much live on midwest whitetails but believe it or not best venison I've ever had came from a Colorado high country mule deer. It was an early season 2 year old. As others have stated, a lot has to do with how you take care of it. Aging it helps as well. I like to hang mine for a week if temps allow it.

  11. #29
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    I grew up on Whiteys also. This year I was fortunate to take my first Muley from the Colorado high country, and it tastes spectacular. I couldn't agree more with the folks who stress it's all about how well you take care of the meat.

  12. #30
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    Muleys arent even close to as good as a whitetail... Just my opinion.
    "This is A Way of Life"

 

 

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