What should I do with all my meat?

[Pirkan]

Due to an abnormally successful start of the moose season with the University hunting club I have a lot of moose meat that I don't really know what to do with.

I have a massive outer thigh (idk the English name) from a bull that might do well in some stew or similar so suggestions for that would be fun. I have also saved som large long strips of the thigh to make biltong so a recipe and tips for that would be awesome. In addition to that I have a lot of mince that I've already used part of for a bolognese but more ideas are always appreciated.

On Thursday we're butchering another moose so I'll get even more meat but I don't know what cuts I'll get. If anyone has any ideas for specific cuts I should try to get suggestions are very welcome.

 

[NoStepOnSnek]

I always use thigh for cubed steak. Cut into cubes, pound it down (not as thin as you would stroodle, but same idea) and then either fry in a cast iron or slow cook in a crock pot with gravy and serve over grits or rice

 

[Flbt]

Cut in to bite size pices and add to a cheese and potato soup

 

[Betterinthebush]

What we don’t can for stew on the hind quarters, we take the top round portion of it and slow cook to medium rare, slice it thin and use it for cheese-steaks.

 

[BourbonTrail]

If you are adventurous you could make canned stews, chili and such items with it. That’s what we do with whitetail.

 

[deewayne2003]

Take 2” cubes of meat and season with…

Salt
Black pepper
Crushed garlic
Olive oil

Seal in ziplock and let sit in fridge for 5-7days

Sear meat in cast iron Dutch oven with 2 tbsp bacon grease, and set meat aside.

Add 1 finely chopped onion and sauté until done, add 1lbs sliced mushrooms and half a bottle of red wine, cook on high heat until wine has Reduced by 1/2(to make gravy).

Return meat to cast iron and simmer in gravy for 10 minutes.

Serve over crusty garlic bread or egg noodles.

 

[Flbt]

Salt
Red pepper flake
Paprika
Italian seasonings
Curry powder
Black pepper
Onion and garlic powder
A little dark brown suger
Pat it on a big roast and smoke it slow

 

[mdwest]

I’ve never taken a moose.. but with elk and white tail I keep things pretty simple… the loins and tenderloins stay intact and are cooked as medallions or filets.. everything else gets turned into ground/mince… with the ground we do everything from chilis to soups to meatballs, spaghetti, lasagna, etc … essentially anything you’d do with ground beef, we do with ground venison..

If preparing a dish where the venison by itself is too lean we just add in some fat… usually pork fat or bacon, but we’ve used other fats as well..

 

[Hunter-Habib]

The options are endless:
-Sausages
- Hamburger grind
- Seekh Kebabs
- Vindaloo
- Bresaola
- Souvlakis
- Chicken fried steak
- Pate
- Rillettes
-Ragout

 

[skydiver386]

The best thing for venison of any kind is to get a pressure canner, two boxes of Ball canning jars and some Kosher salt.

Canned venison is the BEST!

Most people turn their nose up at it if they aren't familiar with it, but I've tried everything, and NOTHING beats pressure canning. It's work to get started, but after you get everything set up, you can do several dozen jars in an afternoon.

The taste is better than anything you'll find down at Arby's, and it keeps for 5 years or more.

 

[mdwest]

I’ve never canned meat, but I have a buddy in upstate NY that 100% swears by it… he cubes every piece of every deer he takes, and cans it..

 

[Russ16]

Grind it or dice it and make tacos.

 

[Wyatt Smith]

I agree with those who go suggest canning. My mother cans beef, pork, chicken, and turkey. It’s pretty dang good, and fast to heat up. I can have a hot turkey and gravy dinnner in about 20 minutes.

 

[skydiver386]

I agree with those who go suggest canning. My mother cans beef, pork, chicken, and turkey. It’s pretty dang good, and fast to heat up. I can have a hot turkey and gravy dinnner in about 20 minutes.

Bingo

A Ball canning jar of Venison is a wonderful thing after a cold winter day outside. It's already cooked, so all I have to do is put some egg noddles in a sauce pan, some onions, garlic, mushrooms, butter and cream, my canned venison and in just over 10 minutes I've got Venison Stroganoff!

 

[SFRanger7GP]

Things we do with venison:
Neck roast, shred the meat and make tacos, stuffed arepas and empanadas

Cubed steak for chicken fried venison steak

Liver for breakfast

Marinate the heart and tongue and grill it

Summer sausage

Venison Wellington with the backstrap

Stir fry, roasts, stews

Ground venison for anything you would use ground beef, just better

We eat venison daily when we are in the US.

Safe hunting and good eating!

 

[Ryan]

As a guy

That's what she said.

 

[Wyatt Smith]

Ground venison for anything you would use ground beef, just better

I like venison quite a bit, but there’s no deer alive that can compete with a grass fed angus for quality meat and flavor.

 

[Flbt]

I like venison quite a bit, but there’s no deer alive that can compete with a grass fed angus for quality meat and flavor.

The breed yea
The grass feed no swap out for 190 days on oats, wheat , and corn with free access to grass.

 

[sgt_zim]

I like to keep it simple. Like @mdwest - loins and tenderloins are prizes and should be treated as such. But hams and shoulders, some of it I grind, but most of it is cubed for stew meat.

This is a simple winner.

About 3 lbs/1.5kg meat, cubed.
Flour, salted and peppered.
Dredge the cubes in the flour, then brown (bacon grease is preferable, but any animal fat will do). And I mean browned, as in slightly caramelized.

Cover with a broth of your choosing. Knorr beef cubes work well, simmer for about 3 or 4 hours. Cut up an onion or two, however it suits you. Cube 4 or 5 potatoes, cut a half dozen carrots into 1-2"/2.5-5cm lengths. Add more water/broth to ensure all the ingredients stay covered.

After about 3 hours of simmering the meat, add the carrots. After an hour to 90 minutes of the carrots, add the potatoes and onions, simmer for another 60 - 90 minutes. The meat should be tender by then. Salt and pepper to taste.

Southern US style biscuits make a nice side.
2 cups/1 liter of self-rising flour (if you don't have that, there are a thousand places on line to use all purpose flour with baking powder, baking soda, salt, and cream of tartar to describe the proportions for proper leavening)
1 cup/half liter of buttermilk or soured milk (if you don't have buttermilk, pour 1 TBS/15mL of vinegar to a measuring cup, then fill the cup to 8 oz/240mL, then wait 5 minutes)
1/2 cup/120mL of animal fat of your choice - bacon grease, tallow, or even butter. If you're using butter, it helps quite a lot of it's room temp before you try to do this. If using bacon grease, it should be chilled to where it's as solid as it can get.

With a pastry knife (or ordinary fork), cut the animal fat into the flour until the flour resembles course sand. Add about 3/4 cup/180 mL of the buttermilk/sour milk, stirring until all the flour is wet. Turn out onto a lightly floured prep surface, knead lightly, ending with a layer of dough that's about 1 inch/2.5 cm thick. Use a cookie cutter, diameter of your choosing. I prefer 2"/5cm, but it doesn't matter.

Preheat your oven to 450º F/235º C.

In a cookie sheet or pie tin, melt about 3 - 4 oz/90 - 120 mL butter (salted or unsalted, whatever you have on-hand). When the butter is melted, pull the pie tin out of the oven, with 1 side under an oven mit so the whole thing is tilted. Dip each biscuit, both sides, in the melted butter so they're well-coated. When all the biscuits are coated, bake at 450/235 for about 12 minutes. When the tops of the biscuits are golden-brown, they're ready.

Dip the biscuits in the stew broth.

You're welcome.

 

[Ridge Runner]

I start by butchering my big game meat into steaks and roasts: back strap, hind quarters, and tenderlions; Followed by stew meat: larger trimmings, front quarters; Then ground meat: smaller trim pieces, lower legs, ribs meat if deboned abd not saving as whole ribs for a separate meat dish.