Most underrated cut of venison
 

Probably my favorite cut of venison. The FLAT IRON steak. Small but as tender as a backstrap, if not more so. I salt it well and leave uncovered in the fridge a few hours. Pan sear on super high heat about two minutes a side, fresh cracked black pepper. Never disappoints. Would make a killer fajita too or taco.

I always considered the tongue or heart to be the most underrated cuts from a deer, but that's just me. :)

Heart can be quite good it just took me a few years to realize it !

The liver is pretty good too.

Heck yes! Fried with bacon, onions and gravy or made into pate.

Sorry Daryl, love the heart but cannot get liver by my lips:cool:

I’ll second that !

The whole neck boiled down for a meaty soup is great.

I have a vivid memory from some 45-50 years ago, back when I hunted deer in the river swamp with dogs, of a deer being processed at our camp one day. There were a couple of guys who ate the livers, and one from a deer killed that morning was cut out, and laid on a big wooden wire spool that was used as an outdoor table, while the deer processing was being completed. I walked by the liver and noticed it moving. We cut into it and found so many liver fluke worms in it that the whole thing looked like it was being kneaded from the inside.

I'm not squeamish, but I don't eat liver, and it's partially because of that mind picture.

Yea wobbly bits can turn you off. I like straight up M E A T . I have had heart. It's ok. Liver from deer can taste good or like pennies, I'll pass. Basically there are two things I will NOT eat. Brains and bugs.

My great grandmother told me when they killed hogs many many years ago they ate everything from the rooter to the tooter except for the squeal , I don’t quite follow that practice :rotf::rotf::rotf:

I second the recommendation for Neck Roast. Long and slow in a crock pot

A friend of ours told us that "everything but the squeal" when he took away a hog from one of Dad's traps lately. I didn't ask for any further explanation.

Summer sausage is my favorite type of venison, mainly because it is so much better than other kinds of sausage from other animals

I can remmember as a kid my great grandmother cleaning and then cooking chitlins . They liked them but you would’ve gotten tired from beating me with a stick before I’d have eaten any .

I got some venison and some elk summer sausage from a commercial outfit in Colorado I’m going to take to the Philippines with me next Monday . I’d like to can some venison tenderloin and take it along but I’m afraid they might pitch it and I don’t wanna go to the trouble f I’ll loose it .

Here's a link for all you nay-sayers of venison liver. Just remember, liver, onions, bacon and gravy. Can't beat it!!

https://www.deeranddeerhunting.com/c...cid=d2ca0ab4ca

I dunno Mike, that looks almost a bit overdone for my liking.
I do fry mine with onions and in bacon grease too but without the flour.





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Moose brisket steak or bear back straps are at the top of the list with our crew Downeast. Aged two weeks and sautéed rare to medium rare. Wicked good!

Dean, liver, not unlike steak, is best served bloody in the middle!

Neck meat, especially Elk, is for making real mincemeat pies like mother use to make. Not that candied fruit stuff from stores! I'm fortunate to know a couple of ladies over in Idaho, one that hunts Elk and provides the meat to the other that makes me pies.

From my PA Dutch side of the family, when they butchered pigs they used everything but the squeal.