Shot my first deer- a few initial questions

[Monkey Spanker]

True - maybe a different approach next time. But the only reason I would shoot a deer is to eat it - and that is certainly what I intend to do with this one! I guess i will just cover it with bacon etc and opt for slow cooking methods - or worst case mincing (have read on other posts that that sort of approach helps to produce more tender end results). Need to be v careful with my second cooking attempt - this weekend - as I'll be giving it to my young kids; I really need a "delicious" response as it will impact on the Mrs's enthusiasm for more stalking!! I have to say, the fillet/ backstrap or whatever its called was still damn tasty and not unusually chewy, despite apparently being riddled with rigor mortis (and cooked from cold rather than room temp); trying to be positive here!!

It's not a 'show stopper' mate, as all you have done is effectively delayed the process whilst it is safely in your freezer! As it was so fresh when you froze it, there is no reason why you can't just defrost it a few days before you intend to cook it and leave it in the fridge. During this time the meat will once again relax the same as it would have done before freezing it. Mincing it will also help. Try it and let us know if it makes a difference? I'm sure it will be fine. The important thing with venison is not to dry it out! There is very little fat so the only real succulence come from water within the meat. Roast to 65 degrees or casserole it to keep it moist. Wrapping in bacon is also a great idea too! Sausages are probably the best way to introduce it to the wary as it disguises the 'Bambi Factor'!
Enjoy!
MS

 

[scotch_egg]

Your kids will love it minced. I use it as a replacement for beef mince in Lasagne, chilli and you can make burgers and meatballs.