Steaks, Mince and Casserole

[SikaHunter]

Hi all
Normally I process about 10 deer a season for home usage. I generally keep the backstraps and fillets whole and then cut steaks from the haunch . I mince the shoulders and neck and usually the shanks but occasionally use the shank for braising. If the animal is large enough (normally i shoot sika hinds) I would keep some of the shoulder as casserole. I make burgers and sausages with some of the mince and use the rest for chili and bolognaise etc.

My 2 questions are ...

1 What else might I be able to do with the meat and
2 Does anyone have any good recipes for Burgers

 

[Freeforester]

Slow cook stew with the less tender bits, fajita strips with decent stuff ( a little more input required from the butcher, admittedly, but well worth the effort); try cutting the neck into ‘oxtail’-type sections for osso bucco slow braising, thank me later.

 

[weblyish]

I'm too lazy to search this up so here is a screenshot I had saved on my phone
I did burgers to this recipe recently and they were really very good (I have rice starch not potato) and no faffing about with suet, bacon Porkfat etc

For me the neck (in a couple of sections) and the ribs get to boil in water for 2 hours then when cool meat gets stripped off for pasta Ragu sauce or BBQ pulled venison type thing. So I only take off for mince the readily accessible meat

The water forms the base of the stock with the other bones

Rest is as you say best steak, bit of casserole and then mince

 

[Norfolk Horn]

My buger recipe is nothing fancy
1lb of mince
Crust of the breed grated for the crusty bits
Shot of Heinz tomato sauce, Worcestershire sauce, garlic puree, chilli powder.
Combine it all and work till it stiffens.
Form the buggers and fry.

Just adjust until you get it to taste

 

[gelert]

Venison lorne sausage is really nice,or if you have some mince mix with pork and some stuffing you have the base for some lovely recepies like scotch eggs,sausage rolls or stick it in braising steak with string wrapped bacon for venison olives etc.

Red onion burger mix has been my staple for over a decade and its lovely with 20-30% beef mince.

Red Onion & Steak Burger Mix

This red onion steak burger mix is a top drawer luxury mix that will have your mouthwatering the moment that burger hits grill. Packed full with red onion, cumin and garlic each spice combines to compliment the meat to make what can only be described a traditional farmhouse burger. This is a...

www.weschenfelder.co.uk

 

[Ratcatcher]

Slow cook stew with the less tender bits, fajita strips with decent stuff ( a little more input required from the butcher, admittedly, but well worth the effort); try cutting the neck into ‘oxtail’-type sections for osso bucco slow braising, thank me later.

It's really worth doing the shanks osso bucco style, a pain to cut but definitely worth the effort

 

[weblyish]

It's really worth doing the shanks osso bucco style, a pain to cut but definitely worth the effort

I wonder if cutting them when frozen might be best. I've tried cutting them before and it was a mess

 

[Ali]

In my mind this is the perfect burger mix for sika .
Scobies Organic and Juniper burger mix

ORGANIC VENISON BURGER 1KG | Scobies Direct

OG30130/1, ORGANIC VENISON BURGER 1KG from Organic Blending Co at Scobies Direct

www.scobiesdirect.com

Absolutely awesome

 

[Ratcatcher]

I wonder if cutting them when frozen might be best. I've tried cutting them before and it was a mess

The secret, I think, is not to try and cut them too thin, a couple of inches is best, with a new hacksaw blade, they look superb when served

 

[shakey jake]

The secret, I think, is not to try and cut them too thin, a couple of inches is best, with a new hacksaw blade, they look superb when served

what deer are you cutting them from?

 

[VSS]

I wonder if cutting them when frozen might be best. I've tried cutting them before and it was a mess

Frozen, using a bandsaw.

 

[Ratcatcher]

what deer are you cutting them from?

I use red, as it's all I shoot, apart from roe, but it uses a part of the animal that really would only go to mince or burgers and what a revelation it is, really worth the wait

 

[shakey jake]

I use red, as it's all I shoot, apart from roe, but it uses a part of the animal that really would only go to mince or burgers and what a revelation it is, really worth the wait

i cook all shanks long and slow, mine are from munty, cwd and roe.
slow cooked fall of the bone meat in a rich sauce is pretty amazing.
i like wet polenta, with loads of parmessan with a ragu

 

[User00056]

I'm too lazy to search this up so here is a screenshot I had saved on my phone
I did burgers to this recipe recently and they were really very good (I have rice starch not potato) and no faffing about with suet, bacon Porkfat etc

Really glad you tried it! Rice starch is a perfectly fine substitute I was pretty impressed with the recipe, I must admit

 

[Ratcatcher]

i cook all shanks long and slow, mine are from munty, cwd and roe.
slow cooked fall of the bone meat in a rich sauce is pretty amazing.
i like wet polenta, with loads of parmessan with a ragu

We normally use necks and shanks cooked long and slow then picked and made into pies and pasties

 

[SikaSeeker]

I use the rump off the top of the leg for steak sandwiches, onions, garlic purée and peppers sliced large on you favourite bread

 

[Sol]

Shanks are by far one of the most delicious parts of the animal I love doing them as a stew then freezing portions for later meals.

One or two beef cubes (or venison stock If you have it)
Onions, Carrots, and In my last case I used sweet potato instead of regular potato and liked that a lot occasionally I'll do sweetcorn too.
Bunch of shank, you could brown it but honestly often I dont.

I've learned instead of adding stock cube after stock cube for flavoring, I've found a bit of MSG really helps bring out the flavor.

For burger unpopular opinion I like Weschenfelders game mix, the only thing I will say that 8lbs per seasoning pack? double it too 16lbs per pack.

​

 

[User00056]

I've learned instead of adding stock cube after stock cube for flavoring, I've found a bit of MSG really helps bring out the flavor.

I use something called 'Colatura de alici'. It's a modern version of the ancient Roman fish sauce called 'Garum'. It lends a deep umami flavour and really helps bring the flavours together.