What do you use as your fat in the pan to cook the deer?
Olive oil or 50/50 Olive Oil and Butter. The olive oil has a higher smoke point, but the butter will aide in browning. I will typically only use olive oil for the most part, but if I am trying to get a nice golden brown then I add the butter. Since it is a roast I would just stick to the olive oil.
Badger... that recipe looks phenomenal! Is that meat thawed out from the freezer or is it fresh off the deer? It looks really fresh to me. What do you find is the best way to wrap/package venison for the freezer?
Sorry to hijack, Jesse.
honestly, skip the food saver and go directly for the big dog. a GOOD vacuum sealer will be one of the best tools you can have in yoru arsenal for deer meat. the food saver lacks a quality seal. the cabelas brand is the correct type but it is really just a WESSON brand sealer with the cabelas name and mark up. i believe they are sold out of clevelandI had a feeling you'd say that. A FoodSaver is definitely on my wish list now. Thanks.
Same here...I save a few roasts also for the slow cooker. I cn't believe mor epeople don't can deer it tastes so dang good. We make vegetable soup or stroganoff alot with it...Or just heat it up in a pan with some muchrooms and onions and put it over noodles...we can a lot of deer . about one inch cubes and pressure can it . just fry it up in a pan of butter . the only steaks i keep are the back strap. the rest is canned or ground .