DeerCook Guide for Meat Cuts
This is a guide to help you prepare the right meals with the right cut of meat. Venison is so lean that some cuts work for certain meals but not for others. Once you get used to the different texture of the different cuts then you can vary your meals easily. Though the differences may seem minor they will make a difference as to presentation, taste and quality of your meal.
 General layout of cuts (click on pic to enlarge) 1)Use the neck for pot pies and stews. 2)Use shoulder for smoking,Italian beef, and cubed meat meals when you want a heavier texture to the meat. 4)The loin is the best for chops,steaks and fajitas.Favored part of the deer. 3,5,6,7,)Shank,Ribs,Flank, and Brisket should all be ground and used for sausage and ground meat dinners. 8)Sirloin is good for steaks,stir fry,stroganoff and cubed recipe dinners. 9)Sirloin Tip makes great roast and large steaks. 10)Rump Roast is at its best when used whole then sliced. 11)Round can be used as roast or chicken fried steaks. |
