Another question for BearMusic - DPChallenge Forums

Nikon AF-S DX NIKKOR 18-200mm f/3.5-5.6G ED VR II

05/25/2006 10:00:37 PM · #1

Hey Robert, do venison steaks have to be cooked through or can you safely make them medium rare like beef? And what seasonings would YOU use...

Nikon D200

05/25/2006 10:01:30 PM · #2

Nothing like limiting your responses. :)

Tamron SP AF 28-75mm f/2.8 XR Di for Canon

05/25/2006 10:02:16 PM · #3

I'll get more responses... It never fails! :-P

Canon EOS-20D

05/25/2006 10:03:26 PM · #4

Let me know if you need assistance with the Private Message function. It works quite well.

yakatme

Lytro Illum Light Field Digital

Nikon AF-S Nikkor 17-35mm f/2.8D IF-ED

05/25/2006 10:04:20 PM · #5

Not from Bear Music via this thread right now, he's not online.

edit for clarification

Message edited by author 2006-05-25 22:06:16.

Nikon AF Nikkor 50mm f/1.8

05/25/2006 10:04:21 PM · #6

Originally posted by mk:

Let me know if you need assistance with the Private Message function. It works quite well.

ROFLMAO

trnqlty

Nikon D90

05/25/2006 10:04:32 PM · #7

Originally posted by mk:

Let me know if you need assistance with the Private Message function. It works quite well.

LOL

alanfreed

Nikon Z9

Nikon AF-S NIKKOR 24-70mm f/2.8G ED

05/25/2006 10:06:01 PM · #8

Or you could simply yell out the window really loudly...

Originally posted by mk:

Let me know if you need assistance with the Private Message function. It works quite well.

RayEthier

Canon EOS-5D Mark II

Canon EF-S 18-55mm f/3.5-5.6 USM

05/25/2006 10:07:11 PM · #9

Originally posted by mk:

Let me know if you need assistance with the Private Message function. It works quite well.

Yes it does... but responses of this nature are so much funnier... at least for the rest of us........hehehehehehe

Ray

Rikki

Canon EOS-20D

Canon EF 17-40mm f/4.0L USM

05/25/2006 10:08:11 PM · #10

Originally posted by mk:

Let me know if you need assistance with the Private Message function. It works quite well.

Priceless!

Nikon AF Nikkor 50mm f/1.8D

05/25/2006 10:09:32 PM · #11

Hey, I just thought I'd share Bear's culinary expertise with the site...

Quit laughin' at me or I'm takin' my ball and going home. Oh yeah, I am home...

_eug

Nikon D50

05/25/2006 10:10:10 PM · #12

Originally posted by alanfreed:

Originally posted by mk:
Let me know if you need assistance with the Private Message function. It works quite well.

Or you could simply yell out the window really loudly...

I prefer the tin can and string, although Robert hasn't come to get his end of it yet...

Rikki

Canon EOS-20D

Canon EF 17-40mm f/4.0L USM

05/25/2006 10:17:20 PM · #13

Originally posted by alanfreed:

Or you could simply yell out the window really loudly...

Originally posted by mk:
Let me know if you need assistance with the Private Message function. It works quite well.

Bear won't hear you :P

timfythetoo

Apple iPhone 16 Pro Max

05/25/2006 10:25:41 PM · #14

Originally posted by TooCool:

Hey Robert, do venison steaks have to be cooked through or can you safely make them medium rare like beef? And what seasonings would YOU use...

I like mine medium rare. As long as I knew the source and the processing steps. I worked in a sausage factory the last year of my 17 year culinary career and they processed over 350 deer a season. They ahve a spice rub that I use on alot of meat if you are looking for dry. Otherwise, garlic, olive oil, fresh rosemary, salt & cracked black pepper work real well.

Siegis sausage factory

Message edited by author 2006-05-25 23:00:04.

Canon RF 24-70mm f/2.8 L IS

05/25/2006 10:33:09 PM · #15

Originally posted by timfythetoo:

Originally posted by TooCool:
Hey Robert, do venison steaks have to be cooked through or can you safely make them medium rare like beef? And what seasonings would YOU use...

I like mine medium rare. As long as I knew the source and the processing steps. I worked in a sausage factory the last year of my 17 year culinary career and they processed over 350 deer a season. They ahve a spice rub that I use on alot of meat if you are looking for dry. Otherwise, garlic, olive oil, fresh rosemary, salt & cracked black pepper work real well.

Siegis sausage factory

We're these farm raised deer or something? Because there is no way I would even eat venison that way.... just me though :) (meaning less than well done)

Message edited by author 2006-05-25 22:34:31.

crayon

Samsung Galaxy S24 Ultra

05/25/2006 10:52:55 PM · #16

1 venison steak
Seasoned salt
Seasoned pepper
Monosodium glutamate
Juice of 1 1/2 lemons
1/2 c. butter

Sprinkle venison steak generously with seasoned salt, seasoned pepper and monosodium glutamate on both sides. Squeeze lemon juice on both sides.

Let stand for 1 hour. Broil steak in heavy skillet to desired degree of doneness. When steak is done, remove to a hot platter and keep warm. Serve with the following sauces:

HOT WINE SAUCE:

2 tbsp. butter
1/2 c. currant jelly
Juice of 1/2 lemon
1 tsp. salt
Cayenne pepper
1 c. red wine
1/2 c. water

Simmer butter, jelly, lemon juice, water, salt and pepper together with drippings in pan. Blend into a smooth gravy. Remove from fire, add wine and serve over steak.

GRITS GRAVY:

2 tbsp. flour
1 c. water
1 tbsp. Worcestershire sauce
2 tbsp. tomato catsup
Salt and pepper to taste

To drippings in pan add all ingredients. Simmer together until thickened. Serve over steak.

timfythetoo

Apple iPhone 16 Pro Max

05/25/2006 11:04:49 PM · #17

Originally posted by colyla:

We're these farm raised deer or something? Because there is no way I would even eat venison that way.... just me though :) (meaning less than well done)

I always go MR on farm raised. We used all farm raised in the restaurants I worked in - elk, vension, red deer, etc. Cooked anything beyond that is just a waste of meat.

The meat that came into the factory was all wild. Siegis is a USDA plant and is pretty particular about what they allow in to the store. They dont sell it - they just process it for customers - steaks, sausage, ground meat, etc. I personally would have no problem eating certain cuts MR off of most of what was brought in.

Message edited by author 2006-05-25 23:05:22.

kirbic

Canon EOS R5

05/25/2006 11:19:03 PM · #18

Originally posted by timfythetoo:

I always go MR on farm raised. We used all farm raised in the restaurants I worked in - elk, vension, red deer, etc. Cooked anything beyond that is just a waste of meat...

Amen!

GeneralE

Canon PowerShot S3 IS

Canon 12x IS USM (S3 IS built-in Lens) -- 36-432mm (35mm EQ)

05/25/2006 11:24:29 PM · #19

According to the USDA venison is supposed to be cooked to an intermal temperature of 160 degrees F, much like pork (and for the same reason -- the risk of trichinosis).

kirbic

Canon EOS R5

Canon RF 24-70mm f/2.8 L IS

05/25/2006 11:26:06 PM · #20

Originally posted by GeneralE:

According to the USDA venison is supposed to be cooked to an intermal temperature of 160 degrees F, much like pork (and for the same reason -- the risk of trichinosis).

Yeh, but the USDA is the reason that you can't get a hamburger wiht even a trace of pink in it anymore. Blech!

timfythetoo

Apple iPhone 16 Pro Max

05/25/2006 11:26:15 PM · #21

Originally posted by GeneralE:

According to the USDA venison is supposed to be cooked to an intermal temperature of 160 degrees F, much like pork (and for the same reason -- the risk of trichinosis).

Certain cuts of pork I eat well below that temp. Those silly USDA guys.

GeneralE

Canon PowerShot S3 IS

Canon 12x IS USM (S3 IS built-in Lens) -- 36-432mm (35mm EQ)

05/25/2006 11:27:28 PM · #22

The danger of trichinosis is much lower with today's factory-raised pigs -- they probably never see slop or a sty ...

05/25/2006 11:27:52 PM · #23

Originally posted by kirbic:

Yeh, but the USDA is the reason that you can't get a hamburger wiht even a trace of pink in it anymore. Blech!

I had a hamburger kick me in the teeth once... Hurt like hell but I bit back!

05/25/2006 11:30:56 PM · #24

I had heard of 'farm raised' deer, elk, etc. but hadn't ever heard or met anyone that had actually ate it. (i know, sounds odd probably) I was just raised where everyone hunted their own and cut and packaged it themselves. Only way I have ever ate it was salted, floured, then fried in grease (preferably bacon grease).

I gotta ask though (and this is wwwaaayyy off topic!) especially where everyone is from different places....are you allowed to hunt as much as you want and do you actually hunt in the woods? I know this sounds odd...but since I moved to FL I have found out people here hunt by "sitting up in a tree stand and dropping corn on the ground below". I had never heard of that before!!! Also you can shoot "several" deer, including bucks and/or does....again I found this odd. In Oregon there was a deer season (buck) for a limited amount of time and you had a tag and were allowed only "one" deer per season. Elk season was a very limited time season as well. Another difference....here in FL when they count the points on a buck they count 'all' the points....in OR they only counted one horn (the one with most tips).

Anyhow, now that I have intrigued everyone with my profound knowledge of hunting (not!) how about we start using that PM instead? :)