April 9, 2010 9:16 AM
Deer recipes roundup - your favorites?
I really think you could live your whole lifetime in California and never experience eating venison.
But if you move to Virginia, someone is bound to give you some. Because men here like to shoot deer - which is actually helpful considering the damage when the deer population is not kept under control - and many shoot more than their families can eat.
Seeing the provider instinct in its natural form is so beautiful.
I don't know why, but this is a taste I just cannot seem to acquire. But since my family loves venison, I've learned to cook it. I made some in the crockpot yesterday - a stewy mixture we poured over rice. It was tender and everyone loved it. I ate leftover fish. . . .
Thank goodness for Google as I still have some deer meat in the freezer - I think I'll try venison chili (pictured above).
Your thoughts or experience?
And for those who are blessed to be provided for in this way, here are some recipe sites:
And another thought: do you have a favorite deer recipe which will win me over? IIf so, please leave it in the comments so everyone can enjoy :)
And yes, we are still grateful for gifts of deer meat! You can't beat the price!
Posted in My life, Recipes | Permalink
Comments
I'll be checking back for ideas, my sister works at a farm where the deers are a real problem , they destroy the crops so the farmer is able to hunt year round on his property.. hence we get whatever we want, I just have no idea how to cook it!
Posted by: Laura Lee | April 9, 2010 2:05 PM
I use it for anything I would use beef for. Tacos, spaghetti, burritoes, etc.... I think it is important to cook all wild game on low, do not cook it fast and high. Also, the taste greatly depends on what the animal was eating. We are very fortunate that our deer eat from an alfalfa field. Tasty and healthy.
Posted by: carolyn | April 9, 2010 2:32 PM
My husband deer hunts, and he processes our deer meat for the freezer. He says that whenever you can, to remove all the whitish membrane that covers the meat. This is best done while processing, but on larger pieces of meat such as roasts, it can be done after the fact. This really eliminates the gamey taste that venison can have. Recipe wise, if I have venison tenderloin, we marinate and grill them as we would beef steaks. If it's a roast, I cook it using one of several beef pot roast recipes.
Posted by: kim | April 9, 2010 9:46 PM
My husband hunts and we process it ourselves too. We mix 80/20 deer with pork for a ground mixture to use in chili, meatballs, meat sauce, anywhere you would use ground beef. The sweetness of the pork seems to moderate the gaminess. Cooking the deer with some bacon and/or beer also helps. Deer can take a lot of seasoning, so be generous with the chili powder, paprika, oregano, garlic. Here is a link to a recipe we enjoy: http://www.recipezaar.com/recipe/wild-game-goulash-soup-359695
I use a mild paprika like Szeged.
Lori aka Lille on recipezaar
Posted by: Lori | April 13, 2010 5:36 PM
