My freezer cooking challenge got quite a boost yesterday. My husband called shot his deer for this season. He took a nice doe that weighed around 170 lbs. The result, after de-boning and processing, will be about 70 lbs of meat added to our freezer.
This adds a new dimension to my cooking challenge because I don’t know any good recipes for venison.
I have always heard about the “gamey” taste, but I refuse to think that venison is a junk meat because I’ve seen it command some high prices at fancy restaurants.
I plan on making some of it into jerky that we will take with us on backpacking trips.
Beyond that, I confess I am at a loss.
If you have any good venison recipes, leave a comment or e-mail me. I’ll test your recipe and write about it over the next few weeks.
Click thumbnail for full size image
{ 2 comments… read them below or add one }
The “gamey” taste is related to what the deer eat. When we lived in Nebraska the deer fed on the agricultural crops in the area – corn, soybeans, etc. Deer meat could be cooked much the same as beef without a strong game taste. Living in Georgia, I find that the deer meat has a stronger taste since the deer feed on acorns and other browse found in the woods. An easy, good way to prepare the Georgia deer meat is in a crock-pot with about 1 cup of cola drink. Cook several hours (like overnight or so). Serve with a sweet barbeque sauce. I use “Sweet Baby Ray’s” original sauce.
I have heard good things about “Sweet Baby Ray’s” as a BBQ for venison from other people too.