Posted on 03/09/2005 6:41:30 AM PST by Millicent_Hornswaggle
Dear Antonio:
Thank you for your recent email concerning a picture of a deer posted on my website ( www.DrAdams.org ). Your email asked how I could kill and eat such a beautiful creature with a clean conscience. Actually, that is a two-part question. The “how can I kill it” part would take too long to answer. I recommend the Outdoor Life Network (OLN) for tips on how to harvest a healthy buck. But the “how can I eat it” part is a little simpler.
First, you need to decide whether venison is right for you. I would suggest starting with a rack of deer ribs that can be thrown on the grill the next time you decide to Bar-B-Q some chicken. Just douse the ribs with some KC Masterpiece Sauce and sprinkle them with Lowry’s Seasoning Salt. By the time you lay them all out, it will be time to flip them over. After you do, just pour any excess sauce on the ribs and cover them long enough to extinguish the flames. They should be ready within a few minutes. Just don’t overcook them and remember the following rule, Antonio: charcoal only, no gas grilling!
If you like the ribs, and I suspect you will, you might want to move up to something a little heavier. Most people recommend back-strap but I recommend tenderloin kabobs.
To make a good tenderloin kabob, just slice the tenderloins down the middle and cut each side into several chunks, sized according to your preference. Make sure to add plenty of small onions and whole mushrooms. Put them all in a pan and use the skewers to poke holes in the onions, mushrooms, and meat to help them soak up the seasonings. You may also want to add green peppers, though I rarely do.
Next, and most importantly, you need to douse everything in thick Italian dressing. Let everything marinate for approximately five hours. Then, you are ready for the grill!
After cooking the tenderloin kabobs on one side for a few minutes, dump the excess Italian dressing on the kabobs. Cover until the flames are extinguished. Turn the tenderloin kabobs over and season them with Pickapepper steak sauce -- a seasoning which is good on poultry and fish, but best on steak and venison. Serve when ready.
Of course, all of the above suggests that you prefer outdoor grilling to indoor cooking. Since I have no desire to impose my Southern outdoor grilling tradition on those from different cultures, I proudly offer an indoor option.
For each pound of cube steak, soak in the following marinade for 30 minutes:
¼ cup of red wine, 1 clove of garlic, and 1 1/2 tablespoons of soy sauce.
Dump the marinated meat into a skillet coated with olive oil. Cover the meat generously with Cajun seasoning while it cooks for three minutes. Turn the meat over and allow it to cook for another three minutes while lightly sprinkling with salt. Serve with the vegetables of your choice in order to promote culinary diversity.
I have tried to answer your questions thoroughly, Antonio. Now, allow me to ask a couple of questions about the animal rights movement you so passionately embrace.
Recently, I heard that animal rights activists had developed a strategy of going to plays and spotting women wearing fur. After identifying a target, they would hand comic books to their children under the guise of giving them something to read quietly during the performance. Unbeknownst to them, the comic books contained pictures of slaughtered animals with the words “Your mommy is a murderer” printed below.
Given your concern about animal pain, why do you intentionally inflict pain on innocent children? Do you consider animals to be superior to humans-a belief espoused by both Adolph Hitler and Charles Manson?
Finally, Antonio, why do animal rights activists get so mad when I refer to them as terrorists? Is it unfair for me to refer to PETA as a terrorist organization, given that they often destroy people’s property (e.g., spray-paint their minks) and traumatize their small children?
I hope you will take my questions seriously, Antonio. Even though you are an animal rights activist, I consider you to be a human being and not a mere animal. I recognize the difference, and I’m sorry if I grilled you.
©2005 Mike S. Adams
I am running low on my Sika deer. I knew I should have gotten two this year. Hunting season is only six months away. :)
Yep, whitetails. That same recipe works great with Elk also. Hell i think it would probable work well with old boots.
I have only one qualm with this story... I've done venison on my gas grill and it tasted great! The kids love it.. and there's nothing like homemade venison sausage!.. I'm a wuss though... can't kill em myself... but I will cook it and eat it!
My left-leaning hubby loves to hunt.
We are newlyweds, and I am taking up game cooking. Here's my favorite way to prepare Venison steaks.
Coat them with flower, then press peppercorns into both sides of the meat. Cook them in olive oil turning once. Remove them to a warmer. Then add to the pan drippings 1/2 cup of cream and 1/4 cup of brandy and more peppercorns and salt. Cook on medium until the sauce thickens. Spoon over steaks and serve.
...I'm a venison lover....but, ribs?? Deer fat is a tallow like mutton fat. It tends to stick to the roof of your mouth...
I boil them in the oven in a roasting pot. When they start to get tender after a couple of hours, pour out all of the old water and add fresh water and some seasonings. The fat gets boiled off and you are basically just pouring it out. I use the same technique for the shoulders and the hind quarters.
We make a lot of sausage which is my favorite use of venison, but give this a try. you won't be disappointed.
Maybe it is just Colorado Mule Deer because that is where I go to get them!
I live in CA and we have blacktail here, and in the area I live in it is a blacktail and mule deer mix. However, the food they eat kind of makes a gamy flavor if something isn't done, especially the ones that live in the low areas(below 5,000 feet) and eat acorns. The deer that live at 5,000 ft. and above usually have a superior flavor.
I like all these recipes, some of which I haven't tried and will make sure I try those next deer season. Hopefully I am going to make it to Colorado again this year.
Good eating to you all!
Like the old saying goes, you are what you eat!
I'm about 25 miles north of San Antonio in the hill country. These Whitetails around here are not gamey at all, or maybe just a hint of it. Around deer season they are practically corn fed. Axis deer have spread to within a couple of miles of my property, but I haven't seen one here yet. I understand that they are excellent eating.
Just a ways south of here where the country turns brushy with mesquite trees and a lot of other vegetation with thorns. Hard to walk through that stuff without some kind of protection (not to mention the rattlesnakes). Those deer have a lot more of that gamey taste, but they are still very good to eat, and they are a lot bigger.
Now there are definitly some big bucks over in Camp Bullis, which is within a mile of me as the crow flies, and usually we will see someone take a nice 12 pointer outside of the base as well, but it's rare. Part of the problem is that the hunters keep shooting the nice 8 and 9 pointers. If they'd let them get a bit older, we'd have a lot more 10 or 12 pointers in just a couple of years, or at least I think we would.
Good hunting and good eating to you as well!
*LOL*!
I believe you can buy venison meat online--there are places that raise deer for that purpose.
Yes, I've seen places that not only sell venison, but even more exotic meats like lion or zebra... even though I can't kill it, my hubby has no problem with that..hehe.. I'll never go hungry with that man!
Tried your marinade last night, it's good thanks. Would love to get some mail with any other recipes you are willing to share
Glad you liked it, seems to work go on about anything.
I'll see what other recipes i can come up with.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.