I'm in a rather large extended family where all the men (and some of the women too) hunt deer. I've taken one and it's mostly still in the freezer 'cause I don't know how to fix it. I'm just a bit leery of it to be honest. Those recipes look like they would work so I'll try a few and let you know.
I did go hunting this morning. Saw two does but they just 'flirted' with me. They were about 30 yards away behind some trees. Never could get a clear shot. I do mean 'flirted'. They would look around a tree straight at me and then go back behind the tree. After about two minutes they moved on off. I guess they knew something wasn't quite right but couldn't quite figure it out. They just never came out for a clear shot and I'm not into trailing wounded deer. Either it's a guaranteed shot or I don't take it.
Woo Hoo .. Somehow, I just can't get that visual out of my mind... Bwhahahahahahahah
I'm in a rather large extended family where all the men (and some of the women too) hunt deer. I've taken one and it's mostly still in the freezer 'cause I don't know how to fix it.....
My husband and I just got back from our annual hunting trip in Michigan. We brought home 8 for the freezer.
We hardly ever eat beef anymore. The main thing to remember is that it is a LEAN meat. If you like your steaks rare, you will have no problem. If you like them well done, I would probably use a swiss steak method to keep the meat moist. With roasts, again I only cook them to the rare stage and add bacon to the top to keep the meat from drying out. Venison is great in any caserole, stew or chili recipe. Burgers are fine rare as is. If you like them well done, you need to add some fat from some other source - pork or beef.
Another thing, a bad butcher can really mess up good venison. I have had several bad experiences with butchers and now cut up my own. It's a lot of work but well worth it. I make sure to remove all the fat along the rump and ribs as it has a very greasy taste. It is leaf fat (suet) and is best removed.