OK...So I went hunting and got a Deer, Now what....Recipe Suggestions.

I have been deer hunting only a couple of times, but I have never been to "Deer Camp". This Thansgiving Pop (my Grandfather), told me to get out here to West Virginia and go to Deer camp with him and some others.

Old Pop is a WWII vet and is 80 years old, and still makes it deer hunting every year. I have some guns, but my Dad (Pop's son) never got into hunting and so I was not brought up within the hunting culture. I have wanted to go, and I have gone deer hunting before, but I had never had a shot. I never had someone with me to teach me the finer points....until Pop took me out.

He told me,"Go up that there old loggin' road, and where the road turns down into the hollar....just keep on goin until ya see a path headin' up to that thar ridge. When the path start a levelin' off, then sit yerself by that big poplar tree." If'n ya see a doe commin' 'round then just you wait, 'cause a buck just might be a chasin' her. Don't you a worry about it if'n there's some twigs between you and your deer, cause this here 35 caliber rifle is a brush gun. If you get yourself a shot, then just pick his ass!"

Well, I did get a shot and I did get my first deer (I am 40 years old). It isn't a braggin' deer, except it is my first. He had 4 points, and from what they all say its a good sized deer. He's down at the processor now getting cut up, and I got his 4 points on the back porch.

Just make sure the butcher removes ALL bruised tissue- it is the bruised tissue and its concentration of white blood cells that makes meat taste 'off.' (So does a hunter who cuts through the gland or gland duct on the leg and uses the same knife to gut his deer.)

The ABSOLUTE BEST part of the deer are the 'tenders'- a pair of delectable, tender muscles on the INSIDE of the body cavity up on either side of the backbone (they will be about 8 to 10 inches long and cigar-shaped). These you can easily get to yourself before taking it to the butcher, and indeed, you should remove them as soon as possible and enjoy them the same day you hunted. If you don't, they will tend to dry up while hanging at the butcher's. Yuck... not a way to treat 'filet mignon.' The next best parts are the backstraps on the OUTSIDE of the deer, either side of the backbone. These are large sections of meat and correspond to the T-bone on a steer. Don't cut them like T-bones- have them whole (like prime rib) or butterflied. Delicious- never have them made into sausage!

The trick for a tasty venison meal is not to try to bury it with loads of spices or marinades- if you have to do that, you have improperly cleaned your deer or have made such a bad shot that your deer didn't drop right away but had it's adrenalin elevated from fear and running! Bucks are gamier than does, but seldoom gamey at all if they don't know what hit them- because then there isn't much adrenalin to foul flavor the meat. Avoid old bucks if you are looking for meat- they are better for suasage. Spike bucks and does are great for steaks.

A good venison steak from a properly gutted and butchered deer will benefit from a marinade of fresh smashed garlic and balsamic vinegar. Marinate overnight or just for an hour... then wrap some bacon around them, dust with a little black pepper and LIGHTLY cook on the grill at low temp. When you see a little bit of blood come to the surface, turn it over and cook a few minutes longer- you want it medium rare to rare, not dried out.

Another method is to garlic it, wrap with bacon, brush some mustard (dijon or stone ground is good) and cook on the grill or in an iron skillet... again, use low heat and take your time to keep it tender.

Another nice marinade is 1/2 Cup soy sauce, 1/2 Cup wine, 1/2 Cup coke or sevcn up. Marinate for an hour or two. Then grill.

Another method is to take tougher cuts of meat and slice them across the grain, 1/4 inch thick. Take these slices and beat them with a meat tenderizer until they are about 1/8 inch thick. Dip both sides of the meat in lime juice. Then lay them in layers in a ceramic or glass bowl, sprinkling each layer with pepper and garlic, and stack the layers atop one another. Marinate overnight. Then take them and fry, a few at a time, in a bit of sesame oil (find in the oriental food department of your store) or olive oil in a skillet...NOT an iron skillet- the acids in the lime juice will react with iron.) If you like a little heat, add some red pepper flakes. (You can also prepare meat this way and dry it in your oven to make jerky.... it takes a lot longer.

Roasts benefit from being wrapped in bacon- make sure the silverskin is removed. The bacon keeps the somewhat too-lean meat of deer moist.

Roasts can be sliced thin, stuffed with mushrooms, ham, garlic and your favorite spices and rolled up. Wrap in bacon or coat with mustard and cook like a beef roast, at a lower tem.

For two people, you will need two, thin 4-5 ounce pieces of your venison, the sirloin or a tender slice of leg are ideal. With a meat hammer, or the side of a coke bottle, carefully flatten the meat till it is very thin. Try for a roughly square shape when you are done. On each piece of meat, place a couple very thin slices of real Italian Procciuto ham. On these, put a thin slice of good muzzarela cheese, about 1/8 inch thick. Now roll each package up, jellyroll fashion, tucking the ends in neatly. Tie in a couple places so they will hold together. The Saltimboca can be prepared to this point well ahead of when they will be needed. Just before serving, heat a heavy skillet or chafing dish, add:

2 Tbl. butter

Saute the Saltimboca in the butter until they are cooked through and lightly browned. Then add:

1/4 cup real Italian Dry Marsala Wine

Flame the wine,when flames go out, add:

2 Tbl. butter

Toss the Saltimboca around a bit until the butter is melted and forms a sauce. Serve with linguini, a nice salad and a bottle of dry red wine.

See this LINK

Hey, Carlo, have any ideas?

Lets see, today is Thursday, it's fall, and those damned leaves are covering my pool and the herb garden,....hmmmmmmm. I got it! Try stuffing it with some stale ole dried out bread thats been seasoned with lots of wilted stuff , on the side put some cheap Yams covered with sticky molasses and whatever will disguise it enough that the kids will at least put it on their plates (to be thrown out later, but who cares it's 2 cans for a buck), oh yea, open up a can of those jellied, bitter red thingys, being sure to keep that special TIN CAN SHAPE, and serve it with a few Fava beans, and a little Chianti!!
Can you tell, I burnt my Turkey, it was that damned thermometer, again!!!! GRRRrrrrrrrrr....snicker, hehhehehhehh

This never fails to delight my guests:

Herbed Venison Roast

Roast
     2 to 4 pound Venison roast
     1 to 2 tablespoons dried Provencal herbs (basil, thyme, rosemary, oregano, sage, marjoram)
     1 to 2 pound thick-sliced bacon
     1 cup Cran/Raisin Relish

Cran/Raisin Relish
     2 1/4 cups golden raisins
     2 cups orange juice
     1 cup water
     1/2 cup sugar
     1/4 cup lemon juice
     3 cups (12 ounces) fresh or frozen cranberries (dried can also be used)
     1 tablespoon orange peel

Roast: Rub roast with herbs. Wrap roast with overlapping bacon slices; tie securely. Place on rack in shallow roasting pan. Baste with pureed Raisinberry Relish. Place in preheated 500° oven. Reduce heat to 400 degrees; roast 15 minutes per pound. Serve rare with additional Cran/Raisin Relish. (One-pound venison provides four servings.)

Cran/Raisin Relish: In 3-quart saucepan combine raisins, orange juice, water, sugar and lemon juice. Bring to boil over high heat, stirring to dissolve sugar. Reduce heat and simmer 10 minutes. Add cranberries and orange peel. Return to boil; simmer about 10 minutes until liquid barely covers solid ingredients. Cool. Store, refrigerated in covered container up to one month. Makes about 4 1/2 cups.

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