Cooking Venison

In this part of the country, hunters head to the bush every fall for the hunt and enjoy cooking venison for their evening meals. People come from all over the United States and Canadian provinces to hunt deer and for two weeks or more our schools and shops are nearly empty – down to just a few students and a skeleton staff.

Whether you believe in the practice of hunting isn’t on the table for discussion in this article – the issue on the table is the best quality of meat you can feed your family and the wide variety of ways to prepare it. Venison is a low fat, all natural protein – raised without hormones, antibiotics, and all the horrible feedstuffs given to our commercially raised meat sources. In short, if you’re going to eat meat, cooking venison is the healthiest way to feed your family.

How to cook venison for flavor and tenderness.The meat is tender and lends itself well to many flavorings, herbs and spices; and almost any recipe created for beef can be altered for venison with a few concessions.

A common complaint that I hear from people when I talk about the benefits of eating wild game is that the strong taste is a turn off. For these folks I always offer them to come over and enjoy venison at my table before they discredit the meat further. At that point we’ll usually have an information session too on the types and age and methods of cooking.

Unlike beef, pork or chicken in the grocery store – food that has been raised the same way, butchered at the same age, and so on – venison from one deer to the next varies greatly in flavor. Dependent on what they’ve been eating, on their age, on local competition for food supply, and on the water they consume. So when we learn to cook venison we learn to compensate for these traits and don’t willy-nilly throw a meal together without first considering the ingredients.

The primary goal in venison that has browsed more than grazed and is more than three years old – is to remove the taste and scent of wildness. This is what you’ll hear referred to as ‘gamey’. The secondary goal is to increase the tenderness of the meat and cook it in a way that it doesn’t dry out.

For these and other considerations – and with the help of many other American, Canadian and European cooks – the GoodByeCityLife team has compiled over 130 recipes into an ebook to help more people actually enjoy and relish the low-fat, ultra-natural, meat from deer.

How to Cook Venison (Tutorial and Recipes)Cooking Venison: A Country Girl’s Guide (for the PC and MAC) – 96 pages, 135 recipes

Table of Contents

  • Familiarizing Yourself with Venison and Other Wild Game

  • Modifying Your Favorite Recipes

Venison Recipes

  • Glazes, Sauces and Marinades

  • Steaks, Fillets and Chops
  • Venison Ribs
  • Ground Venison Recipes
  • Novel Ideas and Venison Leftovers
  • Hearts and Organs
  • Roasts and Larger Cuts
  • Favorite Jerky Recipes
  • Stew Cuts and Smaller Bits

This recipe isn’t included in the book, but it is one that I have been working with lately, refining the flavors…

Venison Fall Feast

  • 1 cup chopped onion

  • 2 apples, minced
  • 1/4 cup vegetable oil, or shortening
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 cups beef broth
  • 2 tablespoons flour
  • 2 pounds cooked cubed venison
  • 1 cup evaporated milk
  • 1 egg yolk, well beaten
  • 3 cups cooked rice

Method:

  1. Sauté onions and apples in oil until lightly browned. Stir in curry powder and simmer on low for about five minutes. Add remaining seasonings and broth, then simmer for another 20 minutes.

  2. Mix about 1 tablespoon of water into the flour to make a paste; add to broth and cook 5 minutes, stirring until thickened.
  3. Remove from heat and allow to stand one hour.
  4. Reheat, add cooked meat, evaporated milk, and egg yolk just before serving.
  5. Heat just to a simmering point, do not boil.
  6. Serve over rice.

“Cooking Venison: A Country Girl’s Guide” was originally published for the Kindle reading device on Amazon but due to its popularity in North America and in the United Kingdom we have reformatted it for home computers – PC or MAC. The file is in PDF format and requires Adobe Acrobat reader to read, search, and print from within the book. The software is free, the book is priced to suit any budget at just $3.49. Upon payment you will instantly be able to access the book and save it to your own computer or phone for future reference. I know you’ll turn to it time and time again to discover new ways of cooking venison so that it turns out delicious every time. Order your copy of Cooking Venison, direct from GoodByeCityLife.

About Laura Childs

Country Living enthusiast Laura Childs was a downtown city girl for many years before heading to the hills to live a sustainable lifestyle, raise her daughter, get back to the land, and learn the time tested traditions of a simpler era.

Throughout her farm life adventures of raising animals, working from home, home schooling her daughter, and being more green, Laura Childs has been sharing on the GoodByeCityLife website through articles and personal musings since 1998.

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