By Deer & Deer Hunting Staff
Many wild video game cookbooks characteristic a bit on venison. during this cookbook, in spite of the fact that, each recipe demands venison. This selection of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp cook dinner from long island, and over a hundred readers of Deer & Deer Hunting journal. if you want to feed a hungry bunch at deer camp, or serve precise visitors at your residence, glance no extra for artistic how one can organize hearty and scrumptious venison.
- Soups and Stews
- Heart and Liver
- Sauces and Gravies
- Main Dishes
- Ethnic Traditions
- Ground Venison
- Smoked Dishes
- Wines that flatter Venison
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Additional info for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
Salt and pepper. Add bouillon cubes, vinegar, Worcestershire sauce, onions and 1-1/2 cups water. Cover and cook slowly until meat is tender (about 2 hours). Drain off liquid and make into gravy. Serve over ribs. Venison Barbecue 4–6 pounds venison Vinegar for marinade 1 teaspoon pickling spice 2 tablespoons sugar 1 clove garlic-whole Salt and pepper 2 slices of salt pork 1 cup water 1/2 cup vinegar 2 tablespoons Worcestershire sauce 1/2 teaspoon dry mustard 1 teaspoon Tabasco sauce 1 clove garlic mashed 1/2 cup mayonnaise 1 teaspoon prepared mustard Cover venison with vinegar, add one clove garlic.
Venison should be served rare but not bloody. Allow 16 minutes to the pound. Watch the meat and add liquid from time to time. Because the venison has been roasted with some liquid you may wish to turn the oven to 450 to 500 degrees for the last 10 minutes to brown the roast. Turn off the oven, open the door and wave it open and shut a few times to reduce the heat. Then place the leg on a metal pan and keep it hot in the oven. Just hot; don’t roast it any more. Serves 10. Venison Roast 3–4 pound venison roast 6–8 strips of bacon 1 cup burgundy wine Remove all fat from roast.
Such bags permit further cooling and air circulation, while also keeping out insects. You can discourage flies from attacking the exposed meat by liberally sprinkling black pepper on it. ” In this condition, such meat will stay in good shape for two to three days if the temperatures stay moderately cool (not hotter than forty to fifty degrees). Aging The question of whether one should age deer meat or not remains a point of endless discussion among deer hunters, meat processors and scientists alike.