Author Topic: Simple Venison Recipe  (Read 2879 times)

Doug Varrieur

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Simple Venison Recipe
« on: November 29, 2014, 08:56:24 AM »
I LOVE deer meat, lean, delish and healthy for you. Umpa and I have been fishing and hunting in Alabama for the past 3 weeks and we needed to buy another chest freezer for the RV  ;D YES, Umpa hunts  ::) We have processed 1 deer and have 2 more to process in a couple days. After I butcher the deer I let the meat soak in ice in the cooler for a couple days to bleed out. When we process the meat we cut it into steaks, chops, kabob cubes and ground meat thru the meat grinder. Here's a couple recipes for you to enjoy :)

Steaks- Very simple, coat very well with olive oil and salt, let rest for an hour then flash fry or grill, serve rare for the most tender experience.

Kabobs- Same marinade as above or spice them up with the following rub;

1 pound deer cubes
1 teaspoon Cumin
1 teaspoon Cardamon
1 teaspoon Curry Powder
1 teaspoon Ground Ginger
1 teaspoon ground black pepper
2 teaspoons salt
6 tablespoons olive oil

Ground Meat- The trick to a juicy deer burger is pork! Buy a Boston Butt pork roast and cut into cubes, for every 3 cubes of deer meat grind 1 cube of pork. After the first grind run the meat back through the grinder again to make sure its mixed well.

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Wheives

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Re: Simple Venison Recipe
« Reply #1 on: December 13, 2014, 02:39:20 AM »
Delicious, simple, quick...