I have been told that deer meat tastes like beef. Some have told me it is better than beef. But, I have never acquired a taste for it. I just cant get over the thought of Bambi. I have used these recipes before and the guys who ate the dishes swore they were good.
Fresh killed venison is most likely tough. To tenderize deer meat and to give it a better flavor, it should hang for at least 2 weeks in a refrigerator before you cook it. Then you should either use it or freeze it immediately.
Cut 1/2 inch slices from the loin. sprinkle with salt and pepper. Brush with melted butter or olive oil. Broil or saute for 5 minutes on each side. Serve.
Use a leg, loin or saddle for this recipe. Put the meat in a baking dish. cover with French dressing or marinade (see below). Cover and refrigerate 12 to 24 hours to tenderize the meat and improve the flavor. Turn occasionally so that the marinade reaches all parts of the meat. Drain and put in a shallow baking pan. Put slices of bacon over the meat. Allow 2o9 minutes per pound for rare venison, 22 minutes for medium rare. Increase the heat to 450 degrees for the last 15 minutes to brown the surface.
Marinade for deer - Heat 1 cup of red wine with 2 tablespoons oil, a slice of onion, 2 bay leaves and 1/2 teaspoon of salt. Add a slice of celery, onions and carrot and a dash or thyme or rosemary. cool and use in recipe above.
Venison Stew Recipe
To Prepare Recipe: Marinate deer meat in vinegar or Italian dressing for an hour to take the wild Taste out and to tenderize. Heat olive oil in pan, add vegetables and garlic, salt and pepper and fry until tender on medium high heat, remove from pan. Take meat out of marinade and rinse, salt and pepper if desired, fry in olive oil that vegetables came out of on medium high heat, until meat is brown. Add browned deer meat to a large pot together with cooked vegetables, add sage, and water. Bring to a boil. Reduce heat and simmer until meat is tender. Serve hot
Venison Roast Recipe
To Prepare Recipe: Roll venison in flour. Heat oil in Dutch oven and brown roast well on all sides in hot oil. Amply sprinkle roast with pepper. Add soup mix to pot along with 2 cups boiling water. Cover and simmer 1 ½ to 2 hours or until meat is tender. Add vegetables and simmer another 30 minutes. Thicken sauce with cornstarch and dissolved in ½ cup cold water. Stir until gravy is thick. Serve 4-6.