Hubby shot a nice big doe and we got the venison back yesterday afternoon. What is your favorite venision recipe? Unfortunately, he didn't get any hamburg, I'm hoping he'll get another deer before the seasons over (he still has two tags to fill and a week left of the season) so I can have that one processrf into mostly hamburger.

This was the first year in a long time that I didn't get my license and go hunting. I just couldn't get into it this year. I've been very busy feeding hunters tho...grin. Between the 3 guys that have been hunting they've taken 4 deer off our land. For the first time in the 3 years we've lived here we had a problem with trespassing hunters. I believe hubby kicked 8-10 people off the property in the first 2 days. So, we've going to post the whole property right after deer season, we had only posted the line that faces the road.

Stacy in NY

-- Stacy (KincoraFarm@aol.com), December 04, 2001

Answers

Stacy, Check the archives. I asked this question a couple of weeks ago and got some good recipes.

-- Katherine in KY (KyKatherine@Yahoo.com), December 04, 2001.

marinate in Jack Daniel's whiskey with rosemary for 3 hours. Grill or broil. Best served with a salad and baked potato!

-- Dawn (olsoncln@ecenet.com), December 04, 2001.

I really thought Dawn was going to conclude with "Feed the venison to the dogs and drink the gravy!" Anyway, here's a good one, especially if you have someone who "doesn't like venison". By the way, this is great with beef as well.

2 to 3 lb roast (tenderloin is wonderful, but any pot roast will do. 2 TBSP Balsamic vinegar 3 TBSP Worcestershire sauce 4 TBSP Low sodium soy sauce 2 tsp dry mustard Garlic - as much as you like - I use 2-3 large cloves Coarse black pepper, or McCormacks Montreal Grillmates

Trim ALL fat off. Sliver the garlic and punch holes into roast and insert the garlic. Rub with pepper or grillmates. Mix all other ingredients and pour over the roast in a crockpot. Cook on low for 8 hours or so, or high for about 4 hours. Cook veggies separately. Interestingly enough, that was last night's supper. Enjoy! GL!

-- Brad (homefixer@SacoRiver.net), December 04, 2001.

I trim off all the fat. Then cube the meat to like inch pieces. Put a little bit of water and a lot of butter in a skillet. After the meat is browned on both sides, cook it slow, on low, covered, for about 2 hours. Just like roast beef, boy it's so good.

And the liquid makes the best gravy. Get the liquid hot. Put a couple tablespoons of flour in a quart jar about 3/4 full of milk, shake good, pour in. Instant gravy. I can't cook at all, but this is good.

-- Cindy in KY (solidrockranch@msn.com), December 05, 2001.

I take the tenderloins and cut them into small slices, pound them out with a meat hammer until you can about see through them, salt and pepper them, flour them and fry them then make gravy out of the grease left and pour the gravy over top. My mother slipped in after work one day and took a bite, before she knew what it was, she said that it was good (she says she doesn't like deer) when she found out what it was it was too late, she already swallowed. Had to laugh at her. We usually take the rest of the deer and give it away to someone else we know who needs food, or if we have enough money available we take the deer meat (already cut off the bone) to the Yoder bro. in Paris TN. They are Amish or Minennites. They can turn it into italian sausage, german bologna, jerky, anything you want.

-- Vanessa (tvhayes@aeneas.net), December 05, 2001.

Thanks for the great ideas. We had chicken fried venison steaks last night for dinner. Everyone except my youngest loved them, to give her credit, she did try it.

I'll be trying more of the recipes soon.

Thanks again,

Stacy in NY

-- Stacy (KincoraFarm@aol.com), December 06, 2001.