Deer Meat Recipes
DEER MEAT
This is my all time favorite... I serve it with mash potatoes and green beans. the sauce makes an excellent 'gravy' for the potatoes. When I don't have deer meat, I use London broil.
Provided by Pat
Categories Main Dish Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned.
- When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be. Enjoy!
Nutrition Facts : Calories 324.1 calories, Carbohydrate 13.1 g, Cholesterol 128.5 mg, Fat 17 g, Fiber 2.5 g, Protein 31 g, SaturatedFat 9.8 g, Sodium 735.3 mg, Sugar 6.1 g
MAINE VENISON MINCEMEAT
Venison mincemeat is an old Maine tradition. The deer neck is normally used, but any scrap bones can provide the boiled meat. Moose or Beef also makes good mincemeat if venison is not available.
Provided by Ben Hooper
Categories Tarts
Time P2D
Yield 15 pies
Number Of Ingredients 11
Steps:
- Boil the deer neck in enough water to keep it covered, for 4 hours or until the bones come out clean.
- Whilst the neck is boiling, peel, core and chop the apples.
- Let pot of meat cool overnight.
- Grind the meat, and 1 cup solid suet that forms on top, through a fine plate, quarter and grind the lemon and orange (peel and all)
- Combine everything except 1 pt of cider in a large pot.
- Simmer over very low heat, stirring with care not to burn on. I cook mine on a wood cook stove. A hot top also works well.
- Adjust the consistency with the cider, depending on how much juice the apples produce.
- Simmer for 45 minutes or so, until the mixture is bubbling, but apples are still mostly whole.
- Add brandy to taste.
- Pack into quart mason jars hot, or plastic containers cool and freeze for pies.
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5 WAYS TO COOK VENISON (DEER MEAT) - WIKIHOW
From wikihow.com
87% (62)Views 991KEstimated Reading Time 8 minsPublished 2010-11-04
- Use only venison that has been field-dressed correctly. The longer the meat stays on the deer carcass after the animal was shot, the tougher it becomes.
- Trim away all visible fat. Unlike beef fat, which imbues the meat with flavor and helps to keep the meat moist, venison fat does not taste good, and will do nothing for the texture of the meat.
- Marinate the meat overnight before cooking it. Venison has a strong, gamey flavor that you can highlight or mask, depending on the cut and what you hope to do with it.
- Substitute the removed deer fat with another fat source. Although the deer's own fat will affect the flavor of the venison adversely, venison lacks the "marbling" needed to keep it moist and tender, making it very easy to dry it out.
- Match the cut to the cooking method. Different cuts are more appropriate for different cooking methods. Some are great cooked up as steaks, while others make better stew meats or candidates for venison sausage.
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VENISON - WIKIPEDIA
Venison (as well as other game meats, mainly wild boar) is a part of traditional cuisine and is commonly eaten, not considered a specialty. Dishes such as deer goulash are often on restaurant menus. A variety of venison ( roe, red and …
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From en.wikipedia.org
VENISON RECIPES - RECIPES FOR DEER MEAT AND ELK | HANK …
Venison is lean, clean meat. Higher in protein and lower in fat than beef, it is as free range and healthy as you get. If you’ve never tasted venison, it is close in flavor to grass-fed beef or bison. Rich, lean, but easy to overcook. A general …
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NUTRITIONAL VALUES OF VENISON VS. BEEF | HEALTHY EATING
Since venison is lower in fat than beef, it is also lower calories. Fat accounts for 9 calories per gram. Four ounces of porterhouse steak contains about 310 calories, while this same serving size of venison contains only 125 …
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7 BEST VENISON DOG FOOD BRANDS: HEALTH EATING FOR …
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HOW TO COOK VENISON FOR DOGS (EASY RECIPE) - PET LOVER GUY
Combine chunks of venison and mixed veggies in a pot of broth water, then roast them for 20-30 minutes on your stovetop. Knowing how to cook venison for your dogs is helpful because venison is a healthy protein that is low in fat and carbohydrates. Venison is wonderful for dogs with food allergies that many vets suggest as an alternative to ...
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IS DEER MEAT ( VENISON ) GOOD FOR DOGS & CAN THEY EAT IT?
Venison is used a lot by pet food manufacturers and it is used for good reason. Deer meat has a lower level of fat and cholesterol compared to other common pet food meats like beef or chicken. That being said, Venison contains a lower amount of protein compared to other meats, so if your dog requires a high protein diet this could leave them ...
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14 PROVEN HEALTH BENEFITS OF DEER MEAT (VENISON)
But, the bad from this food is high in Saturated Fat and Cholesterol. Venison Health Benefits . Deer meat contains protein and high iron also low in calories to good for our health. If we consume 4 ounces of venison every day, we fill up about 28.2% to 68.5% protein and iron daily needs. Regular supply of iron is very good for pregnant women ...
From drhealthbenefits.com
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VENISON SAUSAGE (DEER SAUSAGE): AN ELEGANT MEAT! - FOODIELEAKS
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From foodieleaks.com
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Cuts like venison medallions, tenderloin, and rib chops are great for the grill or a hot pan, so you can bring venison to the table in place of steak. Venison osso buco and venison stew meat are both perfect for slow cooking those favorite comfort food dishes. Learn more about our superior-tasting venison or browse our venison recipes.
From dartagnan.com
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From valheim.fandom.com
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From thespruceeats.com
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From outdoorlife.com
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Venison—even taken from a slob, cornfed buck in the Midwest—has less fat than beef does. Three ounces of lean beef contain, 247 calories and 15 grams of total fat. Three ounces of venison contain 134 calories and only 3 grams of total fat. Most importantly, venison contains about one sixth the amount of saturated fat that beef does.
From outdoorlife.com
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Finally, I swap over to another knife — again, with a heavier blade — for my quartering. The point to take from all this is to keep your knives separate so you reduce contamination of the meat with blood and hair. 6. Poor Trimming. Unlike beef …
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From drweil.com
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From oureverydaylife.com
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From northamericanwhitetail.com
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From thespruceeats.com
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From extension.psu.edu
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