venison meatloaf anyone?
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I have been shying away from a meat heavy diet lately and i feel much better when i dont eat meat but that said, i wont turn down venison when my friends offer it to me, i also like a good buffalo burger now and then. Local Game is far superior to factory farm meat IMO. NO antibiotics,hormones,and they are not loaded with fat from being force fed corn in tight pens.My wife makes a deer meat stew that is heavenly.
Its also very good canned and jarred.
The stew or the meat? I have had canned venison and it is superb. Warm it up and pour it over egg noodles for a quick meal. Side salad and a piece of garlic bread.... MMMmmmmm.
That stuff, even cold right out of the canning jar, is phenomenal! I know guys who do NOTHING but can the entire deer.....
I have yet to do that, but I may try it out this winter. One guy even makes a canned meatloaf out of his deer and you wouldn't believe how good it is. Unbelievably delicious!
The meat itself. My hunter friends add garlic and onion powder and some other things to the meat in the canning jars and it come out so tender and tasty. The one thing i really dont like is the fat on the deer meat. Its has a waxy and sometimes bitter taste.
Deer fat must go. It is NOT good eats. If fat is to be added (as in ground for burger) use beef tallow or fatback. Much, much better. I trim all venison of ALL accessible fat.
you need a big can for a whole deer. I might just have to get me some more deer meat...I might even have to get me some kinda weapon to do it...doesn't appear to be a "javelin" hunting season here in NH..how uncivilized.
I like just about anyting with a stewlike consitency on egg nooodles...except creamed corn, I do not like creamed corn.
I like just about anyting with a stewlike consitency on egg nooodles...except creamed corn, I do not like creamed corn.
I have never understood why a person would take perfectly good corn and do that to it.
How to make your beef taste like venison!
Step-by-Step Instructions
1. Begin preparation and detailed planning one year before shooting date.
2. Feed a beef steer only wild berries, slough grass, weeds, sage and tree bark.
3. About two hours before you are ready to process this fine beef, have a friend chase the steer around the pasture, corral or barnyard to get extra adrenaline into all parts of the meat.
4. Wound the steer in all the wrong places immediately after it has been chased; claim the sun got in your eyes. A good shot will tenderize the meat and get as much hair as possible into the impact area. A very good shot will include the body cavity for extra juices and flavor.
5. Drag the beef to a slough and field dress it in the slough. Make sure to get as much grass, weeds, cattails and debris in the body cavity as possible.
6. Drag the beef as least one-half mile across a summer fallow field to get plenty of dirt mixed into the hair and body cavity. Go across the furrows, not with them.
7. Load the beef on a car or truck and drive swiftly down a gravel road at least five miles, then down a paved highway. This will get maximum amounts of grit, insects and other debris imbedded in the meat. For extra flavor, do this in the rain. For added debris, face the beef backward so the wind will break off flank hairs and glue them to all exposed meat.
8. Hang the beef in the garage. At least one a day idle a vehicle for five minutes with the garage door closed. Carbon monoxide adds to the flavor.
9. After a couple weeks of this, the beef is ready to process. So break out the knives, whetstones and freezer bags.
Properly followed, the above steps insure that your beef will be mistaken for venison by even the most avid sportsman. Nor more will you need to put on that orange pumpkin outfit and slosh through the swamps or hike the ridges.
Step-by-Step Instructions
1. Begin preparation and detailed planning one year before shooting date.
2. Feed a beef steer only wild berries, slough grass, weeds, sage and tree bark.
3. About two hours before you are ready to process this fine beef, have a friend chase the steer around the pasture, corral or barnyard to get extra adrenaline into all parts of the meat.
4. Wound the steer in all the wrong places immediately after it has been chased; claim the sun got in your eyes. A good shot will tenderize the meat and get as much hair as possible into the impact area. A very good shot will include the body cavity for extra juices and flavor.
5. Drag the beef to a slough and field dress it in the slough. Make sure to get as much grass, weeds, cattails and debris in the body cavity as possible.
6. Drag the beef as least one-half mile across a summer fallow field to get plenty of dirt mixed into the hair and body cavity. Go across the furrows, not with them.
7. Load the beef on a car or truck and drive swiftly down a gravel road at least five miles, then down a paved highway. This will get maximum amounts of grit, insects and other debris imbedded in the meat. For extra flavor, do this in the rain. For added debris, face the beef backward so the wind will break off flank hairs and glue them to all exposed meat.
8. Hang the beef in the garage. At least one a day idle a vehicle for five minutes with the garage door closed. Carbon monoxide adds to the flavor.
9. After a couple weeks of this, the beef is ready to process. So break out the knives, whetstones and freezer bags.
Properly followed, the above steps insure that your beef will be mistaken for venison by even the most avid sportsman. Nor more will you need to put on that orange pumpkin outfit and slosh through the swamps or hike the ridges.
Love creamed corn. And I try to pop a wild hog before the deer. 50/50 for venison sausage to die for after I drop it off at the German guy's place for processing.
To go with the creamed corn.
Well...If you are gonna ruin the corn, ya might as well go all the way and ruin the venison too.
German folks do know how to make the sausage though. The last wild hog (boar) I tried to eat couldn't get past my nose. Full disclosure - It was hunted as a trophy and was a big boar full of testosterone. You could smell it.
German folks do know how to make the sausage though. The last wild hog (boar) I tried to eat couldn't get past my nose. Full disclosure - It was hunted as a trophy and was a big boar full of testosterone. You could smell it.
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