Recipes
Deer Scaloppine
There are many versions of the classic Italian scaloppine, which consists of thinly sliced meat, usually veal or chicken, that has been floured and sauteéd with wine, chicken, beef, or veal stock and a handful of other ingredients. The key is to watch the cooking time. Sliced thinly, your venison will overcook in a heartbeat.
Read MoreSmoked Pulled Venison Shoulder or Neck Roast
Here’s my take on smoking venison shoulder and neck roasts. The beauty of it is that with only minimal effort, you can change sinewy, bone-in roasts into something of beauty. It’s not an exact method. If the meat doesn’t fall off the bone, keep smoking.
Read MoreSweet-Hot Jerky
Based on a casual observation of my hunting buddy’s jerky choices, I’d say that sweet- and hot- flavored jerky is about even with teriyaki. Turning venison into jerky is a natural. It’s lean, practically devoid of fat, and dries out faster than beef. The meat has to be trimmed of all visible silver skin, sinew,…
Read MoreVenison Cheesesteak
In the tradition of the Philly cheesesteak sandwich, this recipe is a quickie that’ll fool some of your friends who claim that they don’t like the taste of venison. Just don’t tell them it’s deer meat until after the first few bites. The meat is sliced very thin, so be careful when cooking. It only…
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