I recently read a delicious description of the flavor profile of venison: “Full, deep taste that is somewhat akin to a deeply woody, yet berry-like red wine.”
I’ve been seeing more venison dishes on the menus of high-end restaurants – but also more casual places. And just recently, my teen-aged niece noted that venison jerky is a popular snack at her school track meets. Thus (if it’s popular with teens) the day of the deer has arrived; and it’s high time we shared a tasty venison recipe with you.
Venison is a nutritious meat high in iron and B vitamins and very low in fat. For the past couple of autumns, I have been lucky enough to stock my chest freezer with meat since my husband took up the hobby of hunting. Nutritionists suggest to folks that they should “Know where your food comes from” and “Eat local,” it’s kinda cool my husband can tell you exactly the spot in southern Illinois where our venison was harvested.
How do I cook venison? With sauce. Due to it’s lean nature, it’s a dream to sauté deer hamburger because there is no fat to drain away. But the steak and whole cuts of meat should NOT be cooked like this photo; sans-sauce. Braising, wrapped in bacon! and slow cooker recipes are perfect for venison. But meat pies can get all dried up; which is why it was exciting to discover this brilliant recipe on the Domesblissity blog: The meat is stewed in a slow cooker and then popped into an easy free-form pie crust. I adapted the bold Greek oregano and lemon flavors to compliment the tender flavorful meat and I included some spring veggies. It was so good that our dinner guests asked for the recipe. So here it is, Andersons!
Have you ever cooked venison? How do you like to prepare it? Please share some new delicious recipes!