Neighbor to Neighbor

Shotgun deer season started this weekend.  For all us drivers out there, I hope you get those wandering deer!  Deer (venison) is a meat that has very little fat in it. While this makes the meat extremely healthy, it also means that you do not want to overcook it.  Seasonings and cooking onions with your meat help take out the game taste.  While there are a variety of ways to prepare venison, you can also use it in recipes that you are already familiar with. Typically you can replace beef, pork, or even lamb with venison in all of your favorite recipes.  If you want to know how to cook venison in other ways, the grill is an excellent way to start. The high heat and quick cooking time suit the more tender cuts of meat (such as filets) as well as ground venison, if you wish to fix burgers. If you are grilling venison as burgers, it is not necessary to get these patties as well done as a beef burger.  You do not want to overcook it. To avoid over cooking the meat, do not cook beyond medium rare and stay with your grill the entire time. Even a minute can make the difference in the flavor and tenderness of your cuts of venison.  Make sure you oil your grill so the meat doesn’t stick. 

I like to cook deer meat in a crockpot with basic seasonings and lots of onions.  My son-in-law grills some of his deer meat.  Marinate the deer filets with your favorite seasonings and a little balsamic vinegar for a few minutes and then grill for about one to two minutes per side or until done.  Serve with onions and mushrooms sautéed in butter.  You can also cook the filets in a skillet with your onions and mushrooms. Lightly coat your iron skillet with olive oil and a little butter. Get your skillet hot and add the onions and sauté until translucent and then add meat and sauté until browned.  Then add the mushrooms and seasonings and cook until all is done.

Beer Burgers

From Backwoods Bound

2 lb.’s deer burger

Salt and pepper

2 cans beer

Season the meat to taste with salt and pepper.  Shape into patties and place in a glass baking dish.  Pour the beer over the patties, cover and refrigerate overnight.  Remove the patties from the beer and fry or grill until done. Adjust seasoning if needed.  Serve and enjoy.

Deer Meat

From allrecipes.com

1 1/2 pounds venison (deer meat)

2 onions, chopped

4 cups fresh mushrooms, sliced

3 tablespoons butter

1 clove garlic, minced

1 (6 ounce) can tomato paste

1 teaspoon all-purpose flour

1 cup sour cream

1 teaspoon salt

1 pinch mustard powder

1/8 teaspoon dried parsley

Heat butter or margarine in a large skillet over medium heat. Add onions and sauté until translucent; then add meat and sauté 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!

Venison Meatballs

By Taste of Home

1 medium onion, finely chopped

1/2 cup uncooked instant rice

1 teaspoon salt

1/4 teaspoon pepper

1 pound ground venison

3/4 cup water

1/3 cup packed brown sugar

1/3 cup ketchup

1/3 cup condensed tomato soup, undiluted

1 tablespoon ground mustard

2 teaspoons paprika

In a large bowl, combine the first four ingredients.  Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs.  Bake, uncovered, and at 375° for 35-45 minutes or until meat is no longer pink. Yield: 4 servings.

Till next time….The Deer Hunter’s Prayer by Dale Sunderlin. It goes as follows:   Heavenly father, to you I pray, A majestic deer may come my way.  Let my aim be straight and true, this my Lord, I pray to you. A swift clean kill is what I ask; Take his spirit swift and fast. For his last breath should not be, One of pain or agony. Let his soul, Come to Thee, To roam your heavens, wild and free.