How to Cook a Deer

It is fall, the season deer hunters love best. Bow season has been open for a few weeks and gun season is right around the corner. The hunters prepare their gear with hopes of bagging the big one, and the chef in the family searches for new and easy recipes for preparation of venison.

Wild game meat is inexpensive and healthy. One doesn't have to worry about hormones or preservatives in the meat. Instead it is highly organic, high protein, no fat, low cholesterol and above all... delicious. A single deer will usually cost between $50 - 100 to process and supply an average family with good meat for a year or more.

Getting the meat to the table is easy if the hunter is conscientious of his role in the environment and treats his prey with respect. Proper field care is the first step; there are plenty of books and videos on this subject. Age the deer for several days in temperatures between 33 and 40 degrees; the longer hanging time allows enzymes to break down and bring out the unique flavors. Then take the deer to a reputable butcher to be cut into family sized portions to be used in a variety of recipes.

Seasonings
* Wine vinegar is common in venison recipes but for those who don't care for that type of flavor can omit the ingredient without harming the dish.
* Coarse salt is good, but any salt will do. Lawry's Seasoned Salt is excellent.
* Look for Western Sizzle Deer Steak Seasoning at outdoorsman shops such as Bass Pro Shop or Gander Mountain.
* A collection of herbs and spices you might wish to keep on hand:

Fresh onions (grilled, sautéed or diced) or onion powder

Fresh garlic or garlic powder

Black pepper

Turmeric

Paprika
* Use butter or olive oil for health benefits as well as taste
* Find a good marinade or basting sauce and stick with it

Recipes
Venison Stroganoff
2 lbs venison steaks - fat trimmed and cut into thin strips
3 TBSP butter
Fresh mushrooms, sliced
1/3 cup cooking sherry
1/3 cup water
1 envelope Lipton onion soup mix
Dash of garlic salt
Dash of curry powder
1 beef bouillon cube
1 cup sour cream

Brown the venison strips quickly in a large skillet with the butter and mushrooms. Stir in sherry and water. Add the onion soup mix, garlic salt, curry powder, and bouillon cube. Mix well, cover, and simmer for 30 minutes, stirring every 15 minutes and adding liquid when necessary, until meat is tender. Just before serving, add sour cream, increase heat, and cook for one minute more. Serve over rice or noodles. Serves 4.

Venison Roast
1 5-6 lbs venison roast
Salt and pepper to taste
1 tsp allspice
1 tsp cayenne pepper
4 med onions, diced
2 cups diced celery
2cups diced carrots
1 cup red wine (or a shot of wiskey)
1 cup water
1 stick butter
Several strips of bacon

Tub salt and pepper into roast and sprinkle with allspice and cayenne pepper. Wrap bacon around roast and secure with toothpicks. Place roast in roasting pan and surround with onions, celery, red wine, water, and butter. Cover and bake at 400 degrees for 1 hour. Spoon pan liquids over the roast, reduce oven to 275 degrees and simmer until desire doneness.

Butter-Fry Steak
1 TBSP butter
1 TBSP oil
6 oz steak, 3/4" thick
1/8 tsp salt
¼ tsp pepper

Dry the steak well with a paper towel. In a 9" cast-iron skillet, heat butter and oil over high to the smoking point. Lay steak in skillet and cook for 3 minutes each side for rare; 4 minutes each side for medium rare; 5-6 minutes for medium well. Flip with fork or spatula, do not puncture steak. Season with salt and pepper before removing from pan. Pour pan drippings onto mashed potatoes for a yummy side dish.

Crock-pot Whitetail Stew
1 ½ lbs meat cut into bite-sized chunks
3 TBSP oil
¼ tsp salt
1 TBSP paprika
1 large onion, sliced
2 cloves garlic, minced
1/3 cup dry red wine
1 28 oz can of roma tomatoes
2 cups boiling water
(Experiment with adding diced potatoes and carrots)

Season meat and brown in a pan over medium heat. Add the garlic and paprika; the paprika will release its flavors into the hot oil. Transfer to crock-pot. Add remaining ingredients. Cook on low for 6-8 hours. Serve with rolls or bread sticks.