August 7, 2013
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I Could So Win MasterChef
A co-worker of mine is an avid hunter, and this past season I paid for his deer tag and he killed a deer for me so I could stock my freezer for the winter. So far I’ve made steaks, roasts, chili, and a lot of other ground venison dishes. The supplies are dwindling, but I still have some good cuts left.
I thawed a venison loin a couple of days ago, one of two loins I received when the deer was processed. This is the one cut I hadn’t tried yet. I marinated it overnight last night (this recipe), with plans to cook it for dinner today. I couldn’t find my one and only meat thermometer, so I had to guess at the cooking time. About 25 minutes at 350*F made it a perfect rare. I paired it with fried cabbage and bacon. The meat was melt in your mouth delicious, and the fried cabbage was a perfect complement. It was a fabulous dinner, and made this evening a wonderful celebration for some good news we have received today.
It will be deer season again before too long. I think I’ll make another investment in a deer tag since the co-worker has offered to bag another one for me.
How do you like your venison? Or will you take a pass on eating Bambi?
Comments (14)
I hammered out a loin with a meat mallet this past Saturday, super thin. Then sprinkled it with paramsan cheese, olive oil, garlic and black pepper. Then I rolled it up and roasted it on the grill. Perfect!
@Aloysius_son - Oh my goodness! That sounds so good! Maybe I’ll try that with the other loin I have.
The secrete to venison is what you did. Rare is best, well done sucks unless you are making a stew or best yet chilli@Aloysius_son - That sounds good sadly I have no venison this year. Maybe my dad will give me some
Not a big fan but have had some good venison. Can’t seem to get those Bambi eyes out of my mind. Also my husband is a hunter and we would have deer carcasses hanging around while he butchered them. I didn’t like the smell and was just grossed out by the whole process.
@trunthepaige - Rare is best for sure! I had the processor add beef fat into my ground venison, so it’s nice and juicy when I cook it up.
@dingdongdingbat - It does have a “different” smell to it, doesn’t it? I can imagine having that around all the time might not have been so pleasant. I thanked the deer and the Maker for the sustenance it would provide my family when we were taking it to be processed. After that the Bambi eyes didn’t bother me so much.
I love deer steaks on the grill and I make fried cabbage and bacon alot!
@seedsower – Yum! I need to make fried cabbage more often than I do, because that stuff is delicious!
Aloysius_son made some venison stew at camp once! It was good.I tend to stick to beef.
@Donkey_Guy_10 - I am a beef lover, too! It will always be my first love where meat is concerned.
I only had deer meat once…it cooked in a crockpot for like ten hours and was super moist, soft and delicious. That sounds super good. I don’t think I have the heart to shoot a deer these days…can probably still put some lead in a human’s ass though, lol. I have a friend who gives me deer jerky as well…peppered…mmmm.
@Xcholo4u - Mmm, I love peppered deer jerky! I didn’t have the option of having that made when I had the deer processed, but I did have some venison summer sausage made. That was good, too! I think I could shoot a deer, no problem. There are only a handful of people I wouldn’t mind shooting. LOL. They are safe, though. I don’t own a gun, and they live in parts unknown to me now.
Ha,ha. Yeah, I’m not shaking my hairy knuckled, arthritis riddled, moral finger at anyone who kills Bambi…I just wouldn’t do it….don’t get me wrong, I’d eat the hell out of it once it was dead, lol. And I refuse to say anything about the sausage for fear of it being misconstrued into some weird, subconscious, homosexual fantasy, lmfao!
@Xcholo4u - LOL. You have arthritis? Damn! You need to go on low carb. Takes care of inflammation. Eat more Bambi. You can skip the sausage, ha ha!
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