I recall my mother being upset in early December when I was growing up because my father was a skilled shooter and had just killed a deer. So she would have to think of ways to hide the fact that the family was eating wild game for a whole year.
She detested the gamey flavor of the venison. The meat from their necks could fill a complete soup pot, but my father usually went for the big bucks. The young women’ tastes are very different from those of those large boys. Venison was definitely not going to be served at my mother’s Christmas dinner.
I discovered that there is no middle ground—you either cook it to death (like in stew cubes or roasts in a crock pot) or you barely cook it (as in stir-frying strips or tenderloin bits).
Nearly fifty years ago, I had my first venison supper outside of my mother’s dining table at the Duncan Tavern in Tioga County, which is located above Pine Creek and Ansonia. My family has a narrative about the venison stroganoff I tried that night at the owner’s wild game feast. It’s perfect for Christmas dinner, especially when paired with a garnish of crimson pomegranate seeds and freshly chopped parsley.
I have been advised that when I write a recipe tale, I must have precise proportions for my readers because I am a dump-and-taste cook, quickly looking at the list of ingredients and then determining the final amount based on my personal taste (typically more of every herb and spice). Thus, I agonizingly measured up my favorite recipe for venison stroganoff. But you’ll have to rely on me and your skills (and judgment) for the remaining recipes that I love.
Cutting off all of the silver skin, or slimy white membrane, that is visible before stir-frying is one of the most crucial pieces of advice I can give you. The entire muscle is covered in a white covering of fibrous tissue called silverskin. Although it takes a lot of work, my meat is never stringy. I always do it when I’m cooking, with the exception of venison burgers.
Additionally, some of the items utilized in these recipes—cream of mushroom soup and quick onion soup mix—were around while my mother was alive. They can be omitted if you’d like, and you can change the components (for example, by substituting onion powder).
Venison Stroganoff
Set aside the meat after stirring it until the red is gone. The mushrooms should then be fried separately in butter and also set aside.
Sauce
After adding everything, simmer for ten to fifteen minutes.
If it’s for Christmas dinner, garnish with pomegranate seeds and lots of freshly chopped parsley.
Save a portion of the stroganoff without the meat for the vegetarians in your household, and then serve the meat last.
Venison Chili
First, stir-fry the green pepper and onion in olive oil (or simply toss them in the crock pot and save the calories and step).
Put everything in a crock pot and let it cook for a few hours. On high, cook for three hours; on low, cook for five to six hours.
Add another can of tomato paste or continue cooking without the lid on if there is too much liquid.
You are welcome to include your preferred amount of heat, such as crushed red pepper flakes or chili peppers.
Venison Meatloaf, Italian-style
Stir everything together, add a little milk to moisten, and then let for a while.
In a roasting pan with a small amount of olive oil in the bottom, form into a loaf and flip.
Using a teaspoon, evenly distribute tomato paste (two cans) over the entire loaf, reaching the bottom edges.
Add chunks of celery, potatoes, onions, and carrots to the sides of the loaf and season with salt, pepper, and olive oil.
Bake for at least one hour at 350 degrees. You’ll detect its scent!
Cheers!
The Great Outdoors
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