Methods of Cooking Wild Game Venison
Source of Recipe
University of Georgia College of Agricultural & Environmental Sciences
List of Ingredients
Venison is of finer texture, much leaner, but more watery than beef. Liver, heart and kidneys are best if eaten immediately while the rest of the meat is still hanging. The heart can simply be washed, sliced and fried in butter. Liver and kidneys are improved by cleaning and kneading gently in salt water to remove excess blood. They are excellent if pan-fried in butter. After the carcass has aged several days at 35-40 degrees F, you can easily cut it yourself with only a sharp knife and remove the meat from the bones. Boneless meat takes less freezer space and cooks more evenly. Trim off bloodshot meat and as much fat as you can. The fat is tallow-like and sticks to the roof of the mouth unless piping hot. Meat high on the upper hind legs and along the backbone is most tender. Slice one-half to three-fourth inch thick for steaks and chops. To freeze, wrap tightly in heavy freezer paper (-20 degrees F rated), shiny side in, staple or seal with freezer tape and label each cut. You can grind meat as you need it using scraps or less tender cuts from the freezer. An ordinary home food grinder will do the job. The trick is to use small pieces of partially frozen meat. To make this lean meat more interesting, grind it with fresh sausage (2-3 parts venison to 1 part sausage) or grind with 1 part beef fat to 6 parts venison.
Recipe
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