After my sixth year hunting whitetail deer I thought that it was time to learn how to prepare venison. A few of my gun club friends have been giving me cooking
lessons in the club kitchen on Sundays. I will share with you fellas that know it all a few of the formulas that seemed to work out the best. Since I am
allergic to onions, these dishes were prepared without their benefit. After a month of trials these two dishes are almost etched in stone as award winners.
Yesterday, while we were waiting for the results we ate venison steaks pan fried with fresh mushrooms and a side of hash browns.
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Chili: 2 3/4 pounds ground venison (pure), 1 1/4 pounds ground chuck, brown then add (six) or more pieces of cooked bacon. Place in a stock pot. Add: 3 pkgs of "McCormick's" Mild Chili seasoning mix, (1) 6.5 oz. can of mushrooms, (3) 14.5 oz. cans of diced tomatoes, (1) 15 oz. can of tomato sauce, (1) 20.5 oz. can of refried Pinto beans, (1) 15 oz. can of Black Eyed beans, then add in (1) cup of water or less as desired to thin. Cook on stove top to a slow boil then let simmer for at least a half an hour.
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Meatloaf: 1 1/4 pound ground venison (pure), 1/2 pound pork sausage, 1/2 pound ground chuck, add half of a 14.5 oz can of refried beans, 1 cup whole wheat bread crumbs (fresh), 1/3 cup milk, 2 medium eggs, 2 tablespoons ketchup, mix well as you add in spices: (1) teaspoon salt, (3/4) teaspoon ground sage, (1) teaspoon chili powder, (1/2) teaspoon ground Allspice, (1/4) teaspoon black pepper. Shape into a loaf then place in a glass dish that has been buttered and floured. Spread ketchup to coat top of loaf. Cover baking dish with foil. Bake for one hour at 350 degrees then remove foil (to allow top to brown), continue baking until done.
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Next week we are going to try something new then I will post the results. I now sort of regret having given twelve deer away in the past five years. This was my sixth year to go afield and I kept most of the venison from my three one shot kills.
Yesterday, while we were waiting for the results we ate venison steaks pan fried with fresh mushrooms and a side of hash browns.
..........................................................................................................................................................
Chili: 2 3/4 pounds ground venison (pure), 1 1/4 pounds ground chuck, brown then add (six) or more pieces of cooked bacon. Place in a stock pot. Add: 3 pkgs of "McCormick's" Mild Chili seasoning mix, (1) 6.5 oz. can of mushrooms, (3) 14.5 oz. cans of diced tomatoes, (1) 15 oz. can of tomato sauce, (1) 20.5 oz. can of refried Pinto beans, (1) 15 oz. can of Black Eyed beans, then add in (1) cup of water or less as desired to thin. Cook on stove top to a slow boil then let simmer for at least a half an hour.
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Meatloaf: 1 1/4 pound ground venison (pure), 1/2 pound pork sausage, 1/2 pound ground chuck, add half of a 14.5 oz can of refried beans, 1 cup whole wheat bread crumbs (fresh), 1/3 cup milk, 2 medium eggs, 2 tablespoons ketchup, mix well as you add in spices: (1) teaspoon salt, (3/4) teaspoon ground sage, (1) teaspoon chili powder, (1/2) teaspoon ground Allspice, (1/4) teaspoon black pepper. Shape into a loaf then place in a glass dish that has been buttered and floured. Spread ketchup to coat top of loaf. Cover baking dish with foil. Bake for one hour at 350 degrees then remove foil (to allow top to brown), continue baking until done.
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Next week we are going to try something new then I will post the results. I now sort of regret having given twelve deer away in the past five years. This was my sixth year to go afield and I kept most of the venison from my three one shot kills.
seasoned with Lowery's seasoning salt and Whorchestire sauce or
perhaps some Serindipity (SP) seasoning and a good charcoal Weber grill with mesquite chunks added in for flavor.
