Venison (For Various Dishes)

Posted on

This is mainly what we do with VENISON.  No matter WHAT kind of cut it is, it always ends up being tender.

Because the WHITETAIL deer around here feast on our rich alfalfa fields and also steal all the corn they could possibly want from our cornfields, there is very little (if any) “wild taste” to their meat.  If the deer in your area feast on things that contribute to a ‘stronger/wild’ taste, … can you just add more onions (or ??) to balance that out?    IF you do not like ‘wild’, that is?

First, …when cutting up our VENISON, we don’t set any aside for grinding into ‘hamburger’, nor for making sausage (I DO like venison sausage, but, in spite of that, I prefer to avoid some of the ‘meat treatments’ that are added while making it– and, besides that, making VENISON sausage can be very costly unless you do it on your own).

For us, it does not matter WHICH CUT of VENISON I ‘chunk up’ (I even use the ‘tougher’ parts’) because I’ve found that slow (low and long) cooking takes care of ANY toughness.  And,…WOW!,… does THIS make a home smell G-O-O-O-O-O-O-O-O-O-D!!!!!!

Again,…I cut/leave the meat in rather large chunks (2 pounds each?) before putting it into freezer bags and freezing.   By doing this, I don’t deal with a freezer container of smaller pieces that are more easily ‘freezer burned’, etc.   Using a vacuum sealer works even BETTER to keep the VENISON very fresh-like!

By cutting/freezing the meat into large chunks, it makes ‘putting a deer away’ go very quickly!

When planning to make STEW, or STROGANOFF, or ???,  I take a ‘chunk’ from the freezer and let it defrost.   Next, I cut the meat into very little strips, or little cubes, depending on what I want to make with it.  (IF you start cutting it up when it’s still a LITTLE frozen/frosty, you can even MORE easily slice/dice it into SMALL pieces.)


  • Brown the small pieces of meat in a large pan with olive oil.
  • Right away, at the start of browning the meat, add a whole onion (sliced), as many carrots (chunked) as you like, and a cup of chopped celery.  (Actually, add whatever vegetables and how much of the them YOU like!)
  • Season with salt, pepper as you prefer.  You can add garlic and continue on for just a few minutes (do NOT allow garlic to burn!).
  • When the meat is browned, move this combined mixture to a heavy dutch panggangan OR a slow-cooker (crock pot?).
  • Pour two of 10 oz. cans of Cream of Mushroom soup (or one large) over the top.
  • Add three soup cans of water (I dump the water down along the edge so as not to disturb the thick soup layer on top).  Cover tightly.
  • Get cooking!  When I use a slow-cooker (or crock pot), I start it on HIGH for about two hours and then turn to LOW for a few hours.  In the oven, I start it out at 300-degrees for about an hour and then turn it down to 250 for a few hours.  Testing for ‘meat tenderness’ is your best guide for deciding how long you continue.
  • Serve OVER mashed potatoes, WITH baked potatoes, OVER biscuits, or OVER noodles.  (OR, …about two hours before the end of your cooking time, add chunks of raw potatoes to the meat mixture in the cooking container and continue on.)


Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *