It’s Practically a Reindeer!

Deer, Oh Deer...
Image by law_keven via Flickr

I am not a PETA freak…I like me some good meat. But I cannot stand Bambi deer meat. They tell me it’s because it’s “gamey”…whatevah. I call it “nasty”.

However, I do have marital relations with a Yankee from Ohio.  Apparently, huntin’ is in his genes. He was hunting raccoons by the age of 7. Now, that being said, he hasn’t brought home deer in a while…because I can’t stand it we don’t have the room in the freezer.

That being said, he has some ding-a-ling kind-hearted friends that share. I’ve typed up 3 recipes that I use that makes it bearable…(thank you, Kitchen Bouquet and Liquid Smoke!)

Dear Caribbean Steaks

Marinate 1 lb small venison steaks in:

1/4 c lime juice
1/4 c olive oil
1 clove minced garlic
1/8 c soy sauce
1/4 c chopped fresh cilantro
1/4 c brown sugar
2 t liquid smoke

Soak over night. Roll up each steak – wrap in bacon and stick with toothpick to hold together. Grill on medium heat till done.

Deer Roast (crockpot)

Rub roast with garlic powder/season salt (enough to cover good) then brown in skillet.
Put browned roast in crockpot, add water until the roast is 3/4 covered.
Add:
1 bay leaf
1 small onion; quartered
1 t Kitchen Bouquet
Cook on low for 4-6 hours. When done, drain the broth off – throwing away the onion/bay leaf. Use the broth for gravy (thicken with corn starch) and salt/pepper to taste.

Deer Stew

1/2 c flour
2 t salt
1/4 t pepper
1-2 pounds meat, cut into cubes
1/4 c oil
Take those ingredients (minus the oil) and shake all together in a plastic bag. Then brown dredged meat in oil. Add:
1 sm onion, cut into wedges
2 minced garlic cloves
4 med potatoes, cubed
2 stalks celery, cut into 1 1/2 in. pieces
5 c water
2 t dried parsley flakes
1 t Kitchen Bouquet

Cover and simmer for 1-3 hours.

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