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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.