Download 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff PDF

By Deer & Deer Hunting Staff

Many wild video game cookbooks characteristic a piece on venison. during this cookbook, even if, each recipe demands venison. This selection of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp cook dinner from big apple, and over a hundred readers of Deer & Deer Hunting journal. if you would like to feed a hungry bunch at deer camp, or serve exact visitors at your residence, glance no additional for inventive how one can organize hearty and scrumptious venison.

  • Steaks
  • Barbecue
  • Roasts
  • Ribs
  • Soups and Stews
  • Chili
  • Heart and Liver
  • Sauces and Gravies
  • Main Dishes
  • Ethnic Traditions
  • Ground Venison
  • Sausage
  • Jerky
  • Smoked Dishes
  • Marinades
  • Appetizers
  • Wines that compliment Venison

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Extra resources for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook

Example text

A few strips of homemade jerky from your deer will help take the edge off your hunger wherever you are-in the woods or the concrete jungles. Heart and Liver A traditional way to celebrate kills in many deer camps. Marinades, Sauces, and Gravies Never try to “cover up” the exquisite taste of venison, but use these to transform ordinary dishes into the elegant. Spreads, Salads, Appetizers Lead into wild game feasts with these creative recipes. com Contributors Most wild game cookbooks feature a section on venison.

Without a cooler, one has to rely on weather for the aging process. The obvious problem then is the constant fluctuation of temperatures, from below thirty degrees Fahrenheit (which freezes meat and prevents aging) to over forty degrees Fahrenheit (which dehydrates and spoils meat). Cyclic freezing and thawing, meat processors generally agree, produces poor quality venison. Animal scientists define the aging of meat as the practice of holding the carcass at temperatures of thirty-four to thirty-seven degrees Fahrenheit with a relative humidity of eighty-eight percent for seven to nine days.

Add soy sauce, onion and green pepper (cut in 1-inch squares). Cover, cook about 5 minutes. Add tomatoes and sugar. Cover, cook another 5 minutes. Add bean sprouts. Blend cornstarch with water, add to meat mixture, stirring well. Cook until thickened, about 3 minutes. Serve with rice. —James Chappell, McFarland, WI Venison Steak 4–6 pieces of venison steak 4 large onions, sliced 2 large green bell peppers, sliced 1/2 cup vinegar Salt to taste Flour, vegetable oil Soak venison steak for 1 hour in water and vinegar mixture.

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