Of Course, You Can Put Your Venison In Our Freezer! - Texas Living Blog at Allrecipes.com - 321367

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Of Course, You can put your Venison in our Freezer! 
 
Feb. 4, 2014 4:28 pm 
Updated: Feb. 9, 2014 4:40 am
 

     Grilled Venison Backstrap  for supper, since my son said he had just left the processor and is bringing over a lot of venison to go in our freezer. I told him I would thaw out what was left from last deer season and have it for supper. I have actually tried out quite a few deer meat recipes from AR since the season started while anticipating this moment. You know what I mean, when you still have venison, and need to make room for more.

     Since I didn’t grow up having venison on the menu, my son’s hunting experiences have opened the door for my own experience cooking venison. The title for Grilled Venison Backstrap really doesn’t do it justice. Maybe it should be called Bacon Wrapped BBQ Grilled Venison because that‘s what it is, and it is very good. I just cooked too much for only two people, so I used the leftovers the next night in Mongolian Beef I . That was even better. Now I’m wanting to try the Mongolian Beef I with actual beef, however I’m sure this dish would be great with any meat such as pork or chicken also. It’s just a very tasty, yet basic stir fry.

     Reading a lot of reviews, you hear people referring to the gamey taste of venison, and how some recipes work because there is not that gamey taste. I guess it just has its own flavor as other meats do also. It’s very lean and healthy. I have tried mixing the venison with ground beef for a chili recipe, and I prefer it that way for chili. Is that cheating?

     One favorite is jalapeño and cheese summer sausage from the processor which there is no cooking involved. We just have this for snacking with Ritz crackers. I’m sure this could be used in other ways such as with potatoes and peppers, in rice, sour kraut or a salad. Tomorrow I’m looking forward to preparing Slow Cooker Venison Stroganoff Meal . I think it will be delicious and very easy to prepare.


 
Comments
petey 
Feb. 5, 2014 10:17 am
The Grilled Venison Backstrap is one of my favorites. I practically sprain my eyeballs when they roll to the back of my head every time we eat it. We love venison and I am so grateful everytime we get a deer! I sub it a lot in burrito meats and stroganoff as well as make a stew specifically for venison that is wonderful. Good post! -petey
 
Feb. 5, 2014 10:40 am
Thanks Petey, I am also grateful for the venison. It does make things interesting trying out new recipes. I haven't tried a stew recipe yet, I guess that could be with the chili meat also, but more of a soup that chili.
 
Molly 
Feb. 8, 2014 4:31 pm
MsPenny - The title of your blog is what caught my eye. Our freezer is full, too full. So when my husband got a deer this season, I called friends who have only 6 frozen pizzas and ice cream in their big upright freezer and asked to put his processed deer in there. They laughed and said "sure, add it to what deer you have left in here from last year"! Enjoy trying new recipes with it. (Molly)
 
Feb. 9, 2014 4:40 am
Hi Molly, I knew there had to be someone out there in this same situation, fortunately. The SLOW COOKER VENISON STROGANOFF MEAL was great, so easy and had a good gravy. Next I'd like to try the breakfast sausage.
 
 
 
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MsPenny

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