|
Post by parson on Dec 3, 2013 12:22:29 GMT -5
There are many great ways to prepare venison, but I'm gonna do it simple today.
I like to cut roast or loin in 1/4" to 1/2" slices, brown in bacon grease, add green peppers and onions, maybe throw in a little soy sauce and beef bouillon.
Simmer until peppers and onions are tender, and it's ready to eat.
Wild rice make a good side. Or, if you're more normal, a pile of mashed taters and gravy!
Was asked once if I killed and et deer.
I replied that if they, just one time, tried to eat one without killing it, they'd likely kill 'em too!
|
|
|
Post by HuntMeister on Dec 3, 2013 12:53:53 GMT -5
LOL, good one! I tried canning venison for the 1st time this year and my oh my is it ever tasty!
|
|
|
Post by parson on Dec 3, 2013 14:27:47 GMT -5
I've heard a lot of people rave about canned deer meat. If I get another one this year I may give it a try.
|
|
|
Post by duff on Dec 7, 2013 13:26:22 GMT -5
Yep, canned most of my buck and it is excelent if you can get past the sight of canned meat in glass jars! Those that don't mind the sight of it really really like it. And those that don't like it really like it when it is prepared for them. Fork tender and tasty!
|
|