By Arleen M. Kaptur

A fresh deer should be aged in a cool place for 1-2 weeks. For best flavor, trim off all fat. Tender cuts such as roasts and chops can be broiled or roasted. Less tender cuts should be cooked slowly by braising or cooking in liquid till meat is tender.

Also, with Chronic Wasting Disease in some hunting areas, please check with the local DNR when purchasing a hunting permit to see how widespread the problem is, and what precautions to take. If in doubt, please refrain from consuming the meat. Also, if you do decide to eat the venison from an affected area, the best prevention is not to eat any of the glands, or organs, such as liver, heart, etc. Hunting should also be safe, and fun, but take into accounts all health hazards and stick to those safety rules. They were made for one purpose - to make sure your trip is safe and you return home safely.

Venison Supreme:

5 lb. roast of venison

1/2 stick fresh cream butter

1 cup finely chopped onion, and celery

1 carrot, peeled and chopped

1/2 cup ginger snap crumbs

1/2 lb. bacon, diced and fried

2 tbs. flour

1 cup beef stock

Prepare marinade-

Combine wine, vinegar, water, bay leaves, parsley, onion, celery, salt and pepper. Bring to a boil. Cool mixture and pour over roast. Refrigerate for 2 days, turning meat occasionally.

Remove meat from marinade. In casserole prepare bacon, remove bacon bits and reserve. In bacon fat, add butter and over high heat, brown roast on all sides. Remove meat from pan, and add vegetables. Add flour slowly as well as strained marinade (liquid only, no vegetables). Cook until thickened. Add meat, cover, and bake (350) for 2-1/2 hours, or until tender. Cool and then refrigerate overnight.

Skim all fat from pan. Slice roast into 1/4" slices. Add ginger snaps,bacon bits and stock to juices in pan. Heat until thickened. Strain liquid until all solids are removed. Spoon sauce over roast slices and heat (300) in oven for 15 mins. Serve with potatoes, salad, and a vegetable.

Venison Breakfast Sausage

Venison Jerky

Remove all fat from meat. Cut into strips about 1/4" thick. Mix all ingredients and pour over meat. Refrigerate overnight. Using a dehydrator, follow directions. If using your kitchen stove, the pilot light heat only, the jerky should dry in 3-4 days. An attic can also be used to dry the meat. Pack the jerky in glass containers and punch a hole or two in the top to prevent mold growth.

Venison Rolls

Pound each cutlet to paper thinness. Sprinkle each with salt and pepper and spread a little mustard, and jelly on each. Lay a strip of bacon on each cutlet., roll, jelly-roll style and fasten with a pick. Dredge each cutlet in flour and brown in butter. Add red wine, cover tightly, bring to a boil, reduce heat and simmer about 40 mins. or until meat is fork tender. If needed, add a little beef broth or water to mixture during cooking time. Serve over noodles.

European Venison

In pan, brown venison in a little butter. Add onions, and remaining butter. Cook 5 mins. Mix together stock, strained stewed tomatoes, salt and pepper. Add to meat. Add mushrooms and a pinch of hot pepper sauce. Simmer 45 mins. Stir in sour cream and adjust seasonings (salt, pepper, and hot sauce) to your taste. Do not let mixture boil. Serve over noodles.

We hope these recipes give you a suggestion or two on using your venison meat.

ENJOY!

©Arleen M. Kaptur 2002 (Excerpt from Arleen's book - Wild Game Cooking).

About the author

Arleen Kaptur has written numerous books and articles on simple, rustic living and enjoying each and every day. You may visit her at her website Arleen's Site and sign up for her free newsletters.