It has pleased the taste buds of royalty and sustained the Colonial American families. It has carried families through the Great Depression and it has been the centerpiece of many feasts for hundreds of years. It has been canned, marinated, smoked, jerked, grilled, fried, bar b qued, baked and sautéed. Venison has made a come back as one of the healthiest meats available. It is lean, healthy and widely adaptable. Because the meat has very little intramuscular fat it dries out easily without the addition of some type of moisture like sauces and marinades. This is why slow-cooking (crock pot) is one of the most complementary method of preparation. When frying venison it should be cooked quickly at high heat to brown the outside and the inside should remain medium or medium-rare. As with all meats the muscle that are least use are the most tender. Venison chops cut from the back will be more delicate than meat from the neck area. Often overlooked neck meat, shoulders, ribs make great additions to stews, chili's, and burgers. Experiment. Use venison as a substitute for red meat in your recipes. Here are some of Roberts recipes and some that have been passed on from friends and families.
Camp Foil Burgers
1 pound ground venison 2 small onions, sliced
4 large carrots salt, pepper, garlic salt
3 medium potatoes , sliced 4 tablespoons melted butter.
Make four patties for the ground meat. Sprinkle meat salt, pepper, and garlic salt. Cut four pieces of aluminum foil large enough for burgers and veggies. Coat inside of foil with butter, place meat in center layer it with carrots and onions. Seal packets and place over coals for 10 to 15 minutes on each side.
Robert's Deer Burgers
1 pound ground venison 1/3 package onion soup mix
1/4 pound ground pork Salt, pepper, Garlic Salt
Mix meats together with salt, pepper and garlic salt to taste. The pork meat adds moisture and flavor. Add soup mix and stir it all thoroughly. Form into patties and fry in 4 tablespoons of olive oil and 3 tablespoons of butter.
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