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When it comes to cooking with venison, the key thing to remember is that deer meat has very little fat, which means it needs a bit of culinary love. Select from one of the options below to see a list of restaurants that meets your criteria. There are so many ways to cook haunch of venison, venison backstraps, medallions, steaks, tenderloins, and other choice cuts of deer meat.
I love the look on a dinner guests face when I serve them a gorgeous plate of perfectly prepare venison.
Starting Monday, thousands of sportsmen and women throughout the region will be heading afield for the annual tradition known as deer season.
All rights reserved (About Us).The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of PennLive LLC. These days, it’s a good venison roast that I want, and these venison roast recipes deliver!

According to Small, understanding the various cuts of meat and where they are found on the animal plays an important role. Venison should be rare or medium rare, and it’s very easy to go from perfect to shoe leather in moments. Keep an eye on the meat while it cooks, and remember it will keep cooking when you take it out of the oven or off the grill.
With work, running the kids everywhere and gathering groceries, the thought of making dinner for the whole family can be stressful.
The Truth is Horrifying… The world knows that too much sugar will land you some cavities. Busy moms often choose foods labeled organic to quickly get what they believe is the healthiest choice for their families. Download Food Kit Mom Prepares Search siteSearch Recent posts The First Steps To Turn Your Hobby Into A Business How We’re All Missing the Mark on Fiber Cooking With Your Kids: 5 Tips to Keep It Stress-Free Is Sugar Bad For You?

But it also works very well in just about any other dish that calls for ground beef, including ethnic favorites such as halupkis, Swedish meatballs, stuffed shells, enchiladas and shepherd’s pie.
Can use more liquid if need be, but not too liquidy or it soaks into gravy and floods the oven! Most require dry powder with a little cold water added, stir to dissolve and then slowly add to hot meat mixture and stir thoroughly.
Combine venison and brine into a storage container and allow to brine for a minimum of 8 hours. While heating the pot, remove the meat from the brine and pat it dry with a paper towel while removing any large pieces of pickling spice.Coat the bottom of the pan with canola oil and allow to heat up for one minute, then place the pieces of venison gently into the oil and sear all sides until browned.

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