Alright, let’s talk about cookin’ up some deer meat casserole. You know, the kind that sticks to your ribs and warms you up good.
What you gotta have for a good deer meat casserole:
- Deer meat, of course. I like to use the ground-up stuff, easy to chew, you know? But you can use chunks too, if that’s what you got.
- Some taters. I just use regular ol’ potatoes, peel ‘em and chop ‘em up. Don’t make it too fancy.
- Onions. Gotta have onions. They make everything taste better. Just chop them up too. Don’t cry about it.
- Carrots, if you got ‘em. They add a little sweetness, and they’re good for your eyes, or so they say.
- Some kind of liquid. I usually use water, but you can use broth if you’re feelin’ fancy. Or even some tomato juice, that’s good too.
- Seasoning. Salt, pepper, whatever else you like. I like to throw in a little garlic powder, maybe some paprika. Don’t be shy with it.
How to make it, simple and easy:
First, you gotta brown that deer meat. Just throw it in a pan with a little oil or butter and cook it ‘til it’s brown all over. Don’t overcook it, though, it’ll get tough. Drain off the grease, you don’t want it too greasy.
Then, you just throw everything in a big pot or a casserole dish. Meat, taters, onions, carrots, whatever you’re usin’. Mix it all up good. Pour in your liquid, enough to cover everything. Add your seasoning. Stir it again, make sure everything’s coated.
Now, you gotta cook it. You can cook it on the stovetop, low and slow for a couple of hours, ‘til the taters are soft. Or you can bake it in the oven, ‘bout 350 degrees for an hour or so. Just keep an eye on it, you don’t want it to burn.
That’s it. That’s how you make a deer meat casserole. It ain’t rocket science, you know? Just good, plain food.
Other things you can do with deer meat, if you’re tired of casserole:
You can make deer meatloaf. That’s good eatin’. Just mix the ground deer meat with some breadcrumbs, an egg, some onions, and seasoning. Shape it into a loaf and bake it. You can even put some bacon on top, if you’re feelin’ fancy.
Or you can make deer meat stew. That’s kinda like casserole, but with more liquid. Just throw the deer meat in a pot with some veggies and broth, and let it simmer for a few hours. It’s good on a cold day.
And don’t forget about grilled backstrap. If you got a good piece of backstrap, that’s the best eatin’ there is. Just season it up and grill it over some hot coals. Don’t overcook it, though, it’ll get tough. Medium rare is how I like it.
There’s lots of things you can do with deer meat, you just gotta get creative. Don’t be afraid to try new things. And don’t worry if it doesn’t turn out perfect the first time. Just keep cookin’ and you’ll get the hang of it. Deer meat is good for you, it’s healthy and it fills your belly. We always have plenty of it after hunting season, so you gotta learn how to cook it different ways so you don’t get tired of eating the same old thing.
Some more tips for cookin’ deer meat:
Deer meat is lean, so it can dry out easy. Don’t overcook it. And make sure you add enough liquid to your casseroles and stews.
If you’re usin’ ground deer meat, you can mix it with some ground beef or pork, if you want. It’ll add a little fat and flavor. But I don’t usually bother. Deer meat is good all by itself, if you ask me.
And don’t be afraid to experiment with different seasonings. Deer meat goes good with all kinds of stuff. Just try different things ‘til you find what you like.
Now go on and cook yourself some deer meat. You won’t regret it. It’s good food, plain and simple, and it’ll keep you goin’ all day long.
Remember, these 25+ deer meat dinner recipes are just a start. You can create your own delicious meals with deer meat, easy as pie. So get in the kitchen and start cooking! There is plenty to make, so fill your table with mouthwatering dishes.
