Howdy there, y’all! Let’s talk about cookin’ up some deer meat, you know, venison. I ain’t no fancy chef, but I can sure make a tasty meal outta a deer. My old man taught me, bless his heart, and I’m gonna share some good ol’ country wisdom with ya.
First off, that deer meat, it can be kinda tough if you don’t know what you’re doin’. You gotta treat it right. If it’s a steak or somethin’ tender, you wanna cook it hot and fast. Get that pan sizzlin’ hot! But if it’s a big ol’ chunk, like a roast, you gotta go low and slow. That’s the secret, see? Low and slow, makes it nice and soft, like butter melting in your mouth.
Now, let’s talk about flavor. Some folks say deer meat tastes gamey. Well, yeah, it does, a little. But that’s what makes it good! You just gotta know how to work with it. I like to use a bit of oil, you know, like that olive stuff or avocado oil, whatever you got on hand. Just drizzle it on there, gets it nice and juicy.
Then comes the herbs and spices. You don’t need nothin’ fancy, just the basics. I always got some Italian seasoning, some thyme, and oregano in my kitchen. A little pinch of this, a little dash of that, you know the drill. Don’t be shy with it! Salt and pepper too, of course. Can’t forget those.
- For a quick deer steak: Get that pan hot, like I said. Throw on some oil, then the steak. Season it up good. Cook it a few minutes on each side, depends how thick it is. You want it pink in the middle, not all dried out. Let it rest a bit before you cut into it, that keeps the juices in.
- For a big ol’ deer roast: Now, this one takes time. You wanna put it in the oven, low heat, like 350 degrees. Let it cook for a long time, maybe a couple of hours, maybe more. You can add some potatoes and carrots in there too, makes a whole meal. The meat will get so tender, it’ll just fall apart when you stick a fork in it. And the gravy, oh honey, that gravy is the best part. Use the juices from the roast, thicken it up with a little flour, and you got yourself somethin’ special.
- Deer Meatloaf on a Stick: Ground deer meat, some bacon, jalapenos, mix it all together. Shape it like a sausage around a stick, cook it low and slow, tastes like heaven in your mouth.
And here’s a little somethin’ extra my grandma used to do. She’d soak the deer meat in buttermilk overnight. Said it took the gamey taste right out. I don’t always do it, but it does make a difference. You can try it if you want.
So there you have it, folks. Just some simple tips for cookin’ deer meat. Ain’t nothin’ to it, really. Just remember, hot and fast for the tender cuts, low and slow for the tough ones. And don’t forget them herbs and spices! Now go on out there and cook yourself up a good meal. Your belly will thank ya.
One more thing, if you’re grinding up the deer meat for somethin’ like meatloaf, addin’ a little bit of pork or beef fat can make it juicier. Deer meat is pretty lean, so that extra fat helps keep it from drying out. Learned that trick from my neighbor, old Jim. He sure knew his way around a kitchen, that fella.
And don’t be afraid to experiment! That’s the fun of cooking, see? Try different seasonings, different cooking methods, find what you like best. There ain’t no right or wrong way, as long as it tastes good to you. That’s all that matters.
Oh, and always make sure that deer meat is cooked all the way through. You don’t want nobody gettin’ sick. Use a meat thermometer if you ain’t sure. Safety first, y’all!
Well, I reckon that’s about all I got to say on the subject. Hope it helps ya out. Happy cookin’!
Tags: [deer meat, venison, cooking tips, deer steak, deer roast, recipes, country cooking, game meat, meatloaf on a stick, herbs, spices, low and slow cooking, oven cooking, pan frying, easy recipes]
