Happy Hunting Holidays Three venison recipes to enjoy and celebrate the season
•Take some smaller chunks of venison—either stew meat or trimmings leftover from steaks—and prepare in a marinade of your choice (sweeter the better). Marinate for at least a few hours, then wrap each cube in a half-slice of bacon, secured with a toothpick. Then arrange in a grilling basket.
•Prepare a simple stuffing of cream cheese, sauteed onions, mushrooms, peppers, crumbled bacon, salt, and pepper. Cut a slit along the side of the venison, approximately 2/3 of the way through the piece, and spread the stuffing along the cut.
•Close the cut and lay the venison on top of several pieces of bacon, gently rolling the backstrap until the bacon fully wraps around.
Bacon wrapped Venison bites
Stuffed Venison Backstrap
RECIPE BY: Michael Waddel’s Bone Collector
recipe by: Michael
Waddel's Bones Collector
For outdoorspeople, hunting season is an extension of the Holiday Season. Friendly competition for the biggest rack or trophy kill is a way to reconnect with fellow enthusiasts. It’s a chance to spend quality time on the hunt with friends, parents, siblings, sons, and daughters. It’s also an occasion to share the harvested venison or fowl with your community, whether it’s dropping off a roll of homemade deer sausage at the neighbor’s house or hosting a family turkey fry for Thanksgiving.
This year, outdoor sports have taken on special significance. Hunting and fishing are the perfect activities for social distancing and getting away from mounting stress of everyday life. With large sectors of economy still struggling and many people out of work, more and more people are saving money by cooking at home. Due to periodic shortages and breaks in the supply chain, being able to provide your own meat is more valuable than ever. And there’s never been a better time to bag an extra doe and donate the meat to the local foodbank for others in need.
But for those unfamiliar or unused to it, cooking with fresh wild meat can be a challenge. They’ll complain it’s too gamey or dry—and that’s usually because it isn’t prepared properly. For instance, someone might try to grill a deer steak like a ribeye, when there isn’t nearly as much fat on the venison. We should cook chicken like chicken; wild turkey like wild turkey.
The folks at Big and J Industries, providers of long-range attractants and minerals, have pulled together some recipes to spread the unbeatable taste (and nutritional value) of the happy hunting holidays.
•For a little more kick, add a small wedge of jalapeno and a smear of cream cheese onto the toothpick.
•Grill for several minutes, until the bacon is fully cooked and the venison is cooked to your liking.
•Rinse the meat and pat it dry. Smoke the meat on low heat—somewhere between 175F and 200F—for 2 to 5 hours or until the internal temperature of the meat is around 130F.
•For a five-pound roast, mix 23 grams of kosher salt and 23 grams of sugar and massage the mixture into the meat. Put everything into a large plastic bag. Let set in the fridge for a week to 10 days, turning the meat over once a day.
RECIPE BY: hank shaw, hunter, angler, gardener, cook
smoked venison roast
•Wrap cubes in bacon and secure with a toothpick.
•Throw them on the grill and cook until the bacon is done. Serve hot.
•Take venison steaks or loin (I prefer loin) and cube into one- or two-inch pieces. Marinate overnight in Italian dressing or Dale’s Original Steak Seasoning.
recipe by: Tom nelson, american archer
•Let the smoked venison sit on the cutting board for 10 minutes before serving.
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