Talk to me about Venison, please!

Hi friends! :hi:

Apparently we're getting some Venison steaks on Monday. I've never had it, and I'm kinda leery.

What does it taste like? How should I prepare it?

If I like it, then we're getting a whole loin. :o

Sniffa's work partner is a hunter, obviously. :P

Because we're getting that big fat loin. :9

He can still get one more deer this season. However, if I go with him he can get 2 more (for a total of 4) under my name. :D

and do SHARE! hehe. I kid, sorta.

The Outdoor Life Group http://www.democraticunderground.com/discuss/duboard.php?az=show_topics&forum=271

The Rural/Farm Forum http://www.democraticunderground.com/discuss/duboard.php?az=show_topics&forum=268

I think our member "bearfan" works with wild game meats but he hasn't posted in a while.

I've only had it given to us a couple of times by friends. I love it ground to make meatloaf or teriyaki meatballs, chili...things like that. I've only had steaks once and was told to soak them in milk through the day, changing it occasionally, to remove the gamey taste. By the end of the day, the bloody smell had made me so ill I couldn't eat it, nor did I really want to.

I'm sure the gaminess depends on how well it's processed but I've not tried it again.

in part. If it's been in an area with a lot of grass and grain, it'll be so much better. If it's in a more rugged area, it can taste like sage or mesquite or whatever it's been gnawing on. It also depends on its age, how long it was hung, etc.

I like venison done very hot and very fast, with a lot of pepper, or a burgundy/pepper marinade. Or, teriyaki, like the poster above said. Some people have good luck roasting it, or putting it in stew, I don't.

And then there is always jerky. Oh My God. Yum. So if you don't know what else to do with it, just find a good jerky marinade or rub, and smoke it over your grill or in your oven even. The Best!

And better yet, if it has been fed in the corn belt states! Yum.

"I like venison done very hot and very fast."

ME TOO!

My all-time perfect venison steak is a slice from the loin, quickly broiled and then a mushroom/butter sauce served on top.

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Otherwise ground up with pork makes wonderful sausage (plain jerky is delish too).

Enjoy your venison! :9 Wish I had some.

It is truly all in how it is cooked. Venison has wonderful flavor. But it is pretty much FAT-FREE! I have fooled more than one person thinking they were eating beef.

Slice the loin into steaks and broil or grill or whatever very briefly. Don't overcook - that is key! My rule of thumb is the same as fish - 5 minutes per side inch of thickness.

Onions, mushrooms sauteed in butter and served on top is good.