Posts Tagged ‘recipes’

Oh, the mighty hunters have brought back their bounty, first from the woods, and then from the butcher. Now, we’ve got a selection of meat cuts to choose from and prepare this wild game in an acceptable and tasty manner. With our trusty solar oven nearby, we can’t wait to cook up some venison.

There is an important factor in making venison palatable to the masses. You know the people. It includes all those kids from the city, maybe your nieces and nephews, now sitting at your dinner table with turned-up noses. And, of course, there are adults who love slices of dead cows, but somehow can’t imagine eating a sweet and pretty forest animal, like the deer. Sorry, we don’t mean to offend or alienate anyone here, especially our good friends the vegetarians. They often point out how unnecessary it is to be a carnivore, and have contributed loads of great recipes.

The fundamental secret is in the meat preparation. Oh sure, there’s lots of folks around here (Pennsylvania) who enjoy venison without any special fixin’s, but for many people, some simple preparation is the way to go. Preparing the venison can be done several ways. One way, especially for larger cuts like roasts and steaks, is to soak it in milk for a day in the fridge, possibly adding a few spices at that time. Another method, one we prefer, is to use full strength apple juice. Others report that soaking the meat in sangria or just cold water with a dash of vinegar yields good results. It’s said the chemicals used in these methods break down proteins in the meat that help change the flavor. Another method, used successfully with venison sausage and hamburg, is to mix those cuts with their beef equals. Yet another way, is simply by using other additives like spices and rubs of various kinds (we like cajun) followed by mixing, cooking, baking it with vegetables to enhance the flavor. This method includes the example additives of, onions, garlic, peppers, and mushrooms.

However you choose to prepare your venison, don’t underestimate how great it’ll come out of your solar cooker. Remember, little to no liquid, like water, need be added into the solar oven. Slicing the meat thinner than beef cuts, or cubing it, say for stew, also helps it thoroughly cook. Venison cooks wonderfully in its own juices in the solar oven. Enjoy!

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December 14, 2011 3:27 am