Posts Tagged ‘venison’
wThose of us who enjoy deer hunting, have probably already prepped our arsenal for the season. Your rifles are clean, you have made sure the gun sites are properly adjusted, your outdoor clothing and gear stand at the ready, and the ammo is stocked. If you are a bow or muzzle loader hunter, you might already be out in the woods. But, if you are like many hunters, your freezer is still packed with last year’s meat. How many venison steaks and packages of sausage and hamburg are hiding in there?
Get out your solar oven on the next available sunny day and cook up some of your surplus and share it with friends and family. With your solar cooker, you can readily reduce that surplus and get into the mode for the season.
This steak recipe is very simple. This marinade works well and removes some of the “wild” flavor. That’s not good for some of us that like it, but it will share easier with some of the snooty friends and family. First, slice them up into smaller pieces. Season the pieces with 2 tablespoons of minced garlic, or 2 chopped cloves, vigorously coat them with fresh ground black pepper, and a teaspoon of cumin. Pour a cup of apple juice into the 3 quart dark colored metal pot that is used with the solar cooker, then place the pieces into the pot. Cover it and put it in the fridge to marinate overnight.
On the new sunny day, get out the solar oven and preheat it. There’s not much more to do as you imagine. We added a cup of mushrooms, 1 sliced bell pepper and a chopped small onion into the pot, before putting it in the oven. Next, as you are already probably familiar with, just aim the oven at the sun and wait a few hours. The batch below took around 3 1/2 hours to prepare. The children were fed and no leftovers were to be had. A batch of mac & cheese was the side dish.
And they were absolutely delicious!
As most hunter’s try to be safe while enjoying their sport, it is a good idea to be prepared. Bring a good survival kit with you. Similar to the video below, a survival kit is truly a life saver.
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!