Thursday, December 8, 2011
You might be a better shot than chef, but don’t let that stop you from trying some creative and tasty ways to cook your venison.
While there’s nothing wrong with your processor’s deer sausage, long-time venison cooks say going the extra mile and cooking it yourself has its rewards. So now that the main part of deer season is over and much of the meat has been processed, its time to fire up your pans, grills, ovens and slow-cookers.
“I really like it better than beef steaks sometimes,” said Evelyn Dudenhoeffer.
The Osage County resident has cooked deer meat for some 30 years. For her, cooking and eating deer meat wasn’t something she ever intended to do.
“I married a hunter,” she said with a chuckle. “That kind of did it.”
It took a couple years, but she acquired a taste for venison and has been cooking it since.
The Missouri Department of Conservation offers venison recipes ranging from stir fry to kabobs and pizza to pot pies. It can be found at http://mdc.mo.gov/discover-nature/how/cooking/venison-recipes-0.
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