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Fresh or Butcher Shop Venison

Fresh or Butcher Shop Venison Review



Overall 5.00 of 5 view all 2 reviews




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kid-kansas
Clearwater, KS
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A very lean meat that is versatile and delicious!!
5 star rating

a grill master, a healthy cook, impressed with this product, fresh is better
Pros

    lean meat, many ways to cook it, tastes great


AUG
29
2008
 
 
 
One of the up and comers in meats is one I have been eating for over 45 years and it never disappoints me. Venison is a very lean meat and can be cooked many different ways. You can make sausage from it but because there is not a lot of fat many people add pork to make sausage from it.

Cooking Venison

My favorite way to prepare venison is chili and it has to be 3 alarm chili at that. The best cut to use would be either the loin or a shoulder roast cut up into bite sized cubes. Of course for many people Venison is too gamy tasting but I have found a way to get around that. After you cut your pieces place them in a large ziploc bag and pour in 1 bottle of Zesty Itailan dressing, burp the air out of the bag and place in your refrigerator for 24 hours.

This will not only tenderize the meat but it also removes some of the gamy taste of the meat. Then simply make your chili as you normally do and get ready for an explosion of flavor when it is done. Another of my favorites is to get some butterfly chops and marinate them just as I said above. Then next day you fire up your grill and cook on each side about 4-5 minutes for a 3/4" butterfly chop. This will give you a medium doneness, remember there is very little fat so if you cook it well done it will be a bit tough!

I wrote this at the suggestion from one of our great food reviewers AnnaBanana on a comment on her cinnamon review a few days ago. So in going with her review here is the way I tricked my daughters into trying Venison for the first time...lol yeah I know...Sneaky Redneck...;)

Get a nice 4-5lb. Venison roast either from someone who hunts or a good butcher, boneless is easier to cut when served but bone in will be just as good. As before place it in a Zesty Italian marinade for 24 hours and since it won't be covered you need to turn the bag every few hours. Then slice a few onions and toss then in the pan with the roast add a few whole potatoes (skin still on) and sprinkle about a tablespoon of cinnamon on top, yes cinnamon! I also use Season all salt and black pepper.  Now drape about 6 slices of bacon on top and you're all set. Set your oven for 325 degrees and cover the roasting pan for the first 3/4 of the cooking time. The ideal time would be around 30 minutes per pound or until the internal temperature is 150 degrees. After the 3/4 cooking time remove the lid and finish cooking to give the bacon a chance to brown up and give it a little extra kick of flavor.

Venison is best when cooked Medium Rare to Medium because of the lack of fat content, otherwise you're going to get a tough cut of meat on your table. This does not hold true when you make a meatloaf or chili because of the way it is cooked. When ground it is like any other meat and in chili you're cooking it submerged in liquid.

Bottom Line

I think Venison is very close to beef but with a sweeter taste and since it contains less fat it is better for you. Once my daughters tasted Venison and liked it I cooked it often and many times without marinating it. I enjoy the gamy taste in not only Venison but also Elk, Buffalo and Bear meat. If you feel adventurous and want to try Venison or any other "Wild Game" then I say go for it because you don't know what you're missing!

I_thumb_up Fresh or Butcher Shop Venison is recommended by kid-kansas

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I_comment_shdw24 Comments about kid-kansas’s Review



kid-kansas wrote on Sep 4, 2008 at 11:23PM


In response to Jo's comment from Sep 4, 2008 at 3:41PM:

;)


Jo wrote on Sep 4, 2008 at 3:41PM


Ok:)


kid-kansas wrote on Sep 3, 2008 at 12:35AM


In response to PattyTherre's comment from Sep 2, 2008 at 11:17PM:

;)


PattyTherre wrote on Sep 2, 2008 at 11:17PM


In response to kid-kansas's comment from Sep 2, 2008 at 10:22PM:

It'll be our little secret. :)


kid-kansas wrote on Sep 2, 2008 at 10:22PM


In response to PattyTherre's comment from Sep 2, 2008 at 10:03PM:

I won't tell a soul...;)


PattyTherre wrote on Sep 2, 2008 at 10:03PM


In response to kid-kansas's comment from Sep 2, 2008 at 2:34PM:

Sounds like a plan to me!


kid-kansas wrote on Sep 2, 2008 at 3:04PM


In response to richelmore's comment from Sep 2, 2008 at 1:33PM:

Oh yes...I will be getting some this week and it's a toss up between chili or stew....heck maybe both...;)


kid-kansas wrote on Sep 2, 2008 at 2:34PM


In response to PattyTherre's comment from Sep 2, 2008 at 1:11AM:

ummm you can send it here and make him wonder where it went....lol ;)


richelmore wrote on Sep 2, 2008 at 1:33PM


Oh, venison stew. How I crave thee.


PattyTherre wrote on Sep 2, 2008 at 1:11AM


No venison for me and we sometimes have a freezer full. My hubby is a hunter and now and then he gets lucky and I get unlucky. :(


kid-kansas wrote on Aug 31, 2008 at 11:31PM


In response to LaurieM's comment from Aug 31, 2008 at 9:50PM:

Oh I think I could, if prepared right it is juicy and delicious....;)


LaurieM wrote on Aug 31, 2008 at 9:50PM


Eeek! Not sure you could fool me. I have had Venison in the past and it had bitter taste. Maybe it was just not prepared as good as yours!


kid-kansas wrote on Aug 30, 2008 at 3:44PM


In response to AnnaBanana's comment from Aug 30, 2008 at 2:56PM:

Thanks Anna! I don't know anyone here that hunts so now I have to settle for butcher store venison. It is still good but wild is always best. You're very welcome for the honorable mention Anna, after all you suggested I write on it and you have inspired me to write more of the same type...;)


kid-kansas wrote on Aug 30, 2008 at 3:35PM


In response to CyndiA's comment from Aug 30, 2008 at 8:47AM:

Oh yes, venison just goes great with gravy and potatoes....especially mashed.....;)


AnnaBanana wrote on Aug 30, 2008 at 2:56PM


Oh RON! Boy, was this a great review! You are right on about venison. When my friends in Cresco invited me to a venison dinner last Fall, I couldn't really say no because it was such a nice thing they were doing but I wasn't sure if I could get by the "Bambi factor" and eat venison. And I wasn't sure how it would taste but it was great -- not only did I wolf down dinner and all the trimmings but I even sampled some sausage roll she had made -- it was cold and you could slice it for sandwiches. I tell you, you guys who cook venison have it going on -- you're really living off the land and in harmony with nature. The deer are beautiful, I know, but up in the Cresco area if people didn't hunt and eat their catches, the deer would end up with 40 to an acre wandering around and starving on their own. So RIGHT ON! This was a great review and thanks so much for the "honorable mention."


CyndiA wrote on Aug 30, 2008 at 8:47AM


My Grandma always cooked a lot of venison. I liked it esp when she made it like country style steak with gravy - and mashed potatoes of course.


kid-kansas wrote on Aug 30, 2008 at 5:34AM


In response to GeorgeChabot's comment from Aug 30, 2008 at 4:44AM:

;)


GeorgeChabot wrote on Aug 30, 2008 at 4:44AM


Good idea, made me hungry. :>