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A hunter's guide for perfect venison
pioneer press ^ | 11-1-12 | dave orrick

Posted on 11/01/2012 7:53:45 PM PDT by TurboZamboni

About a half-million Minnesotans will hit the woods and fields for this weekend's start of the firearms deer hunting season, the biggest annual outdoors event outside the walleye fishing opener.

It's more than a hunt. It's a prelude to a feast.

Roughly 8 million pounds of meat will be harvested from the state's robust deer herd this season, the vast majority of it Saturday and Sunday. It's lean, high-protein and free-range.

(Excerpt) Read more at twincities.com ...


TOPICS: Food; Outdoors
KEYWORDS: cookery; deer; delicous; meat; venison
Venison: Twin Cities chefs offer tips, recipes for cooking it right

http://www.twincities.com/ci_21895192/oh-deer-dont-overcook-it

1 posted on 11/01/2012 7:53:53 PM PDT by TurboZamboni
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To: TurboZamboni

My tip is venison bourguignon.

Mmmmmm... Yummy


2 posted on 11/01/2012 7:56:53 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

3 posted on 11/01/2012 8:05:47 PM PDT by smokingfrog ( sleep with one eye open (<o> ---)
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To: TurboZamboni
"The adrenaline is still pumping, but you have to take your time now," advises Nelson.

Al Cambronne, a northwest Wisconsin hunter and author, says hunters should think of themselves a bit like doctors when putting the freshly killed deer under the knife.

This article needs to back up a little. Good venison begins with a quiet and clean kill. Before shooting a deer, look at its respiration. Has it been running? Was it driven? Is the deer's adrenaline pumping? If so, don't take the shot unless you are willing to eat poorly tasting venison.

How you kill a deer is just as important as any other part of taking a deer from the woods and putting it on the table. Proper and immediate field dressing is a must. Then get the deer hung and skin it. If you have a walk-in refrigerator or if it is cold enough, not freezing, then hang the meat whole for 7 to 10 days and protecting from the elements and any insects (flies). Then butcher your aged venison yourself. Don't allow some deer processor to substitute your meat for someone else's that was incorrectly killed and dressed.

4 posted on 11/01/2012 8:14:02 PM PDT by ConservativeInPA (I advocate indentured servitude for the 47% until the national debt is eliminated.)
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To: TurboZamboni
Proper and immediate field dressing is a must. Then get the deer hung and skin it. If you have a walk-in refrigerator or if it is cold enough...

It was cold enough!

5 posted on 11/01/2012 8:33:01 PM PDT by Doomonyou (Let them eat Lead.)
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To: mylife
I made Bambi Burritos once.

Those were tasty.

6 posted on 11/01/2012 8:35:57 PM PDT by who_would_fardels_bear
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To: ConservativeInPA

You just said the most important thing about good venison - was the deer calm when killed? If it was chased and chased hard, no matter how cold you get the meat in a hurry, it’s going to taste “off” or like hammered crap.

The lactic acid build-up from hard running or fighting in the rut will make meat taste bad.

Then the part about not allowing some meat processor to substitute meat on you - how VERY important. I’ve had that happen to me, and it pissed me off and then some.

Now I cut and wrap our own. I’ll never trust another meat cutter again after twice getting back meat that didn’t taste at all like the care I put into the kill and after-kill handling of the meat. I knew it had to be a mix of mine and someone else’s meat, or just someone else’s kill.


7 posted on 11/01/2012 8:40:32 PM PDT by NVDave
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To: NVDave

You can improve it greatly not only in taste but tenderness if you soak the meat in milk for 20 minutes before cooking!


8 posted on 11/01/2012 8:44:23 PM PDT by dalereed
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To: NVDave
Thanks for recognizing that. I watched a buddy of mine run down a mountainside, chasing a deer that had been previously driven. He took multiple shots and finally killed the deer. Later we had a meal of his venison. It was terrible. If he wasn't a friend, and if I didn't know what was for dinner, I wouldn't have showed up for dinner.

Another tip for good deer is to scout for deer AND land before hunting. Know what the deer is eating. Is it corn from a field? Is it nuts? Is it low hanging branches from shrubs or trees? That effects the taste of the meat as well. This also applies to turkey and most small game even more so than deer.

9 posted on 11/01/2012 8:53:17 PM PDT by ConservativeInPA (I advocate indentured servitude for the 47% until the national debt is eliminated.)
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To: Doomonyou

The one in the foreground is a fine deer. I am getting hungry.


10 posted on 11/01/2012 8:56:47 PM PDT by ConservativeInPA (I advocate indentured servitude for the 47% until the national debt is eliminated.)
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To: TurboZamboni

Start one year before killing date.

Feed the steer only on wild berries, slough grass, weeds, sage, and tree bark. About two hours before you are ready to butcher, have a friend chase the beef around to get the blood and the adrenaline into the meat. Shoot the beef immediately after it has been chased (make sure it’s a gut shot, and try to do this via hind quarter). A good shot will tenderize the meat and get as much hair as possible in the impact area.

Drag the beef to a slough and field dress it in the slough. Make sure to get as much grass, weeds, cattails and debris in as possible.

Drag the beef at least one mile across a summer fallow field to get plenty of dirt mixed into the wound and the interior of the carcass.

Load the beef on a car/truck and drive down first a gravel road at least 5 miles and then down a highway. This will get as much highway grime, bugs, and rocks imbedded in the meat as possible. (For extra flavor this should be done in the rain.) Hang the beef in the garage. (Make sure it is low enough so the dog can chew on the hind quarter and then properly mark it as his territory.)

At least once a day have your wife idle a vehicle for 5 minutes in the garage. Carbon Monoxide adds greatly to the flavor. When the carcass smells so bad that you can hardly stand being in the garage, the beef is ready to process.

Properly following the steps will ensure that your BEEF is mistaken for VENISON by even the most avid sportsman. Everyone will marvel at how much venison you have and how good it tastes... and you won’t have to put on that crazy outfit and walk for 300 miles ever again


11 posted on 11/01/2012 9:08:02 PM PDT by DesertRhino (I was standing with a rifle, waiting for soviet paratroopers, but communists just ran for office.)
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To: TurboZamboni

But seriously,, lots of good suggestions in that article.


12 posted on 11/01/2012 9:12:57 PM PDT by DesertRhino (I was standing with a rifle, waiting for soviet paratroopers, but communists just ran for office.)
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To: TurboZamboni
I always wanted to hunt deer but they were hard to find so I eventually gave up.

Now I no longer hunt, I have more deer than I can shoot on my back property.


13 posted on 11/01/2012 9:15:53 PM PDT by Ruy Dias de Bivar
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To: ConservativeInPA
The one in the foreground is a fine deer. I am getting hungry.

This is the one hanging in the back.


14 posted on 11/01/2012 9:16:08 PM PDT by Doomonyou (Let them eat Lead.)
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To: Doomonyou

Now I see why you caped it. I see you are from California. Where were you hunting?


15 posted on 11/01/2012 9:24:55 PM PDT by ConservativeInPA (I advocate indentured servitude for the 47% until the national debt is eliminated.)
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To: DesertRhino

LOL


16 posted on 11/01/2012 9:34:03 PM PDT by Lurkina.n.Learnin (Superciliousness is the essence of Obama)
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To: smokingfrog

A shoulder steak done quickly in butter with, peppercorn sauce and wild rice is pretty good too


17 posted on 11/01/2012 9:50:24 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: ConservativeInPA

Green Mountains in Wyoming, roughly 75 miles north of Rawlings, just outside the booming metropolis of Jeffrey City. We saw other humans every couple days. It was awesome. That year I think it was 4 point or better (One side) That’s eight point or better for you eastern white tail folks.


18 posted on 11/01/2012 9:51:44 PM PDT by Doomonyou (Let them eat Lead.)
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To: DesertRhino

LOL! A deer hunting and venison fan I see.


19 posted on 11/01/2012 9:55:44 PM PDT by Doomonyou (Let them eat Lead.)
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To: ConservativeInPA

Good venison begins with a quiet and clean kill.
.
Way Good text....you being a new guy here—you been around the right places though.


20 posted on 11/02/2012 1:48:45 AM PDT by S.O.S121.500 (That Kenyan muzzy bastard is not my president. ENFORCE the Bill of Rights.)
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To: DesertRhino
OH HELL YES
21 posted on 11/02/2012 1:54:59 AM PDT by S.O.S121.500 (That Kenyan muzzy bastard is not my president. ENFORCE the Bill of Rights.)
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To: TurboZamboni

I made goetta with Bambi once.


22 posted on 11/02/2012 4:21:49 AM PDT by Nepeta
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To: ConservativeInPA
Been chasing whitetails for over 50 years, between the wife and I we'll put away about 4 a year. I have a trusted processor who does a good job. The backstraps I have butter flyed, the tenderloins are kept whole and the hind quarters are cut into steaks. Some shoulder and neck meat is ground into hamburger with a mixture of bacon and jalapeno's and the other half is made into breakfast sausage. I've had my place for over 20 years now (3 sections) and raise about 40 head of cows and manage a healthy whitetail herd. I built a simple cleaning station with running water and a small walk in cooler. After gutting and a good cleaning I let them hang skin on at least 48 hours in the cooler before taking them into the processor. I do feral hogs the same way when I find one about 75 or 80 pounds. Last year one of my Wounded Warrior hunters shot a sow that had 9 little ones with her. While I don't shoot piggy sows it was his first hog so I didn't mind. I broke out a couple of 22's and we went looking for the little ones, we got all but one of them. they were all about 15 pounders and all I did was clean them and split them down the middle. Those we BBQ'd on the grill. This is the biggest buck taken off my place, got him a couple of years ago. Photobucket Heres a huge 7 point one of my Warriors took. Photobucket
23 posted on 11/02/2012 4:42:34 AM PDT by Dusty Road
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