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The Merchant of Venison
www.townhall.com ^ | March 9, 2005 | Mike S. Adams

Posted on 03/09/2005 6:41:30 AM PST by Millicent_Hornswaggle

Dear Antonio:

Thank you for your recent email concerning a picture of a deer posted on my website ( www.DrAdams.org ). Your email asked how I could kill and eat such a beautiful creature with a clean conscience. Actually, that is a two-part question. The “how can I kill it” part would take too long to answer. I recommend the Outdoor Life Network (OLN) for tips on how to harvest a healthy buck. But the “how can I eat it” part is a little simpler.

First, you need to decide whether venison is right for you. I would suggest starting with a rack of deer ribs that can be thrown on the grill the next time you decide to Bar-B-Q some chicken. Just douse the ribs with some KC Masterpiece Sauce and sprinkle them with Lowry’s Seasoning Salt. By the time you lay them all out, it will be time to flip them over. After you do, just pour any excess sauce on the ribs and cover them long enough to extinguish the flames. They should be ready within a few minutes. Just don’t overcook them and remember the following rule, Antonio: charcoal only, no gas grilling!

If you like the ribs, and I suspect you will, you might want to move up to something a little heavier. Most people recommend back-strap but I recommend tenderloin kabobs.

To make a good tenderloin kabob, just slice the tenderloins down the middle and cut each side into several chunks, sized according to your preference. Make sure to add plenty of small onions and whole mushrooms. Put them all in a pan and use the skewers to poke holes in the onions, mushrooms, and meat to help them soak up the seasonings. You may also want to add green peppers, though I rarely do.

Next, and most importantly, you need to douse everything in thick Italian dressing. Let everything marinate for approximately five hours. Then, you are ready for the grill!

After cooking the tenderloin kabobs on one side for a few minutes, dump the excess Italian dressing on the kabobs. Cover until the flames are extinguished. Turn the tenderloin kabobs over and season them with Pickapepper steak sauce -- a seasoning which is good on poultry and fish, but best on steak and venison. Serve when ready.

Of course, all of the above suggests that you prefer outdoor grilling to indoor cooking. Since I have no desire to impose my Southern outdoor grilling tradition on those from different cultures, I proudly offer an indoor option.

For each pound of cube steak, soak in the following marinade for 30 minutes:

¼ cup of red wine, 1 clove of garlic, and 1 1/2 tablespoons of soy sauce.

Dump the marinated meat into a skillet coated with olive oil. Cover the meat generously with Cajun seasoning while it cooks for three minutes. Turn the meat over and allow it to cook for another three minutes while lightly sprinkling with salt. Serve with the vegetables of your choice in order to promote culinary diversity.

I have tried to answer your questions thoroughly, Antonio. Now, allow me to ask a couple of questions about the animal rights movement you so passionately embrace.

Recently, I heard that animal rights activists had developed a strategy of going to plays and spotting women wearing fur. After identifying a target, they would hand comic books to their children under the guise of giving them something to read quietly during the performance. Unbeknownst to them, the comic books contained pictures of slaughtered animals with the words “Your mommy is a murderer” printed below.

Given your concern about animal pain, why do you intentionally inflict pain on innocent children? Do you consider animals to be superior to humans-a belief espoused by both Adolph Hitler and Charles Manson?

Finally, Antonio, why do animal rights activists get so mad when I refer to them as terrorists? Is it unfair for me to refer to PETA as a terrorist organization, given that they often destroy people’s property (e.g., spray-paint their minks) and traumatize their small children?

I hope you will take my questions seriously, Antonio. Even though you are an animal rights activist, I consider you to be a human being and not a mere animal. I recognize the difference, and I’m sorry if I grilled you.

©2005 Mike S. Adams


TOPICS: Culture/Society; Editorial; Philosophy
KEYWORDS: bbq; grilling; hunting; peta; venison
Ha! Love Dr. Mike. I love venison, so does the family. Good recipes.
1 posted on 03/09/2005 6:41:35 AM PST by Millicent_Hornswaggle
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To: Millicent_Hornswaggle

BTTT!


2 posted on 03/09/2005 6:43:15 AM PST by MaryFromMichigan (We childproofed our home, but they are still getting in)
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To: Millicent_Hornswaggle

http://www.dradams.org/hunt.html

Here's the link to the pictures.


3 posted on 03/09/2005 6:43:56 AM PST by Millicent_Hornswaggle
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To: THEUPMAN

ping for vension ribs!


4 posted on 03/09/2005 6:46:21 AM PST by CFW
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To: Millicent_Hornswaggle

Those recipes sound great. I've never cooked deer meat, but I've eaten it a few times. Reading about it made me want some.


5 posted on 03/09/2005 6:47:10 AM PST by SilentServiceCPOWife ("It's a good life...if you don't weaken." - - my grandmother)
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To: Millicent_Hornswaggle
Kill it and Grill it!

Ted Nugent

6 posted on 03/09/2005 6:48:11 AM PST by Red Badger (The South seceded over refusal to end slavery. Blue states want to secede for the same reason......)
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To: Millicent_Hornswaggle

---does this ever hit home --we just finished up the last of the elk---no more til fall--


7 posted on 03/09/2005 6:49:36 AM PST by rellimpank (urban dwellers don' t understand the cultural deprivation of not being raised on a farm)
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To: stainlessbanner

BBQ ping! Yum Yum!


8 posted on 03/09/2005 6:51:09 AM PST by Fierce Allegiance (“Every time a system is made foolproof - a new class of fool emerges.”)
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To: Millicent_Hornswaggle

Good recipes, but why mess with deer? I'd rather just walk up to a cow and shoot dinner. (If you rattle some treats in a bucket they'll come to you even. Damn, cows are dumb.)


9 posted on 03/09/2005 6:52:45 AM PST by datura (Stress is best relieved using therapeutic high explosives.)
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To: Millicent_Hornswaggle

The only BEEF I have with a buck that size is that the women in the house turn CHICKEN over the amount of time it takes to butcher and put the bugger up.

After I COW them into helping me, they SHEEPISHLY grab their butchers knives and pitch in.

But it really gets my GOAT when friends who know I butchering never show up till its time to chow down.

Common problem here in PA.


10 posted on 03/09/2005 6:53:26 AM PST by Al Gator (Manifest Destiny, where its at.)
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To: Millicent_Hornswaggle

Loved it! I'm going out to the freezer right now and will thaw "something wild" for dinner in honor of Dr. Mike. :)


11 posted on 03/09/2005 6:55:01 AM PST by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: Millicent_Hornswaggle

I'm a venison lover....but, ribs?? Deer fat is a tallow like mutton fat. It tends to stick to the roof of your mouth. I personnally don't care for it. I love tenderloin however. Yummy!


12 posted on 03/09/2005 6:55:18 AM PST by colorcountry (All the people like us are we, and everyone else is They. ...Rudyard Kipling)
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To: Millicent_Hornswaggle

This is fabulous!!!!!!!!!!!


13 posted on 03/09/2005 6:57:24 AM PST by Gabz (Wanna join my tag team?)
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To: Millicent_Hornswaggle; CFW
First, you need to decide whether venison is right for you. I would suggest starting with a rack of deer ribs that can be thrown on the grill...

Anybody who knows their way around a deer knows the ribs are the last place a person should start. Unless boiled first, the tallow will give your mouth a bizarre waxy feeling. The rest is good eats though
14 posted on 03/09/2005 6:58:00 AM PST by Vision (The New York Times...All the news to fit a one world government)
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To: rellimpank

I cooked the last of my venison last week..........sigh.


15 posted on 03/09/2005 6:58:40 AM PST by Gabz (Wanna join my tag team?)
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To: Red Badger
Kill it and Grill it!

Ted Nugent

If God didn't want us to eat animals, he shouldn't have made them out of meat.

Homer Simpson

16 posted on 03/09/2005 6:59:27 AM PST by tx_eggman ("Reality is like fine wine, it will not appeal to children." Don Miller)
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To: datura

Love your tagline. My husband would agree. He's a Marine EOD tech. Anything that involves explosives si GOOD!


17 posted on 03/09/2005 7:02:26 AM PST by Millicent_Hornswaggle
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To: Millicent_Hornswaggle

ping


18 posted on 03/09/2005 7:02:26 AM PST by SaltyJoe ("Social Justice" begins with the unborn child.)
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To: tx_eggman
Backstrap Filet Mignon:

- Cut the backstrap into 12" strips about 1/4" thick
- Marinate in a mix of 16 oz. Pace Mild Picante Sauce and 3 Tbs. Worcestershire Sauce overnight.
- Lay each strip on a piece of thick, hickory smoked bacon and "jellyroll".
- Wrap the outside of the roll in another strip of bacon and insert toothpicks at 3, 6, 9, and 12 o'clock.
- Grill until tender.

The bacon keeps the meat moist and tender. Since I began using this recipe 8 years ago I haven't cooked venison backstrap any other way.
19 posted on 03/09/2005 7:07:35 AM PST by tx_eggman ("Reality is like fine wine, it will not appeal to children." Don Miller)
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To: Vision
I agree.
Ribs are about the only part i don't use. Fried liver or heart is great for breakfast, tenderloin and backstrap are always the first to go. I sometimes make Ka-bobs using other parts, usually running the Small steaks through the tenderizer twice, then marinate in a mixture of Italian dressing and Tabasco for 24 hrs in the frig, wrap the steak around a long strip of kosher dill pickle, skewer and grill. Even people who don't like venison love them.
20 posted on 03/09/2005 7:08:42 AM PST by Graycliff ("Life is just one darn thing after another; LOVE is just two darn things after each other.")
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To: Millicent_Hornswaggle
Just finished a batch of tacos with ground venison. Good eatin and cannot be told from beef with all the fixins... My son kilt that very deer with the savage 30-06 rifle he got for graduating HS.....
21 posted on 03/09/2005 7:11:20 AM PST by aspiring.hillbilly
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To: Graycliff
I'm gonna check out that recipe of yours. We are talking whitetails, he's pictured with axis and a blackbuck. Maybe those have better ribs...
22 posted on 03/09/2005 7:12:41 AM PST by Vision (The New York Times...All the news to fit a one world government)
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To: Gabz

I am running low on my Sika deer. I knew I should have gotten two this year. Hunting season is only six months away. :)


23 posted on 03/09/2005 7:14:31 AM PST by CollegeRepublican (South Park, Simpson's loving Republican here!!)
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To: Vision

Yep, whitetails. That same recipe works great with Elk also. Hell i think it would probable work well with old boots.


24 posted on 03/09/2005 7:16:04 AM PST by Graycliff ("Life is just one darn thing after another; LOVE is just two darn things after each other.")
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To: aspiring.hillbilly
(My son kilt that very deer with the savage 30-06 rifle he got for graduating HS.....)
I was 9 when my dad gave me my first deer rifle, it was an old 03-A1 springfield that had been sporterized. It had a Lyman peep sight the first year, then my dad put a fixed 6 Leopold on it the next year. It sits in my cabinet in the same condition it was then. Interestingly enough it wasn't until about 20 years ago I realized it was a R.F. Sedgley sporterized Springfield.
25 posted on 03/09/2005 7:26:22 AM PST by Graycliff ("Life is just one darn thing after another; LOVE is just two darn things after each other.")
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To: Millicent_Hornswaggle

I have only one qualm with this story... I've done venison on my gas grill and it tasted great! The kids love it.. and there's nothing like homemade venison sausage!.. I'm a wuss though... can't kill em myself... but I will cook it and eat it!


26 posted on 03/09/2005 7:42:39 AM PST by Awestruck (The artist formerly known as Goodie D)
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To: All

My left-leaning hubby loves to hunt.

We are newlyweds, and I am taking up game cooking. Here's my favorite way to prepare Venison steaks.

Coat them with flower, then press peppercorns into both sides of the meat. Cook them in olive oil turning once. Remove them to a warmer. Then add to the pan drippings 1/2 cup of cream and 1/4 cup of brandy and more peppercorns and salt. Cook on medium until the sauce thickens. Spoon over steaks and serve.


27 posted on 03/09/2005 7:52:38 AM PST by Madeleine Ward
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To: colorcountry

...I'm a venison lover....but, ribs?? Deer fat is a tallow like mutton fat. It tends to stick to the roof of your mouth...

I boil them in the oven in a roasting pot. When they start to get tender after a couple of hours, pour out all of the old water and add fresh water and some seasonings. The fat gets boiled off and you are basically just pouring it out. I use the same technique for the shoulders and the hind quarters.

We make a lot of sausage which is my favorite use of venison, but give this a try. you won't be disappointed.


28 posted on 03/09/2005 8:06:43 AM PST by planekT
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To: planekT
You guys lucky enough to live in Mule Deer country(notice the capitals) or Whitetail country need to appreciate what you have! As far as I am concerned there is nothing quite so good as Rocky Mountain Mule Deer.

Maybe it is just Colorado Mule Deer because that is where I go to get them!

I live in CA and we have blacktail here, and in the area I live in it is a blacktail and mule deer mix. However, the food they eat kind of makes a gamy flavor if something isn't done, especially the ones that live in the low areas(below 5,000 feet) and eat acorns. The deer that live at 5,000 ft. and above usually have a superior flavor.

I like all these recipes, some of which I haven't tried and will make sure I try those next deer season. Hopefully I am going to make it to Colorado again this year.

Good eating to you all!

29 posted on 03/09/2005 8:34:03 AM PST by calex59
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To: calex59

Like the old saying goes, you are what you eat!

I'm about 25 miles north of San Antonio in the hill country. These Whitetails around here are not gamey at all, or maybe just a hint of it. Around deer season they are practically corn fed. Axis deer have spread to within a couple of miles of my property, but I haven't seen one here yet. I understand that they are excellent eating.

Just a ways south of here where the country turns brushy with mesquite trees and a lot of other vegetation with thorns. Hard to walk through that stuff without some kind of protection (not to mention the rattlesnakes). Those deer have a lot more of that gamey taste, but they are still very good to eat, and they are a lot bigger.

Now there are definitly some big bucks over in Camp Bullis, which is within a mile of me as the crow flies, and usually we will see someone take a nice 12 pointer outside of the base as well, but it's rare. Part of the problem is that the hunters keep shooting the nice 8 and 9 pointers. If they'd let them get a bit older, we'd have a lot more 10 or 12 pointers in just a couple of years, or at least I think we would.

Good hunting and good eating to you as well!


30 posted on 03/09/2005 9:31:11 AM PST by planekT
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To: Millicent_Hornswaggle

*LOL*!


31 posted on 03/09/2005 9:32:15 AM PST by k2blader (It is neither compassionate nor conservative to support the expansion of socialism.)
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To: Graycliff
And all next year you can celebrate the 30-06's centennial birthday... Now I ask, what 100 year old artifact is as good now as it was 10 decades ago?
32 posted on 03/09/2005 10:15:59 AM PST by aspiring.hillbilly
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To: aspiring.hillbilly
Haven't thought of that. Guess in 2006 I'll put my 300 Weatherby in the cabinet and break out the 06, I'll bet it's ready to get out and stretch it's legs. Took my first deer with that rifle. My dad loaded up some 110 grains for me to keep the recoil down. Hell i only weighed 65 lbs, it was dang near 10 lbs.
33 posted on 03/09/2005 11:37:15 AM PST by Graycliff ("Life is just one darn thing after another; LOVE is just two darn things after each other.")
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To: Awestruck

I believe you can buy venison meat online--there are places that raise deer for that purpose.


34 posted on 03/09/2005 3:00:07 PM PST by Age of Reason
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To: Age of Reason

Yes, I've seen places that not only sell venison, but even more exotic meats like lion or zebra... even though I can't kill it, my hubby has no problem with that..hehe.. I'll never go hungry with that man!


35 posted on 03/09/2005 3:22:45 PM PST by Awestruck (The artist formerly known as Goodie D)
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To: Graycliff

Tried your marinade last night, it's good thanks. Would love to get some mail with any other recipes you are willing to share


36 posted on 03/10/2005 10:46:08 AM PST by Vision (When Hillary Says She's Going To Put The Military On Our Borders...She Becomes Our Next President)
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To: Vision

Glad you liked it, seems to work go on about anything.
I'll see what other recipes i can come up with.


37 posted on 03/10/2005 11:40:59 AM PST by Graycliff ("Life is just one darn thing after another; LOVE is just two darn things after each other.")
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