The Merchant of Venison

www.townhall.com ^ | March 9, 2005 | Mike S. Adams

[Millicent_Hornswaggle]

Ha! Love Dr. Mike. I love venison, so does the family. Good recipes.

[MaryFromMichigan]

BTTT!

[Millicent_Hornswaggle]

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

Here's the link to the pictures.

[CFW]

ping for vension ribs!

[SilentServiceCPOWife]

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.

[Red Badger]

Kill it and Grill it!

Ted Nugent

[rellimpank]

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

[Fierce Allegiance]

BBQ ping! Yum Yum!

[datura]

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.)

[Al Gator]

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.

[Diana in Wisconsin]

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

[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 personnally don't care for it. I love tenderloin however. Yummy!

[Gabz]

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

[Vision]

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

[Gabz]

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

[tx_eggman]

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

[Millicent_Hornswaggle]

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

[SaltyJoe]

ping

[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.

[Graycliff]

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.