Deer
meat is lower in fat and cholesterol than other red meats. It also has a higher amount of Vitamin B6,
Vitamin B12 and the Omega 3 fatty acids.
I know a lot of
people who refuse to eat deer meat because they say it tastes too “gamey” and
it’s true it can taste that way but if you prepare it correctly, you can keep
the majority of the gamey taste away.
The first thing
you need to keep in mind is that venison (deer meat) is very lean and does not
have the “marbling” of fat that beef does.
I fix this problem by adding a really decent amount of olive oil to the
meat.
I have found the
best way to cook ground venison is low and slow. I just place 2 pounds of the ground venison
into a pot on low heat. I then add in 2
tablespoons of olive oil per pound of deer meat and a teaspoon of lemon juice
per pound also. Citrus tends to help mask the strong flavor of
the deer meat.
To also help with
the taste, I add in a tablespoon of dehydrated onions and a ½ teaspoon of
garlic powder per pound of meat.
Cook
the meat on low heat, stirring as you brown the meat.
Once it is done,
I divide up the meat into baggies and freeze it until you are ready to use it
as I would ground beef. I love using venison in my delicious No-Bean Chili Recipe.
I shared this blog post on the following blogs and link parties:
Meal Plan Monday
Tuesdays with a Twist
Tuesdays at Our Home
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Meal Plan Monday
Tuesdays with a Twist
Tuesdays at Our Home
The Blogger's Pit Stop
