some tips:
DO NOT MARINATE BECAUSE YOU THINK THE MEAT WILL BE TOUGH.
TREAT VENISON LIKE BEEF.
Venison hamburgers are very dry because there is so little fat. I usually
add some bacon fat to the raw meat before I make hamburgers.
Venison meat loaf
1 lb. ground venison
1 small onion, finely chopped
1/2 cup bread crumbs - flavored or plain, whichever you like
1 egg
1 or 2 teaspoons worcestershire sauce
Mix everything up thoroughly with your hands in a bowl.
form into round loaf or put in loaf pan.
Bake at 350 degree F for about 35 minutes.
You can put 2 or 3 strips of bacon on top the whole time it is baking in the
oven.
Also great with baked potato and salad.
----- Original Message -----
From: "Charles Rivard" <[email protected]>
To: "COOKING IN THE DARK" <[email protected]>
Sent: Sunday, December 04, 2011 9:37 AM
Subject: [CnD] tips and recipes for venison request
I rejoined this list yesterday. I have acquired a deer, processed into
burger, sausage, steaks, and roasts, all separated, vacuum sealed, frozen
and labeled. I've got about 90 pounds of venison in my freezer. So, with
that in mind, I'm now asking for tips on grilling, barbecuing, and smoking
venison. Firsthand experience in the form of tips and recipes from a blind
person's perspective are preferred. Recipes and tips copied from browsing
the Internet are least preferred, as more help can be gotten directly from
blind people who have had the necessary experience. Thanks.
---
"Security is not the absence of danger. It is the presence of the Lord."
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