I have a freezer full of venison. Because it's frozen and thus requires additional prep time, I usually don't use venison in my recipes. The other reason is that I really haven't found any preparation that I really like other than cooking in a water smoker. Venison is a super-lean meat that requires a slow cook; otherwise what's usually left is a tough, stringy meat, and sometimes a gamey flavor. I have ways to deal with the gamey flavor; and that brings up another facet of my reluctance to use venison -- the "marinading." Not so much of a flavor-adding marinade as it is to remove the gamey flavor, I usually let the meat soak overnight in the fridge. However, I mentioned that I have a LOT of deer meat, and some of it's getting older than I would like. With this most recent deer, I made 40# of Italian and Sundried Tomato-Parmesan sausages using the trimmings from butchering the roasts. They came out excellent , so now I think I have a plan for tha
My 'fooding' blog! I love to cook and prepare good meals -- some plain, some with a little bit more moving parts, but always inventive and creative. Many of my preparations are thrift-conscious and using what's on hand right now, like what's in the fridge and the cabinets, and sometimes what's growing right outside my door.