[Sca-cooks] Sca-cooks Digest, Vol 30, Issue 55

[Cindy Sorenson]

There's a difference?  Actually, I tend to get 4 - 5 deer dropped on my back porch every winter, and I really don't cook it any differently than beef, except that it is leaner, so I add a little grease so it doesn't stick to my skillet.  I butcher out my own deer because there is this tendency here for the processors to add beef fat to the burger, and (on request) they will mix the venison 50/50 with beef 'for better flavor'.  Flavor can vary depending on what area you are in, what the deer have been feeding on, whether doe or buck (buck might be stronger flavor)... but, basically, if you can do it with beef, you can do it with venison.  I do tend to cook larger chunks low and slow, though.  





> From: "Barbara Benson" <voxeight at gmail.com>
> Subject: [Sca-cooks] Venison Recipes Wanted

> Saluti!
> 
> I have had a request from a cook that I mentor for suggestions for
> tasty, period, venison recipes. I have absolutely no experience
> cooking Bambi so I told her I would pass her request on to this august
> list.
> 
> They are having the meat donated for their event and she would like to
> make something super tasty and medieval out of it. The feast will have
> a vague German theme but she is open to pretty much anywhere and
> anywhen as long as it is within our period.
> 
> All help will be greatly appreciated.
> 
> Ciao,
> Serena da Riva
> Game Meat Impaired


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