This time of year, thousands of deer hunters keep packages of processed venison in their freezers as we head towards the end of the modern gun season.
Venison as a table fair is unmatched. It’s a locally sourced, free-range, red meat that’s lower in calories than beef and pork and lower in cholesterol than chicken.
Ground venison can be included in many recipes (photo by Art Lander, Jr.)
The USDA Nutrient Data Laboratory reports that a 3-ounce serving of venison has 133 calories and only about 7 grams of fat. According to the American Heart Association, it contains more than 4 grams of monounsaturated fat, which can help lower bad cholesterol levels and, if eaten in moderation, reduce the risk of heart disease and stroke.
Venison is also a good source of protein and rich in vitamins B12, B6, B3, B2 and trace minerals (phosphorus, selenium, zinc and iron).
Wild deer also lack the growth hormones and antibiotics they normally receive when fed corn and other grains while most commercial beef cattle are “finished” on their feed lots.
venison chili
Chili is a favorite of many in the region during the colder months.
Cooking chili with ground venison is a flavorful and enjoyable alternative to beef.
Every fan of chili has a favorite recipe. Here’s a basic recipe for cauldron peppers using local ingredients. Halve ingredients for small pot of chili.
It is a local favorite to add thin spaghetti. You can put the cooked spaghetti in the chili, or you can put the chili on a pile of cooked spaghetti.
Venison Chili (Photo by Art Lander, Jr.)
material:
• 2 tbsp olive oil
• Two 16-ounce cans of Bush Chili Beans (red beans in medium sauce; strain sauce if you want less salt)
• 32 ounces diced tomatoes (Homemade canned tomatoes have low or no added sodium. Some cooks add an 8-ounce can of tomato paste for thickening.)
• 2 pounds of venison
• 2 chopped onions
• Two 1-ounce packages of Bloemer’s Chile Powder (Louisville, Kentucky).
• 1 tablespoon chipotle chili peppers (optional)
½ of a 16-ounce package of thin spaghetti
• 12 ounces beef broth or beer
• 1 medium paprika, chopped (optional)
Sauté the onions in olive oil and season with salt and pepper. Add ground venison and brown. Add chili powder, beans, tomatoes, and broth (or beer). Some cooks add two teaspoons of cinnamon or a tablespoon of brown sugar to sweeten the chili.
Simmer over low heat for about 2 hours.
In a 3-quart pot, boil 8 ounces of thin spaghetti in water with 1 teaspoon of olive oil. Once the spaghetti is done, drain it and add it to the chilies or set aside.
It’s a regional favorite served with chili topped with shredded cheddar cheese and served with salty crackers on the side. Add a dash or two of Louisiana Pepper Sauce for a spicy finish.
Grilled and smoked venison
In the spring and summer, nothing is more relaxing than roasting and smoking venison in your backyard while listening to Reds baseball on the radio.
The warm climate made for cooking outside over an open fire.
Venison burgers are an excellent substitute for beef (Photo by Art Lander, Jr.)
A barrel-type grill with a lid is suitable for grilling and smoking. One of the best wood/charcoal grill brands on the market is his Char-Griller from Sea Island, Georgia.
With a movable grate, you have cooking options: 1) Place the fire in the middle of the barrel with grates on either side for indirect heating, 2) Place the fire on the right side of the grill (or optional fire Place the grate in the ) box), furthest from the damped chimney for indirect heat and maximum smoke, and 3) above the grill fire.
Add a mixture of fresh local hardwoods when grilling or smoking venison. Experiment with oak, maple, cherry and hickory combinations to suit your taste.
Do not overcook the venison. Venison is best cooked medium rare for maximum flavor and juiciness.
Two prime cuts of venison are boneless cutlets of backstrap and tip steak.
Kabobs are another great option. Cut the venison into 1-inch cubes and thread the onions, peppers, tomatoes, or other vegetable chunks onto metal skewers. Serve with your favorite BBQ sauce. Grill over an open flame.
Venison burgers are at their best when fortified. Here is the basic recipe. Use your imagination.
• 1 pound of venison
• 1 egg
• 2 tablespoons bread crumbs
• 2 tablespoons finely chopped white onion
• 3 tbsp finely chopped bell pepper
• 2 tbsp julienne carrots
• 2 tbsp soy sauce
2 teaspoons of liquid smoke
Mix well to form 1/4 pound hamburger patties.
Thawing and marinating venison
Venison fillets should be thawed in the refrigerator and marinated before cooking.
A good way to ensure that all the blood is removed from the venison fillet and that it does not taste like venison is to soak the venison overnight in a covered dish filled with lightly salted water. .
The next morning, remove the venison fillet in cold water, place it in a resealable plastic bag filled with the marinade, and place the bag in the refrigerator before grilling or smoking.
A proven soy sauce-based marinade is Allegro, made in Paris, Tennessee and available at Kroger. To peruse our marinade line-up, please visit our website: www.allegromarinade.com.
dry rub
Dry rubbing is another way to enhance the flavor of venison.
This is a basic Texas-style rab recipe perfect for boneless venison cutlets, chip steaks, venison burgers, and roasts.
• 2 tablespoons kosher salt
2 tablespoons garlic powder
• 2 tablespoons paprika
2 tablespoons black pepper
November is the time when most hunters stock a year’s worth of venison. An event that celebrates Kentucky’s favorite free-range protein.
