Some of the ways I enjoy venison are jerky, summer sausage, breakfast sausage, brats, snack sticks, canning and just enjoying steaks or roast on my smoker. So let me start by simply saying if you don’t like venison it’s only because you haven’t tried the right recipe yet. I’ll stand behind that statement until the day I die. I’ve proven it to many a doubter, enough so that I’m convinced that anyone with a taste for meat would like venison if they’re willing to give it a try. I’m so passionate about venison that I can’t stop thinking about it and I’m here to share that passion with you. I understand that not everyone is willing to give it a try but I’ve even won over some of those people, although it may have been through deceptive methods but now they’re believers.
From the field to the freezer and then to the table, done right venison is the best meat on the planet
I’ve set a goal for myself with the help of this blog to reach out and help as many people as I can to enjoy deer meat by sharing the experience I have with processing deer and preparing venison for the table. I love trying new ways to prepare venison. My hopes are to hear from you and answer any questions you have about venison preparation from the field to the table.
Marinated butterflied venison loins courtesy of the late antlerless season
One of my inspirations for learning how to prepare venison was my younger brother who was an executive chef. To this day I’m still blown away at the smells and taste that he creates when he cooks venison. I’ve been blessed by meeting some great people that have helped me out along my journey towards venison culinary bliss so it’s only right for me to pass that on to you.
There are so many great choices of spices and marinades and cooking methods that you should never run out of ways to enjoy venison. With all the tools that are available to you such as the internet and so many great wild game cook books you are only limited by your imagination or drive to learn new ways of preparing venison.
Is there anything better than grillin’ your venison!
So let’s talk a little jerky. Jerky is such a popular food that it has allowed me to cross some barriers that I’m not sure I could have done in any other way. Let me explain. Although jerky is a very easy thing to make, not that many people bother to learn how. When I share my homemade deer jerky people often don’t realize they’re eating deer meat. Once they find out they’re eating deer meat admittedly some are turned off but they usually come back for more because it taste so good. I can’t tell you how many times people have told me how impressed they are that I could make something that tastes so good and then the conversation usually turns to hunting.
By now they’re looking at me in a very positive light. I hunt but I’m eating the meat and I even share my bounty with others. Anytime we as hunters can portray a positive role to the general public we can only help ourselves and our sport that we love. I’m sure that all of you that make your own deer jerky know exactly what I’m talking about. For those of you that don’t, check back on my next blog and I’m going to go over the ABC’s of making jerky.
Venison loins just off the smoker, it just doesn’t get an better than this!