Savoring Venison

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Published on: Sep. 2, 2004

Last revision: Nov. 16, 2010

spaghetti sauce or chili. Used this way, few people can tell the difference between venison and beef.

If you want to make burgers, you should mix the lean venison with an equal amount of ground beef. Burgers composed of 100-percent venison will be too dry.

Soups and stews are also excellent ways to prepare venison. The ingredients of stews and soups are limited only by your imagination. A stew made from cubes or thin strips of venison mixed with brown beans, wild rice, onions and potatoes is especially good during the winter. If you don't eat it all in one sitting, you'll find that the flavor of a stew improves with a day or two in the refrigerator as the flavors of the various components meld.

If, despite your best culinary enticements, your family still declines to dine on the purest, leanest red meat available, look into donating your deer to the Share the Harvest program. This program exists to provide nutritious protein to needy families. Find out more about the Share the Harvest Program in the current Fall Deer and Turkey Hunting Information booklet or go to <www.mdc.mo.gov/hunt/deer/share/>.

Venison CHOPS

Heat 1 tablespoon oil and 1 tablespoon butter in skillet. Roll chops in equal amounts of seasoned flour and Italian bread crumbs. Brown each side about 5 minutes.

Teriyaki Marinade FOR VENISON

1/4 cup vegetable oil

1/4 cup soy sauce

2 tbsp. ketchup

1 tbsp lemon juice

1 tbsp. apple cider vinegar

1/4tsp. pepper

1 tbsp. fresh ginger, chopped

1 tsp. garlic powder

Mix well, pour into a large zip-type bag, add venison tenderloin and seal. Turn several times to make sure all of the meat is covered. Marinate in the refrigerator for 8-12 hours. (The fresh ginger breaks down the meat so it is less tough.)

Steve Rosner's FAMOUS CHILI

1 or 2 lbs. ground venison or hamburger

1 large onion, chopped

2 tbsp. cider vinegar

1 tbsp. granulated garlic

1/2 tsp. McCormick Seasoned Pepper Blend

1 tbsp. chili powder

1 tbsp. cumin

1 8-oz. can tomato sauce

1 4-oz. can mushroom pieces, drained

1 6-oz. can tomato paste

1 qt. home canned tomatoes

3 -4 cans mild chili beans, undrained

1 15-oz. can diced tomatoes with chilis and peppers (or Italian spicy tomatoes)

In tall stockpot, brown burger and chopped onion, add cumin and chili powder to meat as it browns. Add vinegar, granulated garlic, 4 shakes of Tabasco sauce and seasoned pepper blend.

Add tomato paste, sauce, canned tomatoes and diced tomato/pepper mix. Stir and simmer 15 minutes. Add mushroom pieces, drained, and chili beans.

Set out bowls,

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