My first taste of venison was from a friend who hunted on our place. He gave me tenderloins in return for the hunting. My second taste was at a restaurant where they served venison loin with a huckleberry sauce. Mmmmm, delicious (both the meat and the sauce).
With the more than 200,000 deer harvested so far this fall, there will be lots of cooking going on. So I thought I’d hook you up with our own Martha Daniels, who did a number of cooking segments on Missouri Outdoors TV show. (She also heads up the Conservation Department’s exhibits program.)
Recipes were from Martha, by other MDC staff or from outside sources. The one in the photo is oriental venison. Most of them have a video clip to go with them like the one on venison quesadillas. You can get links to both the video or just a .pdf of the recipe for a variety of foods from the TV show website.
Martha did lots of different cooking segments on wild foods. I asked her what she thought of deer meat in particular. She said, “I love venison. It has a deeper taste, more flavor than a lot of meats. I grew up on a farm and helped with processing during deer season—and still go home to help and get some venison in return.”
When asked for her favorite way to cook it, I could barely keep writing fast enough to keep up—and got very hungry before she was done:
“I love venison when it’s fresh. Just slice the tenderloins thin and put them in butter in a hot skillet, add a tiny bit of salt and fresh-ground black pepper and few drops of maple syrup on each medallion. Quickly cook them. They’re great with pancakes or scrambled eggs…or by themselves!”