Cooking Wild is much easier to think that the majority of people. Just because a wild animal, it is not difficult to cook.
Venison is a very versatile meat, boil for breakfast, soups, dinner, sandwiches, and best of all ..... They are preparing deer Jerkey used. There is an important key to remember, when cooking venison. You should make sure to remove all white membrane from the meat.
Let the meat, the meat is toughand a taste of "wild" left in my mouth. The return trip, also known as tenderloin is the most tender piece of meat on a deer. I recommend using that piece of meat with these recipes.
Venison Stew:
1 1 / 2 pounds venison, cubed
3 tablespoons flour
2 tablespoons lard
1 1 / 2 teaspoon salt
1 teaspoon black pepper
1 cup corn
1 cup green beans
1 cup carrots
1 cup onion, chopped
2 cups potatoes,Cut into half inch cubes
Large 2-bay leaves 4 small
2 liters of water
1 season venison with salt and pepper. Coat with flour. Heat the lard in a large pot. Add brown and wild.
2 Add the vegetables and water in saucepan. Cover and, stirring occasionally, for 1-1 hours.
3 Serve with homemade cakes.
Venison Goulash:
2 pounds wild
3 large onions, thinly sliced
3 tablespoons paprika
2Tablespoons oil
1 teaspoon salt
1 large green pepper, thinly sliced
1 / 2 cup water
1 / 4 cup red wine
2 pounds wide egg noodles
1 Cut venison cut into cubes. Heat oil in large heavy pot. Add brown and wild.
2 onions, peppers and salt. Cook, stirring often, until onions are soft. Add water and green peppers, then cover. Medium heat until the vegetables are tender and meat fork. This should be aboutan hour and a half.
3 Meanwhile, bring a pot of water to a boil. Cook egg noodles until soft.
4 Serve hot stew of venison on the pasta.
You might be surprised at how good the game is real!
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