VENISON

Now, I have a dilemma - I love to watch the graceful deer that live in this area, and yet I am also open to a dinner of delicious roast wild meat!

At our monthly family get-togethers, Dave often brings an offering of this delicious meat, cooked in the Crock-pot, cooked as steaks or roasted in the oven, or even marinated and barbequed.

This delicious red meat is low in fat, calories and cholesterol, and yet high in protien.

Because of increasing health-consciousness, and its low fat content, this tasty meat has become more popular in recent years, resulting in an increase in Deer Farms in this area.

This meat can also be ground and added to beef or pork, and used in your favorite recipes, such as tasty Lasagna, Cabbage Rolls, Stuffed Peppers and Spaghetti Sauce or made into Jerky.

Dave's Haunch of Venison Recipe

5 lb haunch of venison
1 tbsp cooking oil
1 lb sliced bacon
1/2 cup water
1/2 cup dry red wine
1 tsp juniper berries
1 tsp dry thyme
1 tsp peppercorns (optional)
1 tsp garlic powder
1 tsp salt
1 tsp brown sugar

First, trim all fat from the roast. Then heat a large cast iron Dutch Oven until it smokes, add the oil and sear the roast on all sides to seal in the juices.

Remove from the pan and wrap with bacon slices - you may have to use toothpicks to hold them in place.

Return the meat to the pan, and add other ingredients.

Cover and roast in a 350 F oven for about 12 minutes per pound.

Add more water if needed. Remove the cover 15 minutes before the roast is done and increase the temperature to 400 degrees F.

This recipe will serve 3-4 people per pound.

Venaison est délicieux!

White Tailed Deer
According to the Hinterland Who's Who, the White Tailed Deer is the most widespread and most numerous of all North America’s large animals

Venison Recipes
Recipes for this lean meat which is high in protein, contains iron, zinc and many of the B vitamins, and yet has only 5% body fat, whereas other domesticated animals have up to 25%