I know what you are thinking.... "Isn't venison really Bambi?". Why yes, it is.
Keep in mind that Venison is a healthy and delicious meat choice, but the road to a tasty meal requires care in the processing and preparation. If you’ve had gamy tasting venison before, chances are the offensive taste was obtained through processing or cooking. The meat’s quality is a result of the deer’s age, sex and diet. Older deer have tougher meat, while the meat of bucks in rut is stronger tasting from the stress of breeding season.
For nutritional value, venison is low in fat and calories and rich in protein. Use low-fat cooking techniques, such as broiling, grilling, baking or stewing instead of frying to keep the venison healthy.
(roasted, skin off)
All in all, just keep in mind the deer you are cooking and match it with the right cooking technique—roasting and stewing for tougher cuts and frying, broiling and grilling for more tender cuts.
It is just fine to grab your favorite bottle off the shelf and save your self some time. We have an abundance a tomatoes this time of year and I like a more chunky style sauce so I made it my self.
10-15 tomatoes, skins removed and chopped.
2 cups chopped fresh onions, sauté them until they are soft.
3 clove of garlic, minced
2 Tablespoons diced, fresh OR dried basil
3 Tablespoons of oregano
2 bay leaves
2 Tablespoons chopped red sweet peppers
and a squeeze of lemon if you like it more acid. Note: For thicker sauce add a can of tomato paste.
While the sauce is cooking, make the meat balls.
1/4 cup grated Parmesan
1/2 cup finely grated carrot
1/2 cup finely chopped onion
2 large cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon dried thyme leaves
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground black pepper
1 pound ground venison (or turkey meat)
Combine all ingredients except the meat into a large work bowl. Once the ingredients are well-mixed, add meat. Using your hands, combine ingredients. Form meatballs into 2-1/2 inch balls. Warm a tablespoon of oil in a skillet over medium-high heat. add meatballs and brown for 2 minutes. Turn and brown the other side for 2 minutes. Turn down the heat to medium and put a lid on the pan. Cook for 10 to 12 minutes, until meatballs are no longer pink inside.
summer squash or zucchini
2 cloves garlic, finely chopped
Peel your squash and cut into little noodle like strips. Place them on a paper towel to dry. You can even do this part hours before. If you don't let them dry they will be mushy when you cook them.
When you are ready to cook them warm up the oil and garlic in a pan. Saute the noodles for just a few minutes to heat and cover with oil. That all there is to it!
Put it all together and you have a beautiful dish that will please even the pickiest gluten free eater.