Cooking deer meat isn’t something you probably do every day, but it’s worth a try. Here is a tasty yet easy recipe you can make.
Ingredients
- Deer meat (4 lbs, ground, extra lean preferred)
- Onions (2 large pieces, chopped)
- Garlic (2 tsp, minced)
- Tomatoes (1 or 2 cans)
- Basil
- Red kidney beans
- Chili powder
- Salt
- Pepper
- Tabasco sauce
Instructions
- Put the onions and garlic in the frying pan.
- Sauté until they turn brown.
- Put the deer meat in another cooking pan.
- When the meat is cooked, remove all the fat.
- Put the onions, garlic, and deer meat in a slow cooker.
- Add the salt and peppers. Pour in some Tabasco sauce.
- As you start cooking deer meat, add the seasonings. Let everything simmer for 60 minutes.
- After one hour, add the kidney beans.
- You can add cheese toppings before serving.
Bread and cold beer are traditionally included when the meat is being served.
Cooking in a Dutch Oven
The same recipe can be made in a Dutch oven. The process, however, is a little different.
Cook the meat first and remove all the fat. Put the onions, peppers, and other garnishing in the oven. Pour in whatever ingredients you have left in the mix. Let it boil.
Lower the heat settings after an hour. You can spray some crackers on top or shredded cheese.
Deer Meat Marinade
Of course, there are endless ways you can marinate before cooking deer meat. There are some special mixes that are available in stores.
If you want to make one yourself, here is a mix you can try.
Ingredients
- Vinegar (1 cup)
- Seasonings (parsley, oregano, salt, chopped onion, chili powder, mint; 2 tbsp of each will be enough)
- Vegetable oil (1 cup)
- Brown sugar (1/3 cup)
Instructions
- Get the deer meat and make holes in it using a fork.
- Get another bowl and put all the marinated ingredients in it. Mix thoroughly.
- Insert the deer meat into the bowl. Tightly seal the bowl.
- Put it in the fridge for 24 hours.
- Flip the meat every six hours.
- After 24 hours, the meat will be ready for cooking.
Tips for Cooking Deer Meat
For the best flavors, it’s always preferable to use fresh herbs. Their taste and essence will be more pronounced. Most if not all the seasonings are optional. You can decide what to add. Some like mushroom cream soup while others prefer butter.
As with other meats, washing the deer meats prior to cooking is necessary. Some folks also like to put some flour on the meat before cooking it. When frying, you can choose medium or medium high.
You’ll know it is cooked when the meat is brown. There would also be no more blood. Flipping it over once in the frying pan when cooking should be enough. The browning is the main indicator.
Those into cooking deer meat know how delectable it can be when properly done. There’s no need to be apprehensive even if you’ve never eaten or cooked it before. Once you get a taste, you’ll be going for second helpings.
