When anyone questions why I hunt, I don’t hesitate with the answer: “I eat what I shoot.”
Of course, that greatly simplifies why I hunt. I hunt for many reasons that I won’t delve into right now, but the ultimate result of my hunting is food on the table. And there’s nothing quite like a venison dish for not only being a nutritious, low-fat source of protein, but it’s also downright delicious, especially when it’s prepared correctly.
Now you can really be creative with your venison preparation that can reach into the gourmet realm – some of the Alabama Wildlife Federation’s Wild Game Cookoff dishes come to mind – or you can make it relatively simple and still have your dining guests begging for more. Of course, I’m going to bypass a grilled backstrap recipe because it’s really not much of a recipe. After removing all of the silverskin and connective tissue, marinate in your favorite solution – from Dale’s Steak Sauce to Italian dressing – and sear on a hot grill until medium rare. If the backstrap is from a buck, I tend to cut it in 1-inch thick medallions and wrap in bacon. Doe backstraps are cut in half, marinated and grilled. If your diners can’t handle medium rare, never go past medium. There is so little fat in the meat, it will dry out in a flash. Of course, another way to deal with backstraps is to cut into strips across the grain and marinate. Take a slice of jalapeno pepper and water chestnut and roll up in venison strip. Wrap in thin bacon and grill until the bacon is done.
Backstraps aside, I’m going to offer my three favorite venison dishes that are very easy to prepare – venison lasagna, venison chili and smothered country-fried venison steaks. These are staples around the Rainer household and that first dish gets requested more than anything else at my folks’ house.
A pan of my mother’s venison lasagna does not last long. I was trying to take a photo of the lasagna to go with the story. My mother said it would look better if we let the dish rest just a bit before we cut a portion out for the picture. However, I had two hungry brothers behind me with plates and forks, yelling, “Step away from the lasagna.” I snapped a few shots and then jumped out of the way to keep from getting skewered.
VENISON LASAGNA
8 Lasagna noodles
1 1/2 pounds ground venison
1 can/jar prepared spaghetti sauce
1 1/2tablespoons of Italian seasoning
1 cup cottage cheese
3 cups mozzarella cheese
1/2 cup grated parmesan cheese
Brown meat (if no fat was added you’ll need about 1/4cup of oil in the skillet to prevent sticking) and drain. Add spaghetti sauce and Italian seasoning and cook 5 minutes. Purists will want to make their own spaghetti sauce, but convenience reigns when you’re feeding as many as my mother when the family gathers on weekends.
Layer 4 strips of the cooked lasagna noodles on bottom of rectangular Pyrex baking dish. Spoon on half of the meat sauce mixture and spread evenly. Spread ½ cup of cottage cheese for the next layer, followed by 1 ½ cups of mozzarella. Add another layer of the ingredients and then top by sprinkling with the parmesan cheese.
Bake in 350-degree oven for 30 minutes.
Serves 6-8
VENISON CHILI
1/4 cup olive oil
2 large cloves garlic, minced
4 large onions, chopped
2 large green peppers, chopped (optional, my girls don’t like green peppers)
4 pounds ground venison
2 six-ounce cans of tomato paste
3-4 cans diced tomatoes
1/4 to 1/3 cup chili powder
1 tablespoon salt
4 16-ounce cans of kidney beans
1-3 dashes of cayenne pepper
1-3 dashes of garlic salt
2 bay leaves
1 teaspoon liquid crab boil (don’t scoff until you’ve tried it. Adds some pizzazz that consumers can’t identify)
Heat oil in a large stock pot with heavy bottom and add garlic, onions and pepper until tender. Add venison and brown for 10 minutes over medium heat. Add tomatoes, tomato paste, chili powder, cayenne pepper and salt. Mix together and then add bay leaves. Bring to boil and then simmer for 2-3 hours.
Serves 10-12
SMOTHERED COUNTRY-FRIED VENISON STEAKS
2 pounds cubed venison steaks (1/2- to 3/4-inch cuts)
1 cup All-purpose flour
Seasoned salt and black pepper to taste
1/4 cup bacon grease or oil (olive or vegetable), depending on how healthy you’re eating
2 cups water
1 cup flour
1 cup coffee
Cooked extra long grain rice
If the venison steaks haven’t been run through a cuber/tenderizer several times, then pound each piece with a meat mallet. Soak venison steaks in cold water for several hours, changing the water several times to soak out the blood. Drain steaks well, dip in milk (whole or 2 percent) and dredge in flour with seasoned salt and pepper already mixed in. Brown in large skillet. (You can stop right there and enjoy or you can go ahead and make the gravy.) Take remaining flour and add to skillet, stir constantly until desired color is achieved and then add water and coffee to desired thickness. Put steaks in crock pot, pour gravy over the top and simmer on low.
While, the venison is simmering turn to the rice. When rice is done, venison will be ready. Serve over rice.
Serves 6-8.
Time to go. Just writing this column has made me hungry for some of that tasty venison. Decisions, decisions…