I am very lucky to be madly in love with a hunter. I love Rob almost as much as I love beef. The price of a high quality hunk of grass-fed beef makes me love the fact that he knows how to go out and kill meat and bring it home even more. This year I have a freezer full of venison to use up, which is going to save us more than $500. I’m guessing many people think they don’t like venison, because they have never had it properly prepared. The trick to deer meat is not to cook it too long or it dries out and toughens up. It is also best to cook some of the tougher cuts of venison in liquid (hello crock pot). If you absolutely can’t stand the taste, try soaking venison in milk overnight, to remove the metallic or ‘gamey’ taste. The next morning rinse under cold water and cook as you normally would. I personally love venison, and use it for any recipe that calls for beef.
Ground Venison Stroganoff
1 lb ground venison (or hamburger)
1/2 cup onion, chopped
2 cloves garlic, minced
1 tsp sea salt
1/4 tsp pepper
1/4 tsp paprika
1 lb fresh mushrooms
1 cup homemade stock
1/2 cup whole milk or cream
1 cup sour cream
1 tbsp parsley
1 lb egg noodles (or rice)
Brown meat, onion and garlic. Add salt, pepper, paprika & mushrooms. Cook until vegetables are tender.
Add milk and stock and simmer. Cover with a lid and turn on low to tenderize the meat for 5 minutes or so. Turn off heat and stir in sour cream and parsley. Taste and add more salt & pepper as desired. Serve over cooked noodles or rice. It’s also great over mashed potatoes.
I make a double batch and freeze the leftovers for lunches during the week. It reheats very well.
P.S This is another great recipe in which to hide certain very healthy organ meats. Like liver 🙂