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0
votes
2answers
341 views

What's the best (minimalist) way to cook venison, specifically the backstrap?

A friend is trying to cook a recently butchered deer. He was going to grill it, but was then advised that venison would do better with a slower cooking method. The goal is a simple preparation - ...
8
votes
1answer
2k views

Is the “gamey” taste of venison just a polite name for “rotten”?

I have had a theory for a long time that it is the blood in the deer which causes the gamey flavor. Hunters gut the deer soon after a kill, but they don't bleed it or chill it for hours or days. It ...
14
votes
1answer
10k views

How should I deal with blood released while thawing meat in the refrigerator?

Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of ...
8
votes
4answers
532 views

Bean selection for a chili recipe

I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and ...
9
votes
3answers
900 views

Is eating road kill a health-hazard?

I read this recent news story about a Kentucky Chinese restaurant dragging road kill into their restaurant and the town became skittish and shut the restaurant down. Is eating road-killed venison a ...
2
votes
1answer
440 views

Best cut of meat to pair with Gorgonzola?

I've often enjoyed lightly seasoned beef or venison steaks paired with Gorgonzola cheese. Is there any cut of meat that goes particularly well with that particular cheese, or does it not particularly ...
2
votes
1answer
101 views

How do I get good results with marinaded venison?

I had some dear ragout and let it marinade one day in wine, brandy and with spices. Then I added some fresh vegetables, cold water and put the heat on. Let it simmer for a couple of hours. The result ...
2
votes
6answers
584 views

Help with a chili recipe: need help on fruit/sweet selection

Follow up to Bean Selection I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn. There was a sister thread to this about deciding on a bean. Thanks ...