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#2 (permalink) |
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Senior Member
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I hear it's good with juniper, probably other "earthy" type flavours like rosemary and thyme etc. also(??)
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__________________
The two best things for your health are humping and pumping. -- Who wants to see a 200 pund Mr.Olympia?-Arnold Schwarzenegger |
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#4 (permalink) |
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Senior Member
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It works anywhere beef does.It just requires careful prep & cooking.For solid cuts,steaks,back straps,tenderloins.I soak in salted water(in fridge) overnight,which draws any blood out.Marinating helps for the very low fat content.Or brush w/olive oil before grilling& be sure to trim off hard excess fat.Dont over cook as it gets tough.Ground I dont particularly go for unless Im making chili.I dont use Worcestershire sauce in my marinades,as some contain anchovy paste,which brings back a game taste.Also try Mrs. Dash salt free marinades.
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Unless you try to do something beyond what you have already mastered,you will never grow- Emerson |
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#5 (permalink) |
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Senior Member
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-venison steak on grill-
seasons as fresh cut garlic, onion and mushrooms grill that in tinfoil nxt to the meat grill meat on one side till it starts to bleed flip and do the same when second side bleeds its done -venison steak on the fry pan- fry in italian dressing on one side till bleeding and other side till bleeding mis mushrooms exc if desired -venison burger- mix burger meat with 2 egg whites fresh diced garlic, diced onion, maybe some parsley and grill for cpl minutes on each side and serve Conan |
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Dont get in my way, sitting and staring at the weights on the rack.... Pick em up and do something with yourself! |
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#10 (permalink) |
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Member
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Use a swiss steak recipe and substitute venison for the beef.
Most crock pot recipes are great with venison. Another basic and easy way is to cut it up in 1'' average squares/chunks and soak in Garlic & Herb Lawry's marinade. Stick the meat with a space in between each piece and grill or broil until cooked all the way through. |
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#12 (permalink) | |
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Member
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Quote:
I'm not trying to be sarcastic, but if you are that worried about meat you should probably have any meat you buy in the store tested as well. You never really know what it has been through, what it has been fed (hormones/antibiotics), where it has been, what it has rubbed up against, how long it has sat, where its come from etc. I would think venison would be just as safe if not safer as long as you have done your own processing. The only thing I can think of that people are worried about is CWD but has that ever beem passed on to humans yet? I don't think it has. A couple of yrs ago in Wisconsin a number of deer were found to have CWD and everyone started to panic having their deer tested when they never had before. During that time I saw a clip on the local news where they interviewed people who had been dealing with CWD in the elk populations (different state of course) for the past 20some yrs and they really didn't understand what the panic was all about in Wisconsin because to them it wasn't like a new epidemic or something to be worried about. I take that back there is also the threat of Lyme disease if you don't cook it enough if the animal has it. I can say that I eat it, and have eaten it since I was a kid and as far as I know I have always been fine. Just make sure you cook it through all the way, don't eat venison rare. The only reason I would test an animal I harvested is if I was planning to eat it raw, which I would never do. Thats not to say I would never test an animal. If I felt there was a good reason, and there was a real threat I probably would test them. |
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