---

Fish and game from streams, lakes and fields are pretty much free for the taking, excluding the cost of permits, of course. Having sons, sons-in-law and grandchildren who hunt also gives us the opportunity to feast on a variety of game––pheasants, bison and venison being our favorites, not necessarily in that order.

The venison we’ve been eating the past years, hunted locally, has very little gamey taste if any at all. There is very little, if any, fat in the meat and when cooked properly it is one of the tenderest of meats, along with bison (American buffalo). You can’t cook venison the same as beef because it’s so lean. Such seasonings as soy sauce, ginger, garlic, onion and green pepper enhance venison’s flavor that was shared by an avid hunter, who also prepares the meat for the meal. Trim fat to get rid of strong flavors. Cook meat to medium (or medium-rare, if you prefer); overcooking will dry the meat and leave it tough. Slice steaks, chops and roasts thin for eating tenderness.

In comparison to a 2-1/2 inch beef roast, you should probably have it about 1-1/2 inches thick. Steaks and chops should be about 1-inch thick.

+++++

Our daughter-in-law, Kim, gave me this recipe for venison in the crockpot and it is delicious.

KIM’S CROCKPOT VENISON CHOPS

2 lbs. venison chops or steak, 1-1/2 inches thick, cut in serving size pieces)

1 packet onion soup mix

1 can cream of mushroom soup

1/2 soup can of water

couple dashes garlic powder (I also used a couple of dashes of a spicy seasoning mix)

Brown venison in 1-2 T. oil (or spray large skillet with cooking spray) over medium-high heat, about 4-5 minutes, turning once. Place in a 5-6 qt. crockpot; then sprinkle seasonings/soup mix over. Combine soup and water and slowly pour over all. Cover and cook on low six hours. If liquid gets low after four hours, add a little water.

Serve venison with the gravy from the crockpot. Serves 4.

*I pound the meat with a meat mallet as my chops were quite thick.

+++++

If you like tomato flavor rather than the gravy type of swiss-style steak, this is a good recipe.

SCALLOPINE OF VENISON

1-1/2 lbs. venison chops or steaks, cut into serving size pieces (1-inch thick)

Seasoned (1/2 c. flour mixed with 1/2 t. each, salt and paprika and 1/4 t. pepper)

2 T. oil

1 medium onion, peeled and sliced 1/4-inch thick

1/2 t. sugar

1-46 oz. can sliced mushrooms, drained

1-8 oz. can tomato sauce mixed with 1 c. hot water

Flatten pieces slightly with a meat pounder. Roll lightly in seasoned flour. (A pie tin works well for doing this.)

In large skillet, fry in oil until browned on both sides.

Place in greased (can use cooking spray) 2 qt. casserole; put onions and mushrooms over meat. Top with rest of ingredients. Bake, uncovered, at 350 degrees 1-1/2 to 2 hours or until tender. Makes 4 servings.

NOTE: I double the recipe and freeze half for another meal after baking.

+++++

You can use venison, bison or elk in this stew recipe.

VENISON STEW

1-1/2 lbs. venison steak or roast, cut into 1-inch cubes

flour for coating meat

1 large green pepper, cut in to 1-inch cubes

1-1/2 c. celery, cut into 1-inch chunks

1 medium onion, coarsely chopped

2 medium carrots, peeled, sliced 1/2-inch thick

Sauce:

1-1/2 c. water

1 T. cornstarch

3 T. honey

1 T. soy sauce

1/2 t. salt, garlic powder and ground ginger

2 T. lemon juice

Coat meat with flour, then brown in about 2 T. hot cooking oil in deep skillet or large pan. Add next four ingredients. Combine sauce ingredients and pour over meat and veggies. Cook on low one hour or until meat and veggies are tender. Serves 4.

+++++

This is a wonderful way to bake pheasant, along with a little humor!

CREAMY PHEASANT

CASSEROLE

First marry a man who can hunt.

Next find a farmer who lets him hunt in his cornfield.

Combine the two, shoot some pheasants and skin them.

Cut well cleaned pheasants in serving pieces and roll in flour, with salt and pepper to taste.

Brown well in lots of butter in heavy skillet (cast iron preferred).

Put browned pheasants in roaster and pour several cups of cream over them. Cover and bake at 350 degrees for 1-1/2 hours or until tender.

NOTE: Don’t ask me how many pheasants to use––I’m guessing three or four and maybe 3-4 cups cream. Don’t ask me where I got this crazy recipe either. It should be good though. It should make about 12 servings, more or less.

+++++

Thought for the day: It isn’t the load that weighs us down––it’s the way we carry it!

It is Veterans’ Day today. Honor those who fought to keep this country of ours free. If you know of someone who is a vet, pat them on the back––better yet, give them a big hug and a thank you!

---