I’ve got a few free long weekends for hunting trips this year. I butcher my own deer and would like to check in with you professionals (of which I am not) and see what your favorite recipes are. Whitetail deer, specifically, if that matters. Thanks!
I know a lot of people feel deer who don't hunt them. It's not really a good idea, concentrating animals in such a way where they are feeding muzzle to muzzle prety much guarantees any disease they have will spread fast. One reason why I planted a BIG food plot, shaped like a long line. They can spread out while they eat, instead of all standing with their heads together. This and the spread of mad cow in deer herds is the main reason DNR forbids baiting, not because it's "unsporting". As far as I'm concerned it stopped being "sporting" the minute I picked up a rifle.That sign made me laugh out loud! My friend, who's a passionate deer hunter, puts out corn in his back yard so he can watch the deer feeding. They get pretty tame eventually and come running before he's even done putting the corn down. He doesn't hunt those deer, but once I was helping him dress out a deer he shot a mile or so away and it had a stomach full what looked like that same corn.
I bet that my tangia recipe that I just posted would work out great with some of the tougher parts of venison. It's often done with the kind of shanks you use for osso bucco, don't know if there's enough meat there on a deer.
Sounds interesting, I even have some saffron on hand, plus a lot of venison "chunks", many of which really look too good for saussage.I went back and forth on posting this recipe. First of all, sorry, it's not that photogenic. No picture. Secondly, and even more bizarrely it requires like not one thing to be cut. You don't even really have to peel the garlic.
Stupid, I know.
But it was so good, I felt I just had to share it with you all, so here you go.
A Tangia is a tall Moroccan pot. I used a clay pot for this, but if you have something like a 3 quart saucepan with a good heavy lid or a smallish dutch oven, that would be ideal. You want the meat really packed in there. By the way, this recipe is originally from Marrakesh. Moroccan cooking is pretty regional, just like everywhere else. If you don't have preserved lemons they're stupid easy to make, and they take about a week to turn acceptable.
3 pounds boneless veal shoulder
1/4 teaspoon saffron threads
1 teaspoon salt
1.5 tablespoon ground cumin
1 teaspoon ras el hanout
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
6 large garlic cloves, lightly crushed
2 tablespoons unsalted butter
6 quarters preserved lemon , rinsed
1. Preheat the oven to 250°F. Cut the veal into large pieces, 2" cubes or so. Soak the saffron in ¼ cup warm water for 10 minutes.
2. Place all the ingredients in the pot; use a wooden spoon to mix them gently; then press them down to a compact mass. Cover with a round sheet of parchment (a cartouche!) and then a lid. Set in the oven and bake for 4 hours.
3. Let cool down; then pour the stew into a bowl.
4. Put the stew in the fridge overnight. Skim off the fat and reheat before serving.
kudos, again to Paula Wolfert. Helluva cook, helluva anthropologist. I just bought almost every cookbook the woman ever wrote.
ps- here's a different recipe, using lamb, but she's got great pictures of the pot, if this sort of thing appeals to you