Let’s Talk About Venison
Written by admin on July 9th, 2008After posting my sweet little picture of the deer head all dressed up in a hat and shawl, I felt I better show some true love for the deers, which I really do have, and so does my husband. I am not personally a big meat eater, but I do eat meat. As a family overall, we have meat every night. I would say that 80 percent of the meat we eat year round is venison when my husband and sons have a good hunting year.
So, let’s cook some venison. It’s healthy and it’s lean and it’s really, really good.
Venison Cube Steaks
First you take the venison cube steaks out. You can marinate them, but I don’t for this recipe. I prepare a Ziplock bag with about a cup of flour, a teaspoon or so of salt, lots of fresh ground black pepper and a liberal amount of the Rosemary Garlic Seasoning we buy in bulk from Sam’s club.
The cube steaks go into the bag and get shaken up and coated really well.
Then the steaks go into a hot iron skillet with plenty of melted butter to cook on medium high until nice and brown and crispy on one side, then turn. I keep cooking and turning until they have a nice crusty outside and are very tender on the inside.
Yummmmm.
What would venison be without a pan of onions cooked in olive oil until they are carmelized?
With a fresh salad and a bowl full of green beans, it’s ready to eat!
A Little Something About Hunters
Did you know that hunters and archers are of great benefit to wildlife restoration and preservation? Their purchases of hunting and sports-related equipment each year are in the billions of dollars. Taxes on those purchases go towards preserving wildlife.
Here’s a paragraph from the U.S. Fish and Wildlife Service about the Pittman-Robertson Act.
“At the urging of organized sportsmen, State wildlife agencies, and the firearms and ammunition industries, Congress extended the life of an existing 10 percent tax on ammunition and firearms used for sport hunting, and earmarked the proceeds to be distributed to the States for wildlife restoration. The result was called the Federal Aid in Wildlife Restoration act, better known as the Pittman-Robertson (or “P-R”) Act after its principal sponsors, Senator Key Pittman of Nevada, and Representative A. Willis Robertson of Virginia. The measure was signed into law by President Franklin D. Roosevelt on September 2, 1937.”
Who knew? 
Lynn
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for you to leave a comment, but you can also e-mail me at lynn AT thehealthyhomeschool.com
10
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I’ve had venison before and it was okay, but I think it would have been better cooked another way other than stew.
Great article
rue
10
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Hi Lynn,
I have never tasted deer meat before,so not sure if I would like it.But the way you fixed it,sure does look yummy!!
I like your dishes too.Plus the Pyrex bowl.I am going to start collecting the old Pyrex bowls,mostly in red.But will take any color I can find,if it is cheap enough.
I am trying to get my kitchen fixed up like in the 5o`s .I am needing some curtains for my sliding glass door.I know back then,there wasn`t any sliding glass doors,so I will probably have to make a plain and simple curtain,maybe put rick-rack or ball fringe on it.
Only problem with decorating the 50`s style is,I don`t want to give up my old dining room set,have had it since the early 70`s!!!And I don`t want to paint it either,rather sell it and get something more in the 50`s.
talk to you later,
Vicki
10
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Rue, I never would have guessed that we’d eat so much, but since hubby likes to hunt and he can bring home meat at the same time, I figured we’d better use it. I grown really, really accustomed to it, and can hardly stand ground beef now. We’ve had ground deer for so long, I’m just really used to it.
Vicki, the cube steak turned out really good. This recipe was a keeper. Sometimes I do something with it that’s not so great, but that happens with anything, I guess.
Lynn
10
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hhmmm nummy