Sunday, January 23, 2011

Cooking on the Wild Side

     Growing up on the farm we were used to having animals on the table: cow, chicken, get the picture.  We even had some strange fare.  For example, cow's tongue is a very good tasting roast.  Cow's liver...yuck!  I do remember having fresh milk to make butter (barely) and well remember Daddy not letting us name the calves in the pen by the barn... because they were headed to the stockyard & then to the table.  My outlook on food changed when I became part of the Ford family.  They also were used to having animals on the table: deer, turkey, rabbit, squirrel, coon, quail, dove...a whole new picture!   Now, I was taught that you should try to eat what was served when you were company at someone's home.  Honey, I was diving into that new world of food with vigor and learning to cook it as well.  This is also where I discovered the wonderful world of homemade biscuits, but that's a whole 'nother story!!
      My children have grown up eating grocery store meat & what their daddy brought home from hunting & fishing trips.  We never worried about bad weather not allowing us to get to the store, because the freezer was always full (and still is!).
     Today, being a cold, damp day with precipitation in the forecast and two championship football games on tv; it was bound to be a chili night.  Usually  on "game days" we also have deer roll ups for appetizers, so I'm including both recipes.  If you don't have access to venison, just ask a hunter at your church or workplace for a sample.  Most hunters are happy to share their bounty.
     My best tip for cooking with venison is onion.  Some people like to soak theirs overnight in milk or something else.  I only marinate when cooking on the grill.  You cook venison just like beef only slower!  The onion gives the meat a more welcoming flavor to me.

Deer Roll Ups
Backstrap, tenderloins, or tenderized steak cut into thin strips  (Marinate in a zip bag or closed plastic container for as long as you can.  Overnite is great, but a couple of hours will do.)
Cream cheese
Jalapeno peppers (in the jar or fresh)
Pepperincinis (I use the jar)
Toothpicks soaked in water
     Take the strips of meat & place a blob of cream cheese & one of the peppers on it.  Roll up & secure with toothpick.  (I use 2 different color toothpicks to know which is hot pepper!)   Cook on the grill for about 15 minutes, depending on the thickness of the roll up.  Yummy!

Marinate:   I do mine different & never measure anything!  If you have a favorite steak seasoning, use it.  I pick & choose among lemon juice, Worcestershire sauce, Backyard Seasoning, seasoned salt, pepper, Wickers, dill pickle juice, and onion powder.

Deer Chili
apx. 5 pounds ground venison
1 onion, diced up fine
2 pkg dry chili seasoning mix
Salt, pepper, chili powder to taste
1 large & 1 small can diced tomatoes
Tomato juice (the kind you drink) until you like the consistency

Brown the meat and drain off excess fat.  Throw it all in a big pot & cook on low for at least an hour.  We like to serve ours with sour cream, shredded cheese & fritos or tortilla chips.

Happy hunting & cooking!!  God bless you bunches!   Lynn

1 comment:

  1. We cook these too! Love em! We even make sloppy doe's lol