venison

HAMBURG, N.Y. – Health officials shut down a suburban Buffalo restaurant after an inspector found employees butchering a dead deer inside the business.Erie County Health Department officials said they got a tip Friday about a dead deer in the China King restaurant in the town of Hamburg, just south of Buffalo.An inspector soon arrived and saw the deer being butchered in the kitchen.State health

I came across a puzzling quote in a BBC News story about how switching from beef to kangaroo meat could help to reduce greenhouse gas emissions.In the story, Australian scientist Dr George Wilson says of kangaroo meat:It tastes excellent, not unlike venison - only a different flavour.If kangaroo meat has "a different flavour" to venison, how is it "not unlike" venison? Are we talking about texture

Cooking Recipe -- Campers Fresh And Tasty Venison Goulash RecipeBy: Sami FabSometime ago I wanted to take my family on another camping trip which everyone in my family seems to enjoy. I wanted to make this one a little different because I know people get bored with the same limited food choices. So I decided to come up with a more exciting camping recipe than usual.If you feel like trying somethin

Venison - Ideas for Cooking, A Venison Recipe, A Venison Recipe"Tis the season for venison!Hunting season opened the week before thanksgiving in Virginia. Since we are in North Carolina, why does it matter when hunting season opened in Virginia? I was born and raised in Virginia. My parents still live there and my dad hunts ALMOST every day of the season. He killed 2 deer already and having visite

Sure, I cook a lot in my kitchen at work, but people are always wondering if I still cook at home. I have answered before, that indeed I do, and I feel like this might be an example of what I do on my “own time” in my kitchen. It all began with some friends of mine watching a Duke basketball game (for those of you who forget, I am indeed a Blue Devil) when one of my friends, Michelle, mentioned she was going home over Thanksgiving, and would be getting some venison from her dad. She asked me if I had any ideas what she should do with it. My response was immediate: So majestic. So beautiful. So delicious. “Give it to me, and let me cook it for you!” I love venison, but I get so few chances to work with it. It is so lean that it is actually quite hard to work with, but when it is done right, it is succulent, full of flavor and just downright heavenly. Michelle agreed, and soon she was back with some steaks and a piece of saddle meat. So I put together a

RECIPE INGREDIENTS 2 tbsp. fat1 tsp. minced onion1 tbsp. flour3 tbsp. vinegarRaw marinade2 c. red wineSalt & pepper2 tbsp. currant jellyECIPE METHOD Remove cooked venison, pour over top. Taste; add salt and pepper if desired.

Japan is a fascinating country. Steeped in tradition, yet quick to adopt new technologies and trends, Japanese culture is an interesting melange of the old and the new. That said, while they took the transistor from its western inventors and changed the world, some things I’m hearing don’t sound like progress to me. If you read my previous entry about declining Bluefin tuna stocks threatening the future of sushi dining, you would know that the tuna situation is close to dire. Not willing to give up without a fight, inventive Japanese sushi chefs have come up with a new item… get ready…Venison sushi. Yes, you heard right, Deer sushi. If you don’t believe me, check out this article in the New York Times (free subscription required to view). I’m a foodie and always eager to try new things. I eat insects, jellyfish, and I happen to love venison (mmmmm… jerky). I love steak tartar. But I have to say that I have no interest in trying this. It&rsq

After experimenting and testing BBQ sauce recipes for a number of years, we found that this recipe is the best all-around BBQ sauce for beef, pork, and venison. With the wonderful subtle taste of juniper from the gin and the added juniper berries, this sauce is a real treat, it will tenderize an old army boot, and the toughest cuts of meat. If you have a REAL tough cut of beef - like a shoulder or arm, add the gin and vermouth at the very end when the sauce has thickened and further simmer for only 5-minutes. 2 Finely chopped onions6 TBS Butter or bacon fat1 Cup Ketchup½ Cup Vinegar5 TBS Brown Sugar1 6-Oz. Can Tomato Paste1 Cup WaterDash of Cinnamon2 TBS Sweet Vermouth3 TBS Mustard6 TBS Worcester SauceGround black Pepper4-5 Dashes Angostura Bitters½ Cup GinHickory Salt to taste4 Dashes Tabasco Sauce3 TBS Molasses2 Juniper Berries Melt butter. Sautee onions in butter until very soft. Add remaining ingredients and stir/mix well. Simmer on low heat until sauce thickens. Thinly sl

For those readers here who like venison like we do, here's a few proven recipes that are good anytime of year. If you would like to see more venison recipes, send a comment. We have TONS of wilderness recipes from the mountains of Utah, Colorado, Wyoming, Idaho, Montana, and Alaska. Country-Fried Venison 1 1/2 lb (3/4" thick) venison1 Cup All-purpose flourSalt and pepper1/4 tsp Seasoned salt4 TBS Bacon drippings2 clove Garlic; minced4 Cups Water1/3 c All-purpose flour1 1/2 tsp Bottled brown bouquet sauce1 medium Onion; thinly sliced1/2 lb Fresh mushrooms; slicedHot cooked rice Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture.Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Ad

The cold weather is on its way and that signals soup season. This recipe works best with venison, but you can substitute beef or lamb. Ingredients:1 Lb ground venison (you can use beef or lamb)1 Onion Chopped1 14.5 Oz. can stewed tomatoes2 8 Oz Cans of tomato sauce3 Cups of water1 TBS minced garlic2 TBS dried basil2 TBS dried oregano1 tsp salt1/2 tsp fresh ground pepper1 15 Oz can pinto beans1 15 Oz can green beans1 carrot chopped1 Zucchini chopped½ (8 OZ) package ziti pasta1 Lb ground venison (you can use beef or lamb)1 Onion Chopped1 14.5 Oz. can stewed tomatoes2 8 Oz Cans of tomato sauce3 Cups of water1 TBS minced garlic2 TBS dried basil2 TBS dried oregano1 tsp salt1/2 tsp fresh ground pepper1 15 Oz can pinto beans1 15 Oz can green beans1 carrot chopped1 Zucchini chopped½ (8 OZ) package ziti pastaBrown venison, onion, and garlic over medium heatUntil meat is no longer pink. Add tomatoes, tomato sauce,Water and spices. Brimg to a boil, then simmer forAbout 30-monutesSti

Another cold snowy day.The boys spent most of the afternoon playing in the snow so I made a venison stew to filltheir bellies.This is a great stew andyou can substitute beef in place of the venison. I serve it over rice or egg noodles.Tonight was the latter.Very filling.Great winter comfort food.INGREDIENTS:2 tablespoons vegetable oil2 pounds venison stew meat3 onions, chopped2 cloves garlic, minced1 tablespoon Worcestershire sauce1 bay leaf1/2 teaspoon dried thyme1 tablespoon salt3 cups water7 small potatoes, peeled and quartered1 pound carrots, sliced1/4 cup all-purpose flour1/4 cup waterDIRECTIONS:In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.Stir in potatoes and carrots; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.