Yeah, too many folks, even some hunters, just don’t know how to deal with game properly.
I wonder if your average doper could handle a freshly killed deer. Or even a chicken. Or a fish for that matter. I might struggle with the deer, it’s been too long. But I could still handle a chicken, and can certainly fillet a fish I caught myself.
I can stalk, kill and dress out the wily North American Tofu. Does that count?
A buddy of mine has some sheep he uses to maintain some hard to mow property. When they produce lambs, I help him with the slaughter and butchering.
I could butcher a lamb or deer easily, but mostly I just do roasts. Making rack of lamb I’d leave for my buddy who was a butcher decades ago and really knows what he’s doing.
When I was (a whole lot) younger, mi abuela would sometimes get her meat from a vivero. They still have one or two in The Bronx. Hated going there. It stunk and the animals screamed. I like my meat already dead, mostly bloodless and packaged in plastic. I am the polar opposite of a country boy.
I sympathize with you there, but I think it’s important for meat eaters to understand where the meat comes from, how we get it. My daughters learned that early in life, with deer and fish. My eldest is now mostly vegetarian but does eat some seafood. My youngest is a dedicated carnivore but has no illusions about how it was obtained.
Of course, now that I know, I really don’t subject myself to slaughterhouse visits nor do I butcher my own food anymore. Not in years anyway.
My excuse for eating meat is the same as my one for wearing fur and leather: “Sorry, but the animal was already dead when I bought it.”
Has anyone suggested throwing it in the garbage?
I had the unfortunate experience of attending a social gathering, seeing some meatballs, loading said meatballs onto my plate, having the hostess approach me and explain excitedly that there were venison meatballs.
Worst experience of my life as I choked down this gamey crap down my throat with a smile.
If people liked Venison, it would be in the meat case at Kroger. People like cow and pigs and chickens.
Obviously some other posters like venison, to each their own. weirdos.
Part of the problem with venison (and other game meats) is that people don’t know how to cook it.
You don’t cook beef like you cook chicken or pork or fish, but I run into people who try to cook venison as if it were beef. That doesn’t work.
It’s a wild food, so it tastes different/more strongly flavored. If you prefer white meat chicken over dark because of the taste difference no, you probably won’t like venison. If you’d rather eat cod or any other whitefish over something like salmon no, you probably won’t like venison. But some of us do prefer those choices.
If you don’t like venison then don’t eat it. But don’t diss those of us who do like it.
There can be a big difference between corn-fed and grass-fed beef, too. One of my wife’s relatives had a cow break a leg while out in the pasture primarily grazing, and they had it butchered. Normally, they don’t butcher a cow until after it has been on a corn-heavy diet of feed for a while. We received several pounds of hamburger from the grass-fed cow. It definitely had a different flavor. My wife and kids would not eat it. I mostly worked my way through it by myself, although I did use it mixed with store-bought burger to make meatballs, and no one was the wiser.
Ha! Our daughter makes bibimbap once or twice a week. She’s a vegetarian, but we could do something with our portions.
Thank you all for the suggestions. I think we’re going to go with chili and something pasta-related. And maybe some bibimbap.
Probably is an omnivore.
There was this javelin thrower in Finland whose catch phrase was. “I don’t eat rabbit food.”
I and my buddy changed it to: “We eat rabbit food and if rabbit comes to eat our food we eat the rabbit.”
Eaten venison several times as roast or grounded into whatever. Definately needs fat. The usual method of roasting venison here in Finland is to use heavy needle to sew strips of lard or suet in the meat before roasting.
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Adding a vote for chili or dirty rice.
But don’t write off burgers just yet. One of the best burgers I’ve had was a deer-burger. (Might want to add a little ground beef for fat. Depends on the cut.)
My dad used ground venison in Spaghetti sauce. He always had the meat packer add fat to the venison. Otherwise it can be very dry.
It’s also good for Swedish meatballs and meatloaf.
Bambi helper is very good too. I make mine from scratch instead of buying the hamburger helper kit. It has too much salt.
I need to be on a low-fat diet so venison is a great substitute for fattier meats. Both my wife and I love it, and it is not at all gamey from any of our suppliers.
We use ground venison pretty much wherever we would have used ground beef, since we were using the 93% fat-free ground beef to begin with. Supermarket ground venison won’t be that much leaner.
Venison is my favorite meat!
I like venison burgers just fine; and something about a bit of A1 on a venison burger sits just right. I don’t think I’ve ever used it to make chili, but I think I know what I am doing this weekend…
Some people use a course grind for chili. I’m not a fan of chunks of meat in my chili. YMMV
Well, sure - cook up the meat separately and just add it on top of the otherwise vegetarian bibimbap. It’s the sort of dish that is open to improvisation and additions.
I am easily one year late to this thread. I would stir fry it with chopped onions and chopped peppers ( and at least one glass of red wine into the pan) until it is fully cooked.
I’d serve half today over pasta with some gravy on top that night as dinner.
I’d serve the other half the next day on a long soft-bun with yellow cheese on top as a kind of ‘cheese steak’…