For those who love small streams, wild trout, and life...in their simplest form
Thursday, December 20, 2012
This past November we were fortunate to harvest a deer. This is one of natures finest creations. Over the years we have enjoyed many a dinner, and these are a few of our favorites.
As you can see, venison is very lean meat. This is one of the reasons it must be cooked quickly, and on the medium side.
In this dish I have dropped the thinly sliced venison into a skillet with olive oil and a bit of butter. It's then fried for but a few minutes on each side and then plated to enjoy. I season the venison with only salt and pepper, and only when it's in the plate.
Venison is a lean meat that cannot take long cooking times. There are some exceptions such as stews, and ground venison.
Stuffed green peppers. The filling is venison that I grind, white rice, some whole wheat bread crumbs, grated cheese, and seasonings. Placed in a baking dish with tomato sauce and baked for about an hour and enjoyed.
In future posts I'll share with you some other wonderful venison dishes.