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Woods & Water: Cooking on the wild side

Woods & Water: Cooking on the wild side
Fall is here and the deer are running for their lives. How exciting! Deer camps, breakfast in the dark, black coffee and what the day’s hunt may bring have us brimming with anticipation. For some, it is the best time of year. The woods are calling, just like relatives and friends, saying, “Let’s go hunting.”
With that being, said let’s look at some delicious, yet easy to prepare meals, to put that deer meat you hopefully brought home from the processor, to good use.
We will look at preparing venison bean stew and view a reader submitted recipe for venison parmesan well!
Venison Bean Stew
1 pound venison cubes from hindquarter
2 oz. vegetable oil
1 clove garlic minced
1 can baked beans
1 cup beer
Salt and pepper to taste
Directions: I know what you’re thinking, no stew is quick to make, but this one is. Perfect for a hunting camp or just in a skillet over the open fire. First, heat your pan up and poor in vegetable oil.
Season your venison cubes and place into the pan and allow to brown on all sides. Next, add your minced garlic, baked beans and cup of beer. Now bring to a boil and reduce to simmer.
Cook for five minutes then serve. Someone once said pork and beans, I say we are hunters and it’s deer, beer and beans so top that!
A Recipe from our Readers
Venison Parmesan
Ingredients and directions for venison:
1 lb. of venison steaks
Pound meat until very thin
Dip in 1 beaten egg
Roll in bread crumbs (or cracker crumbs)
Ingredients and directions for sauce:
1/2 cup of chopped onion
1 clove garlic
1 can of tomatoes
1 6-oz. can of tomato sauce
3/4 tsp. salt
2 tsp. basil
2 tsp. oregano
1/4 cup parmesan cheese
Mozzarella cheese
Directions for combining:
Sauté your onions in oil. Stir in remaining ingredients and simmer until thick. Place venison steaks in a large baking dish (around 11” x 13” size). Pour the onions and ingredients over the venison.
Grate Mozzarella cheese over the meat and sauce.Cover entire dish with the parmesan cheese. Bake at 400 degrees for about 20 minutes and dig in!
Bon Appetit
Published in The Messenger 11.01.07