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Episode-2083- Cooking Venison and Other Fish & Game

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Property Trimmed Venison Flank Steak Seasoned With Salt and Pepper and Ready for the Pan

We are heading into the season of harvest and I figured for a fun show today I would talk about various ways to cook venison and a few other types of fish and game.

Cooking as many of you know is one of my passions, I love cooking becuase it is a special blend and a blend many don’t really think about.  Cooking when you think about it is a blending of….

  • Culture and Heritage
  • History
  • Science (mostly biology, chemistry and physics)
  • Practical Needs (we all have to eat and you have what you have)

I mean think about something like a classic Vietnamese cooking, one of the most sophisticated forms of cooking in the world.

Under Culture and Herritage you have a blending of classic south east Asian cultures and French Influences.  Which takes us right to history, as under French occupation that French influence came into being.  The science is there in many ways, but just examine the concept of all 5 flavors being present, salty, sweet, sour, bitter and spicy in every dish.  On practical needs, the main dishes consist of locally available food, much grown, raised and foraged by even the poorest residents.

This is true of all foods and in blending techniques, science, cultures, etc. we get what modern chefs call “fusion food” but Redneck Duck farmers like me simply call good eating.

Join Me Today To Discuss…

  • The rules of wild game specifically venison
    1. Don’t over cook it
    2. Gamey is not a flavor it means you screwed up
    3. If you are grilling or frying, cook hot and fast
    4. Use large piece if you are trying anything low and slow
    5. Ground venison and other game benefits from added fat
    6. Game is lean, see rule number one
  • Some ways to make venison many never even consider
    • Fried venison flank and breast meat with fried sun chokes
    • Braised venison shanks and fingerling potatoes – you will never grind one again
    • Smoked venison leg roast – better than prime rib
    • Chicken fried back strap
    • Grilled or fried deer heart
    • Biltong – the perfect survival food
  • Use that liver when you make sausage, or feed to dogs in MODERATION
  • Why I tend to not grind venison during butchering
  • Don’t discard bones, venison bone stock is amazing
  • Some other game and fish ideas
    • Simple fried bluegill or other panfish
    • Fish Tacos – really good with sandbass
    • Catfish Steaks – So Simple
    • Grilled Squirrel
    • Squirrel Stew
    • Ground Hog BBQ (try it, you will like it)
    • Duck and/or Goose Soup
    • Wild Hog Jalapeno Bacon Medallions
  • A bit on sauces, seasonings, marinades etc.

Resources for today’s show…

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Comments

Episode-2083- Cooking Venison and Other Fish & Game — 7 Comments

  1. Saw Charlie Daniels play last June at the Grand Ole Opry. That 80 year old man can still rock the house.

  3. Hello Jack,

    Like my brother, you are not a liver/organ meat fan.

    Deer Liver, cooked properly, with Red onion, though White onion can work, with mustard and I know this is not your thing, homemade Sourdough bread, while out and about either wood harvesting, mushroom hunting, KNOWING exactly what you are looking for, or late Fall fishing for Idaho state river caught rainbow trout.
    (using locally sourced “Red Wrigglers” with permission from a neighbor’s garden.

    Thanks for all you do. BTW, last time I got to eat Deer Liver was back in 1975~76, still going yum yum about it.

    • Like I said it is good for 10% of sausage weight, 20% top end, and dog food. I will leave it there. The only liver I have ever liked have been.

      Rabbit liver cooked inside the rabbit over a camp fire, quail liver cooked crisp within 5 minutes of killing the quail. Dredged in flour and fried.

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