| Deer hunting season is over and you have venison to | | | | I have been cooking venison for many years. I have |
| deal with. What do you do? Here is what my hunters | | | | tried dozens of recipes and methods. This way is one |
| do. The venison should be left to age for 10-14 days in | | | | of my favorites. I put the round steaks in a pan, pour |
| temperature between 35-42 degrees without the hide | | | | buttermilk over to completely cover and let them |
| before processing. If the temperature is warmer than | | | | marinade overnight or longer in the refrigerator. The |
| that the meat is cut up and refrigerated, canned in jars | | | | next day I drain off the buttermilk and dredge the |
| or frozen. Some is ground up for burger. Some is | | | | steaks with seasoned flour. I dice a few pieces of |
| made into sausage after the steaks and roasts are | | | | bacon and brown it in my cast iron pan. I add a few |
| cut. | | | | cloves of garlic and then I brown the steaks well and |
| The tenderloin rarely makes it to the freezer as it is | | | | top with thinly sliced sweet onion. To that I cut red, |
| the easiest and quickest to cook. I slice it into 1-inch | | | | green and yellow bell peppers into strips and layer |
| pieces, butterfly it and fry it up with onions and | | | | them on top. Sometimes I add sliced mushrooms. Last I |
| mushrooms. Venison burger mixed with ground pork is | | | | pour dark beer over the whole works, put the cover |
| delicious. I never mix the two together before freezing | | | | on and bake in the oven at 350-degrees for about an |
| as venison will keep longer frozen than pork. I mix | | | | hour. |
| them just before cooking. Sausage meat is spiced, put | | | | The buttermilk will tenderize the steaks and you will be |
| into casings and hung to dry overnight before smoking. | | | | able to cut them with a fork. This marinade works well |
| The heart and liver are utilized as well, nothing is | | | | for grilling also. |
| wasted. | | | | |