Today my husband got a phone call from his best friend, informing him that he had felled a deer earlier in the day. As he had already had a successful hunting season, he offered us the meat. Unfortunately, due to limited freezer space we had to decline in partaking in an entire deer…but we got a good sized bag full of venison sitting in our fridge.
I have never cooked venison before, but currently we now have approximately ten pounds of meat plus a liver from a different deer. I have a general idea of how I’m going to tackle the liver thanks to my Mom’s cow liver recipe, with no guarantees that I’m going to be able to stomach the thing but as far as the regular venison meat goes…I am open to suggestions.
Hubby is determined to try corned venison like his grandfather used to make but I’m interested in other cooking pursuits. I was thinking of a nice stew, especially since it’s already proving to be a cold winter.