I grew up on the stuff and I love it. What do we do with it? Well my favorite recipe of all is to follow Julia Child’s recipe for Boeuf Bourguignon. I even served it at a private party for 150 people and even though it was labeled, people didn’t see the label and many people who swear they do not eat venison, loved it. Better yet, hunters who eat venison all the time told us that it was the best they had ever eaten.

I was born and raised in Virginia and my parents still live there and my dad hunts, ALMOST every day of the season. He killed 2 deer already and having visited over the holiday weekend, we brought some home to freeze. I feel very fortunate to have a resource (Dad). It’s better than store bought and cheaper too.

Hunting season opened the week before thanksgiving in Virginia. Since we are in North Carolina, why does it matter when hunting season opened in Virginia?

What else do we do with it? Venison Stew, Venison Jerky (my niece J.J.’s husband Chris makes the best), Venison ground up in everything from Spaghetti to Sloppy Joes, Venison Barley Soup, Venison
Mushroom Soup, Marinated Grilled Venison Kabobs, Venison Sausage, Venison ala Mode, Venison Roast, Stuffed Venison Roast, Venison Chili, Venison
Daube, Venison Steaks, Venison Chops, Venison medallions, Venison Braised in Balsamic Vinegar, Venison Enchiladas, Venison Burritos. That’s enough to get you cooking!

My everyday Venison Stew Recipe:

2 pounds venison stew meat

1 small onion, peeled

Several sprigs of parley, thyme and 1 bay leaf

3 tablespoons olive oil

2 cups chopped onions

1 cup chopped celery

1 cup chopped carrots

1 tablespoon chopped garlic

1 tablespoon chopped fresh thyme

2 bay leaves

1/4 cup flour

4 cups stock

4 russet potatoes, peeled and cubed

4 carrots, peeled and sliced

3 T butter

1/4 cup flour

Salt and black pepper

Crusty bread

Pressure cook venison with onion and herbs, with enough water to cover under pressure for 30 minutes. You can if you don’t have a pressure cooker
simmer; it will just take a lot longer. Cool, strain, reserving stock. Shred venison.

Add to stock and venison. Add to venison off the heat and whisk in to remove lumps.

I even served it at a private party for 150 people and even though it was labeled, people didn’t see the label and many people who swear they do not eat venison, loved it. Better yet, hunters who eat venison all the time told us that it was the best they had ever eaten.

The deer populations, at least in our area, are a are huge and a real menace. We have a compound around the vineyard to keep them out.
Too bad my husband doesn’t hunt because it would help in reducing the population and keep good food on the table. In the meantime, enjoy these
recipes for venison and if you want recipes from the list above, do not hesitate to ask.

For another great venison recipe: visit our recipe-of-the-week Venison Bourguignon [http://www.swankcatering.com/venison-bourguignon.html]
I realize that everyone doesn’t have access to venison and lots of people have an opinion about it, but I know, if you like beef, you’ll like these recipes.

Shred venison.

Saute onions, celery and carrots in olive oil until onions are translusent. Add garlic and cook a minute longer. Add to stock and venison. Add potatoes,
Cook until carrots and potatoes are done. Season with salt and pepper to taste.
stirring until lightly browned. Add to venison off the heat and whisk in to remove lumps. Serve with bread for dipping.

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