Doug Miller wrote:
"Mike Marlow" wrote in
news:k8bko1$j69$1@dont-
email.me:

Doug Miller wrote:
SWMBO shot a good-size doe this morning. Field-dressed weight 111
pounds.

Guess we won't have to buy any beef at the grocery this year.

Congratulations again!

I do like venison, but it's never been able to overcome my love of
dead cow.

It's all in the preparation. If you like spicy food (not necessarily
*hot* spicy), then venison is just the ticket, substituted for goat
or lamb in Middle Eastern or Indian recipes. It's pretty good on the
grill, too, mesquite-smoked and cooked really rare. We substitute it
for beef in
a lot of dishes, too. You can use ground venison just about anywhere
you'd use ground
beef. The only real exception is hamburger patties: there's just not
enough fat in venison to hold them together.

I'm pretty fond of dead cow too, but I'm even more fond of staying
alive, considering my
family history of heart disease (which includes a grandfather who
died at 64, and an uncle
who had his first(!) heart attack at 39). I've eaten beef maybe five
times in the last year, and my total cholesterol is in the 150s.

We're pretty good with the preparation. We've been eating venison all of
our lives and at one point for a couple of years, it was almost the only
meat we lived on. Fortunately for us, I had a freezer full of it and
restocked it during the next hunting season. Venison does have a different
taste though, that preparation just can't get past. I don't dislike it, but
I don't like it as much as beef.

There are a couple of exceptions though, that are regular treats of mine. I
like to shave some into very thin slices to use for Philly Steak Sandwiches.
Fry up some onions, lay on the garlic powder and salt and pepper (I have to
sneak the salt in...), pile it high on a couple of slices of bread, and
you're just good to go. I have a commercial meat slicer so slicing it up
takes only a few minutes when butchering.

The other is a good summer sausage. Well - any kind of sausage. I've make
breakfast sausage, sweet and hot Italian sausage, summer sausage - the
works. I do mix in a small amount pork fat in or else it just dries out too
much. The sausages are almost impossible to discern from the real pork
varieties.

I'm sure by now you and the wife have already enjoyed your first plate of
loin...

--

-Mike-