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#Venison
fattributes · 7 months
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Bograč
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jabberwockprince · 26 days
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two cannibals walk into a suitcase
venison & alastor (@pempempemto) because they're soooo funny together <3
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allium-girl · 9 months
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Sweet and sour spiced venison stew flavored with dried wild plum leather
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dogstomp · 3 months
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Dogstomp #3090 - June 17th
Patreon / Discord Server / Itaku / Bluesky
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noseams · 3 months
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Them
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The besties, the sillies, the unwanted kids of Manus
Left to right: Venison by @jabberwockprince || Mayday by me
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savagechickens · 1 year
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Mighty Hunter.
And more cats.
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ahedderick · 3 months
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Venison
Whooo, half an hour to clean the kitchen (before butchery! And will need to do it again after!) and gather all the bowls, knives, ziplock bags, etc. Two hours of basic de-boning, trimming off the fat and thicker membranes, then removing the muscle from the leg bones. I have three legs deboned and the meat stored in the fridge; now I need a BREAK. Once I get it all prepped, then tomorrow morning I can start chopping (much, but not all, of it) and can or freeze. Two rump roasts and all the loin are already portioned out and in the freezer. Progress.
Thank you, 80s pop playlist. Thank you Culture Club, Cyndi, Ms. Lennox, Mr. Joel. We're gonna make it through this, I swear.
(One day I would really love to butcher a wild hog. They are very rare around here, though; you'd have to work hard to hunt one.)
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scr4n · 8 months
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Venison with vegetables 🥩🥦
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tattoorue · 1 year
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Oooo i have a fun question that i just want to hear some opinions on. Personally i do not have a horse in this race.
So lets say you want some deer meat, you get a tag and ask one of the hunters you know to get a deer for you, this hunter has already used his tags for the season. When he shoots the deer its given back to you to take care of- do you think this unethical because the hunter has already technically hunted his legal amount, or is it okay because the hunter is still using a legal tag and will not be using the deer himself?
In some states the legality of this is questionable and I feel like its definitely a midwestern thing.
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bgilliard · 5 months
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Venison Burgers Recipe Ground venison burgers are easy to cook in the oven. Topped with a homemade sauce and pepper Jack cheese, they're sure to be met with rave reviews.
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fattributes · 3 months
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Scottish Powsowdie
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expgearoutdoor · 10 months
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Venison is a lean, healthy meat that is a good source of protein and other nutrients. It is lower in saturated fat and calories than other red meats, such as beef and pork. Venison is also a good source of iron, zinc, and B vitamins. 
Here are some of the health benefits of eating venison: Lower in saturated fat and calories: 
Venison is a lean meat that is lower in saturated fat and calories than other red meats. This makes it a good choice for people who are trying to reduce their intake of saturated fat and calories. 
Good source of protein: Venison is a good source of protein, which is essential for building and maintaining muscle mass. Protein is also important for repairing tissues and for keeping you feeling full after eating. 
Good source of iron: Venison is a good source of iron, which is an essential mineral that helps your body carry oxygen throughout your body. Iron deficiency can lead to anemia, which can cause fatigue, shortness of breath, and other health problems. 
Good source of zinc: Venison is a good source of zinc, which is an essential mineral that helps your immune system function properly. Zinc deficiency can lead to a weakened immune system, which can make you more susceptible to infections. 
Good source of B vitamins: Venison is a good source of B vitamins, which are essential for a variety of bodily functions, including energy production, brain function, and nerve health. If you are looking for a healthy, lean meat option, venison is a good choice. Venison can be cooked in a variety of ways, so you can find a recipe that you enjoy.
Ingredients
3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
¼ teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
Instructions
Clean the venison roast and place it in a slow cooker.
Cover the roast with the onion slices.
Sprinkle the roast with the soy sauce, Worcestershire sauce, garlic salt, and pepper.
Stir the onion soup mix and condensed soup together in a small bowl. Pour the mixture over the roast.
Cover the slow cooker and cook on low for 6 hours.
Serve the roast with your favorite side dishes.
Tips
If you have a bone-in roast, you can brown it on all sides in a skillet before placing it in the slow cooker.
You can also add other vegetables to the slow cooker, such as carrots, potatoes, or mushrooms.
To make the roast more tender, you can pound it with a meat mallet before cooking it.
Serve the roast with your favorite side dishes, such as mashed potatoes, green beans, or rolls.
Here are some more tips and recipes for cooking venison
youtube
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ilikevintagebooks · 1 year
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Diagrams
-New System of Domestic Cookery 1838
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askwhatsforlunch · 4 months
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Venison Stew
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On this very chill Sunday, I am warming up in the kitchen, stirring and steaming my Christmas Pudding, and cooking this mouth-watering Venison Stew. I used to eat game often enough, when visiting my grandparents in Autumn and Winter, when I was a child. And I had missed the hearty, earthy flavour of venison. Thus, I was happy to find deer meat at the butcher's the other day. This comforting Venison Stew brought as much gastronomic pleasure as it did fond memories. Happy Sunday!
Ingredients (serves 3):
2 slices Speck ham
1 tablespoon olive oil
half a large onion
2 small garlic cloves
1 tablespoon olive oil
500 grams/1.10 pound venison (deer) stewing meat
2 tablespoons unsalted butter
2 small turnips, rinsed
4 medium carrots, rinsed
a few sprigs dried thyme
2 large bay leaves
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon plain flour
1/4 cup White Port
3/4 cup good, robust red wine (like a Southern France Fronton or a Barossa Valley Shiraz)
1 1/2 cup Beef Broth
1 heaped tablespoon whole-grain mustard
4 tablespoons
Preheat oven to 160°C/32°F.
Heat a large Dutch oven over a high flame.
Once hot, add Speck ham slices, and fry, about 2 minutes on each side until browned. Transfer to a plate. Set aside.
Add olive oil to the Dutch oven. Reduce heat to medium-high.
Thinly slice the onion, and stir into the Dutch oven. Fry, stirring often until softening and browning, about 4 minutes.
Peel garlic cloves, and stir them into the Dutch oven. Cook, 1 minute more. Transfer to a plate as well; set aside.
Heat olive oil in the Dutch oven.
Cut deer meat into large chunks. Add to the Dutch oven, in batches, to brown well, about 4 minutes on each side. Once all the deer chunks are well-browned, transfer them to a plate. Set aside.
Melt butter in the Dutch oven.
Peel and dice turnips. Cut carrots into thick slices. Once the butter is just foaming, stir in turnips and carrots. Add dried thyme sprigs and bay leaves. Cook, stirring often until golden brown. Transfer to the plate with the onions, leaving the fat in the Dutch oven.
Return deer chunks to the Dutch oven, along with their resting juices. Season with coarse sea salt and black pepper. Sprinkle with flour, and cook, stirring well, 1 minute.
Deglaze with White Port and red wine, stirring energetically until sauce thickens.
Roughly chop Speck ham.
Return Speck, along with reserved onion, garlic, turnips and carrots to the Dutch oven.
Stir in Beef Broth and whole-grain mustard. Bring to the boil.
Once boiling, cover with the lid, and place Dutch oven in the middle of the hot oven. Cook at 160°C/320°F, 2 hours. After a couple hours, stir in Quince Paste, and cook, a further 15 minutes, atr 160°C/320°F. (If the venison is not fork tender yet, you can add a bit of water, and cook a tad longer.)
Serve Venison Stew hot, onto Parmesan Polenta, Cheddar Parsnip Mash or Bay Leaf Kūmara Mash.
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biologyfiction · 4 months
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