Venison Recipes for Hunters

It’s hunting season, and we expect many of you will be bringing home deer meat for the table. Peterson’s Hunting magazine offers four popular venison recipes that will turn your “fruit of the hunt” into a gourmet meal. Our favorite is the Southwestern Venison Roast cooked dutch-oven style.

Our love for venison is long-standing, according to author Cherie Eby: “In fact, long before chicken, beef, pork and lamb came to define meat, venison was the most readily available source of protein around. And for 50,000 years we’ve been dining on it in one form or another.”

Two dozen other wild game recipes, including Elk Roast, Jagerschnitzel, and Garlic Duck, are found on Hunting’s “Cook Shack” page. If you want to cook venison like a pro, check out “The Art of Cooking Venison” by Executive Chef Albert Wusch (Cache Creek Enterprises). This $12.00 book contains 50 easy-to-prepare recipes, and covers everything from field-dressing deer to professional cooking tips. Here are some of Chef Wusch’s recipes:

Stuffed Loin of Venison with Spinach and Fennel Rack of Venison with Roasted Garlic and Sundried Tomato Venison Chops with Gorgonzola Wrapped in Phyllo Loin of Venison with Brandy Cream and Green Peppercorns Roast Leg of Venison with Garlic and Rosemary Venison Medallions with Green Peppercorn Sauce

So, are you hungry yet?