Venison

We eat much more venison than beef. I prefer the taste of venison and since we already own the land on which to hunt, guns and bows with which to hunt, and do our own processing, it's much cheaper (basically just the cost of ammo and vacuum sealer bags).

I rarely cook from a recipe but I basically use it the same dishes in which I would use any other red meat.

Take just about any recipe and use venison instead. I have found that for people who don't like the gamey flavor if you soak the venison in milk for 2-4 hours before cooking it the milk will strip out some of the blood. The blood is what causes the flavor in the meat. Another reason to hang your meat as long as you can before butchering it. I like to hang the meat for about a week on the bone at 45 degrees then debone and let it sit at 45 degrees for another week before I butcher it. Allows for the majority of the blood to leave drain and really makes it tender.

Another alternative I would suggest if you don't hunt for leaner red meat is goat or sheep meat. We raise and butcher our own goats and sheep we no longer eat beef. My entire family and anyone I have ever had taste our meat prefers it to beef. If you have a local farmer or butcher that has access to either Boer or Kiko goats or meat sheep not hair sheep try it and I guarantee you will love it.

Omg....I love this thread. I wish I loved venison. I just don't care for the taste and of course that's because I have had it cooked "all wrong", blah, blah, blah....I really don't like it, but I wish I did.

You guys are awesome with your REAL meat! I love it.