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Friday, Apr. 29, 2016

Tips for Venison treats

Thursday, October 14, 2010

Here is a venison recipe for your family's enjoyment during this hunting season and some tips for safe, successful preparation.

Many people who are reluctant to eat venison have had bad experiences with improperly handled or prepared meat.

According to the Samuel Roberts Noble Foundation, a quick clean kill of an undisturbed deer yields the best flavor, but this declines in animals that are stressed or run extensively immediately before death.

To ensure best flavor, the meat should be kept clean and dry throughout field dressing, cold storage, aging and butchering. Quick cooling of the carcass to 32-36 degrees is important and proper aging improves the tenderness.

If you got your venison from hunting and want to avoid a strong, gamey taste, try the following suggestions from venison.deerfarmer.com:

* Trim fat from game meats to remove a major source of the wild flavor,

* Soak the meat in salted water, milk, buttermilk or vinegar to remove blood from the flesh,

* Soak meat in marinades containing wine or vinegar and use heavier flavors of soy or garlic in the marinade and preparation, and

* Serve with sweet or spicy sauces as condiments to temper the wild taste.

Here is an easy recipe to try with your venison.

Barbecued Venison


* Approximately 2-3 pounds boneless venison roast,

* 16-ounce bottle of Italian-style salad dressing,

* 2 cups prepared barbecue sauce,

* 2 onions, sliced, and

* 2-3 teaspoons jarred garlic, or garlic powder.


* In a zip-lock gallon bag, place up to 3-pounds of cut-up chunks of defatted venison roast and a 16-ounce bottle of Italian-style salad dressing,

* Mix thoroughly and place bag in a bowl for spill insurance,

* Marinate up to 24 hours (minimum of eight), turning occasionally,

* Place in slow cooker, pouring 1 cup of prepared barbecue sauce over the top. For optional topping, add up to two sliced onions and two or tree teaspoons of jarred chopped garlic (may be mixed with sauce),

* Cook covered on low for 10-12 hours. You may check occasionally to add liquid if need, and

* Serve with remaining barbecue sauce.

Food Safety and Handling Take-Home Tips From Purdue:

* Chill the surface of the carcass down to 40 degrees within 24 hours,

* Remember -- it takes 20 hours at 35 degrees to chill a deer down properly,

* Older deer can be aged one-two weeks if desired, but be sure to maintain proper temperatures of 32 degrees to 36 degrees, and leave the hide on to prevent drying and shrinkage,

* Home refrigerators should be kept at 35 degrees,

* Freezers should be kept at 0 to -10 degrees,

* Meat to be frozen should be packaged so that it will freeze quickly, which will reduce drip loss,

* Meat thaws more slowly than it freezes even at the same temperature differential, and

* Meat should never be thawed at room temperature. It is necessary to plan ahead.

You can call us at the Extension Offices in Clay and Owen counties for more information or to talk about other issues that affect you home and family.

Owen County Office -- 812-829-5020

Clay County Office -- 812-448-9041

There is an Indiana Extension Homemaker Club near you.

Purdue Extension is an affirmative action, equal opportunity institution.