Anyone have any good ways of cooking it. I could get a book but just wanted to see how bodybuilders cook it. Thanks guys
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Venison
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I eat Venison. Its pretty much a red meat similar to beef but with its own flavor. And i say that to say, it depends on the cut and/or section it came from. My thought is to cook similar to beef. I make stews and chili out of it. Braise the tougher cuts and add to noodle dishes. Grill off steaks and serve with roasted asparagus. Save the fat and use to sautee veggies.
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i love the idea of it and i've known a few hunters who have given me some, but i havent had a enough to have developed recipes, ect. why dont you keep us posted. if you come up with anything worth while, let us know!!if you are new to the board, please take a minute to read the rules...CLICK HERE
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