Hunting and harvesting deer for food is a common practice among local and state deer hunters. Louisiana hunters are well aware of the rules and regulations of six deer per season and one per day of the appropriate gender when it comes to hunting deer. Annual deer limits are three-antlered deer and three antlerless deer per season during deer season, with the requirement of all downed deer being tagged and reported. The benefits of stocking the freezer with healthy, delicious venison make the hunt worthwhile.
Venison is a lean, healthy meat that is high in protein, vitamins (including potassium, phosphorus, B6, B12, thiamin and zinc) and minerals, and the Omega-3 contained in it is five times higher than that in beef. Additionally, it has no carbs and is low in sodium, making it more nutritious than beef, and it contains fewer calories than chicken. Deer meat is a perfect choice for people who have heart disease or for those who want lower cholesterol and saturated fat protein options.
Studies have shown that the conjugated linoleic acids found in deer meat have potential anti- cancer benefits. This is the same family of acids found in ruminant dairy products and meat – another reason to consume and enjoy venison.
Be aware that venison can contain diseases that transmits to humans with consumption and should be inspected before cooking – but don’t overcook it to kill the contaminants. Due to the leanness of the meat, it dries out quickly.
Bagging just two deer each season can potentially ensure enough food for the entire year and the cooking possibilities are endless. When it comes to cooking venison, some cooks like to soak or marinate the meat in buttermilk to tenderize it before cooking it. Many recipes recommend adding more fat content such as bacon or oil due to its low-fat content, while some folks add nothing, preferring it just as it comes. Burgers, deer jerky, steaks, chili (and other dishes for which venison can be substituted for beef) can be cooked and enjoyed, and venison makes a tasty soup. You can even cook the bones to make bone broth.
A trending favorite today is deer sausage, particularly sausages to which pineapple, jalapeno peppers and such are added. Deer meat can also be fried, roasted on the grill and baked in the oven, or just enjoyed wrapped in flour and fried as good, tasty fry meat. The backstrap never fails in flavor and the recipes are far reaching, only limited by the cook’s imagination.
For those who dislike the gamey taste of deer meat, soaking it in water overnight in the refrigerator or in a salt or vinegar solution can help. Some hunters add the deer meat immediately to ice water and soak it for 12-24 hours, draining the water periodically and adding ice as needed to improve the taste. Others continue the process for 5-7 days. Some hunters prefer using vinegar or salt solutions to soak the meat in refrigerated conditions. Recommended vinegar solutions are one cup of vinegar per quart of cold water, using enough solution to cover the game completely. Recommended salt solutions are one tablespoon of salt per quart of cold water. Using a marinade to baste the meat while it is cooking can also decrease strong game tastes.
As the hunting season for deer grows short and the days continue to grow longer, there will be more opportunities to cook and enjoy the wares of your efforts. A nice cast iron skillet, a seasoned flour coating and a little time are all that’s required. If you like some heat with your meat, the following venison recipe may add a little spice and warmth to the winter days ahead.
Cajun Venison Backstrap:
Ingredients:
1 backstrap
2 TB olive oil
1 tsp Cajun seasoning of your choice
Directions:
Mix oil and seasoning.
Preheat grill or oven (350 degrees). Baste meat on all sides with seasoning/oil mix.
Cook on grill until internal temp reaches 127 degrees or in oven until done.
Slice and serve.
