Simple Venison Prep and Recipes Create the Best Table Fare
By: Lynn Burkhead
You don't need to be an Iron Chef to cook great venison; sometimes all a person needs is good meat care, a little salt and pepper, and a hot grill to serve up a world-class meal
Like nearly every other deer hunter I know in my home state of Texas, I dream of big buck antlers gracing my wall.
You know, big antlers that were procured from a hunting session where the sudden flash of headbones winding across a mesquite flat, a prickly-pear-choked sendero or an acorn studded river bottom sends the hunter's adrenaline to redline levels, all as legal shooting light finally arrives on a frosty November or December dawn.
But if the truth is known, I also dream about an ample supply of venison backstraps, steaks and sausage links sizzling on my backyard grill over the months that follow a deer season.
And not just in the middle of the spring and summer, mind you.
In fact, just recently, my youngest son got the meat grinder out, ground up some venison in the freezer and fired up the grill out on the back deck.
Grilled venison burgers ... in the month of December as the arrival of the New Year approaches.
The real point here is if my hunting license is still filled with unused tags by late December, my attention will quickly turn.
And that's to the pursuit of a trophy of another kind before the sun sets on another year of deer hunting.
And that's the art of filling the freezer, or making meat as the saying goes, to secure some fine eating for several months to come.
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