Deer Stew meat with Gravy, It wasn't something I ever cooked before the other day. I have worked with deer sausage and deer ground beef, they are easy enough, you can add them to spaghetti, or anywhere you would add ground beef, or pork sausage, But I never worked with any other cuts of venison, so I did some research, read everything Pinterest had on the subject, and appealed to my facebook friends for intel, and finally came up with a prize winning plan.
The Plantationites had no idea they were eating deer meat. I fed all of us and sent some to mom and dad for their supper too and not a one of them except Traci who as here when I cooked it knew it was deer stew meat.
I read of two different methods for taking the wild gamey taste out of the meat, and my facebook advisors offered up the same two remedies for taking away the gamy taste.
The first was soaking it in vinegar and salt over night, then rinsing well and proceed to cook.
The second was to soak it in milk, or buttermilk over night rinse well and proceed to cook.
My method was a combination of the two, and next time I cook a cut of deer meat that isn't ground I will use this same method because it was awesome.
So here is the recipe I used for deer meat and gravy over mashed potatoes.
I have no mashed potato recipe to share because on the day that I cooked this meal I was pressed for time and cheated on the potatoes. I went to bojangles and ordered 2 picnic sized mashed potatoes to use for spooning my venison and gravy over. So, do that, or look for a mashed potato recipe somewhere else because I don't have a recipe for that to offer up today.
But, as I was saying.. here is the venison and gravy recipe I think anyone would enjoy..
***note before we get to the recipe***
Venison, or deer is a very lean meat so you will want to add some fat source. Trust me, it needs it. I used a tbsp of bacon grease but you can use any fat source you have available, such as coconut oil, olive oil, butter, lard, veggie oil. I can't really tell you what adding a fat source to the venison does to it, but its much like cooking beans, or greens, it just needs that extra something. So just do it!!!
So without further ado... Here is what you came here for..
Deer (venison) and gravy
Serve with rice, noodles, or mashed potatoes
Prep (day before cooking)
1 package deer stew meat
enough whole milk or buttermilk to completely cover meat
1 1/2 tbsp salt (i used pink himalayan salt)
add all ingredients to dish stir to mix and coat well and put in fridge overnight (mine sat in fridge in the salty milk bath for 28 hours)
after soaking put in collander and rinse very well in cold water atleast 6 minutes tossing and stirring around meat to assure you have rinsed every piece well.
1 package deer stew meat
1 tbsp soy sauce
salt to taste
pepper to taste
garlic powder to taste
1 can cream of mushroom soup
1 1/2 tbsp bacon grease
1/4 cup chicken broth
Mix all ingredients well then transfer to a casserole dish (I used a corningware lidded baking dish, but you can use anything similar in size)
add your lid or cover tightly with tinfoil and put in a 350 degree oven for 3 1/2 hours
Serve over rice, pasta, potatoes, or toast and it is awesome. No one knew it wasn't beef until I told them.
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