|Tales of a Ranchers Wife’s daughter gearing up for her first deer hunt|
Hunting season has hit our house in a big way this year. First it starts with me and dove season and then quickly moves on to archery season and now we are looking to the rifle deer season. This year is extra special as our oldest has her first deer hunting coming up in the next few weeks. Hoping to have plenty of pictures to post a great story to go with them in a few weeks!
We have been scouting for a good buck for her and she has a few picked out that she wants to go after. So in honor of her upcoming hunt I’m sharing my recipe for Venison Stew which I am hoping to be able to make often this winter.
I love nothing better than being able to open my freezer and pull out a package of venison to cook up, done right venison is tender, flavorful and can be used in a wide variety of recipes. Pretty much if a recipe calls for beef you can replace it with equal amounts of venison. The only thing to remember is that venison has very little fat so if you use it in a ground form it will not shrink down like ground beef.
Thanks Jennifer! I’m ready to pull out a venison roast from the freezer and make this in my cast iron dutch oven for our Monday Hunk of Meat Monday supper. This is being linked up with my Indiana sister, my fond name for…Beyer Beware for her fantastic Hunk of Meat Monday linky party. I’m looking for 3 more readers that would like to blog about wild game they enjoy preparing for future blog posts in November. Magic Mama of The Magic Farmhouse is sharing a recipe soon and you can be next. I know we have more wild game cooks out there. Come out of the woodwork of blog lurking and share. I need some tips!