The primary time I ever cooked venison I used to be 11 years outdated, and my information of cooking something was minimal. A piece of butter was tossed right into a scorching frying pan, then thinly sliced, seasoned backstrap had been added into the melted butter.
As soon as cooked on either side, the meat was transferred to a slice of plain white bread. Stack it up, and one other piece of bread was positioned on high. It was the best recipe, and actually not one thing I might doubtless ever recreate – however I can nonetheless keep in mind how good it tasted. Was it good due to the story behind the hunt? Perhaps.
Since then I’ve expanded my abilities in the case of cooking venison, and have some tried and true recipes that I’ll proceed to make ceaselessly. Nonetheless, I didn’t get up to now with out some trial and error. I’ve made each mistake within the e-book in the case of cooking deer meat, identical to many others have.
In case you aren’t conversant in cooking venison, there are a number of quite common errors which might be made. The excellent news is, they’re straightforward to repair.
