Category: Recipes

Deer Hunting Benefits: Healthy Meat

By GrowingDeer,

I really enjoy antlers. I think this is natural. The number of antlers painted on caves, cliffs, etc., around the world seems to support that man has always enjoyed antlers!

It’s important to remember that the meat and not the antlers is what sustained those folks that drew antlers on the caves and cliffs 1,000’s of years ago. My family consumes 10+ deer a year – mainly does. My entire family helps in the process of obtaining and preparing venison. Both of my daughters, Raleigh and Rae (ages 14 and 11) hunt. Tracy, my wife, helps process the venison.

Dr. Grant Woods cutting up a deer to make venison meat

My family hunts, processes and consumes 10+ deer a year – mainly does.

We skin, debone, trim off all connective tissue, remove lymph nodes, etc., and then use a vacuum sealer to package the meat before placing it in the freezer.

IF you have any doubt about the quality of venison, the Mayo Clinic says…

“In general, wild game is leaner than domesticated animals, because animals in the wild are typically more active. In comparison to lean cuts of beef and pork, game meat has about one-third fewer calories (game birds have about half the calories) and quite a bit less saturated and total fat. Cholesterol for wild and domestic meat ranges from 50 to 75 milligrams for a 3-ounce serving — with wild game tending to be in the lower end of the range.”

I enjoy improving the habitat on my farm and helping others improve their wildlife habitat and hunting by sharing tips and techniques on GrowingDeer.tv. I really enjoy antlers and managing to allow bucks to live to maturity and express most of their antler growth potential.

Even during prime hunting I rarely pass a doe unless there’s plenty of venison in our freezer as the real reason I hunt is to provide for my family while enjoying and partaking in Creation through an activity that’s as old as the drawings on caves and cliffs around the world.

What’s in your freezer?

Growing Deer together,

Grant

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Venison Pozole

By GrowingDeer,

Ingredients:

2 15 to 16 ounce cans hominy, drained
3 10 ounce cans green enchilada sauce
2 15 ounce cans chicken broth
1 large onion, chopped
3 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 pound boneless venison roast
2 to 4 strips uncooked bacon
1 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Serve with: warm flour tortillas and salsa

Directions:

Mix all ingredients except venison, bacon, cilantro, lime juice, tortillas and salsa in a 4 quart or larger slow cooker.
Add venison that has been wrapped in bacon strips; spoon hominy mixture over top.
Cover and cook on low 7 to 9 hours or until venison is tender.
Remove venison to a cutting board.
Stir cilantro and lime juice into mixture in slow cooker.
Shred venison in bite size pieces; return to slow cooker.

To serve: Ladle into soup bowls. Serve with or rolled up in, flour tortillas. Accompany with salsa.

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Grant’s Favorite Wild Turkey Recipe

By GrowingDeer,

Ingredients:

3 10 ounce cans green enchilada sauce
15 – 30 ounces chicken broth (enough to cover turkey breast)
1 large onion, chopped
3 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 turkey breast (2 lbs or larger)
2 to 3 strips uncooked bacon
1 cup chopped fresh cilantro (optional; to taste)
2 tablespoons fresh lime juice
Warm flour tortillas, optional
Salsa, optional

Directions:
Mix all ingredients except turkey, uncooked bacon, cilantro, lime juice, tortillas and salsa in a 4 quart or larger slow cooker.
Add turkey wrapped in bacon strips.
Cover and cook on low 7 to 9 hours or until turkey is tender.
Remove turkey to a cutting board.
Stir cilantro and lime juice into mixture in slow cooker.
Shred turkey in bite size pieces; return to slow cooker.
Can be served as a soup/stew
OR
Use a slotted spoon to separate meat from liquid and serve burrito/taco style rolled up in flour tortillas with your choice of toppings: cheese, sour cream, shredded lettuce, or salsa.

Note: If you choose to use the meat for a burrito/taco the remaining liquid makes a base for Mexican soup!

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New Years Squirrel & Dumplings

By GrowingDeer,

Ingredients:

4 squirrels (skinned and cleaned)
3 or 4 15 oz. cans chicken broth
1/2 tsp. chopped garlic
1 medium onion, chopped
2 Tbs. butter
1 carrot, chopped & diced
1 stalk celery, chopped & diced
Salt & Pepper to taste

Dumpling Ingredients:

One package Anne’s Frozen Dumplings

OR

1 package egg noodles

OR

Make your own using this recipe:

3 cups flour, double sifted
¾ tsp. baking soda
¾ tsp. salt
4 ½  Tbs. shortening
1 cup milk

Instructions:

Cook the squirrels, garlic, onion, carrot, celery, butter, with chicken broth and water (if needed to cover the squirrels) in a slow cooker on low for 8 hours. Remove the squirrels from the broth mixture. When cool enough to touch separate the meat from the bones. Transfer broth mixture to a large pot on the stove and bring to a low, gentle boil/simmer. Add the noodles and cook as directed on the package. Sometimes you will not use a whole package if your broth has cooked down. Use your best judgment in how much of the noodles to add. Once noodles have softened add the squirrel meat and enjoy!

If you don’t have a slow cooker then cook the squirrels with the ingredients noted above in a large pot on the stove. Bring the squirrels to a boil then reduce the heat and cook on low for about 1 ½ hours. Remove the squirrels from the broth mixture, let them cool, then separate meat from the bones. Bring the broth mixture back to a low, gentle boil/simmer.  Cook as directed above.

Dumpling Instructions:

In a bowl mix together the flour, baking soda, and salt together. Cut the shortening into the flour mixture using a pastry blender (or a fork or your fingers – whatever you have available) until it looks like small peas.

Slowly add the milk to the flour mixture, about ¼ cup of milk at a time. Stir the milk into the flour before adding more. Stir until a ball of dough forms (you may not need all the milk – use your judgment). Do not over-mix. Roll the dough out on a floured surface with a rolling pin until the dough is about ¼ inch. Cut the dough into rectangles that are about 1 inch by 3 inch in size. Set aside on wax paper for about 30 minutes to “firm up.” Add dumplings to recipe as noted above. Reduce the heat and continue cooking for 10-15 minutes until dumplings are tender. Do not stir dumplings – you might gently tilt the pan to keep them from sticking but it is better to let the gentle boil keep them moving.

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