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Every person should take this course. After my wife experienced a break-in while I was overseas, I needed to find a course like this- informative and organized. Anyone can learn these techniques from the experts. Thanks so much!
I have always believed that a man should never stop learning. I am always on the lookout for new places to learn from, that I know I can trust. NSRI has been worth it since Day 1! Every time they release new content, I am the first one there to check it out. I can’t see myself living without this!
The Steel River products are a must have for sure. I’ve used them at the range, boating, camping, you name it. When they say everyday use, they weren’t kidding. It’s lightweight and always by my side.
Thanks the only way I have ever had it was in the woods fresh with a llooonnggg vat if oil. Fry it up and eat. That was in 82 too long to admit really lol. I can’t hunt any more but I have friends. Will try this one out.
Venison is far better for you. I grew in IA where theres an abundance of both but Venison has far less impurities and by products than what farm raised beef does. Y daughter used to have problems with her immunodeficiency system, and we learned to rely on venison for this very reason.
I have an even better recipe! My aunt used to fix it, whenever my son, or one of my grandsons would kill a deer. Or if a fried killed one, & gave her some of it. She would take the meat, cut into sandwich size pieces, roll them in flour, then place in hot oil in a frying pan, & let them cook until done. While they were frying, she would slice up an onion, & put them in, & let them cook with the meat. She would let the meat brown, & take them out, & put on a paper towel to drain some of the grease off. Then when done cooking all of the meat, she’d take a little more flour, & put it in the grease, & make gravy. Then when that was done, make mashed potatoes to go with. a little gravy on the taters, a little on the meat, & out of this world yumminess! And, you couldn’t tell that you were eating wild game meat either. I don’t know if the onions killed the taste, or what, but it sure was good!
This is the recipe I used the last time I fixed venison. The night before, if doing a roast liberally inject the meat with Dale’s reduced sodium seasoning mix, then brush the outside as well. Place in a zippered bag and place in the refrigerator overnight. If doing chunk meat, just place the meat in the zippered bag and add about ¼ cup of the Dale’s mix to the bag shake well to cover all chunks and place in refrigerator overnight
The next day remove the meat from the bag and let the meat come to rest at room temperature and pat it dry with paper towels. Mix a dry rub of:
Rub:
• 1 ½ tsp kosher salt
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika
• 1/2 tsp dried oregano leaves
• 1/2 tsp dried thyme
• 1/4 tsp cornstarch
Mix all of the dry ingredients together in a large bowl. Rub the venison roast (or roast chunks) with olive oil and then roll or toss meat into dry ingredients.
Next, in a pressure cooker place a layer of whole baby carrots, whole baby potatoes, course cut celery and course cut sweet Vidalia (or sweet yellow) onion’s. Then place the roast or chunked meat on the top of the other ingredients.
Add 1-2 cups of beef broth into the pressure cooker making sure not to rinse the dry rub off the meat. Place the lid on and cook for 45 minutes. When done remove the meat and vegetables from the pressure cooker and place in a large bowl to rest.
Next in a small bowl add 1 tablespoon of cornstarch to a small amount of cold water or beef broth and stir well. Once well blended pour the mixture into the broth in the pressure cooker and whisk until the broth thickens then pour over the meat and vegetables.
Serve and enjoy!
Sure, Venison is much better for you. So is beef with all of the fat removed. HOWEVER, fat is what gives all meats a great taste and tenderness.
Wild animals all have tougher bodies – meaning they their meat is tougher, more stringy and has a wild taste.
I have been in the restaurant business all my life and, at one time, tried to feature venison. I never had one compliment but, on the other hand, received
many complaints. I removed it from our menu.
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