Yesterday was the first day of deer season, and yet, here in South Texas, we’re still having days with temperatures that reach into the 90’s, It’s comforting to know that I can open the freezer, grab some cooked venison, and go from there to prepare any number of tasty dishes for my family with little effort and not much strain on the a/c. This is another great recipe that uses “Cook-All-Day” meat. In this particular case, I used a combination of wild pork and venison which was conveniently packaged up in a 1½ lb, carefully labeled and dated freezer bag, cooked and ready to reheat.
During cooler weather, I planned ahead by cooking up 10-15 pounds of sinewy bits of neck meat, shanks and rib meat in my turkey roaster. With a little bit of added stock, liberal amounts of salt, pepper, and garlic, and some added fat (pork in this case) I cooked it up for several hours in a 300° oven. The result was delicious, fall-apart bits of meat that would otherwise have been discarded by deerslayers who don’t know any better.
Venison (or Wild Pork, Nilgai, or Elk) Stroganoff
2-3 tbsp. butter
½ medium onion, chopped
24 oz. sliced crimini mushrooms
2 large cloves of garlic
a little red wine (plus extra for drinking)
a liberal splash of Worcestershire sauce
½ cup full fat plain Greek yogurt
1 ½ lbs. cooked venison (or pork, elk, or nilgai)
salt, to taste
a few gratings of fresh nutmeg
In a cast iron skillet, melt butter and saute onions.
Add mushrooms. Allow to render out liquid. Pour in a glug of wine. (Maybe ¼ cup) and a splash of Worcestershire sauce.
fold into mushroom mixture. This will allow the yogurt to blend more easily into the onion and mushroom mixture. Stir gently until combined.
Add chopped meat.
Heat through. Serve over noodles. Serve with green beans w/ sauteed onions and bacon and a splash of balsamic vinegar.
A decent meal.