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Here's advice I give to those learning to cook deer meat:

"Enjoy the deer meat, it is the meat of kings. It is the healthiest, cleanest most dietetic protein outside of seafood that can be had….that is why my wife and I are serious about it.

First, understand that venison is without fat, so it cannot be aged as long as beef, or it will dry out. Thus is will be a tad tougher, and bloodier, but the flavor is there.

CUBE STEAK: Thaw it and leave it in the fridge to bleed a bit. Chop it into finger pieces. Marinate in: a shot of red wine, shot of olive oil, garlic powder, pepper, soy sauce and Worcestershire sauce. Corn meal and fry, or saute without flour in butter.

ROAST: Bleed in salt water for a day or two in the fridge, two tablespoons of sea salt or more will do. Use a deep roaster, or crock pot, and add water to one third the height of the roast…..add garlic, salt and pepper. Roast at 275 overnight until the meat is about to fall off the bone, and then toss the water…..pick the meat off the bone, and watch out for bone shards… very careful…..put cleaned meat in the drained pan and add less water , shot of wine, boullion cubes and veggies.

BURGER: Has 3% sirloin fat added….I season with garlic powder, oregano, sea salt and pepper. They dry out quickly, be careful.

FILET: Cut the filets into four inch sections, about the length of a hot dog, so they will bleed in sea salt water better. Five hours before you coke them, marinate them in red wine, and add a shot of olive oil, garlic, pepper, Italian seasoning, mint, Soy and Worcestershire. I like to butter saute the filets scallopine…you can also wrap them in bacon and throw them on the grill. Serve with any berry sauce."