For many rural families venison is a staple, especially during the winter months. Venison is a very versatile, low-fat meat which can be prepared in numerous ways. Folks who haven’t immediately liked venison usually just haven’t eaten it when prepared correctly. Here are some helpful tips.

• A fresh kill is essential. This is a no-brainer.
• Following evisceration the deer should be bled as thoroughly as possible prior to butchering.
• Butchered deer should be clearly labeled with its processing date and the type of cut (ground, roast, steaks, ribs, etc.) and either cooked immediately or frozen.
• Venison is best cooked slowly at a low heat. Since venison is a naturally low-fat meat it’s advisable to keep some olive oil handy to prevent drying.
• Marinades such as teriyaki, Italian dressing and “Buffalo” style sauces, condiments (barbeque or Worcestershire sauce, salsas, dry rubs, etc.) or strong herbs and vegetables are great for minimizing any “gamey” taste.

I’ve only had this once, and it was only one ounce of meat at a fondue restaurant, but I’d definitely try it again. Delicious and rich, with a flavour I’d never tasted before that I could only describe as “gamey”. I’ll have to take my friend up on his offer for a few steaks the next time he comes back from hunting!

I like venison especially with a black currant sauce.