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	Venison - LocalHarvest
		Elk are sometimes called "Wapiti", a term related to a Shawnee word for "white" (either referring to the white on elk rumps, or the white of elk winter coats).
		Venison taken from either elk or deer is sometimes called cervena.
		Venison chops, grown naturally on the great plains of Kansas, free from hormones and low in fat and cholesterol
	www.localharvest.org /venison.jsp (394 words)

	Venison Recipes: Ohio's favorite venison recipes
		After all of the venison is browned, fully mix in the rest of the coating mixture to the pan.
		While soup is cooking, brown venison in oil and red wine, season with salt and pepper.
		Venison steaks are done when they are completely brown all of the way through.
	www.dnr.state.oh.us /tabid/5679/default.aspx (4195 words)

	Venison Information
		Venison is the term for the meat of deer.
		Venison is lower in calories, cholesterol and fat than common cuts of beef, pork or lamb.
		Venison burgers are typically so lean as to require the addition of fat in the form of bacon, olive oil or cheese, or blending with beef, to achieve parity with hamburger cooking time, mouthfeel and taste.
	www.bookrags.com /wiki/Venison (338 words)

	Venison Processing FAQ
		Venison which is butchered quickly and professionally with a high standard of hygiene and care is comparable to the finest cuts of lean beef - only better and more flavorful - and it has absolutely no gamy or unpleasant taste.
		Venison confit crocked in its own fat and drained is stunningly spectacular with garlic mashed potatoes and sun-dried cranberry sauce, among other things, and the sizzling fat from a side of deer ribs popping and browning over the fire is an almost primal trigger to the hunter's appetite.
		Dry coatings for a venison roast are as good as marinade and in many cases better; try powdered porcini mushrooms and pink peppercorns in seasoned flour, or crushed dried chanterelles and hazelnuts as a crust before roasting.
	members.tripod.com /~BayGourmet/deer.html (4004 words)

	WHFoods: Venison
		Venison is a very good source of protein, while, unlike most meats, it tends to be fairly low in fat, especially saturated fat.
		Venison is a good source of iron, providing 28.2% of the daily value for iron in that same four-ounce serving.
		The riboflavin in venison may be able to help reduce the occurrence of migraine attacks by improving the energy metabolism of the cells of those who suffer from migraine headaches.
	www.whfoods.com /genpage.php?tname=foodspice&dbid=139 (1626 words)

	venison (Site not responding. Last check: )
		Venison is usually obtained by three basic methods: slaughtered by a hunter, given to the consumer by a hunter, or purchased by the consumer.
		Presently, venison is not available to the consumer in Alabama because laws of the state prohibit the retail selling of fresh, wild game and its products.
		Venison can and should be a meat product used, or at least sampled, by all.
	www.aces.edu /dept/extcomm/newspaper/venison.html (684 words)

	Venison 50,000 Years of Good Eating
		There was a time when the word venison could be uttered without someone thinking "exotic." In fact, long before chicken, beef, pork and lamb came to define meat, venison was the most readily available source of protein around.
		And when you consider that venison is naturally lean, low in cholesterol and amenable to many delicious recipes, the least we can do is learn to care for it as we would a fine wine.
		Venison can be cooked in many of the same ways you prepare beef, but because of its leanness it is best suited to moist-cooking methods.
	www.huntingmag.com /cooks_shack/HMvenison_0206/index.html (559 words)

	Venison Cooking
		Modern farmed venison is changing this tradition, allowing chefs to be more adventurous and include farm raised venison in modern cuisine.
		Venison's natural flavor is sweeter than other meats, therefore, sauces developed for beef may be too sweet.
		Venison is a great alternative to beef and a healthier one as well.
	www.pabucks.com /Cooking_Venison.html (1398 words)

	Venison (Site not responding. Last check: )
		Venison can be cooked similarly to beef, and makes a fine substitute in any beef recipe.
		Alternately, a popular marinade for venison is a combination of red wine, olive oil, and seasonings, which is followed up by broiling the meat in its own juices.
		Deer meat is most often referred to as equivalent to venison, although this technically refers to all types of game meat with antlers, including moose, elk, and caribou.
	www.exoticmeats.com /content/venison.html (446 words)

	Missouri Deer Hunting \| Preparing Venison
		Venison is a healthy and delicious meat choice, but the road to a tasty meal requires care in the processing and preparation.
		Aging venison any longer is not necessary, but when stored at 34-40°s° F. for up to 8 days the taste and tenderness of venison cuts can be improved.
		Venison cuts can be used in a variety of dishes, although many people choose to make ground venison out of much of their deer.
	www.mdc.mo.gov /hunt/deer/deer_hunting/venison.htm (3192 words)

	Venison
		Many have had unpleasant experiences with venison served to them by hunters, due perhaps to improper field dressing of the carcass, or to improper handling or butchering of it, or simply to the way it was cooked.
		Venison is high in protein, contains iron, zinc and many of the B vitamins, and is raised naturally, without growth hormones, antibiotics and dyes.
		Unique and versatile, farm-raised venison is available in a wide variety of ways and is a delight whether it is barbecued, roasted or specially prepared as a appetizer or entrée for a more elaborate meal.
	www.hindsite-deer.com /Venison.htm (609 words)

	Ontario Venison - Elk, Deer, Farming, Recipies, Outlets
		The term, venison, is synonymous with meat from all antlered animals - be they fallow deer, red deer, elk, white tail deer, moose, reindeer, etc. Of all the big game meats, the most extreme variation in flavour occurs in venison, depending on the species, the age, and whether the animal was farm-raised or wild.
		In addition, many North Americans have had unpleasant experiences with venison served to them by hunters, due perhaps to improper field dressing of the carcass, or to improper handling or butchering of it, or simply to an unimaginative cook.
		Venison is high in protein, contains iron, zinc and many of the B vitamins, and is raised naturally, without growth hormones, antibiotics and dyes.
	www.ontariovenison.ca (251 words)

	Venison--The All-American Meat
		Cooking with venison is a perfect way to capture and exploit the true American terroir, a French term for the essence of the land expressed in its foods, like that country's domestic cheese or wine.
		"Venison, like other forms of game," he says, "is favored by the gourmet not because it happens to be rare, and in many instances extremely difficult to obtain, but because of its exceptional flavor.
		Meanwhile mix the venison cubes in the remaining lemon juice and marinate in the refrigerator.
	www.westonaprice.org /motherlinda/venison.html (1765 words)

	MDA - Venison Processing in Retail Grocery Stores
		The guidelines were revised in 2002 to address concerns related to the discovery of Chronic Wasting Disease (CWD) in free ranging white tailed deer in both Wisconsin and Illinois.
		By tracking the stores that process wild game through this variance, MDA can assure that venison processing is carried out safely across the state and that controls are in place to reduce the risk of cross contamination.
		Your inspector will have information to share about venison processing such as the guidelines and sanitation requirements, and will be able to assist you in submitting your variance request.
	www.michigan.gov /mda/0,1607,7-125--83706--,00.html (873 words)

	Venison News
		Food pantries across the state will have plenty of venison on hand for the next year, after deer hunters donated 11,485 deer to a program that distributes the meat to help feed the hungry.
		Farmers donate venison to help feed hungry Virginians STAUNTON-Virginia farmers are often hunters and have been strong supporters of Hunters for the Hungry in the past.
		Hunters who want to donate venison to their local food shelf need to abide by a couple of simple regulations, said John Buck of the Vermont Fish and Wildlife Department.
	www.topix.net /food/venison (628 words)

	VenisonRecipes
		Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red.
		Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides.
		When the venison, pork and hot water are well mixed, add spices and honey to mixture and mix in well.
	internationalhunters.homestead.com /VenisonRecipes.html (1232 words)

	The Sweet Taste of Success: Minnesota Conservation Volunteer: Minnesota DNR
		Venison can be one of the most succulent, delectable dishes you set on the holiday table.
		Prepared correctly, a slice of venison should drip with juice, yield to a butter knife, and taste sweet on the tongue.
		And the cuts of both animals are similar: A sirloin of venison is a steak that comes from the lower back of the animal, as does beef sirloin.
	www.dnr.state.mn.us /volunteer/novdec99/venison.html (2253 words)

	Elegant Venison
		Venison chops, cut from the backbone and which contain the tenderloin and/or the backstrap are one of the finest cuts of meat you can find.
		The venison that I was served was glorious.
		What I didn't know about the venison I was served, was that a few of these old Greene County Scots and Frenchmen would occasionally ease out to the woods and harvest a deer in the quiet of the early evening.
	www.huntinfo.com /webster.htm (1963 words)

	Venison
		Homemade or bottled barbecue sauce (or other glazes) may be brushed on venison during last 10 to 20 minutes of grilling time.
		Leave venison in its original wrapping, over-wrap with foil to keep meat juices from contaminating other food, and store in the coldest part of the refrigerator.
		Ground venison keeps for two to three months; stew meat for three to four months; roasts and steaks for six months.
	www.pccnaturalmarkets.com /health/Food_Guide/Venison.htm (1041 words)

	Venison Recipes like Amish Venison Boloney Recipe, Barbecue Venison Chops Recipe, Barbecued Venison Ribs Recipe, (Site not responding. Last check: )
		Ingredients: thin strips of venison, oil, salt and pepper, to your taste., brown sugar, butter...
		Ingredients: venison or elk brisket, vinegar, liquid smoke, A little oil, Salt and pepper...
		Ingredients: venison, cubed or sliced loin, Worcestershire sauce, mustard, Flour, Salt and pepper...
	www.cdkitchen.com /recipes/cat/474/0.shtml (696 words)

	Venison Recipes - Game Meats - All Recipes
		This no-hassle roast is made by covering venison with apples and sliced onions then cooking it in the slow cooker.
		I made this recipe to take the gamey flavor out of venison steaks, but it works great for any type of steaks or even for homemade chicken strips.
		Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside.
	allrecipes.com /Recipes/Meat-and-Poultry/Game-Meats/Venison/Main.aspx (408 words)

	Venison
		Place the sides of venison inside down on a table and quarter by cutting between the last two ribs to insure easy handling.
		Freezing is probably the most popular method of preserving venison whether you cut it and package it yourself or have it done professionally.
		Deerburger can be prepared by grinding fresh beef fat with the venison in the proportion of 2 pounds of fat to 10 pounds of venison.
	www.i4at.org /lib2/venison.htm (1218 words)

	Enjoying the Harvest
		Before the shot-The quality of the venison may be affected by the sex and age of the deer you take and what it had been eating.
		Intact pieces of venison are less of a problem and the best choice for those who do not like their venison well done.
		To be safe, it is recommended that venison be cooked to an internal temperature of 160 degrees.
	mdc.mo.gov /conmag/1998/10/40.htm (1755 words)

	Haunch of Venison
		Haunch of Venison Zürich presents an exhibition of later works from legendary US artists Ed and Nancy Kienholz, including '76 J.C.s Led the Big Charade', alongside a series of new lenticular works from Nancy Kienholz.
		Haunch of Venison are delighted to announce that two gallery artists - Zarina Bhimji and Nathan Coley - have been shortlisted for this year's Turner Prize, to be held at Tate Liverpool.
		Haunch of Venison and Jamie Shovlin will present a unique performance by legendary experimental noise band Lustfaust and Berlin electronica band Schneider TM to launch Haunch of Vension Berlin on Thursday 13 September at 21.00hrs.
	www.haunchofvenison.com (355 words)

	More Recipes Like Venison Salisbury Steak - All Recipes
		Cubed venison is marinated in an easy blend of teriyaki sauce and garlic, coated with a Creole seasoning mixture, and pan-fried to perfection.
		Venison steaks are simmered in onion mushroom gravy.
		Breaded venison cutlets are first browned on the stove, then baked in the oven with sherry!
	www.allrecipes.com /Recipe/Venison-Salisbury-Steak/MoreRecipesLikeThis.aspx (346 words)

	Venison Recipes
		As you can see, we not only make sure that our venison recipes are uncomplicated, but we provide pictures for every venison recipe so you can actually see how it is made.
		I have five daughters and am slowly introducing venison to them.
		Venison Buffalo Chips lightly browned in a little oil.
	www.best-venison.com /venison-recipes.html (487 words)

	National Center for Home Food Preservation \| Seasonal Tips
		Venison may be cut within 24 hours after the kill and still be acceptable for aging.
		Venison roasts and steaks can be stored up to 6-12 months at this temperature.
		The key to cooking venison and to making it tender, moist and delicious is understanding that it has very little fat or fat cover.
	www.uga.edu /nchfp/tips/fall/venison.html (941 words)

	Dave's Recipes. Meat Page 2. Venison Dishes.
		Venison is probably one of the tastiest meats on the planet.
		Curries and stews are extremely tasty when made with venison.
		This reputation is primarily based on poor hunting skills: if the animal is not killed on the first shot, the more stress it is under, and the more adrenalin it releases into its tissue.
	www.angelfire.com /home/davesrecipes/venisondishespg2.html (895 words)

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