Ask MetaFilter questions tagged with venison

Mmmm...(fake) deer...

starbaby — Wed, 25 Mar 2009 11:51:46 -0800

Is it possible to make meat substitute taste like fried venison? I'm from the south, and deer was a winter staple in my childhood. My father would slice it about a 1/4"-1/2" thick, batter it in flour, salt, garlic salt, and pepper, and fry it in a skillet in vegetable oil.

I would like to reproduce this wonderful taste without using meat. Most people recommend that when cooking with tofu (or other meat substitutes), you simply get the fake meat the right consistency and cook it as you normally would meat; it will absorb the flavors of the seasoning and taste similar.

However, I am not looking for the taste of the seasonings; I'm looking for the taste that is inherently missing inside the tofu. Clearly battering tofu in salt, garlic salt, pepper and flour will just make it taste like those things. Someone recommended worcestershire sauce, but I do not have any without anchovies in it.

I am coming up short when I look for recipes. This seems to be an elusive phantom idea among vegetarians.

Do you know how to make fake meat (any kind, I'm not limited to just tofu) taste like venison?

Thanks in advance.

Do you have any personal recipe recommendations for hamburger?

ArgentCorvid — Wed, 03 Dec 2008 20:20:53 -0800

Can you help me come up with a recipe plan to use up this glut of hamburger that I have? I went deer hunting this year, and had good luck. This is great and all, but now I have ~30 lbs of ground venison (in addition to the steaks/roasts).

I'm looking for personal, specific recipe ideas/recommendations that you have featuring ground beef/venison so I can use all this up throughout the year. I will undoubtedly be making some into good-old-fashioned burgers and chili, but I would like some ideas to break it up a little.

Yes, there are plenty of recipes on the web, but this is MetaFilter after all.

The meat is vacuum packed and stored in a deep freeze, so safe storage through the year isn't much of a concern. Also, we mixed in a small amount of pork with some of it, so that it wouldn't be TOO lean.

You deserve a buck today! Twelve Pointer Steakhouse! Thank you, drive thru!

ZachsMind — Sat, 30 Jun 2007 17:58:02 -0800

Why is there no such thing in the US as a successful national fast food franchise for venison? ...or for that matter, other kinds of meat besides the obvious standbys of beef, chicken, fish, and the like? There's even a "Souper Salad" for All You Can Eat vegetarians, but what about mutton, or alligator, or ostrich? Mostly vension though. I'm most interested in the moment why there's not a successful national venison franchise.

How to cook venison?

Gooney — Tue, 22 Nov 2005 11:08:43 -0800

Does anyone have some cooking tips for Venison? I've never eaten or cooked it before...but last evening, my neighbor came over with venison for us to cook from his hunting trip. I have no idea where to start to make it a good meal. I have heard that venison can be very lean....any ideas?