10. Add the meat and veggies back to the oven and pour the broth 11. Cover the oven and cook for 2-3 hours. 12. Voila! Your ...

Here are five wild turkey or venison recipes from the University of Kentucky Cooperative Extension Service that you can try ...

Preheat the oven to 150C/300F/Gas 2 ... In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes ...

Preheat the oven to 150°C/Gas Mark 2. Drain the meat, reserving the marinade, and pat dry with kitchen paper. Tip the flour onto a plate and season well. Turn the cubes of venison in the seasoned ...

Modern gun season for deer opens the second Saturday of ... internal temperature of 165 degrees F. In a Dutch oven or large skillet, brown meat, onion, and green pepper in vegetable oil.

We are lucky to have beautiful venison meat dropped off to us from local hunters ... cooked through and golden on the outside. Preheat oven to 180C. Put the carrots into a roasting pan and toss ...

Place the pan in the oven for 6-8 minutes, or until the venison is cooked, but still pink inside (alternatively cook for longer if you prefer your meat less pink). Remove the meat from the pan and ...

It comes from deer that roam happily in their clean green pastures in Hawke’s Bay. And the crayfish that freely wander our sea floors would have some cooks arguing its flesh is not meat.

There are plenty of cuts to be made from shooting a deer, from shoulder roasts to hams, ground meat and sausage, the prized backstrap, and more. If you’ve never had well-prepared venison ...