Versatile to a degree that is unmatched by any other type of wild game, venison offers a doorway to fine, incredibly varied fare.

Each year millions of hunters enjoy the timeless thrill of getting their deer, and the result is plenty of meat for the family table. Yet it should be remembered that venison is a generic word that can also apply to the meat from many other animals—elk, moose, caribou or any ungulate. My dictionary defines it as “the flesh of an animal of the deer kind.” Keep that in mind as you examine and try these recipes. In virtually every case, any type of venison will work in the recipes, and that consideration, along with the fact that one deer can provide lots of meals, explains why you will find so many recipes devoted to it.

For the hardy pioneers, putting meat on the table meant hunting in rugged terrain, not browsing supermarket shelves. We no longer rely on wild game for sustenance, yet none of the delights of dining on venison have changed. It remains the same healthy, delicious and welcome fare that graced the tables of our forebears. Versatile to a degree that is unmatched by any other type of wild game, venison offers a doorway to fine, incredibly varied fare.

Simple Oven Stew

• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 pounds venison stew meat, cut into 1-inch pieces
• 3-4 tablespoons canola oil
• 4-5 medium potatoes, peeled and cut into chunks
• 4-5 carrots, cut into chunks
• 2 ribs celery, cut into chunks
• 1 package onion soup mix
• 3 cups water

Mix flour, salt and pepper in a paper bag. Add venison and shake well. Brown meat in oil and place in a large casserole. Add potatoes, carrots, celery, soup and water. Cover and cook at 325 degrees for 2 hours or until meat and vegetables are tender.

From Field to Feast, The Remington Cookbook

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