Now I am not going to tell you that I am a hunter. Well, I am not. Neither is my husband. In fact, the only time he went duck hunting he came home heart broken because he had killed a meadowlark. So, we both agreed to just enjoy the bounties that our friends and family would provide to us.
Luckily, I work with one if the smartest and prettiest hunters ever! She works by day as a meteorologists on News9 but during deer season you will find her in a tree stand. Recently, I spoke with Lacey Swope about her love of hunting and how she got started.
When most of us were at the mall as teenagers, Lacey was with her family hunting. From early on her Daddy taught her how to respect the deer and what they provided. I found it fascinating that her family raises the grain to feed the deer throughout the year. Not just deer stands filled with corn. They GROW their own deer food. Now that is dedication! Hunting is not just a seasonal thing on their lease. It is a sacred experience from the beginning till the end when they kill a deer. They always stop to pray over the doe or buck. She was very mindful to explain to me the etiquette of hunting. There are many rules and Lacey knows them all….
So, here are some of my recipes that I love to cook whenever I can get my hands on some venison!
Easy Jerky
1 venison roast or beef rump roast
1/2 cup teriyaki sauce
2 tablespoon Worcestershire sauce
1 teaspoon onion powder
2 tablespoon liquid smoke
Cavender’s Seasoning Blend
Cut your roast in long 1/4 inch strips. In a large bowl whisk together the teriyaki sauce, worscestershire sauce, onion powder, and liquid smoke. Add in the sliced meat and toss. Place in a ziploc bag and allow it to marinate for at least 6 hours.
To make the jerky:
Place meat on dehydrator trays and sprinkle with Cavender’s Seasoning Blend and cook at 160 degrees for 4-6 hours. Cook till jerky is tender yet tough. Store in ziploc bags.
Cabin Chili
2 pounds ground venison
1 onion, chopped
1 package Ski Cabin Chili MIx (Braum’s Fresh Market)
1 box beef broth (about 3 cups)
1 cup water
1 can diced tomatoes
2 tablespoon brown sugar
1 tablespoon garlic salt
3 tablespoons masa
grated cheddar cheese
chopped red onion
sour cream
To prepare the beans: Soak the beans in the mix overnight in a large bowl of water or cheat by placing beans in a microwave safe bowl. Fill with water and then seal with plastic wrap and microwave on HIGH for 13 minutes.
In a large saucepan, sauté the onion and venison till tender. Add the seasoning packet, beef broth, water, diced tomatoes, brown sugar and garlic salt. Stir in the soaked beans and simmer the chili on medium heat for one hour covered. Before serving add in 3 tablespoons of masa to thicken the chili. Serve with cheese, chopped onions and sour cream.