Venison Steaks

It’s Venison Chili Time

sales@venisonsteaks.com (Venison Steaks) — Mon, 28 Sep 2009 16:33:08 PDT

Venison Chili is great. You don’t have to worry about having to drain the fat off with lean venison. Here are 2 simple alternatives that you can use for making your Chili. You can use Ground Venison or Venison Stew meat. For those who believe Chili isn’t Chili without chunks of meat use the Stew Meat or cut up a venison chuck roast. This recipe is a starting point for everyone. Some people

How to Cook Venison Roasts

sales@venisonsteaks.com (Venison Steaks) — Wed, 15 Jul 2009 04:33:46 PDT

Dry Roasting of Venison can be done with the following cuts: Hind Leg (Rounds, Eye of Round, Peeled Knuckle, and Sirloin), 8 Rib Rack, Strip Loin, Shortloin, and the Tenderloin. These are the more tender cuts. Less tender cuts such as the Chuck Roast and 4 Rib Shoulder Roast must be cooked with moisture. Roasting is to cook by exposing to direct heat, without moisture, by sealing with

Methods of Cooking and Grilling Deer Meat

sales@venisonsteaks.com (Venison Steaks) — Tue, 07 Apr 2009 07:48:28 PDT

Whether in a fireplace, outdoor grill, roasting in an oven or on a spit, sautéing, frying, steaming, "encased" cooking, in a crust, braising, stewing, poaching - Venison will go from raw to cooked.There are 2 main ways of doing this:Cooking by "sealing" - with browning - retains all the juices and nutritive elements of foods by caramelizing the exterior surface over heat, with or without the

Bur Oaks Venison Cooking Guide

sales@venisonsteaks.com (Venison Steaks) — Tue, 10 Mar 2009 20:29:11 PDT

Bur Oaks Venison dishes are delicious and simple if you follow the guidelines listed below. Venison is mild, with a distinctive flavor and lends itself to a variety of cuisines. Naturally tender and requires no marinating -- it is important to pay close attention to these simple tips.Use this chart as a guide only as pan and grill temperatures vary. The below cooking times are based on a

2009 Resolutions for the 2 and 4-Legged Family Members!

sales@venisonsteaks.com (Venison Steaks) — Mon, 05 Jan 2009 18:34:30 PST

2009 Resolutions for the 2 and 4-Legged Family Members!Christmas 2008 has passed and the New Year, 2009, is upon us. It is the time of making promises, especially when it comes to achieving a healthier weight and better eating in general. With Red Deer venison you can help keep those Resolutions. It is 96-98% lean and has been raised without antibiotics, no added hormones, no tranquilizers, and

Holiday Sales, Gifts, and Shipping:

sales@venisonsteaks.com (Venison Steaks) — Wed, 03 Dec 2008 18:53:51 PST

We just finished the Harvest and here it is - the Holidays are upon us. Select items are being sale priced as a Thank You to our great customers. Our 8 Rib Frenched Racks are exquisite. If you are looking at a special gift or something special to serve, this would be a terrific choice. Also, for gifts or to serve, look at the Round Roasts, Sirloin Roasts, Peeled Knuckles (Sirloin Tip Roasts), or

Farmers always complain.

sales@venisonsteaks.com (Venison Steaks) — Sat, 25 Oct 2008 15:55:40 PDT

The rain either doesn't come or comes too much, it's either too hot or too cold, etc. But this year has truly been one for the record books. Most every farmer has been able to find something to complain about just about all growing season.First we had record rains and flooding this spring, so it was very late getting crops in. The ones who got their corn in early lost large areas with the

Sounds of the Season

sales@venisonsteaks.com (Venison Steaks) — Wed, 22 Oct 2008 19:53:22 PDT

In most locales it's the leaves falling and blowing around into piles, the winds from the south that suddenly turn to the Northwest, the many flocks of birds gathering up and heading south some so close you can hear their wings, while others so high only the faint sound of one talking to the other.Here at Bur Oaks it's all of the above along with the sound of the Red Deer Stags "Roaring". Yes, it