Everyone who hunts deer and processes their own meat has a way of doing it they believe is the best, and for them it usually is. But there’s nothing wrong with considering another way and, possibly, learning something to use at your camp or home.
Scott Rea is a father and butcher from St. John’s, a large suburb of Worcester, England. He figured showing his butchering techniques on wild game might be interesting, so he began a YouTube channel called The Scott Rea Project. That bloomed into a wildly popular weekly video series with everything from hunting and prepping rabbits to taking apart a roe deer. Cooking the game, of course, is part of the popularity.
Rea is funny, interesting and doggone good at what he does. Some of his videos are shorter than others but all of them are quite good. You will learn about the animal, how to take them apart, the best ways to cook them and some interesting recipes. I love watching them and Rea’s passion definitely comes through.
The video below is of Rea taking apart a roe deer. This deer is smaller than our white-tailed deer, as you’ll see. Roe deer also are known as chevreuil or western roe deer, and are found throughout much of Europe. They are what European hunters pursue and, perhaps, one day I’ll be fortunate enough to go hunt across the pond.
Take some time to watch the video. It’s about 30 minutes long, and you can jump forward if you want to do so. But I’d recommend watching it. I’ve watched it twice and will do so again. It’s a cool video.
Here are a couple of recipes from the old DDH Forum food section, both from LadyHuntress. They sound good!
Ground venison stroganoff
2 lbs. ground venison
2 small cans or one large can mushrooms
2 teaspoons salt
qtr tsp. black pepper
2 cups hot water
6 cubes beef boullion
4 tablespoons tomato paste
1 1/2 cups cold water
4 tablespoons flour OR 2 tablespoons cornstarch
Heat a large skillet over med-high heat, add venison, onions, garlic and mushrooms. season with salt and pepper, saute until onions are golden brown.
Stir 2 cups hot water, boullion cubes, and tomato paste in to meat mixture. Stir together cold water and flour OR cornstarch, stir into pan.Reduce heat to low and simmer for about an hour, serve over hot buttered noodles.
Stroganof recipe #2
1-2 lbs venison
1 can condensed cream of mushroom soup
1 soup can water
1 med bell pepper chopped
1 tsp Texas Pete hot sauce
1 cup shortening
1 tbsp. shortening
1 large onion, chopped
flour to coat meat
salt and pepper
Cut venison in to bite sized chunks, salt and pepper to taste, roll in flour to coat. Heat shortening to hot, fry venison quickly, remove from pan.Add bell pepper and onions, cook until tender. Drain off shortening, and return veison to pan. Add remaining ingrediants to pan, stir to mix thoroughly, cover with lid and simmer for 1-2 hours.
*** a personal favorite to get a really creamy result, is to subtitute the can of water for half a can of sour cream and half the can of milk, or heavy cream!
Both of these recipes have great feedback to us, our kids like the first one better, but is because one is lactose intolerant.