2. My husband likes to hunt
A lot of people in the South depend on the deer meat our hunters bring home to help keep grocery costs down throughout the year. Many folks think venison is too gamey tasting. I think this recipe/technique will change some minds...
I don't have a name for it. I'm so sorry - I really tried to think something up, but couldn't come up with anything other than "Venison Nuggets", or "Bambi Bites", or "Sauteed Venison Loin Cubes with Peppers and Onions". The first two are ridiculous, the third one is too long and snooty. Feel free to name this recipe for me in the comments section.
One of the best ways to help remove some of the gaminess of the meat is to soak it in watered down milk overnight, or at least a couple of hours. This helps draw out the blood and mellow the flavor. I used the backstrap for this recipe, which is kind of like a tenderloin cut. This was an improv recipe, so measurements aren't precise. You could use any meat for this. It's just a quick, non-Asian stir fry, really.
|Not as old as she looks...|
Remove the meat to a bowl and add the veggies, cook until tender and lightly charred.
Toss together the meat and veggies and serve with pretty much ANYTHING. Pile on top of mashed potatoes or rice, buttered egg noodles, or do what I did:
If you don't have venison in your freezer, feel free to use beef in this dish. Since it's cooked to medium rare you can use a cheaper cut. The flavors would also work with chicken. It's a tasty, fast, weeknight treat.