Sometime back I was offered a whole frozen hindquarter of venison. The lady needed the room in her freezer and I love venison, so . . . I accepted. She wanted to know how I was going to prepare it. Since it was completely frozen and in one piece there weren’t a lot of choices. Once meat is frozen and then thawed it should never be re-frozen. I do know that once you thaw out frozen meat, you can go ahead and cook it and then freeze it for a meal later on. You can also dry it, smoke it, can it, pickle it, or make it into jerky.

#1 – I made a batch of jerky by cutting up 5 pounds of the lean round steak and marinating it for about an hour in 1 bottle of liquid smoke, 1 bottle of soy sauce, and a tablespoon of garlic powder. I drained the meat and dehydrated it until the meat pieces were just brittle.

#2 – I took a 5-pound whole piece of the steak and sprinkled fajita seasoning on it, wrapped it in aluminum foil, and baked it all day at 250 degrees. I then cooled it and froze it for use later on.

#3 – I did the same with a 3-pound whole piece of steak.

#4 – I took the two bones (with some meat on them), sprinkled fajita seasoning on them, wrapped them together in aluminum foil, and baked them at 250 degrees all day. I froze them to flavor a pot of soup later on.

#5 – I cut about a dozen pieces of round steak, sprinkled them with garlic powder, salt, and pepper and put them in the George Foreman grill for about four minutes, and then served them for supper. They were out-of-this-world good and juicy tender. No fork required.

Recipe #6 – My brother Fred did this on one of our hunting trips in West Virginia. He trimmed off all the fat, cut slits in the meat and push peeled garlic cloves into these slits, triple wrapped it in aluminum foil, and baked the whole hindquarter overnight (about 8 to 10 hours) at 250 degrees. It woke us up, it smelled so good.


What do you do with the meat once it’s cooked? Here are a few ways: Grind up the meat and make it into sandwich spread (mix with mayonnaise, onion, celery, pickles, and boiled eggs), put in a Dutch oven with vegetables for stew (add thickening like flour or corn starch and veggies) or soup (just add bouillon, water, and vegetables, slice thin and make into sandwiches, cut up and add to spaghetti, or eat the meat ‘as is’. Try some venison or beef round steak or the next time you’re kookin’ ’round your kampfire.

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Ray McCune

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