This past Christmas, I cooked a delicious Venison Wellington that I can’t wait to make again! It was the first Christmas I cooked the entire dinner myself and I knew I wanted to make something special. I had backstrap still in my freezer from the doe I shot the year before, just waiting for the “right” recipe to use it.
Summer is here and what better time to grill up some delicious venison bacon burgers! You might be wondering where the bacon is, this recipe has it inside the burger creating a great flavor!
One complaint I’ve heard about venison burgers is how dry they can be. Not this recipe! Big, juicy burgers full of flavor that go great with a beer on a beautiful summer day.
Click below to get the recipe!
You read that right—I used to be a vegetarian long before I became a hunter.
It’s why when my dad tells people I shot a deer, he follows it up with, “she’s the LAST person I ever would’ve thought would shoot a deer.”
So how did I end up here? Now butchering my own meat.
When I was around 16 years old, my best friend and I decided we’d become vegetarians. There wasn’t much to it. We likely watched some ridiculous video or read an article and decided it was a good idea. To be honest, I think it had more to do with being an angsty teenager making things difficult for my parents by refusing to eat meat. Sorry guys! I’m sure karma will come back my way when I have my own children!
Here’s the thing, I still loved meat. Not a day went by that I didn’t want to eat a piece of bacon or a steak. It hurt to see someone ruin a perfectly good steak by ordering it well-done instead of medium-rare. Obviously I wasn’t the greatest vegetarian.
So after a year, being a vegetarian became a thing of the past. Fast forward more than a decade and now I’m a proud hunter.
How did the pendulum swing so far?
When I started learning more about hunting, one of the things to spark my interest was being able to provide organic meat for my family. Knowing exactly where your meat is coming from really intrigued me. It’s why when I shot a deer, I wanted to watch and learn all I could about skinning and gutting a deer.
Later, when my brother showed me how to butcher the meat, I was still intrigued to keep learning. It was fascinating seeing how all the cuts are connected. You don’t really realize how it’s all put together when you only buy packaged meat from a store.
Learning how to process a deer myself really gave a new appreciation for meat and where it comes from. And now I’m able to cook delicious meals with venison and I have no questions about the quality of the meat. I know because I was involved in the processing of the deer from step one.
So it’s a little funny when people who don’t agree with hunting tell me I should be a vegetarian. Been there, done that—it’s not for me. Just like hunting might not be for them.
I’m going to keep eating meat whether I hunt or not. I’d just much rather the meat come from the field than a store!
So, what about you guys? Anyone else make the same change from vegetarian to hunter? Share below!
A few weekends ago, I made my first venison meatloaf and it turned out incredibly delicious!
I hosted a “Friendsmas” dinner with several friends and made a feast of venison meatloaf, mashed potatoes, and green bean casserole (my personal holiday favorite). Meatloaf was one of my grandma’s specialties and I’ve always liked it. So I was excited to try out this recipe because I hadn’t eaten it in years. It didn’t disappoint!
To make the meatloaf, I first needed to grind up some of the venison in my freezer. This meant I got to use my new meat grinder for the first time! I took out a couple packs of stew meat to thaw out so they’d be ready to grind.
I read the manual, it seemed easy enough so I started grinding the stew meat.
I ran it through a coarse grinder plate on the first pass through. Then, I switched it to the fine grinder plate on the second.
When it was all done, I was left with over a pound of venison! So cool and really easy to use. I can’t wait to try out the sausage stuffing setting on there.
For the meatloaf, I followed this recipe. The venison weighed out to around a pound and a quarter, so I increased all the ingredients a bit.
Like my grandma always said, the only way to mix meatloaf is to get in there with your hands. I combined all the ingredients together and then filled a small loaf pan. It smelled amazing, but to make it even better you add some bacon strips on top.
Mine took almost twice as long as the recipe said to cook. An instant thermometer was a life saver cooking this one! Make sure the inside temperature is at least 160 degrees. I poured over the BBQ sauce mixture and viola!
I think the next time I make it, I’d form the meat into the rectangle shape on a baking sheet. That way you put full slices of bacon over the top and sides. And the entire meatloaf will be covered in the sauce that everyone said was their favorite part. I think the sage adds a really great flavor to this recipe so don’t skip that ingredient or swap it out!
Writing this post makes me want to cook this again, it was so delicious! This meatloaf is also great the next day between two white slices of bread with mayo. But it’s not likely you’ll have leftovers!
Try it out and let me know what you think!
This past weekend, I served my first meal from the doe I shot weeks earlier. It was a great feeling!
I used my new meat grinder to make ground venison for a delicious meatloaf recipe. I’ll share it later this week, everybody loved it!
Everyone has their own reasons for why they hunt. Providing meat to eat is probably my biggest reason. I can’t wait until I have my own family and I’ll know exactly where the meat they’re eating came from. It’s feelings like this that make me so happy I got involved in hunting.