The venison that we serve at Mesa Grill is farm-raised and never gamey. It’s also incredibly lean—so don’t overcook it. I love to pair it with a sweet and spicy sauce such as this one as venison loves to be paired with big flavors. Tangerines are a great choice for the sauce because of their bright and slightly tart flavor.
What's with all the sweet sauces and stuff that are being used to prepare meats these days?
I like it savory with no sweet stuff added, salt, pepper, flour, a few spiced(go lightly) and fry or bake/roast and dig in, as NCBill says..
Thoughts on eating venison from Editor Anthony Licata.
When my dad was teaching me to hunt deer, he’d run through a checklist before we left the house. License? Got it. Cartridges? Yep. Deer drag? Uh-huh. Empty plastic bread bag? Of course. How else was I to carry home that once-a-year treat: fresh venison liver?
I still pack a bag for liver, but I seem to be the exception judging from the strange looks I get from my hunting companions as I reach into the entrails of their field-dressed deer to pluck that glorious purple slab out of the pile.
Right from the first time my Grandfather took me on my first deer hunt, I was supposed to save the heart and liver. I still do. Both are excellent fare. I like to fry the liver after it's been sliced and coated with seasoned bread crumbs. The heart is boiled and cut up into small chunks and either marinated or pickled. Excellent!
Take a look at the 2009 Remington catalog. What’s missing? Imports. After a brand-diluting dalliance with cheap Russian Baikal guns, reasonably nice Italian O/Us and Serbian Mausers, Remington once again is only selling guns made in the USA.
No mention of the 870 pump, the most popular shotgun ever made? I think it's the best pumpgun in existence.
Remington's shining star, made in the U.S.A.
While many U.S. hunters are thinking turkeys this time of year, our north-of-the-border neighbors have a very different sort of game on their minds -- and it brings a lot of controversy with it.
My only comment is that it is really only a slaughter. There is no hunting involved. The hunters just go up to the baby seals and bludgeon them. It shouldn't be called hunting.
Don't get me wrong, it is a traditional thing in that part of the world and provides seal meat and the use of at least some of the blubber for the local Inuits, as well as income to those who have done it for years and depend on it for part of their living. It's just not hunting by any stretch of the imagination according to our usual idea of hunting and shouldn't be called that.
Welcome to Field & Stream
Search
Ddoty
Comments
Bobby Flay's Pan-Roasted Venison with Jalapeño Sauce Recipe12
The venison that we serve at Mesa Grill is farm-raised and never gamey. It’s also incredibly lean—so don’t overcook it. I love to pair it with a sweet and spicy sauce such as this one as venison loves to be paired with big flavors. Tangerines are a great choice for the sauce because of their bright and slightly tart flavor.
Ingredients — Serves 4
What's with all the sweet sauces and stuff that are being used to prepare meats these days? I like it savory with no sweet stuff added, salt, pepper, flour, a few spiced(go lightly) and fry or bake/roast and dig in, as NCBill says..
The Plea: Remember the Liver22
Thoughts on eating venison from Editor Anthony Licata.
When my dad was teaching me to hunt deer, he’d run through a checklist before we left the house. License? Got it. Cartridges? Yep. Deer drag? Uh-huh. Empty plastic bread bag? Of course. How else was I to carry home that once-a-year treat: fresh venison liver?
I still pack a bag for liver, but I seem to be the exception judging from the strange looks I get from my hunting companions as I reach into the entrails of their field-dressed deer to pluck that glorious purple slab out of the pile.
Right from the first time my Grandfather took me on my first deer hunt, I was supposed to save the heart and liver. I still do. Both are excellent fare. I like to fry the liver after it's been sliced and coated with seasoned bread crumbs. The heart is boiled and cut up into small chunks and either marinated or pickled. Excellent!
The Best Reader Photos of June 200937
#33, I've never heard of Moose shedding their whole head before.
The Best Reader Photos of June 200937
I agree with Dotcomaphobe, it's a Mammoth tusk for sure.
Bourjaily: Good News from Remington49
Take a look at the 2009 Remington catalog. What’s missing? Imports. After a brand-diluting dalliance with cheap Russian Baikal guns, reasonably nice Italian O/Us and Serbian Mausers, Remington once again is only selling guns made in the USA.
No mention of the 870 pump, the most popular shotgun ever made? I think it's the best pumpgun in existence. Remington's shining star, made in the U.S.A.
Seal Season26
While many U.S. hunters are thinking turkeys this time of year, our north-of-the-border neighbors have a very different sort of game on their minds -- and it brings a lot of controversy with it.
My only comment is that it is really only a slaughter. There is no hunting involved. The hunters just go up to the baby seals and bludgeon them. It shouldn't be called hunting. Don't get me wrong, it is a traditional thing in that part of the world and provides seal meat and the use of at least some of the blubber for the local Inuits, as well as income to those who have done it for years and depend on it for part of their living. It's just not hunting by any stretch of the imagination according to our usual idea of hunting and shouldn't be called that.
ADVERTISEMENT
Today on Field & Stream
Visit Our Sister Sites at Bonnier Corporation
FieldandStream.com is part of the Bonnier Outdoor Group Network
Copyright © 2009 Bonnier Corp. All Rights Reserved. Reproduction in whole or in part without permission is prohibited.